Thursday, June 11, 2009

June News

Still recovering from the accident. Wrist is doing better. I discovered I really LOVE CAKE! Some people like it, some people don't. I LOVE IT!

I had a customer ask for strawberry cake and I thought YUCK! But I had some leftover batter, baked a small one, made strawberry buttercream and YUMMMMY!!!! So the point is, Don't Knock It til you Try It!

Here are two recipes: One Scratch, One from a mix.

During the Spring I did Strawberry JELLO PUDDING. I should have stocked up. I used that instead of the gelatin. I have also used cheesecake pudding instead of strawberry gelatin with the strawberry cake mix.


1 (18.25 ounce) package white cake mix OR Strawberry cake mix
1 (3 ounce) package strawberry flavored gelatin OR Cheesecake pudding if using strawberry cake mix
1/2 cup vegetable oil
3 eggs
3 tablespoons all-purpose flour
4 ounces Fresh strawberries
1/2 sour cream

Slice strawberries.
Preheat oven to 350 degrees F (175 degrees C). Grease pan or pans according to directions.

Combine the white cake mix, strawberry gelatin, oil, eggs, flour, thawed strawberries, and sour cream and mix until just combined. Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for about 25 to 35 minutes or until a toothpick inserted in the center comes out clean.


2 cups white sugar
1 (3 ounce) package strawberry flavored gelatin
1 cup butter, softened
4 eggs (room temperature)
2 3/4 cups sifted cake flour
2 1/2 teaspoons baking powder
1 cup whole milk, room temperature
1 tablespoon vanilla extract
1/2 cup strawberry puree made from frozen sweetened strawberries

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.
Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.