Archive for the ‘Time Consuming’ Category

The other day I was given the opportunity to bake a cake for a friend of mine here in Thailand that is graduating from high-school.  I was so excited to finally have an excuse to make a cake again! I quickly turned to my never fail, Better Crocker cook book and came up with a nice/sweet concoction =)

I was a little nervous though, cause I’m no artist (unless I have some hidden artistic ability within that…well…is still hiding) and even though my friend’s mom never requested anything specific, I really wanted to bless my friend by making the cake with more than just plain white frosting. So, I started to mix some colors with my limited about of food coloring, popped in one of the two or three tips I could find, prayed and started moving my hand. For this being only my second cake to actually try to decorate with more than just a fanned strawberry or chocolate chips, I loved how it came out. Simple and sweet 🙂


Starlight Yellow Cake ~

2 1/4 cups all-purpose flour*

1 1/2 cups sugar

1/2 cup butter or stick margarine, softened

1 1/4 cups milk

3 1/2 tsp baking powder

1 tsp salt

1 teaspoon vanilla**

3 large eggs

1.) Heat oven to 350 degrees. Grease bottom and sides of  2 round pans with shortening; lightly flour.

2.) Beat all indrediants with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pans.

3.) Bake 25-30 minutes, or until toothpick inserted in center comes our clean or until cake springs back then touched lightly in center. Cool rounds 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour.

4.) Split the  layers into two more layers so as to make four. Generously fill with White Mountain Frosting and cover cake with Vanilla Buttercream Frosting.

White Mountain Frosting ~

1/2 cup sugar

1/4  cup light corn syrup

2 TBSP water

2 large egg whites

1 tsp vanilla

1.) Mix water, sugar and corn syrup in 1-quart saucepan. Cover and heat to a rolling boil over medium heat. Uncover and boil 4 to 8 minutes, without stirring, to 242 degrees on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed. FOr an accurate temperature readying tilt saucepan slightly so mixture is deep enough for the thermometer.

2.) While mixture is boiling, beat egg whites in medium bowl with electric miser on high speed just until stiff peaks form.

3.) Pour hot syrup very slowly in thin stream into egg whites, beating constantly on medium speed. Add vanilla. Beat on high speed about 10 minutes or until stiff peaks form.

Vanilla Buttercream Frosting*** ~

3 cups powdered sugar

1/3 cup butter

1 1/2 tsp vanilla

1 to 2 TBSP milk

1.) Mix powdered sugar and butter in medium bowl with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.

2.) Gradually beat in just enough remaining milk to make frosting smooth and spreadable.

*If using self-rising flour, omit baking powder and salt

**I always add a bit more vanilla than the recipe calls for.

***For my cake, I doubled the Buttercream frosting.


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  Sugar cookies are great because you don’t have to make them just at Christmas time. One time I made them in the original round form and kept the frosting white. Simply sweet. 🙂

Serves: 3-4 dozen
From: Mrs. Martin (during a cookie exchange)

1 1/4 cups sugar
1 cup shortening
2 eggs
1/4 cup pancake or maple syrup
1 TBSP vanilla
3 cups all-purpose flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Combine sugar and shortening in large bowl. Beat at medium speed until well blended. Add eggs, syrup and vanilla. Beat til fluffy. Combine flour, baking soda, powder, and salt. Add gradually to creamed mixture. Mix well. Divide dough into 4 quarters. Refridgerate at least one hour. Spread 1 TBSP flour on waxed paper. Plae one fourth dough on paper. Sprinkle with flour and cover with second sheet of paper. Roll dough to 14″ thickness. Cut with cookie cutters.  Place 2″ apart on cookie sheet and bake @ 375 degrees for 5-7 minutes. Do not over bake. Cool on foil.


1/2 cup shortening

1/2 cup butter

4 cups conf. sugar

2 TBSP milk or water

1 tsp. vanilla

Mix all ingredients, adding milk in small amounts until desired consistency is reached. Use food coloring and decorate as desired.

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42-17304164 And the Grand Prize winner is…


 Congratulations Jodi! Your Ice Cream Sandwich Delight won you a brand new Oneida Silicone Spoon Spatula and a Oneida 10.5″ Balloon Whisk!


Congratulations once again and I really hope you enjoy getting a lot of use out of you prize. Your dessert tasted wonderful! It was the favorite with my whole family 🙂 .

42-17303858 Congratulations to…


 Your Busy-Day Cake with Broiled Coconut Topping has one 2nd place!

 When I was at the store picking out the prizes, everywhere I looked was Christmas stuff already, which helped me get into the Christmas mood. Your prize is a result of that mood 🙂 . You have won, in my opinion, some very cute cookie cutters that I’m sure you will have a lot of fun using. I hope you like them! Congratulations!



42-17303951 And last, but definitely not least, Congratulations to…


 Your Ice Cream Crunch Cake has won 3rd prize!

 As another result of my spur of the moment Christmas mood, you will be able to show off some of your artistic flair with some Christmas pretzel molds(I almost kept them for myself 🙂 ). I think they would be great to use to make treats for Christmas plates for your friends or neighbors. Congratulations!


