Pum Pum Cake (Pumpkin Yum Yum Cake) Recipe

Pum Pum Cake (Pumpkin Yum Yum Cake) Recipe

Pum Pum Cake (Pumpkin Yum Yum Cake) Recipe

In August, my and my family had a big get-together… just us. We spent the weekend as a family playing games, swimming, eating, playing games, eating, eating… so food was part of the event for sure. :) It was very fun, and I decided to make a family favorite- Yum Yum Cake- but with a twist. Well, we called it many things. Pumpkin Yum Yum Cake, Pum Pum Cake, Pum Yum Cake, Yum Pum Cake, and the like. Our two favorites were Pum Pum Cake and Pum Yum Cake.

So it’s a cake of many names. And many yums. Seriously, everyone thought it was very good, and even more goopy than yum yum cake. Gotta love it! Pumpkin and caramel go so well together, and, well… I’m not sure why I didn’t think to do this earlier. It was certainly a hit- I recommend it, as usual!

Pum Pum Cake Recipe (Adapted from The Devil’s Food Cookbook):

1 box yellow cake mix

1 (14 oz.) can pumpkin puree

1 (14 oz.) can sweetened condensed milk

1 (17 oz.) jar Mrs. Richardson’s Butterscotch Caramel Sauce

1 (8 oz.) container Cool Whip

1 (8 oz.) bag of Heath candy bits

Directions:

1. Prepare the yellow cake as directed on the box, with the addition of mixing in the pumpkin puree (bake in a 13×9 inch pan, not two round pans). It will take a bit longer to bake with the pumpkin. After it has finished baking and cooled for a little while, use the end of a wooden spoon to poke many holes all over the cake (don’t be shy. No one will ever see the holes but you!) and pour the caramel sauce and sweetened condensed milk over the cake.

2. When you’re sure that the cake is COMPLETELY cooled, frost it with the Cool Whip. Sprinkle as much or as little of the Heath bits on top of the cake as you wish.

3. Enjoy!

Peach Cobbler Recipe

Peach Cobbler Recipe

Peach Cobbler Recipe

Peach Cobbler Recipe

Peach Cobbler Recipe

Nothing like some good peach cobber for summertime!

This recipe is super easy and perfectly delicious! It’s buttery and soft, and the peach flavor… well, you can’t go wrong with this recipe! It’s especially tasty when using home grown peaches. Even the top forms a sort of crustiness that is super delicious!

You’ll probably read the directions and think, “Hey! Katy’s picture had peaches on the bottom  but the recipe says to put the peaches on top! That little liar…” I promise I followed the directions the same as I gave them to you! :) It’s just that the peaches sink to the bottom while it bakes. That being said, enjoy!

Peach Cobbler Recipe:

         1/2 cup butter

3/4 cup flour

1 (15 oz.) can peaches, drained

2 tsp. baking powder

1/8 tsp. salt

3/4 cup milk

1 cup white sugar

Directions:

1. Preheat the oven to 350 degrees and set out an 8×8 pan, ungreased.

2. Put butter in the 8×8 pan. and put in the oven until melted. In a separate bowl, mix in sugar, flour, baking powder, salt and milk.

3. Pour the mixture over the melted butter and do not stir! pour the can of drained peaches over the top.

4. Bake for 55-60 minutes.

5. Enjoy the tastes of summer!

Magic Cake (Custard Cake) Recipe

Magic Cake (Custard Cake) Recipe

Magic Cake (Custard Cake) Recipe

Magic Cake (Custard Cake) Recipe

Magic Cake (Custard Cake) Recipe

Before I say anything else, I must apologize for the pictures. It’s a little tricky to see the layers, but believe me… they’re there. They are also kind of blurry and the lighting is weird so… I guess you just have to make it yourself to see what it really looks like! I don’t think that this one deserves its name. I mean sure, it tastes like magic, but it was supposed to be “woo, look! The batter divided into three layers! How fascinating!” No. We all know that things that are less dense float and things that are more dense sink. Mind blown (not). It’s just funny. Anyway, this recipe should be called Custard Cake, in my opinion. BUT, I kept it with the name “Magic Cake” because that is the name by which it is most commonly known…

Anyway, this is a really good dessert! It is a very smooth consistency and quite creamy. And, as I mentioned, it becomes layered when it settles during the time that it bakes. The top is basically a meringue, the center is more of the custard part, and the bottom is the crust. It is more like a pudding and less like a cake, so don’t let the name deceive you. :)

Well, I realized just a few moments ago that I haven’t posted anything since summer break. I have had quite a few other things occupying my time, to be sure: a wedding, school, extracurricular activities, etc. (by the way, I did not get the home room I was hoping for, if you read the last post, although I still really like the one I am in, which I did not expect). To get to the point, sorry for the long delay between posts. In fact, today I was doing my homework, and I finally just threw my hands up and said “I’m doing this later.” That’s me with math. I get it, but whenever I come across one problem that I can’t solve, I obsess over it for a couple of hours until I either solve it or rip my hair out in the process. Overall though, it is going well. It’s do-able. Mostly,  it’s just weird to see the freshman. Aside from school, I have also been practicing for a musical that just showed and will be showing again this weekend. It is really fun, even though I am really bad at dancing. You may laugh at me and say that it’s not true, but it is, trust me. Proof: At one point, I faced planted on stage. To be honest, I was surprised that I wasn’t even embarrassed I just started to laugh (luckily, I don’t think anyone even noticed since I was in the background at the time).

