Honey Bun Cake

Honey Bun Cake

This rich cake is a cross between a cinnamon roll and a honey bun.

Difficulty: Moderately Easy

Instructions

Things You'll Need: 

• Cake 
• 1 pkg Plain Yellow Cake Mix

• 1 c Sour Cream
• 3/4 c Vegetable Oil
• 4 lg eggs
• FILLING
• 1/3 c Honey
• 1/2 c light Brown Sugar
• 1/2 c chopped pecans (chop finely)
• SUGAR GLAZE
• 2 c Confectioners' sugar, sifted
• 1/3 c Milk
• 1 tsp Pure Vanilla Extract
• also cooking spray for pan

1. Preheat oven to 350 degrees. Spray a 13X9 inch pan and set aside.
2. Mix the cake mix, sour cream, oil and eggs in a mixing bowl and blend for 1 minute with an electric mixer. Stop and scrape the sides and beat an additional 2 minutes on medium speed. The batter will be thick. Pour into the pan and smooth it out with a rubber spatula.
3. Add the filling to the top of the batter. Drizzle the honey, sprinkle the brown sugar and pecans. With a butter knife, swirl the ingredients lightly in the batter, do not mix it in.
4. Bake for 38 to 40 minutes or until golden brown. Mix the ingredients for the glaze and spread over the cake while it is hot. Allow cake to cool for 20 minutes before cutting.

no chocolate brownies

Blondie Brownies

By: CAMELLIA JEFFERY 

"This quick and easy no-chocolate brownie recipe takes 15 minutes to prepare and 20 minutes to bake."

Original Recipe Yield 16 squares

Ingredients

• 1/2 cup shortening
• 1 tablespoon milk
• 1 cup packed brown sugar
• 1 egg, beaten
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts

Directions

1.     Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 8x8 inch pan.

2.     Combine shortening and milk in large saucepan. Place over low heat until shortening melts. Remove from heat, add the brown sugar and egg. Stir until well blended.

3.     Combine the flour, baking powder and salt; stir into sugar mixture. Stir in vanilla and nuts. Spread evenly into prepared pan.

4.     Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes or until toothpick inserted in middle comes out clean. Cool and cut into 2x2 inch squares.

Chocolate Ganache recipe

If you love baked goods, I’m sure you’ve already been introduced to the blanket of velvety goodness that is chocolate ganache. Ganache has been used to cover nearly every sort of baked creation you can think of, because it has a luxurious sensuality that leaves people a little out of breath.
Ganache doesn’t harden like traditional frostings. It stay soft and supple, even after a stint in the fridge (which will indeed cause it to firm up, but not become brittle). When warm it pours easily, also unlike frosting, and can be used to create an organic-looking flow of icing that you can’t accomplish with anything else.
The thing that most baking civilians don’t realize is that – shhhhhhh! – a chocolate ganache recipe is probably one of the easiest frostings you can make, nearly as simple as the whipped cream recipe
 It’s painfully simple to make, but as with anything else, there are a few caveats when it comes to actually  using it.
For now, here’s the basic ganache recipe. Scroll down for details on how to use the stuff.
Super Easy Chocolate Ganache RecipeMakes about 2 cups of ganache. , eclairs, and even taken the lowly donut to new heights.  . I’ve screwed up my fair share of cooked icings, and let me tell you – even I can’t mess up ganache., chopped finely (or use chips) . to mix until completely smooth. , you’ve made ganache. And if you’ve never made , I will do those soon. 
12 ounces chocolate.
1/2 pint of heavy whipping cream
2 tablespoons unsalted butter
1/4 teaspoon vanilla
1 tablespoon of flavoring, such as espresso or bourbon (optional)
Pour chopped chocolate (or chocolate chips) into a metal mixing bowl
Stirring constantly, heat whipping cream, butter and vanilla in a small saucepan to just about boiling, but don’t let it actually come to a boil. You should see bubbles forming around the edges of the pot. If you’re using a thermometer, heat it to about 180 degrees.
Immediately pour hot cream mixture over chocolate and use a small wisk
Add flavorings, if you’re using them.

