Cream Cheese Frosting Recipe

So you have your cake, it’s cooled and ready for some frosting—only what kind? Well, cream cheese frosting of course! This cream cheese frosting recipe is painfully easy and tastes so great on any cake or cupcake.

If you’re looking for a frosting that packs a little more of a punch, try some fun variations! Because this recipe is so basic, there are many different options when it comes to “spicing up” your deliciously simple cream cheese frosting. Read more

Buttercream Icing Recipe

Buttercream icing—perfect for decorating, icing… or just eating! A buttercream frosting will give a cake a smooth look, yet not turn as crusty as royal icing may.

In addition, buttercream icing is great tasting and super convenient. Did you know that you don’t need to refrigerate a cake topped with buttercream frosting? Why not? Well, buttercream icing has a strong amount of straight sugar in it which makes it impossible for bacteria to grow! Pretty neat, right? Read more

Oreo Dirt Cake Recipe

“Look! There are worms in my cake!”

On any other occasion, this really wouldn’t be taken as a compliment, but with this tasty dirt cake… it’s just the opposite.

This recipe for Oreo dirt cake is so easy and perfect for the kids. In fact, they can even help out because this cake is completely no bake! Read more

Royal Icing Recipe

Royal icing is extremely popular in the baking world. With royal icing, you can smoothly frost a cake, you can make stiff peaks or corners, or you can make small edible cake decorations or pieces.

Royal icing is typically made of beaten egg whites and sugar. The water binds the sugar and egg whites. Oh, I almost forgot. Meringue powder? It’s just egg whites, a little sugar, and some gum base—no worries.

Royal icing has the tendency to “air crust” if left out, uncovered, for more than a couple minutes. When on a cake, this came make it really easy to smooth your cake.

Wait… we’re getting ahead of ourselves. Let’s just take a look at this royal icing recipe for starters! [singlepic=116,320,240,,right]

Yield: 3 cups

Ingredients:

• 3 level tablespoons meringue powder
• 4 cups sifted powered sugar
• 6 tablespoons water

Directions:

1) Beat all ingredients for 10 to 12 minutes on high speed until icing forms stiff peaks. Add small amount of flavoring if desired (almond, vanilla, lemon, etc.) but only AFTER you beat it.

2) Use paste colors or powder food color to color the icing. (Liquid drops can thin out your icing and make it runny.)

See… this royal icing recipe is easy enough. Royal icing typically stores for about 2 weeks in an airtight container at room temperature. Be sure to stir all of the ingredients back together if you don’t use the using immediately because they have the tendency to separate a bit.

If you choose to make roses, flowers, pearls, or any other hardened decoration, it will store for up to four months! The funny thing is that even after all of that… they will still taste delicious with this yummy royal icing recipe!

Classic Cinnamon Coffee Cake Recipe

Good morning, sunshine! Oh, fine. So we all know that coffee cake is no longer just a morning picker-upper. Would you believe that coffee cake has been around for centuries?! It’s true.

The coffee cake that we all love today evolved from ancient honey cakes. As time went on, the cake shifted towards a simple French galettes, to medieval fruitcakes, to sweet yeast rolls, to Danish cakes made with coffee, and finally ending its journey in an air tight plastic wrapped package on the shelves of grocery stores nation-wide.

This classic cinnamon coffee cake is an easy coffee cake recipe which tastes delicious! I love this recipe and my friends to too. One day I brought these cakes to an early morning meeting at school. People were half-asleep, but as soon as they smelled my hot cakes they were wide awake and piling it onto their plates! [singlepic=115,200,160,,right]

Ingredients:

Crumb Topping:

• 3 cups all-purpose flour, divided use
• 1 3/4 cup light brown sugar, packed, divided use
• 1 1/2 cup butter, softened, divided use
• 1 teaspoon cinnamon
• 1/2 cup chopped pecans

Cake:

• 1/2 cup granulated sugar
• 2 eggs
• 1 1/2 teaspoons vanilla
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup milk

Directions:

1) Preheat oven to 325 degrees. Butter and flour 9×13 inch pan.

Crumb Topping:

2) Combine 1 cup flour with 1 cup brown sugar, a 1/2 softened butter and 1 teaspoon cinnamon in a medium bowl.
3) Mixture should have the consistency of moist sand. Add 1/2 cup chopped pecans. Set aside.

Cake:

4) In a large bowl, cream together the remaining 1 cup butter, remaining 3/4 cup light brown sugar and 1/2 cup granulated sugar with an electric mixer until smooth and fluffy. Add eggs and vanilla and mix well.

5) In a separate bowl combine the remaining 2 cups flour, baking powder and salt. Add this dry mixture to the moist ingredients a little bit at a time. Add milk and mix well. Spoon the batter into prepared 13×9-inch baking pan.

6) Sprinkle the crumb topping over the batter. Be sure the topping completely covers the batter.

