"Pat-a-cake, pat-a-cake, baker's man!
Bake me a cake as fast as you can.
Pat it and prick it and mark it with a B.
Put it in the oven for Baby and me."

All of us have recited this fun poem as we rhythmatically used our hands to pat our babies' tiny hands. If performed with enthusiasm, the end result produced a big smile and possibly a giggle or two.

Once a week, in the following year, I will bake a cake (pat-a-cake) using a different recipe, present a picture, the recipe and some comments, memories, or history pertaining to the finished product.

I am always glad to hear your remarks, suggestions or send along your favorite cake recipe.

"Let's Bake a Cake!"

Monday, December 26, 2011

Cake Recipe #52 - Dark Chocolate Bacon Cupcakes

Since this is my final cake recipe I wanted to follow suit with last year's final cookie recipe, Chocolate Chip Bacon (found at ayearofcookies.blogspot.com). The addition of bacon to the cake batter gives it a special-but not too salty-taste.

Stay tuned for 2012's blog, pieforayear.blogspot.com, where pie is the weekly highlight.

Ingredients: 12 slices bacon, 2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 2 cups granulated sugar, 2 teaspoons baking soda, 1 teaspoon baking powder, 1/2 teaspoon sea salt (or regular, but sea is better), 2 eggs, 1 cup cold, strong, brewed coffee (or 2 teaspoons vanilla plus 3/4 cup water), 1 cup buttermilk, 1/2 cup vegetable oil, 1 tablespoon unsweetened cocoa powder, for dusting.

Instructions; Preheat oven to 375 degrees F (190 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.

In a large bowl, stir together the flour, 3/4 cup cocoa powder, sugar, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, buttermilk and oil. Stir just until blended. Mix in 3/4 of the bacon, reserving the rest for garnish. Spoon the batter into the prepared cups, dividing evenly.

Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with your favorite chocolate frosting and sprinkle reserved bacon crumbles on top. Dust with additional cocoa powder.

Makes 2-2 1/2 dozen cupcakes.

Presented by mkecupcakequeen on allrecipes.com.

"Let's Bake a Cake!"

Monday, December 19, 2011

Cake Recipe #51 - Triple Chocolate-Peanut Butter Pudding Cake


Who knew you could make cake in a slow cooker? This is a moist chocolate and peanut butter combo that is served warm with a scoop (or two) of ice cream. Allow this to cook while making dinner; it will be ready by the time you're ready for dessert.


Ingredients: 1 cup all-purpose flour, 1/3 cup granulated sugar, 2 tablespoons unsweetened cocoa powder, 1 1/2 teaspoons baking powder, 1/2 cup chocolate milk or regular milk, 2 tablespoons vegetable oil, 2 teaspoons vanilla, 1/2 cup peanut butter-flavor pieces, 1/2 cup semisweet chocolate pieces, 1/2 cup chopped peanuts, 3/4 cup granulated sugar, 2 tablespoons unsweetened cocoa powder, 1 1/2 cups boiling water, vanilla ice cream (optional), chocolate bar pieces (optional), chocolate syrup or ice cream topping(optional).

Instructions: Lightly coat the inside of a 3 1/2- or 4-quart slow cooker with cooking spray; set aside.

In medium bowl, stir together flour, 1/3 cup sugar, 2 tablespoons cocoa powder, and baking powder. Add milk, oil, and vanilla; stir just until moistened. Stir in peanut butter pieces, chocolate pieces, and peanuts. Spread batter evenly in the prepared cooker.

In another medium bowl, combine 3/4 cup sugar and 2 tablespoons cocoa powder. Gradually stir in boiling water. Carefully pour cocoa mixture over batter in cooker. Cover and cook on high heat setting for 2-2 1/2 hours or until a toothpick inserted into center of cake comes out clean.

Remove liner from cooker, if possible, or turn off cooker. Let stand, uncovered for 30-40 minutes to cool slightly. To serve, spoon pudding cake into dessert dishes. If desired, top with ice cream, chocolate ice cream topping or syrup and chocolate bar pieces.

www.bhg.com/recipe/cakes/triple-chocolate-peanut-butter-pudding-cake.

"Let's Bake a Cake!"

Monday, December 12, 2011

Cake Recipe #50 - Almond Chocolate Coconut Cups


Biting into one of these little gems is like munching on an Almond Joy candy bar. The coconut, chocolate and almond filling is surrounded by a chocolate cup whose origin is a boxed cake mix.

Ingredients: 1 (18.25 ounce) package chocolate fudge cake mix, 1 egg, 1/2 cup margarine or butter, melted, 3/4 cup all-purpose flour, 1/2 cup granulated sugar, 1/2 cup evaporated milk, 14 large marshmallows, 7 ounces flaked coconut, 1/4 cup evaporated milk, 3/4 cup semisweet chocolate chips, 2 tablespoons margarine or butter, 1/2 cup sliced almonds.

Instructions: Preheat oven to 350 degrees. Grease mini-muffin tins (need about 4 or reuse what you have). In a large bowl, combine cake mix, egg, 1/2 cup melted butter and flour until well blended. Roll into 1 inch balls and place in prepared mini-muffin pans. Press into bottom and up sides of muffin cups.

Bake in preheated oven for 10 minutes, until set.

While cups are baking, combine 1/2 cup granulated and 1/2 cup evaporated milk in microwave-safe bowl. Microwave on high 2 minutes, until mixture comes to a boil. Stir in marshmallows until melted. Stir in coconut until well combined. Spoon into baked shells while mixture is still warm.

In a microwave-safe bowl, combine 1/4 cup evaporated milk, chocolate chips and 2 tablespoons butter. Microwave on high 1 minute, remove and stir until chocolate is melted and mixture is smooth. Stir in almonds until well coated. Spoon over coconut mixture and spread to cover. Cool completely before carefully removing from pans. Store in refrigerator or freezer.

Makes 4-5 dozen.

Submitted by ZIPITY on allrecipes.com.

"Let's Bake a Cake!"

Monday, December 5, 2011

Cake Recipe #49 - Gingerbread


Ah, the spice of ginger contained in this cake brings memories of Christmas. This easy-to-make cake is great topped with a mound of whipped cream. Make an extra one to freeze, then thaw for those drop-in guests during the busy holiday season.

Ingredients:2 1/3 cups all-purpose flour, 1/3 cup granulated sugar, 1 cup molasses, 3/4 cup hot water, 1/2 cup shortening, 1 egg, 1 teaspoon baking soda, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, 3/4 teaspoon salt.

Instructions: Preheat oven to 325 degrees. Grease and flour a 9x9x2-inch square baking pan. Beat all ingredients on low speed for 30 seconds, scraping bowl constantly. Beat on medium speed for 3 minutes, scraping bowl occasionally. Pour into prepared pan, spreading evenly.

Bake 50-55 minutes or until wooden pick inserted in center comes out clean. Serve warm or at room temperature with whipped cream.

"Betty Crocker's 40th Anniversary Edition Cook Book", Prentice Hall, New York, 1990.

"Let's Bake a Cake!"

Monday, November 28, 2011

Cake Recipe #48 - Red Velvet Pancakes


Breakfast cake! Red velvet cake in the form of chocolatey pancakes dollopped with a creamy mascarpone and cream topping; no maple syrup needed.

Ingredients: Topping: 1/2 cup mascarpone cheese, 1/4 cup creme fraiche, 2 tablespoons granulated sugar, 1/2 teaspoon vanilla extract, 1/2 teaspoon lemon zest. Pancakes: 1 cup all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 3 tablespoons granulated sugar, 2 tablespoons unsweetened cocoa powder, 1 large egg, 3/4 cup buttermilk, 1/4 cup creme fraiche, 1 tablespoon red food coloring, 1 teaspoon vanilla extract, 3 tablespoons unsalted butter, melted.

Instructions: Prepare the mascarpone topping by whisking together the mascarpne cheese, 1/4 cup creme fraiche, 2 tablespoons granulated sugar, 1/2 teaspoon vanilla extract, and lemon zest in a bowl until smooth. Set aside.

Prepare the pancake batter by whisking the flour, baking powder, baking soda, salt, 3 tablespoons sugar, and cocoa powder together in a bowl; set aside. Beat the egg in a separate bowl with the buttermilk, 1/4 cup creme fraiche, red food coloring, and 1 teaspoon vanilla extract until smooth. Stir in the flour mixture until moistened, then add the melted butter, and continue stirring until only small lumps of flour remain. If batter appears a little thick, add more buttermilk.

Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter. Drizzle pancakes with the mascarpone topping to serve.

Serves 4.

Presented by dkitsuen on allrecipes.com.

"Let's Bake a Cake!"

Saturday, November 19, 2011

Cake Recipe #47 - Black Bottom Cupcakes


Pumpkin and/or pecan, apple or some other fruit, pie are the traditional ending to the Thanksgiving meal. But, chocolate should also be included in some form; after all, what's a meal without chocolate? These little chocolate and cream cheese splendors fit the bill and are easy to make.

Ingredients: 8 ounces cream cheese, softened, 1 egg, 1/3 cup granulated sugar, 1/8 teaspoon salt, 1 cup miniature chocolate chips, 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/4 cup unsweetened cocoa powder (I used dark chocolate, yum!), 1 teaspoon baking soda, 1/2 teaspoon salt, 1 cup water, 1/3 cup vegetable oil, 1 tablespoon cider vinegar (I used white), 1 teaspoon vanilla extract.

