Wednesday, August 14, 2013

Traditional Mexican Pastel de Tres Leches (Three Milk Cake)

Today it is not unusual to find even some of the most elite cake decorators using boxed cake mixes to create their "from scratch" or "homemade" cakes.  Most times they'll include additional ingredients such as flour, eggs, pudding, etc.  And all that is fine unless the person buying the cake wants all natural ingredients.  I personally would prefer not to have all the chemicals that are included in the majority, if not all, boxed cake mixes.  And more and more of us are moving toward a new fresh ingredients society.

Recently, I was asked to make a tres leches cake for my best friends birthday.  I wanted to have the freshest and most natural ingredients so I began my search for a recipe. I actually found one recipe that used boxed cake mix but called "from scratch".  To my surprise most of these recipes were from scratch but did contain oil or butter where the traditional tres leches does not. The cake has a better chance of soaking up the milk if you leave the oils out and still tastes fabulous with a nice dense texture.

Traditional Tres Leches Recipe

9 Eggs, separated
1 Cup white sugar
1 Tbsp vanilla extract
2 Cups all purpose flour


1 - 14oz can sweetened condensed milk
1 - 12oz can evaporated milk
1 Cup milk
1 Tbsp vanilla extract


2 Cups heavy whipping cream
1/4 Cup confectioners’ sugar

Preheat oven to 350 degrees. Butter a 9 x 13 inch pan.  Line the bottom of the pan with a piece of parchment paper cut to fit the pan.  In medium mixing bowl beat the egg WHITES on medium-high speed for 4 to 5 minutes, or until they hold soft peaks. Carefully stir in the sugar and continue beating until they hold even more stiff peaks. Transfer the egg white mixture into a large mixing bowl.

Rinse the bowl and its whisk / beaters and dry well.  Pour the egg yolks into the bowl and beat on medium-high speed for about 5 to 6 minutes, or until the egg yolks become creamy and their color is a more creamy yellow color instead of dark yellow.  Stir in the vanilla and continue beating for another minute.
Pour the egg yolk mixture into the egg white mixture and fold them together with a spatula until well combined.  Do this gently trying not to lose much volume.  When fully combined, fold in the flour, scraping the bowl with the spatula so that all the flour is mixed well.
Pour the batter into the prepared pan(s) and bake for 22 to 25 minutes, or until a toothpick comes out clean. It can be a bit moist, but not wet. The top of the cake should be light to medium golden brown and feel springy to the touch.

Cool in the pan on cooling racks for about 10 minutes.  Cover with aluminum foil and place in the refrigerator to cool completely.  This process will enable the cake to retain all the moisture that would normally escape when cooled in the open air.
While the cake is cooling in the refrigerator, whip the heavy cream with the confectioners sugar on medium-high until the mixture holds stiff peaks, (about 1 to 2 minutes).  Refrigerate to keep cold until ready to use.  

Once it is completely cool, turn it onto a platter and remove the parchment paper then you may return it to the pan if you're planning on serving it in the same pan or turn it onto a decorative platter inverting it again.  The platter needs to be large enough to hold the cake and the vanilla syrup.

Poke holes throughout the cake top using a fork or skewer so that it will better absorb the vanilla syrup.

Combine the sweetened condensed milk, evaporated milk, milk, and vanilla extract in a medium size bowl.  Pour the vanilla syrup over the cake SLOWLY.  NOTE: If you are making a layer cake, pour half the syrup over the bottom layer slowly and let it soak it up. Spread icing over the top of the bottom layer and place your fruit on top of that (if you use fruit). Then place the second layer on top of the icing /fruit layer.  You can opt to use a flavor injector to inject the syrup into the layers to avoid having the sauce run off.  This worked very well for me.

Spread the whipped cream over the cake.  Decorate with strawberries or other berries.   Enjoy!

Until next time...........Happy Baking!

Sunday, July 21, 2013

Piña Colada Ala Joy of Cakes

As you may already know there are several versions of this cake out on the web.  I came across this delicious looking recipe for the first time the other while on Facebook.

