Pina Colada Cake

PINA COLADA CAKE

Cake:
2 cups flour, sifted
1 tablespoon baking powder
1 teaspoon salt
1/2 cup unsalted butter, room temperature
2 cups sugar
1 1/4 cups coconut milk
1 1/2 teaspoons coconut extract
5 egg whites

Mix flour, baking powder and salt together in a bowl and set aside. Place the butter in a mixing bowl and beat on medium speed with a mixer for 1 minute. Add sugar and beat for another minute. Add coconut milk and coconut extract to butter mixture. Gradually add flour mixture into the butter mixture and beat for 2 minutes. In another bowl, beat egg whites until stiff peaks form. Fold the egg whites into the batter and mix until all ingredients are incorporated. Grease and line two 8-inch cake pans and divide batter evenly between them. Bake in a 350 degree preheated oven for 23-28 minutes until a toothpick inserted in the center of the cake comes out clean. Remove the pans from the oven and place on a cooling rack for 5-10 minutes to cool before removing cake from the pans.

Pineapple Filling:
1 20-ounce can crushed pineapple
2/3 cup sugar
2 tablespoons cornstarch
In a saucepan combine all ingredients over medium heat. Cook, stirring frequently until mixture gets a glossy look. Set aside to cool.

Frosting: 1 8-ounce package cream cheese, softened
2 tablespoons coconut milk
2 cups powdered sugar
1 teaspoon coconut extract
1 16-ounce container whipped topping, or 1 1/2 cups heavy whipping cream, whipped
Beat cream cheese in a bowl until smooth. Add coconut milk, powdered sugar and coconut extract. Mix well and then fold the whipped topping or cream into the mixture.

To assemble, cut both cakes open, making four 8-inch rounds. On top of one, place half the pineapple filling and top with a cake layer. Next add a layer of frosting, then a cake layer. Place remaining pineapple mixture on the cake and top with the last cake layer. Frost the sides and top of the cake. Sprinkle with coconut.

This is best when refrigerated for at least four hours

Haylee’s Note:

Have you ever been to Si Foster’s food blog? You MUST!!  If the recipe is on her blog, it is BOUND to be DELICIOUS!!  And her pictures are AMAZING!!  This cake won at the Utah State Fair.  We LOVED it!   I did my frosting a little different, because I like mine a little thicker.  To get the original recipe, and to see other yummy things from Si’s blog, click HERE

Red, White, and Blue Flag Cake

RED, WHITE AND BLUE FLAG CAKE

To make this cake you will need three full layers of white cake, all the same height (make two recipes of cake or two cake mixes - you will end up with four layers so use one for another purpose). One layer will need to be white, one layer will need to be red and one layer will need to be blue. Use food coloring to get desired shade. Bake the layers in 9" round greased and floured rounds. Let cool. Freeze the layers to make them easier to work with during assembly.

Assembly:
Split the white layer and the red layer in half horizontally using a long serrated knife. (You can also use a cake leveler to help keep the cut even.) Do not split the blue layer. Start assembly by placing one split white layer on a cake plate. Frost the top of this layer using white icing. Place one of the red split layers on top of the frosted white layer and frost it with icing. Set aside.

Place the remaining red split layer and the remaining white split layer on top of the full blue layer. Place a round bowl (or paper pattern) approximately 5" diameter on the top of the cakes in the center and cut through all the layers using the bowl as a guide. You should now have a circle cut through the layers. Keep the center red circle, the center white circle and the outer (approximately 2" wide) blue cake ring. Set aside all other cake pieces for a different use.
Place the outer blue cake ring piece on the iced white and red cake layers. Carefully spread icing around the inside of the blue ring.

Insert the round white cake piece in the center of the blue ring and ice. Insert the red round cake piece making sure it is flush with the blue cake ring.

You should now have a complete cake ready to ice. Finish by icing the entire cake with white icing and decorating as desired.
To serve, cut into slices and be amazed at the cool flag each piece becomes!