Instructions: Preheat oven to 350 degrees. Line 2 12-cup muffin pans with paper liners or lightly spray with non-stick cooking spray.

In a medium bowl, beat the cream cheese, egg, 1/3 cup granulated sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.

In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.

Bake in preheated oven for 25-30 minutes.

Makes 24 cupcakes.

Submitted by Laura Duncan Allen on allrecipes.com.

"Let's Bake a Cake!"

Monday, November 14, 2011

Cake Recipe #46 - Apple Upside Down Cake


This is pineapple upside down cake minus the "pine". Make sure you use granny smith apples or Golden Delicious for the best outcome-simply delicious!

Ingredients: Topping-4 tablespoons (1/2 stick)unsalted butter, cut into 4 pieces, plus extra for pan, 4 Granny Smith apples or Golden Delicious, peeled and cored, 2/3 cup packed light brown sugar, 2 teaspoons lemon juice. Cake: 1 cup all-purpose flour, 1 tablespoon cornmeal (optional), 1 teaspoon baking powder, 1/2 teaspoon salt, 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 2 large eggs, 6 tablespoons unsalted butter, melted and cooled slightly, 1/2 cup sour cream, 1 teaspoon vanilla extract.

Instructions: Topping-Butter bottom and sides of a 9-inch round, 2-inch deep nonstick cake pan; set aside. Adjust oven rack to lowest postion and heat oven to 350 degrees.

Halve apples from pole to pole. Cut 2 apples into 1/4-inch slices; set aside. Cut remaining 2 apples into 1/2-inch slices. Heat butter in 12-inch skillet over medium-high heat. When foaming subsides, add 1/2-inch apple slices and cook, stirring 2 or 3 times, until apples begin to caramelize, 4-6 minutes. (Do not fully cook apples.) Add 1/4-inch slices, brown sugar, and lemon juice; continue cooking, stirring constantly, until sugar dissolves and apples are coated, about 1 minute longer. Transfer apple mixture to prepared pan and lightly press into even layer. Set aside while preparing cake.

Cake-Whisk flour, cornmeal, baking powder, and salt together in medium bowl; set aside. Whisk granulated sugar, brown sugar, and eggs together in large bowl until thick, about 45 seconds. Slowly whisk in butter until combined. Add sour cream and vanilla; whisk until combined. Add flour mixture and whisk until just combined. Pour batter into pan over apples and spread evenly. Bake until cake is golden brown and toothpick inserted into center comes out clean, 35-40 minutes.

Cool pan on wire rack 20 minutes. Run paring knife around sides of cake to loosen. Place wire rack over cake pan. Holding rack tightly, invert cake pan and wire rack together; lift off cake pan. Place wire rack over baking sheet or large plate to catch any drips. If any fruit sticks to pan bottom, remove and position it on top of cake. Let cake cool 20 minutes (or longer to cool it completely), then transfer to serving platter, cut into slices, and serve with whipped cream or ice cream.

This recipe came from americastestkitchen.com.

"Let's Bake a Cake!"

Monday, November 7, 2011

Cake Recipe #45 - Pumpkin Cake Roll


Even though Thanksgiving is still a couple of weeks away, it's not too early to be thinking about your Thanksgiving dinner menu. This pumpkin-flavored sponge cake rolled along with a layer of sweetened cream cheese would be a welcome addition to the dessert portion of the menu.

Ingredients: 3 eggs, 1 cup granulated sugar, 2/3 cup canned pumpkin, 1 teaspoon lemon juice, 3/4 cups all-purpose flour, 2 teaspoons cinnamon, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon nutmeg, 1 cup finely chopped nuts. Cream Cheese Filling: 6 ounces cream cheese, softened, 1 cup confectioners' sugar, 1/4 cup butter, softened, 1/2 teaspoon vanilla.

Instructions: Preheat oven to 375 degrees. Grease a 15x10x1 inch baking pan; line with waxed paper. Grease and flour the paper; set aside.

In a large mixing bowl, beat eggs on high for 5 minutes. Gradually beat in sugar until thick and lemon-colored, about 1 minute. Add pumpkin and lemon juice, mixing well. In a small bowl combine flour, cinnamon, baking powder, salt and nutmeg; fold into the pumpkin mixture unti well combined.

Spread batter into pan; sprinkle with walnuts. Bake in preheated 375 degree oven for 15 minutes or until cake springs back when lightly touched. Have a clean linen towel ready. Remove from oven and immediately flip out onto towel. Remove pan, then remove waxed paper carefully. Roll cake up in towel, starting with short end. Leave for 5 minutes; unroll and let cool for 10 minutes. Re-roll in towel once again and allow to cool completely.

Meanwhile beat frosting ingredients until fluffy. Carefully unroll cake. Spread filling over cake to within 1 inch of edges. Roll up again, without the towel. Cover and chill until serving. Dust with confectioners' sugar and slice into desired widths.

Serves 8-10. Refrigerate any leftovers.

"Let's Bake a Cake!"

Monday, October 31, 2011

Cake Recipe #44 - Chocolate Cavity Maker Cake



This is a simple-to-make chocolate cake that will keep family and friends asking for more.

Ingredients: 1 (18.25 ounce)package dark chocolate cake mix, 1 (3.9 ounce)package instant chocolate pudding mix, 1 (16 ounce)container sour cream (I used 8 ounces), 3 eggs, at room temperature, 1/3 cup vegetable (I used canola)oil, 1/2 cup coffee-flavored liquer, (I used Bailey's)(non-alcoholic: chocolate milk), 2 cups semisweet chocolate chips (I used mini).

Instructions: Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt cake pan. In a large bowl, combine cake mix, pudding mix, sour cream, eggs, oil and coffee liquer. Beat until ingredients are well blended. Fold in chocolate chips. Batter will be thick. Spoon into prepared pan.

Bake in preheated oven for 1 hour, or until cake springs back when lightly tapped. Cool 10 minutes in pan, then turn out and cool completely on wire rack.

Just before serving, sprinkle with confectioners' sugar. I made a glaze for mine using the remainder of a can of chocolate frosting left over from the Cake Balls made earlier in the month (Cake Recipe #40). I thinned it with a couple of tablespoons of Bailey's and then mixing in some milk until thin enough to drizzle over the top of the cake. Sprinkle with a few mini chocolate chips.

Found this at one of my favorite websites: allrecipes.com.
This recipe was submitted by Caitlin Koch.

"Let's Bake a Cake!"

Monday, October 24, 2011

Cake Recipe #43 - Carrot Cupcakes with White Chocolate Cream Cheese Icing


These delicious cupcakes are more like muffins with frosting. They are full of carrots, pineapple and crunchy walnuts and the addition of white chocolate to the cream cheese icing makes them extra special.

Ingredients: 2 eggs, lightly beaten, 1 1/8 cups granulated sugar, 1/3 cup brown sugar, packed, 1/2 cup vegetable oil (I used canola), 1 teaspoon vanilla extract, 2 cups shredded carrots(3-4 large), 1/2 cup (8 ounces)crushed pineapple, drained, 1 1/2 cups all-purpose flour, 1 1/4 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1 cup chopped walnuts. Icing: 2 ounces white chocolate, 1 (8 ounce)package cream cheese, softened, 1/2 cup unsalted butter, softened, 1 teaspoon vanilla extract, 1/2 teaspoon orange extract, 4 cups confectioners' sugar, 2 tablespoons heavy cream.

Instructions: Preheat oven to 350 degrees. Line 18 muffin cups with paper liners.

In a large bowl, beat together the eggs, granulated sugar, and brown sugar. Mix in the oil and vanilla. Fold in carrots and pineapple, mixing well. In a separate bowl, mix the flour, baking soda, salt, cinnamoon, nutmeg, and ginger. Mix flour mixture into the carrot mixture until evenly moistened. Fold in 1/2 cup of the walnuts. Pour into muffin cups about 2/3 full.

Bake in preheated 350 degree oven for 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Cool completely on wire racks.

Make icing: In a small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature. In a bowl, beat together the cream cheese and butter until smooth. Mix in white chocolate, 1 teaspoon vanilla, and orange extract. Gradually beat in the confectioners' sugar until the mixture is fluffy. Mix in heavy cream and beaat well. Spread a generous amount atop each cupcakes and sprinkle with remaining chopped walnuts.

Presented by Bakerama at allrecipes.com.

"Let's Bake a Cake!"

Monday, October 17, 2011

Cake Recipe #42 - Pumpkin Cake


Getting alot of use out of my bundt cake pan although this could be baked in a 9x13 pan or even as cupcakes. Nice pumpkiny flavor topped with a powdered sugar sprinkling-not overly sweet. Serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Ingredients: 1 cup vegetable oil (I used canola), 3 eggs, beaten, 1 (15 ounce) can pumpkin puree, 1 teaspoon vanilla extract, 2 1/2 cups granulated sugar, 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground nutmeg, 1 teaspoon ground allspice, 1 teaspoon ground cinnamon, 1 teaspoon ground cloves, 1/4 teaspoon salt, 1/4 cup chopped nuts (optional).

Instructions: Preheat oven to 350 degrees. Grease and flour a 10-inch bundt cake pan. In large mixing bowl, cream oil, beaten eggs, pumpkin and vanilla together. In another bowl, sift the flour, sugar, baking soda, nutmeg, allspice, cinnamon, cloves and salt. Add the flour mixture to the pumpkin mixture and mix just until combined. If desired, stir in nuts. Pour batter into prepared pan.

