Red Velvet Cake

Makes 15 cupcakes or 1 9 inch round cake pan.



1.25 c cake flour
1/8 c cocoa powder
1/2 tsp salt
3/4 c sugar
3/4 c oil
1 egg
2 tsp red food coloring
1/2 tsp vanilla extract
1/2 c buttermilk
3/4 tsp baking soda
1 tsp white vinegar


1. Preheat oven to 350F.

2. Butter 9 inch round cake pan, line with parchment, butter parchment. Dust with flour.

3. Whisk flour, cocoa and salt.

4. Beat sugar and oil in kitchenaid.

5. Add eggs.

6. Add food coloring and vanilla.

7. Add flour mixture and buttermilk alternatingly.

8. Beat until just combined.

9. IN SEPARATE BOWL, mix baking soda and vinegar. Add to batter. Beat 10 seconds.

10. Pour batter into cake pan.

11. Bake 30 min.

12. Transfer cake to rack to cool completely. CAKE MUST BE TOTALLY COOL when you frost it or it will be a HUGE mess. HUGE. (Don’t ask me how I know..)

NOTE: Cupcakes are baked at 375F for 18-20 min.



8 oz cream cheese, room temperature (use Philly original cream cheese, NOT the low fat kind)
1 tsp vanilla extract
1 stick butter
1 pound / 16 oz / 2 c confectioner’s sugar


1. Beat cream cheese and vanilla until fluffy (2 min).

2. Add butter, beat.

3. Add sugar, beat. Done and done

4. If you fridge the frosting before frosting your cake, make sure you let it come to room temperature and beat on low speed FIRST.

VERDICT: This is one of my favorite cakes (the other is German Chocolate Cake). I love this cake and this recipe. You’ll definitely find yourself making this cake again and again. It’s soooo good ­čÖé

Mary Berry Three Cakes in One

Make one standard batter, flavor it three different ways to serve to company. Easy Peasy!

Stupid website doesn’t print out the whole recipe on one page, so I’m putting it here.

Great time-saving idea if you have family or friends to visit: an iced chocolate cake, a lemon drizzle cake and a dozen almond buns, all made from the same basic mix!

Serves: About 12

For the basic cake mix:
6 large eggs
350g (12 oz) self-raising flour
350g (12 oz) caster sugar
350g (12 oz) softened butter
3 level tsp baking powder

1. Preheat the oven to 180┬║C/Gas Mark 4.
2. Beat together all the ingredients until smooth in a large mixing bowl.
3. Divide the cake mix into two. Use one portion for the chocolate cake. Divide the remaining portion again into two. Use one portion each for the lemon drizzle loaf and one for the almond fruity buns.


40g (1┬Ż oz) cocoa powder
4 tbsp boiling water
Half the basic cake mix
A little icing sugar, to serve

For spreading and icing:
150ml (5fl oz) double cream
150g (5oz) plain chocolate, broken into pieces
4 tbsp apricot jam

Two 17cm (7 in) deep sandwich tins, greased and lined with non-stick baking paper.

1. Put the cocoa in a mixing bowl, and add the water a little at a time to make a stiff paste. Add to the cake mixture.
2. Turn int othe prepared tins, level the top and bake in the preheated oven for about 20-25 minutes, or until shrinking away from the sides of the tin and springy to the touch.
3. Leave to cool in the tin, then turn on to a wire rack to become completely cold before icing.
4. To make the icing, measure the cream and chocolate into a bowl and carefully melt over a pan of hot water over a low heat, or gently in the microwave for 1 minute (600w microwave). Stir until melted, then set aside to cool a little and to thicken up.
5. To ice the cake, spread the apricot jam on the top of each cake. Spread half of the ganache icing on the top of the jam on one of the cakes, then lay the other cake on top, sandwiching them together. Use the remaining ganache icing to ice the top of the cake in a swirl pattern. Dust with icing sugar to serve.


Finely grated zest of ┬Ż lemon
Half the remaining basic cake mix (a quarter of the original)

For the lemon crunchy icing:
50g (2 oz) granulated sugar
Juice of ┬Ż lemon

450g (1lb) loaf tin, greased and lined

1. Add the lemon zest to the basic cake mix, and turn into the prepared tin.
2. Bake in the preheated oven for about 35 minutes, or until golden brown, shrinking away from the sides of the tin and springy to the touch.
3. While the cake is still warm, make the topping. Mix together the sugar and lemon juice, and pour over the warm cake.
4. Leave to cool a little and loosen the sides of the cake, then lift the cake out of the tin.


50g (2 oz) sultanas
50g (2 oz) dried apricots, snipped into small pieces
25g (1 oz) ground almonds
The remaining quarter of the basic cake mix
A flew flaked almonds, for the topping

A 12-hole bun tin, lined with paper cases

1. Add the sultanas, apricots and ground almonds to the cake mix and stir until well mixed.
2. Turn into the prepared paper cases and sprinkle with the flaked almonds.
3. Bake in the preheated oven for about 20 minutes, or until golden brown and springy to the touch.

Top tip:The chocolate cake will keep for 3 days in the fridge, but the icing will lose its shine. The lemon loaf and buns will also keep for 3 days. All will freeze well for up to 2 months, but uniced.

Great British Bake Off Recipes

British Celebrity Chef: Mary Berry, Paul Hollywood

Birthday Cupcake Extravaganza



Start with Ghirardelli Triple Chocolate Brownie Mix:




Make batter according to recipe on box.

Put cupcake liners into cupcake pan.

Add handful of mini marshmallows and handful of semisweet chocolate chips.

Put batter on top of the marshmallows and chocolate chips in the cupcake cups.

Bake at 325 degrees for 20 minutes.

Do not overbake as you want a moist, delicious brownie, not a dry, icky one.

Let cupcake cool.

In four mixing bowls, mix 1/2 c confectioner’s sugar, 6 drops food coloring (I used red, blue, green and yellow), and enough water to make a thick solution. ┬áAbout 1/8c water.

Take big marshmallows, dip in food coloring and sugar mixture.  Place on brownie (as brownie cools, it will leave an indentation in the center; put the colored big marshmallow there).  Top with sprinkles at this point.

Place in oven (toaster oven is fine) at 200 degrees for two minutes to let the candy shell harden.

Take out of oven and let cool. ┬áTop with “HAPPY BIRTHDAY” candle.