Saturday, June 14, 2008

My first post.

Today I thought that I would start a blog. Here I am trying to figure out how to do it.

I tend to bake often, so I started this blog with the intention of sharing my baking or ideas of decorating. I took some cake decorating classes at the local Michael's store about 10 months ago. I fell in love with the idea of baking ( which I already loved) on top of that decorating something that tasted great.

Today I will be making cupcakes from a basic cake recipe from scratch. I am trying out a new recipe. I found this recipe on This is a great place to find recipes. First it must pass the thumbs up test of my judges. The judges for today will be my nephew ( Mark), my son ( Tristan) and my baby ( Ethan). Believe it or not the one judge to impress is my son Tristan. He looks for flavor and moisture while the others really don't care.

Here's the thing I love the way cakes or cupcakes taste when made from scratch. However, I don't like the big mess that comes with it. Not to mention it seems to take longer. With kids at home that means a lot of unwanted breaks in between baking, so this recipe is perfect because it is half way done. This is the one thing that caught my attention about this recipe. You can make the mix ahead of time and store it. When the time comes to use it you just take out 3 1/3 cups of the mix add the eggs, milk, and vanilla.

8 c. all-purpose flour
5 c. sugar
1/4 c. baking powder
1 tbsp. salt
2 c. shortening

Mix the flour, sugar, baking powder and salt. Mix in the shortening until it looks like crumbs. Place in airtight containers. Store in a dry cool place for up to six weeks.
Remember to only use 3 1/3 cups of the mix. This recipe yields 15 cupcakes or a two 9 inch layered cake.

For Yellow Cake you will need:
3/4 cup milk
1 tsp vanilla
2 eggs
3 1/3 cups of mix

For Chocolate Cake you will need:
1 cup milk
1/3 cup cocoa
2 eggs
1 tsp vanilla
3 1/3 cups mix

For White Cake you will need:
3/4 cup milk
1 tsp vanilla
2 egg whites
3 1/3 cups mix

Preheat oven to 350 F. Cook for about 18 min if making cupcakes. If making a cake cook for 25 min- 30 min.

Good news.........
This recipe has received a two thumbs up review. I liked it because it wasn't really sweet. It was perfect.

I remember when I was young( many moons ago) my mother used to make a Jello Poke Cake. So, I decided to try Jello Poke Cupcakes. I used the yellow cake recipe above. Then I decided to use Passion Fruit Jello ( that's what I had).

Jello Mix
1 Six oz. box of Jello
1 cup of boiling water
1/2 cup cold water

Boil 1 cup of water and add the Jello. When it is dissolved add 1/2 cup cold water. Poke holes in the cupcakes or cake. I used a dowel to do this you can also use a fork. Pour Jello in the holes. Put them in the refrigerator for about 3 hours to set and chill.

I used a simple Butter Cream frosting. I love this one because you don't have to do any cooking.

Butter Cream Frosting

1/2 cup butter
1/2 shortening
16 oz of powdered sugar ( 1 box of confectioner sugar or 2 cups)
3 tablespoons of water
1 teaspoon vanilla
1 teaspoon almond extract

Blend the butter, water, vanilla and shortening until creamy (about 3 minutes). Add half of the sugar, blend for about 3 minutes. Add the other half of the sugar, blend for another 5 minutes. Butter Cream will become fluffy after being blended for a while. This will keep in an airtight container in the refrigerator for six weeks.

Good luck to anyone who tries this recipe. I hope you like it.


Anonymous said...

Great pictures! Can't wait to try these cupcakes and great instructions

Anonymous said...

Hey girl, I love your site. You are so creative. I hope to someday try this recipe because I love cupcakes and I love Jello. Keep up the good work - tia Ruby

Anonymous said...

Thanks for the idea of using my Nesco, I live in the desert and this will be something that I will be trying to beat our triple digit temps!

samantha said...

Hi cuz, im excited about trying your recipes. Cant wait for your bannana split cup cakes. samantha