Bake at 350 degrees for 1 hour or until a toothpick inserted in the middle comes out clean. Place on wire rack to cool for 10 minutes. Invert onto serving plate and allow to cool completely. Sprinkle with confectioners' sugar.

Presented by D. Adams on allrecipes.com.

"Let's Bake a Cake!"

Monday, October 10, 2011

Cake Recipe #41 - Philadelphia-Style Apple Cake


Living in Philadelphia or being Jewish are not required to enjoy this cinnamony-sweet and apple-filled cake. The "Kathy" version has an orange juice glaze flowing down the sides and is topped with a sprinkling of cinnamon and sugar.

Ingredients: 6 cups peeled and thinly sliced Granny Smith apples (about 3-4 large), 1 1/2 cups, plus 5 tablespoons, granulated sugar, divided, 4 teaspoons cinnamon, 3 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt, 4 eggs, 1/2 cup light brown sugar, 1 cup vegetable oil, 1/2 cup orange juice, 2 1/2 teaspoons vanilla extract. Glaze: 1 cup powdered sugar, 1/2 teaspoon vanilla extract, enough orange juice to make of drizzling consistency, 1/2 teaspoon cinnamon, 1 teaspoon granulated sugar.

Instructions: Preheat oven to 350 degrees. Grease, sugar and flour a 10-inch Bundt pan. In medium bowl combine the 5 tablespoons granulated sugar and the cinnamon; add apples and toss well; set aside.

In small bowl combine flour, baking powder and salt; set aside. In large mixing bowl beat eggs with the 1 1/2 cups granulated sugar and the brown sugar. Add oil, orange juice and vanilla; beat well. Gradually blend in flour mixture and mix until well blended, about one minute.

Pour one third of the batter into the prepared pan. Top with half of the apple slices, draining off any liquid. Pour in half of the remaining batter and top with remaining apples slices. Top with remaining batter, making sure the apples are covered.

Bake 55-60 minutes, until the top turns golden brown and a knife inserted near the center comes out clean Let cool 10 minutes in pan on wire rack. Turn out onto the wire rack and let cool completely.

If desired, make the glaze: In small bowl place powdered sugar; add vanilla. Stir in orange juice, one teaspoon at a time, and stir until smooth and of drizzling consistency. Drizzle over cake top allowing glaze to flow down the sides, inside and out. Mix the sugar and cinnamon together and sprinkle over glaze.

Serves 16 and freezes well.

"Relish magazine", September 2010 edition, Publishing Group of America, Franklin, TN.

"Let's Bake A Cake!"

Monday, October 3, 2011

Cake Recipe #40 - Cake Pops


These are fun to make and can be decorated however you like. Try different cake and frosting combinations; kids (of all ages) will love them!

Ingredients: 1 box (18.25 ounces)cake mix, 1 container (16 ounces)prepared frosting, 48 paper lollipop sticks, candy coating, OR chocolate, white chocolate or peanut butter chips, sprinkles, chopped nuts, coconut, etc.

Instructions: Bake cake as directed on the box, using a 13x9x2-inch cake pan. Let cool completely.

Once cake is cooled, crumble into a large mixing bowl by cutting cake into 4 equal sections. Remove a section at a time, break it in half and rub the two pieces together over the bowl, making sure to crumble any large pieces that fall off. You can also use a fork to break apart any larger pieces. Repeat with each section until cake is crumbled into a fine texture. You should not see any large pieces of cake.

Add 3/4 of the container of frosting. Mix it into the crumbled cake, using the back of a large metal spoon, until thoroughly combined. Do not use the whole can of frosting; cake balls will be too moist if you do. (Indulge! eat the rest of the frosting directly out of the can!)

Roll mixture into 1 1/2-inch balls, placing them on a wax paper-covered baking sheet. Cover with plastic wrap and chill for several hours in the refrigerator, or place in the freezer for about 15 minutes. You want the balls to be firm but not frozen.

Have ready a styrofoam block, the lollipop sticks, and the assortment of sprinkles and/or toppings.

Melt candy coating or 1 cup of chocolate (white chocolate, peanut butter) chips and 1 teaspoon of shortening in a tall container (I used coffee mugs)in the microwave, stirring after 30 seconds, until completely melted and smooth.

Remove a few balls at a time (5 or 6)leaving remainder in refrigerator. One at a time, dip about 1/2 inch of the tip of a lollipop stick into the melted chips, and insert the stick straight into a cake ball, pushing it no more that halfway through. Dip the cake pop into the melted chips, and tap off any excess coating by rotating the pop and gently tapping your wrist with your other hand. If too much coating starts to build up at the base of the stick, simply use your finger to wipe it off, spinning the lollipop stick at the same time (then lick your fingers!)

Holding the dipped cake pop over a bowl, sprinkle toppings of choice until covered. Carefully place end into styrofoam block and continue with remainder cake balls. Allow to harden or place in the refrigerator for a few minutes.

Makes 48 cake pops.

Family Circle, October 17, 2011, pg. 114, Meredith Corporation, NY.

"Let's Bake a Cake!"

Monday, September 26, 2011

Cake Recipe #39 - Funnel Cakes


These can be found at any fair or carnival; now you can make them at home and have them anytime with the topping of choice. I used powdered sugar and a cinnamon/sugar combination, but for some extra calories, place a funnel cake on a plate, add a scoop of ice cream and drizzle with some hot fudge-now that's a treat!

Ingredients: 3 eggs, 2 cups milk, 1/4 cup granulated sugar, 3 2/3 cups all-purpose flour, 1/2 teaspoon salt, 2 teaspoons baking powder. Toppings: powdered sugar, cinnamon/sugar combo, melted chocolate, strawberry ice cream topping, etc.

Instructions: In a medium bowl, mix salt, baking powder, and half of the flour; set aside. In a large bowl, cream eggs, sugar and milk. Add flour mixture and beat until smooth. Continue to add remaining flour, but use only enough to achieve desired consistency (I used all of it). Batter will be thin enough to run through a funnel.

In an eight-inch skillet, heat about an inch of cooking oil to 375 degrees.

Using a clean funnel, place your finger over the bottom opening and fill the funnel with a generous 1/2 cup of the batter. Hold the funnel close to the surface of the oil, and release the batter into the oil while making a circular motion. (I found that you need to keep the cirlces close together so the gaps are very small or the cake will fall apart when removing it). Fry until golden brown. Use tongs and wide spatula to turn the cake over carefully. Fry the second side one minute. Drain on paper towels, and sprinkle with powdered sugar or cinnamon/sugar mixture while still hot.

Makes 10-12 funnel cakes.

This was submitted on allrecipes.com by Tina.

"Let's Bake a Cake!"

Monday, September 19, 2011

Cake Recipe #38 - Rainbow Clown Cake


With the taste of a simple white cake, but the explosion of eye-pleasing colors, this would make a great birthday cake for a child (of any age). Use your favorite frosting recipe to finish it off, whether it be a buttercream or a whipped cream. If you desire, add a few drops of any color for extra brightness.

Ingredients: 3 egg whites, 1 (18.25 ounce)package white cake mix, 1 1/3 cups water, 2 tablespoons canola oil, red, orange, yellow, green, blue, and purple paste food coloring. Frosting of your choice ingredients, sprinkles.

Instructions: Preheat oven to 350 degrees. Grease and flour 2 8-inch round cake pans. Beat the egg whites with an electric mixer until frothy, about 1 minute. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed.

Divide the cake batter into six separate bowls. Add a few drops of food coloring into each bowl (to make orange: 3-4 drops yellow and 1 drop red; to make purple: 3-4 drops red and 1-2 blue) and stir until completely combined (or use a toothpick to scoop a dab of food coloring paste into each bowl of batter). Add more food coloring until you reach desired shade.

Scoop spoonfuls of batter into the prepared pans, alternating the colors, in any order. Use a toothpick to gently swirl the colors for a marbled effect.

Bake in the preheated 350 degree oven until a toothpick inserted into the cake comes out clean, about 30-35 minutes. Cool in the pans on a wire racks for 10 minutes before removing to cool completely.

Prepare your favorite frosting recipe, then frost middle, sides and top of cake. Top with multi-colored sprinkles.

This recipe was submitted by lovestohost on the website allrecipes.com.

"Let's Bake a Cake!"

Monday, September 12, 2011

Cake Recipe #37 - Sweet Chocolate Chiffon Cake


This is another 3 layer cake, but unlike last week's disaster, this light cake with creamy chocolate filling stands erect. The recipe suggests German Sweet Chocolate, but for a darker, richer chocolate I believe Semi-sweet Chocolate could be used.

Ingredients: 4-ounce package German's Sweet Chocolate, 3/4 cup boiling water, 1 2/3 cups sifted cake flour, 1 1/2 cups granulated sugar, divided, 2 tablespoons instant coffee, 2 teaspoons baking powder, 3/4 teaspoon salt, 7 eggs, separated, 1/2 cup vegetable oil (I used canola), 1/2 teaspoon cream of tartar, toasted or plain slivered almonds. Chocolate Filling: 1/3 cup sifted cake flour, 1/4 cup granulated sugar, 1/4 teaspoon salt, 1 cup milk, 4-ounce package German's Sweet Chocolate, 1 teaspoon vanilla, 1 cup whipping cream.

