Strawberry Cake

This is the perfect cake for summer! It's sweet, cold, fruity, and pink :) I've been through almost every strawberry cake recipe trying to find the perfect one, & believe it or not, my favorite starts out with a cake mix. I'm usually against using cake mixes unless its to make something cake batter flavored. But in this cake recipe, you cannot taste the cake mix or tell that I used one because you add more ingredients to disguise it. Here's what you need for the cake

White cake mix, strawberry jello, eggs, vanilla, oil, milk, and strawberries (pureed). Combine all ingredients in a large mixing bowl

Mix on low speed until combined. Then beat on medium speed until well combined. Do not over beat. Pour into 2 greased 9-inch round cake pans

Bake! Flip out of cake pans onto wax paper to cool

This is optional, but if you want to make the cake four layers instead of two, you can use a knife and cut each layer in half

Here's what it will look like when you cut them in half

If you do decide to cut the layers in half, be very careful because they are thin and fragile. While cooling, prepare the frosting. Here's what you'll need

Cream cheese, butter, vanilla, strawberries, and powdered sugar. Wash, dry, crush, and well drain the strawberries; set aside. (Strawberries must NOT have any juice in them or the frosting will become runny)

In a large mixing bowl, beat together the cream cheese, butter, and vanilla

Once well combined, add the powdered sugar

Mix well, stir in the strawberries

Mine wasn't very pink so I added a little pink food coloring

Once the cake is cooled, fill layers and frost the outside and top

Decorate and refrigerate

Here's what the four layers will look like

perfect strawberry cake. Yum. These also work perfectly as cupcakes

Strawberry Cake

1 box white cake mix

1 small box strawberry jello

1 cup pureed strawberries, washed and capped

1 cup vegetable oil

1/2 cup whole milk

4 eggs

1 tsp. vanilla

Combined all ingredients in a large mixing bowl. Stir on low speed until combined. Turn up to medium and beat until well combined, but do not over beat. (You don't want the cake to become tough). Pour finished batter in 2 greased 9-inch round cake pans. Bake at 350 for about 20-30 minutes. When cakes are done baking, remove from oven and let cool in pans about 3-5 minutes. Carefully flip out onto a wax paper lined cooling wrack. (If making into four layers, cut the layers in half using a long serrated knife.) Prepare frosting while the cake is cooling.

strawberry cream cheese frosting:

1 (8 oz.) pkg. cream cheese

1/4 cup butter

1/2 cup crushed strawberries, well drained

1 tsp. vanilla extract

7 cups powdered sugar

In a large bowl, beat together cream cheese, butter, and vanilla until fluffy. Add the powdered sugar, 1 cup at a time. Stir in the strawberries. (Add pink or red food coloring for more of a strawberry color.) Once the frosting is finished and cakes are cooled, frosting in between cake layers, outside, and top of cake. Decorate and top with fresh strawberries as a garnish. :) Store cake in fridge.

Which Cake for the Big Day?

I love weddings! They are so happy and exciting...and there is a HUGE cake! I have always dreamed of making my own wedding cake one day, and I would love to cater weddings and make wedding cakes. I have been asked by someone to make their wedding cake later this year!! Since I have never made one before, I thought it would be smart to have a couple of practice runs at it. I made my first wedding cake this week...and I've decided there need to be many more practices in the future! I decided to make three different cake recipes and 2 different icing recipes. Each layer of the cake was a different flavor: vanilla, white, and almond. And then I iced one of the layers with a vanilla buttercream, and the other two layers with an almond buttercream. I did not take step-by-step pictures of these recipes, but I do have some pictures and I will post the recipes.

one of the layers before frosting

 I have a lot to learn..haha

 The top layer is vanilla, the middle layer is a silver white cake, and the bottom layer is almond.

After I had my family and tons of friends taste test, the favorite cake was the almond and the favorite frosting was the vanilla buttercream! The cakes were all delicious, but I have to agree with everyone else. Now I just need to keep practicing! Let me know if you have any advice, especially decorating tips.

Vanilla Cake
by: Magnolia Bakery

1 cup unsalted butter, soft

2 cups sugar

4 eggs

1 1/2 cups self-rising flour

1 1/4 cup AP flour

1 cup milk

1 tsp. vanilla

 

Preheat oven to 350 degrees. Line muffin pans with cupcake liners. Set aside. In a large bowl, beat butter until fluffy. Gradually add sugar, beat about 3 minutes. Add the eggs, one at a time, beating well after each addition. In a small bowl, combine flours. In another small bowl, combine milk and vanilla. In 3 parts, alternately add the flours and milk and vanilla, until just mixed. (Beginning and ending with flours.)  Pour into 2 greased round pans. Bake 20 to 25 minutes.

 

Silver White Cake

by: Gold Medal Flour

2 1/4 cups All-Purpose Flour

1 2/3 cups sugar

3 1/2 tsp. baking powder

1 tsp. salt

1 1/4 cups milk

2/3 cup shortening

1 tsp. vanilla

5 egg whites

Preheat oven to 350 degrees. Beat flour, sugar, baking powder, salt, milk, shortening, and vanilla in a large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occassionally, 2 minutes. Beat in egg whites on high speed, scraping bowl occassionally, 2 minutes. Pour into 2 greased round pans. Bake 30 to 35 minutes. Cool completely before icing.

