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Archive for the ‘Cake’ Category

berry poke cake plated

If you’re looking for an easy, yummy, pretty dessert, this poke cake will do quite nicely.

You can make it with whatever flavor pudding you want!

Ingredients

Ingredients

 

Using the handle of a wooden spoon, poke your cake full of holes (about an inch or so apart).

Bake cake according to package directions. Let cool completely. Using the handle of a wooden spoon, poke your cake full of holes (about an inch or so apart).

Mix up pudding. I added a little food color to make it pink.

Mix up pudding. I added a little food color to make it pink.

 

Pour pudding over the top before it has a chance to start setting up.

Pour pudding over the top before it has a chance to start setting up.

Cover with plastic wrap and refrigerate at least an hour (and you can let it go overnight). If you don't want the pudding to stick to the plastic wrap (like yours truly) give the plastic wrap a shot of non-stick cooking spray.

Cover with plastic wrap and refrigerate at least an hour (and you can let it go overnight). If you don’t want the pudding to stick to the plastic wrap (like yours truly) give the plastic wrap a shot of non-stick cooking spray.

 

Top with a dollop of whipped cream and serve with berries!

Top with a dollop of whipped cream and serve with berries!

 

Raspberry Poke Cake

1 white or vanilla cake (prepared)

1 small box of cheesecake pudding

1 3/4 cups milk

1 cup whipping cream (whipped)

1 cup raspberries

red food coloring (if desired)

Bake cake according to package directions and cool completely.

Using the handle of a wooden spoon, poke holes in the cake about an inch apart.

Mix pudding with milk and food coloring, if desired.

Pour over cake before it begins to set up. Cover cake with plastic wrap and refrigerate at least an hour or overnight. When ready to serve, cut into squares and place a dollop of whipped cream on top, along with berries.

Yum!

You can use any cake and pudding combo you like and add different colors of food coloring for varied effect.

She Who Likes Poke Cakes

 

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Popcorn cake plated

One of our favorite autumn treats is popcorn cake. My first experience with the sweet, sticky confection was when I was in college. Mom mailed one for my birthday and I thought it was delicious. (Of course anything not dorm food was delicious, back then.)

It’s easy to make, is best prepared with a little help, and meant to be sticky and messy and utterly wonderful.

popcorn cake angel food cake pan

Start by greasing an angel food cake pan. Make sure you have every surface of it greased.

While you are popping the popcorn, melt marshmallows, butter and oil in the microwave. I nuke mine about 30 seconds, stir, nuke again.

While you are popping the popcorn, melt marshmallows, butter and oil in the microwave. I nuke mine about 30 seconds, stir, nuke again.

When it is melted, it will look like this.

When it is melted, it will look like this.

Due to the stickiness of the situation, I missed taking a few photos here,  but basically in a huge bowl, mix the popcorn, nuts and spice drops together then pour the melted marshmallow over the top. Grease your hands with butter and mix well because you won't get far if you try to stir it with a spoon.

Due to the stickiness of the situation, I missed taking a few photos here, but basically in a huge bowl, mix the popcorn, nuts and spice drops together then pour the melted marshmallow over the top. Grease your hands with butter and mix well because you won’t get far if you try to stir it with a spoon. And make sure you get plenty of butter on your hands or you’ll look like this.

Press down into the angel food cake pan and let sit about thirty minutes or so before turning out on a serving platter.

Press down into the angel food cake pan and let sit about thirty minutes or so before turning out on a serving platter.

Popcorn Cake

24 cups of popped popcorn*

1 cup of spiced gum drops

1 1/2 cups of peanuts

1 large bag of mini marshmallows

1/2 cup oil

1/2 cup butter

Mix oil, butter and marshmallows in a large bowl. Microwave at 20-30 second increments, stirring between each set until marshmallows and melted and oil and butter are mixed in nicely. (It will still look a little oily). Mix in popped popcorn, peanuts and gum drops. Press into greased bundt or angel food cake pan. Leave standing at room temperature for an hour or so until cake is set then slice and serve. You could also press into balls and wrap individually.