Instructions: Put the tea kettle on! (Possibly have a spot of tea while the cake is baking!). Preheat oven to 350 degrees. Measure 3/4 cup boiling water into saucepan. Break up chocolate into pieces and place in water. Heat over low heat, stirring, until chocolate melts and is smooth; remove from heat to cool.

Meanwhile, sift the flour, 1 1/4 cups of the sugar, instant coffee, baking powder and salt into a large bowl. Separate the eggs and set the egg whites aside. Add the egg yolks, oil and cooled chocolate to the flour mixture and beat until batter is smooth, about 2 minutes. Set aside.

In a clean mixing bowl, add the cream of tartar to the egg whites and beat until foamy, about 1 minute. Gradually add remaining 1/4 cup sugar, beating well. Continue beating until very stiff peaks form. With a wire whip or rubber spatula, gradually fold in chocolate mixture just until blended.

Pour into an ungreased 10-inch tube pan (I used a bundt pan). Bake for 60-65 minutes. Invert cake onto wire rack and cool completely. Loosen cake with spatula around edges and remove from pan to serving plate.

Make Filling: Combine flour, sugar and salt in a saucepan. Gradually blend in milk until mixture is smooth. Add broken-up chocolate. Cook over medium heat, stirring constantly, until mixture comes to a boil. Cook 2 minutes more (will thicken). Remove from heat and add vanilla. Chill.

Whip cream in clean mixing bowl until stiff peaks form and fold into chocolate mixture until well mixed.

With a sharp knife, split cake horizontally into three layers. Spread chocolate filling between layers and over top. Sprinkle with almonds. Store in refrigerator until ready to serve.

Submitted to our local newspaper "The Mercury News" by Penny Herman, this recipe can be found in "Baker's Chocolate and Coconut Favorites", 1965.

"Let's Bake a Cake!"

Monday, September 5, 2011

Cake Recipe #36-Caramel-Frosted Hummingbird Cake


Okay, this wasn't what the cake was supposed to look like. The picture of it in the original recipe looked so perfect. Well, perfect is NOT what happened in the kitchen today, but, if you close your eyes, and take a bite, you will lick your lips and crave more. Maybe I could rename it "Blindfolded cake".

I'm not exactly sure what happened, but my cake was too fluffy; needed to be denser to hold the weight of the frosting; may not have drained the pineapple enough? may not have let it cool long enough? Whatever the case, as I started frosting the three layers, the cake seemed to crumble and fall apart. Nevertheless, the cake and the frosting are delicious.

Ingredients: 3 eggs, lightly beaten, 3 cups all-purpose flour, 2 cups granulated sugar, 1 tablespoon baking powder, 1 teaspoon salt, 1/4 teaspoon ground cloves, 2 cups mashed bananas (5 medium), 1 cup vegetable oil, 1 1/2 teaspoon vanilla, 2 cups peeled, shredded uncooked sweet potatoes (about 1/2 pound), 1 8-ounce can crushed pineapple (juice pack), drained. Caramel Butter Frosting: 1 cup butter, 2 cups packed brown sugar, 1/2 cup milk, 6 cups confectioners' sugar.

Instructions: Let eggs stand at room temperature for 30 minutes. Preheat oven to 350 degrees. Grease three 9-inch round cake pans. Line bottoms with waxed or parchment paper. Grease and flour paper; set aside.

In large mixing bowl combine flour, sugar, baking powder, salt, and cloves. Stir in bananas, oil, eggs, and vanilla until moist and thick. Stir in sweet potatoes and pineapple. Spread evenly in prepared pans.

Bake 30 minutes or until pick inserted near centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans. Peel off paper. Cool completely.

Prepare Frosting: In large saucepan melt butter; add brown sugar and mix well. Bring to boiling over medium heat, stirring constantly. Cook and stir 1 minute; cool 5 minutes. Whisk in milk until smooth. Whisk in confectioners' sugar until smooth. Use at once; frosting stiffens as it cools. Place one layer, flat side up, on plate. Spread top only with 1 1/4 cups frosting. Stack and frost remaining layers.

Makes 16 servings.

I found this on Better Homes and Gardens webswite: http://www.bhg/recipe/cakes.

"Let's Bake A Cake!"

Monday, August 29, 2011

Cake Recipe #35 - Cola Cake


Have a can of cola?...make a cake! There is cola in both the cake and the frosting of this chocolate cake-so moist and delicious. I made mine in a sheet cake pan, but for more cake, bake it in a 9x13 pan.

Ingredients: Cake: 2 cups all-purpose flour, 2 cups granulated sugar, 1 cup butter, 3 tablespoons cocoa, 1 cup cola soda, 1/2 cup buttermilk, 2 beaten eggs, 1 teaspoon baking soda, 1 teaspoon vanilla, 1 1/2 cups mini-marshmallows. Icing: 1 cup butter, 3 tablespoons cocoa, 6 tablespoons cola soda, 4 cups confectioners' sugar, 1 cup pecans or walnuts, chopped.

Instructions: Preheat oven to 350 degrees. Combine flour and sugar in large mixing bowl. In medium saucepan heat butter, cocoa and cola to boiling, stirring often. Pour over flour/sugar mixture and mix thoroughly. In medium bowl mix buttermilk, eggs, baking soda, vanilla and marshmallows; add to first mixture and stir well. Batter will be thin. Pour into a sheet cake pan or a 9x13 pan. Bake for 30-35 minutes in preheated 350 degree oven or until done. Make icing while cake is baking then pour over hot cake.

Icing: Put confectioners' sugar in medium mixing bowl. Combine butter, cocoa and cola in medium saucepan. Heat to boiliing, stirring often then pour over sugar; beat well. Add nuts and spread on the hot cake.

I've had this recipe for a long time-handwritten from who-knows-where.

"Let's Bake a Cake!"

Monday, August 22, 2011

Cake Recipe #34 - "As You Like It" Cake


This recipe came from an old recipe book my Mom passed on to me, dated 1959, and bearing a price sticker on the front of a whopping $.25. It's a Pillsbury's Best 11th Grand National Bake-Off Cookbook with pictures of the people who won (definitely from the 50's). The two-tone cake has one spice layer and one chocolate spice layer covered in a creamy butterscotch frosting.

Ingredients: 2 1/4 cups firmly packed brown sugar, 1 1/2 cup buttermilk, 2 1/2 cups sifted all-purpose flour, 1/2 cup granulated sugar, 1 1/4 teaspoons baking soda, 1 teaspoon cinnamon, 1/2 teaspoon salt, 1/4 teaspoon pepper, 2/3 cup shortening, 3 eggs, 1 teaspoon vanilla, 1 1/2 ounces melted unsweetened chocolate, 1/2 teaspoon red food coloring. Butterscotch Frosting: 1/4 cup butter, 3 1/2 cups sifted powdered sugar, 1 teaspoon vanilla, 1-2 tablespoons milk (or more). Chocolate Frosting: 2 ounces melted unsweetened chocolate.

Instructions: Preheat oven to 350 degrees. Spray and lightly flour 2 8- or 9-inch round baking pans; set aside. In medium saucepan combine brown sugar and 1/2 cup of the buttermilk; stir until smooth but don't heat.

In large mixing bowl combine flour, granulated sugar, baking soda, cinnamon, salt and pepper. Add 1 cup of the brown sugar-buttermilk mixture, 3/4 cup of the buttermilk, and the shortening. Beat for 1 1/2 minutes. Add eggs, the last 1/4 cup buttermilk and vanilla. Continue beating for 1 1/2 more minutes.

Measure half of batter (2 1/2 cups) into one of the prepared baking pans. To remaining batter, add the melted chocolate and red food coloring; blend well. Turn into second prepared baking pan.

Bake in preheated 350 degree oven for 35-40 minutes. Cool in pan for 10 minutes before removing from pans to wire racks to cool completely.

Make frosting: Cook remaining brown sugar-buttermilk mixture for 2 minutes at a rolling boil. Cool slightly. Add butter and mix until butter is melted and well mixed. Gradually add powdered sugar and vanilla. Blend in milk until of spreading consistency. Chocolate frosting: Add the melted unsweetened chocolate to half of the above frosting before adding the milk.

Cut layers in half vertically to form four half circles. Place a chocolate layer and a spice half together on serving plate to form one round layer. Frost the chocolate side with the chocolate frosting and the spice side with the butterscotch frosting. Top with other 2 halves, either keeping both chocolates on top of each other and the spices on top of each other OR chocolate on top of spice. Frost as first layer was frosted and sides likewise. (I only made the butterscotch frosting and used on the entire cake; the same could be done with the chocolate frosting).

"Pillsbury's Best 11th Grand National Bake-Off Cookbook", submitted by Pauline Nutz of St. Louis, Missouri, 1959.

"Let's Bake a Cake!"

Monday, August 15, 2011

Cake Recipe #33 - Fudge Lover's Strawberry Truffle Cake


Taking a bite of this cake is like eating fudge, only with slices of strawberries mixed in. Fairly simple to make beginning with a cake mix.

Ingredients: 1 box chocolate fudge cake mix, water, vegetable oil and eggs required for cake mix. Ganache Filling and Topping: 2 packages (8 ounces each) semisweet baking chocolate, finely chopped, 1 1/3 cups whipping cream, 1/4 cup butter, 2 cups cut-up fresh strawberries. Garnish: 6 fresh strawberries, cut in half lengthwise through stem, 1/4 cup white vanilla baking chips, 1/2 teaspoon vegetable oil.

