Category Archives: Cakes

Easy Cream Cheese Pound Cake Dairy Free

Easy Cream Cheese Pound Cake (Can be made dairy free)

My husband can’t have dairy.  Lame, I know.  So, I made this with Tofutti Dairy Free Cream Cheese and non-dairy butter.  It turned out really well.  Of course, it will be fabulous with regular sour cream and butter also.  Oh, how I miss those days!  However you make it, enjoy it!  You’ll find it hard not to go back and sneak bites.  (unless you have amazing discipline which you should totally tell the rest of us how to get!  LOL)

Easy Cream Cheese Pound Cake

Ingredients:

8 oz Cream Cheese

3 sticks of butter (equal to 12 oz or 1 1/2 cups)

3 c sugar

3 c plain flour

6 eggs

1 dash salt

1 1/2 tsp vanilla

Directions:

Cream the cream cheese, butter and sugar.

Mix in flour and eggs, rotating one egg at a time and ending with flour.

Add salt and vanilla.

Pour into greased and floured tube pan.

Bake at 125 degrees for 1 1/2 hours.

Cream Cheese Icing

Ingredients:

1 box confectioners sugar

1/2 tsp vanilla

1 stick butter

8 oz cream cheese

chopped nuts (optional)

Directions:

All should be at room temperature.  Blend well.  If it’s too thick, add a few drops of milk.  Drizzle over cake and add chopped nuts if you’d like.

 

Originally posted 2014-06-09 09:36:59.

Old Fashion Carrot Cake *Dairy-Free*

Old Fashion Carrot Cake *Dairy-Free*Look, we all have to eat our veggies and what better way to eat them than hidden in a cake!  LOL.  My hubby mentioned that he loved carrot cake but can no longer have it due to his lactose allergy so I decided to hook him up.  It’s bad enough that he breaks out so much from the stupid allergy, no need to miss out more than necessary!  So, I found this recipe from some wonderful older ladies.  As a Cherokee, elders are my first go to source for any information!  I love that their recipes are so incredibly simple yet taste so great!

I can’t tell you how many compliments I’ve gotten on this cake, I generally don’t say anything about it being dairy free as it really doesn’t matter if you can have dairy.  haha.  Any way you slice it, carrot cake is my absolute favorite way to eat carrots!  My coriander carrots come in second, but those are healthy. haha.

Carrot Cake

Ingredients:

  • 1 1/2 c cooking oil
  • 2 c sugar
  • 4 eggs, beaten
  • 2 c raw grated carrots (I took a shortcut and bought the carrots pre-shredded)
  • 1 c chopped pecans
  • 2 c flour
  • 1 tsp baking soda
  • 2 tsp salt
  • 2 tsp cinnamon

Directions:

  1. In large bowl, combine oil and sugar.  Mix.  Set aside.
  2. In another container, mix dry ingredients (except carrots & pecans!)
  3. Alternately mix dry ingredients and eggs into the sugar mixture.
  4. Mix in carrots and nuts.
  5. Bake at 325 for 30 minutes until done.
  • I did two round cakes and served them separately.  Obviously, you can do this and layer your cake or make 1 traditional sized cake or 24 cupcakes.  If you do so, you’ll need to adjust the cook time: longer for traditional cake, shorter for cupcakes.
  • Rather than using traditional cream cheese icing, to ensure it is completely dairy free, I used store-bought vanilla icing.  Duncan Hines creamy home-style vanilla worked best!

Originally posted 2014-04-15 10:56:43.

Bermuda Rum Cake, Blog Tour

Get lost in the Bermuda… cake
Keep Reading!

Originally posted 2013-05-18 05:00:00.

Romantic Roses Cake Pops Recipe

Aren’t these beautiful!  The sky is the limit with what you could do with them and I just love them!  Flowers my husband would appreciate!  LOL.  These and other adorable recipes can be found in the book 175 Best Babycakes Recipes by Kathy Moore and Roxanne Wyss.  You can check out my review here and get your copy here.  

If you don’t have a babycakes maker, don’t fret.  You can still make these adorable little things!  Just bake the cake, mix in one container of icing, roll into balls, freeze, then decorate!  😀

