Showing posts with label Cake. Show all posts
Showing posts with label Cake. Show all posts

Wednesday, June 18, 2014

Orange you glad I made you a cake.

Orange Cake | WhatchaMakinNow.com

Last time I saw my nephew, Grant, he was all about telling knock knock jokes. Well, he told the same joke over and over so it was even better. It went like this...

Grant: Knock Knock
Me: Who's there?
Grant: Orange
Me: Orange who?
Grant: Orange you glad I told you a joke!!

Monday, May 12, 2014

Pineapple Whipped Cream Frosting

Super easy and delicious Pineapple Whipped Cream Frosting - my grandma's recipe

What a weekend! My sister, bro-in-law, and nephew came to visit. They were in town for a graduation but it was perfect timing to celebrate her birthday and mother's day. Last year I made her this enormous ice cream cake. This year I decided to go for something a little lighter. (Really, anything would be lighter than that cake....it was insane.)

This Pineapple Whipped Cream Frosting is super easy to make and the perfect compliment to Angel Food Cake. It does need to sit overnight so plan ahead!

Thursday, May 1, 2014

Giant Sugar Cookie Layered Cookie Cake

Giant Sugar Cookie Layer Cake - recipe makes 5 giant cookies, buy frosting from grocery story bakery for super cheap!

Last weekend I made cupcakes for a 3 year old's birthday party. I had to make the cupcakes on Friday night and deliver on Friday night. Because time was tight I made homemade white cake but outsourced my frosting.

Did you know most grocery store bakeries let you purchase their cake frosting?!?! Our local grocery store charges $1.25 per pound. It's a heck of a deal and is so much better than the canned stuff. Plus the consistency is always perfect and makes decorating a breeze.

Thursday, December 5, 2013

Chocolate Italian Love Cake

Chocolate Italian Love Cake - So easy, but looks fancy. Chocolate cake with a sweet Ricotta Cheese filling.

The short story: At work yesterday we threw a fake baby shower so we could have a potluck and my friend Laura made this cake.

The long story: Last year, on a whim, I bought a black toy rat at the Dollar Tree. Since then it has made appearances in my co-workers desks, when they least expect it. I really love to scare people.

Wednesday, August 14, 2013

31 Birthday Cakes for My Birthday

Happy Birthday to Me!

To help me celebrate my birthday, let's look at lots and lots of super fancy and delicious cakes! 31 cakes, to be exact, 1 for each of my 31 years!

(Get your scrolling finger ready, this is a long post.)

31 Birthday Cake Recipes perfect for any birthday party! #reciperoundup
I have a vacation day today so I have big plans to RELAX and catch up on my TV shows and blog reading - my idea of a PERFECT day! Jacob and I are going to dinner and maybe a movie later tonight too!

Oh, and the painters are here painting my living room so that is probably the best present ever. Pictures to come later.

Now for the cake....
































































Please note: None of these photos belong to me but I did get permission from each wonderful blogger to include their yummy recipe and picture in this blog post. If you want to pin a specific image, please click on the link provided under each image to visit it's original source. If you want to pin this collection as a whole, feel free to pin the collage image above!

Thursday, June 20, 2013

Caramel - Chocolate Chip Cake

Caramel - Chocolate Chip Cake -- tastes like a chocolate chip cookie, but in cake form! Whipped cream frosting is so light and creamy!

I love and hate summer.

I love that it shaves about 10 minutes off my commute because I don't have to slow down for school crossing signs and buses. That means I get to watch 10 more minutes of trashy reality TV before going to work. And that, my friends, makes for a good day.

Caramel - Chocolate Chip Cake -- tastes like a chocolate chip cookie, but in cake form! Whipped cream frosting is so light and creamy!

I hate that my sister is a teacher and doesn't have to go to work like me. This means that our usually calls while we both drive to and from work don't happen daily. It also means when I call her she's out doing something fun with my nephew grant, my mom, or she's napping. NOT. FAIR!  I guess she deserves it for helping shape the youth of America, but whatever.

Caramel - Chocolate Chip Cake -- tastes like a chocolate chip cookie, but in cake form! Whipped cream frosting is so light and creamy!

Something you'll love and hate? This cake. You'll love that its a sheet cake and super easy to make, but you'll hate that you'll want a giant slice because it's THAT good. The cake base seriously tastes like a chocolate chip cookie but consistency of a cake. The frosting is whipped cream so it's so light and creamy.

