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Dessert cake, American Fork, UT (2025)

11/20/2025

Small farm cake.

Ingredients

Dry Ingredients

2 cups all-purpose flour

1 cup granulated sugar

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg (optional but traditional)

Wet Ingredients

2 large eggs

1 cup buttermilk

(or substitute: 1 cup milk + 1 tablespoon white vinegar or lemon juice; rest 5 min*)

½ cup melted butter

(or ½ cup neutral oil for a softer crumb)

2 teaspoons vanilla extract

Optional Add-Ins (choose any)

1 cup chopped apples or pears

½ cup raisins or dried cranberries

½ cup chopped walnuts or pecans

½ teaspoon extra cinnamon for a stronger spice flavor

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Equipment

8×8-inch square pan or 8–9 inch round cake pan

2 mixing bowls

Whisk and spatula

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Instructions

1. Prepare the pan

Preheat oven to 350°F (175°C).

Grease your baking pan with butter or line with parchment.

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2. Mix the dry ingredients

In a medium bowl, whisk together:

flour

sugar

baking powder

baking soda

salt

cinnamon

nutmeg

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3. Mix the wet ingredients

In a separate bowl, whisk:

eggs

buttermilk

melted butter

vanilla

Mix until smooth.

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4. Combine

Pour the wet mixture into the dry mixture.

Gently fold the batter just until combined (don’t overmix).

If using apples, nuts, or raisins, fold them in now.

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5. Bake

Spread batter evenly in the pan.

Bake 28–35 minutes, depending on your oven.

The cake is done when the top is golden and a toothpick inserted in the center comes out clean.

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6. Cool and serve

Let the cake cool 15–20 minutes in the pan.

Serve warm or at room temperature.

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Optional Toppings

Simple Farm Milk Glaze

Whisk together:

1 cup powdered sugar

2–3 tbsp milk

½ tsp vanilla

Drizzle over warm cake.

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Cinnamon Sugar Topping

Before baking, sprinkle over the top:

2 tbsp sugar

½ tsp cinnamon

Creates a crunchy, fragrant crust.

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Variations

🍎 Farm Apple Cake

Add:

1½ cups finely chopped apples

1 tsp extra cinnamon

🍫 Chocolate Farm Cake

Add:

Replace ¼ cup flour with ¼ cup cocoa

Add ½ cup chocolate chips (optional)

🌾 Gluten-Free Farm Cake

Replace flour with a 1:1 gluten-free baking blend.

🥛 Dairy-Free Version

Use almond or oat milk + 1 tbsp vinegar

Replace butter with oil or dairy-free margarine

11/20/2025

Snowman cake.

🎂 Ingredients

For the Cake (Two 6-inch and 8-inch round cakes)

3 cups all-purpose flour

2 ½ tsp baking powder

1 tsp baking soda

½ tsp salt

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs

2 tsp vanilla extract

1 ½ cups buttermilk

For the Frosting (Snowy Exterior)

1 ½ cups unsalted butter, softened

6 cups powdered sugar

1 tbsp vanilla extract

4–6 tbsp heavy cream

White sanding sugar or coconut flakes (optional for “snow” texture)

Decorations

Black fondant (eyes, buttons, hat)

Orange fondant (carrot nose)

Red fondant (scarf)

Chocolate sticks or pretzel sticks (arms)

Black gel or melted chocolate (smile)

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🧁 Instructions

1. Bake the Cakes

1. Preheat oven to 350°F (175°C).

2. Grease and flour two round cake pans: one 8-inch and one 6-inch.

3. In a bowl, whisk flour, baking soda, baking powder, and salt.

4. In another bowl, beat butter and sugar until fluffy.

5. Add eggs one at a time, mixing well. Add vanilla.

6. Add dry ingredients alternately with buttermilk.

7. Pour into pans and bake:

6-inch: 25–30 minutes

8-inch: 30–35 minutes

8. Cool completely.

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2. Make the Frosting

1. Beat butter until creamy.

2. Add powdered sugar gradually.

3. Add vanilla and cream until smooth and spreadable.

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3. Build the Snowman

1. Level cakes if needed.

2. Frost the 8-inch cake completely.

3. Place the 6-inch cake on top and frost it too.

4. Apply sanding sugar or coconut flakes for a powdery, snowy look.

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4. Decorate

Roll black fondant into eyes and buttons.

Shape a small cone from orange fondant for the carrot nose.