I don’t know if I have ever really mentioned it on my blog, but I really like to write stories. I am especially enthusiastic about it right now because I had a major brainstorm over the summer (I am pretty sure that I am incapable of being creative during the school year when my brain is stuffed with math and chemistry). Anyway, I won’t give the details because, well… You can say I’m a dreamer, but I really want to get a couple of books published someday. I have a lot of ideas floating around in my head, and all that it would take to assemble them into a book would be some free time (as in after college). You see, in the summer, the first month of summer is spent reveling in the triumph of not having to write and essay or anything else. The second month is spent doing summery things like vacation, family reunions, etc., that take up lots of time. The last two weeks are the time where I write like crazy and then school hits and I stop writing things that aren’t essays and notes. Then summer comes again and the cycle continues. :) At any rate, I wrote a several hundred page book a few years ago, but the trouble is that by the time I get to the end, my writing has improved (which is good), but then I have to redo the beginning because it stinks. And when I redo the beginning, then the beginning and the end are good, but the middle stinks. So, I have just learned to rewrite the whole thing. But then after I rewrite the whole thing, my writing has improved, and I am back where I started. To get to the point, I have been working on the same story for about three years. I really want to finish it, but I keep coming up with new things to add to it. Also… I never realized how much I did it, but I really base a lot of my characters and setting off of real life people and places. One funny thing that happened to me this summer was when I went hiking at Isle Royale for a week with my sister and dad. There was a hiker there that we saw a couple of times and he is now a character in one of my books because he looked very much like the perfect person to “play the role.” It’s like casting people in a movie, except the actors don’t know that they’re in the movie.  Maybe I’m just flat-out weird, but I must say… isn’t it strange to think that we can impact some people just by existing?

Magic Cake (Custard Bars) Recipe (by Jo Cooks):

4 eggs, separated (yolks from whites)

1 tsp vanilla extract

3/4 cup sugar

1 stick (½ cup) butter, melted

¾ cup of all-purpose flour

2 cups milk (1% or better. No skim.)

powdered sugar for dusting cake

Directions:

1. Preheat oven to 325 degrees. Grease a 8 inch x 8 inch baking dish.

2. Separate eggs and add the egg whites to a mixer; mix until egg whites are stiff. Place egg whites in a bowl and set aside.

3. Beat the egg yolks with the sugar until light. Add butter and vanilla extract and continue beating for another minute or two after which you can add the flour and mix it in until fully incorporated.

4. Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in.

5. Pour batter into baking dish and bake for 40-70 minutes or until the top is lightly golden. Note: the baking time could vary greatly depending on the oven, so take a peek at around 40 minutes and see how it looks.
6. Sprinkle some powdered sugar after cake has cooled.
7. Enjoy!

Lemon Chiffon Cake Recipe

Lemon Chiffon Cake Recipe

Lemon Chiffon Cake Recipe

Lemon Chiffon Cake Recipe

Lemon Chiffon Cake Recipe

At last I post a recipe. On summer break, too!!! (I am 25% of the way done with high school!) I would have posted something over spring break, but I had just about had enough writing for my taste. And that is saying something, since I love to write. The Thursday before spring break started, I was already pretty revved up. I was doing everything that I usually do when I get home from school and then I saw my brother outside, flying a make-shift kite. I decided to do homework later. If you know me, you’ll have a laugh when you picture the scene that I am about to describe. I went outside in my pajama pants  and baggy grey t-shirt to play basketball and fly a kite made out of computer paper. Not to mention that I am horrible at basketball and probably couldn’t make a basket if my life depended on it. Alright, that’s a lie, but don’t ever get it in your head that I actually get the ball in the basket when I say that I played basketball. It’s more like steal the ball and keep it. Don’t let anyone else steal it. Dribble. Miss the hoop. Get the ball before the other person does. That’s how I play basketball. But I needed it at any rate. It was a beautiful day, and I could not let one more go to waste as I sit cooped up inside, doing homework. I love high school, but I despise homework. Story of every teen’s life.

So, my review of freshman year. Loved it. I really did. As I mentioned, I did not like the homework, but the things is… when I look back at the past year, I think about my friends and my teachers a whole lot more than the homework (although, when I came across some to-do lists from throughout the year, I cringe, thinking “Yeah, I remember that…”). I had some good laughs and embarrassing moments, like getting a pencil stuck in my hair in math class. I couldn’t get it out so I had to ask someone to get it out for me. At that point, math class had stopped, watching me struggle to get this pencil out of my hair.  I’m a graceful person like that. :) Other times, people have found that I am fun to tease. One of my teachers especially found it hilarious when he asked me if I was ready for a quiz that he had never mentioned. He would say that he was joking after I freaked out and panicked. But enough about school, I want to talk about SUMMER!!!!!!!!!!!!!!!! I am trying to get back into the groove of blogging and baking, but there are so many things that I want to do, now that I have the time. I just can’t get over it.