7) Bake cake for 50 minutes, or until the edges just begin to turn light brown.

Although, the bake time on these tasty hot cakes is kind of long… they’re definitely worth the wait! I love is classic coffee cake recipe. Cutting them warm (and eating one or two) is such a great benefit of baking this tasty coffee cake; not to mention it makes my whole kitchen smell amazing!

Lemon Dotted Birthday Cake

One of my favorite birthday cakes of all times actually comes from a box. This birthday cake takes an everyday white cake and turns it into a lemony explosion of color!

I made this birthday cake for one of my good friends last summer. She loves lemon and so the light lemony flavor was an unexpected treat.

For the candies, feel free to experiment!

Some people like Skittles, gumballs, Lifesavers, Gobstoppers. Have fun with it! If you don’t like fruity candies, try using miniature chocolate (or mint chocolate) chips. [singlepic=109,320,240,,right]

Ingredients:

• 2 packages (18-1/4 ounces each) white cake mix (I’ve always been a Betty Crocker kind of girl!)
• All ingredinets needed to prepare mixes
• Grated peel of 3 lemons
• 2 containers (16 ounces each) lemon frosting
• Pastel-colored coated fruit candies or mini chocolate chips

Directions:

1) Preheat oven to 350°F. Line bottoms of one 6-inch, one 8-inch and one 10-inch round cake pan with parchment paper. Spray pans with nonstick cooking spray.

2) Prepare cake mixes according to package directions, stirring lemon peel into batter. Pour about 1-3/4 cups batter into 6-inch pan, about 2-3/4 cups batter into 8-inch pan and about 4-1/4 cups batter into 10-inch pan.

3) Bake 10-inch cake 28 to 30 minutes and 6-inch and 8-inch cakes 33 to 35 minutes or until toothpick inserted into centers comes out clean. Cool completely in pans on wire racks.

4) Place 10-inch cake upside down on serving plate; frost top and side of cake. If top of 8-inch cake is rounded, cut off top with long serrated knife. Place cake flat side down centered over 10-inch cake. Frost the top and side of cake. If top of 6-inch cake is rounded, cut off top with long serrated knife. Place cake flat side down centered over 8-inch cake. Frost the top and side of 6-inch cake. Decorate with candies as desired.

Yum! This easy lemon birthday cake is fun for people of all ages and taste buds. There are about as many possibilities as there are birthdays! Enjoy this fantastic easy birthday cake recipe.

Easy Strawberry Cake Recipe

So we all know that yellow cake is delicious. In fact, so is chocolate cake, white cake, red velvet cake, or any other cake, but what about strawberry cake?

Growing up, I used to eat strawberries by the handful. My mom could hardly even wash them off as fast as I would gobble them down.

She and I were both excited, when we stumbled across a recipe for easy strawberry cake.

I’ve always liked this recipe because I think that a strawberry cake should always have real strawberries in or on it. Obviously, this strawberry cake recipe does just that and for this reason and many others… it is delicious. [singlepic=105,320,240,,right]

Ingredients:

Cake:

• 1/2 cup milk
• 1/2 cup oil
• 1 cup frozen strawberries, thawed
• 1 pkg. strawberry gelatin
• 3 tbsp. flour
• 1 cup nuts, chopped
• 1 box strawberry cake mix
• 4 eggs

Topping:

• 1/2 cup strawberries
• 1 box confectioners sugar
• 1/2 cup pecans, chopped
• 1 stick butter, softened

Directions:

For Cake:

1) Mix gelatin with flour and cake mix. Add water, oil, and strawberries. Add the eggs, mixing well after each egg.

2) Transfer batter to a greased and floured 9 x 13 inch pan.

3) Bake at 325F for about 35 minutes.

For Topping:

1) Mix sugar and softened butter well. Add strawberries and pecans and blend until smooth enough for spreading.

Delicious! Many other strawberry cake recipes stick solely to the gelatin. For me, the gelatin is good, but nothing is as good as having your cake and it’s topped with real, rich strawberries. I small scoop of homemade vanilla ice cream and I’m a happy girl! One slice of this strawberry cake and you sure would be happy too.

Lemon Cake Recipe

Because of my apparent love for cooking, it can’t be too surprising to you that I love watching the Food Network. Of all the Food Network stars, my absolute favorite has to be sweet, little Mrs. Paula Deen.

Many of her recipes are derived from classical southern dishes (always my favorite) and she’s not afraid to add in a little butter to just about everything! Now, although the added butter may scare your scale a little bit, we all know everything tastes better with butter.