Use black gel or chocolate to draw a smile.

Wrap a rolled strip of red fondant around the neck for the scarf.

Insert chocolate or pretzel sticks for arms.

Shape black fondant into a top hat (optional).

11/20/2025

Baby stroller cake.

🧁 Overview

This design uses:

Two round tiers (10-inch and 8-inch)

One carved “carriage” tier (a 6-inch hemisphere)

Fondant wheels, canopy, and decorations

You may choose any cake flavor. Below is a classic vanilla cake with buttercream.

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🍰 Ingredients

For the Cake Batter (per tier — multiply as needed):

Vanilla Cake (for one 8-inch round layer):

2 ½ cups (300 g) all-purpose flour

2 ½ tsp baking powder

½ tsp salt

1 cup (225 g) unsalted butter, room temp

1 ½ cups (300 g) sugar

4 large eggs

1 tbsp vanilla extract

1 cup (240 ml) whole milk

Quantities needed:

10-inch tier → double recipe

8-inch tier → one recipe

6-inch hemisphere → half recipe or one small-cake recipe

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Buttercream Frosting (for whole cake):

3 cups (680 g) unsalted butter, softened

12 cups (1.4 kg) powdered sugar

⅔ cup (160 ml) heavy cream

1 tbsp vanilla extract

Pinch of salt

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Fondant Decorations:

2–3 lbs white fondant

Gel food coloring (baby pink, baby blue, yellow, or neutral tones)

Tylose powder (optional, helps strengthen fondant shapes)

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🧑‍🍳 Instructions

1. Bake the Cakes

1. Preheat oven to 350°F (175°C).

2. Grease and flour cake pans:

10-inch round, 8-inch round, 6-inch hemisphere

3. Mix dry ingredients together.

4. Cream butter + sugar until light.

5. Add eggs one at a time, then vanilla.

6. Add dry ingredients and milk alternating.

7. Pour into pans and bake:

10-inch: 40–45 min

8-inch: 30–35 min

6-inch dome: 25–30 min

Cool completely before assembly.

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2. Prepare Buttercream

1. Beat butter until pale and fluffy.

2. Add powdered sugar gradually.

3. Add cream, vanilla, salt.

4. Beat until smooth.

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3. Carve the “Baby Carriage” Tier (6-inch Dome)

1. Place the dome cake rounded-side up.

2. Slice off a ¼-section wedge to create the canopy opening.

3. Crumb-coat the dome with buttercream.

4. Chill 20 minutes.

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4. Cover Cakes With Fondant

1. Tint fondant with desired pastel color.

2. Roll fondant to ⅛-inch thickness.

3. Cover each tier:

10-inch

8-inch

carved dome (carriage)

4. Smooth gently and trim edges.

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5. Create Fondant Decorations

Carriage Wheels

Roll fondant into four 4-inch circles.

Use a cutter or knife to create spoke lines.

Add small center circles.

Let dry 2–4 hours for firmness.

Carriage Handle

Roll two snakes of fondant, twist together, and curve into a “C.”

Insert a toothpick or skewer for support.

Let dry.

Canopy Edge

Cut fondant strips with scalloped cutter.

Attach around canopy opening using a dab of water or edible glue.

Optional Embellishments

Fondant bow

Name plaque

Tiny baby-themed molds (rattles, pacifiers)

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6. Assemble the 3-Tier Cake

Bottom Tier

Place the 10-inch cake on the board.

Add a buttercream dam and place the 8-inch tier centered on top.

Insert dowels into the 10-inch cake before stacking.

Middle Tier

Set the 8-inch cake.

Insert 3–4 dowels to support the top dome.

Top Tier (Carriage Dome)

Place the carved 6-inch dome on top, flat-side down.

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7. Add Decorations

1. Attach wheels to the sides of the bottom or middle tiers.

2. Add the fondant canopy edge around the dome opening.

3. Attach handle to the top.

4. Add border piping around each tier.

5. Finish with baby-themed decorations.

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🎉 Tips

Chill cakes before carving or stacking for clean edges.

If serving outdoors, use shortening-based buttercream for stability.

You can replace fondant with whipped buttercream texture if desired.

11/20/2025

Lotus flower cake.