Almond Butter Cake

by: Southern Living

1 cup butter, softened

2 cups sugar

5 large eggs, separated

2 1/4 cups All-Purpose flour

1 1/4 tsp. baking soda

1 cup plus 2 Tbsp. buttermilk

1 tsp. almond extract

Preheat oven to 350 degress. Beat butter and almond extract at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Combine flour and baking soda; add the butter mixer alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Beat egg whites at high speed until stiff peaks form; fold into batter. Pour batter into 3 greased and floured 9-inch round cake pans. Bake for 20 to 22 minutes. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks and cool completely. Frost with desired frosting.

Vanilla Buttercream Frosting

by: Southern Living

1 cup butter, softened

1 (32-oz.) package powdered sugar

2/3 cup milk

1 Tbsp. vanilla extract

Beat butter and vanilla at medium speed with an electric mixer until creamy; gradually add powdered sugar alternately with milk, beating at low speed after each addition.

Almond Butter Frosting

by: Better Homes and Gardens

3/4 cup butter, softened

1 (32-oz.) package powdered sugar

1/3 cup milk

1 tsp. almond extract

1 tsp. vanilla extract

milk

Beat butter and extracts with an electric mixer on medium speed until smooth. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in the 1/3 cup milk. Gradually beat in the remaining powdered sugar. Beat in additional milk until frosting reaches spreading consistency.

Sugar Bars

Cut out sugar cookies are delicious, but also time consuming and hard work. So if you are looking for a quick, easy, and tasty sugar cookie.. why not make sugar cookie bars? It's kind of like a sugar cookie cake. Chewy and sweet, topped with almond buttercream frosting. Here's what you need for the sugar cookie bars

Butter, sugar, eggs, vanilla, baking soda, salt, and flour. In a large bowl, combine butter and sugar

Once creamy, add the vanilla and eggs

When well combined, add the flour, baking soda, and salt

Stir until just mixed

Spread evenly into a foil-lined and greased 8x8 inch square baking pan

Bake about 15 minutes, let cool and prepare the frosting

You can make about any frosting you want for these, but I made an almond buttercream. Here's what you'll need

Butter, vanilla extract, almond extract, powdered sugar, heavy whipping cream or milk, food coloring, and sprinkles (optional). Mix together butter and extracts until smooth. Add powdered sugar a cup at a time

Once sugar is all mixed in, add the food coloring

Once mixed in, gradually add in the liquid being careful not to add to much because it could become too thin

Spread the frosting over the cooled sugar cookie bars. Decorate with sprinkles, if using

Cut and serve!

Sugar Cookie Bars
1/2 cup butter, soft
1 cup sugar
2 eggs
2 tsp. vanilla
2 cups flour
1/2 tsp. salt
1/4 tsp. baking soda

Cream together butter and sugar. Add eggs and vanilla. Stir in flour, salt, and baking soda until combined. Spread evenly in a foil-lined and greased 8x8 baking sheet. Bake at 375 degrees about 12-22 minutes, or until done (not jiggly). While the bars are cooling, prepare the frosting.

Almond Buttercream:
1/2 cup butter, soft
2 cups powdered sugar
1/2 tsp. vanilla extract
1-2 tsp. almond extract
1-2 Tbs. heavy whipping cream
food coloring

Mix together butter and extracts until smooth. Add powdered sugar a cup at a time. Once sugar is all mixed in, add the food coloring. Once mixed in, gradually add in the liquid being careful not to add to much because it could become too thin. Spread the frosting over the cooled sugar cookie bars. Decorate with sprinkles, if using. Cut and serve!

Classic Chocolate Chip Cookies

I have about 10+ chocolate chip cookie recipes, but this one is in the top 2. Along with 'The Chewy' by Alton Brown. It's really similar to the Tollhouse recipe, just improved. I have the hardest time with cookies being too flat, too puffy, too bready, too crunchy, and so on. I've never had a problem with this recipe though! So here's what you need for the no-fail chocolate chip cookies

Butter, sugar, brown sugar, vanilla, eggs, flour, salt, baking soda, milk chocolate chips, and semi-sweet chocolate chips. In a large mixing bowl, beat together butter and both sugars until creamy

Add vanilla and eggs; beat until combined

In a separate bowl, combine all the dry ingredients, including chocolate chips (this way you won't be mixing the dough anymore than necessary. Stir together

Add to the dough and stir on low speed until just combined. (If you over mix, the cookies will become flat and hard)

Here's the finished dough

Scoop into dough balls and place in an air-tight bowl, container, plate, etc.

