Banana Cake with Cream Cheese Frosting

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We have a busy Sunday so I made an early dinner and this Banana Cake for dessert.  This cake is moist and delicious and the homemade frosting is the “icing on the cake”!!

Banana Cake

2 eggs

2/14 cups flour (all purpose)

1 1/2 cups sugar

1 1/2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 cup mashed bananas

3/4 cup milk mixed with 1 TBSP. lemon juice

1/4 cup vegetable or canola oil (I used coconut oil)

1 tsp. vanilla extract

Grease well a 13×9 cake pan or 2 round pans. Preheat oven to 350

Let eggs sit at room temperature for 30 minutes.

In a large mixing bowl stir the flour, sugar, baking powder, baking soda and salt together.  Add the bananas, milk/lemon juice, oil and vanilla.  Beat with an electric mixer until combined.

Add eggs and beat on medium speed for 2 minutes.  Pour into the pan.

Bake at 350 for approximately 30 minutes (checking after 25 minutes or so for doneness by inserting a tooth pick in the center and if it comes out clean it’s done).

Remove and let cool.

Frost with homemade Cream Cheese Frosting!  This cake deserves the homemade instead of store bought because it’s so good!!

Cream Cheese Frosting

1 8 oz brick cream cheese softened

1/2 cup butter

2 TBSP. vanilla extract

5 1/2 – 6 cups sifted powdered sugar

Beat the cream cheese, butter, and vanilla until light and fluffy.  Gradually add the powdered sugar until it’s spreadable and smooth.

**This makes a large container of frosting which you can store in the fridge for up to 3 weeks.  Or cut the recipe in half for the perfect amount for this cake**

 

Lemon Lime Soda Pound Cake

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It doesn’t get much easier than this!  This is the perfect Pound Cake, full of butter flavor, lemon flavor and moist!
These make great gifts, dessert for a party, treat for tea time, brunch, or anytime really.
The Teen Queen decided to make a batch tonight.  No one in the house complained that’s for sure 🙂
Super Easy to make:
 
1 1/2 cups butter
3 cups sugar
5 eggs
2 TBSP lemon extract
1/3 cup lemon juice
3/4 cup of lemon lime soda
3 cups of flour
 
Cream the butter and sugar. Add the eggs mixing after each one. Mix in the extract, juice and soda. Add the flour a cup at a time and mix until incorporated.
 
Spoon into very well greased and floured loaf pans (2 regular or 4 mini).
 
Bake at 325 for approximately 45 minutes (obviously shorter for the mini loaves). A toothpick should come out clean when finished

Cake Balls

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These are a fun dessert to take to a party or make and have at home for school lunch desserts, after dinner desserts or small treat!

While these are all over Pinterest now, years ago my aunt made these after she baked a cake to long.  She actually made them with the frosting mixed into the cake mix and then warmed the rest of the frosting in a pot and rolled them in it.   Needless to say, they didn’t hold up well so she tried some with making her own melting chocolate.  Boy I wish she had patented the idea 🙂

You can see how we make them on my Facebook page here:  Cake Balls

 

 

Orange Cake (2 ingredients)!!

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Perfect for a nice light summer dessert with a beautiful light orange color!

This is an easy recipe when you are pressed for time!!

2 Ingredients.

I made this after work for dessert tonight. Super EASY!!

1 box of yellow cake mix
12 ounces orange soda
Pre-heat oven to 350 degrees

Mix together and beat until smooth about 2 minutes.

Pour into greased cake pan (I used 2 rounds)

Bake approximately 15-20 minutes checking after 15 so you don’t over cook it (toothpick should come out clean when checking)

Let cool and you can frost with glaze, cool whip or enjoy plain.

Glaze I used was:
1 1/2 cups powdered sugar sifted
1 Tablespoon melted butter
2 1/2 Tablespoons Orange Juice

I have made this with Sierra Mist (or any lemon lime flavored soda) and replaced the orange juice in the glaze with fresh squeezed lemon juice).

Great weeknight dessert!

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Lemonade Cake

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With spring coming I thought I would share our lemonade cake as it’s full of spring colors with a hint of lemon flavor.

The recipe is simple and the cake is dense and delicious!

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The one above was made last spring and decorated with our homemade light lemon frosting with store bought yellow frosting in the tube to decorate as it was being entered in a “cake share” party.

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You can see the ingredients are simple.

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When I made this cake last week I kept them as single cakes because the tween queen prefers no frosting and I used the same lemon frosting on the other cake but because it was for us, I spared myself the task of decorating!

Lemonade Cake

1 and ⅓ cups sugar

6 tablespoons butter, softened

1 tablespoon lemon zest

3 tablespoons lemonade concentrate, thawed

2 teaspoons vanilla extract

3 eggs

1 and ¼ cups buttermilk

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

Directions:

Preheat oven to 350 degrees.

In a bowl, stir together flour, baking powder, salt, and baking soda. Set aside.

In a large bowl combine sugar, butter, lemon zest, lemon concentrate, vanilla extract, and eggs.

