A Piece of Cake Utah!

RECIPES

Back by popular demand is our Recipes page. Here you will find some of our most tried and true recipes:  the original Densed-up Cake Mix, Key Lime, Strawberry Lemonade, Pink Lemonade, Pumpkin Spice, Cinnamon Spice, Peanut Butter, Italian Cream, and Gingerbread.  Our famous Marshmallow Fondant recipe, along with Royal Icing, Rolled Butter Cream Icing, Classroom Buttercream Icing and of course our amazing Vanilla Real Butter - Butter Cream Icing is there too! We have also included some yummy Filling recipes, Cookies, and even the best Cream Puff recipe we've found.  We have added a few more recipes than before that we think you will enjoy, and if we've left anything out, don't hesitate to email us at apieceofcake21@gmail.com to let us know what recipes you would like to see.

 

Densed-up Cake Mix Recipe

***NOTE*** Do NOT follow the recipe on the back of the box mix. 

(For a Full Recipe yields *about 75 cupcakes or

One 14”x2” round and one 6”x2” round or

One 16”x2” round or

One 12”x2” round and one 10”x2” round or

Two 6”x2” rounds and one 8”x2” round and one 10”x2” round or

One Half Sheet pan or

One 12”x2” round and one 8”x2” round and one 6”x2” round

For a Half Recipe yields *about 36 cupcakes or

Two 8”x2” rounds and One 6”x2” round or

Two 6”x2” rounds and 12 cupcakes or

One quarter-sheet pan or

Two 10”x2” rounds or

One 12”x2” round and 6 cupcakes)

*When I say “about” I mean that you need to measure EXACTLY or else you will get less than 36 or 75 cupcakes.  If you don’t measure each amount of cupcake batter then you end up getting more like 34 or 72 cupcakes.

Ingredients:

(Full Recipe)

2 boxes of any Cake mix (I prefer Betty Crocker.  Duncan Hines is also pretty good, but I have to tweak it a little when I do some of my berry flavored cakes or other kinds too.  Pillsbury is too moist for the Key Lime, Lemonade flavored cakes, and Pumpkin Spice cakes so I have to tweak that one too and add more flour.  The choice is yours, but I also like the box tops that come on the boxes of Betty Crocker!)

3 cups all-purpose flour

2 cups granulated sugar

1 ½ teaspoon salt

2 2/3 cups water

6 large eggs (I still use the yolks, even for my white cakes and they are still just as white)

2 cups sour cream

(Half Recipe)

1 box any Cake Mix

2 cups flour

1 cup granulated sugar

¾ teaspoon salt

1 1/3 cup water

3 large eggs

1 cup sour cream

 

Directions:

Preheat oven to 350 degrees F.  Prepare pan(s).  Set aside.  In a mixer, combine Cake Mix, flour, sugar and salt.  Mix on low speed until well combined.  Slowly add water, eggs, and sour cream.  Turn mixer speed to medium and continue to mix until well combined.  Pour mixture into prepared pans and bake for 45-50 minutes or until done.  Remove from oven and allow to cool for 15 minutes.  Wrap and refrigerate until ready to assemble and decorate.

 

**Special Additions:

**There are a lot of reasons why I love this recipe.  Probably the top reason is how moist it stays during the whole decorating process (especially for wedding cakes!!!!).  I also love how firm this cake recipe is so it is perfect for carving and stacking (again, a big PLUS for wedding cakes!!).  But another really great reason is because you can add some different ingredients to the same base recipe and get a really yummy and different flavored cake.  I have added to this recipe page some of my favorite combinations.  See Key Lime, Strawberry Lemonade, Pink Lemonade, Pumpkin Spice, Cinnamon Spice, Peanut Butter, Italian Cream, and Gingerbread.  Once you've made a couple of these you will see that it doesn't take much to create your own special cake flavor, so I encourage you to try some of your own ideas!

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Key Lime Cake

(Yields 30 cupcakes or 1 – 8”x3” or 3 – 8”x2” cakes)

Ingredients:

1 box-mix Lemon Cake mix

2 cups all-purpose flour

1 cup sugar

¾ teaspoon salt

1 – 3 oz. box of lime Jell-O

1/3 cup vegetable oil

3 eggs

½ cup of orange juice

¾ cup of water

1 cup sour cream

Drizzle:

1 pound (4 cups) of confectioners’ sugar (powdered sugar)

¼ cup of key lime juice (bottled)

¼ cup of key lime juice (fresh)

 

Directions:

