So easy!
Roll it, mould it. Read the rest of this entry »

• 21 Comments

This is so fantastically simple!
Able to roll and make any mould to any shape and tastes gorgeous.
Just mix together and use as you would use play dough. Read the rest of this entry »

• 17 Comments

I started out with Hershey’s chocolate cake which was good but I played around with it to inprove the texture and moistness. I love this cake and it is great for carving. Read the rest of this entry »

• 10 Comments

I used this buttercream recipe for red velvet cake, it’s not too sweet and it turned out very yummy!

if you want your frosting to be sweeter, just add more powdered sugar Read the rest of this entry »

• 9 Comments

This makes a very moist, light-tasting, fluffy cake or cupcake, good with or without icing. If you don’t tell anybody, they won’t know it’s sugar free. If you’d rather make it with regular sugar, just substitute it anywhere you see Splenda listed.
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• 0 Comments

I found the base recipe for this cake at www.dianasdesserts.com – one simple substitution turns it into a mint-chocolate cake. It is definitely a keeper recipe, as most sugar-free cake recipes are too hard to find the ingredients for or have a funky texture that doesn’t resemble cake at all. You can find all of these ingredients at your local grocery store and it tastes and feels just like a full-sugar cake. Read the rest of this entry »

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This is a recipe from our church recipe book from 10 years ago by a lady that passed away several years ago. This recipe is really easy and always comes out moist and yummy. Makes 2-9″ or 3- 8″ round layers, one 11 X 17 sheet cake, a Wilton character with some batter left over. I have used whole milk and 2%; it makes no difference to the taste or texture. This has been my ‘go to’ recipe for several years now and people always love it.

INGREDIENTS

1 stick butter (room temp)
1/2 cup shortening
2 cups sugar
4 eggs (room temp)
1 1/2 cup SELF-RISING flour
1/2 cup PLAIN flour
1 cup milk (room temp)
1 tsp vanilla (or other preferred flavoring)

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. Grease and flour cake pans well.
3. Cream together the sugar, butter and shortening until light, fluffy and pale yellow in color.
4. Add eggs one at a time. Beat only until just mixed.
5. Mix vanilla with milk; mix two flours together (I sift together but it’s not necessary.)
6. Add flour mixture alternately with milk mixture, beginning and ending with flour.
7. Beat on medium just until mixed well.
8. Bake apporximately 30 minutes (depending on the size and shape of pan, you may need to adjust time) or until a toothpick/cake tester comes out clean and the cake has begun to pull away from the sides of the pan.
9. Allow to cool 15-20 minutes in the pan, then turn out onto wire racks to cool completely before frosting.

• 0 Comments

This recipe uses the base of the puertorican cake, “mojadito”, meaning wet, also known as rum cake. Hope you all like it, its has a lot of flavor and very moist. Just a little token from our island to you CC members. Please let me know how it comes out.

This recipe yields for a Wilton shape pan or a 10″ round pan, or a 8″ and 6″ round pans. Read the rest of this entry »

• 13 Comments

I have been trying and trying to find a recipe that lived up to my expectations. One that is moist, yet dense and can stand up to being made into beautiful works of art. I also wanted the recipe to be my own. So, I borrowed from this recipe and that recipe and modified ingredient amounts and this is what I came up with. It makes 2 9inch square cakes perfectly. You should let the cake cool for atleast 30 minutes in the pan before you remove it. I always have problems with my cakes crowning but this one did not.(did I mention that I live in a studio and bake in a small toaster oven? So for this cake to come out this good is amazing!) Read the rest of this entry »

• 7 Comments

I submitted my original recipe last year but several people had trouble with it. I think it may have had something to do with the fact that I was using a dinosaur of a microwave and while my instructions worked well for me, they didn’t work so well for people with newer, higher wattage microwave ovens. So I finally set to work to make a foolproof version. It turns out great no matter what size or wattage microwave you have and it’s firm and stable enough to keep inside of a frosted or fondanted cake for 2 days without refrigeration. So if you are decorating a large wedding cake that may take a couple of days, this is perfect. This recipe is enough for a thick layer of filling in a half sheet cake and a 9″ or 10″ round. Read the rest of this entry »

• 17 Comments