Refrigerate dough for 2 hours, or overnight if possible. When the dough is ready to be baked, place on a parchment paper lined baking sheet

Bake about 6-10 minutes, depending on the size of the cookies

Slide the parchment paper off the baking sheet to cool

Eat right then, when cooled, or the next day. Personally I think cookies are best the first day, but these will be good about 3 days if stored in an air-tight bag or container

Drink with a large glass of milk :)

Chocolate Chip Cookies

1 cup unsalted butter, soft

1 cup sugar

1 cup brown sugar

2 eggs

1 Tbs. vanilla

3 1/2 cups flour

1/2 tsp. salt

2 tsp. baking soda

1 cup milk chocolate chips

1 cup semi-sweet chocolate chips

In a large mixing bowl, cream together butter and sugars until creamy. Add eggs and vanilla, beat until well combined. In a separate bowl, combine flour, salt, baking soda, and chocolate chips. Add to the dough and mix on low speed until just combined. Scoop into dough balls and place in an air-tight bowl, container, plate, etc. Refrigerate dough for 2 hours, or overnight if possible. When the dough is ready to be baked, place on a parchment paper lined baking sheet. Bake about 6-10 minutes, depending on the size of the cookies. Slide the parchment paper off the baking sheet to cool. Eat cookies right out of the oven or cooled. I like cookies best the first, but these are good for about 3-4 days if stored in an air-tight container.

S'more Cupcakes

If you like s'mores, you will LOVE these cupcakes. They taste exactly like a s'more, just in cupcake form. They are little time consuming compared to some other cupcakes I've made, but they were fun and the finished product was worth it. Here's what you need for the cupcakes

Graham crackers, butter, sugar, eggs, semi-sweet bakers chocolate, salt, baking soda, cocoa powder, baking powder, cake flour, vanilla, and buttermilk. Place the graham crackers in the bowl of a food processor

Pulse until crumbly; add melted butter and sugar

Pulse that together until combined

Scoop 1 Tbs. of graham mixture into the bottom of each cupcake lined muffin cup

Using the bottom of the Tbs. press the crust down

Repeat with every muffin cup. This is what it should look like (just like doing crust on cheesecake)

Set those aside for now. Cut up bakers chocolate into shavings

Sprinkle over the graham crusts

Bake just for the crusts to firm and the chocolate to melt. Set that aside; prepare cupcake batter. In a large bowl, combine butter and sugar

Beat together until fluffy. Add eggs and vanilla

Mix together well. In a separate bowl, combine cocoa powder, flour, baking powder, baking soda, and salt

Stir together until well combined. Alternately add the dry mixture in with the buttermilk

Begin and end with dry mixture

Keep on low speed while adding these ingredients

Stop the mixer and scrape down the sides of the bowl when needed. Here's the finished batter

Using a large ice cream scoop, spoon batter into each cupcake lined cup

Bake

Take cupcakes out of pan to cool completely. While cooling, prepare the frosting. Here's what you need for the marshmallow fluff frosting

Butter, vanilla, powdered sugar, and marshmallow creme. In a mixing bowl, combine butter and vanilla

Beat until fluffy and combined. Add powdered sugar

Mix together well, add in the marshmallow creme

Beat together until fully mixed. Finished frosting..

Pipe frosting on cooled cupcakes. Decorate with graham crackers and hershey bars to make them look like a s'more

The inside

This is my new favorite chocolate cake recipe. Super moist and chocolatey. Go-to chocolate cake recipe, Check.

S'more Cupcakes

Crust:

1½ cups graham cracker crumbs
¼ cup sugar
5 1/3 tbsp. unsalted butter, melted
8 oz. semi-sweet chocolate, finely chopped

Cupcakes:

1/2 cup (1 stick) butter, soft

1 cup sugar

1 egg

1 tsp. vanilla

3/4 cup cake flour

1/2 cup cocoa powder

1 tsp. baking soda

1/4 tsp. baking powder

1/4 tsp. salt

3/4 cup buttermilk

Frosting:

2 sticks butter, soft

1 cup powdered sugar

1 tsp. vanilla

1 (7 oz) tub marshmallow creme

Crust:

Place graham crackers in the bowl of a food processor. Grind up into fine crumbles. Measure into 1 1/2 cups, grinding more crackers if necessary. Put the graham crackers back in the food processor and add the melted butter and the sugar. Pulse until combined. Drop 1 Tbs. of graham mixture in the bottom of each cupcake lined muffin cup. Press down using the bottom of the measuring spoon; set aside. Cut the bakers chocolate into shavings. Sprinkle a good amount over the graham crust. Bake at 350 degrees for 3 minutes. Take out of the oven and set aside.

Batter:

In a large bowl, beat together the butter and sugar until fluffy. Add the egg and vanilla, mix until combined. In a separate bowl, combine flour, cocoa powder, baking soda, baking powder, and salt. Alternately add that dry mixture in with the buttermilk, beginning and ending with the dry mixture. Once the batter is combined, scoop over the graham crust filling 2/3 way full. (I use a large ice cream scoop). Bake at 350 degrees for 18-22 minutes or until done. Take out of the oven, let cool in pan for a couple of minutes. Take out of the pan and let cool completely. While those are cooling, prepare the frosting.

Frosting:

Beat together butter and vanilla. Add the powdered sugar and beat until fluffy. Add the jar of marshmallow creme and beat to combine. Frost the cooled cupcakes. I decorated them with hershey bar and graham cracker, but that is optional. Enjoy!