Mango upside down cake RECIPE 3/29/11

I can honestly say that I've never heard of Mango upside down cake before. Then I saw it on someone's post one time and it was in my mind ever since. The only problem was I forgot to get the recipe from that site and I don't remember which site it was. So with having the urge to eat such cake, I had to use one of my fave Pineapple upside down cake and it tasted just as good.

Lay the sliced mango's on the bottom with the brown sugar and butter

Fold the egg whites with the batter.

Pour the batter on top of the mango and bake.
Let it cool for a good 2-5 minutes before you invert it onto a plate and enjoy!

Here's the RECIPE:

INGREDIENTS:

• 1/2 cup firmly packed brown sugar
• 1/2 cup margarine or butter, melted
• 2 - 3 medium to large size mango (sliced)
• 2 eggs, separated
• 1/2 cup sugar
• 3/4 cup all purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup mango juice or concentrated juice
• Whipped cream

DIRECTIONS:

1. Heat oven to 350°F.
   
2. In small bowl, combine brown sugar and margarine; blend well. Spread in bottom of ungreased 9-inch round cake pan. Arrange mango slices over brown sugar mixture. Set aside.
3. In small bowl, beat egg yolks until thick and lemon colored. Gradually add sugar; beat well.
4. Lightly spoon flour into measuring cup; level off. Add flour, baking powder, salt and mango juice; mix well.
5. In another small bowl, beat egg whites until stiff peaks form. Fold (NOT MIX) into batter. Pour batter evenly over mango slices.
   
6. Bake at 350°F. for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 2 minutes. Invert cake onto serving plate. Serve warm with whipped cream.

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Really really LATE Birthday 3/12/11

WOW! It's been a long time, like, really long time. I've been trying to get my Etsy shop up and just been busy doing other things that I have neglected this blog. I'm sorry :-(

I have been meaning to post the cake I made for the kids birthday. Yah, I know, their birthday was 2 months ago. I really am sorry :-( <------ see sad face. I made 2 of the same cake but different flavor. I made chocolate and vanilla. I've had this jumbo cupcake pan from wilton and I've only used it 1 time for a graduation. I wasn't going to make a cake coz I wasn't feeling well but my Mom, yes my Mom, made me. LOL! So, I did :-)


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Day of LOVE 2/14/11

Wishing everyone a Happy Valentines Day

" Love is the condition in which the happiness of another person is essential to your own. "

Be still MY HEART

** Just to let you know this is a re-post that I did a year ago **

I'm at it again with the cake pops, cake bites, cake balls. LOL! I might be caked out by the time Valentines Day rolls along. I was going to buy the peanut butter cup mold online but I went to A.C. Moore and I found the mold, and it was cheaper than the one online. I'm so happy, la la la....

I started with the Oreo truffles but I wanted to make more so I ended up making some chocolate cake, NOT from the box. I might try my Mocha Choco recipe for this and see what that would taste next time.

OK let's get started, shall we?
For the Oreo truffles you need just this 2 ingredients to make the truffles. Cream cheese and Oreo cookies, and no you can't eat the cream. You put that into the crusher as well. I'm referring to my food processor, ha ha.

Then you get this (below)
Then you mix the two together and let the magic begin. You can pretty much eat this at this point but don't, so you can play with the melted chocolates. LOL!

You can use a small ice cream scoops or use a spoon and form into an inch ball.

Like these guys. I even made a heart, and that was it. I made one, it wasn't that easy and I decided to stick with the cake balls.

You will need candy wafers or you can use the chocolate bark. I like the bark, I think they taste good and they're smoother. I used the wafers 'coz it's what I have at the moment.

Make sure you read the instruction on how to melt the wafers or it will either harden or will not work.

I kind of miss the peanut butter mold part but if you look at the picture, you kind of get the whole thing here. Pour melted chocolate into the mold and place the cake ball or the Oreo truffle, which is the one I used on this. Place in the fridge for several minutes so he bottom part won't stick when you pop them out.

This is what it looks like when it hardens up, I did the white chocolate as well.

Pretty in Red? I love how it's soooo pretty already and it's not even done yet. SERIOUSLY!!! Look below, I made it more prettier.

See, I told you. I dressed it up :-) and now it's ready for close-up.

Tadaaaaaaa!!! Now they're ready to be eaten. All those hard work has paid off and my biggest fan loved it. Hubby and kids are my biggest fan and that's why I keep baking :-) I will be taking some of these to my meeting tomorrow and hope the ladies will like them.

Aren't they pretty? Stop drooling already. LOL!


Are you just going to look at it or are you gonna go make some? Well, maybe tomorrow, it's a bit late now.


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Lemon Pudding Cake RECIPE 2/7/11

Anything lemon is welcome in my book. Specially lemon cake with pudding :-) Soooooooo yummy and it goes great with vanilla ice cream. It's best eaten when it's still warm, it makes me want some now, CRAP!


Might have to make this tomorrow to get rid of the craving. If you love lemon flavor and not so sweet, then you will love this. My mom loves lemon stuff and I will be making this again so she can have a taste.

Here's what you need:

1 box yellow cake mix
2 small box of lemon flavor instant pudding
1/3 cup sugar
2 cups cold milk
1 1/4 cups water
2 Tbsp. powdered sugar

What to do:
Pre-HEAT oven to 350ºF.

FOLLOW cake batter direction on the package; pour into 13x9-inch baking dish sprayed with flour spray (I use baker's joy it's the best thing ever).

MIX dry pudding mixes, granulated sugar, milk and water with whisk 2 min.; pour over batter in dish (YES, that's right you pour it on top of the cake batter, the cake will actually rise and the pudding will sink down to the bottom).

BAKE for 45 to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min. (pudding will thicken slightly as it cools.) Sprinkle with powdered sugar. Serve warm. Refrigerate leftovers, if you have any. :-)

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