Tag Archives: cake

Strawberry Lemonade Layer Cake!!

Posted on June 19, 2011 by Ruthanne

Moist strawberry cake layered with a rich lemonade cream filling. Introducing summer——on a plate!

INGREDIENTS:

One box of strawberry cake mix (plus oil, water and eggs as directed on box)
8oz. Philadelphia Cream Cheese (softened to room temp.)
1 packet (0.23oz.) of Kool-Aid Lemonade
Yellow food coloring gel (as desired for color)
2cups Jet-Puffed Marshmallow Creme
8 oz. Cool Whip Topping
Fresh strawberries to garnish.

DIRECTIONS:

Make cake according to box and bake in 2- 9 inch round cake pans as directed. Turn finished cakes over on cake racks and allow to cool completely.
Cream together cream cheese, lemonade and yellow food coloring until smooth.
Mix marshmallow creme in and then mix in Cool Whip until completely smooth. Refrigerate until cake is cooled and cut.
Cut each cake layer in half.
Alternating layers of cake with layers of filling, assemble cake. End with layer of filling.
Top with sliced strawberries.
Refrigerate and serve chilled.

My thoughts: YUM!!!!! I’m a little obsessed with the filling I used in those confetti cups a few weeks back. This lemonade filling is similar- but has more Cool Whip to make it light and fluffy. I’ve never made a strawberry cake mix before– it is SO GOOD! I love that this recipe uses a cake mix- it makes it a VERY easy and quick recipe that looks so fancy and fun! I think you could drizzle some white chocolate over this and make it over-the-top fancy. I really hope you enjoy this recipe— I’ve gotta have a piece –ready….set….GO!

Want to see more pictures of this cake done as a birthday cake? The filling is made just a little thicker so that the entire cake can be frosted. Just click here. Enjoy!

4-17-12: I love it when people try recipes I’ve posted and take pictures of the process- check out how “Don’t fight the Apple” made this recipe into yummy jar cakes to send to her boyfriend overseas! Great idea!!

4-23-12: Or check out the tips and beautiful photos taken at Jam Hands.

Try some other fun strawberry desserts at Easybaked~ just click on an image to be taken to the recipe!

242 Comments

Posted in Cakes and tagged cake, cool whip, Cream Cheese, dessert, fresh fruit, layer cake, lemonade, marshmallow, strawberry, torte. Bookmark the permalink.

My First Attempt at Cake Pops :)

Posted on May 30, 2011 by Ruthanne

It’s Memorial Day. I have extra down time and I start thinking about cake pops– they are all the rage these days…I look up some info by googling “What are Cake Pops?” and get literally hundreds of recipes for these little treats. Cake + Frosting= balls of happiness. Add a stick and cover them in chocolate–CAKE POPS! So I decided to give them a try…..

INGREDIENTS:

(we went with only things I already had in the house, but these flavors were really yummy!)

1 box of yellow cake mix (and water, oil and eggs to make according to package)
1/2 tub of Wiltons decorating frosting
1 bag of Wilton Dark Candy Cocoa Melts
Small amounts of Wilton colored candy melts to decorate with
24 Lollipop sticks

DIRECTIONS:

Make cake according to directions and cool.
Cut cake into small pieces and scoop into a large mixing bowl.
Using a hand mixer, blend cake into crumbs.

Crumbs!!!

Add frosting and mix with mixer until combined.
Using hands, knead cake and frosting into a dough-like consistency
Use a cookie scoop to measure out scoops of dough. Roll into balls with hands.

Cake and Frosting balls (and Casper watching for crumbs!)

Melt dark chocolate candy melts in the microwave in 30 second increments, stirring in between.
Dip the end of a sucker stick into the chocolate and press into the top of each ball of dough. Allow this chocolate to harden.

Pre-dipped sucker sticks.

Dip entire ball of dough into remaining chocolate- covering completely. Set upright by putting end of stick in a block of styrofoam (or I used a shoebox that I poked holes into!)

Dipping....

Creative use of a shoe box....

Melt colored candy melts in the same manner as you melted the dark chocolate ones and drizzle over the top .

Drizzle drizzle....

Allow chocolate to harden completely and serve!

My thoughts: What a glorious mess this made. wow. In almost every answer on “how to make cake pops” I read something along the lines of- these take practice…don’t expect your first batch to be beautiful etc…and I disregarded this thinking that I’ve dipped almost everything I own in chocolate- how hard could this be???

The cake part is easy. Making crumbs- easy. Mixing in frosting and making balls- easy. Sticks- easy. Dipping these? CRAZY messy! After my 1st five pops were dipped I decided that I was never doing this again. By pop #15 I was thinking I might do this again- but not for 20 years. I dropped pop #22 on the ground and had to eat it (well I couldn’t serve it could I??)

One bite in and I decide I am making these for EVERYTHING!!!! I’d never tasted one of these and I am blown away- no wonder everyone is going through the hassle!

Advice:

1. Don’t wear your favorite white shirt while making these. 😦

2. Eat these over a plate so that when they fall apart you don’t have to wonder how clean the floor is.

3. These take practice- don’t expect your 1st batch to be beautiful- lol 🙂

ENJOY!!!!!!!! r-

10 Comments

Posted in Cake Pops and tagged cake, cake mix, cake pops, chocolate, dessert, frosting, how-to, yellow cake mix. Bookmark the permalink.

Turtle Upside-down Cake

Posted on May 16, 2011 by Ruthanne

Layers of chocolate cake, caramel, pecans and chocolate chips make this cake unique and DELICIOUS!!!

INGREDIENTS:

1 box of german chocolate cake mix
eggs, oil and water needed to make mix according to box
30 Kraft caramels (unwrapped)
8 oz. Philadelphia cream cheese
1c. chopped pecans
1c. semi-sweet chocolate chips

DIRECTIONS:

Preheat oven to 350 degrees.
Coat sides and bottom of 9-Inch Springform Pan
with cooking spray and place a circle of parchment paper in the bottom.
Make cake mix as directed.
Scoop 1/2 of cake mix into bottom of pan and bake for 2o min.
While cake is baking, heat cream cheese in a saucepan over medium heat until smooth.
Add caramels and stir constantly until completely melted and smooth.
After 20 minutes, remove cake from oven. Pour nuts and chocolate chips over partially baked cake layer. Pour caramel over (this may sink slightly in the middle.)
Carefully scoop remaining cake mixture over the top, covering all of the caramel and bake for an additional 25-30 minutes (until center is firm and a cake tester comes out clean).
Remove from oven and run a knife around edges of pan.
Allow to set until cool.
Remove edges of pan and then turn over by setting serving plate on top of cake and flipping. Remove pan bottom and parchment paper.
Top with powdered sugar and caramel sauce if desired.
ENJOY!

My thoughts: I created this cake recipe thinking I could enter it into the RWOP contest (dessert week is coming!) It simply took too long to completely cook and set though (the contest has a one hour limit). I had to post it here for you all though because it was SO tasty! Enjoy!