Mother’s Day Cakes have become a tradition for this special holiday. Every year it seems Mother’s Day has become bigger and bigger as the commercial market builds on sentiment and love for mothers. But there is nothing more special than the time spent making one of these special Mother’s Day Cakes. It doesn’t have to be fancy or time consuming – just a special thought for a special person. Continue reading
This tall, elegant, Chocolate Coconut Cream Cake is perfect for a change-up Easter cake. I have always wondered why coconut is associated with Easter. My search yielded no help. But it is and this Chocolate Coconut Cream Cake is a surprise twist on my traditional Coconut Cream Cake. Changing the cake layer from white chiffon to chocolate chiffon completely changes the cake. Continue reading
President Woodrow Wilson certainly knew what he was doing in 1914 when he finally got congress to designate the second Sunday every May as Mother’s Day. A special day set aside to honor mothers certainly calls for desserts worthy of that honor.
I have selected six cakes that can be made in part or completely ahead. As I am not a proponent of naked cakes, each is easy to finish so you won’t be tied up fussing with frosting it.
A quick note about freezing the cake layers. Freeze them first, then wrap them completely in foil. This will keep from smooshing the sides or tops of the tender cakes.
I am posting this early to give you a chance to get one of these special Mother’s Days cakes underway to honor your mother, grandmother or yourself. Continue reading
This is the Coconut Cream Cake that was so very popular at the bakery. Fairly early in the life of the shop, I got a mailer from General Mills touting their flours. It was a beautiful color brochure with cakes and sweet breads. I tried the cakes and the one that just amazed me is the one we used with minor changes. This very almond flavored cake is the most moist white cake I have ever eaten. We used the white chiffon cake for our wedding cakes and it never ceased to get raves.
Because this is a very loose batter, it is important when folding in the whites to make sure you go to the bottom of the bowl each time. When making one cake this isn’t a big deal, when making a batch in a 60 quart bowl, it is very important so that all of the layers have all of the ingredients. If making this in a large batch, it is also important to scale out quickly as the batter can thin out if it sits too long. Continue reading