Cakes and Beyond

Welcome! I'm posting on this page all the cakes & desserts that I've created. All of my cakes are homemade, covered in homemade buttercream frosting, and decorated with homemade marshmallow fondant, almond and chocolate flavored (This is fondant that you will actually want to eat). I have several cake flavors and am always looking for new flavors to try. Quality is the most important thing to me in my cakes - I won't make something that tastes bad just to look good and neither will I make something that tastes good but is boring.

Feel free to browse and click the contact button to email me if you want a cake!

Friday, June 19, 2009

Secret Recipes Not So Secret Anymore

Actually, my chocolate cake recipe has never been a secret, since I got it out of the Better Homes & Gardens Cookbook. As a plug, this is probably my favorite cookbook of all time. I use it as a cooking guide, for recipes, and much much more!

As promised, here are the recipes for the cake that started it all with me:

Chocolate Cake with Almond Buttercream Frosting

Cake: (BHG Cookbook)

3/4 cup butter, softened
3 eggs
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder (I am VERY generous with this ingredient!)
1 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
2 cups sugar
2 tsp vanilla
1 1/2 cups milk

1. Allow butter and eggs to stand at room temp for 30 minutes. Grease & flour pan(s): 2-9inch round or 1-9x13. Stir together flour, cocoa powder, baking soda, baking powder & salt, set aside.
2. In large mixing bowl beat butter on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, scrap bowl & continue beating until well combined. Add eggs 1 at a time. Beat in vanilla.
3. Alternately add flour & milk to butter mixture. Spread in pans.
4. Bake at 350 degrees for 35 - 40 minutes. (I usually set the timer for 15 minutes, turn the pans, and set for another 15 minutes. I test the cake at that point with a wooden toothpick, and if it's not done, I set the timer for 5 minutes longer, continue this process until finished)

Almond Buttercream Frosting:
(recipe courtesy of my cousin Maria, a true baker and cake/cupcake artist! See her work at:

Note: This is the batch amount I use for a medium sized cake (two layer 9inch round cake), and there is usually leftovers. You can make more or less for what your needs are

1/4 Can of Crisco (Big Can - the 48 oz one)
1/4 Cup Butter (NOT Margarine)
1 T. Almond Flavoring
1 Bag of Powdered Sugar (2 lbs)
1/2 Cup Whole Milk

1. Cream together crisco & butter
2. Add Almond Flavoring
3. Alternate adding powdered sugar & milk. Make sure to have extra of each to reach the desired consistency. You want a real thick frosting if you want it to crust correctly.


  1. Thank you for posting this recipe! I can't wait to try it as I am a chocolate/almond nut! Question - when you say 1/4 can Crisco, can you define the size? I always used to buy the large can of crisco but now use it rarely so usually get the sticks or the small (1 lb.?)can.

  2. Mama Di - I revised it to include more exact measurements, so a 1/4 of 48 oz would be about 12 oz. Which would come to 1 1/2 cups? I usually make fairly big batches, which would be why I have odd measurements. :-) Hope this helps!