Instructions

1. Mix the flour, salt, baking soda, and cinnamon in a mixing bowl.
2. In separate bowl, whisk together the sugar, oil, eggs, and vanilla until well combined.
3. Add the liquid mixture to the dry mixture and mix on medium-low speed just until the flour is moistened.  This takes less than 20 seconds.
4. Add the bananas and pineapple and stir briefly, 20 seconds, on low speed to distribute them evenly.
5. Add pecans and mix again briefly, scrape bowl as needed. Don’t overmix or the cake will be tough!
6. Spray two 9 inch cake pans with nonstick spray and divide batter between them.
7. Bake at 350 degrees for 35 to 38 minutes, or until cake is almost ready to pull away from the sides of the pan and toothpick inserted into the center comes out with just a few moist crumbs.
8. Cool the pans on a rack for 10 minutes, then invert them onto a wire rack that has been sprayed with cooking spray and lift off the pans.
9. To prevent cracking, right each layer so the top side is up. Frost with cream cheese frosting when cool.

CREAM CHEESE FROSTING

1. Cut the butter in chunks and mix in a mixer with a paddle attatchment.
2. Mix on medium speed until butter is malleable and spreads on sides of bowl, about 2 min.
3. Add fondant all at once, in 3 or 4 lumps, and mix on medium to med-high speed until completely smooth, 2 or 3 more minutes. Scrap sides of bowl as needed. There should be no lumps.
4. Cut cream cheese in chunks and gradually add in 3 additions, mixing at med speed, until icing is completely smooth, 5 to 6 minutes.  Use immediately or store in an airtight container in the fridge until ready to use.  If it’s too stiff, let sit at room temp and stir again.

POURED FONDANT

1. Bring sugar, water, and corn syrup to a boil in a medium saucepan. Stop stirring and cook to 238 degrees (soft ball). Pour hot syrup into a food processor with a blade. Cool undisturbed to 140 degrees, 25-30 minutes. Process until syrup changes to an opaque paste (2-3 minutes).
2. Pour into a heatproof container and cool. Store at room temperature for 24 hours before using. Store at room temperature for up to 6 days, or in the fridge for up to 6 months.

Instructions

1. Combine the flour, sugar, and salt in a bowl. Set aside.
2. In another bowl, mix together the buttermilk, eggs, vanilla, and baking soda with a fork. Set aside.
3. In a medium saucepan, melt the butter. Add the cocoa. Whisk in 1 cup water and bring to a boil.
4. Pour the cocoa mixture into the flour mixture.
5. Stir for a minute to cool the cocoa mixture, then add the egg mixture.
6. Stir until smooth, pour into an ungreased jelly roll pan (or rimmed cookie sheet).
7. Bake at 350 degrees for 20 minutes. (Make the icing while the cake bakes.)

ICING:

1. Melt the butter in a saucepan over medium-low heat.
2. Add cocoa powder, stir till smooth.
3. Add the milk and vanilla.
4. Add the powdered sugar, stir together.
5. Mix in the nuts, if using.
6. Immediately after removing the cake from the oven, pour the warm icing over the top.
7. Gently spread to cover cake.

Instructions

1. Beat eggs and sugar together.
2. Add oil, vanilla, cinnamon, and nutmeg. Mix well.
3. Add flour, baking powder, baking soda, and salt.
4. Stir in carrots and walnuts.
5. Spray 2 cake pans with nonstick spray, you can use either 8 or 9 inch pans.
6. Bake at 350 degrees for about 35 minutes, or until tests done.
7. (Cupcakes for about 24 minutes, or mini-cupcakes for about 12 minutes)
8. Cool in pans for about 10 minutes, then turn out to cool completely on a wire rack.
9. Frost with cream cheese frosting when cool.

Make frosting:

1. Mix cream cheese and butter until smooth.
2. Add vanilla., then add powdered sugar, beat until smooth.

Instructions

1. Melt marshmallows and 2 T water in a microwavable bowl.
2. Microwave for 30 seconds on high, stir, then microwave for 30 more seconds, and repeating this until melted. Should take about 2 1/2 minutes total.
3. Place 3/4 of the powdered sugar into the bowl.
4. Grease your hands and counter generously, then dump the bowl onto the counter.
5. Start kneading like you would bread dough. Keep kneading, it will be messy!
6. Add in the remaining powdered sugar and continue to knead.
7. Re-grease your hands and counter when the fondant starts to stick.
8. If it’s too dry or tearing too easily, add water a half a tablespoon at a time, kneading in well.
9. You want a smooth elastic ball that will stretch without tearing.
10. Wrap snugly in plastic wrap, then place in a ziplock bag in the fridge.
11. It will keep for quite a few weeks.
12. When you’re ready to use, knead in your food coloring (I use Wilton gel colors).
13. I like to put it inside a zip top bag and knead it in that way, then finish kneading it on the counter if needed. If it’s too stiff, microwave for 10-30 seconds to loosen up.
14. If you’re covering a cake, coat cake with a thin layer of buttercream first, then roll out on a counter dusted with cornstarch.