Here is my review of this recipe: Summer on a plate. I imagine that you probably have had angel food cake. If so, you know what the texture of this cake is like. Very light and fluffy. In addition to its light texture, it is the perfect balance between sweet and tangy. The frosting adds a nice buttery touch as well. The fresh lemon has a nice strong flavor and is, as lemon tends to be, very… well, let us just say that I think lemon starts fireworks in the mouth when it is fresh. If it’s from a bottle, then it tends to have a weird aftertaste, so I don’t recommend bottled lemon juice for this recipe. Lemon is the main event, don’t spoil it! Putting bottled lemon juice in this cake is equivalent to putting brown wax into your cookies rather than chocolate chips. Technically, it works. But it certainly does not taste the same.

Lemon Chiffon Cake Recipe (adapted from Taste of Home):

For the Cake:

7 eggs, separated

2 cups all-purpose flour

1-1/2 cups sugar

3 teaspoons baking powder

1 teaspoon salt

3/4 cup water

1/2 cup canola oil

4 teaspoons grated lemon peel

2 teaspoons vanilla extract

1/2 teaspoon cream of tartar

For the Frosting:

1/3 cup butter, softened

3 cups confectioners’ sugar

1/4 cup lemon juice

4-1/2 teaspoons grated lemon peel

Dash salt

Directions:

1. Preheat the oven to 325° and set out an ungreased 10 inch tube pan.

2. In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, lemon peel and vanilla; add to dry ingredients and beat until well blended. Add cream of tartar to egg whites; beat on medium speed until stiff peaks form. Gently fold the egg whites into the batter.

3. Carefully spoon the batter into the tube pan and cut through batter with a knife to remove air pockets. Make sure that the batter is evenly distributed and smooth on the surface, otherwise you will have a deformed cake on your hands, and it will be more difficult to frost nicely.

4. Bake 50-55 minutes or until cake springs back when lightly touched. Run a knife around the edges and center of the tube pan before immediately inverting the pan to cool completely on a serving plate/platter/whatever.

4. In a small bowl, combine frosting ingredients; beat until smooth. Spread over top of cake, allowing frosting to drip down the sides.

5. ¿Que pasa, calabaza? Nada, nada, limonada!

Yum Yum Cake Recipe

Yum Yum Cake Recipe

Yum Yum Cake Recipe

Yum Yum Cake Recipe

Yum Yum Cake Recipe

Yum Yum Cake Recipe

Yum Yum Cake Recipe

First off is the explanation of the vague name… my Mom re-named this cake many years ago when she had her arms full with toddlers. I remember looking through a cookbook and I saw the recipe. “Hey!” I thought. “This recipe looks the same as Yum Yum Cake.” Come to find out, I had discovered the cake’s original title. My eyes just about fell out of my head when I realized what it was really  called. WHAT???  I still much prefer to call it Yum Yum Cake and I’m sure that I always will. :)

Anyway… let me just say that this is not an unusual birthday cake request in my household. :) As soon as you look at the ingredients, you’ll know why too. Maybe it’s because this cake is decadent, gooey, crunchy, fluffy, and it hits you hard (all at the same time!).  Oh, and did I mention that it’s probably the easiest thing that you’ll ever make (yes, I’m ordering you to make it!)? There’s not a single thing that you have to measure because it’s all prepackaged. :)

I entered this recipe in the county fair this year. I’ve never done anything in the fair, really… so this year is a first. I wasn’t completely sure what to do, so I just kind of had to go with the flow. But I was feeling pretty confident that this cake would do well. I was happy when I found out that it got second place. :) My mom and I stayed for the auction and I had to laugh at her very uneconomical decision to buy the cake back. Apparently she wanted to hoard the glorious-ness of the cake for our family and she didn’t have the patience to wait for me to make a new one when we got home. :) You have to believe me when I say that I gave her a good tease about that!

Yum Yum Cake Recipe( from the Devil’s Food Cookbook):

1 box German Chocolate cake mix

1 (14 oz.) can sweetened condensed milk

1 (17 oz.) jar Mrs. Richardson’s Butterscotch Caramel Sauce

1 (8 oz.) container Cool Whip

1 (8 oz.) bag of Heath candy bits

Directions:

1. Prepare the German chocolate cake as directed on the box (bake in a 13×9 inch pan, not two round pans). After it has finished baking and cooled for a little while, use the end of a wooden spoon to poke many holes all over the cake (don’t be shy. No one will ever see the holes but you!) and pour the caramel sauce and sweetened condensed milk over the cake.

