DIY Oreo Ice Cream Cake

Ingredients 

24 Ice Cream Sandwiches

Cool Whip

A Package of Oreos

1. One Hot Fudge Sauce

Steps

1. Assemble the cake by 4 ice cream sandwiches on the outside as the border. Place 6 ice cream sandwiches together. Put the Hot fudge Sauce around the whole cake and smooth it out.

2. Crumble the Oreo's in a bowl and then place on top of the hot fudge sauce.

3.Assemble the cake by 4 ice cream sandwiches on the outside as the border. Place 6 ice cream sandwiches together. Put the Hot fudge Sauce around the whole cake and smooth it out.

4. Crumble the Oreo's in a bowl and then place on top of the hot fudge sauce.

5. Place the cool whip around the sides and top of the cake. Finish with crushed oreo's 

Enjoy and Have Fun Baking!!!!!!!!!!!!!!!

Honey Bee Cake

The cake

4 oz bittersweet chocolate (broken into pieces)

1 ⅓ cups light brown sugar

2 sticks soft butter

½ cup honey

2 large eggs

1 ½ cups all-purpose flour

1 teaspoon baking soda

1 tablespoon unsweetened cocoa

1 cup boiling water

The sticky honey glaze

¼ cup water

½ cup honey

6 oz bittersweet chocolate

¾ cup confectioners' sugar

The bees

1 oz yellow marzipan

1. Preheat the oven to 350 degrees

2. Beat together the sugar and soft butter until airy and creamy, and then add the honey.

3. Add 1 of the eggs, beating it in with a tablespoon of the flour, and then the other egg with another tablespoon of flour. Fold in the melted chocolate, and then the rest of the flour and baking soda. Add the cocoa pushed through a tea strainer to ensure you have no lumps, and last of all, beat in the boiling water. Mix everything well to make a smooth batter and pour into the prepared tin. Cook for up to 1 1/2 hours, though check the cake after 45 minutes and if it is getting too dark, cover the top lightly with aluminium foil and keep checking every 15 minutes.

4. Let the cake cool completely in the tin on a rack.

5. Pour the glaze over the cold honey bee cake;

6. Divide the marzipan into 6 even pieces and shape them into fat, sausage-like bees' bodies, slightly tapered at the ends

Enjoy and Have fun Baking!!!

Lemon Lime Cake

Lemon Lime Cake

1 cup sugar

1/2 cup butter

2 eggs

1 1/2 teaspoons vanilla

1 tablespoon lime zest

1 tablespoon lemon zest

1 1/2 cups flour

1 teaspoon baking powder

1/4 cup milk

3 tablespoons lemon and/or lime juice (I juiced the lemon and lime into the same bowl and got 3 tbsp)

Lime Whipped Cream

1 pint cold whipping cream

1/2 teaspoon vanilla extract

1 tablespoons lime zest

3 tablespoons powdered sugar

In the bowl of an electric mixer, add cream, vanilla, sugar and lime zest. Best until cream stiffens, about 5-6 minutes. 

Preheat oven to 350.

1. Cream butter, sugar, and eggs together until fluffy. Add vanilla and zest and combine until mixed.
2. Combine dry ingredients in a bowl. Add the dry ingredients, mixing until just combined. Add the lemon and lime juice and thoroughly mix. Once mixed, add milk and beat until combined.
3. Pour into an 8×8 or 9×9 square cake pan and bake for 30-35 mins at 350. Let cool completely.
4. Frost cake and refrigerate. I used a pastry bag and tip to frost.

Enjoy and Have fun Baking!!!

Pistachio Cake

1 package white cake mix (regular size)

  1 package (3.4 ounces) instant pistachio pudding mix

  1 cup lemon-lime soda

  1 cup canola oil

  3 eggs

  1 cup chopped walnuts

  FROSTING:

  1-1/2 cups cold milk

  1 package (3.4 ounces) instant pistachio pudding mix

  1 carton (8 ounces) frozen whipped topping, thawed

  1/2 cup pistachios, toasted

1. In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes; stir in walnuts.
2. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
3. For frosting, in a large bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in whipped topping. Spread over cake. Sprinkle with pistachios. Refrigerate for about 30 minutes before cutting. Garnish with whole pistachios and mint if desired. Refrigerate leftovers

Enjoy and Have fun Baking!!!!

