Shortcake Peach Coffee Cake

1 package white cake mix

1 cup milk
3/4 cup Egg Beaters (3 eggs)
1/3 cup oil
1/2 stick butter, melted
1 tsp almond extract
4 peaches, peeled and diced

Preheat oven to 350. Spray a 9 x 13 pan with cooking spray.

Mix together cake mix, milk, egg beaters, oil, butter, and extract in a large bowl.

Spread mixture evenly into pan.

Drop peaches evenly on top of cake mixture.

Bake for 30-35 minutes or until a wooden stick inserted in the middle comes out clean.

Cool cake for 30 minutes. Sprinkle with powdered sugar or drizzle with icing.

ICING:
1 cup powdered sugar
1/4 tsp. almond extract
3-5 tsp. milk

In small bowl , blend icing ingredients.

Toasted Coconut Carrot Cake with Butterscotch Cream Cheese Frosting

For the cake:
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
¾ teaspoon salt
1 box instant Jello pumpkin spice pudding (if unable to find use instant french vanilla)
3 cups peeled baby carrots, shredded
1 cup coarsely chopped pecans, toasted
1/2 cup shredded toasted coconut
½ cup butterscotch chips
1-1/2 cups sugar
1 cup apple sauce
4 eggs

For the icing:
1 block 1/3 less fat cream cheese
1 stick butter
2/3 cup butterscotch chips
4 cups confectioners' sugar

Garnish:
Toasted coconut

Preheat the oven to 325. Spray 3 round cake pans with nonstick cooking spray.

Whisk together the flour, baking powder, baking soda, cinnamon, salt, and pudding.

In another bowl, stir together the carrots, chopped nuts, coconut, and butterscotch chips.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and apple sauce together on a medium speed until smooth. Add the eggs slowly and continue to beat until the batter is smooth. Reduce the speed to low and add the flour mixture, mixing only until the dry ingredients disappear. Gently fold in the carrot mixture.

Divide the batter among the baking pans.


Bake for 25-35 minutes. The cakes will have just started to come away from the sides of the pans. Cool on wire rack.

For the icing:
Melt butterscotch chips for 1 minute at 70% power; stir. If they don't stir smooth microwave an additional 30 seconds; stir. Allow butterscotch to cool at least 20 minutes.

Mix cream cheese and butter in a mixing bowl fitting with the paddle attachment until well combined. Add in melted butterscotch and coconut.Slowly add in confectioners' sugar on low speed.Mix until icing is smooth.

Frost cooled cakes and pat toasted coconut on top and sides of cake.

Creamy Banana Peanut Butter Pound Cake

3 cups flour
1/2 tbsp baking powder
1/2 tbsp baking soda
2 tablespoons butter, softened
1 cup brown sugar
1/2 cup peanut butter
1/2 cup goat cheese
1 cup milk
1 tbsp vanilla
3/4 cup Splenda
3/4 cup sugar
1-1/4 cup Egg Beaters (5 eggs)
1/3 cup apple sauce
3 ripe bananas, diced

Preheat oven to 325. Spray a bundt pan generously with cooking spray.

Sift together flour, baking powder, and baking soda. Set aside.

In mixing bowl combine butter, brown sugar, goat cheese, banana, and peanut butter. Slowly add in milk and vanilla. Next add eggs and applesauce. Then add in Splenda and sugar. Slowly add flour mixture.

Pour into prepared pan. Tap pan gently on counter to work out air bubbles. Bake 50 minutes or until cake tester inserted in the middle of the cake comes out clean.

Let cool 5 minutes in pan. Flip onto serving plate.

Cuatro Leches Jars

For the cake:
1 1/2 cups cake flour
1/2 tablespoon baking powder 1 stick butter, softened
3/4 cup sugar
3 eggs
3/4 cup coconut milk 2 tablespoons coconut rum

Quatro leches:
12 oz can of evaporated Milk
14 oz can of sweetened condensed milk
12 oz milk (I had about a 1/4 cup left of coconut milk and filled it the rest of the way with plain milk)

Topping:
maraschino cherries
whipped cream

Preheat oven to 350°F. Spray 7 pint jars with nonstick cooking spray.

Sift together flour, baking powder and salt. Set aside. In a bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Add the eggs and beat until well mixed. Slowly add in the rum. With the mixer on low speed, alternately add flour mixture and the coconut milk to the batter beating well after each addition. Mix one minute on medium-high speed.

Evenly divide batter among jars. For me it was two scoops of batter in each jar.