2. When you’re sure that the cake is COMPLETELY cooled, frost it with the Cool Whip. Sprinkle as much or as little of the Heath bits on top of the cake as you wish.

3. “We have a volunteer to serve the cake. Let  the yums begin… and may the calories be ever in your favor.”

– Katy’s adapted quote from The Hunger Games

Strawberry Shortcake Recipe

Strawberry Shortcake Recipe

Strawberry Shortcake Recipe

Strawberry Shortcake Recipe

Strawberry Shortcake Recipe

Strawberry Shortcake Recipe

Strawberry Shortcake Recipe

Strawberry Shortcake Recipe

Strawberry Shortcake Recipe

Strawberry Shortcake Recipe

Strawberry Shortcake Recipe

Ah! It feels so good to be back on the blog after being on vacation for two weeks. Before I left I was baking like crazy so that I would have some recipes to post as soon as I got back; however, typing two blog posts at once seemed a lot harder to write when I wrote them consecutively. Oh well. So here I am, sitting in front of the computer typing about typing. I guess I’ll stop boring you with such dull matters now. :)

It used to be that I despised almonds on top of my strawberry shortcake, but this time was different. I find it oddly amusing to observe how my tastes in food change over time… it seems like everything I love now I couldn’t stand then. Anyway, the almonds- they added such a nice crunch to the soft, moist  shortcake! It was a lovely contrast and only got better when I added some fresh strawberries for zing, ice cream to repel the heat of summer, and cream because it was simply too healthy (note the sarcasm:)… oh, and maybe some whipped cream would be nice, too. My mom makes this recipe (from my aunt), at the very least, once every summer when the strawberries come into season, and it is always a much anticipated treat!

Strawberry Shortcake Recipe:

For the Cake:

3/4 cup white sugar

2 1/3 cup Bisquick

1 egg

1/2 cup milk

2 tbsp. butter

1 tsp. vanilla

For the Crumble Topping:

1 tbsp. butter

1/4 cup brown sugar

1/4 cup almonds

For the Garnish:

strawberries

whipped cream

half and half cream

vanilla ice cream

Directions:

1. Preheat the oven to 350 degrees and set out a greased 8×8 inch pan.

2. For the cake: In a medium bowl, mix all the ingredients together by hand. Pour the batter into the prepared 8×8 pan. Bake for 15 minutes before adding the  topping (directions below).

3. For the crumble topping: In a small bowl, mix the almonds and the brown sugar together. Cut the butter into the bowl and mix the mixture with your hands until the butter is thoroughly crumbled into the topping. Sprinkle the topping on (after the cake has been baking for 15 minutes) and bake the cake for an additional 15 minutes or until an inserted knife comes out clean.

4. Serve each piece of cake with the suggested garnishes. This dessert will totally get you into the summer mood! Enjoy!!!

Sprite Cake Recipe

Sprite Cake Recipe

Sprite Cake Recipe

Sprite Cake Recipe

Sprite Cake Recipe

Sprite Cake Recipe

Sprite Cake Recipe

Sprite cake has got to be one of the easiest recipes to make on the planet. This cake is a perfect summer treat! It’s light, fluffy, has a sweet zing from the fruit, and it is well loved by all. It’s perfect when you don’t want to fuss over a dessert for guests, because you can just whip this one off in no time and it has high marks in presentation as well as taste. :)

Sprite Cake Recipe (by katydidbakeit):

1 (18.25 oz.) box Pillsbury white cake mix

1(12 oz.) pop can sprite

1 (12 oz.) container cool whip

fruit for garnish (optional)

Directions:

1. For the cake: Follow the directions on the back of the cake mix box, except substitute the sprite for the water. Allow the cake to cool completely before spreading the cool whip over the top. Garnish the cake with fruit (in the picture there are just strawberries and blueberries, although I’m sure it would be good with just about anything… peaches, kiwis, or toasted shredded coconut). Refrigerate until served.

2. Enjoy!

Mississippi Mud Cake Recipe

Mississippi Mud Cake Recipe

Mississippi Mud Cake Recipe

Mississippi Mud Cake Recipe

Mississippi Mud Cake Recipe

Mississippi Mud Cake Recipe

Mississippi Mud Cake Recipe

This recipe is my dad’s classic birthday request- he loves it and so does everyone else! It is very easy to whip up and what I love about making it is that you don’t have to wait for the cake to cool before adding the frosting. It always seems like I have to wait forever before frosting each cake and so this one was a nice breather. :) Some nice, consolidated baking. Anyway, the cake is absolutely to die for. It is soft and gooey and… hits you like a brick. It is a very dense cake, but it is totally worth every bite!