That’s it! I told you ganache was easy, didn’t I? You don’t even have to directly heat the chocolate, so there’s no chance of scorching or seizing it. In fact, if you’re ever made truffles
When frosting a cake – with any type of frosting – you’ll want to create a crumb coat, which will prevent random crumbs from ruining the smooth coating on your cake:
Place cake on a wire rack, which is placed over a piece of parchment to catch any falling ganache.
Brush away any loose crumbs.
With a cake spatula, spread a few tablespoons of ganache over the top and sides of cake, then refrigerate for a few minutes to set the coating. To finish frosting your cake, pour the rest of the ganache in the center of your cake and quickly spread with a spatula. Use sweeping strokes to push the ganache over the sides and create an even layer over the whole thing. Cover any bare spots with extra icing.
Refrigerate any leftover ganache for future use, but seal it well and use it quickly as it will capture bizarre flavors in your refrigerator!

                  To make a glaze or coating: use one part cream to three parts chocolate.  
                 To make a truffle filling: use one part cream to two parts chocolate.
To make a light filling: use one part cream to one part chocolate.
Refrigerated ganache can be whipped for fillings and frostings or formed into truffles.
When warm, it can be poured over whatever you like to make a smooth, shiny glaze.
When chilled it can be spread like regular frosting.
If covering a cake with ganache that is to be refrigerated, make sure the cake is cold before frosting. This will ensure that the ganache

Duncan Hines new Amazing Glaze and Orange cake mix.

Okay we had a nasty winter storm and I am now back to the blog!!!
While I was away, I tried the new Duncan Hines Orange cake with the Chocolate Amazing Glaze. My review is not good. I love Duncan Hines,but with that being said the orange flavor was awful. It tasted like a baby aspirin. As for the Chocolate Amazing Glaze. I liked the ease of just opening the bottle and putting it in the microwave. Once warm it poured well over the cake. And with that being said that taste was awful as well. This is not just my opinion. I had 5 people taste it..and all 5 said about the same thing. So I will not be using the orange cake mix or the chocolate glaze by Duncan Hines again.

Want a moist cake every time?

Want a moist cake every time?
Add a box of instant pudding to your mix or recipe!
Bake at a lower oven temp for longer time.
Simple sugar...equal part hot water/white sugar. Mix until surgar disolves. Let Cool and brush cake.
You can also flavor the simple sugar with just about anything as well.. Liquor is most common. Like Kahlua, Chambord etc... Don't use Liquor when children will be eating said cake.

Cupcake Bouquet

Choose a pot you want to use. Then get a styrofoam ball that fits that pot. Cut ball in half. I used hot glue to secure the ball half to the top of this planter.

I baked and allowed to cool my cupcakes. Ploted out were they were going, then removed them. ( now I use empty cupcake papers to do this...live and learn...)

Once I had done all that, It was time to decorate.

I used unused cupcake papers to fill in the gags.( I now paint the ball to match..less waste)

Here it is all done..My grandmother loved it..(It was for her 79th birthday)

triple chocolate brownie with peanut butter crumble topping

Easy...!
These are boxed brownies( Betty Crocker triple chocolate chunk) I just added the topping..I baked at 325F so as not to burn the topping...
Topping is 2 heaping tablespoons of peanut butter mixed with about 1/4 cup of powder sugar. Mix well and put on top as shown...
OH and you will need a big glass of milk with these super gooey and yummy!!!

Banana-Cocount Crunch Cake

Cake
1 box of Banana Cake mix..( I used Duncan Hines)
1 box(small) banana flavor INSTANT pudding or filling mix.
1 can (16oz) fruit cocktail in juice, undrained
4 eggs
1/4 cup vegetable oil
1 cup coconut flakes
1/2 cup chopped pecans
1/2 cup firmly packed brown sugar

Glaze
3/4 cup sugar
1/2 cup butter unsalted
1/2 cup evaporated milk
1 1/3 cups coconut

1. Preheat oven to 350 F. Grease and flour a 13x9x2in pan.
2. Combine cake mix, pudding mix, fruit cocktail with juice,eggs and oil in large bowl.
Beat at medium speed for 4 minutes. Stir in 1 cup coconut, Pour into prepared pan. Combine pecans and brown sugar in small bowl. stir until well mixed, Sprinkle over batter. Bring oven temp to 320 F. Bake for 50-55 minutes or until toothpick inserted in center comes out clean.
3. For glaze, combine sugar, butter and evaporated milk in medium saucepan. Bring to boil. Cook for 2 minuted, stirring occasionally, Remove from heat. Stir in 1 1/3 cups coconut. Pour over warm cake. Serve warm or room temp.

