Thursday, June 15, 2017



1 1/2 sticks (12T) (170g) unsalted butter, softened
1 1/2 cups (300g) granulated sugar
4 large eggs, room temperature (if cold, place in a bowl of warm water for 5 min.)
2 1/2 cups (285g) cake flour *if you do not have cake flour, see note below
1/2 teaspoon (3g) salt
2 1/2 teaspoons (12g) baking powder
zest of 2 lemons
1 1/4 cups (302g) milk
2 Tablespoons (18g) vegetable oil (I used canola oil)
2 teaspoons (8g) lemon extract

*** ** If you don't have cake flour, for each cup of all purpose flour remove 2 Tablespoons of flour and replace with 2 Tablespoons of cornstarch. For this recipe, measure out 2 1/2 cups all purpose flour, remove 5 Tablespoons and replace with 5 Tablespoons cornstarch. Whisk to blend.


Preheat the oven to 350 degrees
Grease and flour two 8 inch pans ( my pans are 2 inches deep)
In a medium sized bowl add the flour, baking powder, salt and zest of 2 lemons. Whisk to blend.
In another bowl, add the milk, vegetable oil and lemon extract. Whisk to blend.
Beat the softened butter until lightened in color and smooth. Gradually add the sugar and mix on medium speed 4 to 5 minutes until it is light and fluffy.
Add the eggs one at a time, mixing until the yellow of the yolk disappears.
Add the flour mixture and the milk mixture alternately. Begin and end with the flour (3 additions of flour and 2 of milk). Mix until combined and smooth, do not mix above medium speed or over mix. Pour the batter into the prepared pans, smoothing the tops with the back of a spoon. Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted in the center comes out clean or with only a few crumbs attached. Let the cakes cool in the pans 10 minutes then turn out.

Thanks for stopping by! We hope that you enjoy this delicious homemade Lemon Cake recipe as much as we have!

Shimmer and Shine Birthday Cake

Happy Birthday Makayla !

Hennessy Birthday Cake

Chocolate Covered Strawberries

#chocolatedippedstrawberries #uniqegift...... yummy.....

Thursday, June 1, 2017

The Best Carrot Cake

Carrot Cake {Recipe}

This To Die For Carrot Cake receives rave reviews for it's unbelievable
moistness and flavor! Truly the BEST CARROT CAKE you'll ever try! So easy
to make and as an added bonus, there's no oil or butter!
I know this cake will quickly become a family favorite!
Serves: 16 slices


1¼ cups unsweetened applesauce (or oil, this is what my Nana used)
2 cups granulated sugar
3 eggs, room temperature

2 cups all­ purpose flour
1 tsp baking soda
1½ tsp baking powder
½ tsp salt
1 tsp cinnamon

2 cups grated carrots
1 cup shredded sweetened coconut
1 cup chopped nuts (optional)
1 tsp vanilla
1 cup Dole crushed pineapple (not drained!) {use the pineapple in JUICE not syrup}

Cream Cheese Frosting:

1 cup butter (softened)
16 oz cream cheese (softened)
2 tsp vanilla
2 lbs powdered sugar
top with toasted pecans or coconut if desired


1. Preheat oven to 350 degrees.
2. Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients.
3. Pour into a lightly greased 9 x 13 , two 9 ­inch pans or three 8­ inch pans. (The cake is very moist so cutting parchment for the bottom of your pans will ensure they don't stick. I prefer to use the non ­stick baking spray that has the flour in it for easy cake removal.)
4. Bake for 35-­40 minutes for the 9 x13 and 9 ­inch pans and 25-­30 minutes for the 8 ­inch pans. You're looking for an inserted toothpick to come out clean.
5. Let cakes cool for 10 minutes in the pan and then remove to a cooling rack and let cool completely.

For the frosting:
1. Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar and beat until
nice and smooth.
2. Invert the cake onto a cake plate or stand.
3. Apply a generous dollop of frosting and spread...
4. Gently place the second cake on top and continue frosting. Repeat with the third cake if you made three.
5. Refrigerate for an hour before serving for best results.

The frosting recipe can be halved if you are not planning on piping a border and adding a lot of frosting decorations to the top of the cake.
Recipe by Mom On Timeout

Wednesday, May 31, 2017

Kate Spade Birthday Cake

#birthdaycake #gold #black #white #blush

Red Velvet Cheesecake Cake

Red Velvet Cheesecake Cake #birthdaycake #homemade

WHS Graduation Cake

Congratulations Sierra & Kiara !

1st Birthday Giant Cupcake Cake

Mercer Graduation Cake

Congratulations Gregory !

LSU Graduation Cake

Congratulations Billy !

Dessert in a Jar

Cute. Delicious. Easy to prepare and transport for a big group!

8 oz. of layered cake, frosting and filling in a mason jar, all wrapped up ready to gift, ready to devour. Perfect for gifts, favors, and more.
Cakes in a jar are a creative way to have dessert at:
~ weddings (makes a fun favor)
~ bridal/baby showers
~ birthday parties
~ corporate gifts/events
~ or just to enjoy all by yourself!
Each cake is handmade, and are made to order.
By utilizing the mason jars, we are allowed a shelf life of 10 days without refrigeration, and 3 weeks in the fridge, or up to 2 months in the freezer.


Friday, May 5, 2017

American Meringue Buttercream


1/4 Cup Heavy whipping Cream
3/4 Cup Carton Pasteurized Egg Whites
4 TBSP Meringue Powder
1/2 tsp Salt
2 lbs Powdered Sugar (preferrably C & H Brand)
2 lbs Unsalted Butter
2 tsp Pure Vanilla Extract
1/2 tsp Butter Flavor

Place Cream and Egg Whites in Mixer and whip on High with whisk attachment until light and frothy, 30 seconds to 1 minute.
Add in Meringue Powder, Salt and Powdered Sugar and whip on high for 5 minutes.
Continue mixing on low and add butter in 1 stick at a time, then add in Vanilla Extract and Butter Flavor.
Whip entire mixture on high for 6 minutes.
Switch to Paddle Attachment and mix on low for 3-5 minutes or until most of the air bubbles have been released.
Enjoy this amazing new kind of buttercream that is light, fluffy, not too sweet, not too buttery and delicious! <3

Sunday, March 26, 2017

Minnie Mouse 1st Birthday Cake

 MyKayla Smith
This is the cake that Zana Pavlic of My Cake Sweet Dreams made for Harley's 1st birthday party! I'm in love 💙💜💚 It is absolutely perfect down to the very last detail 😍 Every single polka dot was perfectly in place and it tasted even better than it looked (hard to believe right 💗) The smash cake was red velvet with cream cheese buttercream mixed with Italian buttercream icing and the main cake was red velvet on the bottom layer with a chocolate top layer with fondant laid over the icing! It is the most beautiful cake I've ever seen, and I'll definitely be getting more from her ^.^ Also notice, the delicately laid bows and the ruffles on the bottom 🎂🎂 (I had to point them out because they were just to beautiful not to!)


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