And what is it with me and coconut? Ever since I finished my recent coconut obsession, the stuff seems to be gravitating into the recipes that I’ve been making. Oh well… such a pity (not). While I am reminded of coconut, I will suggest you to use Angel Flake Coconut for all or at least most recipes calling for coconut. Never ever use Kroger brand! It is too dry and not very flavorful. I often laugh at how Kroger claims “Kroger quality guaranteed!” because they never specify what quality they guarantee… high quality or low quality? :)

Mississippi Mud Cake Recipe:

For the Cake:

1 cup (2 sticks) butter, melted

2 cups sugar

1 1/2 cups flour

4 eggs

1/3 cup cocoa

1 cup coconut

1/2 cup pecans

For the Filling:

1 (7 oz.) jar marshmallow creme

For the Frosting:

6 tbsp. butter

1 square (1 oz.) unsweetened chocolate

1/4 cup milk

3 cups powdered sugar

1 tsp. vanilla

Directions:

1. Preheat the oven to 350 degrees and grease a 13×9 inch pan.

2. For the Cake: In a large bowl, hand stir the butter, sugar, and flour together. Add the eggs and mix until you are sure that they are well incorporated. Add the chocolate, coconut, and pecans and mix thoroughly. Pour the cake batter (it will be thick) into the prepared 13×9 inch pan. and bake it for 40 minutes or until an inserted knife comes out clean.

3. For the Filling: Immediately spread the marshmallow creme over the hot cake. I found that it is best to spoon it on in globs, wait for it to melt a bit, and then spread it… otherwise the creme starts ripping up the cake. Set the cake aside to let it cool a little while you make the frosting.

4. For the Frosting: In a medium sauce pan, heat the butter, chocolate, and milk over medium heat until the chocolate and butter have both melted. Add the powdered sugar and then the vanilla (the frosting should be running at first but sets up to be fudgy). Immediately and carefully spread the runny frosting over the marshmallow creme and allow it to cool to room temperature.

5. Serve the cake with ice cream if you really want, but it’s a pretty stand-alone cake in my opinion. Enjoy!

Coconut Custard Cake Recipe

Coconut Custard Cake Recipe

Coconut Custard Cake Recipe

Coconut Custard Cake Recipe

Coconut Custard Cake Recipe

Hm… what should I say about this recipe (from the Gooey Desserts cookbook)? Maybe it’s just one of my new favorite cake recipes ever!!! It is SUPER moist  because of the custard filling and it is also SUPER soft and  gooey, a total comfort food.  I would only recommend making this cake, however, if you have an accurate thermometer and some time on your hands. If you don’t have an accurate thermometer, GO GET ONE NOW. It is that good! The frosting is very fluffy and is hugely complemented by the toasted coconut, an absolute must! The cake is very soft and the custard filling makes it wonderfully gooey. Not to mention that coconut is just a great flavor in my opinion.  It used to be that I couldn’t stand coconut. Even just a month ago, I only liked coconut. I think when that really changed for me was when I went on a trip to Saint Lucia. I had fresh coconut there and I think that made me go coconut crazy. I find it hilarious to go to my recipe index page because then I can see all of my latest ingredient obsessions… strawberries, cream cheese… now coconut. :)

I finished making this cake at ten o’clock one night and my brother clambered out of bed to see it. What was his name for it?  Popcorn-Salad Cake! I loved that. Well then, I guess I’ll get on to the Popcorn-Salad Cake Recipe… I’m sure you’re dying to know what the ingredients are!

Coconut Custard Cake Recipe:

For the Cake:

2 2/3 cups flour

1 3/4 cups white sugar

1 1/2 tsp. baking powder

1/2 tsp. salt

1 cup (2 sticks) butter, softened

4 egg yolks (save the egg whites)

1 1/2 tsp. vanilla

1 cup coconut milk (see the note at the end of the post)

1/2 cup shredded coconut

4 egg whites

For the Coconut Drizzle:

1 cup coconut milk

1 tsp. white

For the Coconut Custard Filling:

1 1/4 cups milk

1 1/4 cups coconut milk

5 eggs yolks (save 3 egg whites for the fluffy frosting)

1/2 cup sugar

3 tbsp. cornstarch

1 tsp. vanilla

1 1/3 cups shredded coconut

For the Fluffy Frosting:

1/2 cup water

1 cup light corn syrup

1 1/2 cups white sugar

3 eggs whites

Directions:

1. For the Cake: Preheat the oven to 350 degrees. Grease 2 round 9 inch cake pans. Line the bottoms of the pans with waxpaper and grease again (waxpaper is very essential. Greasing alone does not work, trust me!!!!) At the end of the post, I can show you what happens to a cake when you don’t use waxpaper. I think you’ll get a kick out of it.

2. Using an electric mixer, cream the butter and sugar until smooth. Add the yolks one at a time and beat until well incorporated. Add vanilla and altetnately add thecoconut milk and the flour. Foild in coconut.  Using an electirc mixer, beat the egg whites until stiff… then gently fold them into the batter.

3. Pour the batter into the preparexd cake pans. Bake for about 25 minutes or until an inserted knife comes out clean. Wait for the cakes to coll for a few minutes before running a knife around the edges of the pans and flipping the cakes onto  wire racks to cool them completely. When cooled, cut each cake horizontally.