🍰 Cake Ingredients (for one 6-inch or 7-inch cake)

Vanilla Cake

2 ½ cups (300g) all-purpose flour

2 ½ tsp baking powder

½ tsp salt

1 cup (226g) unsalted butter, room temperature

1 ¾ cups (350g) granulated sugar

4 large eggs, room temperature

1 tbsp vanilla extract

1 cup (240ml) whole milk

¼ cup (60ml) sour cream (optional but adds moisture)

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🧁 Buttercream Ingredients

1 ½ cups (340g) unsalted butter, room temperature

5 cups (600g) powdered sugar

3–5 tbsp heavy cream or milk

1 tsp vanilla extract

Pink gel food coloring (optional)

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🌸 Lotus Flower Decoration (Fondant/Gum Paste)

Pink fondant or gum paste

Green fondant for leaves

Yellow fondant for center

Edible glue or water

Small shaping tools (or your fingers)

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🧑‍🍳 Instructions

1. Make the Cake

1. Preheat oven to 350°F (175°C). Grease and line two 6" or 7" round pans.

2. In a bowl, whisk together flour, baking powder, salt.

3. In another bowl, beat butter and sugar for 3–4 minutes until light and fluffy.

4. Add eggs one at a time, mixing after each. Add vanilla.

5. Add dry ingredients in three parts, alternating with milk + sour cream.

6. Divide batter into pans and bake 28–32 minutes, or until a toothpick comes out clean.

7. Cool completely.

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2. Make the Buttercream

1. Beat butter until creamy (2–3 minutes).

2. Add powdered sugar gradually.

3. Add vanilla and cream until smooth and spreadable.

4. Tint with pink gel coloring if desired.

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3. Assemble the Cake

1. Level cake layers if needed.

2. Spread a layer of buttercream between each cake layer.

3. Apply a thin crumb coat; chill 20 minutes.

4. Apply the final smooth layer of pink buttercream.

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4. Create the Lotus Flower

(Best made 1 day ahead so it can dry)

1. Roll pink fondant thin and cut out petal shapes of different sizes.

2. Shape petals by gently curving them and letting them dry slightly.

3. Form a small yellow center disk; add texture with a toothpick.

4. Assemble petals around the center using edible glue.

5. Shape green fondant leaves and attach to the cake top.

6. Place the lotus flower on top.

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🌸 Finished!

You now have a beautiful lotus flower cake with a smooth pastel finish and a detailed fondant blossom.

If you'd like, I can also provide:
✔ A chocolate version
✔ Vegan or gluten-free version
✔ Step-by-step pictures
✔ A printable recipe card

11/19/2025

Baby set cake.

Ingredients

For the Cake (2-layer, 8-inch)

2 ½ cups all-purpose flour

2 ½ tsp baking powder

½ tsp salt

1 cup unsalted butter (softened)

1 ¾ cups sugar

4 large eggs (room temp)

1 tbsp vanilla extract

1 cup whole milk (room temp)

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For Buttercream Frosting

1 cup unsalted butter (softened)

4 cups powdered sugar

2–4 tbsp milk or heavy cream

2 tsp vanilla extract

Gel food coloring (baby blue or preferred color)

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For Decorations (Fondant Baby Set)

Pre-made white fondant

Gel food colors (blue, beige, peach, etc.)

Cornstarch for dusting

Small decorating tools (optional)

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👩‍🍳 Instructions

1. Make the Cake

1. Preheat oven to 350°F (180°C). Grease and line two 8-inch cake pans.

2. In a bowl, whisk flour, baking powder, and salt.

3. In another bowl, beat butter and sugar until fluffy (3–4 minutes).

4. Add eggs one at a time, mixing after each. Add vanilla.

5. Add dry ingredients and milk alternately, beginning and ending with flour.

6. Pour batter evenly into pans.

7. Bake 25–30 minutes or until a toothpick comes out clean.

8. Cool completely before frosting.

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2. Make the Frosting

1. Beat butter until creamy.

2. Slowly add powdered sugar.

3. Add vanilla and 2 tbsp milk.

4. Add milk until you reach smooth, spreadable consistency.

5. Tint with baby-blue gel color.

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3. Assemble the Cake

1. Level each cake layer.

2. Spread frosting between layers.

3. Frost the entire cake smoothly.

4. Chill for 20 minutes.

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4. Make Baby-Themed Decorations

Using fondant:

Color small portions in blue, beige, and peach.

Shape:
✔ small baby figure
✔ bottle
✔ tiny shoes
✔ rocking horse
✔ bib and clouds

Attach to cake with a tiny bit of water or edible glue.