Haylee’s Note:
I got this recipe from Studio 5, and they got the recipe from here This was a really fun cake to make! Hope you enjoy it! Oh, and here is a little video that my bro-in-law took when we sliced it open!

Pinch of Salt Lake Carrot Cake

PINCH OF SALT LAKE CARROT CAKE

2 c flour
2 tsp baking soda
2 tsp cinnamon
½ tsp salt
3 eggs
¾ c. vegetable oil
¾ c buttermilk
2 c sugar
2 tsp vanilla
1 8oz can crushed pineapple (drained)
2 c grated carrots
3 ½ oz coconut
1 c. chopped nuts

Glaze:
½ c sugar
½ tsp baking soda
¼ c. buttermilk
¼ c. butter
1 tsp corn syrup
½ tsp vanilla

1 9x13 pan bake 350 for 55 min. (if using round pans cook for a little less time).

Glaze put all in but vanilla and boil. Cook 5 minutes. Take off heat and add vanilla and pour over hot cake.

Frost with cream cheese frosting.

Haylee’s Note:
One word: AMAZING!!! The end. Ok, but really, this cake is incredible!! If you make it, people will be praising your name until the end of time!! Pinch of Salt Lake is a family favorite Cook Book, however, I do not have a copy. Sad day. Hope you enjoy this cake!! Our family does. Oh, and one other thing. If you are thinking of doing this cake minus the glaze...BIG MISTAKE!!! The glaze is the best part of the cake in my opinion!! Good luck!!

Home-made Ice-Cream Cake

HOME-MADE ICE-CREAM CAKE

This isn’t a recipe so much as a tutorial. I started by making two round cakes (from a package). After they had baked I wrapped the pan with plastic wrap and filled it with icecream.



After the ice-cream froze in the shape of the pan I layered the cake, then ice-cream, then cake.

Next, I frosted the whole thing with softened cool-whip.

Next I took hot-fudge topping and just poured it around the very edge of the cake and let it drip down the sides.

And very last I just decorated it with oreos, and anything else you want.

Sesame Street Cupcakes

SESAME STREET CUPCAKES

I just had to show my Sesame Street cupcakes (Big Bird, Oscar, Elmo, and Cookie Monster). I was really happy with the way they turned out. I just used a boxed cake mix, so there really isn't any recipe for this one. Thanks Heather for all your help!

Poppy Seed Cake

POPPY SEED CAKE 1 c. buttermilk 1/3 + poppy seeds 2 tbsp. orange zest 1 c. sugar 7/8 c. butter 1 tsp. vanilla 1 c. powdered sugar 3 eggs (separated) 2 c. flour 1 tsp. salt 1 tsp. soda Combine and set aside the buttermilk, orange zest, and 1/3 c. poppy seeds. Cream the sugar, butter vanilla, powdered sugar, and egg yolks. Cream for 6 minutes then add to the buttermilk mixture. Mix the flour, salt, and soda, then sift into the mixture 1/3 at a time until blended. Beat the egg white until stiff and add to mixture 1/2 at a time. Pour into 3 8” grease and papered pans. Bake at 325 for 25 minutes. FROSTING Cream: 1/2 c. butter 8 oz. cream cheese 1 tsp. vanilla Add powdered sugar until smooth. When the cake is cool, frost with frosting. Put one layer of strawberry on the first layer of cake, then one layer of kiwi on the second layer of cake, then top with both kiwi and strawberry for the top. Decorate and blow poppy seeds onto the sides of the cake. Layer with kiwi: Layer with strawberry: Decorate with both on top: Haylee’s Note: This is one of my all time favorite cakes!! I think it looks so pretty and it tastes delicious!! My mom had a cake similar to this in Park City and she asked for the recipe but it was “secret” and wouldn’t give it to her. So, she made up this recipe, and it is AMAZING!!! Way to go Mom!! This actually is the cake that we had at our wedding, minus the fruit because is would make the cake go soggy if it sat too long! You have to give this one a try!! I know you’ll love it!!