As the title of my blog reads, it's called the Piña Colada Cake.  I went over the list of things and thought it sounded pretty easy but I wanted to make some adjustments.  Here's my version of the Piña Colada Cake.  I hope you enjoy! ( I actually made a half sheet cake (2 boxes cake mix) using 1- 14 oz. can condensed milk, 1- 12 oz can evaporated milk and it wasn't too sweet.  The following measurements will be slightly sweeter.)

Piña Colada Cake
1 Box yellow cake mix
1 Large can crushed pineapple, drained
2 - Egg yolks
3 - Whole eggs
1/3 C. Vegetable oil
14 oz sweetened condensed milk
1- 5 oz can evaporated milk
1/2 Pint heavy whipping cream
1- 6oz Pkg FROZEN Shredded coconut

Prepare the cake mix as follows:
In a large bowl, combine cake mix, 1 cup pineapple JUICE (from drained pineapples), all eggs and egg yolks, and oil.  Mix with electric blender on low for one minute then on medium for two minutes.  Once blended well fold in 1/2 the crushed pineapple.  Bake at 350 for approx. 20 minutes.  Cake will be done when it is nice and golden and when a toothpick inserted into the center comes out clean (no wet batter).

While cake is baking pour the whipping cream in a medium sized bowl and blend until it forms stiff peaks. Chill in the refrigerator until ready to use.

Combine the condensed milk and the evaporated milk in a small bowl along with the remaining pineapple juice.

When the cake is fresh out of the oven use a toothpick, wooden skewer, or fork to poke holes throughout the cake.  Slowly pour the milk mixture over the cake and let it soak it up.  Let the cake cool COMPLETELY.  

Spread whipped topping over the cake, top with coconut and the remaining pineapple.  ENJOY!

I hope you will find this Piña Colada Ala Joy of Cakes a delight!

Until next time, Happy Baking!

Sunday, July 7, 2013

Facebook Is Good For Some Things!

For the most part I keep in touch with family and play Candy Crush on Facebook.  It's wonderful for sharing photos and keeping up to date with your friends and family, prayer requests and updates, spreading news about your business and I'm absolutely addicted to Candy Crush Saga!  But it is good for something else! It's good for finding some tasty recipes!  Most people will not pass on recipes that aren't already tried and true.  I've taken the liberty of collecting some of those recipes and would like to share them with you today!  Yummm!

A Slice Of Heaven cake is going to be for those ooey gooey caramel, chocolate lovers!  It's rich and sweet!


1 package devil's food chocolate cake or german choc. cake mix
1 14oz can sweetened condensed milk
1 jar caramel topping
1 8oz tub cool whip
4-5 snickers bar (my preference) you can use skor, heathbar, or mini reeses
Bake the cake according to directions in 9x13 inch pan. Cool for 5 minutes, using the handle of a wooden spoon poke holes into cake, then let cake cool for abit about an 1/2 hour til warm. Slowly pour sweetened milk over cake, letting it soak into holes, then drizzle caramel over the cake.
Let cake cool completely (you may refrigerate it to cool faster just cover well). Top cake with cool whip, decorate with candy & drizzle with caramel!!

Coconut Custard Pie is one I really can't wait to try!  I love coconut custard and this just sounds delicious!

Coconut Custard Pie
This makes its own crust
2 cups milk
2 1/2 cups flaked coconut
4 eggs beaten
1 teaspoon vanilla extract
3/4 cup all-purpose flour or bisquick
3/4 cup default sugar
2 tablespoons margarine or butter softened

Combine all ingredients mix well and pour into 9 inch buttered pie pan.

Bake at 350° for 50 to 60 minutes or until golden brown and knife inserted in the center comes out clean.It’s like magic it layers into crust, custard and coconut topping. And so good!!!

The Hummingbird Cake - Recipe found here has bananas, pineapple, pecans and just sounds delish!

Who would ever think you could put Coca Cola in a cake? 

I have never heard of this before but I guess anything could be done, right?

Double Chocolate Coca Cola Cake

"I can still remember my Mom pouring out a bottle of Coke to make this cake. It was our favorite. This cake is so moist and the icing is just irresistible. I hope you get a chance to make this one."