Instructions: Preheat oven to 350 degrees. Spray a 13x9 inch baking pan with cooking spray; set aside. Make and bake cake as directed on box. Cool completely, about 1 hour.

Meanwhile, in large bowl, place chopped chocolate; set aside. In a 2-quart saucepan, heat whipping cream and butter over medium heat, stirring occasionally, until butter is melted and mixture comes to a boil. Pour cream mixture over chocolate; stir until smooth.

Line the bottom of a 9-inch springform pan with waxed paper. Cut cake into 1-inch cubes. In large bowl, beat half of the cake cubes on low speed until cake is crumbly. Add remaining cake cubes and 1 3/4 cups of the ganache (reserve remaining ganache for topping). Beat on low speed 30 seconds, then on medium speed until well combined (mixture will look like fudge). Fold in 2 cups cut-up strawberries. Spoon mixture into springform pan; smooth top. Cover with plastic wrap; freeze about 45 minutes or until firm enough to unmold.

Run a knife around side of pan to loosen cake mixture. Place a serving plate upside down on pan; turn pan and plate over. Remove sides and bottom of pan and waxed paper. Frost sides and top of cake with reserved ganache. Arrange strawberry halves on top of cake.

In small microwavable bowl, microwave baking chips and 1/2 teaspoon oil uncovered on High 45 seconds, stirring every 15 seconds, until melted. Place in small resealable food-storage plastic bag; cut off tiny corner of bag. Drizzle over top of cake. Refrigerate until ready to serve. Best served the same day. (Strawberries get a little soggy on Day 2).

I found this recipe on bettycrocker.com.

"Let's Bake a Cake!"





Monday, August 8, 2011

Cake Recipe #32 - Lemon Poppy-Seed Cake


This cake is made right in the pan it is baked in; also there are no eggs, cutting down on cholesterol intake. The cake is moist with the small crunchiness of the poppy seeds, then topped with the tangy citrus frosting.

Ingredients: 1 3/4 cups all-purpose flour, 3/4 cup granulated sugar, 2 tablespoons poppy seed (less if you are not a poppy seed fan, but then why would you be making this cake?), 1 teaspoon baking soda, 1/2 teaspoon salt, 3/4 cup water, 1/4 cup vegetable oil, 1 tablespoon grated lemon peel, 2 tablespoons lemon juice. Frosting: 3 cups powdered sugar, 1/3 cup margarine or butter, softened, about 2 tablespoons lemon juice, 1/2 teaspoon grated lemon peel.

Instructions: Preheat oven to 350 degrees. Mix flour, sugar, poppy seed, baking soda and salt with fork in ungreased square pan, 8x8x2 or 9x9x2 inches. Stir in remaining ingredients and mix well.

Bake for 35- 40 minutes or until wooden pick inserted in center comes out clean and top is golden brown. Cool on wire rack.

Make frosting: Mix powdered sugar and butter together in bowl; add lemon peel and enough lemon juice to make of spreading consistency. Spread evenly over top of cake and serve.

"Betty Crocker's 40th Anniversary Edition Cookbook", A Betty Crocker Book, Prentice Hall, NY, 1990.

"Let's Bake a Cake!"

Monday, August 1, 2011

Cake Recipe #31 - Almond Cake


Plenty of almonds in this cake for a nutty appearance and taste. A 9-inch springform pan is used, but a 9-inch round regular cake pan will work.

Ingredients: Cake-1 cup all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 3/4 cup granulated sugar, 1 egg, 1/2 cup buttermilk (to make your own, check Cake Crumbs), 1/2 teaspoon vanilla, 1/3 cup melted butter, cooled to room temperature, 2/3 cup sliced almonds. Almond Syrup- 3/4 cup granulated sugar, 6 tablespoons water, 1/2 teaspoon almond extract.

Instructions: Melt butter and allow to cool. Preheat oven to 350 degrees. Butter or grease a 9-inch springform pan (or 9-inch round baking pan).

Mix together flour, baking powder, baking soda, salt and sugar in a bowl. In a separate bowl, beat together egg, buttermilk, vanilla and melted butter unti smooth. Add flour mixture and mix with spoon until nearly smooth. Turn into springform pan, spreading evenly.

Bake 35 minutes or until the center of cake springs back when lightly touched. Place on wire rack. Adjust oven to broil setting.

Meanwhile, make the syrup by combining sugar and water in a saucepan, bring to a boil and boil until mixture reaches 220 degrees on a candy thermometer. (If you don't have a thermometer, bring to a boil and cook about 1 minute.) Remove from heat and stir in almond extract.

While cake is hot, cover the top with almonds. Slowly pour hot almond syrup evenly over top of cake, letting syrup soak into cake. Broil about 6 inches from heat until almonds are lightly toasted (watch carefully so almonds don't burn). Using knife, loosen sides between pan and cake. Cool completely before releasing springform. Cut into desired size wedges and serve a scoop of ice cream or dollop of whipped cream.

This recipe came from "The Mercury News, article by Kim Boatman entitled "Home Plates", Wednesday, April 6, 2011, submitted by Rebecca Ulrich who found it in "Bon Appetit, November, 1977.

"Let's Bake a Cake!"

Monday, July 25, 2011

Cake Recipe #30 -Key Lime Cupcakes


What's the second best thing to Key Lime Pie???? - Key Lime Cupcakes! Start with a mix, add a few more ingredients, bake and eat.

Ingredients: 1 package lemon cake mix, 1 package (4-serving size)lime-flavored gelatin, 3/4 cup water, 1/3 cup Key lime juice, 1/3 cup oil, 3 eggs, 2-3 drops green food coloring, if desired. Glaze: 1 cup confectioners' sugar, 2-2 1/2 tablespoons Key lime juice. Frosting: 1 package (8 ounce) cream cheese, softened, 1/4 cup butter, softened, 1 teaspoon vanilla, 3 12 cups confectioners' sugar, grated lime zest or green spinkles, optional.

Instructions: Preheat oven to 350 degrees. Line 24 muffin cups with cupcake liners.

In large bowl, beat cake mix and gelatin with mixer on low speed 30 seconds. Add remaining cupcake ingredients. Beat on low 30 seconds; beat on medium for 2 minutes. Divide batter evenly among cupcake liners in pans.

Bake 17-22 minutes or until toothpick inserted into centers comes out clean. Cool for 10 minutes; transfer to wire racks. With toothpick, pierce cupcake tops in several places.

Mix 1 cup confectioners' sugar and enough lime juice until glaze is smooth and thin enough to drizzle. Drizzle and spread glaze over warm cupcakes. Cool completely, about 30 minutes.

In bowl, beat cream cheese and butter on medium speed until light and fluffy. On low, beat in vanilla and 3 1/2 cups confectioners' sugar; beat on medium until fluffy. Frost cupcakes. Garnish with zest and/or sprinkle, if desired; refrigerate.

Makes 24.

"Betty Crocker Fix with a Mix Desserts" by General Mills. Wiley Publishing, 2010. I found it in "Woman's World" magazine, July 25, 2011, pg. 31.

"Let's Bake a Cake!"

Monday, July 18, 2011

Cake Recipe #29 - Blueberry Crunch Dessert


This cake falls under the category of "dump cakes". Not a very pretty name, but simply means everything is "dumped" in the pan and baked; preparing this is "a piece of cake".

Ingredients: 1 can crushed pineapple, UNDRAINED, 3 cups blueberries, fresh or frozen (thawed), 3/4 cup granulated sugar, 1 package yellow cake mix (I used white), 1 stick butter, melted, 1/4 cup granulated sugar, 1 cup pecans, chopped.

Instructions: Butter or spray a 9x13-inch baking pan; preheat oven to 350 degrees. Place pineapple, along with pineapple juice in bottom of pan; place blueberries on top of pineapple. Sprinkle the 3/4 sugar over fruit. Pour dry cake mix over mixture in pan evenly then drizzle melted butter over all. Sprinkle the 1/4 cup sugar and chopped pecans on top. Do not stir.

Bake in preheated 350 degree oven about 45 minutes. Allow to cool on wire rack. Serve warm or completely cool with a dollop of whipped cream.

My good friend, Sue, gave me this recipe and I also found it on southernfood.about.com.

"Let's Bake a Cake!"

Monday, July 11, 2011

Cake Recipe #28 - Chocolate Peanut Butter Toffee Icebox Cake



No baking needed to accomplish this delicious cake. You WILL need to wait at least 5 hours for it to chill in the refrigerator, so try to be patient.
Any kind of candy bar and cookies could be used.

Ingredients: 1/2 cup creamy peanut butter, 2 cups cold heavy cream, divided, 1/2 cup powdered sugar, 1 teaspoon vanilla extract, 36 chocolate wafer cookies or chocolate graham crackers (I used graham crackers), 1 (1.4-ounce) Heath bar,chopped.

Instructions: Combine peanut butter and 1/4 cup cream in a large bowl. Stir until smooth and softened. Beat remaining 1 3/4 cups cream, sugar and vanilla in another large bowl until soft peaks form. Stir about 1/4 of whipped cream into peanut butter mixture. Fold in remaining cream.

Line a 9-inch springform pan with plastic wrap. Spread a thin layer of peanut butter mixture on bottom of pan. Arrange 12 cookies on top and cover with about 1/3 of remaining peanut butter mixture. Repeat with two more layers of cookies and peanut butter mixture, ending with peanut butter mixture.