4. For the Custard: In a medium saucepan, heat the two milks. In a seperate bowl, beat the yolks, cornstarch, and sugar together until smooth. Whisk half of the hot milk intu the yolks, then pour  the mixture back into the remaining milk in the pot and slowly bring the yolk/milk mixture to a boil. Boil, whisking constantly, for one minute. The custard will thicken quickly. Immediately remove the custard from the heat and add the  coconut and the vanilla. Pour the custard into a bowl and place it in the freezer to cool for 30 minutes, stirring every ten minutes.

5. For the Coconut Drizzle: Mix the milk and the sugar. Using a brush, brush it onto the  layers before putting the fully cooled custard filling on.

6. For the Fluffy Frosting: Here’s where a thermometer comes in handy… bring the water, corn syrup, and sugar to a boil over medium-high heat. Cook until until the mixture is clear (230- 234 degrees). Remove the mixture from the heat. Meanwhile, beat the egg whites until stiff.

Stiff Egg Whites

Stiff Egg Whites

With the whisk attatchment on an electric mixer, beat the egg whites again as you add the hot mixture. Continue beating the mixture for 5 minutes.

7. Follow the directions on your bag of shredded coconut on how to toast the coconut. Toast as much coconut as desired, enough to top the cake’s frosting (better to toast more than not enough).

8. To assemble: Spread the custard over each cake layer and  frost with the fluffy frosting. Sprinkle the toasted coconut generously over the cake.

9. My brother is the king of the song that I have linked here. He sometimes goes around the house, belting out the refrain in an absolutely perfect voice and making it exeptionally dramatic: http://youtu.be/VLz5fSWq_jY

The Refrain’s Lyrics:

Someone left the cake out in the rain!

And I don’t think I can take it…

’cause it took so long to bake it!

And I’ll never have that recipe AGAIN!

Note:

1. If you don’t have any coconut milk on hand, it takes literally 30 seconds to make! All you have to do is blend 1 cup of milk and 1/2 cup coconut together in a blender for 30 seconds. Next, strain it, and you now have one cup of coconut milk!!! Simple as that. :)

2. This is what a cake looks like if you forget to put waxpaper on the bottom of the pan. That’s right. Yep. Lesson learned? Good!

Oops! Forgot the waxpaper for the chocolate cake!!!

Oops! Forgot the waxpaper for the chocolate cake!!!

Blueberry-Orange Cupcakes Recipe

Blueberry-Orange Cupcakes Recipe

Blueberry-Orange Cupcakes Recipe

Blueberry-Orange Cupcakes Recipe

Blueberry-Orange Cupcakes Recipe

Blueberry-Orange Cupcakes Recipe

Blueberry-Orange Cupcakes Recipe

Well, this is officially my first ever recipe that is MINE. MINE MINE MINE. :) Do you think I’m excited? I used a base recipe but made many changes on the first go, including the portions of the sugar, eggs, filling, frosting, and many other ingredients in the cupcakes. I also changed the flavor and texture of the frosting and the flavor of the cupcakes. Of course, I was debating about  my Lenten resolution to not eat sweets… but how would I know if I had put in too much or too little flavoring if I couldn’t even taste it? That would make things difficult. Well, I figured that God would understand… and I don’t think that he will condemn me to fry for eternity in my afterlife just because I had a snitch of cupcake batter. :)

Anyway, I thought that these little treats were very good. The cupcakes were bursting with orange  flavor and the filling was a nice contrasting surprise. The frosting was great too- it was soft and a great final fruity touch to the cupcakes. Not everyone thinks of orange and blueberry as a must-try first fruit combination but I thought that the two flavors tasted VERY good together! I would really appreciate it if you would maybe give it a try and please please give me some feedback on the first dessert that I have ever invented. :)

Blueberry-Orange Cupcakes Recipe:

For Cupcakes:

2 cups plus 2 tbsp. sugar

1 cup (2 sticks) butter

1 (8 oz.) package cream cheese

4 eggs plus 2 egg yolks

2 tsp. vanilla

2 tbsp. orange extract

3 cups flour

3 tsp. baking powder

1 1/4 tsp. salt

For Filling:

2 cups fresh blueberries (or 1 cup frozen, drained+thawed)

1 cup sugar

1 tsp. cinnamon

2 tsp. orange extract

1/4 cup cornstarch

1/4 tsp. salt

For Frosting:

1/2 cup shortening

1/2 cup (1 stick) butter

1 lb (4 cups) powdered sugar

2 1/2 tsp. orange extract

1/2 tsp. vanilla

2 Tbsp. milk

Directions:

1. Preheat the oven to 350 degrees and line a muffin tin with paper cups OR grease the muffin tins generously.

2. In an electric mixer,  cream the butter, sugar, eggs + egg yolks, cream cheese, vanilla, and orange extract until smooth. Add the other ingredients and mix until well incorporated. Fill each muffin cup 3/4 of the way full and bake for 16-19 minutes or until an inserted toothpick or knife comes out clean. (Yes, the filling doesn’t go in yet. I know it’s surprising, but you’ll see how it comes together later.) Allow to cool to room temperature.

