Buttons and Bows shower cake

Flower cake

The Day of Wine and Roses cake

Baseball Cake

Gum paste/sugar paste baby cake or cupcake topper

Bottom of the Sea Cake

Going on a trip luggage cake

Penquin on cake

Butterflies

Matt Mills Wedding Cake

Sophia and Galeb cookies

Bible, briefcase and bookbag. Edible literature

Watering can cake with sugar paste flowers

Horsehead cake

Ice Box Cake

This is a favorite among my family. I remember when my grandmother would make it when I was young when we had a family gathering. I can't help but think of her whenever I make it. It still is a family favorite. We usually always have it at our family gatherings.

This is another simple recipe that requires no baking. This is what you will need:

2 boxes of Honeymaid Graham crackers
2 small boxes of chocolate cook and serve pudding
2 small boxes of vanilla cook and serve pudding
bunch of bananas

Cook pudding according to directions on the box. Line the bottom of a 13x9 inch glass cake pan with graham crackers. (do not crumble the crackers, put in whole) pour half of the vanilla pudding over the graham crackers. Slice bananas and layer in rows over the pudding. On top of bananas, put another layer of graham crackers. Pour half the chocolate pudding over the crackers. Layer with banana slices. Repeat with the next layer of graham crackers, use the rest of vanilla pudding, and banana slices. Layer with graham crackers, pouring remaining chocolate pudding over crackers, add layer of sliced bananas, for this last layer I top the cake with graham cracker crumbs. Refrigerate until the pudding is completely cold and firm. Refridgerate cake until ready to serve.

This is a very easy cake to make and it really is a hit. You will love it!

Lemon Meringue Pie

Lemon Meringue Pie


1-1/4 cups sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
1-1/2 cups water
3 eggs, separated
zest from 1 medium lemon
1/3 cup fresh lemon juice1 tablespoon butter
1 baked, cooled 9 inch pie shell

Preheat oven to 350 degrees
Combine sugar, flour, salt, and water in sauce pan. Stir constantly over medium-high heat until mixture boils. boil, stirring vigorously, for 1 minute. Remove from heat.

Slightly beat the egg yolks. Mix some of the hot mixture with the egg yolks, then pour the yolk mixture back into the pan with the boiled ingredients and cook for 1 more minute. Remove from heat and add butter. Add lemon zest and juice. Stir thoroughly.

Pour into cooled, baked pie crust and top with meringue

Meringue

3 eggs whites, at room temp.
6 tablespoons sugar
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar

Beat egg whites at high speed with electric mixer until soft peaks form. With mixer running. add the cream of tartar, then gradually add the sugar, a tablespoon at a time. and beat until stiff peaks form. Beat in the vanilla.

top pie completely and bake at 350 degrees for 12-15 minutes, or until lightly browned.

Volcano Cake

You just have to try this one. It is fabulous! Not hard to make either!

Volcano Cake

1 Cup shredded coconut
1 cup chopped pecans
1 Betty Crocker German Chocolate Cake mix
10 bite size almond joy candy bars chopped
1 8 ounce package cream cheese at room temperature
1/2 cup butter (room temp)
2 cups confectioner sugar
2 cups heavy cream whipped
1 teaspoon vanilla

Preheat oven to 350 degrees
Spray a 13x9 pan with non stick spray
Mix coconut and chopped pecans and spread evenly in bottom of pan. Prepare cake mix as directed on the box. Stir in the chopped candy bars. Pour the batter over the coconut and pecans in pan. Combine cream cheese, butter, and sugar. Drop by large tablespoons the cream cheese mixture over top of cake batter; Do Not Spread. Bake for 45-50 minutes. Serve with whipped cream with vanilla added as you whip your heavy cream.

Note: Cake will crack

Chocolate Cream Pie

Strawberry Satin Pie

I found this wonderful pie in the Taste of Home Magazine. This is a nice one share.

1 pastry shell baked
1/2 cup sliced almonds, toasted
1/2 cup of sugar
3 tablespoons all-purpose flour
3 tablespoons cornstarch
1/2 teaspoon salt
2 cups milk
1 egg, lightly beaten
1 teaspoon vanilla extract
1/2 cup whipping cream, whipped

GLAZE

3 cups fresh strawberries
1 cup water1/3 cup sugar
2 tablespoons cornstarch
12 drops red food coloring, optional

Cover bottom of pie shell with almonds; set aside. In saucepan, combine the sugar, flour, cornstarch, and salt. Stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot filling into egg. Return all to the pan stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat and stir in vanilla. Cool to room temperature. Whisk in Whipped cream until blended. Pour into pie shell. Cover and refrigerate for 2 hours.

Crush 1 cup of strawberries; set remaining berries aside. In saucepan, bring crushed berries and water to a boil; cook, uncovered, fot 2 minutes. Strain through cheesecloth; discard fruit and set liquid aside to cool.

In another saucepan, combine sugar and cornstarch; gradually stir in berry liquid until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in food coloring if desired. Cool for 20 minutes. Slice the reserve strawberries; arrange over chilled filling. Pour glaze evenly over berries. Refrigerate for at least one hour before serving.