Sprinkle Heath bar around top edge and refrigerate at least 5 hours. Remove pan side. Gently lift cake by the plastic wrap to remove it from the pan bottom and peel away plastic wrap. Cover and refrigerate any leftovers.

Serves 10.

This recipe came from "Relish" insert in our local newspaper, "The Mercury News".

"Let's Bake a Cake!"

Monday, July 4, 2011

Cake Recipe #27 - Puckett's Firecracker Cheesecake


There is a place in Franklin, TN called Puckett's Grocery and this cheesecake is based on the one you can find there. It takes 3 hours to bake, so alot of firecrackers could be set off and enjoyed while you wait. The cheesecake is fluffy and light and adorned with lots of berries, almost too pretty to slice into, almost...

Ingredients: Blueberry Sauce: 1 cup blueberries, 3 tablespoons granulated sugar, 1 teaspoon lemon juice. Crust: 1 cup graham cracker crumbs, 1/3 cup granulated sugar, 5 tablespoons butter, melted, Filling: 3 pounds cream cheese, 1 1/3 cups granulated sugar, 3 whole eggs, 2 egg yolks, 1/3 cup heavy cream. Small strawberries, raspberries and blueberries for garnish.

Instructions: To prepare sauce, combine blueberries, sugar and lemon juice in a small saucepan. Cook over medium heat until blueberries begin to release their juices. Mash some of the blueberries against the side of the pan. Let cool.

Preheat oven to 250 degrees. Wrap the bottom of a 10-inch springform pan with foil (I think this step could be eliminated; just leave the cheesecake on the bottom of the springform pan when serving.)

To prepare crust, combine all crust ingredients and press into the bottom of the springform pan.

To prepare filling, beat cream cheese with a mixer at medium speed until smooth. Add sugar and beat until well combined. Combine eggs and egg yolks in a small bowl. Beat lightly. Slowly add eggs to cream cheese mixture while beating. Add heavy cream and beat, scraping the sides of the bowl occasionally, until smooth.

Pour 1/4 of the batter into another bowl and stir cooled blueberry sauce into it until well mixed.

Pour half of the unflavored batter over crusst. Pour fruit-flavored batter on top. Swirl with a spoon or knife. Top with remaining unflavored batter. Swirl again.

Place springform pan in a larger baking pan. Place on the center rack of oven. Pour in hot water to a depth of 1 inch. Bake for 3 hours or until set. Remove from oven and place on wire rack to cool. When completely cool, remove sides of pan and refrigerate for at least 8 hours before serving.

Garnish with strawberries, raspberries and blueberries in desired pattern.

I found this recipe in an insert of our local newspaper titled "Relish".

"Let's Bake a Cake!"

Monday, June 27, 2011

Cake Recipe #26 - Red Velvet Cake



Ingredients: 3 eggs, 3/4 cup butter, 3 cups all-purpose flour, 2 tablespoons unsweetened cocoa powder, 3/4 teaspoon salt, 2 1/4 cups granulated sugar, 1 1/2 teaspoons vanilla, 1 1-ounce bottle red food coloring (2 tablespoons), 1 1/2 cups buttermilk (see Cake Crumbs for how to make your own), 1 1/2 teaspoons baking soda, 1 1/2 teaspoon white vinegar. Frosting: 1/2 cup butter, softened, 1 8-ounce package cream cheese, softened, 4 cups confectioners' sugar, 1 teaspoon vanilla.

Instructions: Let eggs and butter stand for 30 minutes. Preheat oven to 350 degrees. Grease and flour three 8x 1 1/2-inch round baking pans; set aside.

In medium bowl combine flour, cocoa powder, and the salt; set aside. In large mixing bowl beat butter on medium-high 30 seconds. Add sugar and vanilla; beat until combined. One at a time, add eggs; beat on medium after each. Beat in food coloring on low until well mixed.

Alternately add flour mixture and buttermilk to egg mixture; beat on low-medium speed after each addition just until conbined. Stir together baking soda and vinegar in small bowl; add to batter and beat just until combined.

Spread evenly in prepared pans. Bake 25-30 minutes or until pick inserted near centers comes out clean (cakes may appear marbled). Cool in pans on wire racks for 10 minutes. Remove from pans and allow to cool completely.

Prepare Cream Cheese Frosting: In large mixing bowl beat softened butter and cream cheese together. Add vanilla and confectioners' sugar. Beat until well combined and fluffy.

To assemble: Place one layer flat side up on serving plate. Spread top with 3/4 cup frosting. Stack second layer, flat side up; spread top with 3/4 cup frosting. Stack final layer, flat side down; spread remaining frosting on top and sides.

Leave plain or sprinkle mini chocolate chips, chocolate curls, broken up pieces of chocolate, or candy sprinkles over top and sides of cake.

Store in refrigerator.

I found this recipe on bhg.com under "Red Velvet Cake". It came with directions for using a Buttercream Frosting. I chose to make the above "Cream Cheese Frosting" instead, but either will work.

"Let's Bake a Cake!"

Monday, June 20, 2011

Cake Recipe #25 - Cheeseburger-Ice Cream Cake


What a fun cake to make...and eat! Just a few things needed to have a cheeseburger with no meat.

Ingredients: 1 package 2-layer-size yellow cake mix, 1/3 cup white (I found gold ones) decorative sprinkles, 1 1.75-quart container chocolate ice cream, 1/3 cup flaked coconut, green food coloring, yellow fondant. Fries: 1 10 3/4 ounce frozen pound cake, thawed, 1 tablespoon sugar, 1/8 teaspoon ground cinnamon.

Instructions: Prepare and bake cake mix according to package directions for 8-inch layers. Cool in pans for 10 miinutes before transferring to wire racks to cool completely. Very lightly brush one of the layers with water and add sprinkles to resemble sesame seeds. Place layers on a tray or baking sheet and freeze until firm.

Meanwhile, line the bottom of a 9-inch springform pan with waxed paper; set aside. Place ice cream in a large bowl and stir until softened. Spoon ice cream into prepared springform pan; spread evenly. Cover ice cream with plastic wrap and freeze until firm.

For "lettuce", place coconut in a resealable plastic bag. Add green food coloring, a few drops at a time, and shake bag to achieve green color; set aside. For "cheese", roll yellow fondant to about 1/16-inch thick. Have a spatula handy to loosen the fondant periodically from your surface as you roll it. Use a pizza cutter to cut into a 8-9-inch square; set aside.

To assemble, place plain cake layer on a serving plate. Remove sides of springform pan and remove plastic wrap and waxed paper. Place ice cream layer on top of cake layer on plate. If necessary, trim 1/4 to 1/2 inch from the edges of ice cream layer if it hangs over too much. Top with "cheese" and "lettuce". Add remaining cake layer, sprinkled side up. Return to freezer for at least one hour until firm.

Make Pound Cake "Fries": Preheat oven to 400 degrees. Line a large baking sheet with aluminum foil; lightly coat with nonstick cooking spray. Cut thawed cake into 1/4-inch thick slices, then cut each slice into 3 "fries". Spread evenly on prepared baking sheet. Mix together sugar and cinnamon. Lightly coat pound cake with nonstick cooking spray then sprinkle with cinnamon-sugar mixture. Toss carefully to coat; spread in an even layer. Bake for 10 minutes or until lightly browned and crisp. Cool before serving with cake. Makes about 42.

I found this recipe at www.bhg.com, Meredith Corporation, 2011.

"Let's Bake a Cake!"

Monday, June 13, 2011

Cake Recipe #24 - Fresh Peach Cake


It is important to use ripe peaches with this recipe (mine were a little crunchy) or well-drained canned ones. The cake itself has great peach flavor with a touch of spice (cinnamon).

Ingredients: 1 box yellow cake mix, 3 eggs, 1/2 cup sour cream, 1 cup butter, softened (2 sticks), 1 teaspoon vanilla, 1/4 teaspoon cinnamon, 3-ounce box sugar-free or regular peach Jell-O, 3 fresh peaches, peeled and sliced, 1/8 teaspoon grated fresh nutmeg (or dried), powdered sugar, for sprinkling.

Instructions: Preheat oven to 350 degrees. Grease and flour a 9x13-inch baking pan; set aside.

In a large mixing bowl, beat cake mix, eggs, sour cream, butter, vanilla, cinnamon and peach Jell-O on medium speed until well mixed, about 2 minutes. Spread in prepared pan and cover top with peaches in design of choice. Grate (or sprinkle) nutmeg over peaches.

Bake for 35-40 minutes or until toothpick inserted comes out clean and top is mostly browned. Allow to cool on a wire rack. Before serving, sprinkle top with powdered sugar and serve with a dollop of whipped cream or ice cream, if desired.

This recipe came from our local newspaper, the Mercury News, under the Food and Wine section titled "Home Plates" by Kim Boatman and was submitted by Florence Hiett, June 1, 2011.

"Let's Bake a Cake!"

Monday, June 6, 2011

Cake Recipe #23 - Lemon Meringue Cake


You may need to find your own laying hen and lemon tree for this cake because of the numerous eggs and lemons involved. There are several steps to reach the end result but one can be done a day or two ahead (lemon curd).

