Tag Archives: cake

Lemon Layer Cake with Fresh Strawberries

23 May

BeFunky_IMG_3495.jpgI’ve been super slow on posts again and the biggest reason for that is… I am so lazy! Yes I said it. Takes a lot of motivation to write everything down and most of the time I’m procrastinating just like how I did for my essays in college. Some things never change. Here I am with a new post though! So you better get excited. This one is also DELICIOUS and it was so much fun assembling everything. It takes time so be prepared, it ain’t easy coming up with a 6 layer cake I tell ya! It was worth all the trouble though.

Even though I normally try not to eat sugar, full fat dairy, and much gluten; for special occasions I put it all aside and enjoy a cheat treat. I tried using earth balance and almond milk but those were the only changes I could make. So be aware that this is not a clean recipe at all.

This lemon-strawberry layer cake was Andy’s birthday cake that was eaten for quite some time 🙂  Honestly, it tasted best the day of so I would recommend making it for a big party when a lot of people can enjoy it fresh.

Here is the recipe:

For the cake

2 + 1/3 cups cake flour

2 + 3/4 teaspoon baking powder

1/4 teaspoon salt

1 + 3/4 cups sugar

2 tablespoons grated lemon zest

3/4 cup unsalted butter, softened at room temperature (I used earth balance)

1 cup milk (I used almond milk)

5 large egg whites, at room temperature (equals to about 1/2 cup)

1/4 teaspoon cream of tartar

For the filling 

Egg-less Lemon Curd

2 teaspoons lemon zest

3/4 cup sugar

3/4 cup fresh lemon juice

8 tablespoons unsalted butter (earth balance)

2 tablespoons corn starch

1/2 cup evaporated milk

For the frosting:

1 cup unsalted butter, softened at room temperature (earth balance)

2 tablespoons lemon zest

5 cups confectioners sugar

3 tablespoon fresh lemon juice

* This recipe gives 2 pans of cake which then turns into 4 layers of cake. I baked a batch first and then baked half a batch in order to have 6 layers. You can totally bake only one batch and have a 4 layer cake.

The cake:

Heat the oven to 350 °F. Butter and flour two 8×2 inch round cake pans. Sift the cake flour, baking powder, and salt together into a medium bowl. Pulse 1/4 cup of the sugar with the lemon zest in a food processor until well combined.

BeFunky_IMG_3488.jpgIn a large bowl, beat the butter and lemon sugar on medium speed until light and fluffy. Add the remaining sugar and beat until smooth. Beat in a quarter of the milk just until blended. On low speed, add the flour mixture alternately with the milk in three batches, scraping the bowl with a rubber spatula; beat just until blended.

In another bowl beat the egg whites on medium speed just until foamy. Add the cream of tartar, increase the speed to medium high, and beat just until the whites form stiff peaks when the beaters are lifted. Add a quarter of the whites to the batter and gently fold them in with a rubber spatula; continue to gently fold in the whites, a quarter at a time, being careful not to deflate the mixture.

Divide the batter evenly between the two prepared pans. Bake for 40 minutes or until a pick inserted in the center comes out clean. Let it cool in the pans for 10 minutes. Take them out of the pans and let cool completely.

With the palm of one hand pressed on top of a cake layer, cut each in half horizontally, using a long serrated knife.

The curd:

Place the lemon zest on a cutting board with 2 tablespoons of the sugar on top of it. Cut the zest and sugar together with a knife; chopping and rubbing the mixture with the flat side of the knife.

In a small saucepan, combine the zest and sugar paste, remaining sugar, lemon juice, butter, and corn starch. Bring to a boil over medium heat, whisking continuously. After 4-5 minutes, reduce the heat to medium low and simmer for 2-3 minutes making sure the corn starch is dissolved. Pour the mixture into a heat proof bowl, whisk in the evaporated milk and let it cool at room temperature. Cover and refrigerate for at least 2 hours but preferably overnight.


Assemble your cake!!! This is when you bring out the fresh strawberries! Put a layer of cake on a serving plate, with an offset spatula spread some of the lemon curd, and add slices of fresh strawberries on top.


