Tag Archives: cake

Red Velvet Cupcakes



16 oz box Duncan Hines Red Velvet Cake Mix, dry mix only
3 egg whites
1 cup water
6 oz container plain, non-fat Greek yogurt
1 tsp vanilla extract
1 tsp baking powder

Cream Cheese Frosting:

4 oz reduced-fat cream cheese
1/2 cup powdered sugar
1 tsp vanilla flavoring



Preheat oven to 350 degrees Fahrenheit.

Using cupcake liners, line two mini muffin pans with cupcake liners and set aside.

In a stand-up mixer or using a hand mixer, mix dry cake mix, egg whites, water, yogurt, vanilla and baking powder until well mixed. Mix for about 2-3 minutes.

Using a spoon, evenly fill cupcake liners with cake batter.

Bake for 12-15 minutes or until toothpick inserted in the center of cupcake comes out clean.


Beat softened cream cheese and powdered sugar together on high until icing starts to become thick, add in vanilla and continue beating on high until frosting is creamy.

After cupcakes have cooled, pipe or spread the cream cheese frosting mixture over each cupcake.

Refrigerate any leftover icing and store any leftover cupcakes in refrigerator.


St. Patrick’s Day Cake Pops Recipe


1 Boxed cake mix in your choice of flavor
1 Bag of Wilton green candy melts
1 Container of Wilton St. Patrick’s day sprinkles
Candy Pop sticks
Baby Cakes Cake Pop Maker
Deep bowl
Styrofoam block to stick Cake Pops in to dry


Prepare your cake mix batter according to the directions on the package and pour into the bottle that is included with the Baby Cakes Cake Pop Maker.

Plug in your Baby Cakes Cake Pop Maker and allow it to preheat for a few minutes.

Open the cake pop maker lid and squeeze about 1 tablespoon of batter into each cake pop cups. Do not overfill, but be sure to fill each cup enough, or your cake pops will have holes in the side.

Close the cake pop maker lid and rotate it 180 degrees.

Let cake pops cook for 3-4 minutes, and then rotate the cake pop maker back 180 degrees to the starting point, and lift the lid.

Use the included fork and remove the cake pops from the machine. Set them on the included racks to cool down.

Place your bag of green candy melts into a bowl and put it in the microwave for one minute and then stir. Continue microwaving and stirring at 30 second intervals until the candy is completely melted.

Place a cake pop stick into each of your cake pops, be sure not to stick it too far in or it will go through the top.

Hold a cake pop over the bowl of candy melts and use a spoon to drizzle candy over each part of the cake pop. Gently shake the excess candy off the cake pop over the bowl and place it in a Styrofoam block to dry a little.

Before the cake pops have dried completely, hold them over a plate and sprinkle on the Wilton St. Patrick’s Day sprinkles. Place back on the Styrofoam block to finish drying.

Remove cake pops from Styrofoam block and place in a container for storage, or wrap in small candy bags to give as gifts.

Green Ombre Cake

How to Make an Ombre Cake

I made one white cake recipe (you can certainly use a box mix here!) and divided it into six bowls.

The first bowl I left plain, the second I used 2-3 drops, the third was 4-5 drops, the fourth was 1/4 teaspoon, the fifth was 1/2 teaspoon, and the sixth was about 1 teaspoon. (I just poured out the rest of the bottle.)

I then poured the batter into prepared 6-inch round cake pans. I only have three, so I baked the cakes three at a time for about 18 minutes at 350 degrees. Be sure to start checking your cakes at 15 minutes and remove when an inserted toothpick is removed clean.

After the cakes have cooked and cooled, I stack them on my cake stand. Start with the darkest layer, and cover it in about 1/4 cup of white frosting.

Place the next darkest layer on top and add more frosting. Repeat until you have stacked every layer and be sure to end with the white layer on top.

Cover the cake in a crumb coat of buttercream, chill for about 30 minutes in fridge, and then cover in a final smooth coat of buttercream.


Maple-Walnut Layer Cake With Easy Maple Frosting

For the cake:


1-1/2 cups walnut halves, plus extra for garnish
1 cup (2 sticks) unsalted butter, softened, plus extra for pans
3/4 cup granulated sugar
3/4 cup firmly packed light-brown sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
3 cups cake flour, plus extra for pans
1-1/2 teaspoons baking powder
1 teaspoon kosher or sea salt
3/4 teaspoon baking soda
1 cup maple syrup
1/2 cup milk
1/2 cup sour cream


Preheat your oven to 350°. Butter and flour three 8-inch cake pans.

First, prepare the walnuts: In a medium-size skillet over medium heat, toast nuts lightly until light brown and fragrant, 5 to 7 minutes. Cool nuts; then pulse in a blender or food processor until nuts have the texture of bulgur. Set aside.

Next, make the cake: In a large bowl, cream butter and sugars with an electric mixer until light and fluffy. In another bowl, beat eggs and yolks lightly with vanilla; then add to butter mixture and beat until incorporated. In a separate bowl, whisk together flour, baking powder, salt, and baking soda; set aside. In a fourth bowl, whisk together maple syrup, milk, and sour cream; set aside.

