All Cakes




 Party Cake

Flag Cake

Red Velvet Cheesecake Cake


KeyLime Pound Cake

21 thoughts on “All Cakes

  1. Can’t wait to try this. I was reading comments and read that you had surgery on your wrist (Dequervaqin Tendonitis). I have that too. Have never heard of anyone else having it. I hope you are doing well. I haven’t had surgery but will probably have to.


    • Dianna, I’ve had all kinds of problems since having this surgery. Right now I have to go every morning for infusions at the hospital. My wrist is so swollen and it’s got a huge knot and it’s had to be drained 3 times and it needs to be drained again. Make sure if you have the surgery, that you rest when they tell you to go home and rest…really rest. I had to go to physical therapy for 5 weeks before the surgery.


  2. I make key lime pie all the time. Everyone tells me it is right up there with Joe’s Stone Crab in Miami if you are familiar with them. I squeeze all my Key Limes. It came upon me one day that they were so little I could cut them in half and put them in a garlic press. I have one just for that. My recipe calls for 1/2 cup if key lime juice so I usually do the whole bag and freeze for next time. Quick and easy.


    • Caroyn, sounds like a good idea to me…using a garlic press. I usually use my regular lemon press and it works well with the key limes also. I’ve never used a garlic press (don’t have one), but my purchase one and give it a try! I also squeeze all my lemons, limes and key limes all at the same time and freeze the juice. I keep a few on hand for zesting. Thanks for the info.


  3. My daughter has Juevenile Diabetes, T1D, but loves Red Velvet cake. Do you happen to have a tried and true diabetes friendly cake recipe for Red Velvet or German Chocolate that I could bake for her 17th birthday in March?


    • Gracie, sorry it’s taken me so long to respond to your message. I have not made a diabetic Red Velvet or German Chocolate at this time. I do have several diabetic cookbooks and will look through them for you soon. YOur daughter and I have a birthday close together, mine is the 27th. Happy early birthday to your daughter!


    • Anonymous, I’m not sure which cake you were referring to….I’m thinking it’s the Key Lime pound cake. Glad you enjoyed it and hope it turns out great for you! 🙂


  4. I know your son Jason . I have a question I bake but lately I bake my cakes they get done completely done but the center. I have used 6 different ovens. I have tried different mixer. I appreciate the help thank you


    • Hi Carol, thanks for your message. The problem your having could be several issues really. It’s real important to pre-heat your oven before putting the cake in. Don’t place your cake in the oven until the pre-heat timer goes off. It could also be that your oven is too hot and your cakes are baking on the outside first because the temperature is high. You can buy temperature gauge that’s sold at Wal-Mart or kitchen supply stores. Hang the temperature gauge your oven and then set your oven to the correct temperature the cake calls for. Once the timer goes off, look at the temperature gauge in your oven to see if your oven temperature is off. Most likely that’s not the issue since you’ve tried 6 different ovens. Humidity can be a factor when your baking also. My next thought is for you to check your baking supplies to make sure they are not expired. If your recipe calls for baking soda, put a little vinegar in a small bowl, and then place a teaspoon baking soda in the bowl and it should fizzle right away! If your baking soda has no sizzle, then it’s old…don’t keep. When I bake cakes, I have all my ingredients room temperature. If you forget to set your eggs out, just soak then in hot water for 5 minutes. If you forget to set your butter out, microwave 5 seconds on 2 or 3 sides, any longer and you’ll have melted butter. The butter may at times get a little melted in the center, but it’s okay to use. Are you having this issues with all the cakes you bake, or a particular cake recipe? Also, don’t over mix your cake batter. Cream the ingredients, and then slowly add the dry ingredients, scraping down the sides of the bowl between each addition of flour. Once all ingredients are incorporated, mix, but don’t over mix. I line all my cake pans with parchment paper first, this way the cake never sticks. Make sure your using the correct size pan for your cake recipe. I can go on with a few tips for cake baking, but they would not address your main concern. I hope this helps some, if not, I’m not really sure what it could be. The altitude can be a factor also when baking cakes. If you live in Kentucky where Jason lives, I don’t think that would be an issue because I baked a cake there earlier this year and it turned out great. Let me know if you have any further questions. :}


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