Add buttermilk to sugar bowl slowly stirring well.

Add dry ingredients to wet ingredients until a smooth batter forms.

Spray two 9 inch round baking pans with cooking spray and divide batter evenly into pans.

Bake for 20 minutes, or until a toothpick comes out clean.

Frosting:

1 cup butter, softened
2 and 1/2 cups powdered sugar sifted
1/2 tablespoon lemon juice or extract
1/4 teaspoon salt
2 tablespoons milk

Beat butter in a stand mixer for 2 minutes. Slowly add powdered sugar until incorporated. Add lemon juice, salt, and milk. Beat until smooth (approximately 3 minutes)

This is a great recipe for summer parties and won’t disappoint 🙂

Magic Cake

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Pieces set up to sell at the bake sale 

A magic cake is a cake that separates into 3 layers while it bakes.  I have never made a magic cake and decided on a whim to make it for our school bake sale.  I made it the night before and it was set up to sell before I even had a taste of it.  I was told by someone who purchased a piece that it was fabulous!!  Rich and creamy custard in the middle with a nice light layer of cake on top and bottom.  It sold out in about 20 minutes!!

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This was a very easy cake to make.  I used my hand mixer for the egg whites and the stand mixer for the rest.  Very few ingredients as well.

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Separate the eggs and bring to room temperature by letting sit our for 1/2 hour (notice how yellow/orange the yolks are, that is because these are farm fresh eggs from our chickens who are fed greens, corn, vegetables, and crumble to keep them healthy and producing the freshest eggs).

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Beat the egg whites until stiff (this takes a few minutes on high speed)

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Next mix the eggs and sugar until light in color and smooth and then add the melted butter and vanilla mixing well (about 2 minutes)

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Add the flour slowly 1/4 cup at a time and scrape sides.  Slowly add in the lukewarm milk on medium speed and scrape sides and bottom again to ensure all is mixed well.  The batter should be runny and thin.

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Gently fold in the egg whites with a spatula and use a whisk gently to break up some of the lumps.  It should look like the second picture by the time you are finished.

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Pour into a very well greased and floured 8×8 pan or use parchment paper as I did.  Bake at 325 degrees until the top is a light brown.  In my oven it took 40 minutes.  *The middle may still appear liquidy but that is ok it will harden.  You want the entire top just lightly browned as in the picture.

Let cool a bit.  Store in the refrigerator overnight or for at least 4 hours so the custard cools and sets up.

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The magic happens and you get a 3 layer cake with very little effort and a great custard filling!!

Needless to say…I will be making one this week for our family as the kids really wanted to try it.  There are variations all over the internet on how to make this and also other flavors.  I actually used a few different websites so will post exactly how I made ours below:

4 egg separated and brought to room temperature

3/4 cup sugar

1/2 cup melted butter (one stick)

2 tsp. vanilla extract

3/4 cup flour (I used a 1/4 cup measuring each into the bowl while mixing separately 3 times)

2 cups lukewarm milk (I microwaved mine for about 30 seconds and stirred it before adding)

Powdered sugar for dusting before serving (optional)

Preheat oven to 325 degrees.  Grease and flour an 8×8 square pan or line with parchment paper.

Beat the egg whites until stiff and set aside

Beat the yolks and sugar until light and well mixed on medium speed.  Add the butter and vanilla mixing another 2 minutes and then add the flour and mix well.

Slowly pour in the lukewarm milk while mixing.  If need be scrape the sides and bottom to make sure everything is mixed well and let beat approximately 1 minute.

Add the egg whites by spatula folding gently in using about 2 batches.  Use a whisk gently to break up the lumps in the batter.

Pour into the pan and let bake until the top is lightly browned (approximately 40 minutes).

Cool completely and chill.  Dust with powdered sugar before serving.

Strawberry Filled Vanilla Cake

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Today the boy of the house had a hockey game.  The tween queen decided to skip it as she was tired.  She was bored and decided to bake this wonderful cake.  This is her first filled cake she made as a surprise for us all.  I wondered why she kept calling to see when we would be home.

It was a real treat and “proud mommy moment” coming home and seeing the smile and pride on her face knowing she made this all from scratch and cleaned up the kitchen so not ONE dish was in the sink!  She could not wait for us to try it.

It is a nice light and moist cake.

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You can find the links she used to create this beauty on my facebook page here:  Strawberry Filled Vanilla Cake

Apple Cake

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This is a very simple and delicious cake.  It can be served as a dessert, a coffee cake, or as a snack.  It’s wonderful warm out of the oven!!  It’s a dense cake full of baked apples.

You can find the recipe I used to make our Apple Cake on my Facebook page here:  Apple Cake

Homemade Fondant and Pound Cake

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My 12 year old (the tween) amazes me sometimes.  Yesterday was one of those days.  She was bored with the weather being bad and declared she wanted to make homemade fondant and make our pound cake to surprise her brother when he is home from his hockey tournament.  She made the cake above.  I was amazed how she took the initiative and made this very impressive cake with his jersey and number on it.  It took her literally about 4 hours.

