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    • Robin’s Nest Coconut Cake With Cream Cheese Frosting

      Posted at 10:52 am by StephMo
      Apr 6th

      I had seen a picture of this cute cake and decided to give it my own spin. I used my favorite white cake recipe from my trusty Betty Crocker cookbook and added some coconut. You don’t have to add the coconut, but it is so good in this cake! The cake is moist and has a nice thick dense consistency with the coconut.

      For the frosting I am more of a fan of cream cheese frosting, but you could use a buttercream frosting if you prefer. I have a wonderful vanilla buttercream recipe in another blog.

      As you can see I am not a professional cake decorator, but my cakes are delicious and to me that is the most important part. This cake is really not hard to make and whoever you serve it to will be very impressed.

      Cake Ingredients:

      2 1/4 cups flour

      1 2/3 cups sugar

      2/3 cup shortening

      1 1/4 cups milk

      3 1/2 tsps. baking powder

      1 tsp. salt

      1 tsp. vanilla

      5 large egg whites

      1 cup sweetened coconut

      Cream Cheese Frosting Ingredients:

      1/2 cup butter, softened

      8 oz. block cream cheese, softened

      1 1/2 tsp. vanilla

      3 1/2 cups confectioners sugar

      Blue food coloring

      Additional Ingredients:

      1/2 cup sweetened coconut

      Melting chocolate

      Egg candies

      Grease and flour three 6″ cake pans. I greased the pans, then added a layer of parchment paper on the bottoms, then greased again and floured. The pans I used are stainless and not non-stick so I wanted to be sure they came out perfectly.

      Combine all ingredients except egg whites in a large mixing bowl or stand mixer.

      Beat on low speed for 30 seconds scraping the bowl constantly. Continue mixing on high speed for 2 minutes scraping occassionally. With the stand mixture I let it go about a minute, turned it off and scraped, then continued for another minute.

      Add the egg whites and continue beating on high for two more minutes. Fold in 1 cup of coconut.

      Divide evenly between the three pans and bake at 350 degrees until toothpick inserted comes out clean. My pans took about 30 minutes.

      While the cakes were baking I toasted the coconut for the nest.

      In a small frying pan add the coconut and cook over low/medium heat stirring frequently until toasted. Set aside.

      When the cakes are done allow to cool for 10 minutes in the pans before transferring to wire racks. Cool completely.

      Once cakes are cool you can make the cream cheese frosting.

      Beat the butter and cream cheese with an electric mixer on medium speed until smooth. Beat in vanilla. Beat in confectioners sugar until smooth. Give the frosting a taste and see if you think it should be sweeter and if so, add a little more sugar to taste.

      Add a few drops of blue food coloring and combine well.

      On a cake stand start building the cake and adding frosting in between the layers.

      I normally have the rounded side of the cake be the top layer, but for this cake I had the flat side on the top. It was easier to make the nest this way.

      Once the cake is completely frosted it is time to splatter the chocolate!

      I used a few melting wafers for my splatter, but you can use whatever you normally use. Once the chocolate was melted I used a pastry brush and flicked the chocolate onto the cake. I also managed to flick the chocolate all over my walls so you may want to be a little more careful than I was.

      Now just build the nest!

      For the eggs I used Robin’s Egg candies and I used a toothpick and put a few dots on the eggs.

      Make sure to keep the cake refrigerated because of the cream cheese frosting. If you use buttercream you don’t need to.

      So, so delicious!!!

      Posted in Cakes, Robin's Nest Cake | Tagged cake, cake recipe, cream cheese frosting recipe, easter baking ideas, easter cake, easter recipes, food blog, food blogger, nest cake, Recipes, robins nest cake, stephanie's slice of life, white cake recipe
    • Carrot Cake With Cream Cheese Frosting

      Posted at 10:52 am by StephMo
      Aug 4th

      I can officially say this is my favorite cake, and not just my favorite cake recipe, but my favorite cake. It is better than a bakery. While it is very time consuming to make, it is completely worth it. Unfortunately the vintage lighting in my Maine cottage was not very good for photos 🙁

      Carrot cake was my wedding cake and every year on our anniversary we would buy a carrot cake from the same bakery. When they stopped offering to bake the cake without walnuts, instead of looking for another bakery I decided I would just bake a carrot cake for our anniversary. HUGE thank you to that bakery because this cake is so much better! Now every year on our anniversary we have this cake.

      Even though I do not use walnuts you can absolutely add them to this recipe if you choose. I also only use 1/2 cup raisins because no one in my family likes raisins except me. If you enjoy a carrot cake with more raisins you can increase that to 1 cup.

