Tag Archives: cake

Ginger Snap Icebox Cake

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This was my first time ever making an icebox cake but it won’t be the last! This just couldn’t be any easier, and the result was a rich dessert with the texture of cheesecake, the flavor of ginger snaps, and the time commitment of take out!

I found a store brand ginger wafer at my local Safeway, but you can use any ginger snap. Just remember that thicker cookies will have to sit longer before they soften enough to serve.

Ginger Snap Icebox Cake
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Recipe type: Dessert
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Serves: 12
 
This rich and dreamy dessert is so easy and won't heat up your kitchen on a hot day!
Ingredients
  • 2 cups heavy cream
  • 2 Tablespoons of powdered sugar
  • 1 teaspoon vanilla
  • 10 oz ginger snaps
Instructions
  1. Whip the cream about halfway. Add vanilla and sugar. Whip the rest of the way until fairly stiff.
  2. In a 9x9 inch pan, spread a thin layer of whipped cream. Lay down a layer of ginger snaps. Don't worry if they don't fit perfectly.
  3. Repeat until the pan is mostly full, then pour the rest of the whipped cream over the top and spread with a spatula to fill any gaps.
  4. Refrigerate approximately 3-4 hours or overnight before serving.
Nutrition Information
Serving size: 44 g Calories: 173 Fat: 10 g Saturated fat: 5 g Trans fat: 1 g Carbohydrates: 20 g Sugar: 10 g Sodium: 102 mg Protein: 1 g Cholesterol: 28 mg

Visit our Cookin’ Hot Mamas page for more awesome recipes, indexed by ingredient.

Easy microwave fudge frosting

funny face cupcakesI needed a quick, easy, and food coloring-free frosting recipe for a birthday playdate, and this one really came through! It works up fast in the microwave, and, as a bonus, you dirty exactly one bowl and a set of mixer beaters. (Which my guys wouldn’t lick. Because they are WEIRDOS.) To turn these into funny face cupcakes, I used store-bought candy eyes and a quick squiggle of white frosting for the mouth. (For my cupcake recipe please visit my Creamsicle Cake post.)

The kids were tickled pink by the variety of expressions on the faces, and we’ll just pretend I did that on purpose, rather than that I couldn’t have made them identical if my life depended on it, okay?

Easy microwave fudge frosting
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Recipe type: dessert
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Serves: 36
 
One bowl and one minute frosting! Sweet!
Ingredients
  • 1 cup chocolate chips
  • 1 cup sweetened, condensed milk
  • 2 Tablespoons butter
  • 1 teaspoon vanilla
  • 1 cup powdered sugar
Instructions
  1. Combine your chocolate chips with the condensed milk, butter, and vanilla in a Pyrex casserole dish.
  2. Cover and microwave for 20 seconds.
  3. Stir and repeat until the butter is completely melted.
  4. Add powdered sugar and whip with a hand mixer.
  5. Frost your cake before the frosting cools completely. Be careful not to put it on too thickly, as it will "slide" if you do.
Notes
Frosts approximately 3 dozen cupcakes. Add any embellishments quickly or they won't stick once the frosting "sets."

 

Cooking with Kids: Creamsicle Cake

Ah, dessert. The final touch on any special meal, and one most kids look forward to the most. The only thing my kid likes better than eating dessert is eating a dessert he made himself. This recipe is definitely easy enough for any kid to do with just a little help. There are no raw eggs to make little bakers sick if they sneak a lick off the spoon, and the finished cake is quite tasty enough for any party.

This would also be a great recipe for a cupcake making party. Make one batch ahead of time and let the kiddos make a batch together. While they are waiting for the batch they made to come out of the oven, let them decorate the ones you made in advance. The recipe comes together quickly so that they can have the fun of cooking with their friends without losing interest. Only two ingredients means less dishes and cleanup afterwards and more enjoying the party.Creamsicle Cake Baker

Creamsicle Cake
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Recipe type: dessert
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Serves: 16
 
my mother got this recipe (and the "creamsicle" description) from a friend. She helped my five year old make it for one of our family parties.
Ingredients
  • 1 box cake mix (enough for a 9x13 cake)
  • 12 oz orange soda
Instructions
  1. Preheat oven according to the directions on your cake mix.
  2. Grease and flour cake pan.
  3. Mix cake mix and soda.
  4. Pour into pan and bake according to package directions.
  5. Frost with your favorite buttercream frosting and serve.
Notes
We didn't think the "creamsicle" taste was very strong the first night, but it seemed stronger the next day.

If you want to make this in advance of when you’ll be serving it, it’s perfectly ok to freeze the cake frosted or unfrosted. Just be sure to save any decorations like piped colored frosting, sprinkles, or other embellishments until the cake is fully defrosted. My cake decorating friends tell me that condensation during the defrost process or refrigeration can make colors run.

Ian’s First Birthday Cakes

It’s time to talk about something very near and dear to my heart. Yes, we are discussing Birthday Cake. I took making Ian’s first cake very seriously… ok, not really. I was excited and went a little overboard, but “serious” isn’t quite in it.

Some of your guests at your child’s first birthday party may still not have turned one year old. This means some of them may not have started eggs and/or dairy yet. At subsequent birthdays, your child may have egg or dairy allergic friends who would still like to enjoy the cake (or be the dairy allergic kid him or her self!). Here’s your solution!

For Ian’s first birthday party, I made two versions of a dairy and egg-free cake from allrecipes.com. You can find the original, chocolate cake recipe here. It is excellent and reliable. No one would eat it and go, “dang! There’s no eggs in that thing.” Both were excellent plain or frosted with whipped cream. You can also find soy-milk based frosting recipes. Got a wheat-allergic kid at the party? Try a test batch in advance with oat or rice flour. I’ve made the chocolate version with oat flour and it came out a little crumbly but otherwise good.

I also substituted one cup of the regular flour with whole wheat, and they were good when fresh but on the second day they got gritty. So if you are going to gobble the cake up right away, go for it and add a little whole grain!

These should be refrigerated, as there is so much fruit in them that they will mold at room temperature after a couple days.

Dairy and Egg Free Banana or Peach Cake
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 30
 
Ingredients
  • 2 cups white sugar
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 4 ripe bananas, mashed OR 4 ripe peaches, peeled and diced
  • 2 cups water
  • 1 cup vegetable oil
  • 2 tablespoons distilled white vinegar
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix sugar, flour, baking soda, and salt.
  3. Add bananas, water, vegetable oil, vinegar, and vanilla. Beat by hand until smooth.
  4. Pour into a 9×13 inch pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until toothpick inserted into center of cake comes out clean.
  5. For cupcakes: Makes approximately 30 each. Bake for 20-30 minutes.
  6. For half recipe: Bake in loaf pan for 45 minutes.