Swiss Dotted Birthday Cake Recipe For You!

August 15, 2007 | Posted by Allison as Cake Recipes at 7:00 am | Comments »

With my husband’s birthday coming up this weekend, I’ve got birthday cakes on the brain. Chocolate cakes, lemon cakes, pound cakes, just about every kind of cake!

So, this week I’m calling it Cake Week! And boy do I have just the thing for us today, a Swiss Dotted Birthday Cake recipe! It’s not only beautiful, but delicious as well!

Ingredients:

2 packages (18-1/4 ounces each) white cake mix, plus ingredients to prepare mixes
Grated peel of 3 lemons
2 containers (16 ounces each) lemon frosting
Pastel-colored coated fruit candies or mini mint chips

What’s Next:

Preheat oven to 350°F. Line bottoms of one 6-inch, one 8-inch and one 10-inch round cake pan with parchment paper. Spray pans with nonstick cooking spray.

Prepare cake mixes according to package directions, stirring lemon peel into batter. Pour about 1-3/4 cups batter into 6-inch pan, about 2-3/4 cups batter into 8-inch pan and about 4-1/4 cups batter into 10-inch pan.

Bake 10-inch cake 28 to 30 minutes and 6-inch and 8-inch cakes 33 to 35 minutes or until toothpick inserted into centers comes out clean. Cool completely in pans on wire racks.

Place 10-inch cake upside down on serving plate; frost top and side of cake. If top of 8-inch cake is rounded, cut off top with long serrated knife. Place cake flat side down centered over 10-inch cake. Frost top and side of cake. If top of 6-inch cake is rounded, cut off top with long serrated knife. Place cake flat side down centered over 8-inch cake. Frost top and side of 6-inch cake. Decorate with candies as desired.

Eat well & Laugh often!

Coconut Cake Recipe for Mother’s Day

May 10, 2007 | Posted by Allison as Cake Recipes at 12:00 pm | (5) Comments »

Isn’t it about time that you show your mom how much you need her by making her a cake? This Mother’s Day scrap the cards & make her a nice cake to surprise her.

This Coconut Cake Recipe is sure to win any mother’s heart & she will appreciate all your hard work!

Ingredients:

1 package (about 18 ounces) white cake mix
1 can (about 13 ounces) light coconut milk
4 egg whites
1 container (16 ounces) vanilla frosting
2 cups flaked coconut
Violet food coloring paste
Edible flowers (optional)

What’s Next:

Go ahead & preheat your over to 350 F or 175 C.

Grease 2 (8-inch) round cake pans; line with with parchment paper.

Combine cake mix, coconut milk and egg whites in large bowl; beat at low speed of electric mixer 30 seconds. Beat 2 minutes at medium-low speed or until well blended.

Divide batter evenly between prepared pans. Bake 40 to 45 minutes or until toothpicks inserted into centers come out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks; cool completely.

Place 1 cake layer on cake board or serving platter; frost top with vanilla frosting. Top with remaining layer; frost side and top of cake with remaining frosting.

Place coconut in large resealable food storage bag; add small amount of food coloring. Seal bag; knead until coconut is evenly tinted. Press coconut into frosting on side of cake. Garnish with edible flowers, if desired.

Eat well & Laugh often!

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