3. In a small pan, mix all of the filling ingredients together and cook over medium heat until a thick consistency (about the consistency of canned pie filling). Allow it to cool in the refrigerator until it is thoroughly chilled. It is very important that the filling is not warm. Do the next step while the filling cools.

4. With an electric mixer, cream the shortening and butter. Add the sugar, orange extract, vanilla, and milk; beat until smooth.  Put the frosting into a piping bag with a large star tip or set the frosting aside.

5. Using a sharp knife, carefully cut cylinders out of the centers of the cooled cupcakes; save them… do not eat them. :) Spoon the filling into each empty cupcake center and “re-cap” it with the cupcake centers. Frost the cupcakes.

6. Enjoy, and be sure to let me know what you think!

Strawberry Cake Recipe

Strawberry Cake Recipe

Strawberry Cake Recipe

This recipe is a classic! It’s a household favorite, not to mention that I made it into a barbie cake this time. It was quite a debacle making it just right, but I’ll get to that in a moment. This cake recipe makes a nice moist, fluffy cake that has an equally scrumptious frosting! It was perfect for the barbie cake too, because the cake’s inside is pink, although you obviously can’t tell in the picture.

Me? Oh… me… I decided to take 4 1/2 hours decorating this cake, and that was with four hands. My sister came over the day before her birthday, spent the night, and the next morning started making the cake with me. I baked it and layered it, and once that was done the decorating shenanigans began. First we had to move the cake onto a cake stand with several spatulas and any available hands. We inserted a barbie, but she was too tall. So we got a second, shorter one. She didn’t fit either, and she was the shortest barbie doll we had! So we cut a hole in a cardboard box (wrapped with wrapping paper and stuffed with plastic bags) and put a layer of tin foil on the top. With many more spatulas and hands, we moved the cake from the cake stand to the prepared cake-platform. We inserted the shorter barbie in again, Ariel, but she started sinking into the cake and through the hole in the box. We had hoped that the bags inside the box would stop her from sinking too much, but they didn’t. We had to position her hands so that she was literally holding herself up. From there, my sister and I decorated for 4 1/2 hours. When we were done, we were very proud of ourselves and determined that it had been a “Cake Boss”  adventure. The cake, we joked, went on the path to the sun and back. Oh, and remember- you’re never too old for a barbie doll or a barbie cake!

Strawberry Cake Recipe:

For Cake:

1 box white cake mix

1 small (3 oz.) package strawberry jello

1/2 cup oil

1/2 cup cold water

3 eggs

1 (24 oz.) package  frozen strawberries, thawed and not drained

For Frosting:

1 lb. (4 cups) powdered sugar

1/2 cup (1 stick) butter

strawberry juice

Directions:

1. Preheat the oven the to 350 degrees and grease one 13×9 inch pan or two 8 inch round baking pans.

2. Drain the strawberries and save the juice. Mix the drained strawberries, cake mix, strawberry jello,  water, and oil together in a large bowl with an electric mixer until smooth. Add egg one at a time, beating for one minute after each egg is added.

3. Pour the cake batter into the prepared pan(s) and bake for about 27-33 minutes or until inserted knife comes out clean. The top might be dark brown rather than the expected color of pink. Be sure that the cake is cool before you frost it.

4. Mix the powdered sugar, butter, and strawberry juice together on medium speed until smooth and frost the cake. This frosting is pink and not to be used as a decorating frosting. The frosting pictured above is a butter cream frosting recipe that I used.

5. Serve it and love it!

Note:

If you would like the recipe for the butter cream decorating frosting that I used, it will be on a separate post. I highly recommend it. I have been trying for a very long time to get my hands on the perfect butter cream recipe and this one is it.

Angel Food Cake Recipe

Angel Food Cake Recipe

Angel Food Cake Recipe

This is a great cake to know how to make. One, because it’s not as hard as someone might think. Two, because a homemade angel food cake puts a store-bought angel food cake to shame. This angle food cake recipe (by Betty Crocker) makes a cake that is SOOO soft and light! The almond extract adds a wonderfully gentle (and yet still present) flavor. So please treat yourself to this “angel food!”

Angel Food Cake Recipe:

1 cup all-purpose flour

1 1/2 cups powdered sugar

12 egg whites

1 1/2 tsp. cream of tartar

1 cup granulated sugar

1/4 tsp. salt

1 1/2 tsp. vanilla

1/2 tsp. almond extract

Frosting:

powdered sugar

lemon juice

Directions:

1. Preheat the oven to 375 degrees and set out a ungreased tube pan.

2. Mix flour and powdered sugar in a bowl and set aside. Beat egg whites and cream of tartar on high speed until slightly foamy. Start adding in sugar, about two tablespoons at a time. Add vanilla, salt and almond extract with the last addition of sugar. Continue beating on high speed until stiff and glossy. Do not under-beat, otherwise the cake will turn out to be dense rather than fluffy.