Caramel - Chocolate Chip Cake -- tastes like a chocolate chip cookie, but in cake form! Whipped cream frosting is so light and creamy!

I found this recipe in my grandma's recipe box. I know I've mentioned it before, but I was lucky enough to keep her recipes when she passed a few years back. I just love pulling our her handwritten recipes in her fancy cursive writing.

Because of the whipped topping, it's best to chill this cake until ready to serve. It will be gone quick so you don't need to worry too much!

Caramel - Chocolate Chip Cake -- tastes like a chocolate chip cookie, but in cake form! Whipped cream frosting is so light and creamy!

Caramel - Chocolate Chip Cake

Cake
2 cups flour
3 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup brown sugar, packed
1/2 cup sugar
1/2 cup butter-flavored shortening
1 1/2 teaspoon vanilla extract
3 eggs
1 1/4 cups milk
1/2 cup chopped chocolate chips

Caramel Fluff
1 1/2 cups whipping cream
1/2 cup brown sugar, packed
3/4 teaspoon vanilla extract

Preheat oven to 350 degrees. Grease and flour a 13 x 9 pan and set aside.

Whisk together the flour, baking powder, salt, and soda in a medium bowl. Set aside. Place brown sugar, sugar, and shortening in a bowl and cream until fluffy (2-3 minutes). Add eggs and vanilla extract. Gradually add in flour mixture and milk; alternating each 1/3 at a time. Scrap down bowl occasionally. Add in chopped chocolate chips and pour into prepared pan.

Bake for 35-45 minutes or until golden brown and toothpick comes out clean. Cool completely before frosting.

Place mixing bowl in the refrigerator to chill (20-30 minutes). Remove chilled bowl and add in whipping cream, brown sugar, and vanilla. Using the whisk attachment on your mixer, mix until light and fluffy (3 minutes or so). Place on cooled cake and spread to cover. Sprinkle with extra chocolate chips before serving.

Store in the refrigerator until ready to serve.

Source: My Grandma's Recipe Box

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Other goodies for your 9 x 13 pan...






Friday, June 14, 2013

Meghan's Birthday Party - Classic Carrot Cake

birthday

I've put my normal Friday post on hold this week for a very special day! It's Meghan's Birthday! I'm teaming up with Meghan's other blogger friends to throw her a virtual birthday party. I decided to keep it classic and make Carrot Cake. 


I've really had an itch to make a cake so this was perfect timing. This cake is definitely a crowd pleaser. I like serving it chilled but room temperature would be good too. 



Classic Carrot Cake

Cake
2 cups all-purpose flour
2 cups sugar 
2 teaspoons baking soda 
2 teaspoons ground cinnamon 
1 teaspoon salt 
4 eggs 
3/4 cup vegetable oil 
3/4 cup apple sauce 
3 cups grated carrots 
1 1/2 cups chopped pecans, optional

Preheat oven to 350 degrees. Grease and flour 2 (9-inch) round cake pans. Line bottom of the pans with parchment paper for make removing from the pan easier.

In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt. Add eggs, vegetable oil, and apple sauce. Using an electric mixer, blend until combined; At least a minute. Add carrots and pecans (optional).

Pour batter into pans evenly. Bake for 40 - 50 minutes or until tooth pick comes out clean or with few crumbs. Remove from the oven and let cool for 5 minutes. Carefully remove from pans and place on waxed paper to cool completely before frosting.

Frosting
8 oz. cream cheese, room temperature 
4 tablespoon salted butter, room temperature 
4 cups powdered sugar box powdered sugar (more/less for desired consistency) 
1 teaspoon vanilla extract 
3-4 tablespoon milk
1/2 cup chopped pecans

Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer (mix at least 2-3 minutes). Frost cake to your liking and sprinkle with chopped pecans and serve. 

Cake is delicious chilled or at room temperature. 

Source: Paul Deen

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Monday, May 13, 2013

Mile High Ice Cream Cake

Mile High Ice Cream Cake - 3 gallons of ice cream, hot fudge, caramel, Oreos, Reeces, Snickers...oh my!

My sister celebrated her birthday on May 10th. Lucky for me, she decided to make a trip to Kansas City to hang out with me (and Jacob) for her special day! She asked for an ice cream cake....and I sure gave her an ice cream cake!

Mile High Ice Cream Cake - 3 gallons of ice cream, hot fudge, caramel, Oreos, Reeces, Snickers...oh my!

