(Closed) for all the baker bees out there… I need recipes!

posted 8 years ago in Food
Post # 4
166 posts
Blushing bee
  • Wedding: July 2010

I have recipes to share but I do not have them with me–I’ll post them tomorrow!

Post # 6
7975 posts
Bumble Beekeeper

This is my ‘secret family recipe’ that always wows for chocolate cake. I love doing it in 9 inch round layers alternated with mint chip ice cream layers and mint buttercream frosting. ๐Ÿ™‚

I don’t care for chocolate cake, but I really like this. It’s one of the most moist cakes I’ve ever tasted.

Post # 8
523 posts
Busy bee
  • Wedding: May 2010

I have a mango sponge cake with citrus buttercream recipe that always wows people. Also have a lemon cake with a glaze and apple spiced cake with maple buttercream (walnuts in it)

Oh and Red Velevet (NOT a chocolate red velvet cake!)

If any of those seem yummy, I can send you the recipes


Post # 10
7975 posts
Bumble Beekeeper

@TP – can you post your red velvet recipe? I’m on a constant search for a good red velvet recipe!

@magenta – yes, I eat, sleep and breathe AllRecipes. ๐Ÿ™‚

Post # 11
5263 posts
Bee Keeper
  • Wedding: June 2012

Ooh, me, me! 

Is she making a tiered cake, or multiple cakes? I have wonderful recipes for all of the above. ๐Ÿ™‚ 

Post # 12
523 posts
Busy bee
  • Wedding: May 2010

Red Velvet Cake

I use lard but you can use shortening or butter if you want.


  • 2-1/4 cups all-purpose flour, sifted
  • 1 teaspoon salt
  • 2 tablespoons cocoa powder
  • 2 1-ounce bottles of red food coloring (equivalent measure is 1/4 cup or 4 tablespoons)
  • 1/2 cup Lard or shortening
  • 1-1/2 cups sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 teaspoon baking soda


Preheat oven to 350°F. Grease and flour two 9-inch cake pans.

Combine the sifted flour and salt, and set aside.

Put the cocoa in a small glass bowl, and add the food coloring gradually, stirring until mixture is smooth. Set aside.

Cream together the shortening and sugar, beating for 4 or 5 minutes at medium speed in your electric mixer until fluffy. (This is very important for a good cake, so DO NOT shorten the time creaming.) Add the eggs, one at a time, beating for at least 30 seconds after each addition.

At low speed of your mixer, add the flour mixture to the sugar mixture alternately with the buttermilk and vanilla, scraping down the sides of the bowl as necessary. Add the cocoa/food coloring mixture, mixing until color of batter is uniform. Do not overbeat; overbeaten cake batter will result in a tough cake. Turn off your mixer.

In a small bowl, mix the vinegar with the baking soda. It will foam up. Stir it briefly to mix, and then add it to the cake batter, folding it in to incorporate well, but do not beat.

Pour the batter into the prepared cake pans, and bake in a 350°F oven for 25 to 30 minutes, or until a cake tester comes out clean. Allow layers to cool on a rack for 10 minutes before turning out. Let cake cool completely before frosting.



I never use any other frosting except for this one, I never liked the butter frostings or the cream cheese frostings, they are too sweet for this cake.



  • 1-1/2 cup sugar
  • 1/2 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1/2 cup water
  • 4 egg whites (at room temperature)

Combine sugar, cream of tartar, salt and water in heavy saucepan. Cook over medium heat, stirring constantly, until mixture is clear. Cook until mixture reaches 240°F on a candy thermometer (soft ball stage).

Beat egg whites until soft peaks form. Let mixer continue to run and slowly pour the sugar mixture in a thin stream down the side of the mixer bowl (don’t let the sugar mixture come into contact with the beaters). Continue beating until stiff peaks form and frosting thickens to desired consistency.


Post # 13
343 posts
Helper bee

I made an Oreo and Cream cake for my sister’s wedding, it was terrific.  The recipe is on the Family Circle web site.

Post # 14
3526 posts
Sugar bee
  • Wedding: August 2010

Black & White Angel Food Cake w/Chocolate Glaze

I made this a couple weeks ago for a friends birthday and it was a huge hit. Fiance who does not eat sweets at all actually had a slice again the second night. Laughing

It’s very light, moist and not that sweet at all. And with the chocolate glaze it’s fantastic!

Post # 15
5263 posts
Bee Keeper
  • Wedding: June 2012

If you still need recipes let me know. I have a few specifically for tiered cakes, and some not… all amazing. ๐Ÿ™‚ 

Post # 16
10851 posts
Sugar Beekeeper
  • Wedding: September 2010

Ooh I have a really delicious coconut tres leche cake that is to die for! It’s always a hit with company. I think I could demolish the whole pan myself… I’m also an Allrecipes.com type of girl. Just about everything I make comes off of there.

Oh and I also made a salted caramel chocolate cake last week that was pretty good. My icing didn’t turn out perfectly and I was a bit mad about that since I’ve been making icing since I was about 6 so I shouldn’t be messing up icing at this point, but whatever. Oh and if you make this, the directions say to heat the caramel to 350* on a candy thermometer which is WAY too hot and you’ll end up with a pot of burned black goo, trust me. You want the caramel to be… well… caramel colour. About 300-325* should suffice.

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