Makes 1 centerpiece

Create this show-stopping tiered arrangement of cake pop roses for a sophisticated garden fête, a tea party for a special grandmother or anytime you want to set the stage for a stylish occasion.
Ingredients
            Pink and white candy melts
20 to 24           Princess Cake Pops 20 to 24
            White sugar pearls
Materials
12        cake pop sticks         
1          pastry bag or squeeze bottle, fitted with a fine tip
            Strong craft glue, suitable for glass
2          glass candlesticks (about 4 inches/10 cm tall)
1          china dinner plate    
1          china soup bowl or salad plate       
1          china sugar bowl or cup     
            Light green tulle
            Styrofoam block (at least 3 inches/7.5 cm cubed)
12 feet green ribbon (1⁄8 to 1⁄4 inch/3 to 360 cm 5 mm wide)
            Pearl strings
1.         Melt 1⁄4 cup (60 mL) pink candy melts (see page 18) and use to attach sticks to 6 cake pops (see page 27). Freeze cake pops for at least 15 minutes to set. Reserve the remaining candy melts. Repeat with white candy melts, attaching sticks to 6 cake pops (8 to 12 cake pops will not have sticks).
2.         Add 1 cup (250 mL) pink candy melts to those left in the cup and melt until smooth. Coat the cake pops secured with pink candy melts. Set in a cake pop stand to dry. Using the fork tool, dip half of the cake pops without sticks and place them on a wire rack set over a sheet of foil or waxed paper to dry.
3.         Add 1 cup (250 mL) white candy melts to those left in the cup and melt until smooth. Coat the cake pops secured with white candy melts and immediately sprinkle with sugar pearls. Set in the stand to dry. Using the fork took, dip the remaining cake pops without sticks and place them on the rack to dry.
4.         Reheat pink candy melts, adding more as needed. Use the pastry bag to pipe a swirl in a tight circle on top of each pink cake pop (with and without sticks) to resemble a rose bud. Set cake pops with sticks in the stand to dry. Set cake pops without sticks on the rack to dry.
5.         Use craft glue to glue one candlestick to the bottom of the dinner plate to form a large pedestal. Glue the other candlestick to the bottom of the soup bowl to form a smaller pedestal. Let both dry.
6.         Place the small pedestal on top of the large pedestal. Place the sugar bowl on top of the small pedestal. If necessary for stability, glue everything together. Decoratively arrange tulle over the bottom two pedestal layers.
7.         Measure the dimensions of the sugar bowl and trim the Styrofoam to fit snugly and be about 1 inch (2.5 cm) shorter than the bowl. Place Styrofoam in the bowl.
8.         Cut ribbon into twelve 7-inch (17.5 cm) lengths (there will be ribbon left over). Tie a bow around each cake pop stick. Slide bows up to just below cake pops. Push the cake pop sticks into the Styrofoam, arranging the roses at different heights. Fill in around cake pops with small pieces of tulle, hiding the Styrofoam.
9.         Arrange the cake pops without sticks in the tulle on the middle and bottom layers. Cut the remaining ribbon into 8-inch (20 cm) lengths and tie small bows with long tails. Arrange the bows next to the cake pops so that the ribbon flows off the plates. Drape pearl strings around the cake pops on the bottom two layers.
Tips
It looks especially dramatic to place just one cake pop without a stick on one side of the middle layer, positioned beside a bow with especially long tails.
Inexpensive glass candlesticks and individual pieces of china can often be found at thrift stores, flea markets and estate sales. Even mismatched pieces can combine for an attractive look.
You can substitute tiered glass cake pedestals in graduated sizes for the china and candlesticks.
To complement this centerpiece, fill matching teacups with additional cake pops on sticks, decorated to match the large arrangement, and set the teacups around the room. Make enough cake pops so that each guest can eat one at the party and take one home as a favor.
Capture the days of wine and roses. For a beautiful evening, begin with a Romantic Roses centerpiece, then serve a bottle of Champagne, Prosecco or your favorite wine in your best wineglasses. Pure romance.

Excerpted from 175 Best Babycakes Cake Pop Maker Recipes by Kathy Moore & Roxanne Wyss © 2012 www.robertrose.ca Reprinted with permission. All rights reserved.

Originally posted 2013-02-02 06:00:00.

Halloween Cake Pops

\halloween

I think these cake pops are adorable and since it’s the season….  So hook em up and enjoy your Halloween!

Some of you may remember catching my review of the 175 best Baby Cakes cake pops recipes (find it here).  This one was my fave Halloween centerpiece!  Here goes.

Ingredients
18 cake pops
White, orange, lavender, green, and black candy melts
Pumpkin or Halloween motif bowl
styrofoam block

Melt 1/4 cup white candy melts and use to attach sticks to 6 cake pops.  Freeze cake pops for at least 15 minutes to set.
Repeat with orange and lavender candy melts, using each color to attach sticks to 6 cake pops.

Add 1 cup white candy melts to those left in the cup and melt until smooth.  Coat the cake pops secured with white candy melts.

Set in a cake pop stand to dry.

Repeat with orange and lavender melts, 6 per color.

Melt 1/4 cup green candy melts.  Use a pastry bag to pipe a pumpkin stem onto each orange cake pop.  Set in the stand to dry.

