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Category Archives: Cakes

Blueberry Upside Down Cake

Once again I needed a dessert to bring to a dinner, Thibeault’s Table: Blueberry Upside Down Cake was the recipe of choice that day.  Two reasons it was on my list of recipes to try and I had all the ingredients on hand.  I selected the right dessert because this turned out great.

This cake could pass as a coffee cake and I would probably serve for brunch.  The berries were a great combo with the somewhat cinnamon flavored cake.  The cake was not to sweet and not dry.  When I left the event I took the first few slices home and left the remaining.  I received a call to say my tray was clean and every bit of dessert was gone.

All those berries I so diligently picked and froze all summer are finally paying off.  I have made some great desserts lately with frozen berries.  I am so glad to enjoy a bit of summer in the dead of winter.  Berries just make me happy!

Blueberry Upside Down CakeBlueberry Upside Down Cake:

  • 1/4 cup melted butter
  • 1/2 cup brown sugar
  • 2 cups blueberries, fresh or frozen
  • 1 Tbs lemon juice
  • 1/2 cup butter
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 1/4 tsp salt
  • 1 tsp cinnamon
  • 3/4 cup milk
  • 1 1/3 cup flour
  • 2 tsp baking powder

In a 9″ square cake pan prepare by lightly greasing or spraying with baking spray.

Combine melted butter and brown sugar.  Spread evenly on the bottom of the pan.

Sprinkle the sugar layer with the berries and sprinkle those with the lemon juice.

Blueberry Upside Down Cake

Meanwhile for the cake:

Cream butter and sugar until light.  Beat in eggs and vanilla.

Sift together the salt, cinnamon, flour, and baking powder.

Alternate adding the dry ingredients and milk to the butter mixture.  Mix until smooth.

Spread the cake batter over the blueberries evenly.

Bake at 350 degrees for 45-50 minutes.

Blueberry Upside Down Cake

Let cool completely and turn out onto a platter or plate.

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Vanilla Magic Cake

Vanilla Magic CakeI was so intrigued over Magic Cake | Kitchen Nostalgia, I mean three layers one batter?  This recipe has been on my list of desserts for a while.  After tasting it I am sure it will be made more often.  I was headed to a planned dinner and was asked to bring a dessert at the last-minute.  Magic cake contained ingredients on hand and seemed easy enough.

Bringing dessert is always my dream because my list of things to try goes on and on.  How many desserts can one family eat?  I rarely make dessert unless we are attending an event or having company so the recipes to try add up quickly.

Magic cake was easily assembled and placed in the oven.  The longest point is allowing it to cool fully.  I was so nervous because I hadn’t made it before and was taking it some where.  Usually I know if something will turn out, to be honest I didn’t have confidence in the three layers turning out.

After the cake filling the pan to the brim and watching it puff up as if it was a souffle, I wasn’t sure what I got myself into.  Of course as I took it out of the oven it deflated and started the long cooling process.  I only had two hours when the recipe required three hours.  After the two hours the cake came out nicely on a plate and I allowed it to cool the last hour during the drive and dinner.  At this point I still had no idea if this cake was going to turn out.  It looked great and smelled great, then it came the time to slice and serve.  With the first slice much to my surprise it had three layers and yelled out with joy.

I served the cake and my family had the first bites.  They loved it, almost as much as I did when I finally got a  chance to have a piece.  It tasted almost like custard but with some cake like texture to it.  It was a wonderful and light dessert.  Next time I will serve it with fresh berries or a berry sauce.  Alone it was great as well.  I can’t wait to try different flavors of magic cake!

Magic Cake:Vanilla Magic Cake

  • 4 eggs, separated at room temperature
  • 1 Tbs water
  • 1/2 cup + 2 Tbs sugar
  • 1/2 cup butter, melted
  • 3/4 cup flour
  • 2 cups milk, lukewarm
  • 2 tsp vanilla
  • sprinkle of powdered sugar, if desired

Beat egg whites until stiff peak forms, set aside.

In another bowl mix egg yolks and sugar until combined.  Stir in water and vanilla until light in color.

Add the melted butter to the yolk mixture and beat another minute or so, last but not least add the milk and beat until combined.

Fold the egg whites into the yolk mixture about a third at a time until combined.  A few small bits of egg white is fine just no large clumps.

Pour into a lightly greased 8×8″ round cake pan.  It is fill it to the very brim, do  not worry.

Vanilla Magic Cake

Bake in a preheated oven at 325 degrees for about 60 minutes.  It will puff and should have the slightest shake in the center when done.  It will deflate when cooling and this is also ok.

Vanilla Magic Cake

Cool 2-3 hours in pan, turn out onto a plate.

Vanilla Magic Cake

Sprinkle with powdered sugar if desired or serve with berries.

Vanilla Magic Cake


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Pumpkin Roll Recipe

I love pumpkin and fell into the pumpkin crazy during fall like most of you.  About 4 years ago I started making Granny Kat’s Pumpkin Roll Recipe – Allrecipes.com.  This pumpkin roll is not only tasty but impressive.  When I take it somewhere I get asked how long it took or get told I have a lot of patients.  Little do people know it is easy and made even easier with step by step instructions.

