After trying several other recipes, this was by far the best! It has a nice firm texture, absorbs the milks very well, and best of all, is delicious!!! Continue reading “Tres Leches Cake” »

This is an authentic German recipe, a friend has family still in germany and he brought this over with him from a recent visit. I haven’t tried it yet but thought I’d share for those who want to give it a try!
I thought maybe the Bavarian Cream could be used as a topping for the cake or maybe even a filling for the cake, not sure how thick the cake ends up. Continue reading “Silbertorte and Bayrisch Creme (German Cake and German Bavarian Cream)” »

This is a recipe that I developed after I needed one that was more diabetic friendly. My husband loved them. If you’ve never tried currants, you should give them a try. They sort of resemble a raisin, but are much smaller.They also are very healthy for you. I hope that you will try this recipe and like it. Continue reading “Awesome Currant Scones” »

This is a fast and easy recipe, the last version of this recipe didn’t publish all the way so here are the last of the directions added to it. Continue reading “Modified Granny’s Sugar Cookie Recipe” »

I looked and looked for a Chocolate Peanut Butter Frosting and could not find one that I like. So I made my own. Its pretty simple and just the right mix of flavors….ENJOY!!! Continue reading “The BEST Chocolate Peanut Butter Frosting!!!” »

This is an awesome recipe. I could eat the whole bowl alone. SOOO GOOD!!! I have looked everywhere for a recipe like this and couldnt find one, so I made one of my own!!! ENJOY!!! Continue reading “Chocolate Peanut Butter Buttercream” »

Here’s an edible favor for your next party: gummy fish swimming in lemon-flavored gelatin.

Ingredients

* 4 (1/4-ounce) packets of unflavored gelatin
* 2/3 cup of sugar
* 4 cups of water

* 1/2 teaspoon of lemon extract
* Gummy Fish

Instructions

To make a batch, combine four 1/4-ounce packets of unflavored gelatin with 2/3 cup of sugar in a large bowl. Pour in 2 cups of boiling water, stirring until the gelatin and sugar are dissolved, then stir in 2 cups of cold water and 1/2 teaspoon of lemon extract.

Line 5 drinking glasses or coffee mugs with sandwich bags and pour 1 cup of the liquid into each. With the bags open, chill the gelatin in the refrigerator for 1 hour. When set, cut a slit in the gelatin with a butter knife, slip in a gummy fish or two, then tie closed the bags. Makes 5 bags.

I got this recipe from a book (sorry I don’t remember which one) and per my family and co-workers, this cake has a delicious not-empowering lemon flavor. I had tried other lemon recipes, but I have to say this is the best yet. This cake is moist and delicious. I hope everyone enjoys. Continue reading “Triple-Layer Lemon Cake” »

I wanted to bake a strawberry cake that didn’t use a box of mix or strawberry Jell-O. This is based on the scratch WASC that was recently posted here on CC. I replaced some of the liquid with strawberry puree and also replaced some of the sugar with the strawberries (to add even more strawberry flavor and because strawberries are so sweet). I like to reserve aside the juice from the defrosted strawberries to use in place of water when making my sugar syrup for Italian Meringue Buttercream to make it strawberry instead. It also makes the frosting come out a nice pink color.

This recipe makes two 10-inch cakes. You can halve it (use 3 eggs if you halve it) to get one 10-inch cake, or you can get two 8-inch cakes out of a half recipe. This recipe also makes great cupcakes. Continue reading “Summer’s Scratch Strawberry Cake” »

I use this mixed 50/50 with fondant to do all of my 3D figure modelling and all of my decorations on my cakes. It’s especially great for delicate sugar flowers. It dries nice and hard and is very easy to work with. Continue reading “Tylose gumpaste” »