🍓 Layered vanilla strawberry cake! 🍓
The birthday cake I made my boyfriend back in June!
It was a hit, loved this 💖 although it bugs me to no end that it’s not sitting in the middle 🤦🏻♀️ FOR THE CAKE
Cooking spray & Parchment paper (for the Pan)
1 box vanilla cake mix (Or your fav recipe, that’s what I used)
1 (3.4-oz) package instant vanilla pudding
4 large eggs
1 c. water
1/2 c. butter, melted
1 container cool whip (I used buttercream instead)
FOR THE FROSTING + TOPPING
1/2 c. (1 stick) butter, softened
2 c. powdered sugar
1 tsp. pure vanilla extract
2 tbsp. heavy cream
Pinch of kosher salt
1 qt. strawberries, stems removed
Preheat oven to 350°. Line two 8” round cake pans with parchment paper and grease with cooking spray. In a large bowl, beat together cake mix, pudding mix, eggs, water, and butter. Divide between prepared pans and bake until a toothpick inserted into the middle comes out clean( about 25 minutes.) Let cool completely.
Meanwhile, make buttercream:
In a large bowl of a stand mixer using the paddle attachment, beat butter until fluffy. Add powdered sugar and beat until combined, then add vanilla, heavy cream, and salt and beat until combined.
Spread a thin layer of buttercream on top of one cake layer(after trimming off the browned parts, then transfer remaining buttercream to a piping bag. (No need to use a pastry tip — just snip the end!) Stand strawberries on top of buttercream in an even layer then pipe buttercream between and top of strawberries to cover. Smooth top with an offset spatula.
Place second layer on top, then cover the entire cake with Cool whip (i used my buttercream and also strawberry frosting) Slice any leftover strawberries into thin slices to garnish cake.
Recipe curtsey of @delish 😻
Happy 26th. So I made my own birthday cake this year instead of buying one. Anyone who really knows me knows I love superheroes and my favorite is the Flash, so I decided to do my first themed cake. The top tier is red velvet and the bottom is vanilla. It's not as clean as I hoped but a good first attempt for the amount of time I spent on it 😁🎂🎉🎈#theflash#cakedecorating#birthday#amateurbaker
Low calorie pumpkin chocolate chip cake bars! 🍂🍁🎃🍪
Pillsbury sugar free yellow cake mix
1/2 can organic pumpkin purée
1/2 tbsp real vanilla
1 tbsp brown sugar
1/2 tsp pumpkin pie spice
Mini semisweet chocolate chips •
Combine and bake at 325 for 25 minutes.
I noticed two of the ingredients for this SF cake mix were maltitol and sucralose. Normally I’d have checked but my spouse picked it up. I’m kind of an ingredient snob and probably won’t buy it again but it was fine for a one time treat that was low in sugar and tasted and smelled delicious.
Heard this little nugget from a kids movie!! AND I just love it! .
Never thought of it and it makes so much sense!! Sometimes we get stuck, but we can’t stay there.
Growth, learning, perseverance, love all come from moving forward because when we STOP 🛑, balance is lost and we fall down.
And bust our knees 😂 and get a handle bar in the ribs 🤣. .
Not how I want to live my life, just keep peddling and moving forward.... who cares if it’s slow, just keep going!! #thehousewithaclockinitswalls#einsteinquotes#mondaymood#dontstop
What are your fave aquafaba recipes? I only made these cos I had two chickpea cans worth of aquafaba to use up and I hate wasting food 🤷🏼♀️😜 If you've been following me for a while then you've probably read that I'm not much of a baker... I prefer no-bake recipes because you dont have to worry about burning or undercooking or overmixing or overcooking or setting the tea-towel on fire 😮😆 So I completely winged these... They're either a soft cakey cookie, or, a flat muffin? 🤷🏼♀️ I was aiming for something crunchier but I was scared to leave them in any longer, and I think I needed oil, or less baking soda, or more sugar, or something to make crunchy cookies? #amateurbaker 🤣 Anyways, they're yummy and that's all that counts right? 😍
Choc-Chip Cakies 🍪😋
Makes about 25? I didn't count, and I forget how many I've eaten so I can't do the maths 🤔😂
1 & 1/3 cups Buckwheat Flour
1 & 1/4 cups Coconut Sugar
2 tsp Baking Soda
Pinch of Sea Salt
1 & 1/4 cups Smooth Peanut Butter
1/2 cup Cacao Butter, measured before melting (I had no coconut oil so added the cacao butter... you could try oil/nuttelex instead? Report back if you do please 😜)
1 & 1/2 cups Aquafaba
1 tsp Vanilla Bean Extract
100g Dark Chocolate, chopped
In a large bowl, sift together dry ingredients
In a separate bowl, beat together wet ingredients with an electric mixer until combined and fluffy
Pour wet ingredients into the dry and stir to combine then fold in the chocolate chips. Refrigerate for 30-60 minutes
Preheat oven to 180°C and line 3 baking trays with baking paper
Scoop the dough into tablespoon sized balls and place on the baking trays a few centimeters apart from each other, bake on the middle shelf for 12 minutes or until golden. I baked one tray at a time cos I didn't want to have to rotate the 3 trays up and down 😄 Allow to cool on the trays for 10 minutes, then transfer to a wire rack until they’re cooled completely, but remember, they don't go crunchy when cooled 😂
Oatmeal cream pies!