Bake for 15 to 20 minutes or until toothpick inserted into center comes out clean. Cool for 20 minutes before adding the cuatro leches. While cakes are cooling, add into a blender the cuatro leches and blend. With a fork, poke holes in the cake and pour the cuatro leches mixture over the cake.

Cover and refrigerate for at least 6 hours or overnight. When ready to serve, top with whipped cream and cherries.

Toasted Coconut Cake with Coconut Filling & Coconut Buttercream

Recipe slightly adapted from Bobby Flay

Toasted Coconut:

• 2 cups sweetened flaked coconut

Coconut Simple Syrup:

• 1 1/2 cups water
• 1 tablespoon granulated sugar
• 3/4 cup sweetened flaked coconut

Coconut Custard:

• 3/4 cup milk
• 3/4 cup unsweetened coconut milk
  
• 1 vanilla bean, seeds scraped
• 4 large egg yolks
• 1/3 cup granulated sugar
• 3 tablespoons cornstarch
• 2 teaspoons coconut rum (recommended: Malibu)
• 1/2 teaspoon pure vanilla extract

Coconut Filling:

• 3/4 cup coconut custard (recipe above), cold
• 1 cup cup very cold heavy cream

Coconut Buttercream:

• 3 sticks unsalted butter, softened
• 1 cup confectioners' sugar
• 3/4 cup coconut custard (recipe above) (cold)
• Pinch fine sea salt

Cake:

• 2 1/4 cups cake flour
• 1 cup milk
• 6 large egg whites
• 1 vanilla bean,split and seeds scraped
• 1/2 teaspoon pure vanilla extract
• 1 3/4 cups granulated sugar
• 1 tablespoon plus 1 teaspoon baking powder
• 12 tablespoons unsalted butter, cut into 12 pieces, slightly cold
• 1 teaspoon fine sea salt

For the toasted coconut:

Preheat oven to 325 degrees F.

Spread the coconut evenly onto a baking sheet and toast until lightly golden brown, stirring once, 8 to 10 minutes. Turn off the oven and let the coconut sit in the oven until very dry and crunchy, about 15 minutes longer.

For the simple syrup:

Bring water and sugar to a boil. Stir in the coconut, remove from the heat and let sit for at least 30 minutes and up to 4 hours. Strain the liquid into a clean saucepan, bring to a boil and let cook until the mixture is slightly reduced, about 5 minutes. Let cool.

For the custard:

Combine the milks and vanilla bean and seeds in a medium nonreactive saucepan and bring to a simmer over low heat.

Whisk together the yolks, sugar and cornstarch in a large bowl. Slowly whisk the warm milk into the egg mixture then return the mixture to the pot over medium heat and bring to a boil, whisking constantly, until thickened. Scrape the mixture into a bowl and whisk in the rum and vanilla extract. Let cool to room temperature then cover with plastic wrap and refrigerate until cold, at least 2 hours.

For the filling:

Combine the custard and cream in a bowl and whip until soft peaks form.

For the buttercream:

Beat the butter and sugar in a stand mixer fitted with the paddle attachment until light and fluffy, about 4 minutes. Add the coconut custard and salt and beat until combined and smooth.

For the cake:

Preheat oven to 350 degrees F. Spray two 9 inch round cake pans with nonstick cooking spray.

Whisk together the milk, egg whites, vanilla bean seeds and vanilla extract in a medium bowl.

In the bowl of a mixer fitted with the paddle attachment, mix together the flour, sugar, baking powder and salt. With mixer running at low speed, add the butter, one piece at a time and continue beating until mixture resembles moist crumbs. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed until the mixture is pale and fluffy, about 1 1/2 minutes. With mixer on low speed, add remaining 1/2 cup of the milk mixture, increase speed to medium and beat 30 seconds more. Scrape sides of bowl and mix for 20 seconds longer. Divide the batter evenly between the cakes pan and smooth the tops using a rubber spatula.

Bake until a toothpick inserted into the center comes out with a few crumbs attached, 22 to 24 minutes. Cool in the pan on baking rack for 10 minutes. Run a small knife around the side of the pan and invert cakes onto the baking rack, removing parchment paper, and let cool completely, about 45 minutes.

To Assemble:

Using a long serrated knife, slice each cake horizontally into 2 layers. Reserve 1 of the flat bottom layers for the top of the cake. Place another layer on a cardboard round cut side up and brush with some of the coconut simple syrup. Spoon 1/3 of the coconut filling onto the cake and using a small offset metal spatula, spread it into an even layer, leaving a 1/2-inch border around the edge of the cake. Sprinkle toasted coconut on top of filling. Repeat with 2 more layers. Brush the cut side of the reserved cake layer with the remaining syrup. Place the layer cut side down on top of the cake.

