Pretty Little Things

 These are some of our cakes!! Over the years we've baked and decorated various wedding and party cakes .Take a look!

Spring green cake with lace cutouts and Mango calla lillies

This could be a cake for any occasion...i made it to practice draping:)

Our little sister's birthday cake!!

A basket weave Mother's Day cake

The Luau themed birthday cake we made

A wedding cake we did with grill work with gum paste orchid and calla lilies

Preacher's Cake

the actual cake double frosted!!! in no time it was gone!!

it isn't too sweet,its an oooey gooey pineapple cake with cream cheese frosting

      This cake has no fat...seriously there is no requirement for butter or oil in the ingredients..and because of this I was a tad bit reluctant to give it a try.It just seemed a bit too simple but friends,let me tell you it is a dessert worth giving a shot but don't take a slice so soon  WAIT...NO RESIST TEMPTATION AND WAIT 2 DAYS BEFORE EATING..trust me the flavours just mature into something that is a delight for the palate ..it is very moist and dense ,fruity and creamy..Truly a decadent a delightful dessert,try it with a scoop of vanilla ice-cream :)

This will definitely impress friends and family  on any occasion!!

Ingredients

2 cups flour

2 cups sugar

2 eggs

2 tsp baking soda

2 tsp pure vanilla extract

1/4 tsp salt

20 oz can crushed pineapple

  Cream Cheese Frosting Recipe (I doubled it)

8 oz cream cheese

1/4 cup butter

1 3/4 cups confectioners' sugar

1/2 tsp vanilla extract

shredded coconut(optional)

Preheat oven to 350 degrees Fahrenheit .Combine cake ingredients,mix by hand.

Pour into a loaf pan  or 9 x13 pan.Bake for 35-40 minutes.

While the cake is in the oven ,get the frosting ready

Beat the cream cheese and butter,add sugar and vanilla,continue beating until creamy.

Spread Frosting over cake when cooled 

Strawberry Cheesecake

Strawberry Cheesecake

Sweet,Creamy,Light,heavenly.....Just a few words that could be used to describe this cheesecake.It is my favourite recipe for a plain old vanilla cheesecake!!!! and instead of the usual cherry ,strawberry or blueberry,you could definitely switch things up by covering with a chocolate ganache!! Give this one a try folks,you won't be disappointed :) OOH THE SIDES ARE COVERED WITH DARK CHOCOLATE SHAVINGS AND CRUSHED PEANUTS IT WAS VERYYY GOOD!!!

Ingredients
4 large eggs
2 lbs cream cheese
3tbsp flour
3tbsp cornstarch
11/2 cups sugar
2tsp vanilla
1/2 cup butter
1 pint sour cream
1 pk Graham
Fruit topping (I used strawberry)

BASE
11/2 cups Graham crackers / 12 Digestive biscuits or Tea biscuits
1/4 cup sugar
1/3 cup melted butter/margarine

METHOD
 For Base :
1.Mix all ingredients together
2.Press into bottom and sides of baking tin .Place in a refrigerator to set.

For Cake:

1.Cream together cream cheese and butter
2.Blend in sugar
3.Add eggs one at a time
4. Add sifted flour and cornstarch
5.Blend until smooth
6.Add sour cream and flavourings
7.Pour into 9 inch or two 7 1/2 inch foil pans (The pans will be very full)
8.Bake for 1 hour and 1/2 hour for foil pans at 325 degrees Fahrenheit
9.Turn off oven and leave cake to cool with oven door open for another hour
10.Remove and refrigerate.Top with Strawberry fruit topping.

Ina Garten's Lemon Yogurt Cake

Its quit an attractive cake,you could also use a loaf pan instead of a bundt

    Baking,my friends is addictive as the old saying goes "once you pop you just can't stop"
    Oh boy that is so true !!
     I had wanted to bake this cake for a very long time and after Mum's birthday ,the baking bug bit me hard LOL, so I finally got around to it.I love watching Barefoot Contessa on Food Network,she is just such a classy lady and her food looks quite tasty!!

  The cake was very easy to make, I used limes instead of lemons ,the flavour was sweet and sharp, if you love limes you would've liked it, it is not for the faint of heart, that sourness is definitely there. I preferred it after three days(yes it was still very moist) with a cup of  unsweetened mint tea, by that time the flavour had definitely mellowed,and it was not quite as acidic.This is a perfect tea time cake,try letting it sit for about 2 days if you don't like the sharp taste of limes or lemons :)

Ina Garten's Lemon Yoghurt Cake

11/2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons salt
1 cup plain whole milk yoghurt
1 1/3 cups sugar divided
3 extra large eggs
2 teaspoons grated lemon zest
2 teaspoons pure vanilla extract
2 cups vegetable oil
1/3 cup freshly squeezed orange juice

FOR THE GLAZE
1 cup confectioners' sugar
2 tablespoons freshly squeezed and strained lemon juice

METHOD
Preheat oven to 350 degrees Fahrenheit. Grease and flour a bundt pan.
Sift together the flour ,baking powder and salt into a bowl
In another bowl  whisk together the yoghurt,eggs,lemon zest,1 cup sugar and vanilla
Slowly whisk the dry ingredients into the wet ingredients.
With a rubber spatula fold the vegetable oil into the batter,making sure it is all incorporated
Pour the batter into the prepared pan and bake for about thirty minutes or until a knife is inserted and it comes out clean.
meanwhile cook the 1/3 cup lemon juice and the remaing third cup sugar,until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done ,allow it to cool in the pan for 10 minutes.While the cake is still warm pour the lemon sugar syrup over it.Allow it to cool .
For the glaze mix both the confectioners' sugar and lemon juice and pour over the cake.Serve!!