      Ingredients:

      2 cups sugar

      3 extra large eggs (room temperature)

      1 1/3 cups vegetable oil

      1 tsp. vanilla

      2 cups flour (plus 1 tbsp)

      2 tsp. cinnamon

      2 tsp. baking soda

      1 1/2 tsp. salt

      1 lb. carrots grated

      1/2 cup raisins

      Preheat oven to 400 degrees. Grease two 9″ round cake pans, line with parchment paper, then grease and flour the parchment paper.

      Peel the carrots and grate them using the fine side of a hand grater, you do not want the carrots shredded. Once grated put them aside. This is my least favorite part of making this cake, and pretty much the only reason I don’t make this cake more often.

      In a large mixing bowl combine the sugar, eggs, and oil and beat on medium speed with an electric mixer for 2 minutes.

      Stir in the vanilla.

      In a separate bowl sift together the flour, cinnamon, baking soda, and salt.

      Slowly add the dry mixture to the wet mixture while beating on low speed with the electric mixer. The batter will be thick.

      In a third bowl combine 1 tbsp. of flour with the carrots and raisins and mix well. This helps prevent them from sinking to the bottom of the cakes.

      Have you noticed the vintage Pyrex bowls yet? These were my mother’s, I love everything vintage.

      Stir the carrot mixture into the cake batter and pour into prepared pans.

      Bake for 10 minutes at 400 degrees, then reduce the heat to 350 degrees and bake for another 25-30 minutes until a toothpick comes out clean.

      Cool the cakes in the pans for 15 minutes and then transfer them to wire racks to cool completely.

      Once the cakes are cool it is time to frost these delicious cakes with cream cheese frosting!

      Cream Cheese Frosting:

      1 stick of butter softened (1/2 cup)

      1 8 oz. block of cream cheese softened

      1 1/2 tsp. vanilla

      3 1/2 cups powdered sugar (or more per taste)

      Using an electric mixer on medium speed beat the butter and cream cheese until well mixed and smooth. Add the vanilla and beat just until combined. Beat in the powdered sugar.

      You may like the frosting sweeter and if so, just add a little more powdered sugar.

      Place one of the cakes upside down on a dish or cake stand and start frosting the middle.

      Place the second cake round side up on top of the first cake and finish frosting.

      Make sure to keep the cake covered and refrigerated.

      Then eat, and repeat! Yum!

      Posted in Cakes, Carrot Cake with Cream Cheese Frosting | Tagged baking from scratch, blog, blogger, cake, cake recipe, carrot cake, carrot cake recipe, cream cheese frosting, cream cheese frosting recipe, food blogger, from scratch, home baked, homemade, Recipes, stephanies slice of life
    • Coconut Raspberry Layer Cake

      Posted at 5:21 pm by StephMo
      Apr 19th

      My daughter and I put our flavor cravings together and came up with this AMAZING cake. We knew we wanted to incorporate coconut and raspberry, and were first thinking of a chocolate cake to go with them which I think will be the next cake we bake. Ultimately we decided on a yellow cake and cream cheese frosting to compliment the two flavors, and were we happy that we did. Wow!

      Most yellow cakes have so much butter and eggs in them that you can feel your arteries clogging from just reading the recipe. Since I didn’t really want to use 100 eggs for one cake, I went to the Betty Crocker yellow cake recipe I have been using for years. Simple, moist, delicious, and it only uses one bowl. You really can’t get better than that.

      We only had about a half of a bag of coconut so we decided not to put any in the cake batter, only in the middle and on top. I’m sure a little extra in the batter would have been delicious. Here is how to make this yummy cake.

      Cake Ingredients:

      2 1/4 cups flour

      1 1/2 cups sugar

      1/2 cup shortening

      1 1/4 cups milk

      3 1/2 tsp. baking powder

      1 tsp. salt

      1 tsp. vanilla

      3 large eggs

      Heat oven to 350 degrees. Grease and flour two 9″ round cake pans.

      Combine all ingredients in a large mixing bowl with an electric mixer for 30 seconds on low speed, and 3 minutes on high speed.

      Pour into prepared pans.

      Bake for 25 – 30 minutes or until toothpick inserted in the center of the cake comes out clean.

      Cool in pans for 10 minutes, then remove to wire racks to cool completely.

      Once the cakes are cool you can make the cream cheese frosting. If you have read some of my other blogs you know that this frosting is my absolute favorite. It will be yours too, trust me.