Ingredients: Genoise Cake: 4 tablespoons unsalted butter, cut into 4 equal pieces, 1 1/2 cups cake flour, 8 large eggs, 1 1/3 cups granulated sugar, 1 teaspoon vanilla extract. Lemon Syrup: 1/2 cup water, 1/2 cup granulated sugar, 3 tablespoons fresh lemon juice. Lemon Curd: 3-4 lemons, 2 large eggs plus 2 large egg yolks, 1 cup granulated sugar, 6 tablespoons unsalted butter, room temperature. Meringue Frosting: 3 cold large eggs, 1 1/4 cups granulated sugar, 1/3 cup water, 1/4 teaspoon cream of tartar, 1 teaspoon vanilla extract, 1/4 teaspoon almond extract.

Instructions: Make the Genoise cakes: Preheat oven to 350 degrees. Butter or spray 2 9-inch round layer cake pans. Line the bottoms with parchment paper, butter or spray the paper, then sprinkle lightly with flour. Tap out the excess flour; set aside.

Put the butter pieces in a small saucepan, place over low heat, and heat until the butter melts. Remove from the heat and set aside. Sift the flour into a bowl; set aside.

Select a saucepan and a deep stainless-steel bowl(or heatproof glass bowl)that fits snugly in the rim of the pan. The bottom of the bowl should reach about halfway down in the saucepan. Remove the bowl, fill the saucepan about one-third full with water-the water must not touch the botton of the bowl when the bowl is added-and heat the water over low heat just until you see small bubbles break the surface of the water (simmer).

Meanwhile, put the bowl on a work surface and break the eggs into it. Using a whisk, mix until the yolks and whites are well blended. Pour in the sugar and whisk to combine. Place over the simmering water. Whisking constantly, yet slowly and gently, heat the egg mixture until it feels comfortably warm and the sugar is dissolved, about 3 minutes (on an instant-read thermometer it should register about 120 degrees F/49 degrees C).

Using pot holders, remove the bowl from over the water. Using a mixer (stand or handheld), beat the egg mixture on medium-high speed until it is thickened, pale yellow, and the batter falls back on itself like a ribbon when the beaters are lifted, about 5 minutes (beating another minute or two will ensure it is thickened and will not hurt it).

Sift 1/3 of the already-sifted flour (yes, again!) over the whipped eggs. Using a rubber spatula, gently fold the mixtues together by slicing down through the center to the botton of the bowl, pulling the spatula to the side, and, keeping the flat side of the spatula against the side of the bowl, bringing the spatula up and over the top of the flour, bringing some of the egg mixture with it. Rotate the bowl a quarter turn and repeat the folding actionb until no white streaks of flour remain. Repeat the folding process with the remaining flour in 2 equal additions. Be sure every bit of the flour is fully incorporated.

Drizzle the melted butter (reheat if it has hardened) and vanilla extract over the center of the batter. Using the rubber spatula and the same folding motion, fold the butter and vanilla into the batter until they are no longer visible.

Pour the batter into the prepared pans, dividing it evenly and smoothing the surface lightly. Bake the cakes undisturbed for 18 minutes. Insert a toothpick near the center; if it comes out clean, the cakes are done. If not, bake another 2 minutes or so. Remove cakes to wire racks.

Let the cakes cool in the pans for 10 minutes. Run a thin knife along the inside edge of each pan to loosen the cake, keeping the knife pressed against the pan side. Invert a wire rack on top of one cake and invert together. The cake will release from the pan. Lift off the pan and peel off and discard the parchment. Using both hands, carefully turn the cake layer top side up. Repeat with the second cake. Let cool completely on the racks, about 45 minutes.

The following step can be made a day or two in advance and kept chilled until needed.

Make the Lemon Curd: Run the lemons over a fine rasp grater (be careful not to remove the white layer; it is bitter) until you have a total of 2 teaspoons lemon zest; set aside.

Slice lemons crosswise and squeeze juice from them until you have 1/2 cup lemon juice. Pour 1 inch of water into a saucepan; find a heatproof bowl (metal or glass) that will fit snugly into saucepan rim but whose bottom does not reach the water. In bowl, on work surface, add the lemon juice, whole eggs, egg yolks (reserve the whites for the frosting), and sugar. Using a whisk, stir together until smoothly blended. Cut the butter into 12 equal pieces and place them on top of the mixture.

Place the saucepan over low heat and heat to simmering. Place the bowl holding the egg mixture in the pan. Cook the mixture over the simmering water, stirring constantly and gently with a wooden spoon or heatproof spatula, until the butter melts and the curd has thickened, about 8 minutes. To ensure a smooth and evenly cooked sauce, be sure to stir often, especially around the bottom and sides of the pan. Using an instant-read thermometer, it should register 165 degrees F/74 degrees C. Remove from heat and pour through a fine-mesh sieve (colander) to remove any lumps. Stir the lemon zest into the strained curd and mix well. Press a piece of plastic wrap directly onto the surface of the strained curd. This prevents a film from forming on top of the curd as it sets up in the refrigerator. Using a toothpick, poke a few holes in the plastic to let steam escape. Refrigerate until well chilled, which will take about 3 hours (thickens further as it cools). Store in an airtight container until needed, no longer than 3 days.

Make the lemon syrup: In a small saucepan, stir together the water and sugar over low heat until the sugar dissolves and the mixture is hot. Stir in the fresh lemon juice and allow to cool.

When ready to assemble, cut the cakes into 2 layers each, to make 4 layers. (I found using a bread knife and a sawing motion worked the best to cut the cakes). Brush about 3 tablespoons of the lemon syrup onto the top of each layer. Place one layer on serving plate. Spread 1/3 of the lemon curd over the cake layer. Top with another layer and spread with another 1/3 of the lemon curd. Top with a third layer; spread with remaining lemon curd and top with last layer.

Make Meringue Frosting: Using double boiler (as in previous steps) place egg whites (the leftover whites from curd plus one more) in bowl; add the sugar, water, and cream of tartar. Using a handheld mixer, beat on high speed until opaque white and foamy, about 1 minute.

Place the saucepan over low heat and bring to a simmer. Place the bowl holding the egg white mixture in the pan. Using the mixer, and moving the whip around in the bowl to reach every bit of egg white, beat on high speed until white, shiny and smooth and the movement of the whip forms lines in the mixture, about 7 minutes. (When the mixer is lifted, the peaks of the whites should be slightly bent).

Tranfer bowl to work surface. Pour in the vanilla and almond extracts and continue to beat on medium speed to further thicken the frosting, about 2 minutes. When the frosting is ready, it will form billowy peaks when the whip is lifted from the bowl. Use immediately to frost the sides and top of the cake. Gently dip a small spoon into the top of the cake to make attractive swirls. Cut into slices and serve.

Refrigerate any leftovers.

"Williams-Sonoma Mastering Cakes Fillings & Frostings", Free Press, A Division of Simon & Schuster, Inc., New York, 2005.

"Let's Bake a Cake!"

Monday, May 30, 2011

Cake Recipe #22 - Cookie Sour Cream Cake


You can use your favorite variety of cream-filled chocolate sandwich cookies (Oreos) for this easy-to-make cake. It also can be doubled and baked in a 9x13-inch pan.

Ingredients: 1 cup all-purpose flour, 3/4 cup granulated sugar, 1/2 cup sour cream, 1/4 cup margarine or butter, softened, 1/4 cup water, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1 egg, 8 (or more)cream-filled chocolate sandwich cookies.
Sweetened Whipped Cream: 3/4 cup whipping cream, 2 tablespoons granulated or powdered sugar.

Instructions: Place the cookies in a resealable plastic bag and crush with a hammer or a rolling pin into bite-size pieces; set aside. Preheat oven to 350 degrees.
Grease and flour an 8x1 1/2 or 9x1 1/2 inch round cake pan (or a 9x13 inch pan if doubling the recipe).

Sift the flour into a large mixing bowl; add all other ingredients except cookies. Beat on low speed for 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Stir cookies into batter and pour into prepared pan.

Bake 30-35 minutes (40-45 for 9x13-inch) or until cake springs back when touched lightly in center. Cool 10 minutes on wire rack before removing from pan and allowing to cool completely. (To invert cake: place plate over cake and flip over so that cake is on plate, then place a serving plate over cake and flip once more.)
For 9x13-inch cake, do not invert.

Make Sweetened Whipped Cream: Pour whipping cream and sugar in chilled medium mixing bowl. Attach chilled beaters to mixer and beat until stiff peaks form. Spread over top of cake. Place extra cookies (or/and crumbs) on top of whipped cream in design of choice. If making the 9x13-inch, double this recipe also.

"Betty Crocker's 40th Anniversary Edition Cookbook", Prentice Hall, NY, 1990.

"Let's Bake a Cake!"

Monday, May 23, 2011

Cake Recipe #21 - Rhubarb Upside Down Cake


Even if you are not a rhubarb lover this cake will delight you; it is pleasantly sweet and simple to assemble. I remember, as a child, walking out in the backyard, to find bushes of rhubarb growing frantically this time of year. Timing was important; waiting for the baby stalks to grown up some, but harvesting them before they became too big and stringy. I peeled back the outer red skin before cutting them into small pieces, but I know some people like the skin left on.

Ingredients: 5 cups rhubarb, cut into small pieces, 1 cup granulated sugar, 1 3-ounce package strawberry jello, 3 cups mini-marshmallows, 1 package white cake mix (I think yellow or whatever flavor you prefer would also work).

