Apple spice cake is just one of our amazing cake flavors for October. This is fresh out of the oven can you smell it? How about a apple spice cake pop dipped in a salted caramel chocolate could you die? Order some shaped like pumpkins, ghosts and mummy’s for you and/or your kids Halloween parties.
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The temps are dropping again so what’s a girl to do? Bake a Happy Day Cake! What is a happy day cake you ask, well its chock full of wonderful blueberries. I had a large bag of these lil gems tucked away in the freezer from the end of summer and today they turned into happy day cake. I got this recipe years ago, like 20+, from a friend and when my grandmother would visit she would always request this; or when I went to visit her! So today i”m going to share the recipe with you folks and if you bake one up be sure to comment and/or email us some pictures of yours.
Happy Day Cake Recipe
4.5 cups flour ** 3 cups of sugar ** 2 teaspoons salt ** 5 teaspoons baking powder ** 1 cup of oil such as vegetable ** 2 cups of milk ** 2 teaspoons of vanilla ( I only use pure vanilla extract) ** 2 cups of blueberries or more if you want a lot. I freeze my blueberries first and then I gently fold them into the batter so my whole cake does not turn blue. ** 4 eggs
Pre-heat your oven to 350
I use a kitchen aid mixer and I put all the dry ingredients into the bowl first, using the flat paddle attachment I turn it on low and mix up all the dry items to evenly distribute them. Then with the mixer still on low I add the wet ingredients one by one until thoroughly mixed.
I use a spray such as Bakers Joy for my pans but you can certainly use butter and flour if you like. I also like to line my pan with parchment paper .Grease a 9 x 13″ pan and pour your batter into the pan. I like to tap the pan on the counter a few times to get the cake settled and it also helps with air bubbles. Place in your pre-heated oven and cook until your toothpick or skewer inserted in the middle comes out clean. This should take at least 90 minutes but please start checking yours after it has been in the oven for one hour. My cake took close to 2 hours. WOW you say? yup, its a long time but slow and steady wins the race and the payoff is AWESOME. Cooking times also vary depending on the pan used ex: shiny metals or dark metal pans. Dark metal pans tend to cook faster and more often than not require a bit lower cooking temp so I try and avoid those.
Side note: you could also use Lemon extract and make this as a delicious lemon-y blueberry cake now THAT is also DELICIOUS!!
Let your cake cool (hopefully you can keep everyone out of it long enough to cool it!) and serve
This is what the batter will look like after you have folded in your frozen blueberries
Below is what your yummy cake will look like inside when its done. My blueberries were quite large and wanted to sink to the bottom as you can see.
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Please enjoy and have a TASTY Thursday everyone!!
So how many of you woke up in a clip from frozen today? It certainly can be pretty to look at but PLEASE drive safely and don’t go out if you do not have to!
Some of you may know that on Sunday my finger left hand ring finger was crunched in my trunk (don’t ask!) and with no time to baby it before the big event Sunday its still quite painful. At least now its not black/purple anymore but still quite swollen.
This morning I have been busy making Marshmallow fondant that will be used to create fun accent pieces and animals for the 3 tier CIRCUS cake for Sunday. Have you ever tried making MMF before? Its really easy……..and STICKY!
Here is the recipe so go ahead give it a try!
In a microwave safe bowl, lightly greased add a 16oz bag of mini marshmallows, 2 Tablespoons of water and 1 tsp of clear vanilla extract. Microwave for 60 seconds, stir, and repeat at 30 second intervals until the marshmallows are melted. Once melted thoroughly remove and add to it 1/4 cup of vegetable shortening stirring until melted. Add a 2lb bag of confectionary sugar a bit at a time. I usually dump half of the bag at first mixing good and then adding more as you go along. I never use the entire bag of conf. sugar. Your MMF consistency should be just thicker than play dough. Once you have the desired consistency lightly grease the outside of your MMF ball and wrap tightly in plastic wrap, then place in an air tight container. Let this settle for a few hours or overnight. After settled you can color your MMF using either a gel like Wilton or Americolor which offer a very intense color so start out lightly and add more as needed. This MMF can sit on the counter for a few weeks. If you need to soften you can do so by microwaving it in 5 second intervals until pliable. ENJOY and have fun with it!
Here is a Peppa Pig I made last year for a Peppa Pig “Muddy Puddles” partyHere is a photo of the cake which was a dairy, egg free cake so I’m surprised that it did not crumble under the pressure of the tiers! Covering sugar cones with buttercream NOT EASY!