Monday, April 13, 2015

Carrot Cake (48th Birthday)

Carrot cake......its something that I will not get for a birthday cake because of bad experience when my kids bought it for me for my birthday.  This year I thought I would make it for my darling hubby since he loves carrot cake.  Actually this is my second attempt with this cake and I must say that this cake is so moist and soft even after 4 days in the refrigerator.

This is a true recipe.  There are many recipes out there with fruits and nuts added into this cake but a true carrot cake is fruit whatsoever and the only nut are the ones I use to coat the outside and of course no carrot cake will be complete without cream cheese frosting...

Source: Sweetpea's kitchen


2 1/2 cup all purpose flour
1 1/4 tsp baking powder
1 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp ground black pepper
1/2 tsp nutmeg
1 tbsp ground cardamon
1/2 tsp salt
3 cups grated carrot
1 1/2 cup granulated sugar
1/2 cup packed brown sugar
4 large eggs
1 1/2 cup vegetable oil or canola oil

Grease two 8 inch pan and line with parchment paper.  Preheat oven to 350 degrees.
In a bowl, mix the dry ingredients including the spices and using a wire whisk, stir around until all the ingredients are mixed thoroughly.

In a another mixing bowl, add the oil and sugars. Beat for 2 minutes then add the eggs one at a time. Beat thoroughly.  Using a spatula, add the flour mixture and carrot. Mix well.  Pour into the prepared tins and bake for about 40 minutes or when tested with a toothpick, it comes out clean.

Cool on a wire rack completely.  Frost with cream cheese frosting.

Cream Cheese Frosting

16 ounce of cream cheese, room temperature
1 stick butter (1/2 cup), room temperature
1 tsp vanilla essence
3 cup confectioner sugar
a pinch of salt

* In order to keep the frosting from becoming too runny, do not beat too long.  Just mix until it incorporates throughly.

White Almond Sourcream Wedding Cake with Blueberry Topping

My daughter's friend requested this cake for a get together.  I used the white almond wedding cake recipe for this cake.

I absolutely love this cake.  It's so easy but tastes amazing. I used cream cheese buttercream frosting and filled it with Duncan Hines blueberry pie filling.


2 box white cake mix
2 cup flour
2 cup sugar
1 1/2 Tsp salt
8 egg whites
2 2/3 cups water
4 Tbls vegetable oil
2 cup sour cream
2 Tsp vanilla essence
2 tsp almond extract

Mix all the dry ingredients together In a mixing bowl.  Add the wet ingredients and beat well for 2 minutes on low setting.

One recipe makes 

One 14" and one 6" round
One 16" round or one 12" +  one 10" round
One 12 × 18 "sheet cake 
One 12" + 8"+ 6" round

Half recipe makes

Two 8" round or two 6" + 6 cupcakes

13th Birthday Cake (German Chocolate Cake)

I have been wanting to post this since last month but just do not have the time.  It is my son's birthday and he loves German chocolate cake so I thought that will be the best cake to bake for him.  Used my previous recipe for this and again this recipe never let me down.

The cake was moist and fluffy. The frosting  was the show stopper.  Never ever will I use a store bought frosting.  Yes, it takes a little extra time but the good thing is that you can prepare the frosting ahead of time.

Easter Cake (Bunny and Bird)

First time making an Easter cake.....loved it. Used my every favorite chocolate cake recipe....Hershey Chocolate Cake and frosting!

Rabbit cake was yellow cake with chocolate filling and buttercream frosting.  Topped with coconut shreds.