This dessert can be made ahead which is a huge bonus.  Some comments on Allrecipes state that it can be frozen and thawed easily.  Which makes sense but I have never tried it myself.  The only thing you do need is a jelly roll pan (typically 10 1/2″ x 15 1/2″ x 1 “deep).  You can use this pans for bar cookies as well so it comes in handy more than once.

Like most things I changed the recipe slightly by decreasing the filling because it was a bit much for my taste.  I love how moist this cake is.  Mr.Picky loves this cake so much he never wants me to take it anywhere so he doesn’t have to share.  Have fun baking and don’t forget to share.

Pumpkin Roll:Pumpkin Roll

  • 3/4 cup flour
  • 1 cup sugar
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 cup pumpkin purée
  • 3 eggs
  • 1 tsp lemon juice
  • 2 Tbs powdered sugar

Filling:

  • 1/2 cup or 4 oz. cream cheese, softened
  • 2 Tbs butter, softened
  • 1 tsp vanilla
  • 1/2 cup powdered or confectioners sugar

Preheat oven to 375 degrees . Prepare pan by greasing and flour a 10×15 inch jelly roll pan or cookie sheet.

In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin purée, eggs, and lemon juice.

Pour mixture into prepared pan. Spread the mixture evenly.

Bake at 375 degrees for 15 minutes, do not over bake.

Lay a damp linen towel on the counter, sprinkle it with confectioner’s sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it.

Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.

Make the filling by blending cream cheese, butter, vanilla, and sugar.

When the cake has cooled 20 minutes, unroll it and spread icing onto it.

Immediately re-roll (not in the towel this time), and wrap it with plastic wrap.

Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil.

Cut the cake in slices just before serving.  Dusting with more confectioners sugar as desired for decoration.

Pumpkin Roll


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Cookie Frosting

This is my favorite cookie frosting recipe.  It is not overly sweet it really simple to whip up.  I love this frosting because it sets slightly so you can stack your cookies.  The cookie frosting also colors nicely because it is pure white.

The kids loved picking out colors and decorating cookies.  It kept them quiet and happy for almost and hour!

This recipe yields about 2 cups of frosting which is more than enough for about 2-3 dozen sugar cookies or more.

Cookie Frosting:Cookie Frosting

  • 1/4 cup butter, softened
  • 1/4 cup shortening
  • 2-3 Tbs milk
  • 1 tsp vanilla
  • 2-3 cup powdered sugar

Cream shortening, butter, and 2 cups of sugar.

Add in 2 Tbs of milk and vanilla and continue whipping.

Add additional milk or powdered sugar until desired.

Continue whipping until the frosting is smooth and fluffy.

Color if desired, frost cookies and allow to set a few hours before stacking.

The black icing is not part of this recipe but something else I had on hand.

The black icing is not part of this recipe but something else I had on hand.

Carrot and Zucchini Cake

So I kept seeing Carrot and Zucchini Bars with Lemon Cream Cheese Frosting | Real Mom Kitchen posted all over Pinterest.  Yes, I know I get a lot of ideas off of Pinterest.  I don’t go on there daily just occasionally.  I will just go back to me Eats I want to try board to come up with ideas when I am bored.

So I basically used the recipe but making a slightly healthier and more moist version.  We all loved it and I don’t even think it needs the lemon cream cheese frosting.  Not that I am turning down cream cheese frosting because it is my favorite.  I used my recipe for the frosting and added lemon zest as Real Mom Kitchen did.  The lemon flavor could be left out if you don’t care for the fresh zest of lemon.

My cake turned out super moist and much denser, probably because I added a lot more carrot.  Turns out I love my cake this way so it was fine with me.  I have never used honey as sweetener in a cake and I believe this impacted the moisture as well.  The cake almost was as moist as a bread pudding but not too wet to eat holding it in your hand.  Three cheers to a healthy ish cake!

carrot and zucchini cake bars

Carrot and Zucchini Bars with Cream Cheese Frosting:

  • 2 eggs
  • 3/4 cup brown sugar
  • 1/2 cup apple sauce
  • 1/4 cup honey
  • 1 tsp vanilla
  • 1 1/2 cups carrots, shredded
  • 1 1/2 cup zucchini, shredded
  • 1/2 cup walnuts, chopped
  • 1 1/2 cup flour
  • 1 tsp baking powder
  • 1/2 tsp ginger
  • 1/4 tsp baking soda
  • 1/4 tsp cinnamon
  • 1/4 tsp salt

Cream Cheese Frosting:

  • 4 oz. cream cheese, softened
  • 1 cup powdered sugar
  • 1 Tbs milk
  • 1/2 tsp vanilla
  • 1 tsp lemon zest, optional
  • dash of salt

Mix together eggs, sugar, applesauce, honey and vanilla.  Once combined stir in carrots, zucchini, and nuts.

In a separate bowl whisk together flour, baking powder, ginger, baking soda, cinnamon, and salt.  Stir into wet mixture until just combined.