Honorable Mention:

Brittany’s Caramel Pudding Cake

First of all, thank you so much to everyone who participated in my first recipe contest. I’m sorry if you participated and didn’t win anything and I am also sorry it took me such a long time to get to the final results, but I hope you still had fun. I know I did!  God bless you!

To view the winning recipes, please click ‘Continue Reading’.


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This salad is delicious! I think that it is one of my favorites. Many make it, but this particular recipe was given to my mom by, again, Amma.  It is a great summer time or really anytime kind of salad. Wonderful for parties! Thanks for the recipe Amma!

Eight Layer Salad

Arrange in layers:

1 head lettuce (or 3 c. torn spinach & 3 c. lettuce)

2 stalks celery, chopped fine

1 onion, chopped fine

1 green pepper, chopped fine

1 10oz bag frozen peas (personal note: this is a little bit more peas than I like, but if you really like them pour away!)

2 large carrots, grated

4 hard cooked eggs, sliced

Spread 2 cups mayo mixture on top of last layer. Add 1/2 cup grated cheddar cheese and 6 siced, crisp, fried bacon, crumbled. Chill overnight.

Mayo Mixture

1 cup mayonaise

1 cup sour cream

1 tsp. sugar

1/2 tsp salt

1/2 tsp pepper

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  Okay! Here is the cake recipe that I made last weekend 🙂 . Sorry it has taken me so long to post it.   Now, my cake did not turn out exactly the way it was “supposed to”, but I actually think that it may have turned out to be more  delicious than the original recipe might have tasted. It was supposed to have a chocolate glaze, but instead, because my cake layers didn’t turn out too pretty, I covered the entire cake with chocolate butter icing. Yum! Oh yeah, and I ended up losing my third layer because it fell apart. Tip: Let layers cool in pans for 20 minutes, not 10. 🙂


Fudgy Pudgy Cake



1/2 cup baking cocoa 

 1 cup hot water

3/4 cup butter, softened 
2-3/4 cups packed brown sugar
3 Eggs
2-1/2 cups all-purpose flour
2 tsp. baking soda
1 tsp. baking powder
3/4 tsp. salt
1 cup buttermilk
1-1/2 tsp. vanilla extract


1 cup sugar

2 TBSP cornstarch

1 cup milk

2 tsp. vanilla extract

1 cup butter, softened

Cocoa Butter Frosting

Chocolate curls, optional

In a small bowl, combine cocoa and hot water until smooth; cool. In a large mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk and cocoa mixture. Stir in vanilla. Pour into three very well greased and floured 9-in. round baking pans. Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean. Cool for 10 -20 minutes; remove from pans to wire racks to cool completely.  While cake is baking, in a small saucepan, combine sugar and cornstarch. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool completely. In a small mixing bowl, cream butter. Gradually beat in cooled mixture.  Place one cake layer on a serving dish; spread with half of the filling. Repeat layers. Top with remaining cake.  Frost cake and sprinkle with chocolate curls. Tip: It would be even better to put cake in refrigerator till filling hardens and then frost.

Cocoa Butter Frosting:

 1/3 cup margarine or butter, softened

1/3 cup cocoa

2 cups powdered sugar

1-1/2 tsp. vanilla

About 2 TBSP milk

Mix margarine and chocolate. Stir in powdered sugar. Beat in vanilla and milk until frosting is of spreading consistency.

Frosts this cake or a 13×9 inch cake.



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Hey All!

 I made a delicious cake over the weekend and I can’t wait to share the recipe with you! Hopefully very soon, I will be able to post it and my picture of the cake!  It was so funny, my brother, John, and his friend, Andrew(here from NY) were on either side of me when I was trying to figure out if I was going to make the cake or not and they both got down on their knees and begged me to make it 🙂 . How could I resist they’re sweet little faces! Haha. So anyway, I made the cake and the whole family wants me to make it again.


P.S. If you have found this blog to be helpful in anyway or you have made any changes to a recipe that I have posted, then please tell me about it! I love feedback!

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Mmmmm…this cake is so good! Chocolaty and moist, Betty Crocker style!  What else could you ask for?! Oh, did I mention that it’s easy too?! 🙂

1 2/3 cup All-purpose flour  (or 2 cups cake flour)

1 1/2 cup sugar

2/3 cup cocoa

1 1/2 tsp. baking soda

1 tsp. salt

1 1/2 cup buttermilk

1/2 cup shortening

2 eggs

1 tsp. vanilla

 Heat oven to 350 degrees. Grease and flour two round 8 or 9 1/2 inch layer pans. Beat all ingredients in a large mixing bowl, on low speed, scraping bowl constantly for 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into pans. Bake 30-35 minutes or until wooden pick inserted in center comes out clean.  Frost with Chocolate Mocha Butter Frosting.

Chocolate Mocha Butter Frosting

1/3 cup margarine or butter, softened

2 oz. melted unsweetened chocolate, cool

2 cups powdered sugar

 1 1/2 tsp. instant powdered coffee

1 1/2 tsp. vanilla

About 2 TBSP milk

Mix margarine or butter and the melted chocolate. Stir in powdered sugar and coffee. Beat in vanilla and milk until frosting is of spreading consistency.

Fills and frosts two 8-or-9 inch layers or frosts a 13×9 inch cake.

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