Wednesday, November 23, 2016

Fluffy Bakery Style Buttercream Frosting

Hey My Folks, Love You All!!! I Found Another Recipe. This One Is A Fluffy Bakery Style Buttercream.


1 1/2 c. Unsalted Butter, Softened

8 oz cream cheese

1 c. Vegetable Shortening

8 c. Powdered Sugar, Sifted

2 tsp. Vanilla Bean Paste

1 tsp. Salt

2 tbsp. Milk

1 to 2 tbsp. Light Corn Syrup

Using a stand mixer with the whisk attachment, whip butter and shortening together until light and fluffy -- about 5 to 7 minutes. Butter should be white and the mixture should be airy.
Add powdered sugar, milk, vanilla bean paste, salt and corn syrup. Mix on low until combined. Taste the frosting and add additional salt or vanilla bean as needed.
Return mixer to medium-high speed and whip the frosting until it almost doubles in volume and becomes light and fluffy -- about 7 to 8 minutes.
Frosting is done when it is fluffy and forms soft peaks when you pull a spatula from the bowl. The frosting should stick to the back of a cake spatula. If not, add a 1/4 c. sifted powdered sugar and whip again until fluffy.

Found This Great Recipe On

Tuesday, November 15, 2016

Mississippi Mud Pie

When I found A Recipe You Know I will Share...Recipe courtesy of Paula Deen


2 cups sugar

1/2 teaspoon salt

2 cups all-purpose flour

1 stick unsalted butter

1/2 cup vegetable oil

1/2 cup cocoa

1/4 cup water

2 eggs

1 teaspoon baking soda

1/2 cup buttermilk

2 teaspoons vanilla extract

1 bag miniature marshmallows

1 stick unsalted butter, softened

3 tablespoons cocoa

6 tablespoons milk

1 (1-pound) box confectioners' sugar

1 cup chopped pecans or walnuts

1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Grease and flour a 13 by 9-inch baking pan.
Combine the sugar, salt, and flour in a large mixing bowl. Bring the butter, oil, cocoa, and 1/4 cup water to a boil in a saucepan. Add to the flour mixture.
Beat together the eggs, baking soda, buttermilk, and vanilla. Add to the chocolate mixture, mix well, and pour into the prepared pan. Bake for 25 minutes.
While the cake is baking, make the icing by melting the butter in the cocoa and milk over low heat. Bring the mixture to a boil, then remove from the heat. Stir in the confectioners' sugar. Slowly mix in the nuts and the vanilla. Take the cake from the oven, and when it cools a bit cover it with miniature marshmallows. Pour the warm icing over the cake and the marshmallows. Cool the cake before serving.
Recipe courtesy of Paula Deen

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Wednesday, November 9, 2016

Southern Coconut Cake

Good Coconut Cake Goes Along Way With Folks....Just Ask Them In The South.

5 large egg whites

½ cup of milk

2 teaspoons of vanilla extract

3 cups of cake flour

2 cup sugar

4 teaspoons of baking powder

½ teaspoon of salt

2 sticks butter room temperature

1 cup unsweetened coconut milk

2 ½ cups of sweetened flaked coconut for garnishing cake

Preheat the oven to 350F degrees. Butter the bottoms of three 8-inch round cake pans.

Cake Photo...From...
Put the egg whites in a bowl and whisk slightly. Add the ½ cup of milk and the vanilla and whisk to mix thoroughly; set aside.

combine the flour, sugar, baking powder, and salt in a large bowl. Mix dry ingredients well to break up any lumps. Add the butter and coconut milk on low speed and beat just to combine. Raise the speed to medium and beat until light and fluffy about 2 minutes.
Add the egg white mixture in 2 or 3 additions, scraping the sides of the bowl after each addition. Divide the batter among the pans.

Bake for 30 minutes or until a cake taster inserted in the middle comes out clean. Then turn the cakes out and place on a wire rack to cool completely.

7 min frosting

3⁄4 cup sugar

1 teaspoon vanilla extract

1⁄4 cup boiling water

1⁄4 teaspoon cream of tartar

3 unbeaten egg whites

food coloring (optional)

coconut (optional)

Mix sugar, cream of tartar, vanilla and egg whites.
Add boiling water.

Beat on high til mixture forms peaks (like meringue) approx 5-7 minutes.

Monday, November 7, 2016

Louisiana Crunch Cake

Hey! Everyone found Another cake recipe I know you going to love...The cake is so good and light and so moist...Good  Job Twins!!!

Louisiana Crunch Cake

3 c. cake flour

1 tsp. salt

1 tsp. baking powder

1/2 tsp. baking soda

2 c. granulated sugar

2 sticks butter softened room temp

1/4 c. sour cream

4 large eggs room temp

1 c. buttermilk

2 tsp. vanilla extract

Preheat oven to 350 degrees. tube cake pan ready.
In a medium bowl sift together cake flour, salt, baking powder and soda...Set aside.
Beat softened butter and sugar together until very fluffy (about 5 minuets). Mix in sour cream. Add eggs one at a time and beat until mixture becomes light and fluffy. Mix in vanilla extract.
Add in buttermilk and the cake flour mixture in alternates and beat until fully combined (see video for example)
Thoroughly grease a non stick tube pan! If your pan in not a non stick pan, you will need to grease and flour it.
Add approx 1/4 cup of granulated sugar to the pan, and tap around the sides and bottom until evenly coated. Sprinkle coconut flakes to the bottom of pan...You may add more or less coconut, its totally up to you. Pour in batter. Bake for 50 minuets to an hour, or until a wooden skewer inserted into cake comes out clean. DO NOT OVER BAKE!!!!! Otherwise cake will become dry. Once cake is finished baking, remove from pan and let cool.

Vanilla Almond Glaze:
2 c. powdered sugar
4 tbs. butter...melted
4 tbs. canned evaporated milk
1/2 tsp. vanilla extract
1/2 tsp. almond extract

Whisk together powdered sugar butter and milk. Add vanilla extract and almond extract and mix. Add more milk for a thinner consistency.
Drizzle glaze over cake and let set for 10 min.
Serves about 8-10