I really miss-judged the overall thickness of this massive cake and had to cram this sucker into the freezer. But it was totally worth it! This cake is better than any store bought ice cream cake I've ever had. The best part is that it's really simple with simple ingredients. It might take a couple days to complete (freezing time between layers) but it's totally worth it.


So on Saturday after hitting up our favorite Mexican restaurant, we dove into this puppy.  My favorite part was all of the caramel and the hot fudge/Oreo mixture. So goooooood.

Mile High Ice Cream Cake - 3 gallons of ice cream, hot fudge, caramel, Oreos, Reeces, Snickers...oh my!

The 5 of us barely made a dent in the massive cake and I knew I didn't want this just hanging around my house. Solution: buy some dry-ice, pack it up, and send it home with the birthday girl! Done.

Mile High Ice Cream Cake - 3 gallons of ice cream, hot fudge, caramel, Oreos, Reeces, Snickers...oh my!

You can easily swap out ingredients to fit your tastes; maybe mint chip ice cream, Junior Mints, hot Fudge, and mint Oreo's? You could even 1/2 the recipe and still have more than enough to go around. (My world always says more is better...kind like those AT&T commercials.)

Mile High Ice Cream Cake - 3 gallons of ice cream, hot fudge, caramel, Oreos, Reeces, Snickers...oh my!

Mile High Ice Cream Cake

1 1/2 gallons vanilla ice cream (divided, and softened)
1 1/2 gallons chocolate ice cream (divided, and softened)
2 containers Oreos, crushed
8 to 10 Reece's Peanut Butter Cups, chopped
8 to 10 fun-sized Snickers, chopped
1 jar hot fudge (12 to 16 oz)
1 jar caramel topping (12 to 16 oz)
1 container whipped topping, thawed
4 TBSP butter, melted

Line a 8 inch spring form pan with plastic wrap. In a medium bowl, combine 2  1/2 cup crushed Oreo's and melted butter. Press into base of spring form pan. Place pan in freezer for 15 minutes to harden.

Pour 3/4 gallon softened vanilla ice cream over the crust. Use a cake spreader or spatula to even out the layer. Sprinkle crushed Reece's Peanut Butter Cups and 3/4 cup crushed Oreo's. Lightly press into ice cream. Place pan in the freezer for 45 - 60 minutes or until set.

Remove pan from freezer. Pour 3/4 gallon of softened chocolate ice cream into pan. Use a spatula to even out the layer. Return to the freezer to fully set - at least a couple hours or overnight.

Once fully set, remove from spring form pan. (Leave plastic wrap on the layer.) Place on a cookie sheet or serving platter and return to the freezer.

Line spring form pan with plastic wrap and begin the second (third?) layer. Place jar of hot fudge in the microwave for 30 - 60 seconds to soften. In a medium bowl, stir together the remaining crushed Oreo's and the whole jar of warm hot fudge. Pour mixture into plastic wrap lined spring form pan and press down evenly. Place pan in freezer for 15 minutes or so to chill.

Remove pan from freezer and pour the remaining vanilla ice cream onto hot fudge/Oreo base. Use a spatula to even out the layer. Sprinkle with chopped Snickers and drizzle with caramel. (You may have to microwave the caramel if too firm. I only used about 3/4 jar of the caramel.) Return the pan to the freezer to set, 45 - 60 minutes.

Remove pan from the freezer and pour the remaining chocolate ice cream into pan. Use a spatula to even out the layer. Return to the freezer to fully set - at least a couple hours or overnight.

Time to finish! Remove both sections of cake from the freezer. Remove the plastic wrap. Don't worry about the creases in the cake; those will go away once it's frosted. Place the second section on top of the first. Press down lightly to bond the layers.

Use a cake spreader to 'frost' the cake with the whipped topping. Immediately return the cake to the freezer. Freeze until whipped topping is frozen, at least an hour.

When ready to serve, remove from the freezer and serve right away! I added a little more whipped topping and garnished with some gummy bears for fun. You could also drizzle with the extra caramel or garish with leftover Oreo's and/or candy. Really, anything goes. :)

Once down serving, return to the freezer. Serves a lot of people....it is 3 gallons of ice cream after all.

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Mile High Ice Cream Cake - 3 gallons of ice cream, hot fudge, caramel, Oreos, Reeces, Snickers...oh my!

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