Strawberries were on sale this week. On sale, as in so cheap the supermarket could just as well have given them away, type of cheap. So I bought a ton of strawberries, not just to make this cake but to have plain or to make milkshakes out of. This is a two layer 9” x 13” cake covered with cream cheese whipped cream frosting and garnished with hearts cut out from strawberries. Continue reading
These Easter rabbit cakes were made from the same rabbit cake pan, so I had to bake each cake one at a time, allow the first cake to thoroughly cool before I could remove it from the pan, wash the pan and then bake the second cake. There are so many more cute rabbit cake pans available now, I was planning on getting a new one but just didn’t get around to it. Continue reading
This post is in response to a couple of requests for a tutorial on how to make a mannequin cake. This is just one way to make a mannequin cake, and I should more aptly say, this is how I make a mannequin cake. I’ve been wanting to do this for a while, but I’ve been so busy lately. Continue reading
These are really fun to make bunny cakes; they might just get the kids interested in helping out. I found this idea leafing through an old magazine in an antique store. In an ad for sweetened coconut flakes were instructions on how to make a bunny cake. Continue reading
This chiffon cake flavored with coffee and decorated with piped buttercream shamrocks is very similar to my earlier coffee chiffon cake, but with three variations.
First, I slightly increased the sugar by ¼ cup, so instead of using 1 ½ cups sugar, I used 1 ¾ cups. I thought if there was a little bit more sugar added to the whipped egg whites it would render the egg whites more stable, thus producing consistent results regardless of the humidity. Continue reading