Frost the sides and top of the cake with the buttercream. Pat the remaining toasted coconut onto the sides of the cake and sprinkle the remaining coconut on the top of the cake.

Shortcut Shortcakes

2 1/3 cups baking mix
2/3 cup milk
3 tbsp vanilla sugar
3 tbsp butter, melted
1 tbsp vanilla extract

Preheat oven to 350. Spray a shortcake pan with cooking spray.

Combine ingredients in a large bowl. Spoon evenly into pan.

Bake 10-12 minutes or until a wooden pick inserted in the middle comes out clean.

Half Batch Chocolate Cupcakes

1 cup granulated sugar
1 cups all purpose flour

1 tablespoons cornstarch

1/3 cup cocoa

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

1/3 cup canola oil

1 tablespoon vanilla extract

3/4 cup buttermilk

Preheat oven to 350. Line a cupcake pan with liners.

Whisk together the dry ingredients. Add the eggs, oil, and vanilla, beating until smooth. Gradually add the buttermilk, beating until smooth. Divide evenly among pan.

Bake 18-20 minutes or until a toothpick inserted in the middle comes out clean. Cool on a wire rack.

Shortcut Lemon Coconut Cupcakes

For the cupcakes:

1 box yellow cake mix

1 small box vanilla pudding

Zest & Juice of 1 small lemon (about 1/4 cup juice)

3 eggs

1/3 cup half & half

1/4 cup coconut rum

1 tablespoon from a can of coconut milk, reduced & divided

For the icing:

Remaining reduced coconut milk

Zest of 1 small lemon

1 cup butter

3 cups powdered sugar

1 tsp vanilla extract

To reduce coconut milk: Bring coconut milk to boil in large deep saucepan over medium-high heat (coconut milk will boil up high in pan). Reduce heat to medium-low stirring occasionally, cook 25 to 30 minutes. Milk will cook down to about 1/3 cup. Remove from heat; cool completely. Transfer to small bowl. Cover; chill (coconut milk will settle slightly as it cools). Can be made 2 days ahead. Keep chilled.

Preheat oven to 325. Line a cupcake pan with liners.

Combine cake ingredients in a blender. Mix until well combined. (I mix it in a blender so it gets all the clumps out of the cake mix.) Divide evenly in pan.

Bake 15-18 minutes or until a toothpick inserted in the middle comes out clean. Cool on a wire rack.

To make icing beat coconut milk and butter in a mixer until well combined. Mix in lemon zest and vanilla extract. Slowly add in powdered sugar. Pipe on cooled cupcakes.

Banana Breakfast Cake

1 box yellow cake mix

3 eggs

3 ripe bananas

3/4 cup apple sauce

1 cup chopped candied pecans

1/2 cup brown sugar

Glaze:

2 cups powdered sugar

2 tablespoons maple syrup

2 tablespoons milk

Preheat oven to 325.

Spray a 9 x 13 pan with cooking spray.

Mix together cake mix, eggs, bananas, apple sauce, and pecans. Spread mixture into baking dish. Sprinkle brown sugar on top. Swirl into batter with a knife.

Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.

Cool cake 15-20 minutes. Combine glaze ingredients. Spread glaze on cake.

Shortcut Blueberry Coffee Cake

1 package white cake mix

1 cup milk

3/4 cup Egg Beaters (3 eggs)

1/3 cup oil

1/2 stick butter, melted

1 tsp almond extract

1 cup blueberries

Preheat oven to 350. Spray a 9 x 13 pan with cooking spray.

Mix together cake mix, milk, egg beaters, oil, butter, and extract in a large bowl.

Spread mixture evenly into pan.

Sprinkle blueberries evenly on top of cake mixture.

Bake for 30-35 minutes or until a wooden stick inserted in the middle comes out clean.

Cool cake for 30 minutes. Sprinkle with powdered sugar or drizzle with icing.

ICING:

1 cup powdered sugar

1/4 tsp. almond extract

3-5 tsp. milk

In small bowl , blend icing ingredients.