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💡 Tips

Keep fondant covered to prevent drying.

Use powdered sugar or cornstarch if fondant sticks.

Chill the cake before placing fondant figures for clean results.

11/19/2025

Winter scarf cake.

🧈 Ingredients

For the Cake (Vanilla or Red Velvet)

2 ½ cups (310g) all-purpose flour

2 ½ tsp baking powder

½ tsp baking soda

½ tsp salt

¾ cup (170g) unsalted butter, softened

1 ¾ cups (350g) sugar

4 large eggs

1 cup (240ml) buttermilk (or milk + 1 tsp vinegar)

2 tsp vanilla extract

(Optional: add red food coloring for a red velvet scarf look!)

For the Frosting (Buttercream or Cream Cheese)

1 cup (225g) unsalted butter, softened

4 cups (480g) powdered sugar

2–3 tbsp milk or cream

1 tsp vanilla extract

Pinch of salt

(For cream cheese frosting, replace half the butter with cream cheese.)

For Decoration

Gel food coloring (red, green, blue, or your choice)

Piping bags with flat and star nozzles

Mini marshmallows, sprinkles, or fondant tassels

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👩‍🍳 Instructions

1. Bake the Cake

1. Preheat oven to 350°F (175°C).

2. Grease and line a 9×13-inch rectangular pan.

3. In a bowl, whisk together flour, baking powder, baking soda, and salt.

4. In a large bowl, cream butter and sugar until light and fluffy.

5. Add eggs one at a time, mixing well after each.

6. Stir in vanilla.

7. Alternate adding the flour mixture and buttermilk until combined.

8. Pour into the pan and bake for 30–35 minutes, or until a toothpick comes out clean.

9. Cool completely before frosting.

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2. Shape the Scarf

1. Slice the cooled cake in half lengthwise.

2. Arrange the two strips end-to-end, slightly overlapping or folding one end like a draped scarf.

3. Trim edges to smooth the shape.

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3. Frost the Cake

1. Divide frosting into bowls and tint with your chosen colors.

Example: red and white for a candy-cane look, or blue and silver for a frosty theme.

2. Use an offset spatula to cover the cake smoothly with a base color.

3. Pipe textured “knit” patterns using a basketweave or ribbed nozzle to mimic a scarf.

4. Pipe tassels at each end — you can also use fondant ropes or marshmallow pieces.

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4. Decorate

Dust lightly with powdered sugar (“snow”).

Add edible glitter, mini snowflakes, or chocolate buttons for detail.

Serve with hot cocoa or mulled cider!

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☃️ Flavor Variations

Peppermint scarf: Add ½ tsp peppermint extract to the frosting.

Spiced scarf: Add 1 tsp cinnamon + ¼ tsp nutmeg to the cake batter.

Chocolate scarf: Substitute ½ cup flour with cocoa powder.

11/19/2025

Christmas tree cake.

🧁 Ingredients

For the Cake:

2 ½ cups (315 g) all-purpose flour

2 ½ tsp baking powder

½ tsp salt

¾ cup (170 g) unsalted butter, softened

1 ¾ cups (350 g) granulated sugar

4 large eggs

1 cup (240 ml) milk

2 tsp vanilla extract

For the Green Cream Frosting:

1 cup (230 g) unsalted butter, softened

4 cups (500 g) powdered sugar

2–3 tbsp milk or heavy cream

1 tsp vanilla extract

Green food coloring (gel preferred)

For Decoration:

Small round colorful candies (like M&M’s or sprinkles)

Edible glitter (optional)

Star candy or fondant star for the tree top

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🎄 Instructions

1. Preheat the Oven:

Set oven to 350°F (175°C).

Grease and line a tree-shaped cake pan or bake in a sheet pan and cut into a tree shape later.

2. Make the Cake Batter:

In a bowl, whisk together flour, baking powder, and salt.

In another bowl, cream butter and sugar until light and fluffy.

Add eggs one at a time, then stir in vanilla.

Alternately add dry ingredients and milk, mixing until just combined.

3. Bake the Cake:

Pour batter into the prepared pan.

Bake for 25–35 minutes, or until a toothpick comes out clean.

Let cool completely before frosting.

4. Make the Green Cream Frosting:

Beat butter until creamy.

Gradually add powdered sugar.

Add vanilla and milk until smooth and fluffy.