Spice Cake with Fresh Peach Sauce

Cake
1 box Spice cake mix.( I like Duncan Hines Moist deluxe)
3 egg whites
1 1/4 cups water
1/3 cup vegetable oil
Powered sugar ( optional)

Sauce
6 cups sliced Fresh peaches
1 cup water
1/3 cup sugar
1/8 teaspoon ground cinnamon

Preheat oven to 350 F. Grease and Flour(or use pan spray with flour) 10in bundt pan.

Place cake mix, egg whites, water and oil in large bow. Beat at low-med speed with mixer until blended. Pour into prepared pan. Drop oven temp to 320 F. Bake for about 50 min or until knife comes out clean. Cool in pan for 25 min. Invert onto serving plate. Cool completely. Dust with powdered sugar .

Combine peaches and water in large saucepan. Cook over medium heat 5 minutes. Reduce heat to low. Cover and simmer 10 minutes. Cool. Reserve 1/2 cup of peach slices for later...Combine remaining peaches and liquid, sugar and cinnamon in blender or food processor. Process until smooth. Stir in reserved peach slices. To serve spoon peach sauce over cake slices.
Fresh peach sauce can be served warm or cold. ( I like it Warm...=) )

Note. use 3/4 cup egg substitute in place of egg whites, if desired.

Butterscotch Bundt Cake

1 box yellow cake mix (18 1/4 oz)
1 box butterscotch flavored instant pudding mix (4 serving size)
1 cup water
3 eggs
2 teaspoons ground cinnamon
1/2 cup chopped pecans(optional)
powdered sugar for dusting(optional)

Preheat oven to 325 F. Spray 10in bundt pan with nonstick cooking spray. Combine all ingredients except pecans and powdered sugar in large bowl. Beat with mixer medium speed until blended. Stir in pecans. Pour into prepared pan. Turn oven down to 320F. Bake 50-60 min or until cake springs back when lightly touched. Or knife come out clean. Cool in pan on wire rack for 10 min. Invert cake onto serving plate. Cool completely. Sprinkle with powdered sugar, if desired. 12- 16 servings.

Cupcake delivery

Cupcakes are very trendy right now...but finding ways to transport is not as easy.
Here is a link for where you can find some supplies....
http://www.thebakerskitchen.net/cupcake-packaging.aspx

also cupcake stands are easy to DIY...

http://www.k-boutique.com/cupcake_stand.pdf

Cream Cheese Icing

Ingredients

1 package(s) (8 ounces) cream cheese, softened

• 4 tablespoon(s) unsalted butter, softened
• 1 1/2 cup(s) confectioners' sugar, sifted
• 1/2 teaspoon(s) vanilla extract

---

Directions

1. In a large bowl, with electric mixer on medium speed, beat cream cheese and butter until well blended. Add confectioners' sugar and vanilla, and beat until smooth and fluffy.

MMF

Marshmallow Fondant

Ingredients:
...
...15 oz. mini marshmallows
2 Tblsp water
1/2 tsp salt
2 tsp lemon juice (fresh or bottled)
2 tsp light corn syrup (helps w/ pliability)
1 tsp vanilla
1/2 tsp lemon extract
2 lbs (approx 7 C) confectioner's sugar, sifted
1/2 C Crisco or vegetable shortening

Directions:

Grease microwave proof bowl w/ Crisco. Also grease wooden or heat proof spoon. Pour marshmallows and water into bowl. Microwave for approximately 2 minutes stopping and stirring at 40 second intervals. Mixture should be soupy.

Take out of microwave and immediately add corn syrup, lemon juice, salt and extracts. Stir well. Sift confectioner's sugar into mixture, one cup at a time. After approximately 5 cups, grease your hands well with Crisco and knead the mixture in the bowl. Add the sixth cup and continue to knead. Now grease your work surface well and turn mixture out of bowl onto counter. Sift remaining sugar, regrease hands, and knead well. If mixture seems soft, add one additional cup of powdered sugar.

