Wednesday, November 4, 2015

Smash Cake with Whipped Cream Frosting

I keep saying this but I'm not a baker. I fail horribly most of the time. I'm embarrassed to serve things I bake to people... but I like to push myself out of my comfort zone sometimes :)

I had a baby girl coming for a cake smash session and I thought I'd try something new. I usually make the Giant Cupcake for my cake smash session but I wanted something different.

The only thing I know how to pipe or have tried to pipe is rosettes and even that is questionable. Haha. 

Overall I'm pretty happy with how it turned out. It could have been better but this was going to be destroyed by a little baby so.... It only had to look good for a short period of time during the session. 

I have DIY cake stands but I found this one at Home Goods for under $10! I used my CriCut Explore to cut the name on thick gold card stock and added glitter (because I didn't have already glittered paper - so upset about that!). I chose to go with her name because she was already going to have "one" written on her outfit. 


The cake was made using 2 round Pyrex glass containers. They were one quart each. There was enough batter to make a smaller cake using the smaller round containers! 

Preheat Oven at 350°

1 yellow cake mix 
1 Cup Water
1/2 Cup Oil
French Vanilla pudding dry mix (3.4oz)
4 eggs (one more than what the box calls for)

Mix all ingredients in a large bowl. I filled the bowl 1/2 full and placed it on a cookie sheet and baked at 350° for about 40 mins. I think I checked it after 35 and it wasn't done but in just another 5 mins it was ready. Since I made it over night, I wrapped it in plastic wrap after it cooled and put it in a Ziploc bag.

Couldn't find my other bowl for the photos (I used TWO bowls)

The next day, I leveled the top of the 2 pieces of cake. I filled a good amount of whipped cream in between the layers and crumb coated the outside. It doesn't need a lot. Whipped cream frosting doesn't crumb coat very well but should be just fine. 

It is my 2nd time making whipped cream frosting and I'm so happy with how it turned out (I'm not going to talk about what a disaster the first attempt was.)

Whipped Cream Frosting

I pinned tons of recipes for stabilized whipped cream but eventually tried this one... I followed this tutorial but doubled the ingredients because the worst thing that could happen is running out of whipped cream frosting! All the tutorials I've read and watched on YouTube stresses that you freeze the bowl and whisk for at least 15 minutes before starting. I left it in my freezer overnight.

When I was ready the next day... I got busy!

3 Cups of Heavy Whipping Cream
2 Tsp Gelatin (one pouch)
1/2 Cup Powdered Sugar
1 Tsp Vanilla Extract
4 Tablespoon Water
Pink Food Coloring

I started with mixing the gelatin with water in a glass pyrex measuring cup and let it soften for about 5 minutes. Then I placed the cup in a pan of simmering water to dissolve the mixture. Stir constantly until it's all dissolved. Remove from heat and let cool.

I used a hand mixer to start whipping the cream until it starts to get thick. Add Sugar. Mix again until soft peaks form. Add vanilla, gelatin & food coloring. Mix until stiff peak forms. Everywhere I researched says "do not over beat, it will turn to butter" Scary! huh!?! I guess mine was good since it held it's shape and did not turn into butter (success!).

I used a 1M tip from Wilton and used a disposable piping bag. I didn't take photos while doing this because I thought it was going to end up a disaster. So, I apologize that I don't photos of the process...

Monday, July 27, 2015

Rum Cake

I just tasted the best rum cake ever... Ms. DC brought some in at work. I ate more than I probably should.

I've never had rum cake that moist and yummy before! I asked for the recipe and she sent me a link to GimmeSomeOven's blog with her own alternations.



1 Box Yellow Cake Mix (18.25oz)
1 Package Vanilla Instant Pudding Mix (3.4 oz)
4 Eggs
1/2 Cup Sour Cream
1/2 Cup Rum
Extra Sugar for Pan
1 tsp Vanilla Extract


1/2 Cup Butter
1/2 Cup Rum (divided)
1 Cup White Sugar


Preheat Oven 325° F. Grease bundt pan & pour sugar into it and swirl around until inside of pan is covered. (I may not do this next time, I thought it was too sweet and there was excess sugar where the PAM spray pooled).

Combine Cake Mix and Vanilla Pudding in a large bowl. Add in eggs, sour cream, rum, & vanilla extract. Mix well. 

Pour into pan and bake for 60 minutes (mine would have taken less time, I think 50-55?).

