Oct 172010
 

My daughter Amara’s school was having a “Concert on the Green” and one of the activities was a Cake Walk. Well you know I had to make a cake or 3! With the help of my wonderful mother, we spent 2 days baking 3 cakes! Sadly Amara got sick the evening of the event and we were unable to go, but we dropped of our cakes and hopefully they were loved (and eaten) by some lucky families!

Cake 1

Basic Cake Mix Ingredients

Basic Cake Mix Ingredients

Cake Mix

Cake Mix

Water

Water

Eggs

Eggs

Oil

Oil

Mixing

Mixing

Mixed

Mixed

Pouring into Pans

Pouring into Pans

All Cooked

All Cooked

Filling Ingredients and Canned Frosting

Filling Ingredients and Canned Frosting

Sugar

Sugar

Evaporated Milk

Evaporated Milk

Marshmallows

Marshmallows

Mom Stirring

Mom Stirring

99.9% Cooked

99.9% Cooked

Adding the Almonds

Adding the Almonds

Adding the Coconut

Adding the Coconut

Stirring

Stirring

Yummy Filling

Yummy Filling

First Layer

First Layer

Putting on the Filling

Putting on the Filling

Layer of Filling

Layer of Filling

Second Layer of Cake

Second Layer of Cake

Dripping

Dripping

Frosted

Frosted

Shaving the Chocolate

Shaving the Chocolate

CAKE!!!

CAKE!!!

Almond Joy Cake

1 19.25 ounce chocolate cake mix (and ingredients to make the cake)
20 whole marshmallows, large size
1 11 ounce package coconut
1 cup evaporated milk
1 cup sugar
1 cup chopped almonds
1 16 ounce tub chocolate frosting

Make chocolate cake according to package directions in 2 round pans. While cake is cooling, heat evaporated milk, sugar and marshmallows in large saucepan until marshmallows are melted. Add coconut and almonds. Spread mixture on top of the bottom cake layer. Top with other cake layer and frost entire cake with chocolate frosting.

NOTES- I have no idea where I got this recipe and as you can tell the directions are very basic. Here are some things that I would do differently the second time around. I would let the filling cool before putting it on the cake and definately let it cool before frosting. After we frosted it, we put it in the refrigerator to cool and set up. After that we had to touch up the frosting in some spots from where the filling leaked and from where it melted the frosting. We also added some chopped almonds, coconut and shaved chocolate to the top for decoration. All in all, it was pretty simple and it looked great!

Oct 132010
 

Pictures

Cupcake Ingredients

Cupcake Ingredients

Cake Mix

Cake Mix

Adding Pudding Mix

Adding Pudding Mix

Adding Milk

Adding Milk

Adding Oil

Adding Oil

Adding Eggs

Adding Eggs

Adding Cinnamon

Adding Cinnamon

Mixing

Mixing

Mixing

Mixing

Mixed

Mixed

Ready to go in the Oven

Ready to go in the Oven

Out of the Oven

Out of the Oven

As You Can See, They Fell!

As You Can See, They Fell!

Frosting Ingredients

Frosting Ingredients

Butter and Cream Cheese

Butter and Cream Cheese

Adding Powdered Sugar

Adding Powdered Sugar

Mixing

Mixing

Adding Cinnamon

Adding Cinnamon

Mixing

Mixing

Yummy!

Yummy!

All Frosted

All Frosted

Cinnamon Toast Cupcakes

Cupcakes
1 18.25 ounce box yellow cake mix
1 3.4 ounce box vanilla pudding mix
1 1/4 cups whole milk
3/4 cup vegetable oil
3 whole eggs
1 tablespoon ground cinnamon
1 tablespoon cinnamon sugar (1 Tbsp sugar + 1/4 tsp cinnamon)
Cinnamon Cream Cheese Frosting
1 8 ounce package lowfat cream cheese, at room temperature
4 tablespoons butter, at room temperature
3 cups powdered sugar, sifted
1 teaspoon ground cinnamon

Place a rack in the center of the oven and preheat the oven to 350°F. Line 24 cupcake cups with paper liners. Set the pans aside.