Double Chocolate Coca Cola Cake

1 cup Coca Cola (real thing, not diet)
1/2 cup oil
1 stick butter
3 Tablespoon cocoa
2 cups sugar
2 cups flour
1/2 teaspoon salt
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla


1 stick butter
3 Tablespoon cocoa
6 Tablesppon of cream or milk
1 teaspoon vanilla extract
3 3/4 cups confectioner's sugar

In a saucepan, mix Coca Cola, oil, butter and cocoa and bring to a boil. 
In another bowl, combine the sugar, flour and salt. 
Pour the boiling Cola mixture over the flour mixture and beat well. Add the eggs, buttermilk, soda and vanilla and beat well. Pour mixture into a greased and floured 13 x 9 inch baking pan and bake at 350 degrees or 20 to 25 minutes. Remove pan. Cool for about 10 minutes before frosting.

Frosting: In a saucepan, combine the butter, cocoa, and milk. Heat until the
butter melts. Beat in the remaining ingredients and spread on the cake while it's still warm. Enjoy!


3 cup flour
1/4 tsp salt
1 cup sugar
4 tsp baking powder
1 1/2 cup milk
2 eggs
2 tsp vanilla
1/2 cup butter, melted

1 cup butter, soft to the point of almost melted*
1 cup brown sugar
2 Tbsp flour
2 Tbsp cinnamon

In a large bowl, mix all the ingredients together except for the butter.
Once mixed; slowly pour in the butter. Stir into batter.
Pour into a greased 9x13 pan.
For the topping, mix all the ingredients together until well combined.
Drop evenly over the batter and swirl with a knife.
Bake at 350 for 30-40 minutes.

2 cup powdered sugar
5 Tbsp milk
1 tsp vanilla

While the cake is warm ~ drizzle the glaze over the cake. *This cake is outta this world!

Heaven in a Bowl

Heaven In A Bowl (Peanut Butter Brownie Trifle)
Thanks Cindy for Sharing on your page for me to find!

1 fudge brownie mix (13-inch x 9-inch pan size)2 packages (13 ounces each) miniature peanut butter cups
4 cups cold 2% milk
2 packages (5.1 ounces each) instant vanilla pudding mix
1 cup creamy peanut butter
4 teaspoons vanilla extract
2 cartons (8 ounces each) frozen whipped topping, thawed

Prepare brownie batter according to package directions. 
Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack; cut into 3/4-in. pieces. Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping. Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled.

I've been looking for a nice Strawberry Cake recipe and I think I've found it!  I will, however substitute the cream cheese topping for whipped since I like the lighter taste.

Southern Style Strawberry Cake 
1 (18.5 ounce) box default cake mix (without pudding)
1 (3 ounce) package strawberry Jell-O
1 Tablespoon self-rising flour
4 teaspoons granulated sugar
3/4 cup vegetable oil
4 eggs
1/2 cup water
1/3 cup fresh strawberries, finely diced.

Preheat the oven to 350 degrees F.

To make the cake, combine to cake mix, Jell-O, flour and sugar in a large bowl. Mix well. Add the oil. Add the eggs one at a time, beating well after each addition. Add the water and strawberries and mix well. Divide the batter evenly into three 8-inch round baking pans that have been oiled and floured. Bake for 25-35 minutes, or until a tooth pick inserted into the center of the cakes comes out clean and the layers pull away from the sides of the pan.

Transfer the layers from the oven to wire racks. Let them cool, still in their pans, for 10 minutes. After 10 minutes, run a knife around the inside edge of each pan, then unmold each layer onto the racks to cool completely.

Cream Cheese Frosting:
1 (8 ounce) block cream cheese, softened
2 sticks (8 ounces) unsalted butter, softened
2 (1 pound) boxes powdered sugar
pinch of salt
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
pink food coloring
4 sliced strawberries

To make the frosting, in a bowl combine the cream cheese and butter. Beat until soft and pliable and no lumps remain. Add one box of the powdered sugar, salt and vanilla extract. Beat until incorporated. Add the second box of sugar and mix until incorporated. If you would like a smoother consistency, and a slash of milk. If you would like a thicker consistency, and a bit more powdered sugar until the desired consistency is achieved.

Put the coconut in a small bowl and sprinkle with two or three drops of pink die. Mix with hands to distribute the color and wash hands immediately. Once the cake is frosted, decorate the top of the cake with the shredded coconut and sliced strawberries.