I don’t like fondant and will never eat a cake that has it.  The store bought fondant is gritty and normally not very good tasting and we have had some from bakeries that are not that good either as it’s thick.

This homemade marshmallow fondant was really good and SIMPLE!!!  It’s smooth, and just enough sweetness when rolled out to add a nice flavor to the buttery pound cake we make.  She used white icing glue we had on hand to attach the pieces.  It takes a bit to try and the cake came out perfect.  It will be a nice surprise for her brother when he returns late tonight!

Here are some of the pictures of her work and our recipes for our family pound cake and the recipe she used for the fondant.

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Our family POUND CAKE recipe:

3/4 cup butter (a stick and a half)
1 1/2 cup sugar
4 eggs, separated
3 tsp. baking powder
2 cups flour
1 1/2 tsp. vanilla
1 cup milk

Cream sugar and butter. Add egg yolks until combined thoroughly. Add Vanilla.  Mix flour and baking powder together in a separate bowl and add alternately with milk. Set aside.  Beat egg whites until just stiff and fold into batter.

Bake in well greased tube pan or cake pan (we used a 9×9 and 2 small loaf pans) for 30 minutes in 350 degree pre heated oven until just browned and toothpick test comes out clean

 

MARSHMALLOW FONDANT  (super easy to make!!)

Ingredients

  • 8 ounces miniature marshmallows (4 cups not packed, or half of a 16-ounce bag)
  • 1 pound powdered sugar (4 cups), plus extra for dusting
  • 2 tbsp water
  • Food coloring or flavored extracts, optional
  • Yield: 1 1/2 lbs fondant

Preparation

  1. Dust your counter or a large cutting board with powdered sugar. Place the marshmallows and the water in a large microwave-safe bowl. Microwave on high for 1 minute, until the marshmallows are puffy and expanded.
  2. Stir the marshmallows with a rubber spatula until they are melted and smooth. If some unmelted marshmallow pieces remain, return to the microwave for 30-45 seconds, until the marshmallow mixture is entirely smooth
  3. Add the powdered sugar and begin to stir with the spatula. Stir until the sugar begins to incorporate and it becomes impossible to stir anymore.
  4. Scrape the marshmallow-sugar mixture out onto the prepared work surface. It will be sticky and lumpy, with lots of sugar that has not been incorporated yet–this is normal. Dust your hands with powdered sugar, and begin to knead the fondant mixture like bread dough, working the sugar into the marshmallow with your hands.
  5. Continue to knead the fondant until it smoothes out and loses its stickiness. Add more sugar if necessary, but stop adding sugar once it is smooth–too much sugar will make it stiff and difficult to work with. Once the fondant is a smooth ball, it is ready to be used. You can now roll it out, shape it, or wrap it in cling wrap to use later. Well-wrapped fondant can be stored in a cool room or in the refrigerator, and needs to be kneaded until supple before later use.
  6. If you want to add coloring or flavoring to your fondant, flatten it into a round disc. You might want to wear gloves to avoid getting food coloring on your hands during this step. Add your desired amount of coloring or flavoring to the center of the disc, and fold the disc over on itself so that the color or flavor is enclosed in the center of the fondant ball.
  7. Begin to knead the ball of fondant just like you did before. As you work it, you will begin to see streaks of color coming through from the center. Continue to knead until the streaks are gone and the fondant is a uniform color. Your fondant is now ready to be used or stored as outlined above.

 

Carrot Cake

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It’s Fathers Day tomorrow and the man of the house loves Carrot Cake.  I have a quick easy recipe for when I make it.  As always I was multi-task cooking making the cake and our Italian Pasta Salad for tomorrow’s dinner.

This recipe is so easy.  The part that takes the longest is trying to frost it pretty.

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You can make this adding raisins, pecans, walnuts, and instead of carrots, zucchini.  But the man likes it basic.  Also it’s so much better for you to make your own frosting.  You know what’s in it and there are no preservatives.  If you don’t use it all store in the fridge for up to 2 weeks.

Here is the recipe I use for our family Carrot Cake with Cream Cheese Frosting:

**this will make a three layer cake or I make a 2 layer and a square to leave unfrosted for the “Tween Queen” of this house who does not like frosting!!!

Preheat oven to 350

Grease and flour 3 round pans or two and an 8×8 square pan

Ingredients:
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
4 eggs
1 1/2 cups vegetable oil
3 cups grated carrots (6 large that I run through my food processor instead of grating by hand)
1 1/2 cups chopped pecans, raisins, walnuts, pineapple, or anything you want optional

In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Using a mixer, blend until combined. Add carrots and pecans, if using.

Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool. Remove from pans and allow to cool completely before frosting.
Frosting:

2 – 8oz bricks of cream cheese (room temperature)

1 stick of butter (room temperature)

2 cups of powdered sugar

1 teaspoon vanilla

Add all ingredients into a medium bowl and beat until fluffy using a mixer. Spread frosting on top of each cake layer. Stack the cakes on a serving plate and serve.