For the Cookies
1 cup unsalted butter, softened
3/4 cup firmly packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
3 cups old fashioned oatmeal
For the Cream Filling
3/4 cup unsalted butter, softened
2 1/2 cups confectioners’ sugar, sifted
1 tsp pure vanilla extract
1 tbsp milk or half and half
Preheat oven to 350°F. Line cookie sheets with parchment paper.
Using a stand mixer (or electric) cream together butter and sugars until light and fluffy (about 3 minutes.)
Add in eggs and vanilla and mix until combined.
In a medium bowl, whisk together the flour, baking soda, cinnamon and salt. Slowly add the flour mixture to the wet ingredients, mixing until just combined. Add in oats and mix until incorporated.
To make large cookies, use a large cookie scoop (about 3 tablespoons) to drop dough onto prepared cookie sheets. Bake in preheated oven for 13-15 minutes or until golden brown. Allow cookies to sit on cookie sheets for about 5 minutes before removing them to a wire rack to cool completely.
To makes small cookies, use a medium cookie scoop (about 1.5 tablespoons) of dough per cookie and bake for 10-12 minutes. Once cookies have cooled completely, prepare the cream filling.
Also using mixer, beat butter on medium-high speed for about 5 minutes.
Turn the speed down to low and gradually add in the powdered sugar. Continue mixing on low speed until the powdered sugar is completely incorporated. Add in vanilla extract and milk and mix until combined.
Turn mixer back up to medium-high speed and beat the mixture for an additional 3-5 minutes.
To assemble the cookies, pipe or spread the cream filling on the flat side of half of the cookies and put the remaining cookies on top.
Annnd Eat! 😻
Recipe from: @jamiemba (mybakingaddiction.com)
Setting up my week right!
Sun room and crickets 🦗 .
I ❤️ having a part time biz that I can do and take anywhere!
My 9-5 is NEVER this much fun and doesn’t give me free trips either 😉
Want to get fit, help others and make some dough, be your own boss and meet some incredible girl bosses?? .
I didn’t know that I wanted it either, until I actually did it and realized how much happier I was because of it.
Training, support, and accountability from so many women and the positivity is contagious!! .
Don’t we all just want to be happy and do our part to help our fellow man and woman?!
Well, this is your chance and your SIGN to do it!! Pop me a message 👇👇👇👇
(Disclaimer:Beachbody does not guarantee any level of success or income from the Team Beachbody coach opportunity. Each coach’s income depends on his or her own efforts, diligence and skill)
This weekend's challenge was a champagne cake with champagne Italian meringue buttercream.
I started around 10 am and 8 hours later, this rustic monster was the result.
The recipe seemed easy enough to follow, except for the fact that I know meringue is a pain no matter how many times I make it. Boy, did I underestimate it 😂 I think a lot of recipes assume you're baking in a perfectly cool kitchen. Yeah, I'm not... ever. I think my egg whites sat too long before incorporating them into the batter, which is why it's a bit more dense than I'd have liked.
No comment on the frosting. Curdled and started seperating when I added the strawberry purée and champagne.
Good news, it's still quite delicious, with strawberry as the star and the champagne adding a kiss of additional flavor.
I'm feeling okay about the results, but I wouldn't make it again.
Also, no one puts butter down in a recipe, assuming the reader knows it's salted. Absolutely nobody 🙄