Instructions: Preheat oven to 350 degrees; grease a 9x13-inch cake pan. In medium bowl place cut-up rhubarb, sugar and jello; mix until rhubarb is thoroughly coated. Place in prepared cake pan, spreading evenly. Cover the rhubarb mixture with the marshmallows.

Mix cake batter according to package directions. Pour over rhubarb and marshmallows; spread evenly.

Bake in preheated 350 degree oven for 50-60 minutes or until toothpick inserted into cake comes out clean. Transfer to wire rack to cool.

Serve either warm or cold by cutting into squares and flipping upside down on plate so that the rhubarb mixture is on top. Dollop with whipped cream and enjoy!

This is one of those recipes I've had for years and don't remember where it came from; just know that it's good.

*Just a thought: wonder if you used a strawberry cake mix would it be too strawberryish????? Let me know if anyone is brave enough to try it.

"Let's Bake a Cake!"

Monday, May 16, 2011

Cake Recipe #20 - Chocolate Roll


This is a light chocolate cake rolled up with a layer of whipped cream (or vanilla ice cream) and dusted with a coating of confectioners' sugar. Once sliced is almost too pretty to eat (almost). In the fall, I will introduce the autumn version of this, Pumpkin Cake Roll.

Ingredients: 5 eggs, separated, 1 1/4 cups confectioners' sugar, 1/4 cup cocoa, 1/4 teaspoon salt, 1 cup whipping cream plus 1-2 tablespoons granulated sugar, cool whip, or 1 quart softened vanilla ice cream.

Instructions: Preheat oven to 350 degrees. Spray a jelly roll pan and line it with waxed or parchment paper (my cake sticks a little so I'm wondering if spraying the paper, too, and maybe sprinkling a little confectioners' sugar on top of that will ease the removal?) Place large mixing bowl and beaters in freezer for a few minutes. Separate eggs, placing egg yolks in medium mixing bowl and whites in small glass bowl. Beat egg yolks with whisk until pale and thick; set aside.

On a sheet of waxed paper or parchment paper, sift confectioners' sugar and cocoa together. Remove bowl and beaters from freezer; pour egg whites into bowl and beat until foamy. Add salt and continue to beat until they hold soft peaks.

Fold sifted sugar and cocoa into whites until well mixed. Gently fold 1/3 of egg white mixture into yolks, then lightly fold in remaining whites.

Spread into prepared pan and bake for 20 minutes. Lay a clean kitchen towel on counter. Remove cake from oven and flip over onto kitchen towel. Remove pan, then proceed to remove the waxed paper carefully (some cake may be stuck to the paper, but once rolled up, any imperfections will not be seen). Trim off any crisp edges.

Roll cake up with towel (I roll mine lengthwise, but widthwise will make for a bigger, shorter roll; either way is fine); let rest for a minute. Unroll and let rest for 5-10 minutes before rolling up in towel again. Allow to cool completely.

Make whipping cream, if using. Unroll cake and spread with filling of choice. Reroll cake carefully without towel and place on serving platter. Dust top of roll with sifted confectioners' sugar, cover and refrigerate until ready to serve. Cut into slices are serve with a few fruit, if desired.

I don't remember where I found this recipe, but I have been making it for about 20 years.

"Let's Bake a Cake!"

Monday, May 9, 2011

Cake Recipe #19 - Individual Molten Chocolate Cakes


The only negative aspect of making this recipe is it needs to be eaten immediately leaving nothing for the rest of the week. You must be a chocolate lover to fully enjoy every bite and my taste testers all agreed that a cold glass of milk is a welcome accompaniment.

Ingredients: unsalted butter for preparing the ramekins, 10 ounces semisweet chocolate, chopped, 1/2 cup unsalted butter, cut into 8 equal pieces, 1/4 cup all-purpose flour, 4 large eggs, 1/2 cup granulated sugar, 1/4 teaspoon salt, 1 teaspoon vanilla extract, 1 teaspoon instant coffee powder dissolved in 2 teaspoons hot water, 1 tablespoon confectioners' sugar, for dusting.

Instructions: Preheat the oven to 350 degrees. Butter the bottom and sides of six 3/4-cup overproof ramekins, and put them on a rimmed baking sheet; set aside.

In the bottom of a double boiler heat an inch or two of water to barely simmering. Place chopped (dime-size) chocolate and butter pieces in top of double boiler (or large heatproof bowl) and place over simmering water. Stir occasionally until smooth and all of the chocolate has melted. Remove the top (or bowl) from the pan and set aside to cool slightly.

In small bowl, dissolve coffee in hot water; set aside. Sift the flour; set aside. In large mixing bowl, combine the eggs, sugar and salt. Beat the mixture on medium-high speed until it thickens and the color lightens slightly, about 4 minutes. Stop the mixture occasionally to scrape down the sides of the bowl. Reduce speed to low, add the vanilla and dissolved coffee, and beat until combined. With the mixer running, add the flour 1 tablespoon at a time.

Using a large rubber spatula, stir about 1/3 of the chocolate mixture into the egg mixture to lighten it. Scrape the remaining chocolate on top of the batter and, using the spatula, fold the mixtures together just until no streaks of the chocolate mixture are visible.

Pour the batter into a 4-cup glass measuring cup, using the spatula to scrape out every last bit from the bowl. Pour about 1/2 cup batter into each prepared ramekin. Bake in preheated 350 degree oven until the edges look firm and dull on top and the center looks shiny and slightly wet, 16-18 minutes. You may see a few tiny holes on top. These cakes should be underbaked, so do not bake longer than 18 minutes.

Let the cakes cool in the ramekins on wire racks for 10 minutes. Sprinkle the top of each cake with confectioners' sugar. Using pot holders, transfer each ramekin to an individual serving plate and serve immediately.

Makes 6 individual cakes.

These may be made up to 5 hours ahead, covered and refrigerated. Remove and allow to stand at room temperature for 20 minutes before baking.

"Williams-Sonoma Mastering Cakes Fillings & Frostings", Free Press, A Division of Simon & Schuster, Inc., New York, NY, 2005.

*Note: Although these are the best eaten right away, one of my trustworthy taste testers warmed one up in the microwave several hours later and said it was still delicious.

"Let's Bake a Cake!"

Monday, May 2, 2011

Cake Recipe #18 - Glazed Lemon Bundt Cake


Get out your bundt cake pans that have been pushed to the back of the cupboard so you can try this simple recipe for a lemony cake. Have a slice of this for breakfast with your cup of coffee or a mid-afternoon snack.

Ingredients: 1 cup butter, softened, 2 cups granulated sugar, 4 eggs, 1 1/2 teaspoon vanilla extract, 1 1/2 teaspoon lemon extract, 3 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1 cup milk, 1 tablespoon grated lemon peel. Glaze: 1/4 cup lemon juice, 1 tablespoon water, 1/2 teaspoon lemon extract, 3/4 cups granulated sugar.

Instructions: Preheat oven to 350 degrees. Grease and flour a 10-inch bundt cake pan; set aside. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add in extracts and mix well. In a small bowl combine flour, baking powder and salt; add to the creamed mixture alternately with the milk. Stir in lemon peel. Pour into prepared pan and bake in preheated 350 degree oven for 60-70 minutes, or until a toothpick inserted comes out clean.

Cool for 10 minutes on wire rack; place wire rack on top of cake and flip over to invert. Remove bundt pan and allow cake to cool 10 minutes longer.

Place a layer of waxed paper under wire rack and cake. Prepare glaze by mixing all ingredients together in small bowl and mixing well. Drizzle glaze over the warm cake. Let set about 5 minutes before removing the cake from the waxed paper and picking up the waxed paper covered in extra glaze and redrizzling the cake. Allow to cool completely.

Serves 12-16 people depending on size of slices.

"Let's Bake a Cake!"

Saturday, April 23, 2011

Cake Recipe #17 - Bunny Cake


Start with a cake mix and end with a coconut and candy-covered bunny rabbit; the perfect dessert for Easter dinner.


Ingredients: 1 package cake mix, flavor of choice (I used strawberry), 1 can ready made frosting or 1 recipe of buttercream frosting (below), 14 ounces flaked coconut, food coloring, chocolate chips, jelly beans, red string licorice.

Instructions: Prepare and bake cake according to package directions in two 8 or 9-inch round cake pans. Cool completely. Cut cake as shown in picture above. Frost sides of each cake piece. Assemble pieces as shown on a cookie sheet or large tray. Frost top of cake. Spinkle about 2 2/3 cups coconut evenly over top and sides of cake, gently pressing coconut onto sides. Tint coconut pink and green by placing in individual containers with lids (3/4 cup for red; 1 1/4 cups for green), adding a few drops of food coloring and shaking until coconut is completely colored. Sprinkle pink coconut over ears and bow tie; outline with chocolate chips. Decorate bunny face as shown in photo with jelly beans and licorice. Sprinkle green coconut evenly around cake.

Buttercream Frosting: Ingredients: 1/2 cup butter or margarine, softened, 1/2 cup shortening, 1 teaspoon vanilla, 4 cups powdered sugar, milk or cream.

Instructions: Place butter and shortening in large mixing bowl and beat for a minute. Add in vanilla and continue beating until mixed. Add powdered sugar, 1 cup at a time, until thoroughly incorporated. Add milk or cream, starting with 2 tablespoons, then adding more, 1 tablespoon at a time, until of spreading consistency.

"Let's Bake a Cake"