Butterscotch Pumpkin Cake

Recipe from Amy Fiorella

1 2/3 cups (11 oz pkg) butterscotch flavored morsels - divided
2 cups all purpose flour
1 3/4 cups granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup pumpkin
1/2 cup applesauce (I used pear sauce)
3 large eggs (I used 3/4 cup Egg Beaters)
1 teaspoon vanilla extract

Preheat Oven to 350. Spray a Bundt pan with cooking spray (I used a mini bundt pan and a mini pumpkins pan)

Microwave 1 cup morsels in small, uncovered, microwave safe bowl on medium-high (70%) power for 1 minute, Stir. The morsels may retain some of their original shape. If necessary, microwave at additional 10-15 second intervals, stirring just until melted. Cool to room temperature.

Combine flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in a medium bowl.

Stir together melted morsels, pumpkin, applesauce, eggs and vanilla extract in a large bowl with a wire whisk. Stir in flour mixture,

Spoon batter into prepared Bundt pan.

Bake 40-50 minutes or until wooden toothpick comes out clean. Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely. (Mini pans took about 25-30 minutes)

Serve with butterscotch sauce.

For Butterscotch Sauce :Heat 1/3 cup evaporated milk in medium heavy duty saucepan over medium heat just to a boil; remove from heat. Add remaining morsels and stir until smooth.

Return to heat - stirring constantly, bring mixture just to a boil. Cool to room temperature. Stir before serving.

Hummingbird Cake

Adapted from Johnson & Wales Chef's Choice Class

3 cups flour

2 cups sugar

1/2 tsp salt

2 tsps baking soda

1 tsp cinnamon

3 eggs

3/4 cup canola oil

3/4 cup applesauce

1-1/2 tablespoons vanilla

1 cup canned unsweetened pineapple, crushed

4 bananas, mashed

Preheat oven to 350. Spray a 9 x 13 cake pan with cooking spray.

Sift together flour, sugar, salt, baking soda, and cinnamon.

Whisk in eggs, oil, and applesauce until dry ingredients are moistened.

Add in pineapple with all of its juice & vanilla. Mix thoroughly.

Add in bananas, mix.

Spread evenly in prepared cake pan.

Bake 30-35 minutes or until a cake tester inserted in the middle of the cake comes out clean.

*Note* Recipe calls for 1 cup chopped pecans. I left these out because I was making it for young kids.

Color Flow Airplanes

Recipe from Wilton

The first picture below is the baby bedding I was making the airplane cupcake toppers to match.

1/4 cup + 1 teaspoon water

4 cups confectioner's sugar sifted
2 tbsp color flow mix

With electric mixer, using grease-free utensils, blend all ingredients on low speed for 5 minutes.
If using hand mixer, use high speed. Color flow icing "crusts" quickly, so keep bowl covered with a damp cloth while using. Stir in desired icing color.

In order to fill an outlined area, the recipe above must be thinned with 1/2 teaspoon of water per 1/4 cup of icing (just a few drops at a time as you near proper consistency). Use grease-free spoon or spatula to stir slowly. Color flow is ready for filling in outlines when a small amount dropped into the mixture takes a count of ten to disappear.

Tape pattern and waxed paper overlay to your work surface. Waxed paper must be free of wrinkles.

Outline pattern with full-strength Color Flow Icing and tip 2.

Let outline dry a few minutes until it crusts. When filling in an area with a different color from outline, let dry 2 hrs.

To fill in an outline, soften icing by adding water to 1/4 cup icing, 1/2 teaspoon at a time. As you near proper consistency, add just a few drops of water at a time.

Begin filling in outline along the edges first by gently squeezing and letting the icing flow up to the outline almost by itself. Work quickly, filling in pattern from the outside edges in and from top to bottom. I find it easiest to use a toothpick to guide the color flow into corners & around the edges.

Wilton says the color flow has to dry at least 24 hours. I let it dry 48 hours before I attempted removing the designs from the wax paper.

Confetti Cake

1 cup butter, softened

2 cups sugar

3 cups cake flour

2 teaspoons baking powder

1/2 tsp salt

4 eggs

1-1/2 cups milk

1 small package sugar free instant vanilla pudding

1 tablespoon vanilla extract

3 tablespoons rainbow sprinkles

Preheat oven to 350.

Spray three 9 inch cake pans with cooking spray.

Cream together butter and sugar. Stop to scrape down the sides of the bowl if needed. Beat two minutes.

Add eggs in one at a time; beating after each addition. Add in vanilla pudding. Next add in rainbow sprinkles.

Combine the cake flour, baking powder, and salt in a separate bowl.

In a liquid measuring cup combine milk and vanilla.

Add the flour mixture alternating with the milk mixture to creamed mixture; beating after each addition. Start and end with the flour mixture.