Preheat oven to 350 degrees F.  Prepare 2- 8”x2” pans or 1- 8”x3” pan.  Combine cake mix, flour, sugar, salt and Jell-O and stir together until well combined.  In a mixer, combine vegetable oil, eggs, orange juice, water, and sour cream.  Slowly mix until well combined.  Slowly add flour mixture and beat on low speed until everything is combined.  Turn mixer to medium and mix well.  Pour mixture into prepared baking pans.  Bake for 35-40 minutes or until cake is done in the center and pulling away from the sides of the pan(s).  Remove from oven and allow cake(s) to cool for 15 minutes.  Prepare Drizzle by combining powdered sugar and key lime juice.  Stir until there are no lumps of powdered sugar.  Slowly pour Drizzle over cooling cake(s).  Allow cake(s) to cool/dry in pans for 5 more minutes.  Remove cake(s) from pan(s) and wrap and refrigerate until completely cool.  Assemble cake and decorate with your favorite frosting, but I recommend Cream Cheese frosting!

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Strawberry Lemonade/Pink Lemonade Cake

(Yields about 36 cupcakes or 1 – 8”x3” or 3 – 8”x2” cakes)

Ingredients:

1 box mix Lemon Cake mix

2 cups all-purpose flour

1 cup granulated sugar

¾ teaspoon salt

¾ - 1 cup powdered Strawberry Lemonade or Pink Lemonade Drink Mix*

3 eggs

1 1/3 cup water

1 cup sour cream

*How much of the drink mix you put in will depend on how strong of a flavor you want.  A little goes a long way, so start out with the ¾ cup and after you have added all the other ingredients and finished making the mixture, taste it to see if the flavor is strong enough and then add more drink mix if you need to.

 

Directions:

Preheat oven to 350 degrees F.  Prepare pan(s).  Set aside.  In a mixer, combine Lemon Cake mix, flour, sugar, salt and drink mix.  Mix until well combined.  Slowly add eggs, water and sour cream.  Turn mixer speed to medium and beat until everything is completely incorporated.  Taste test the batter to make sure flavor is as strong as you want.  Bake for 45-50 minutes or until done.  Remove from oven and allow to cool for 15 minutes.  Wrap and refrigerate until ready to assemble and decorate.

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Pumpkin Spice Cake

(Yields about 36 cupcakes or 1 – 8”x3” or 3 – 8”x2” cakes)

Ingredients:

1 box mix Spice Cake mix

2 cups all-purpose flour

1 cup granulated sugar

¾ teaspoon salt

1 cup Pureed Pumpkin

3 eggs

1 1/3 cup water

1 cup sour cream

 

Directions:

Preheat oven to 350 degrees F.  Prepare pan(s).  Set aside.  In a mixer, combine Spice Cake mix, flour, sugar and salt.  Mix until well combined.  Slowly add pureed pumpkin, eggs, water and sour cream.  Turn mixer speed to medium and beat until everything is completely incorporated.  Bake for 45-50 minutes or until done.  Remove from oven and allow to cool for 15 minutes.  Wrap and refrigerate until ready to assemble and decorate.

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Cinnamon Spice Cake

(Yields about 36 cupcakes or 1 – 8”x3” or 3 – 8”x2” cakes)

Ingredients:

1 box mix White Cake mix

2 cups all-purpose flour

1 cup granulated sugar

¾ teaspoon salt

½ Tablespoon (1 ½ teaspoons) Ground Cinnamon

3 eggs

1 1/3 cup water

1 cup sour cream

 

Directions:

Preheat oven to 350 degrees F.  Prepare pan(s).  Set aside.  In a mixer, combine White Cake mix, flour, sugar, cinnamon and salt.  Mix until well combined.  Slowly add eggs, water and sour cream.  Turn mixer speed to medium and beat until everything is completely incorporated.  Bake for 45-50 minutes or until done.  Remove from oven and allow to cool for 15 minutes.  Wrap and refrigerate until ready to assemble and decorate.

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Peanut Butter Cake

(Yields about 36 cupcakes or 1 – 8”x3” or 3 – 8”x2” cakes)

Ingredients:

1 box mix Yellow or Butter-yellow Cake mix

2 cups all-purpose flour

1 cup granulated sugar

¾ teaspoon salt

3 Tablespoons Peanut Butter (your favorite kind!)

3 eggs

1 1/3 cup water

1 cup sour cream

 

Directions:

Preheat oven to 350 degrees F.  Prepare pan(s).  Set aside.  In a mixer, combine Yellow Cake mix, flour, sugar, and salt.  Mix until well combined.  Slowly add Peanut Butter, eggs, water and sour cream.  Turn mixer speed to medium and beat until everything is completely incorporated.  Bake for 45-50 minutes or until done.  Remove from oven and allow to cool for 15 minutes.  Wrap and refrigerate until ready to assemble and decorate.

