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Glazed Lemon Chiffon Cake

ngredients:

• 2 cups sifted cake flour
• 1-1/2 cups granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 8 eggs , separated
• 1/4 cup lemon juice
• 1/4 cup water
• 2-1/2 tablespoons grated lemon zest
• 1/2 teaspoon cream of tartar
• Glaze
• 6 tablespoons butter , melted
• 1 tablespoon grated lemon zest
• 2 cups confectioners' sugar
• 3 tablespoons lemon juice
• 1 teaspoon pure vanilla extract
  Easy-Add pure vanilla extractAdd to shopping list pure vanilla extract

Makes:

About 12 servings.

Instructions:

step 1

Preheat oven to 325°F.

step 2

In large bowl, sift flour, granulated sugar, baking powder and salt. Add oil, egg yolks, lemon juice, water and lemon zest; whisk until well combined. In large bowl, beat egg whites and cream of tarter with electric mixer to stiff peaks. Fold 1/3 of whipped whites into the batter to lighten. Gently fold in the remaining whites until mixture is combined; do not overmix or batter will deflate. Pour into ungreased pan; tap gently on counter to release air pockets.

step 3

Bake 50-60 minutes or until cake springs back when touched. Invert pan immediately after removing from oven; cool completely. Run knife around the sides and center of cake to loosen.

step 4

For glaze, combine butter, zest, confectioners' sugar, juice and vanilla in medium bowl; stir until smooth. Pour over cooled cake and spread with spatula. Glaze that drips off cake can be scooped back up with spatula. Glaze will set hard within 30 minutes.

Source: Wilton: Celebrate With Wilton - Create Beautiful Wilton Cakes, Cookies, Cupcakes & Candy With Wilton Decorating Techniques

Pink Icing Petits Fours 

- Amy Atlas Entertaining Ideas - Country Living

These looks scrumptious and so easy to make!!

Turn premade pound cake into chichi petits fours.

"People will swear these are from a fancy bakery," says Atlas of this tempting shortcut. To follow her lead: Use a serrated knife to cut the crust off a pound cake, then slice the cake into one-inch squares. Place them on a cooling rack with parchment paper underneath, pour icing over the squares, and let set for an hour. Atlas's 60-second icing recipe? Mix four tablespoons of water to two cups of sifted confectioner's sugar. Tint the mixture by stirring in a bit of gel food-coloring.

 

 

  

"I would rather regret the things that I have done than the things that I have not."

Lucille Ball

Cocktails, Celebrations, Funkytimes, and 

Futuristic Designs!! 

 

Booze-O-Meter.  Having a party and need to know how much alcohol  to buy? 

At funkytime you will find a lil bit of everything on her blog.  Trust me you will not be disappointed, check it out. 

DAISY STRAWBERRY CAKE

Below you will find a link to her book 

"Sweets for my SWEET".

Sweets for my Sweet by Sibylle Roessler | Make Your Own Book

Home Design Decor Plan

Futuristic Colorful Beach House Interior Design
The colors are so fun and I just love the retro style!!

What more could one ask for celebrations, cocktails, funkytimes and fun futuristic designs. 

Cotton Candy Bars

1 box Funfetti cake mix
2 eggs
1/2 cup oil
2 pkts Duncan Hines Cotton Candy Recipe Creations Flavor Mix
1 cup white chocolate chips
1 can Duncan Hines Frosting Starter kit (sold next to the flavor mixes)
Sprinkles

1. Preheat oven to 350 degrees F. Lightly grease a 13×9 inch baking pan with cooking spray. Set aside.
2. In a large bowl, mix together the cake mix, eggs, oil and ONE packet of the cotton candy mix with a rubber spatula until blended and combined. Stir in the chocolate chips.
3. Spread the mixture evenly into the prepared pan and bake for approx. 14-16 minutes or until edges are lightly golden and center is set. Allow to cool completely before frosting (center will set up a little more once removed from oven; just don’t overbake these!)
4. Stir the remaining flavor packet into the can of icing (or prepare your own vanilla buttercream, if you wish). Spread the icing evenly onto the cooled bars and top liberally with sprinkles. Pop in the fridge to set the icing for about an hour before cutting into squares. Store airtight for approx. 1-2 days.

This look not only easy but amazing!!  A must try on a rainy day with the kids.☺

"Source" 

Red Velvet Cream Cheese Cupcakes 

Filling:

• 4 ounces cream cheese, softened
• 2 tablespoons granulated sugar
• 1 ½ tablespoons lightly beaten egg (break egg, mix with fork, measure)
• 1/4 teaspoon vanilla

Batter:

• 1 cup plus 2 tablespoons all purpose flour
• 2 teaspoons unsweetened natural cocoa powder
• 1/2 teaspoon baking soda
• 1/4 plus 1/8 teaspoon salt
• 1/2 cup vegetable oil
• 2/3 cup granulated sugar
• 1 teaspoon vinegar
• 1 large egg
• 1 tablespoon red food coloring
• 3/4 teaspoons vanilla
• 3 tablespoons sour cream

Preheat oven to 350 degrees F. Line 8 (I needed 9) muffin cups with paper liners.