* For a fun variation, use colored popcorn kernels.

She Who Likes Easy Treats, Even If They Are Messy

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Banana cake plated

Since we both like bananas, I decided to whip up this banana cake the other day.

Boy, was that a delicious decision.

After scarfing down his piece, Captain Cavedweller looked at me and said, “If you add walnuts next time, I’ll like it better than carrot cake.”

This is a pretty big statement coming from him.

He’s not all that fond of desserts and his favorite, favorite cake for the past twenty years has been carrot cake.

Needless to say, the next time I make this cake, there will be walnuts in it.

Easy to make, this cake is moist, yummy and full of banana flavor. (So if you hate bananas, you might want to skip today’s recipe!).

Start with some simple, basic ingredients.

Start with some simple, basic ingredients.

Blend butter and sugar until light and fluffy.

Blend butter and sugar until light and fluffy.

Add eggs, one at a time.

Add eggs, one at a time.

Alternate adding flour and milk then add mashed bananas. Use a big bowl because it makes more than you think it will.

Alternate adding flour and milk then add mashed bananas. Use a big bowl because it makes more than you think it will.

Pour in a greased and floured  9x13 baking pan and bake at 275 degrees for an hour.

Pour in a greased and floured 9×13 baking pan and bake at 275 degrees for an hour.

When the top is golden brown and a toothpick inserted in the center comes out clean, remove from the oven directly to the freezer. Leave in the freezer for an hour then frost with cream cheese frosting.

When the top is golden brown and a toothpick inserted in the center comes out clean, remove from the oven directly to the freezer. Leave in the freezer for an hour then frost with cream cheese frosting.

Then cut a big slice and enjoy!

Then cut a big slice and enjoy!

Banana Cake

1 1/2 cups very ripe bananas, mashed

2 tsp. lemon juice

3 cups all-purpose flour

1 1/2 tsp. baking soda

1/4 tsp. salt

3/4 cup butter, softened

2 cups sugar

3 eggs

1 tsp. vanilla

1 tsp. banana flavoring

11/2 cups milk

Preheat oven to 275 degrees

Grease and flour a 9 x 13 baking pan.

Mash bananas with lemon juice and set aside.

Mix flour, baking soda and salt together and set aside.

In a extra-large mixing bowl (really, you need a big one), cream butter and sugar until light and fluffy. Beat in eggs one at a time then blend in vanilla and banana flavoring.

Stir in flour mixture, a little at a time, alternating with the milk .

Stir in bananas then pour into pan and bake for one hour or until a toothpick inserted in the center comes out clean.

Remove from oven and place directly into the freezer for about an hour (heightens the moisture of the cake).

Remove from freezer and frost with cream cheese frosting.

Serve or refrigerate.

I served the cake with a drizzle of caramel sauce, but you could add chocolate sauce, salted caramel ice cream or dulce de leche ice cream, too.

She Who Would  Like a Piece of Cake

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sunflower cupcakes finished

As the finale for the sunflower themed party I hosted last week, I made sunflower cupcakes.

I started with a basic chocolate cupcake (you can make whatever flavor you like) then mixed up a bowl of buttercream frosting (see recipe below) and tinted it yellow.

sunflower cupcake base coat

Cover the cupcakes with a thin layer of frosting then fill a decorating bag or tube with frosting. I used Wilton Tip #101.

sunflower cupcake petalStarting in the center, pipe “petals” all around the cupcake. Just keep layer them one on top of another going around in circles.

sunflower cupcake frostedIt will use a lot of frosting, so be prepared.

sunflower cupcakePlace a mini Reese’s Peanut Butter Cup in the center and ta-da! You are ready to go!

Buttercream Frosting

1 cup butter

5 cups powdered sugar

1 tbsp. vanilla

4 (or so) tbsp. milk

Beat butter on medium speed until light and creamy. Slowly incorporate four cups of sugar. Add in vanilla then mix in two tablespoons of milk and beat for about three minutes. If the frosting is too stiff, add more milk. If it seems thin, add more sugar.

She Who Had Too Much Fun Making These

 

 

 

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