3. Sprinkle in flour mixture 1/4 cup at a time; gently fold in until there are no pockets of flour. Push the batter into the ungreased tube pan. Gently cut through the batter with a knife to be sure that there are no air pockets.

4. Bake until cracks feel dry and top springs back when touched lightly, 30-35 minutes. It should look about like this:

5. Invert the pan on funnel; let hang until cake has cooled completely. This helps the cake to stay fluffy. I don’t suggest removing the cake from the pan until it’s completely cool or it might de-fluff a little bit. I know what you’re thinking: touchy, touchy!

6. To remove from the pan, cut around edges (be sure to cut around the funnel, too). Flip over. If it doesn’t come out, try tapping the pan or cutting around the edges and funnel again.

7. Frost and eat… and eat… and eat… and eat…

Note: 

 One, fresh lemon juice is best to use in the frosting. Two, this recipe also makes a great layered cake. Three, I’m sorry that I didn’t get pictures of the steps… I didn’t remember until after I had finished baking the cake.

Sugar Plum Pudding Recipe

Sugar Plum Pudding Recipe

Sugar Plum Pudding Recipe

I just have to tell you that you have to make this recipe! Sugar Plum Pudding is one of my favorite seasonal treats. It is so cozy, warm, gooey and full of spices. (In case you couldn’t tell, I love spices!!! Whenever I invent my own cookies recipes, I end up putting at least cinnamon in.) Don’t let the prunes scare you off… my ten-year-old brother loves this Sugar Plum Pudding recipe. Besides, I find that sometimes the tastiest desserts don’t tend to be the most attractive looking. I promise that this easy recipe will not disappoint!

Sugar Plum Pudding Recipe:

For the Cake:

2 cups flour

1 1/2 cups sugar

1 cup buttermilk

3 eggs

3/4 cup oil

2 1/2 tsp.baking powder

1 1/4 tsp. baking soda

1/2 tsp. salt

1 tsp. allspice

1 tsp. nutmeg

1 tsp. cinnamon

1 cup ground prunes

For the Glaze:

1 cup granulated sugar

1/2 cup buttermilk

1/2 cup butter (1 stick)

1 tsp. vanilla

1 Tbsp. corn syrup

Directions:

1. Preheat the oven to 325 degrees. Mix all of the batter ingredients together. Pour batter into a greased 13×9 inch pan for 40-45 minutes or until knife comes out clean.

2. Now the fun part- cake demolition! You can use wooden spoon handle for this part, or you can also use a fork. Poke the cake thoroughly so that the glaze will soak into it. But remember… no need to completely demolish the poor thing! It should look somewhat like this in it’s mangled state (okay, you can call me a hypocrite):

4. Bring glaze ingredients just to a boil. Pour hot glaze over the cake.

5. Serve it warm with whipped cream. (Homemade whipped cream is especially good.)

“Perfectly Chocolate” Chocolate Cake Recipe

Perfectly Chocolate Chocolate Cake Recipe

Perfectly Chocolate Chocolate Cake Recipe

Perfectly Chocolate Chocolate Cake Recipe

Perfectly Chocolate Chocolate Cake Recipe

Perfectly Chocolate Chocolate Cake Recipe

Perfectly Chocolate Chocolate Cake Recipe

This cake is very exceptional!  The recipe (by Hershey) makes a very soft, savory, and moist cake that will be a great addition to your cookbook. It is, hands down, the best chocolate cake I have ever tasted. (However, I used my own frosting recipe, not Hershey’s.) Enjoy!

Hershey’s “Perfectly Chocolate” Chocolate Cake Recipe:

2 cups of sugar

1 3/4 cups flour

3/4 cup Hershey’s cocoa

1 1/2 tsp baking powder

1 1/2 tsp. baking soda

1 tsp. salt

2 eggs

1/2 cup oil

1 cup milk

2 tsp. vanilla

1 cup of boiling water

Frosting:

6 Tbsp. butter

3 cups powdered sugar

1 square (1 oz.) unsweetened chocolate

1/4 cup milk

1 tsp. vanilla

Directions:

1. Heat oven to 350 degrees. Grease 13×9 inch pan (or two round 9 inch pans for a layered cake)

2. Combine dry ingredients in large bowl.

3. Add eggs, milk, oil, and vanilla. Beat for two minutes on medium speed.

4.Stir in boiling water. (The batter will be extremely thin. I thought that I had messed up horribly the first time that I made this cake. But don’t worry if it looks like chocolate water rather than chocolate batter… it bakes up very nicely.)

5. Pour into pan. (Or pans)

6. Bake for 30-35 minutes or until knife comes out clean.

7. Cool completely before frosting.

8. Last of all, everyone’s favorite part… eat it!

For Cupcakes:

Line muffin tins with paper and fill 2/3rds full with batter. Bake at 350 degrees for 20-25 minutes. Cool thoroughly before frosting. Makes about 30 cupcakes.