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Italian Cream Cake

(Yields about 36 cupcakes or 1 – 8”x3” or 3- 8”x2” cakes)

Ingredients:

1 box-mix Butter-Yellow Cake mix

2 cups flour

1 cup sugar

¾ teaspoon salt

3 large eggs

1 cup buttermilk

1/3 cup water

1 cup sour cream

½ cup chopped pecans

1 cup shredded coconut

***Special Note:  If you are torting or leveling this cake after baking with a wire cake leveler, make sure that you chop the pecans into fairly small bits and shred the coconut well.  Large pieces of nuts or coconut will get caught in your cake leveler and drag through your cake, causing it to crack and break apart (or snapping your cake leveler wire).  A knife can work a little better for torting or leveling this cake, but just be careful!!!***

 

Directions:

Preheat oven to 350 degrees.  Prepare 3 – 8”x2” pans or 1 – 8”x3” pan.  Set aside.  Combine Cake mix, flour, sugar and salt in a mixer and mix on low speed until combined.  Slowly add eggs, buttermilk, water and sour cream.  Mix on low until combined.  Add pecans and coconut.  Turn mixer speed to medium and beat mixture until there are no lumps and nuts and coconut are evenly distributed throughout the mixture.  Pour mixture into prepared pan(s) and bake for 45-50 minutes or until done in middle and cake(s) pulls away from sides of pan(s).  Remove cake(s) from oven and allow to cool for 15 minutes.  Wrap and refrigerate until ready to assemble and decorate.

My favorite filling to go with this cake is a Hazelnut Mousse.

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Gingerbread Cake

(Yields about 36 cupcakes or 1- 8”x3” or 3 – 8”x2” layers)

Ingredients:

1 box-mix White Cake mix

2 cups flour

1 cup sugar

¾ teaspoon salt

½ teaspoon cloves

1 teaspoon nutmeg

1 Tablespoon Cocoa powder

1 teaspoon ground ginger

1 teaspoon ground cinnamon

3 eggs

½ cup unsulfured molasses

1 1/3 cup water

1 cup sour cream

 

Directions:

Preheat oven to 350 degrees F.  Prepare cake pan(s).  Combine Cake mix, flour, sugar, salt, spices and cocoa powder in a mixer.  Beat on low speed until ingredients are well combined.  Slowly add eggs, molasses, water and sour cream.  Beat on medium speed until everything is combined.  Pour into prepared pan(s).  Bake for 45-50 minutes or until done.  Remove from oven and allow to cool for 15 minutes.  Wrap and refrigerate until ready to assemble and decorate.  I recommend using a cream cheese icing with this cake and a vanilla mousse filling.

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Fillings

You can add almost anything to the middle of your cakes to make a yummy and flavorful filling.  You can use Jell-O instant pudding, mousse, creams, jam, pie filling, whole fruits, purees, just about ANYTHING!  Here are a couple of my favorite fillings.  Once again, you can use these recipes as a base to help you create your own special fillings. . . so go ahead and get your "creative" on!

Mousse Filling

This Filling can be used with any combination of Jell-O Instant pudding mix to create a variety of yummy mousses'. 

Ingredients:

1 cup Heavy Whipping Cream

3 Tablespoons *Vanilla Jell-O instant pudding mix

3 Tablespoons granulated sugar

1 teaspoon vanilla extract

Directions:

Beat Heavy Whipping Cream until cream begins to form soft peaks.  Add vanilla extract and slowly add granulated sugar while beating on low speed.  Turn mixer to high speed and continue beating.  When mixture is almost at a stiff consistency, slowly add pudding mix.  Continue beating until mixture reaches a very stiff consistency and all powder is combined.  **NOTE:  sometimes it takes a few minutes for the powder to completely dissolve into the whipped cream, so it might taste a little crunchy.  Just wait 5-6 minutes and allow the powder to completely dissolve.  Mousse will be creamy and smooth. 

*You can use ANY flavor of Jell-O instant pudding or any other brand of instant pudding.

Store in an airtight container in the refrigerator for up to 2 weeks, then discard.  When reusing mousse that has been stored for more than 2 days, use a rubber spatula to slowly fold and re-mix mousse to return it to a smooth consistency before using as a filling.

Also, this can be used as an icing for cupcakes or as a "whipped" icing for a cake!!

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Classroom Buttercream Icing (Shortening-based)

This buttercream icing is a great no-melt icing to be used in the classroom or on hot, sunny days.  If you use the water option instead of milk it will not need to be refrigerated.