Pipe two green eyes onto each of the 3 white cake pops.
Set in stand to dry.

If you like this recipe and would like more, you can order yours here.  I’d love to see pics of your creations!

Excerpt from 175 Best Babycakes Cake Pop Maker Recipes by Kathy Moore & Roxanne Wyss © 2012 www.robertrose.ca Reprinted with permission. All rights reserved.

Originally posted 2012-10-27 05:00:00.

Pound Cake


I failed terribly at my attempt to make a layered cake.  Well, failed in the sense of the layers did not turn out pretty.  The cake, however, was super yummy!!!  

Ingredients

  • 2 cups butter
  • 3 cups white sugar
  • 6 eggs
  • 4 cups all-purpose flour
  • 2/3 cup milk

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 3 – 8×4 inch loaf pans, then line with parchment paper.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour alternately with the milk, mixing just until incorporated.
  3. Pour batter evenly into prepared loaf pans. Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center of the cakes comes out clean. After removing them from the oven, immediately loosen cake edges with a knife. Allow to cool in pans for 10 minutes, then remove from the pans. Strip off the parchment paper and cool completely on wire racks.






I did a lemon glaze, here’s the recipe:
Whisk 2 cups confectioner’s sugar, 1/3 cup lemon juice.  Next, add 1 tbsp water and 2 tbsp melted butter.  Whisk together, poke holes in cake the pour on top and enjoy!


Of course, it’s not so bad if ya turn it around!  LOL.  Any tips on making a layered cake???  My attempt to cut the top to make it straight=bad!

Originally posted 2012-01-22 06:01:00.

Extra Yummy Chocolate Cake

The Most Moist Chocolate Cake You'll Ever MakeChief Zoo Keeper doesn’t like chocolate, so I don’t get to make a whole lot.  Brownies about covers it.  The other day, after a particularly challenging event, I decided enough was enough!  So, I made chocolate cake!!!  It was so great!!!  So much so, that even Chief Doesn’t-Like-Chocolate liked it!!!  I was vindicated!  AND now I have a recipe the Chief won’t complain about!!!  YAY!!!

You’ll just have to forgive me for the pic, I used my cell phone to take it and, well, you can see…

For some reason, it makes the pics look yellow!  Didn’t effect the taste though!!!  See for yourself!  Try it out!!!!
Ingredients:
  • 2 cups white sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

 

Directions:
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
  2. Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.
  3. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
 
As you can see, I didn’t do layers.  took a little bit longer, but you’ll know when it’s done!!! 

I found the recipe at allrecipes.com here.  Super yummy!!!
Extreme Chocolate Cake RecipeTheir picture was WAY better!!!  LOL.  But you get the idea!!!

Other Recipes you may like!!!

Kitty Litter Cake
Chocolate Gravy
Nacho Goodness

 

Originally posted 2011-10-26 15:48:00.

Kitty Litter Halloween Cake

KittyLitterCake

Isn’t this just HORRIBLE GOODNESS!!! The adults were slightly sickened, but the kids loved it!  Guess that’s how it goes!   We had a great time making it and the reactions to it were very entertaining!  A friend and I made it for a Halloween Party for teen girls and really enjoyed it!  I’m going to go ahead and admit that making the poo was really fun!  We were up late and giggling, so that may have contributed!  Complete the party with scary stories and some ‘bloody punch’, and you’ll all have a night to cherish forever!  I can’t seem to find the pictures of the inside, but using some food coloring, when you slice into it, it looks fabulous!  Here’s how ya make it!

Ingredients:
1 white cake mix, made as directed
green food coloring
1 container cool whip
Any flavor of white colored pudding, made as directed
graham cracker crumbs or vanilla wafers (any tan or light brown cookie would do fine), crushed
tootsie rolls
CLEAN  NEW KITTY LITTER BOX AND SCOOP!!!

Directions:

Make cake as directed.  Let cool.  Take cake out of cake pan and crumble into both large and small chunks.  You can’t really go wrong with the sizes, it will work regardless and you can modify it if you don’t like the way it looks when you put it in the ‘litter box’.  Mix pudding and cake together.  Once you get it smoothed the way you want it, go through in different spots and mix in a bit of food coloring.  This will give it the kitty litter look!  Smooth out cool whip on top, adding small spots of green food coloring in random places.  Cover with crushed cookies/graham crackers.  Take tootsie rolls and stretch and mold them to look like, well I think you can guess!  Let chill in the fridge for a while so that the pudding can thicken to desired texture!  Serve with a litter scoop and enjoy!!!  We used a storage container with rounded edges, the scoop was only a buck, so it wasn’t bad.  Gotta love dollar tree!!!

You’ll Find this Zoo Exhibit Featured Here:

Originally posted 2011-09-28 14:31:00.