Shape into a mound and put a coating of crisco on outside. Double wrap in cling wrap and insert into ziplock bag. Press air out of bag and seal. Allow to rest overnight, but, can be used after sitting for a few hours.

To make your Cupcake Topiary Tree you'll need:

1 Terracotta pot

Floral Foam

12 inch floral foam ball

12 inch dowel

Brown Paint

Pink Paint

Mini cupcake liners 24

Straight Pins

Toothpicks

Directions:

Fill the terracotta pot with floral foam, and insert a 12 inch dowel or thick stick in foam. If you're using a dowel you'll need to paint it brown before placing it. Paint a 12 inch floral foam ball pink and let dry. This can take an hour, be sure it's all the way dry. Push the ball down onto the dowel that's already been anchored into the pot. Using straight pins and cupcake papers to plot your cupcake design, then place real cupcakes in each spot removing the pins and papers used for plotting as you go. Attach cupcakes (all ready decorated.) using 3 toothpicks poked halfway into the bottom of each cupcake and press them into the ball
You can also use a larger dowel with to different size balls..I like to put the toothpicks in the ball first then add the cupcake that way i am not trying to press toothpicks and cupcakes and mashing my cupcakes.

Good Morning.
I have added a few new photo they seem to be a little too big...so i need to work on that..=)
I very new at this bloging thing..so if you have a idea please feel free to post it. If you like what you see please let me know.
Thanks again for supporting this blog...
Have a wonderful day!!!

Fraggle Rock Cake

painted the figures with wilton colors mixed with piping gel and lemon extract

covered the cake in mmf.(wont use again dont like it)

had to cover all the crackes with greenery

no cookie cutter..hand cut these..i have cutters now..=)

4 in smash cake for birthday girl almond cake with fresh strawberrys vanilla butter cream and fondat roses.

all done...took 2 week for the figures...and about 3 hours to put it together.

New trends in cake baking.....What do you think about Divorce cakes...well like it or not they are starting to become very trendy.

Orange Creamsicle Cake

 

The combination of orange and vanilla has been used for centuries; it's most popular form is in a Creamsicle or Dreamsicle; those frozen treats kids love. This dessert replicates those flavors for a cool treat.

Prep Time: 25 minutes

Cook Time: 30 minutes

Chilling time: 6 hours

Total Time: 6 hours, 55 minutes

Yield: 12 servings

Ingredients:

• 1 (18 ounce) package yellow cake mix
• 3 eggs
• 1-1/4 cups orange juice
• 1/3 cup oil
• 1 (3 ounce) package orange flavored gelatin
• 1/2 cup boiling water
• 1/2 cup cold water
• 1 (3 ounce) package instant vanilla pudding (no cook type)
• 1 cup whole milk
• 1 tsp. vanilla
• 1-1/4 cups heavy whipping cream
• 1/3 cup powdered sugar

Preparation:

Preheat oven to 350 degrees F. Prepare cake mix as directed on package, using eggs, orange juice, and oil. Spray 13x9" pan with baking spray and add cake batter. Bake at 350 degrees F for 30-40 minutes until cake springs back when touched and starts to pull away from sides of pan. Cool cake completely on wire rack. Using a wooden chopstick, poke small holes all over the cake, going right to bottom of pan.
In a small bowl, place 1 box orange gelatin. Pour boiling water over gelatin and stir until gelatin is completely dissolved. Add 1 cup cold water and mix well. Slowly pour this mixture over the cake, making sure that the mixture gets into all the holes. Cover and chill for 2-4 hours.
In medium bowl, combine the pudding mix, milk, and vanilla and beat well. In small bowl, combine heavy cream and the powdered sugar and beat until stiff peaks form. Fold the cream mixture into the pudding mixture and spread over cake. Cover and refrigerate for 4-8 hours before serving

Rolled buttercream icing(fondant)

Ingredients

• 1 1/4 cup (s) light corn syrup
• 1 cup shortening ( high ratio)
• 1/2 teaspoon salt
• 1 teaspoon clear vanilla extract
• 2 pounds confectioners' sugar
• gel colors (opt)

Directions

1. In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla flavoring, then gradually mix in the confectioners' sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator.
2. To use, roll out on a clean surface that has been dusted with confectioners' sugar until it is 1/8 inch thick or thinner if you can. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.

I have not tried this yet just had a request for it...please let me know if you try it..