Yummy Yellow Cake with Strawberry Filling and Buttercream Frosting

This recipe produces a a fluffy yet dense textured cake perfect for any celebration; it is an adaptation of "White Almond Wedding Cake" found on Allrecipes.com.
Very versatile...change flavorings, filling, frosting, and garnishes to suit your taste.

Yummy Yellow Cake
www.whispersofthyme.blogspot.com
(Yield: 8 or 9-inch layer cake)

Cake Ingredients:
1 (18.25 ounce) white cake mix (I used Pillsbury Brand, but 15.25 to 18.25 ounce works)
1 cup all-purpose flour
1 cup sugar
3/4 teaspoon salt
1 1/3 cups whole milk
1 cup sour cream (I used lite)
2 Tablespoons vegetable oil
1 1/2 teaspoons almond extract
1 teaspoon vanilla
1 teaspoon buttery sweet dough emulsion (optional - purchased from King Arthur Flour)
3 large eggs

Filling:
Smucker's Strawberry Sundae Topping
Frosting (recipe follows)

Directions:
Preheat oven to 325 degrees Fahrenheit. Grease bottoms of two 8-inch round pans; line with parchment paper, and then grease and flour parchment and pans. Combine dry ingredients in mixer bowl and mix on lowest speed until thoroughly combined. Add remaining ingredients and mix on low speed for 4 minutes.

Pour batter into prepared pans (NOTE: I filled my pans approximately 1/2 full and had a small amount of batter leftover), and bake for approximately 47 minutes.  Cool in pans for 10 minutes, then invert cake layers onto cooling rack (peel off parchment paper). Once cooled, place one layer on serving platter or cake stand and top with small amount of strawberry topping spreading thin layer to within one inch of cake (don't let it drip over the edge); spread frosting over strawberry topping. Place second cake layer on bottom layer and frost whole cake with frosting.

Garnish suggestion: Using a star tip (Wilton 4B), add swirls of frosting to top edge of frosted cake...center fresh strawberry in each swirl.

Buttercream Frosting
www.whispersofthyme.blogspot.com
(Yield: enough to frost layer cake)

Ingredients:
1 stick (1/2 cup) unsalted butter, softened
1 cup Crisco Shortening
1/8 teaspoon salt, optional
1/2 teaspoon vanilla extract
1/2 teaspoon butter flavoring
1/4 teaspoon almond extract
1 1/2 teaspoons meringue powder (optional)
3 to 4 cups powdered sugar, sifted
1 to 2 Tablespoons milk or cream, for desired consistency

Directions:
Mix the butter, shortening, and salt on medium speed for 3 minutes.
Add vanilla extract, butter flavoring, and almond extract, and then continue to mix until thoroughly blended.
Stop mixer and add meringue powder, if using, along with 1 cup powdered sugar. Start mixer on the lowest speed and add the remaining powdered sugar 1/2 cup at a time until the sugar is thoroughly blended.
Add milk or cream, 1 Tablespoon at a time, if needed for desired consistency.
Turn mixer to medium speed and continue to beat frosting for an additional 5 minutes.

Creamy Banana Pudding

Easy and delicious banana pudding using cream cheese, instant french vanilla pudding, and fresh whipped cream.



Here's what you'll need:
French Vanilla Instant Pudding Mix, Milk, Cream Cheese, Vanilla Wafers, Whipping Cream, Powdered Sugar, (& Bananas- not shown)

Begin by adding softened cream cheese to mixer bowl and mix until fluffy.

Slowly add in milk and mix until thoroughly combined.

Add in instant pudding and mix well.

  


In serving dish*, layer: 
1) vanilla wafers, 2) prepared pudding, & 3) fresh sliced bananas. Repeat steps, ending with prepared pudding on top.
*Looks pretty in clear bowl or trifle dish...just be sure to place vanilla wafers facing out (on the sides of the dish).

 

Cover and refrigerate pudding while making whipped cream. 
 

Place whipping cream in mixer bowl with whip attachment and whip cream, adding in small amount of powdered sugar once cream begins to stiffen slightly. Continue whipping until you reach the desired stiffness.

Top banana pudding with whipped cream.

Best when served the first day.

Creamy Banana Pudding
www.whispersofthyme.blogspot.com
(Yield: approximately 15 servings)

Ingredients:
1 (8 ounce) package cream cheese
4 ripe bananas (but not too ripe)
3-1/2 to 4 cups milk total
2 (3.4 ounce) packages dry instant french vanilla pudding mix
1/3 box vanilla wafers
2 to 3 cups whipping cream
2 Tablespoons powdered sugar

Directions:
Add softened cream cheese to mixer bowl and mix until fluffy.
Slowly add in milk (from 3-1/2 to 4 cups, as desired) and mix until combined.
Add in dry pudding mix and mix well.

In serving dish*, layer:
1) vanilla wafers, 2) prepared pudding, & 3) fresh sliced bananas.
Repeat layers ending with prepared pudding on top.
*Looks pretty in clear bowl or trifle dish...just be sure to place vanilla wafers facing out (on sides of dish).