Pour batter evenly into cake pans.

Bake for 18-20 minutes or until a cake tester inserted in the center of the cake comes out clean.

Cool in pans 10 minutes. Remove from pans and finish cooling on racks.

Cinnamon Roll Cake

Recipe Adapted from Abby Sweets

Yellow Cake Mix

4 eggs

¾ cup Apple Sauce

1 cup lite sour cream

Mix and pour in 13 x 9 greased baking pan.

1 cup brown sugar

1 tbsp cinnamon

Mix and pour over cake batter. Swirl into batter with knife.

Bake @ 325 for 40 minutes. Let cake cool 10 – 15 minutes before icing.

Icing:

2 cups powdered sugar

4 tbsp milk

Pour over warm cake.

Blueberry Coffee Cake

Recipe from Blueberry-Recipe.comCAKE INGREDIENTS:
2 cups flour
1 cup sugar
2 tsp. baking powder
1 tsp. salt
1 1/2 tsp. grated lemon peel
1/2 cup butter, softened
1 cup milk
2 eggs
1 tsp. vanilla
2 cups fresh or frozen blueberries

ICING:
1 cup powdered sugar
1/4 tsp. almond extract
3-5 tsp. milk

DIRECTIONS:
Heat oven to 375. Grease a 13x9 inch pan. In large bowl, mix flour, sugar, baking powder, salt and lemon peel.Blend in butter. Add milk, eggs and vanilla. Mix well. Pour 3/4 batter into greased pan.

Top with blueberries. Spoon remaining batter over blueberries. Bake for 35 minutes. Cool 30 minutes. In small bowl , blend icing ingredients. Drizzle over warm cake.

Baby Booty Shower Cake

To make baby booty cake:
1 9 inch cake
Use 1/2 the Wilton Ball pan to make a Rice Krispies Treat mold for baby booty
Use the large fondant oval shape to form 2 Rice Krispies treat feet
Form 2 legs
Colored fondant in desired colors
Buttercream

Cover cake layer with buttercream.

Put a thin layer of buttercream on the rice krispy molds. Cover with fondant and smooth. Place on cake starting with booty, then legs, then feet.

Roll out fondant for baby blanket. Place about half way up on the baby booty.

Vanilla Cake Revisted

1 cup butter, softened

2 cups sugar

3 cups cake flour

2 teaspoons baking powder

1/2 tsp salt

4 eggs

1-1/2 cups buttermilk

1 small package sugar free instant vanilla pudding

1 tablespoon vanilla bean paste

Preheat oven to 350.

Spray cake pans with cooking spray.

Cream together butter and sugar. Stop to scrape down the sides of the bowl if needed. Beat two minutes.

Add eggs in one at a time; beating after each addition. Add in vanilla pudding.

Combine the cake flour, baking powder, and salt in a separate bowl.

In a liquid measuring cup combine buttermilk and vanilla bean paste.

Add the flour mixture alternating with the buttermilk mixture to creamed mixture; beating after each addition. Start and end with the flour mixture.

Pour batter evenly into cake pans.

Bake for 25-30 minutes or until a cake tester inserted in the center of the cake comes out clean.

Cool in pans 10 minutes. Remove from pans and finish cooling on racks.

*Note*-Original recipe uses 3 nine inch cake pans. I used this for a character cake pan and a 6 inch round pan

Tinkerbell Cake

1 batch of cake batter
1 batch of buttercream icing, divided and colored
Pampered Chef batter bowl
Cooking spray
Tinkerbell doll
Plastic Wrap
Corer

Spray batter bowl with cooking spray. Pour cake batter into bowl. Bake at 350 for 50-60 minutes or until done. Cool in pan for 5 minutes. Flip onto serving dish. Place in freezer for 1 hour.

Wrap Tinkerbell doll from the waste down tightly with plastic wrap.

Remove cake from freezer. Core out center of cake. Stick Tinkerbell doll into cake.

Decorate as desired.

Blueberry & Peach Trifle Jars

1 box sugar free french vanilla pudding, mixed according to directions on box using fat free milk
4 pieces of sugar free cinnamon angel food cake
3 cups blueberries, divided (3/4 cup goes into each jar)
4 peaches, peeled, cut, and divided (1 peach per jar)
4 mason pint jars

Tear 1/3 of cake piece into the bottom of a jar. Place 1/4 cup pudding on top of cake, spread evenly. Place 1/3 of blueberries/peach on top. Repeat layers twice. Repeat with remaining jars.

Makes 4 servings: 6 points each