Lay another cake layer on top and repeat until you use all the cake layers.


Crumb coat your cake. Spread a thin layer of the frosting on the cake, filling in any gaps as you go. Chill until the frosting is firm. Then spread the remaining frosting decoratively over the top and the sides of the cake. Garnish it with lemon zest.



I will also put the recipe up for the sangria on another post. It was a blend of fresh fruit and molasses with merlot and orange juice.

I wish I took a prettier picture of the cake when it was cut but this is the only one I have.


Baked Pumpkin Pie Spice Donuts

21 Mar

BeFunky_IMG_2567.jpgSo this is one of those recipes I found online, tried, and realized its a masterpiece I should be making every week. Regular donuts are packed with sugar and they’re fried; literally everything that’s bad for you. Baked donuts are more like little cakes, they’re not packed with sugar and they are not that bad for you. I follow the recipe on this link: http://tastykitchen.com/recipes/breads/baked-spice-doughnuts/  and let me tell you they come out incredible every time. If you’ve never seen a donut pan, this is what it looks like:BeFunky_IMG_2843.jpg


Definitely get one, it’s so much easier to make donuts with it. I’m considering getting a mini donut pan. Yes, yes they also have mini donut pans which are super cute. Make sure you grease them before pouring the batter and you’re golden. I am copy pasting the recipe on the link above just in case you’re lazy and don’t feel like going to another website to look at the recipe. Just know that all the credit goes to whoever posted this recipe on Tasty Kitchen 🙂



  • 1 cup All-purpose Flour
  • 1 teaspoon Baking Powder
  • ¼ teaspoons Baking Soda
  • ½ teaspoons Salt
  • ⅓ cups Granulated Sugar
  • 1-½ teaspoon Pumpkin Pie Spice
  • 2 Tablespoons Cold Unsalted Butter, Sliced
  • 1 whole Egg, Gently Beaten
  • ¼ cups Plain Yogurt
  • ¼ cups Scalded Milk
  • Powdered Sugar (for Sprinkling)

Quick note: Instead of just powdered sugar I used powdered sugar mixed with pumpkin pie spice. It gives it a great kick!


Preheat the oven to 350F.

In a large bowl, mix together the dry ingredients (flour, baking powder, baking soda, salt, sugar and pumpkin pie spice). Now, cut in the cold butter, working with your hands to incorporate everything until the mixture feels like sand.

Pour in the egg, yogurt and milk and stir to combine. Be careful not to over-mix!

Pipe into a doughnut pan and bake for fifteen minutes, or until springy.

Once out of the oven, sift powdered sugar over the tops and enjoy.




Cake Balls

28 Feb

BeFunky_IMG_2390I know I know I know it’s been 2 months and I haven’t posted anything. My parents’ friends are already disappointed in me. I know you’ve been waiting patiently for a new recipe every week and it didn’t come, who knows maybe you killed yourself because of it already. I’m sorry if I made you commit suicide. I know it’s hard to live without my recipes. But lets not talk about my laziness anymore and let’s talk about cake balls!

I love cake. It’s the best thing in the world but guess what? Everyone on pinterest has a point, there is one thing that’s better than cake; Cake Balls! Ok I don’t think I can write cake balls! without an exclamation point after it. Making them takes a little longer than just cake. By a little I mean about a day longer. Well maybe not that much, it’s all up to you. The reason it takes long is because you need some time to let the cake balls get firm in the fridge or the freezer before you coat them with chocolate. So it depends on how fast you can make balls and how long you want to let them get firm. If you’re like and you eat a ball or two (or ten) while making them it might take you even longer.