Cover and refrigerate pudding while preparing whipped cream.
Place whipping cream in mixer bowl fitted with whip attachment, and whip cream adding in powdered sugar once cream begins to stiffen slightly. Continue whipping until it reaches the desired stiffness.
Top banana pudding with whipped cream.
Best served right away or within 24 hours.

Pistachio Mexican Wedding Cookies

This cookie is one of my favorites...tender and bursting with Craisins and pistachios and bathed in powdered sugar!


I originally saw this recipe on Ginger's website: Deep Fried Kudzu. She obtained the recipe from Bon Appetit magazine. Mine is a slight adaptation.



Here's what you'll need:
Cake Flour, All-purpose Flour, Powdered Sugar, Butter, Vanilla Extract, Salt, Pistachios, Craisins (or dried cherries), & [Butter Flavor Crisco (not pictured).] 

Add butter, butter-flavor Crisco, and powdered sugar to a mixing bowl and mix until light and fluffy.

Mix in vanilla extract and salt.

Add in pistachios (rough chopped) and Craisins (rough chopped), and mix well.

Add in flours and mix with spoon or spatula. Do Not over-mix.

Because I substitute part of the butter with butter-flavored Crisco, I also add in a teaspoon of water and mix with the mixer until it just comes together.

Shape dough into tablespoon-sized balls or footballs.
Place on either greased or parchment-lined baking sheet. 

Bake, then remove from oven once bottoms have turned golden brown...approximately 16 minutes.

Cool on pan for 10 minutes, then working in small batches, submerge cookies in powdered sugar, shake off excess, and set cookies aside until all are coated.

Serve with coffee, tea, or milk.

 Now if you'll excuse me while I go powder my face, ahem.


Note: I reduced the Bon Appetit recipe by one-half, thereby yielding approximately 4 dozen cookies. 

Pistachio Mexican Wedding Cookies
www.whispersofthyme.blogspot.com
(Yields approximately 4 dozen cookies)

Ingredients:
14 Tablespoons (2 sticks minus 2 Tablespoons) unsalted butter, room temperature
2 Tablespoons butter-flavored Crisco
1/2 cup powdered sugar, plus additional for coating cookies
1 Tablespoon vanilla extract
1/2 teaspoon salt
1/2 cup shelled unsalted pistachios
1/2 cup dried cranberries (Craisins) or dried cherries
1-2/3 cup sifted cake flour
5/6 cup (1 cup minus 2-1/2 Tablespoons) sifted all-purpose flour
1 teaspoon water

Directions:
Preheat oven to 350 degrees F.
Add butter, butter-flavor Crisco, and powdered sugar to a mixing bowl and mix until light and fluffy.
Mix in vanilla extract and salt.
Add in pistachios (rough chopped) and Craisins (rough chopped).
Add in flours and mix with spoon or spatula. Do not over-mix.
Add in a teaspoon of water and mix with the mixer until dough just comes together.
Shape dough into tablespoon-sized balls or footballs. Place on either greased or parchment-lined baking sheet.
Bake at 350 degrees F. Remove from oven once bottoms have turned golden brown...approximately 16 minutes.
Cool on pan for 10 minutes, then working in small batches, submerge cookies in powdered sugar, shake off excess, and set cookies aside until all are coated.
Store in airtight container.

White Layer Cake with Sour Cream Coconut Frosting

White Layer Cake - i am baker
Sour Cream Coconut Frosting - Whispers of Thyme

This cake recipe is from Amanda at i am baker, and it is dense and yummy.

I decided to fill it and cover it with a sour cream coconut frosting because I wanted a lighter frosting than traditional buttercream. If you've never tried a sour cream frosting, I will tell you this...it does have a slight taste of sour cream and can be made thicker and sweeter with the addition of more sugar.

Here's what you'll need (for the cake): 
Cake Flour, Milk, Egg Whites, Almond Extract, Vanilla Extract, Sugar, Baking Powder, Salt, & Butter

Allow the milk and egg whites to reach room temperature before starting the cake.


Combine milk, egg whites, and extracts in medium bowl and whisk together thoroughly.

Mix flour, sugar, baking powder, and salt in mixer bowl.

Add in cubed butter and beat for a couple of minutes.

 Add in all but 1/2 cup of milk and mix...then add additional milk and mix again.

Pour batter into prepared pans and bake.

Once baked, let cool on wire rack for 10 minutes, then remove from pans and cool completely.

 


Here's what you'll need (for my frosting):
Sour Cream, Powdered Sugar, Cool Whip, Flake Coconut, & Vanilla Extract 
(not pictured)

To a large bowl, add:
sour cream and vanilla extract...stir, 
powdered sugar...stir,
flaked coconut...stir,
Cool Whip (thawed)...stir in gently until thoroughly combined.

 

Once cake is cooled thoroughly, assemble the cake with the frosting .

  

Cut a Big slice...

and savor every bite!

My changes and tips for the cake:
1) used whole milk,
2) reduced almond extract to 1 teaspoon,
and
3) my cake took longer to bake...approximately 34 minutes (I used two 8-inch pans)

RECIPE: White Layer Cake

RECIPE: Sour Cream Coconut Frosting