Lemon Poppyseed Cake

This cake is not only yummy, it makes a wonderful presentation. It's great for spring and summer (or a winter day when you WISH it was spring or summer!).

Let's get started.


I box yellow cake, 1 small box lemon instant jello pudding (the moist key!), 1/2c. oil, 2T. lemon juice, 4 eggs, 1 cup water, 2-3Tbsp. poppy seeds.


Add the cake mix and jello mix to a mixing bowl.


Add 1 cup of water.


Add 1/2. vegetable oil.




Add 4 eggs.




Add poppyseeds.  Look they almost match the counter!  I get my poppyseeds at a bulk store!


Dump them in the mixing bowl.


Add 2Tbsp. lemon juice (the stuff outta the bottle!).


Finally mix, about 3 minutes.  This is a big heavy cake.  Make sure it's mixed well.  I use the whisk attachment.


This is important with this, and any bundt.  Don't cheap out, I especially love this Pam with flour.


And coat that baby good!  Real good.  When you flip this cake, you want it to fall out flawlessly.


Put in your batter and bake for approximately 50 minutes at 350 degrees.


Check the cake with a toothpick.  Remove from the oven and allow to cool, in the pan, for 10 minutes.  I usually cool on an elevated rack so the bottom has a chance to cool.


After 10 minutes, I place the plate on top of the bundt, and invert.  The cake slides out.  Perfect.  Bingo-bango.  Time for glaze.


1 cup powdered sugar (either get the good stuff or sift it; you don't want clumps), 3Tbsp. lemon juice.  Mix.


Let this sit to thicken.  On some days; depending on the humidity, you may need to add a bit more of powder sugar or a bit more lemon juice.  If you pour it directly on the cake and it runs off; you had it too runny.  I like it pretty thick and allow it to crawl down the cake.

Keep this in the refrigerator.
Happy baking (and sharing this cake!),
SHERRI

A Cake Journey

Hiya. Wow, it's been a long time! I have been baking and cooking, but I wanted to share with you the largest consumption of my time: cakes.

I have several large events coming up and I needed to brush up on my cake decorating skills. I have some tips and tricks I want to show you soon (and a tour of the new kitchen!), but first let's look at what I've been doing.

My first attempt with piping gel for the rainbow outline. Filling in large areas are super easy (but it gives me hand cramps!).

There were several techniques here - I'll share some more soon. We made faces (babies, bears, bunnies), but I had made blue icing that day. They looked funny so I didn't share those photos!

Mastering the Wilton rose. This was my first attempt.

Here's a closeup. Need to practice more!

I took my own advice. Flowers, flowers, everywhere.
I also practiced drop flowers because I think they may become a focal point on a certain set of wedding cupcakes. Practice, practice.

I didn't want the roses and drop flowers to go to waste, so I made a cake (yes, my coworkers are LOVING this!)

I've also heard more of you want to know: what's for dinner? We'll still focus on sweets, but I'll start sprinkling in some dinner recipes and crowd pleasers! Keep the suggestions coming!

Have a good day,
SHERRI

Rolled Oats Cake

Can I tell you this is my most favorite cake? It really is. Make this cake. Make it today. And if you don't like it, call me, I'll come over and eat it ALL. This cake is wonderful and fall-y and spicy, and oh, I want a piece right now! It's better the second day because the frosting starts sinking into the cake, instead of sitting on top but rarely can I wait that long to dig in.

Here are all the goods you'll need for the cake. The frosting ingredients are below. I'll note here that I rarely, rarely ever add salt to anything I'm making. My butter has salt in it already. So if you're using the unsalted butter, add 1/2 tsp. salt.

Boil 1-1/4 cup water to boil on the stove and add the oats.

I know, this is a bit strange, but trust me! Give it a little mixy-mix and let this COOL. This is important.

Cream together vanilla (barely seen in the photo), sugar, brown sugar, and butter. The butter isn't melted, but rather room temperature so it's nice and soft.


Add the eggs. One at a time, beating well in between. Anytime you add eggs, add them ONE AT A TIME. If you need, I can be an engineer and explain to you why this makes a difference. Notice I've already cracked them in a separate bowl before adding them. You'll notice I always do this. Just incase a bit of eggshell gets with the eggs, I have time to get the shell out before its too late.

Add the COOLED oats to this your bowl.

Here is the cinnamon and baking soda. Add this and beat well.

Lookin' good!

Slowly add the flour.

Pour into a well greased 9" x 13" pan glass baking dish. Something preferrably that has a lid. Bake and wait.

FROSTING: Here's all the goodies. This all happens over a a medium flame in a saucepan.

Melt the butter.

Add 1/2 cup of evaporated milk.

It'll look like this.

Do you have one of these? You need one! Quick, add it to your Christmas list. It's from Pampered Chef and it's the greatest nut chopper I've found. A couple of pushes and the nuts look like....

This. Perfect.

Add your nuts. Add the coconut (do you know I don't even like coconut, but I love this frosting!)

Maybe I love it because of the brown sugar. Don't forget to add the brown sugar.

Yummm. You only have to get it all mixed up. This doesn't have to cook - just get all the flavors quickly fused together.

Pour it over the warm cake. Be gentle.

Place the frosted cake under the broiled until brown. About 3-5 minutes. That's all it takes. Then will yourself the patience for it to cool or you will burn the roof of your mouth and that's no fun.

Enjoy!