GLAZE - Combine butter, white sugar, half of the rum (1/4 cup) in a saucepan on med heat and stir constantly for about 5 minutes. Remove from heat and stir in the remaining 1/4 cup rum.

Let cake cool for about 10 minutes before turning it right side up. Poke holes in cake with toothpick and spoon glaze over the cake... 

My husband hates it when I make banana bread or muffins but he said this was approved (over the banana stuff) haha.

Not all cake mixes are made equal! I'm sure anyone would do fine but I never really paid attention to the weight of the mix. It seems Duncan Hines is the few that carries 18.25 oz size boxes.

Ah Jello! I love adding these to my cake mixes (vanilla to yellow, chocolate to chocolate, etc.)

I was so excited to find out that the eggs I buy from Costco are now in clear plastic containers. I hated opening the foam ones to make sure that the eggs weren't cracked. I can tell many get cracked because customers open them.

I am not a rum drinker so I just picked up this one...

I ended up using my hand mixer on the batter because I was having a hard time combining the ingredients.

Hmmm.... I couldn't wait to dig in!

Turned it over and glazed the whole sucka!

YUM! My 2 year old loved the cake. My 5 year old said "It smells disgusting mommy, you shouldn't cook things that smell so disgusting" haha 

Tuesday, May 12, 2015

Mint Oreo Chocolate Cupcakes

My baby is 5! I wanted to make treats for his preschool and he requested mint cupcakes. There are lots of different ways to incorporate the Mint Oreo and this is what I came up with (the lazy way).

I made 2 batches (48) since there are 38 preschoolers and 5 teachers. 

What I used (Click here for a printable recipe):

2 Boxes Pillsbury Devil's Food Cake Mix (I made 2 separate batches)
6 Eggs (3 each box)
2 Cups Water (1 Cup each box)
1 Cup Oil (1/2 Cup each box)

2.5 Packs of Mint Oreos
2 Cans of Butter Cream Frosting
Round Piping Tip (the only one left from my pack!)


Preheat oven (350° according to my box)

First Batch - Mix Cake Mix according to package.

Line cupcake pans and place half a mint Oreo on the bottom with cream side facing up.

Fill each cup with batter.

Bake as directed (19 minutes for me) & let cool.

Repeat with the next batch.

I just followed the instructions on the frosting can (Stir 20 times - I'm pretty sure I stirred more than that).

Frost cupcakes (I used a piping bag and small round tip). I've lost all my piping tips except this small round one. :( As you can see, I'm not very good with frosting. hehe

Using a bag, place a few Oreos (the other half) & crush using a rolling pin. I let my baby beat it! Sprinkle the fine crumbs on top of the frosting.

Cut 24 whole pieces of Mint Oreos in half and place it on top of the cupcake.

I cut one in half for a photo and ate it. All the kids at Logan's preschool notice the missing "one" haha

Monday, April 13, 2015

Banana Chocolate Cake

I'm not sure what to call this because I brought it to work and everyone was calling it a brownie. ^_^ I guess it looks like brownies too! Does it really matter?

Anyway, we always have bananas left. Am I buying too much? Maybe... but then when I don't buy enough, I feel sad that I don't have any around to eat! Instead of making the Banana Crumb Muffins I love so much, I decided to try something else. I searched and searched but I really wanted easy and easy I found at this site. What I wanted was to make something using cake mix. I had a box of Duncan Hines Devil's Food Cake Mix. All this recipe uses is the mix, mashed bananas and a cup of chocolate chips. I have been in love with Ghirardelli's semi sweet chocolate chips. I use it in all the baking recipes that calls for chocolate chips. This only bakes for 25 minutes at 350°


Cake Mix
1 Cup Semi-Sweet Chocolate Chips
2 Cups Mashed Bananas (Over-riped)


1) Preheat oven at 350°

     Now....Mash bananas

2) Add bananas to cake mix and combine until mix is all wet (It will be thick)

3) Add 1 cup of chocolate chips and fold in.

4) Spread into a 9x13 greased pan

5) Bake at 350° for 25 minutes. Let cool... I have to say I'm not in love with this but I like it and maybe with some tweaks, it will be much better!

Tuesday, April 7, 2015

Baked Potato Casserole

I'm a rice person. I eat rice everyday.... so when hubby made baked potatoes last week, it was soooo good. I went out and bought more potatoes but haven't had the chance to baked them so I wanted to use it before it starts sprouting lol Casseroles are always quick and easy to put together.


