Oh man, making a car themed cake was more of a task than I thought but I have narrowed my issues down to a couple of things that I’ll get to a little later.  Truett turned 5 years old today and all I could think about was when my two oldest were that age…and how grown they are now.  That means time will fly by again and Truett will be a Senior in no time.

Anyhoo, I decided to make Truett a car themed cake.  And that was issue number 1.  I really didn’t plan ahead.  I was like, “ooohh, it will be fun to make Truett some kind of car cake”….the night before his birthday party.  I know, I’m a fly-by-the-seat-of-my-pants gal huh.  I quickly knew I couldn’t make a real car cake because I didn’t have the pan and I sure ain’t talented enough to carve one out of layers of cake.  I had seen a track done before using a number 5 so I went that route. I found my big Wilton cake pan and used it,  12x18x2 I believe.  I gathered all the supplies and began.

(You can click on the photos to make them bigger if you like)

SUPPLIES

• Wilton’s Cake Pan, measuring 12 x 18 x 2
• Wilton’s Grass Tip #233 with icing bag
• Wilton’s Ready-Made Fondant and/or make your own (marshmallows and powdered sugar)
• Wilton’s Icing Colors
• Wilton’s Ready-to-Use Decorator Icing (the big bucket did all the grass and iced the whole cake)
• 3 cake mixes
• and I forget to add things here, I’ll list them throughout the post!

First, I used the pan insert to make a ’5′ template since it was the exact size of the pan obviously, then cut it out.  I laid it on the cake to make sure it looked good.  I mixed all three cake mixes just like the directions said and baked the cake.  One cake mix equals about 4-6 cups of batter.  This pan uses 14 cups of batter which is how I got the 3.

I cooled the cake, iced it with the decorator icing, and put it in the fridge overnight.

It was now time to make the fondant for the track.  Oy.  The last two times I was suppposed to attend Wilton events, I had other personal things going on so I missed out on the fondant learning experience.   Since I know my good friend Cat is awesome at making anything, I seeked out her video on how to make marshmallow fondant.

I greased up my bowl, surface, and spatula.  I melted my marshmallows (160z bag) and put in my icing color, which is issue #2 came into effect.  I had no idea how hard it would be to make black colored fondant.  GRRRRRR!  I didn’t want to add too much because I didn’t want a bitter taste.  Had I planned ahead, I could have searched for this and the best way to get it black but since I didn’t, I went with the flow. I added some black, brown, and a tiny bit of royal blue.  The longer it set, the more dark grey (pavement like) color it got.

I kneaded it and rolled it out.  I laid my template on it and cut the 5 out.

To get the 5 on the cake without it tearing, I gently folded it in half, picked it up, and placed it on the cake.

I used the yellow ready-to-use fondant for the road.  I just rolled it out and used a pizza cutter to make the strips, placing them down the road.

Now, had I been able to make a true black, I would have done the sides with a black and white checkboard effect but since I couldn’t, I decided to do it all in green grass.  Simple fix yes?  I did this pretty sloppy I reckon but I was ready to be done.  I colored what icing I had left in my bucket with Wilton’s Kelly Green Icing Color.  It darkened over time as well.  I placed it in my bag and used tip #233.

I was able to do 3 sides of the cake with green grass before running out of icing so I just hid the other side!! LOL  And this is the final product!  I placed 5 cars along the road with a candle on each car.  I used Cat’s other tip about melting the bottom of the candle just enough for it to stick to the car.  This was a great tip since it doesn’t hurt the car at all!   We lit the candles and made a wish!!

It’s not perfect but like my facebook friend Kassie said, “anything made with Love is perfect”…….

Thank you Wilton for teaching me all that I do know because while this and I’m sure any cakes I do are a challenge, it’s fun to see the end result and make something for my kids, from my heart.

I LOVE pumpkin anything but particularly love it in a cake/brownie like version.  I make a mean Pumpkin Pie Cake with Cream Cheese Frosting but this recipe is even easier and faster which is great for when unexpected company arrives and you need something quick!

This also makes a big ol’ pan worth so I have no trouble feeding several cowboys and a few cowpokes with it.  It’s very moist and goes great with Cool Whip.

Do you have a dessert that you can whip up in a hurry?  I could always use some ideas!  I’m gettin’ lazy in my old age.

Pound cake is one of my favorite desserts. There is something about that buttery taste that just melts in taste buds!  You can also make in a variety of ways guaranteeing satisfaction with just about everyone.  Adding fruit to a pound cake is popular but one of my own favorites is Orange Pound Cake.  Mmmmm, oh so good!