Place the cake mix, pudding mix, milk, oil, eggs, and cinnamon in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and blend 1 1/2 to 2 min­utes more, scraping down the sides again if needed. The batter should look thick and well combined. Spoon 1/3 cup batter into each lined cupcake cup, filling it 3/4 full. (You will get between 20 and 24 cupcakes; remove the empty liners, if any.) Place the pans side by side in the oven.

Bake the cupcakes until they are golden and spring back when lightly pressed with your finger, 18 to 22 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners. Lift the cup­cakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your finger­tips. Place them on a wire rack to cool for 15 minutes before frosting.

Meanwhile, prepare the Cinnamon Cream Cheese Frosting.

Cinnamon Cream Cheese Frosting: Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined, 30 seconds. Stop the machine. Add the confectioners’ sugar, a little at a time, blend­ing with the mixer on low speed until the sugar is well incorporated, 1 minute. Add the cinnamon, then increase the mixer speed to medium and blend the frost­ing until fluffy, 1 minute more.

Place a heaping tablespoon of frosting on each cupcake and swirl to spread it out with a short metal spatula or a spoon, taking care to cover the tops completely. Sprinkle the frosting with the cinnamon­ sugar mixture. Place these cupcakes, uncovered or in a cake saver, in the refrig­erator until the frosting sets, 20 minutes. The cupcakes are ready to serve.

Makes 24. Recipe from here.

For some unfortunate reason, my cupcakes fell. It happens. I don’t like it, but what can you do. More then likely I over mixed, I’d still like to think it was not my fault!

Sep 012010
 

Pictures

Simple Ingredients

Simple Ingredients

Mixing

Mixing

All Mixed

All Mixed

Ready for the Oven

Ready for the Oven

After the Oven

After the Oven

Frosting Ingredients

Frosting Ingredients

Creaming Butter and Powdered Sugar

Creaming Butter and Powdered Sugar

More Creaming

More Creaming

Adding Milk

Adding Milk

All Done

All Done

Frosted and Sprinkled!

Frosted and Sprinkled!

Basic White Cupcakes

1 18.25 ounce box white cake mix
1 1/4 cups buttermilk
1/4 cup butter, melted
2 whole eggs
2 teaspoons vanilla extract
1/2 teaspoon almond extract

Beat first 6 ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 2 minutes or until batter is smooth, stopping to scrape bowl as needed.

Place paper baking cups in muffin pans, and coat with cooking spray; spoon batter evenly into baking cups, filling each two-thirds full.

Bake at 350° for 19 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove cupcakes from pans to wire racks, and cool 1 hour or until completely cool.

Recipe was found here.

Billy’s Vanilla Buttercream

1 cup unsalted butter (2 sticks) room temperature
6 cups powdered sugar (6 to 8)
1/2 cup milk
1 teaspoon vanilla

In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.

Recipe was found here.

These cupcakes are super yummy and moist!

Jun 302010
 

Today I wanted to make cupcakes. Amara requested that the cupcakes be pink with red frosting and orange sprinkles. Who am I to argue?!?!?

Cupcake Ingredients

Mixing the (PINK!) Batter

Going in the Oven

Just Out of the Oven

Frosting Ingredients

Red (honest it’s red) Frosting

Ready to Eat!

Basic White Cupcakes

1 18.25 ounce box white cake mix
1 1/4 cups buttermilk
1/4 cup butter, melted
2 whole eggs
2 teaspoons vanilla extract
1/2 teaspoon almond extract
Billy’s Vanilla Buttercream (recipe below)

Beat first 6 ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 2 minutes or until batter is smooth, stopping to scrape bowl as needed.

Place paper baking cups in muffin pans, and coat with cooking spray; spoon batter evenly into baking cups, filling each two-thirds full.

Bake at 350° for 19 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove cupcakes from pans to wire racks, and cool 1 hour or until completely cool.

Billy’s Vanilla Buttercream

1 cup unsalted butter (2 sticks) room temperature
6 cups powdered sugar (6 to 8 cups)
1/2 cup milk
1 teaspoon vanilla (I also add 1/2 tsp almond extract)

In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.

These are very yummy! I could eat them all.

Cupcake recipe here and frosting recipe here.