      Cream Cheese Frosting Ingredients:

      1/2 cup butter, softened

      8 oz. block cream cheese, softened

      3 1/2 cups powdered sugar

      1 1/2 tsp. vanilla

      Combine the butter and cream cheese with an electric mixer until smooth.

      Add the vanilla and beat until combined. Then add the powdered sugar and continue beating until smooth and completely mixed.

      If it doesn’t taste sweet enough for your liking, add a little more powdered sugar.

      To frost the cakes, place one of the cakes upside down onto a plate or platter.

      Spread some of the frosting on the top of the layer.

      Spread a thick layer of Raspberry Preserves, try not to get too close to the edge so it doesn’t ooze out when you place the next layer on top.

      Sprinkle some coconut on top of the raspberry layer, we used Baker’s Sweetened Coconut.

      Top with the next layer with the round side facing up. Then start to frost the top and sides of the cake. When finished frosting sprinkle some coconut on the top.

      Refrigerate for a little while before eating, it tastes better slightly cold. Then dig in! So good!!!!

      Posted in Cakes, Coconut Raspberry Layer Cake | Tagged coconut cake, coconut cake recipe, coconut raspberry cake recipe, cream cheese frosting, cream cheese frosting recipe, food blog, food blogger, Recipes, yellow cake, yellow cake recipe
    • Hats Off For Santa – Brownie Santa Hats

      Posted at 12:56 pm by StephMo
      Dec 2nd

      Ho Ho Ho! It’s December, which means it’s time to start thinking about Holiday baking! I love to bake around the holidays, and it has been a tradition for years and years. I change things around some years, but I have my favorites and this is one of them. They are adorable, and so delicious! You need a round brownie, some cream cheese frosting, strawberries, and that’s it! The three flavors go so well together.

      If you don’t have a small muffin pan, you could bake them in a rectangular pan and cut them into circles. Personally, this way is much easier and worth the money for the pan. When I try to cut anything into circles I always end up with hexagons, octagons, basically some kind of “gon” but not a circle. I must have been too busy chatting that day in Kindergarten.

      My “go to” brownie recipe is the One Bowl Brownie recipe that comes inside the Baker’s Unsweetened Chocolate Box. It is one of the best that I have found, and it only uses one bowl. It’s a win win. You could use store bought brownies or a brownie mix, but this recipe is so easy that it really is worth making homemade. Here is the brownie recipe:

      Ingredients:

      1 pkg. Baker’s unsweetened chocolate

      3/4 cup butter

      2 cups sugar

      3 eggs

      1 tsp. vanilla

      1 cup flour

      Microwave the butter and chocolate together for 2 minutes until the butter is melted.

      Stir well until the chocolate melts.

      Stir in the sugar.

      Stir in the eggs and vanilla until well mixed. Add the flour and combine well.

      Line a 9″ x 13″ pan with aluminum foil and spray with cooking spray. Pour the brownie mixture into the pan and cook at 350 degrees for about 30 minutes or until an inserted toothpick comes out with fudgy crumbs.

      If you are using a small muffin pan, spray the pan with cooking spray before adding the batter to the pan.

      Once the brownies are done and cooled, you pipe some cream cheese frosting onto the tops to look like the fur trim on Santa’s hat. If you have a frosting bag, you can choose a fancier tip if you prefer. One of these days I will invest in a frosting bag, but until then I just use a sandwich bag with one edge cut off. It makes an absolute mess this way, and if you are like me you will be covered in frosting. However, I can definitely think of worse things to be covered in than cream cheese frosting.

      I have shared my cream cheese frosting recipe before, but here it is again. I can pretty much guarantee you will not be upset that you might have to lick some of this frosting off of your hands.

      Cream Cheese Frosting – Beat 1/2 cup softened butter with 8 oz. softened block cream cheese with electric mixer. Beat in about 3 1/2 cups of powdered sugar. Add 1 1/2 tsps. vanilla and beat until creamy. Taste for sweetness, add more sugar if not sweet enough.

      Once the brownies are frosted, you cut the tops off of the strawberries and stick one on each brownie. Add a little bit of frosting on the tip to make the fur pom pom, and you are done.

      One thing to be aware of, the red juice from the strawberries might run into the frosting the longer they are kept refrigerated. They look best if made soon before serving.

      I can’t wait to make these this year, and I just might ask Santa for a frosting bag 🙂

      Posted in Holiday Treats, Sweet Treats | Tagged baking, cream cheese frosting recipe, one bowl brownies, Recipes, santa hat brownies, santas hat brownies
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