Tint with green food coloring until you get your desired shade.

5. Assemble & Decorate:

Frost the cooled cake with green cream, creating tree-like swirls using a star piping tip if desired.

Add colorful candies as ornaments.

Place a candy star or fondant star at the top.

Sprinkle with edible glitter or powdered sugar for a “snow” effect.

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🌟 Optional Add-Ons

Add chocolate chips to the batter for extra flavor.

Use red velvet cake inside for a festive color contrast.

Add a cookie base to make it sturdier for display.

11/18/2025

“Secret Garden” Cake – A rose gateway leading into the cake.

🧁 Ingredients

For the Cake

2 ½ cups (315 g) all-purpose flour

2 ½ tsp baking powder

½ tsp salt

¾ cup (170 g) unsalted butter, softened

1 ¾ cups (350 g) sugar

4 large eggs, room temperature

1 cup (240 ml) whole milk

2 tsp vanilla extract

1 tsp rose water (optional for floral note)

Optional: few drops pink food coloring

For the Filling

1 cup (240 ml) heavy cream

3 tbsp powdered sugar

½ tsp vanilla extract

½ cup (120 g) raspberry or strawberry preserves

For the Buttercream Frosting

1 cup (225 g) unsalted butter, softened

3 ½ cups (440 g) powdered sugar

2 tbsp milk or cream

1 tsp vanilla or rose extract

Food coloring: green (leaves), pink/red (roses), brown (arch), white (base)

For the Rose Gateway (Decoration)

Option 1 — Chocolate Archway:

Melted white or dark chocolate

Piped into arch shapes on parchment, then hardened

Option 2 — Sugar Paste Arch:

Mix fondant or gum paste, color brown/green

Shape into a garden arch and let dry overnight

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🌼 Instructions

1. Bake the Cake

1. Preheat oven to 350°F (175°C).

2. Grease and flour two 8-inch (20 cm) round pans.

3. Whisk together flour, baking powder, and salt.

4. Cream butter and sugar until light and fluffy.

5. Add eggs one at a time, then mix in vanilla and rose water.

6. Alternate adding dry ingredients and milk until smooth.

7. Divide batter evenly, bake 25–30 minutes.

8. Cool completely on wire racks.

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2. Make the Filling

1. Whip cream with powdered sugar and vanilla to soft peaks.

2. Spread jam on one cake layer, then top with whipped cream.

3. Place the second cake layer on top.

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3. Frost the Cake

1. Beat butter, powdered sugar, milk, and flavoring until fluffy.

2. Apply a crumb coat, chill 30 minutes.

3. Frost smoothly with white or pale green buttercream.

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4. Decorate – “The Secret Garden”

1. Pipe vines and leaves around the sides and top (green buttercream).

2. Add buttercream roses and blossoms in clusters.

3. Insert your chocolate or fondant archway on top as a rose gateway.

4. Pipe tiny flowers and leaves climbing up the arch.

5. Optionally dust with edible gold shimmer or pearl dust.

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🌹 Tips

Use a small offset spatula for smooth frosting.

Mix textures — buttercream + fondant flowers = realistic garden look.

Chill cake before serving to keep decorations firm.

11/18/2025

“Animal Garden” cake – ducks, sheep, butterflies.

Ingredients – Cake

2 ½ cups all-purpose flour

2 ½ tsp baking powder

½ tsp salt

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs, room temperature

1 tbsp vanilla extract

1 cup whole milk, room temperature

Instructions – Cake

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.

2. In a bowl, whisk flour, baking powder, and salt.

3. In a large bowl, beat butter and sugar until fluffy (~3 min). Add eggs one at a time, then vanilla.

4. Gradually add flour mixture alternately with milk, mixing gently until smooth.

5. Divide batter evenly into pans. Bake 25–30 min or until a toothpick comes out clean. Cool completely.

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Buttercream Frosting

Ingredients:

1 cup unsalted butter, softened

4 cups powdered sugar

2 tsp vanilla extract

2–4 tbsp milk or cream

Food coloring: green (grass), yellow (ducks), white/black (sheep), colors for butterflies

Instructions:

1. Beat butter until creamy. Gradually add powdered sugar, then vanilla.

2. Add milk 1 tbsp at a time until smooth.

3. Divide frosting into portions and tint with colors as desired.

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Assembly & Decorations

1. Level cakes if necessary. Spread a thin layer of green buttercream on one cake layer, place the second layer on top. Cover the whole cake with green frosting as grass.