Preheat oven to 350 degrees and grease a 9×13″ baking dish.  Pour cake into the pan and spread evenly.  Bake 25-35 minutes until a toothpick comes out clean of the center.

carrot and zucchini cake

Whip together frosting until smooth and fluffy, adding more milk if needed.  Spread over cool cake or pipe onto slices to make it fancy.

 

Cloud Frosting

When I have the chance to cook for a large crowd I can’t help but try some new recipes.  I was looking for a simple and beautiful frosting that wouldn’t take a lot of piping.  When I came across Always With Butter: Pumpkin Cupcakes with Cloud Frosting.  This cloud frosting was just what I was looking for.  This is a high gloss frosting with a sweet, light, fluffy, and almost iridescent touch to it.

Cloud Frosting

I did just a simple swirl piping, and I added an edible pearl on top of each cupcake.  The frosting fresh out of the bag had the texture of a stiff whip cream, but after about an hour it took on an almost marshmallow consistency.  I prefered it fresh, but got a lot of compliments on it.

I had made over 40 cupcakes and was worried that my one batch of frosting was not going to cut it.  Turns out I had half left, but it stored nicely in a gallon bag with the air squeezed out in the fridge.  I used it a few days later on a cake I was doing for a shower.  So word to the wise, I would possible cut this recipe in half next time.   I whipped the frosting a bit before using again.  I also tried coloring it and with turned out great.  The pink on the owl cake is colored cloud frosting.

Owl Cake

Cloud Frosting:

  • 2 1/2 cup sugar
  • 6 egg whites
  • 1/2 cup water
  • 1/3 tsp cream of tartar
  • 1 Tbs vanilla

Cloud Frosting

 

Combine sugar, egg whites, water, and cream of tartar in a metal bowl.  Beat with a hand beater until foamy.

Set over a pan of barely simmering water, and continue to whisk.

Continue to whisk until sugar is dissolved and the mixture is warm about 3-5 minutes.

Transfer the mixture to a stand mixer with the whisk attachment.  Beat on high-speed until stiff peaks form.

Add in vanilla until well combined.  Enjoy however you choose.

 

 

Bulldozer Cake

Bulldozer Cake

It was so much fun to create this bulldozer cake.  I found a picture on pinterest with a link that didn’t work, or maybe it was just a picture.  So my creativity kicked in and had to create this cake.  I am now here to share how it came along so no one has to struggle.  Have fun and life is not perfect!  My two-year-old boy loved his cake.

Bulldozer Cake:

  • 1 box any flavor cake
  • 2 mini loaf pans
  • 2 8 inch square cake pan
  • 1/2 recipe special buttercream frosting
  • 1 recipe of creamy chocolate frosting
  • 2 long Tootsie rolls
  • 4 regular size kit-kat bars or 1 king size kit-kat bar
  • 1 regular size Hershey bar
  • A sheet of cardboard or flat plate large enough to fit cake
  • Knife or spatula to spread frosting
  • Piping bag, zip-lock bag, or piping method of your choice for details

 

Bake cakes according to instructions placing about an inch worth of batter in each mini loaf pan and the rest divided between the square pans.  Once the cake has cooled, tightly wrap and freeze.  This can be done a few days before hand.

Bulldozer Cake

 

Have your frosting made and ready.  You will be working with frozen cake in order to make your life easier.  Having everything ready make a world of difference.Bulldozer cake

Start by filling the two squares with a bit of creamy chocolate frosting and then cutting in half.  One half will be the bottom of the bulldozer and the other piece cut into thirds.  Stack according to picture, separating layers where needed.

Bulldozer cake

Using the two mini loaves cut an angle on the top side as shown to form the wheel tracks.  Then frost with the creamy chocolate and set aside.

bulldozer wheel tracks

Wheel tracks for cake

bulldozer wheel tracks

With part of the buttercream you are going to dirty ice the outside of the cake.  All this means is don’t make it perfect and it is dirty because you are not worrying about the crumbs in the frosting.  Just thinly cover the outside of the cake, then place it in the fridge or freezer for about 15 minutes to set the frosting.  This will make decorating a lot easier.

Dirty Iced Bulldozer Cake

Dirty Iced Bulldozer Cake

Next step will be to color part of your buttercream frosting to desired color.  We chose yellow but any color would work.  After the dirty icing has set, frost the cake with the yellow buttercream.  Don’t try to make it perfect or leave it off the areas where the chocolate frosting is going to go.

Now on to the details

Now on to the details

I found that breaking up each kit-kat stick in thirds worked the best for the size track I needed.  You could possible break them in half but be sure to press them into the cake or else they will be too long.  Attach the tracks with a bit of icing on the bottom first.  Then attach the wheel tracks to the cake with more chocolate or buttercream icing.

Now it is time to pipe whatever way works best for you the details.  This is how I did mine but you can surely add the windows and lines anyway you wish.

Bulldozer Cake

Last but not least attach the chocolate bar blade and Tootsie rolls, but I would hold off until close to displaying.  My Tootsie rolls slowly were softening and tipping over.

Bulldozer Cake

 

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