Yields: 3 cups

1 cup shortening

1 teaspoon clear flavoring (choose your favorite combination or just stick with a yummy vanilla)

1 Tablespoon light corn syrup 

1/4 cup liquid (choose milk for a creamier texture and flavor or choose water for a non-refrigerated option)

1/4 teaspoon salt

1 1/2 - 2 pounds (6-8 cups) powdered sugar (this will depend on the humidity or moisture in the air at the time you are making the icing.  If you live in a drier climate you may need less powdered sugar).

 

Directions-  cream the shortening.  Combine all liquids and slowly beat mixture until shortening and liquids are combined.  Add salt.  On low speed, slowly add the powdered sugar, one cup at a time, until desired consistency is achieved.

Cake size:                                   Amount of icing needed to cover the cake in cups:

6"                                                 3

8"                                                 4

10"                                               5

12"                                               6 

 

Hazelnut Mousse Filling

Yields enough to fill an 8" cake (two filling layers) or a 10" cake (one filling layer) 

Ingredients:

1 cup Heavy Whipping Cream

3 Tablespoons Nutella

3 Tablespoons granulated sugar

1 teaspoon vanilla extract

 

Directions:

Beat Heavy Whipping Cream until cream begins to form soft peaks.  Add vanilla extract and slowly add granulated sugar while beating on low speed.  Turn mixer to high speed and continue beating until stiff peaks form.  Remove from mixer and, using a rubber spatula, fold in Nutella until completely combined.

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Real Butter- Butter Cream Icing

This is one of our FAVORITE icings!  It is easy to work with and tastes great!  Plus, you can get really great sharp corners and edges with it. 

 

Small Batch (Yields 5 cups and will ice a 10" cake, or an 8" cake (with some left over for decorating), or fill and ice a 6" cake with some left over for decorating, or if you are using it as only a crumb coat and will be covering the cake in fondant you can crumb coat a 6" and an 8" round cake):

 

Ingredients:  

1 1/2 pounds (3 cups) Real salted cream butter (DO NOT SUBSTITUTE MARGARINE!!)

1 Tablespoon CLEAR vanilla flavoring (or any CLEAR flavoring of your choice)

1/3 cup light corn syrup

1/3 cup heavy whipping cream

3 pounds (or 12 cups) of powdered confectioner's sugar

 

Directions:

Place softened (but not too soft!!) butter in a stand mixer bowl and cream.  Slowly add the vanilla, corn syrup and whipping cream.  Beat on low until butter and liquids are well incorporated.  Slowly add the powdered sugar, one pound at a time, until combined.  Turn mixer speed to medium high and beat until color changes to almost white.  Store in an airtight container in the refrigerator for up to 4 weeks.  You can freeze it for up to 6 months.  After decorating a cake with this icing it can stand (the cake that is) at room temperature for up to 4 hours.  

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Marshmallow Fondant

Large recipe:

Yields enough fondant to cover a 6” and an 8” round cake with a little leftover.

1 bag (16 oz.) mini-marshmallows (my favorite brand is Campfire, then Jet Puffed, and then Great Value.  However, no matter what brand you use you want to make sure the marshmallows are not old and hard inside the bag.  If they are a little stuck together that is fine, but make sure they are not stiff and dried out.  If they are, it’s not bad; you’ll just need to add more liquid to this recipe).

1 ½ pounds of powdered sugar (6 cups) SIFTED!!!!!!

3 Tablespoons water

Vegetable shortening for greasing hands and work surface

Small recipe:

Yields enough fondant to cover a 6” OR an 8” round cake with a little leftover.

1 bag (10.5 oz.) mini-marshmallows

3-4 cups of SIFTED powdered sugar

1 ½ Tablespoons water

Vegetable shortening for greasing hands and work surface

 

Directions:

Combine marshmallows and water in a microwave safe bowl.  Microwave on high heat for 3 minutes.  Watch carefully to make sure marshmallows do not burn.  Remove from microwave and stir.  Place in microwave and heat again for 1 minute.  Remove and stir with a wooden spoon.  Continue this routine until all marshmallows are completely melted.  **Note:  This is where you would add your coloring if you want to color your fondant.** Once marshmallows are completely melted, slowly add powdered sugar, 1 cup at a time, until you can’t stir with a wooden spoon anymore.  Remove wooden spoon and start kneading with hands.  Continue adding sifted powdered sugar until desired consistency is reached.  Remove dough from bowl and place on a greased surface and knead until dough is smooth and elastic.  If it gets too sticky, re-apply shortening to hands and work surface.

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