This No-Bake Strawberry Icebox Cake looks awesome!

No Bake Strawberry Icebox Cake
No Bake Strawberry Icebox Cake*
Be sure to click SHARE/tag so you can find this later on your wall! (FB Comment)

Ingredients:3 lbs. fresh strawberries, sliced 2 (8 oz.) tubs fat-free whipped topping (or use regular or light) 1 (14.4 oz.) box graham crackers 1/4 cup milk chocolate chip morsels


1. Spread a small amount of whipped topping on the bottom of a 9x13-inch baking pan. 
Place 5 graham cracker sheets down the middle and break 2 more sheets into crackers to fit down the sides. Lightly cover the top of the graham crackers with more whipped topping and then a layer of sliced strawberries. Repeat three times, until you have four layers of graham crackers (you may be a few crackers short on the top layer, but that's ok). You'll end with a layer of strawberries on top.
2. Place milk chocolate chip morsels in a plastic bag. Microwave in 10 second intervals until melted. Snip the end of the plastic bag and drizzle chocolate over top of cake.

3. Refrigerate covered for at least four hours, or until the crackers have softened completely. Cake will last well for two days. It will still be good on the third day, but the strawberries will start to get juicy and leak into the whipped topping. It will still taste good, but it won't be as pretty.

I've never had orange flavored cake before but this sounds and looks so nice and tasty!
I couldn't find the post from the other day so had to get the photo from the originating website.  I originally printed this from a Facebook share.
Photo from Dude With The Food Recipes


1 Pkg Yellow Cake Mix
2 Pks Orange JELL-O
1 Pk Vanilla Instant Pudding
1 Cup 2% Milk
2 Tsp Vanilla
1 Tub Cool Whip

Bake the cake as directed in a 9x13" pan. Let cake cool completely. Poke holes in cooled cake. Mix 1 package orange gelatin dessert with 1 c. boiling water and 1 c. cold water. Pour over cake. Cover and refrigerate for 4 hours. Mix pudding mix with cold milk the other package of orange gelatin dessert and vanilla. Beat by hand with a whisk until thickened. Fold in the whipped topping. Frost the cake with the pudding mixture. These instructions will make a single layered amazing cake that is delicous!

I hope you will get some ideas from these delicious Facebook postings; I know I did!  

Thanks for dropping by; sorry I don't post as often as I used to.  Have been busy with school and jewelry making.  Hope I haven't let you down.

Until next time...... Happy baking!

Saturday, March 23, 2013

Learn Cake Decorating From Home!

Wow! Check out these decorating classes from Craftsy!  If you've always wanted to learn cake decorating Craftsy is the place to learn!  And what's even better is you can learn in the privacy of your own home.  Get some ladies together and have a cake decorating party class!  Check them out and get busy learning what you've always wanted to learn!  Below, I've posted several links to the variety of classes they offer......

Online Cake Decorating Class

Online Cake Decorating Class

Online Cake Decorating Class            Online Cake Decorating Class

Online Cake Decorating Class            Online Cake Decorating Class Online Cake Decorating Class Online Cake Decorating Class

Advanced Fondant Cake Decorating online class at                 modern buttercream free online cake decorating class at

Instant Cake In A Cup

I'm baaacckkk!  Sorry it's been so long since I've posted.  My life has taken several turns in the last year that has kept me busy and unfortunately for you, taken away from my blog time! I saw a post on Facebook this morning and thought you'd enjoy!

We all like cake but don't always want to bake then entire thing for risk of eating it all!  This idea is excellent for single servings of cake that is premixed and stored in an airtight container until ready to use.  All you'll need is two boxes of cake mix.  One will be any flavor you prefer and the other MUST be Angel Food cake mix.  Mix them together in a large bowl, then store them in any airtight container.

When you have that urge for a quick dessert, just drop 3 Tablespoons of the dry mixture into a large coffee mug and stir in 2 Tablespoons of water, mixing well. Put it in the Microwave for one minute and vwala!  You have your dessert ready to eat as it is, ice it or top it with your favorite icing, nuts, ice cream or fruit!  This idea is a really great children's project for those rainy days when they're stuck inside with nothing to do!

Nice idea, yeah?

Until next time..........happy baking!