This Blueberry Pound Cake tastes like a blueberry muffin so you know it will be a hit.  I just think this makes for a much prettier presentation (and even better taste) for your family and/or guests.

I’d love to hear your pound cake variations so be sure to share them in the comments!

INGREDIENTS

• 1 (18 1/4- ounce) box butter pound cake mix
• 1 (8-ounce) carton cream cheese, softened
• ½ cup oil
• 3 eggs, beaten
• 1 (15-ounce) can whole blueberries  (DRAIN THE JUICE)

DIRECTIONS

Beat cake mix, cream cheese, oil and eggs with electric mixer until smooth. Add blueberries, and stir by hand until mixed. Bake in greased and floured Bundt pan at 350 degrees for 1 hour.

Note: Buy whole blueberries and not blueberry pie filling! The first time I did it, I bought the pie filling and it never got done!

And makes your eyes roll back into your head. Yep, this hot fudge cake is that good. Add some Vanilla Bean Ice cream and you’re in heaven!  My girl Tara shared this recipe and now I’m passing it on to you.  If you don’t know Deal Seeking Mom, you need to.  She’s beautiful, smart, and is always smiling & giving off such positive energy.

INGREDIENTS

• 1 c. all-purpose flour
• 2/3 c. granulated sugar
• 2 t. baking powder
• 1 t. ground cinnamon
• 1/2 t. salt
• 1/2 c. unsweetened cocoa
• 1/2 c. whole milk
• 2 T. melted butter
• 1 t. vanilla extract
• 1 c. packed brown sugar
• 1 1/2 c. boiling water
• vanilla bean ice cream

DIRECTIONS IN 4 EASY STEPS

1. Preheat oven to 350 degrees. Grease an 8″x8″ glass baking dish or shallow 2-qt. casserole.

2. In a medium bowl combine flour, granulated sugar, baking powder, salt, cinnamon, and 1/4 c. cocoa. Whisk in milk, melted butter, and vanilla just until smooth. Spread batter into baking dish.

3. In a small bowl mix brown sugar and 1/4 c. cocoa. Sprinkle evenly over batter. Carefully pour 1 1/2 c. boiling water over mixture. DO NOT STIR.

4. Bake for 30 minutes. Batter will separate into cake and hot fudge layers. Cool in pan on a wire rack for 10 minutes. Serve warm with ice cream. It tastes just as good reheated, but you will have less fudge because the cake will absorb it.

If you’re lazy or just don’t have time, Betty Crocker’s Warm Delights are delish! Free sample to try too just in case you’re not sure about them.

My middle son loves chocolate but my oldest is not so fond of it so I have always have to find a middle ground.  I found this Chocolate Bundt Cake that fits in the middle perfectly because it’s still chocolate but not as sweet as a chocolate cake.  We made this last night and it takes not time to prepare.  It was really good!

INGREDIENTS:

• 1 c. Miracle Whip (no subs)
• 1 c. water
• 2 tsp. vanilla extract
• 2 c. flour
• 1 c. sugar
• 2 Tbsp. Baking cocoa
• 2 tsp. baking soda
• 1/4 tsp. salt
• Confectioners sugar (optional)

DIRECTIONS:

In a mixing bowl, combine Miracle Whip, water, and vanilla.  Combine the flour, sugar, cocoa, baking soda and salt.  Add to Miracle Whip mixture and beat until mixed. Transfer to a greased and floured bundt pan.  Bake at 350′ for 35-40 minutes or until toothpick inserted comes out clean.  Cool for 10 minutes; remove from pan to a wire rack.   Dust with Confectioners sugar if you want.

This is my grandmother’s recipe and I am proud to share it with you.  I make this all the time and you can actually do variations of this with pineapple, strawberry, etc.  It’s super good and is a cross between a cake and brownie.  Enjoy!

INGREDIENTS:

Cake Ingredients

• 1 stick butter
• 1/2 c. shortening
• 1 c. water
• 4 TBLS cocoa
• 2 c. sugar
• 2 c. flour
• 1/2 c. buttermilk
• 2 eggs
• 1 tsp. soda
• 1/2 tsp. cinnamon
• 1 tsp. vanilla

Icing Ingredients

• 1 stick butter
• 4 TBLS cocoa
• 6 TBLS milk
• 1 box confectioners sugar

DIRECTIONS:

Melt butter, shortening, water, and cocoa. Bring to a boil. Mix sugar & flour in bowl. Add the first mixture you boiled to dry ingredients. Then add buttermilk, eggs, soda, cinnamon, vanilla. Mix well and pour into a greased & floured 17×11 sheet pan. Bake for 22-25 minutes in a 350′ oven.