2. Animals:

Ducks: Pipe yellow buttercream bodies with a round tip, add small orange beaks.

Sheep: Pipe white fluffy bodies using a star tip; add black buttercream faces.

Butterflies: Use small butterfly-shaped fondant or wafer paper, or pipe them with colored frosting on parchment paper, then transfer to cake.

3. Add edible flowers or small fondant garden details to complete the look.

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💡 Tips:

For a 3D effect, place some animals slightly raised on mini frosting mounds.

You can use chocolate chips or edible markers for tiny eyes.

If you want a pond, lightly pipe blue gel frosting.

11/18/2025

A waterfall cake in a forest.

⭐ Serves

12–16

⭐ Skill Level

Intermediate (but steps broken down clearly!)

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🧁 Ingredients

For the Cake

3 cups all-purpose flour

2 ½ tsp baking powder

½ tsp baking soda

1 tsp salt

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs

1 ½ cups buttermilk

2 tsp vanilla extract

Blue food coloring (optional for a "blue river swirl" inside)

For the Buttercream

2 cups unsalted butter, softened

6 cups powdered sugar

2–4 tbsp milk or cream

2 tsp vanilla

Gel food coloring:

dark green (trees),

moss green (forest floor),

brown (rocks),

blue + white (water)

For Decorations

Crushed chocolate cookies (soil)

White chocolate rocks or chopped chocolate (boulders)

Green sprinkles or shredded coconut dyed green (grass)

Small plastic or fondant trees (optional)

Fondant for rocks, logs, mushrooms (optional)

For the Waterfall Gel

1 cup water

1 tbsp unflavored gelatin

2 tbsp sugar

Blue food coloring

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🍃 Directions

1. Bake the Cake

1. Preheat oven to 350°F (175°C).

2. Grease two 8-inch round cake pans.

3. In a bowl, whisk flour, baking powder, baking soda, and salt.

4. In a separate bowl, cream butter and sugar until fluffy.

5. Add eggs one at a time; mix vanilla.

6. Add dry ingredients alternately with buttermilk.

7. (Optional) Stir in a few drops of blue food coloring for a river-like swirl.

8. Divide batter and bake 30–35 minutes.

9. Cool completely.

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🏞️ 2. Shape the Waterfall

1. Stack the two cakes with buttercream between layers.

2. Carve a diagonal groove down the front of the stacked cake — this will become the waterfall path.

3. Keep the carved-off pieces to use as hill shapes on the sides.

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🧈 3. Frost the Cake (Base Coat)

1. Apply a thin crumb coat of plain buttercream.

2. Refrigerate 20 minutes.

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🌲 4. Decorate the Forest

Tint your buttercream:

Dark green for trees

Moss green for forest floor

Brown for rocks

Blue-white mix for water

Apply:

1. Frost the top of the cake with dark green buttercream.

2. Cover the sides with mossy green.

3. Add crushed chocolate cookies around edges as “soil.”

4. Press chocolate “rocks” randomly around the waterfall path.

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💧 5. Make the Gel Waterfall

1. Heat water, sugar, and gelatin until dissolved.

2. Let cool until thick but still pourable.

3. Mix in blue food coloring (just a little).

4. Spoon the gelatin mixture into the carved channel, letting some drip over the edge to mimic falling water.

5. Add streaks of white buttercream for frothy cascades.

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🌿 6. Add Final Forest Details

Place edible or fondant trees on top.

Add green coconut or sprinkles for grass.

Form fondant rocks, logs, or mushrooms for detail.

Add a few white touches to the water for foam.

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🎉 Tips for Best Results

Chill the cake before carving.

Use gel food coloring for vibrant natural tones.

Add small LED fairy lights for a magical forest look (outside the edible part).

Use a bench scraper dipped in warm water to smooth the waterline.

11/18/2025

Christmas gift cakes.

