Anyone need a new cake recipe?

Vodka & Red Bull Christmas Cake
Ingredients:
1 cup water
1 cup of brown sugar
1 tsp baking soda
1 cup of butter
1 tsp salt
Lemon Juice
4 large eggs
Nuts
1 bottle of Vodka
1 can of Red Bull
2 cups dried fruit
Method:
1. Sample the vodka to check the quality.
2. Take a large bowl, check the vodka again.
3. To be sure it is of the highest quality, pour one level cup and mix with a little red bull and drink.
4. Repeat.
5. Turn on the electric mixer, beat one cup of butter in a large fluffy bowl.
6. Add one teaspoon of sugar. Beat again.
7. At this point its is best to make sure the vodka is still ok.
8. Flavour with red bull to taste.
9. Try another cup – just in case turn off the mixerer.
10. Break two leggs and add to the bowl and chuck in the cup of dried fruit.
11. Pick fruit off floor
12. Mix on the turner.
13. If the dried fruit gets stuck in the beaterers, pry it loose with a drewscriver.
14. Shample the vodka to check for tonsisticitity, flavour with a little Bed Rull.
15. Next ssiffft two cups of salt. Or something … Who giveshz a shi**
16. Throw a pinch of Bed Rull over your shoulder
17. Pick up the can, mop the floor
18. Check the vodka
19. Now shift the lemon juice and strain your nuts.
20. Add one table.
21. Add a shpoon of shugar, or somefink. Whatever you can find.
22. Turn the cake tin 360 degrees and try not to fall over..
23. Don’t forget to beat off the turner
24. Finally, throw the bowl through the window, finish the vodka and kick the dog.
25. Fall into bed.
CHERRY MISTMAS

How to keep my cake from crumbling! HELP???!!!?

I’m baking my wedding cake and I’m very good with fondant and decorating but when it comes to the cake I have a problem! When I cut into it the cake crumbles and falls apart! I’m trying a new recipe for marshmellow fondant and am going to see if it cuts easier and helps with the crumbling.

Also I’ve been using box cake mix if that matters. This afternoon my friend and I are getting together to make a practice cake!

Please any advice on making my cake stick together when I cut it? Thanks!

what is a good healthy frosting recipe?

my boyfriend is on a health kick and for his birthday I want to make him a healthy cake. I’ve already got a recipe for the cake its self but now I’m stuck on frosting. I ‘d rather not use cool whip but if someone comes up with a cool whip one that taste good i wouldn’t be 100% opposed

Do I need to grease a bunt pan if the recipe doesn’t say to or not?

It’s for a wine cake, I’m making. Should I spray non stick spray on it, or something. Or should it come out easy after it’s done baking? help!

Cookie made out of cake with a stick that looks like a sucker?

I’m looking for a recipe of cookies that are made out of cake. They have a stick on them so they look like suckers. Just a regular cake mix made like the box says wont work because the cake is to soft. I had these many years ago when I was a child at school for someones birthday party. Now I am wanting to make them for my sons school birthday party this Wed. I hope someone out there can help me with this. Thanks bunches!!
I dont believe cake pops are what I’m looking for. Before I asked this question I search cake popsicles, cake cookie on a stick, cake pops (which brought up cake on a stick in the shape of a ball). What I am talking about looks like those big flat suckers you buy at a candy store.

I need a good buttercream fondant recipe – please help?

I am making a cake which i will cover with marshmallow fondant icing.

I need to make a buttercream fondant to spread on the sponge so the marshmallow fondant sticks. Does anyone know a good recipe for this?

How do I make Mom’s Apple Buckle?

Mom is 94 years old and has forgotten how she made the apple buckle we all grew-up on. All of my brothers and sisters have lost the recipe or are dead. I tried to re-create the recipe last night. The flavor is right, but the texture was a little too similar to a crumbly cake. Mom’s recipe was deep-dish in a baking pan with a crispy top and a batter that became almost bread-like. There was no brown sugar topping such as on many buckles. I do not know where she learned how to make it. She never referred to a recipe, so it was probably from my Grandma on the farm in Danish southwestern Wisconsin. Mom and Dad were also a leaders in PEO, 4-H, Boy Scouts, as well as Methodist and Lutheran churches, so the recipe may originate from those sources as well.

My experimental recipe:

1 stick melted butter
1 c. sugar
2 eggs
0.5 c. milk
2 t. vanilla
1 t. cinnamon

I blended-in the dry ingredients:

1.5 c. flour
1 t. baking powder
4 sliced MacIntosh apples

I baked for 1-1.5 hours at 350° to golden brown.

Which ingredient should I increase slightly to make my apple dessert a little more bread-like and less crumbly and cake-like in texture?
Sugar Pie ~ you are correct that buckle and cobbler are close relatives ~ I never thought of butter beneath batter ~ I am sure that Mom did not make dessert in that manner ~ I think that I am going to try another half-cup of flour next time to stiffen the batter ~ I may have created more of a cake with all of that butter ~ also, Mom is an egg fanatic who always doubled the eggs in recipes ~ furthermore, Mom is a buttermilk fanatic, also may have used something like a concentrated canned milk in recipes, so that may have made a difference in the texture. Quite a mystery. I know that I am close. My result looked almost identical to Mom’s apple dessert. The top was perfect, a little like a sugary bread crust instead of a cake. I do not believe these are normally yeast breads, although her cinnamon rolls were also amazing.
Should I cut back on the butter? Increase the flour? Increase the milk? Double the eggs?
What makes a cake more bread-like in texture? Does anyone understand the chemistry of cooking?
I did more research and came up with a note on cake structure. I will experiment further:

When baking cake mixes at high altitudes, follow altitude adjustments given on the box. Adjustments usually strengthen cells of the cake with addition of all-purpose flour, egg yolk, or liquid.

I think that I refined the recipe by adding more flour, milk, and baking powder. I reduced the fat and replaced the butter with olive oil to minimize saturated fat. I baked my new recipe, which turned-out well and satisfied my nieces and nephews who finished it off in a few minutes.

Ingredients:

0.25 c. Olive Oil
2 T. Wisconsin Butter (For Greasing Ovenware)
1 c. Wisconsin Milk
1 c. Sugar
2 Eggs
2 t. Vanilla Extract
0.5 t. Cinnamon
2 t. Baking Powder
2 c. Flour
6 MacIntosh Apples

Preparation:

Preheat oven to 350°F while stirring together olive oil, milk, sugar, eggs, vanilla, and cinnamon. Gradually add flour and baking powder until a flowing batter develops, similar to pancake batter.

Slice apples and place in two butter-coated Pyrex dishes, about seven-inch by four-inch, or one deep glass or ceramic baking dish. Go ahead and sneak a few slices of apple during the coring process. Mom always did. Pour buckle batter over the apples. Apple Buckle derives its na