Mollie & bPaulie's Wedding Cake

Mollie & bPaulie's Wedding Cake
Many Thanks to Rosie for decorating the buh jeepers out of that !!!

Monday, April 18, 2011

Taxation Without Representation

Wow! Taxes are stressful... especially when you have to bake a cake at the same time.
Today was a short cut day, so for all of you that want quick, simple, & delicious, here ya go.
Cast Iron Skillet Pineapple Upside Down Cake
1 Cast Iron Skilet
4 TBS Butter
1/3 cup Brown Sugar
1/4 Pineapple juice--- use from can of Pineapple
1 can Pineapple Rings
10-15 Maraschino Cherries
1 Duncan Hines Pineapple Supreme or Yellow Cake Mix
1 1/3 cup Pineapple Juice- or water, & pineapple juice mixture
3 eggs- (or for egg substitution 3 TBS Flax meal & 9 TBS Water mixed & Let sit 2 minutes)
1/3 cup oil

Melt 4 TBS Butter in Cast Iron Skillet on low heat
Add Brown sugar
Mix together till brown sugar dissolves.
Remove from heat
Add 1/4 cup pineapple juice.
Blend well.
Arrange 1 layer of Pineapple & Cherries in butter sugar mixture.

Combine Cake Mix, Eggs, remaining juice mixtue, and oil & mix at medium speed with electric mixture for 2 minutes.

Bake 25- 35 minutes until done.

Wednesday, April 6, 2011

Mmmmm Twinkies

When was the last time you had a Hostess Twinkie. Golden Sponge Cake filled with that thick rich creamy gloop?
I haven't had one since at least 2001, when I cut all of that fun stuff out of my diet.
Since it is that time of year again when the birds are chirping and Spring is in there, let's go back to being kids and have fun again.
Try out this recipe for your next get together.
Serve it with some Hi C or Hawaiian Punch.

Twinkie Cake
8 8 8-12 Servings Size


3 cups sifted cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup shortening
2 cups granulated sugar, divided
1 cup buttermilk
2 teaspoons vanilla
1/2 teaspoon almond extract
6 egg whites, room temperature
1 teaspoon cream of tartar

For Twinkie Creme Filling
2 teaspoons very hot water
1/2 teaspoon salt
2 cups marshmallow creme (1 7-ounce jar)
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla
Change Measurements: US | Metric

Prep Time: 20 mins

Total Time: 55 mins
1 Preheat oven to 350 degrees F.
2 Grease the edges of two 9-inch OR three 8-inch round cake pans and line the bottoms with wax paper.
3 Combine flour, baking soda and salt in medium bowl.
4 Beat shortening and 1 1/3 cups granulated sugar in a large bowl until light and fluffy.
5 Add flour mixture alternately with buttermilk, heating well after each addition.
6 Blend in vanilla and almond extract.
7 Beat egg whites in separate bowl at medium speed with electric mixer until foamy.
8 Add cream of tartar and beat at high speed until soft peaks form.
9 Gradually add remaining 2/3 cup granulated sugar, beating until stiff peaks form, and fold into batter.
10 Pour batter evenly into prepared pan and smooth with cake spatula.
11 Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
12 Cool layers in pans on wire racks for 10 minutes.
13 Loosen edges and remove to racks to cool completely.
14 Fill layers with Twinkie Creme Filling.
15 For Twinkie Creme Filling: Combine the salt with the hot water in a small bowl and stir until salt is dissolved.
16 Let this mixture cool.
17 Combine the marshmallow creme, shortening, powdered sugar, and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy.
18 Add the salt solution to the filling mixture and combine.
19 Makes 1-1/2 cups of creme filling.

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