I have to say cheesecake is one of my favorite desserts, AND it’s a dessert that’s made in a variety of ways. I love it with strawberries on top, blueberries and also drizzled with chocolate…so, when I saw this recipe in a recent magazine I purchased called, “Simply Sweet Cake Pops, Cupcakes and More” I had to … Continue reading
Here is another version of strawberry cake, this recipe is a scratch cake by Martha Stewart. This is a versatile vanilla cake that can be turned in to lemon cake, chocolate cake. I use this vanilla cake for the strawberry cake, and the icing is what I use for my blueberry cake. If you don’t want … Continue reading
I’m always looking for a new recipe to use up any ripe bananas to keep from throwing them away. I love bananas, but sometimes I buy too many of them! I hate throwing bananas away; so if there’s something I can bake with them…I’m there! lol This banana cake recipe has simple ingredients that you already have in your pantry, no rushing out to … Continue reading
Okay, so here goes, another cake made from a cake mix! If I made this cake from scratch, no one would ever know it’s a scratch recipe, or made from a cake mix! This cake is one of my favorites, and I’m not just saying that, it’s true! If you make this cake, you will see, it’s an incredible … Continue reading
I’ve posted this cake before, but I wanted to repost and show how it looks with a basket weave design. This was my first attempt at decorating with a basket-weave design! I love how the basket-weave looks on a cake, but was always afraid to attempt it. I do like how it turned out, … Continue reading
Ingredients: ½ cup shortening 1 and ½ cups sugar 2 eggs 2 ounces red food coloring 2 Tablespoons cocoa powder 2 and ¼ cups flour 1 teaspoon vanilla 2 Tablespoons vinegar 1 teaspoon soda 1 scant teaspoon salt 1 cup buttermilk ~~~ Directions: Cream shortening, sugars together, then add eggs one at a time … Continue reading
Every year at Christmas I always add a new cookie, and then take away one that’s not as popular as some I make. This year I’ve added the Raspberry Pochette. This is a cookie that’s like a mini pie, just enough to fill your mouth with a soft pastry filled with raspberry jam and sprinkled … Continue reading
Icing: 1 large container Cool Whip (thawed) 1- 8 ounce package cream cheese (softened) 1/2 cup sifted powdered sugar 1/2 cup granulated sugar Mix all icing ingredients together and spread between each layer of cooled cake.
Rosetta Bakes! 