I didn’t bake the cake from scratch. It was a mix I got a while ago. A ‘date bread’ mix. You can also use any cake or bread mix you got. I followed the instructions on the box but also added candied orange peels (cut in really small cubes) and red food coloring cause I wanted them to look pink when you bite into them through the chocolate. BeFunky_IMG_2379

Once the cake was baked I let it cool before crumbling the whole thing. Then I mixed the crumbs with half a container of cream cheese frosting. I hope Callie decides not to read this one; she hates cream cheese frosting although she looked pretty happy with them when she was eating. Probably because I didn’t tell her what was exactly in it! Some recipes use the whole container but you really don’t need to; all you need is to turn the crumbs into a dough that will be just sticky enough to form balls.BeFunky_IMG_2382

You put all the balls in the fridge overnight if you have the time, if not freezer is a great option. Just make sure they will keep their shape when dipped into a hot melted chocolate. Which brings me to the next step; melting the chocolate. I used 72% dark chocolate, it complemented the very sweet cake perfectly so I recommend using the darkest chocolate you have! I melted the chocolate in a medal bowl over boiling water on the stove. BeFunky_IMG_2383

Take the cake balls out of the fridge three at a time and cover them with the melted chocolate. Use a fork to gently take the balls out (without pricking them!) and then get rid of the excess chocolate by dabbing the fork to one side of the bowl. Put them in the fridge again so it will get harden. You can decorate them however you want. I made some colorful granulated sugar by just adding a teeny bit of food color. You can use sprinkles, coconut flakes, nuts, anything you want!BeFunky_IMG_2390

Chocolate Orange Layer Cake Recipe

24 Sep

I decided to type the recipe as well. Of course you can click on the link but I will put it here just in case. All the credit goes to Abbey Cat Chat, awesome recipe! It’s not too hard at all and I was way too excited to finally use my vintage mixer, and by vintage I mean I bought it from Good Will for $7.99 about two months ago. I never got the chance to use it till this weekend and I loved it.


For the Cake:
1 cup boiling water
2/3 cup unsweetened cocoa
⅓ cup bittersweet chocolate, finely chopped
cooking spray
3 tsp flour
1¾ cup sugar
6 tbsp butter, softened
2½ tsp vanilla extract
3 large egg whites
½ cup sour cream
1 cup cake flour
1½ tsp baking powder
1 tsp baking soda
½ tsp salt
For Filling: 
⅓ cup orange juice
3 tbsp sugar
2 tsp cornstarch
3 tsp unsweetened cocoa
1 tsp flour
dash of salt
1/8 cup bittersweet chocolate, finely chopped
1 cup frozen whipped topping (like Cool-Whip), thawed
For Glaze: (I multiplied everything with 2, and it was the perfect amount for the size of the cake)
2 tbsp evaporated low-fat milk
2 tbsp butter
½ cup bittersweet chocolate, finely chopped
powdered sugar (for top)
  1. Preheat oven to 350 degrees. Coat 2 9-inch cake pans with cooking spray and line bottoms with wax paper.  Coat paper with cooking spray and dust each pan with flour. 
  2. For Cake: Combine boiling water and cocoa in a bowl, stir until smooth. Add  ⅓ cup bittersweet chocolate and stir until smooth. Set aside. In separate bowl combine flour, baking powder, baking soda and salt, set aside. 
  3. Beat sugar, butter and vanilla in bowl of electric mixer on medium high for 2 minutes.  Add egg whites, one at a time and beat well after each addition, then add sour cream and beat for 2 additional minutes. Add flour mixture to cocoa mixture alternately to sugar, beginning and ending with flour mixture. Beat until just combined. 
  4. Divide batter between two pans and bake for 30 minutes, or until wooden pick comes out clean.  Cool in pans 10 minutes then invert onto racks and cool completely. Discard wax paper. 
  5. For Filling: combine all ingredients but whipped topping in small saucepan over low heat and bring to a boil for one minute, stirring frequently.  Pour into a bowl and chill until cold, usually about an hour. Fold in whipped topping.  Spread filling over top of 1 cake layer, leaving small, half-inch border.  Top with remaining layer and press down gently until filling reaches edges of cake.
  6. For Glaze: combine milk, butter and chocolate in microwave safe bowl and microwave 1 minute or until smooth. Spread evenly over top of cake and allow to drip over the edges.  Allow to dry and sprinkle top with powdered sugar, if desired. Enjoy!