Instructions

1. Preheat oven to 350 degrees.
2. Cream butter and sugar together in a bowl.
3. Add eggs, vanilla, and lemon zest.
4. Add flour, baking powder and soda, and salt.
5. Add in sour cream, mix until incorporated.
6. Line muffin pan with cupcake liners.
7. Equally divide batter among cups.
8. Place berries in center of cups. (Only use one strawberry, or you can use 2-3 raspberries or blueberries, blackberries, etc.)
9. Bake for 25 to 30 minutes.
10. Cool about 10 minutes in pan, then remove cupcakes and finish cooling on a cooling rack.

*You can leave out the berries for a very moist sour cream cupcake.

Make frosting:

1. Beat all together in a large bowl, starting with only 4 cups of the powdered sugar though.
2. After well mixed, add remaining powdered sugar one cup at a time, until reaching desired consistency.
3. *You can also add food coloring or flavoring of choice at this point.

Instructions

1. Preheat oven to 350 degrees. Spray and flour 2 nine inch cake pans, line bottom of pans with a parchment liner.
2. Melt the chocolate (microwave is fine) and set aside to cool.
3. In a large bowl, whisk together the sour cream, cocoa, and baking soda until it is a smooth paste. Very gradually add the boiling water, whisking until fully incorporated.
4. In a separate bowl, combine the cake flour and salt and whisk them together. In a small bowl, whisk the eggs and vanilla.
5. Using an electric mixer with paddle attachment, cream the butter and sugar on medium speed until it is light and fluffy, 2 to3 minutes. Add the melted chocolate, which should be pourable but not too hot.  Continue mixing until the chocolate is completely incorporated, scraping the sides and bottom of the bowl as needed. Add the eggs gradually,  mixing well after each addition.
6. Turn mixer down to medium-low and add the flour in 3 parts, alternating with the liquid mixture. Begin with the flour and end with the liquid. Mix until evenly incorporated. This is a very thin batter, so there isn’t much danger of over mixing it.
7. Divide batter into the 2 prepared pans. Bake for about 35 minutes.  Cake should almost pull away from the edge of the pan and a toothpick inserted into the center should have a few moist crumbs.
8. Cool in pans on a rack for 10 minutes, then invert on a rack sprayed with cooking spray. (top side up)
9. Cool completely before frosting.

CHOCOLATE SILK FROSTING

1. Because of the high percentage of solid chocolate, this cake keeps best at room temp. It will become hard in the fridge. (though still divine)
2. Melt chocolate chips in double boiler or in the microwave. Set aside to cool.  In another bowl, sift together the sugar and cocoa powder.
3. In a mixing bowl, using an electric mixer with a paddle attachment, cream the butter at medium speed until it’s very light but not too soft, about 2 minutes.  Add the sugar mixture and continue to mix on low speed until sugar and cocoa have been well incorporated.
4. Add the melted chocolate, vanilla, and salt and mix on medium speed until everything is incorporated and the frosting is smooth and has a good spreading consistency, 1 to 2 minutes. Be careful not to overmix or it will get too warm and runny. (If this happens, just firm up in fridge briefly.) It should be smooth, glossy, and soft enough to spread but still hold a stiff peak. Use immediately or stor in an airtight container at room temp and use within 3 days.

Instructions

1. Preheat oven to 400 degrees, line 2 standard muffin tins with cupcake liners.
2. With electric mixer on medium speed, beat cream cheese, 1/2 c sugar, and 1/4 tsp salt in a medium bowl until smooth, about 30 seconds.  Beat in egg whites and 2 T sour cream until combined, about 1 minute. Stir in chocolate chips and set aside.
3. Whisk remaining 1 1/4 c sugar, remaining 1/2 tsp salt, flour, cocoa, and baking soda in large bowl.  Make a well in the center, add remaining sour cream, water, butter, and vanilla and whisk until just combined.  Divide batter evenly among 24 cupcake liners and top batter evenly with 1 rounded tablespoon of cream cheese mixture.
4. Bake until tops of cupcakes just begin to crack, 23 to 25 minutes.  Cook in tins for 10 minutes, then transfer to a wire rack to cool completely.  Refrigerate in airtight container for up to 2 days.