My Last Hurrah!

The Allens are dear friends of ours and I have done all of their kids' wedding cakes, with the exception of one because we were out of town. Their youngest daughter, Laura, just found her eternal companion, and I was privileged to design cakes for her reception as my "last hurrah" before retiring my cake business. Bittersweet? A little, but I am more than ready to go on to new adventures besides cake decorating. 

As customers have been picking up their last orders, some have asked for recipes, which I will gladly share. One of my most requested recipes is for my "doctored cake mix" batter, which if you consider cake mix as just one of the ingredients, can also be considered scratch. Only I believe this recipe tastes better in most cases. Please remember that this recipe is for HIGH ALTITUDE ONLY. When we get settled in our new home in Missouri, I will play around with this recipe to see what works best for our lower altitude. 

DOCTORED CAKE MIX BATTER

(FOR HIGH ALTITUDE ONLY)

1 Duncan Hines cake mix, any flavor except Butter Recipe

1/2 cup flour

1 small package instant pudding mix to compliment flavor

1/3 cup vegetable oil

2/3 cup water

4-5 eggs (1 cup total)

7 oz. sour cream

Preheat oven to 350°.  Combine all ingredients in large mixer bowl. Mix on low speed until combined. Scrape sides of bowl. Mix at medium speed for 2 minutes. Pour into greased, floured, and parchment lined cake pans. (Or use “Miracle Goo” with parchment.) Bake 30 minutes or longer, until toothpick comes out clean. DO NOT OVER BAKE.  Bake cupcakes for about 18 minutes.

If you have requests for any other recipes, please go to the search button on the blog, or if you can't find it, leave me a message and I will gladly post whatever you're looking for. Thanks again to all of my former customers. It's been a great ride! 

Coconut Pecan Icing

While serving our mission here at Cove Fort, I have tried to make a cake each month for those having birthdays during the month. I like to make a different dessert cake each month, but it seems that by far, my German Chocolate cake seems to be the favorite. Here is the recipe for the Coconut Pecan Icing that I use. Sure, you can go to store and pick up a can of Duncan Hines or Betty Crocker Coconut Pecan Icing, but it won't taste like this stuff. For added flavor, try toasting the pecans first, and toast a few extra pecan halves for decorating the top. You can also toast a little coconut for side decoration if desired. Try not to eat all the icing before it gets on the cake!

Coconut Pecan Icing (For German Chocolate Cake)

Use this, along with my Chocolate Buttercream recipe and “Doctored German Chocolate Cake Mix Batter”

4 egg yolks

1 can (12 oz.) evaporated milk

1 1/2 tsp. Vanilla

1 1/2 cups sugar

3/4 cup butter

1  7 oz. package coconut (about 2 2/3 cups)

1 1/2 cups chopped pecans (toast if desired)

Beat egg yolks, milk, and vanilla in large saucepan with whisk until blended.

Add sugar and butter; cook on medium heat 12 min. Or until thickened and golden brown, stirring constantly. Remove from heat.

Add coconut and nuts; mix well. Cool to desired spreading consistency, and spread between layers and on top of cakes. Ice sides and trim with chocolate buttercream.

DOCTORED CAKE MIX BATTER

(This recipe works well for high altitudes. You may have to tweak it for lower elevations.)

1 Duncan Hines cake mix, any flavor except Butter Recipe

1/2 cup flour (FOR HIGH ALTITUDE ONLY)

1 small package instant pudding mix to compliment flavor

1/3 cup vegetable oil

2/3 cup water

4 eggs (1 cup total)

7 oz. sour cream

Preheat oven to 350°.  Combine all ingredients in large mixer bowl. Mix on low speed until combined. Scrape sides of bowl. Mix at medium speed for 2 minutes. Pour into greased, floured, and parchment lined cake pans. (Or use “Miracle Goo” with parchment.) Bake 30 minutes or longer, until toothpick comes out clean. DO NOT OVER BAKE.  Bake cupcakes for about 18 minutes.