This traditional lemon cake recipe is from Paula’s kitchen and is so clean and fresh. I absolutely love the taste and with a small scoop of homemade vanilla ice cream I am good to go! Don’t take my word for it though; try out Paula’s delicious lemon cake recipe for yourself! [singlepic=88,320,240,,right]

Ingredients:

Cake:

• 1 cup (2 sticks) butter, at room temperature
• 2 cups sugar
• 4 eggs
• 3 cups sifted self-rising flour
• 1 cup milk
• 1 teaspoon pure vanilla extract
• Lemon wedge, for garnish
• Mint sprig, for garnish

Frosting:

• 1 1/2 cups sugar
• 1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
• 1/8 teaspoon salt
• 1/3 cup water
• 2 egg whites
• 1 1/2 teaspoons pure vanilla extract

Filling:

• 8 egg yolks
• 1 1/2 cups sugar
• 1/4 cup (1/2 stick) butter
• 3 lemons, zest grated and juiced

Directions:

* Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.

To make the cake:
1. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition.

2. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans.

3. Level batter in each pan by holding pan 3 or 4-inches above counter, then dropping flat onto counter. Do this several times to release air bubbles and assure you of a more level cake.

4. Bake for 25 to 30 minutes or until golden brown. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely.

To make the frosting:

1. Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler.
Beat with a handheld electric mixer for 1 minute.

2. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan.

3. Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.

To make the filling:

1. Place the ingredients in the double boiler over boiling water. Don’t let top pan touch the water.

2. Cook and stir until mixture begins to gel or thicken. Remove from heat and allow cooling.

To assemble:

1. Add 1 tablespoon of filling to the cake pedestal. Run hands along the side of the cake to remove excess crumbs.

2. Place the cake layers on the pedestal, spreading filling between the layers and on top. Spread the sides and top of the cake with the remaining filling. Frost top and sides of cake with frosting.

3. Garnish with a lemon wedge and a sprig of mint. Enjoy!

Paula always did know how to make a mean lemon cake and this recipe is nothing of an exception. I love this recipe and I think I will probably always take it out when it’s time for that tasty summer cake. What a fantastic treat… and it’s all thanks to Paula Deen’s lemon cake recipe!

Cream Cheese Pound Cake Recipe

Regular pound cake is definitely delicious, but what if you could take it one step further? What if you could have cream cheese pound cake? This cream cheese pound cake recipe is totally yummy and I especially love it with fresh strawberries and some cool whip! It’s so good.

If you like original pound cake then you will love this recipe even more. It’s easy to make, serves enough for a party, and stores well if you can’t finish it in one day. (Unlikely!)

You can top it with just about any fruit or topping imaginable or it’s great plain too. No matter how you slice it, this recipe takes the cake in my book!

Yield: 1 (10-inch) cake [singlepic=77,320,240,,right]
Ingredients:

• 1 1/2 cups butter or margarine, softened
  
• 1 (8-ounce) package cream cheese, softened
  
• 3 cups sugar
  
• 6 large eggs
  
• 3 cups all-purpose flour
  
• 1/8 teaspoon salt
  
• 1 tablespoon vanilla extract

Directions:

1) Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until combined.

2) Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch Bundt pan.

3) Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack.

Well, that’s about it. If you doubt just how tasty this pound cake is then try it for yourself! You too, will love this cake! Go now… let’s get to baking!

Patriotic Pound Cake Recipe

It’s the fourth of July! There are fireworks, there are picnics, there is music, there are desser–. Oh wait, where are the desserts! Never fear, this triple layer pound cake will surely save the day.

It’s a light blend of raspberries, strawberries, and blackberries which make you want to step up like Uncle Sam and proclaim, “Pound cake, I want you!”

This pound cake recipe is great for 4^th of July festivities. This cake is great for any gathering and if it’s a really large party, you can even make this cake in addition to some fun 4^th of July cupcakes.

Remember, any good party is only as good as the food you fill your guests with. With this cake, people will be knocking down your door, looking for the recipe and looking for another piece or cake! [singlepic=76,320,240,,right]

Prep Time: 20 minutes

Total Time: 4 hours and 20 minutes

Yield: 8 servings

Ingredients:

• 3/4 cup cold milk
• 1 ½ cups cool whip topping; thawed and divided
• 10.75 oz. (one whole cake) frozen pound cake
• 1/4 cup orange juice
• 2 cups mixed raspberries and sliced strawberries
• 1/4 cup blackberries

Directions:

1) Add milk to dry pudding mix in medium bowl. Beat with wire whisk 2 min. or until well blended. Stir in 1 cup of the whipped topping.

2) Cut cake horizontally into three layers; brush with juice. Place bottom layer on serving plate; top with 3/4 cup of the berries, half of the pudding mixture and middle cake layer.

3) Repeat layers of berries and pudding mixture; cover with top cake layer. Top with 1/2 cup whipped topping and the remaining berries; cover loosely with foil.

4) Refrigerate at least 4 hours or up to 24 hours. Store leftovers in refrigerator

For 4^th of July, or Jimmy’s 4^th birthday, this cake is perfect. It’s better than cupcakes, it’s better than ice cream… it’s pound cake—patriotic pound cake.

Next Page »