4 Russet Potatoes 
1 lb Ground Chicken, cooked (only because this is what I had)
1/3 Cup Heavy Cream
2 Tablespoon Butter, melted
Bacon, crumbled (I used about 8 slices)
2 Cups Shredded Cheddar Cheese
3 Green onions, chopped
Salt & Pepper to Taste


Preheat oven at 350°

Wash & cube potatoes.

Combine potatoes & chicken in a 9x13 baking pan. Pour in cream & butter. Stir to combine. Season with salt & pepper. Top off with cheese & bacon.

Cover with foil & bake for 1 hour

Uncover and bake additional 10 minutes.

Sprinkle with green onions.

Don't forget the sour cream! :)

Butter Mochi

Ever since I went back to work from maternity leave, I've been working with a new group of people. I have to say I'm happy with where I'm at! Oh and they love to eat! There's always something to eat... which makes it hard to diet but that's no one's fault because I love to eat too! I should practice some self control! haha

One day, there was an email from someone who brought in butter mochi... and I thought to myself "butter mochi?" I've never heard of that and I like mochi. It was so good. It was soft, gooey, and sweet (but not too sweet). Right away, I knew this must be a Hawaiian thing... and why haven't I heard of this from my Hawaiian friend? I texted her right away asking her why she's been holding out on me? :)

I sent my husband to the market (or more like he was already going) to pick up a few things I needed to make butter mochi. We all know that sending your husband to pick up a few things usually end up with incorrect items! Wait... is that just my husband? :D He picked up condensed milk instead of evaporated milk. And we ran out of eggs at home so I had to wait until Easter to make it... it was worth the wait!

I found a few recipes on Pinterest and also got it from my friend so I just did my own version (not too off the recipe). I used a little less flour because I only had one box. I used less sugar because it made me feel a little better about adding a whole stick of butter! I was not sure what the ounces were used in the "cans" of evaporated milk & coconut milk... in the end all that matters was it was goooood! And it was!


1Box (16 oz) Sweet Rice Flour (Mochiko Brand) - It measured approx. 3 cups
2 Cups Sugar
2 Tablespoons Baking Powder
5 Eggs, Beaten
1.5 Teaspoons Vanilla Extract
2 Cans (12oz) Evaporated Milk
1 Can (13.5oz) Coconut Milk
1 Stick Butter, Melted


1) Preheat oven at 350°

2) Combine rice flour, sugar & baking powder in one bowl and set aside

3) In another bowl, beat eggs & vanilla extract (I used a hand mixer on low speed)

4) Add the butter, evaporate milk and coconut milk

5) Beat until well combined

6) Slowly add the dry ingredients to the wet ingredients...

My son held the hand mixer while I slowly poured in the flour mixture. He loves to help. I hope he grows up loving to cook. It's a good thing his dad cooks for us (I'm so lucky) and he loves to be like daddy :)

I wasn't sure how long to mix but I think we mixed for about 1-2 minutes.

7) Pour into a greased 9x13 pan and bake for 50-55 minutes.

8) Let cool. I ate it right out of the pan but my friend says she cuts them into squares and put them in cupcake liners. Maybe next time. This time, I think I'll use my claws haha!

He's getting better at cracking the eggs ^_^

Logan helping with the hand mixer

Thursday, October 23, 2014

Chicken & Pasta Alfredo

I heated up one of my Lean Cuisine meals and sat at the table. My 4 year old wanted to try it. It was the Chicken & Broccoli Alfredo pasta. He really liked it so I decided to make a casserole for him. This is super simple. Really, just 4 ingredients. I would have used Costco's Rotisserie chicken breasts but I didn't want to make more than one stop at the market since I had my kids with me. So I picked up a 2 cans of chunk chicken.


Penne Pasta
Can of Alfredo Sauce
2 Cups Chicken Breast Meat
2 Cups Shredded Mozzarella Cheese

Can you tell I shop at Walmart a lot? haha


Cook pasta according to package.

Drain and put pot back on stove. Empty jar of Alfredo sauce and pour the pasta back in. Add Chicken and combine.

Pour half of the pasta into a greased 9x13 baking dish. Add 1 cup of cheese.

Pour the other half of the pasta in & top off with the remaining cup of cheese.

Bake at 375° for 20 minutes.