Add one-third of the dry ingredients to the butter/egg mixture and stir until just moistened; then add one-third of the maple/sour-cream mixture. Repeat until all ingredients are combined. Gently fold in walnuts. Divide batter among the three prepared cake pans. Bake 30 minutes, or until cake springs back to the touch.

For the frosting:

1/2 cup maple syrup
1/2 cup (1 stick, or 8 tablespoons) unsalted butter, softened
8 ounces (1 package) cream cheese, softened
4 cups confectioner’s sugar
1 tablespoon heavy cream
1 teaspoon vanilla extract
Garnish: walnut halves


Meanwhile, make the frosting: Put syrup in a small saucepan over medium-high heat and simmer, uncovered, until reduced to 2 tablespoons, 15 to 20 minutes. Set aside to cool. Cream together butter and cream cheese; then add sugar and mix well. Add cooled reduced syrup, cream, and vanilla; beat until smooth.

When cakes are done, cool them in their pans 30 to 45 minutes. Then remove from pans, layer, and frost. Garnish with walnut halves.

Italian Cream Cake

Serves: 12



1 c buttermilk
1 tsp baking soda
5 large eggs, separated
1 c pecans, in pieces
2 c flour
2 c sugar
1 stick butter, softened
1/2 c crisco
1 tsp pure mexican vanilla
1 can(s) angel flake coconut


1 stick butter, softened
1 pkg cream cheese (8 oz)
1 tsp pure mexican vanilla
1 lb powdered sugar
1 c pecans, in pieces



Preheat oven to 325 degreees. Beat egg whites and set aside.

Add soda to buttermilk and set aside.

Cream sugar, Crisco and butter. Add egg yolks; beat well. Add buttermilk, flour and vanilla.

Fold in egg whites, then pecans, then coconut.

Pour into 3 round (greased & floured)cake pans.

Bake for 25 to 30 minutes or until done.


Cream butter, cream cheese and vanilla. Add powdered sugar and mix well. Stir in pecans.

Strawberry Shortcake No-bake Icebox Cake

Servings: 4


1 pound fresh strawberries, cut into bite-size pieces
1/4 Cup granulated sugar
2 Cups heavy cream
1 Tbs vanilla extract
2 Cups powdered sugar
8-10 graham crackers
2 Tbs vanilla pudding mix, unprepared


Reserve a handful of strawberries for garnishing the top of the cake. Place the remaining strawberries in a large bowl. Sprinkle granulated sugar over top. Stir to combine and allow to sit.

In a tall bowl whip the heavy cream with an electric mixer until you can start to see a trail of the mixer through the cream. Add the vanilla and 1/4 cup powdered sugar. Whip until stiff peaks form (in other words when you turn off the blender and lift the beaters out of the cream, the cream stand up on the end of the beater). Set aside.

Line a 9×5 inch pan with plastic wrap. Use enough to have excess that you can wrap over the top. Layer 1/3 of the whipped cream into the pan. Spoon ½ of the strawberries on top of the whipped cream, evenly. Top with a layer of graham crackers, breaking them if necessary to make them fit.

Then add another 1/3 of the whipped cream, smoothing it out evenly with a spatula. Add the remaining strawberries evenly over the whipped cream, then top with another layer of graham crackers, also breaking them if necessary to make them fit. Pull the excess plastic wrap over the top to cover. Freeze for 3-4 hours.

Meanwhile, add the remaining 1 3/4 cups powdered sugar, vanilla pudding mix and salt to the remaining whipped cream. Whip until it comes together. Refrigerate until ready to use.

Remove the cake from freezer, unwrap the top of the cake and invert pan onto a plate. Remove the plastic wrap and frost with the whipped cream icing and sprinkle remaining strawberries on top. Freeze until ready to serve. Run your knife under hot water to warm the knife. Dry if necessary, cut cake. The knife should slide through the cake more easily. Repeat as necessary.


Upside Down Banana Cake

Serves 16


Cooking spray
3 to 4 ripe bananas, peeled and halved lengthwise
8 tablespoons (1 stick) unsalted butter
1 cup packed light brown sugar
3 cups all-purpose flour
1 3/4 cups granulated sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
4 large eggs
3/4 cup canola oil or unsalted butter, melted and cooled
1 cup whole milk or alternative milk
1 tablespoon vanilla extract


Arrange a rack in the middle of the oven and heat to 350°F. Generously coat a 9 by 13-inch baking dish with cooking spray. Lay the banana halves cut-side down in the dish in a single layer; set aside.

Melt the butter in a small saucepan over medium heat. Add the brown sugar and bring to a simmer, whisking to dissolve the sugar. Pour over the bananas in an even layer; set aside while you prepare the cake batter.

Whisk the flour, sugar, baking powder, and salt together in a large bowl. Add the eggs, oil or butter, milk, and vanilla and mix with an electric hand mixer on medium speed until smooth, about 3 minutes. Pour the batter evenly over the bananas.

Bake until the cake is lightly browned and springs back when tapped gingerly, 40 to 50 minutes. Cool on a rack for 15 minutes before cutting and serving.