Makes: 1 medium loaf or 1 round cake
Prep Time: 20 min
Bake Time: 60–80 min
Rest Time (optional): 1–2 days for best flavor

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⭐ Ingredients

Fruit Mix

1 cup mixed dried fruits
(raisins, cherries, cranberries, figs, dates, apricots)

½ cup orange juice OR apple juice

Zest of 1 orange

2 tbsp rum/brandy (optional)

Dry Ingredients

1 cup all-purpose flour

1 tsp baking powder

½ tsp cinnamon

¼ tsp nutmeg

¼ tsp allspice or cloves

⅛ tsp salt

Wet Ingredients

½ cup unsalted butter (softened)

½ cup brown sugar

2 large eggs

1 tsp vanilla essence

¼ cup milk

¼ cup chopped nuts (almonds/walnuts/pecans — optional)

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🎅 Instructions

1. Prepare the Fruit Mix

1. Add dried fruits, orange juice, and orange zest to a bowl.

2. Warm in microwave for 1 minute OR heat on stovetop.

3. Let sit 20 minutes to absorb.

4. Add rum/brandy now if using.

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2. Make the Cake Batter

1. Preheat oven to 160°C / 320°F.

2. Grease and line a loaf or round cake tin.

3. Cream butter and brown sugar until light and fluffy.

4. Add eggs one at a time, mixing well.

5. Add vanilla.

6. In another bowl, mix flour, baking powder, cinnamon, nutmeg, allspice, and salt.

7. Fold dry mixture into the butter mixture.

8. Add soaked fruits, leftover juice, nuts, and milk.

9. Mix until just combined — do not overmix.

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3. Bake

1. Pour batter into the prepared tin.

2. Bake 60–80 minutes, until a skewer comes out clean.

3. Cool for 10 minutes in the pan, then cool fully on a rack.

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🎁 4. Make It a Gift Cake

Brush the warm cake with warm orange marmalade or simple syrup.

Let it cool completely.

Wrap in parchment → then in foil → tie with a ribbon.

Add a small handwritten tag.

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🌟 Optional Enhancements

Add 2 tbsp cocoa powder for a chocolate Christmas cake.

Add chopped candied ginger for a spiced flavor.

Soak fruits overnight for deeper taste.

Store the cake for 1–3 days to mature — it tastes even better!

11/18/2025

Baby shoe cake.

For the Cake (One 9×13-inch cake or two 6-inch rounds)

2 ½ cups all-purpose flour

2 ½ tsp baking powder

½ tsp salt

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs

1 cup whole milk

2 tsp vanilla extract

(You may use any sturdy cake recipe; vanilla or chocolate works best for carving.)

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For the Buttercream

1 cup unsalted butter, softened

4 cups powdered sugar

1–2 tbsp milk

1 tsp vanilla

Food coloring (pink, blue, or neutrals)

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For Decoration

Fondant (white + desired colors)

Cornstarch (for dusting)

Small rolling pin

Baby shoe template (optional—many free printable ones exist)

Edible glue or water

Piping gel or small brush

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👩‍🍳 Instructions

1. Bake the Cake

1. Preheat oven to 350°F (175°C).

2. Grease and line your pan.

3. Cream butter + sugar until fluffy.

4. Add eggs one at a time; mix well.

5. Add dry ingredients alternately with milk.

6. Mix in vanilla.

7. Pour into the pan and bake for 30–40 minutes, until a toothpick comes out clean.

8. Let cool completely.

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2. Shape the Baby Shoe

Option A — Using a template

1. Print a baby shoe cake template (3D sneaker or bo**ie).

2. Place the pattern over the cooled cake.

3. Cut out:

Sole piece

Toe cap

Heel section

4. Stack and secure pieces with buttercream.

Option B — Quick “Carved Bootie” Method

1. Cut the cake into a 3×5-inch rectangle.

2. Round the front to form the toe.

3. Cut a small wedge to form the ankle opening.

4. Use leftover cake pieces to build the tongue and heel.

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3. Crumb Coat

1. Spread a thin layer of buttercream over the carved shoe.

2. Chill for 20 minutes.

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4. Cover With Fondant

1. Roll fondant thinly and drape over the cake.

2. Smooth with your hands or a fondant smoother.

3. Trim excess.

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5. Add Shoe Details

Decorate using fondant shapes:

Common Details:

Toe cap

Laces (thin fondant ropes)

Stitching lines (using a toothpick)

Shoe tongue

Sole strip

Use edible glue or a tiny bit of water to attach each part.

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6. Optional Finishing Touches

Add a fondant bow or flower

Use edible pearls

Paint details with edible metallic paint

Place the shoe on a fondant plaque with the baby’s name

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🎉 You're Done!

You should now have a beautifully decorated baby-shoe-shaped cake ready for a baby shower or special celebration.

Dessert cake

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