Black Forest Cake

Ingredients

• 2 ounces unsweetened chocolate
    1/3 cup canola oil
    2 eggs, separated
    1-1/2 cups sugar, divided
    1-3/4 cups cake flour
    1 teaspoon salt
    3/4 teaspoon baking soda
    1 cup 2% milk
    CREAM FILLING:
    6 tablespoons butter, softened
    4 cups confectioners' sugar
    1-1/2 teaspoons vanilla extract
    4 to 5 tablespoons half-and-half cream
    CHERRY FILLING:
    1 can (14-1/2 ounces) pitted tart cherries
    2 tablespoons cornstarch
    3/4 cup sugar
    1/4 teaspoon almond extract
    6 drops red food coloring
    CHOCOLATE FILLING:
    1 cup heavy whipping cream
    1/4 cup chocolate syrup
    1 teaspoon vanilla extract
    FROSTING:
    2 cups heavy whipping cream
    2 tablespoons sugar

• 1. In a microwave, melt chocolate; stir until smooth. Cool slightly. In a large bowl, beat the oil, egg yolks, 1 cup sugar and melted chocolate. Combine the flour, salt and baking soda; gradually add to chocolate mixture alternately with milk.
  2. In a small bowl, beat egg whites until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time, until stiff peaks form. Fold into batter.
  3. Pour into two greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans.
  4. In a large bowl, beat cream filling ingredients until smooth; cover and refrigerate. For cherry filling, drain cherries, reserving juice. In a saucepan, combine cornstarch, sugar and cherry juice until smooth. Add cherries. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in extract and food coloring. Cool completely.
  5. In a small bowl, beat chocolate filling ingredients until soft peaks form. Cover and refrigerate.
  6. For frosting, in a large bowl, beat the cream, sugar and vanilla until soft peaks form. Cover and refrigerate.
  7. To assemble, cut each cake into two horizontal layers. Place bottom layer on a serving plate; top with 1/2 cup cream filling. Place 1 cup cream filling in a heavy-duty resealable plastic bag; cut a 1/2-in. triangle in one corner of bag. Make a rim of filling 3/4 in. high around outer edge of cake.
  8. Make a second rim 2 in. from edge. Spoon cherry filling between rings. Refrigerate for 30 minutes. Spread chocolate filling over second cake layer; place over cherry filling.
  9. Spread remaining cream filling over third layer; place over chocolate filling. Top with fourth layer. Spread frosting over top and sides of cake. Garnish with chocolate curls, cherries and mint. Store in the refrigerator. 
• Enjoy and Have fun Baking!!!

Carrot Cake

Ingredients
2 cups granulated sugar
1 1/2 cups vegetable oil
4 fresh whole eggs
2 cups pastry flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
3 cups raw finely ground carrots
4 ounces finely chopped walnuts
Frosting Ingredients:

1 1/2 pounds powdered sugar
12 ounces room temperature cream cheese
1 tablespoon vanilla extract
2 ounces room temperature margarine

Preheat oven to 300 degrees F.
1.In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in carrots and chopped nuts until well blended. Distribute batter evenly into 3 (9-inch) cake layer pans, which have been generously greased. There will be approximately 1 pound 5 ounces of batter per pan. 

2.Place in preheated oven and bake for 50 to 60 minutes. 

3. Cool layers in pans, for approximately 1 hour. Store layers in pans, inverted, in closed cupboard to prevent drying. Layers must be a minimum of 1 day old.

4.To remove layers from baking pan, turn upside down, tap edge of pan on a hard surface. Center a 9-inch cake circle on top of revolving cake stand. Remove paper from bottom of layer cake. 

5.Place first layer, bottom side down, at center of cake stand. With a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center second layer on top of first layer with topside down. Again with a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center third layer on top of second layer with topside down. Using both hands, press firmly but gently, all layers together to get one firm cake. With spatula, spread remainder of frosting to cover top and sides of cake. 

6.Refrigerated until needed. Display on counter or cake stand with a plastic cover.

Enjoy and Have fun time baking!!!

How to make an M&M Cake

How to make M&M Cake 

My cousin cheyenne was turning 11 and she asked to make her an M&M cake that she saw on a youtube video. Of course i said yes and she was wicked excited for her birthday and the cake!

What you will need 

1. one 8 inch cake pan

2. one bundt cake pan

3.a big bag  of m&m 

4. frosting of your choice

5. Sprinkles

Chocolate Cake:

3/4 cup butter

3 eggs

2 cups all purpose flour

3/4 cup unsweetened coco powder

1 teaspoon of baking soda

3/4 teaspoon baking powder

1/2 teaspoon salt

2 cups sugar

2 teaspoons vanilla extract

1/2 cups milk

2.tubes of frosting of your choice

1 bottle of sprinkles

1. Let butter and eggs stand at room temperature for 30 minutes.

2. Grease the 8 inch cake and bundt pan.

3. Preheat the oven to 350*.

4. beat eggs and sugar for 30 seconds. beat vanilla extract. add flour mixture and milk to butter mixture.

5.spread the batter evenly into the prepared pans.

6. bake for 30 to 35 minutes .

7. let cake cool completely

8. put 8inch cake on a cake board then place the bundt on top. put m&m in the hole until it fills the top of bundt.

9. frost the whole cake with your choice of frosting.

10.place the remaining m&m all over cake 

Enjoy and have a great time