Icing–During the last 5 minutes of baking, melt butter, cocoa, and milk. Bring to a boil. Add confectioners sugar making sure to get rid of all the lumps. Pour over hot cake……hmmmmmm, good! You can founder on this stuff!  Top with whip cream or not…either way, it’s delicious.

HINT: If you don’t have buttermilk, you can add vinegar to your milk and let sit for a little bit to sour it.

This oatmeal cake is the best ever and this is coming from someone who not a big fan of oatmeal.  Not only that, it is very popular among the men.  This was something that I cooked for the cowboys and they would tell my husband how much they enjoyed the dessert.  I personally think it borders the food porn side…..yeah, it’s that good!

INGREDIENTS:

For the Cake:

• 1 1/4 c Boiling Water
• 1 c Quick Oats
• 1 stick butter
• 1 c brown sugar
• 1 c white sugar
• 2 eggs
• 1 1/3 c flour
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1 tsp. baking soda
• 1/2 tsp. nutmeg

For the Icing:

• 1/2 stick butter
• 1 c brown sugar
• 1/4 c evaporated milk
• powered sugar

DIRECTIONS:

Mix water, oats, and butter & let stand for 15 minutes.  Add remaining ingredients together in a bowl.  Add oatmeal mixture to the bowl and mix well.  Bake in an 8 x 11 casserole dish at 350′ for 30 minutes.

ICING DIRECTIONS:

Melt ingredients together in saucepan and cool.  Add powered sugar until thick enough to pour over cake.  Pour over HOT cake!  I usually take a toothpick and poke holes throughout the cake so that the icing sinks in…YUMMY!

OH.MY.GOSH…..this is SOOOOOO good!!!  Enjoy:)

Pound cake is great, but pound cake with a fruity topping is even greater!  With this recipe, I decided to use Strawberries, Blueberries, and Bananas.  With so much going on on the fruit side, I needed a balance to which I chose simple but tasty pound cake.  This is a super easy recipe to make and is great when you’re short on time.  While the baking of the pound cake is an hour at the least, everything is done within 15minutes.  So, you ready for the recipe?  Let’s git-r-done!

INGREDIENTS:

For the pound cake

• 1/2 pound butter (or 2 sticks), a little extra for the pan
• 1/2 cup vegetable shortening
• 3 cups sugar
• 5 eggs
• 3 cups all-purpose flour, a little extra for the pan
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup milk
• 1 teaspoon vanilla extract

For the fruit topping

• 1 cup of strawberries (sliced)
• 1 cup of bananas (sliced)
• 1 cup of blueberries
• 1/2 cup of sugar
• 1 teaspoon of cinnamon
• 1 teaspoon of brown sugar
• 1/2 stick of butter
• whip cream (optional) I didn’t use it but it would be good!

DIRECTIONS:

First, preheat oven to 350′.  CAKE: Cream butter and shortening together.  Add sugar, a little at a time.  Add eggs, 1 at a time, beating after each one.  Stir dry ingredients together in a bowl and add to the previous mixture, alternating it with milk.  Mix in vanilla.  Pour into greased and floured loaf pans (2 of them) and bake for 1 to 1 1/2 hours, until a toothpick comes out clean.

During the last 10 minutes of baking time, heat a nonstick skillet and add your butter, sugar, cinnamon, brown sugar, and fruit.  Saute for about 3-5 minutes.

Take out pound cake, cool, and slice.  Pour sauteed fruit mixture over pound cake and devour!

Serve with whip cream if you like.

This is NOT my cake recipe, this is another Lori   Thank you for your submission!  This looks soooooo yummy.  If I had all the fixins’, I’d make it right now!  By the way, winner of the $25 announced soon!

INGREDIENTS:

1. 1 yellow cake mix, preferably WITH pudding in the mix
2. 2 tablespoons nonfat dry milk
3. 1 box sugar-free butterscotch pudding
4. 1 3/4 cup water
5. 2 eggs
6. 8 ounces butterscotch chips

PREPARATION:

Mix all ingredients together. Bake in a bundt pan for 50-60 minutes, until cake tests done. WARNING: grease pan *incredibly* well! TOP WILL STICK! Butterscotch chips will fall to the bottom of the pan, making a sort of topping. Even when I floured them, they did it. But this cake is wonderful! Try other cake/pudding/chip flavor combinations, too.