Prepare filling first. With a mixing spoon, beat together softened cream cheese and sugar. Add egg and vanilla and stir until smooth. Set aside.

In a mixing bowl, thoroughly stir together flour, cocoa powder, baking soda and salt.

In a second mixing bowl, stir together oil, sugar, vinegar, egg, red food coloring, vanilla and sour cream. Mix very well, then add the flour mixture and stir just until blended.

Measure out approximately 1/3 cup red mixture and set aside. Divide remaining red mixture among the 8 muffin cups – each cup should be a little over 1/3 of the way full. Spoon cream cheese mixture over red mixture, dividing evenly between all cups. Drop small spoonfuls of reserved red batter on top of cream cheese mixture, making a bulls-eye pattern.

Bake for 20-23 minutes. Let cool on a wire rack. Carefully remove lift muffins from cups.

Best served slightly chilled. – Makes 8-9 

You will not regret checking out the delicious recipes over at "Lick the bowl good".

I have listed more favorite recipes below.  

Enjoy Life and some scrumptious sweets!!

Vanilla Bean Bundt Cake 

Strawberry White Chocolate Chip Cake 

Sour Cream Coffee Cake 

 

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♥

The Ultimate Ice Cream Cake Cookie Pie 

Visit SugarDerby.com 

 

The Ultimate Ice Cream Cake Cookie Pie

You will need:

1 package Pillsbury refrigerated pie crust

1 package Pillsbury refrigerated chocolate chip cookie dough

1 can cake frosting of your choice (I used rainbow chip for the middle and chocolate for the top... so, 2 different frostings)

1 cake mix of your choice (mixed as instructed on box)

1/2 gallon of your choice ice cream (softened just a bit)

SPRINKLES!!!!

You could really do a lot with this recipe... there are endless mixtures of cookie dough, cake, ice cream and icing flavors... Eeeeek!!!

You will also need a few different sizes of round cookie cutters. I got this 11 piece set from Williams-Sonoma and it is perfect!!! (you could also use different sizes of cups and bowls)

 

First, mix your cake as directed on the box. Pour a thin layer of batter into a greased bar pan or cookie sheet. I made cupcakes out of the remaining batter. You could always bake a small cake and make cake balls!!!

 

Bake at 350 degrees for 8-12 minutes... until firm in the middle.

Let cool then cut out small circles of cake using a 2 1/2 inch round cutter.

 

Set these aside and get started on the pie crust.

Click HERE for detailed instructions on how to press mini pie crusts.

I used Pillsbury refrigerated pie crust, a regular muffin tin and a 4 inch round cookie cutter.

 

One sheet of crust makes 8 mini pies. The package comes with 2 sheets :)

Now take your refrigerated cookie dough and press a little over 1 Tbsp into the bottom of the pie crust.

Bake at 350 degrees for 10-12 minutes or until crust is browning.

Remove from oven and let cool. the cookie dough will rise in the oven but will flatten down when it cools.

Now... put some of your favorite icing into a ziploc baggie and snip the end off...

 

Pipe this on top of the cooled cookie and smooth.

Now get your ice cream ready..... I let mine sit out for about 5 minutes to soften.

 

You will pipe the ice cream on top of the icing. I used my mechanical pastry bag but a large ziploc bag will do as well.

(can I point out the BLUE BELL ice cream... Blue Bell was originally made in Brenham,Texas... and is currently only sold in PARTS of 19 states... even at that, it is the number-three selling branded ice cream in the U.S.... ahem, Texas!)

 

Once that is done place a piece of the round cake on top of the ice cream.

Put these babies in the freezer for about 30 minutes. 

It is easier to apply the top layer of frosting if the ice cream is solid.

  

 

Ok now... I got way excited and did the frosting and sprinkles without taking pictures.... so sorry... but, I mean... it is literally frosting and sprinkles. Pretty simple.

Also, you can put them back in the freezer after you put the top layer of icing and sprinkles on... I did.

So... here is the photo shoot and then I will give you some important information about this recipe :)

 

Um... beautiful! Absolutely beautiful. Let's talk about this again...

Pie crust, chocolate chip cookie dough, cake icing, vanilla ice cream, rainbow chip cake, more cake icing and sprinkles. Big, fat, rainbow sprinkles!

 

Gasp.......

 

Now, if you are taking these babies somewhere you may not want to put ice cream inside.... I made a few with no ice cream and they are just as delicious.

You can put a little more cookie dough in or some canned pie filling if you are being brave!

DISCLAIMER: I understand that this dessert is over the top. I get that. I am not suggesting you eat the entire batch. You actually couldn't if you wanted to.... serious sugar coma!

So, for those of you that are a little concerned I kept up with the calories and fat as I baked... if you are interested I will tell you but I will not ruin it for those that are not interested :)....

Visit  SugarDerby!!