Apple Pie Poke Cake

Apple Pie Poke Cake

This gallery contains 5 photos.

Happy Pi Day … March 14 … 3-14!  Since it’s Pi Day and not Pie Day … made a pie that’ not really a pie … does that make sense? It’s Apple Pie Poke Cake … a cake that looks … Continue reading

About these ads

Ooey Gooey Lemon Butter Cake

ooey gooey lemon butter chess cake

This gallery contains 3 photos.

Happy New Year my friends!  Let’s get the new year off to a sweet start … with a lemon dessert … a Ooey Gooey Lemon Butter Cake or as my sister-in-law calls it … Lemon Chess Cake.  I recently discovered … Continue reading

A Tall Cake with Autumn Colors

autumn fall leaves sixlets cake

This gallery contains 10 photos.

It’s November and autumn … Christmas is around the corner and I’ll be sharing some new ideas very soon … in the meantime, don’t forget fall! I tried and tried to come up with a clever name for this cake … just didn’t happen. One thought was … Redemption Cake!  I … Continue reading

Nutty Pumpkin Bundt Cake and a few shopping finds!

P1030083

This gallery contains 6 photos.

Is it fall yet?  Are we there yet? So many stores have Fall/Halloween merchandise and candy on their shelves … fall must be around the corner! I have found so many great recipes featuring apples and pumpkin on the internet and in magazines!  … Continue reading

Butterscotch Cake with Butterscotch-Caramel Sauce

Butterscotch Cake with Butterscotch Caramel Sauce 2

This gallery contains 4 photos.

Have you made a cake in a slow cooker or crock pot? This was a first for me … something to check off my “to try” list! This cake is moist, butterscotchy (if that’s a word), best served warm with … Continue reading

Ooey Gooey Pumpkin Cake

ooey gooey pumpkin cake

This gallery contains 2 photos.

Thanksgiving is over, but pumpkin season continues … at least at my house!  I have not had a piece of real pumpkin pie yet … this is my pumpkin pie substitute … Ooey Gooey Pumpkin Cake!  It’s what I describe … Continue reading

Mystery Spice Cake … completed!

Today, as promised, I frosted the Mystery Spice Cake.  I used Cream Cheese Icing and added about one extra cup of powdered sugar to stiffen up the icing.   Usually I don’t use Cream Cheese Icing for decorating because it softens so easily.

Let me take this time to confess that I am not a professional cake decorator, as you will soon see.  What I visualize in my mind does not always translate to the cake.  I just keep practicing!

I baked and froze my cake yesterday because I believe that freezing helps the cake to retain its moisture.  Plus, I find it easier to handle and frost a frozen cake.  As you can see, the cake is standing on its side and I am balancing it with one finger … and it is not falling apart!

Put a dollop of icing on the plate to help prevent the cake from slipping around …

Apply a thin coat of icing … some call this a “crumb coat” because it seals in the crumbs … some call it “dirty icing” …

Don’t worry if it’s not pretty …

Cake #1

I like fast and easy decorating … and texture can add interest.  I used tip #17 and created swirls, starting in the center working my way out …

I would use this type of decoration for many occasions …

Cake #2

Since it is fall … I colored the icing orange … used tip #199 and made what I hope would look like pumpkins …

I use broken pretzel sticks as stems …

Using green icing make vines with tip #2 …

The weather warmed up this afternoon and the pumpkins show it!  Make leaves with tip #352 … remember to hold the tip so that it looks like a bird’s beak …

I made a little red icing to try to make an apple … I’m not sure about it …

Enjoy …

With the addition of sooo much cream cheese icing, I believe this cake could serve 10 people.

I ♥ comments!!!

Mystery Spice Cake (we will frost tomorrow!)

A few weeks ago I asked for ideas … Barbara suggested a small decorated cake for 2 to 4 people.  Well, this is a one-layer 8″-9″ round cake … maybe for 4 hungry people … or cut it in half and freeze one half for later … or bake it in 2 – 6″ pans!  Spice cakes remind me of fall … after all, today is the first day of fall!

My favorite part of this cake (other than how easy it is) is to let people guess the “mystery” ingredient.  So far nobody (that I have asked) has guessed!  The “mystery”  is a can of tomato soup!!!  Yes … tomato soup … I couldn’t believe it.   I had to try it.  It definitely does not taste like tomato soup … I would not lie to you.  I don’t like tomato soup.  This recipe is very old, from the 1930’s and I found it on the King Arthur Flour website.  I do love King Arthur Flour … great products and recipes.

I baked the cake today … wrapped it in plastic wrap … put it in the freezer … and will frost it tomorrow.  I will show some very fast and easy decorating … please check back tomorrow!

Let’s get started … prepare your pan with cooking spray and parchment paper (I use unbleached paper) …

Cream butter and sugar …

Add the egg and mix well …

Bring the kids in for this … add the baking soda to the can of soup …

Watch it foam … it reminds me of a science experiment …

Add the soup mixture to the butter mixture … it will look slightly curdled …

Whisk all remaining dry ingredients …

Add the flour mixture to the wet mixture …

Pour the batter into the prepared pan …

Now bake … let it cool in the pan 15 minutes … then finish cooling on a rack.  Look how clean the pan is … parchment paper is a wonderful thing …

Mystery Spice Cake

(slightly adapted from King Arthur Flour)

  • 1/4 cup butter (1/2 stick), softened
  • 1 cup granulated sugar
  • 1 egg
  • 1 can condensed tomato soup – 10 3/4 ounce (Campbell’s preferred)
  • 1 teaspoon baking soda
  • 1 1/2 cups unbleached flour (or all-purpose)
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon ground cloves
  • 1 teaspoon cinnamon
  1. Preheat oven to 350° F.  Spray an 8″ or 9″ round cake pan with cooking spray.  Line with parchment paper and spray again.  Cream butter and sugar in large bowl.  Add egg and mix well.
  2. Combine baking soda with undiluted soup in can.  Let foam for 1 minute.  Pour soup mixture into butter/sugar/egg and blend well.  Mixture will look slightly curdled.  This is normal.
  3. In a small bowl combine flour, baking powder and spices.  Whisk well and add to tomato soup mixture.  Beat together for 1 minute on medium speed.  Pour into prepared pan and bake for 30-40 minutes.  Cool in pan 15 minutes.  Remove to rack and cool completely.

Remember to come back tomorrow for frosting and decorating.  We will use cream cheese frosting!!!



It's a Blog Party