For years, Jenni Hakensen labored to make desserts from scratch for her kids’ birthdays. But her son, Luke, a picky eater, was never interested. So three years ago, when Luke turned eight, Jenni got the brilliant notion to take his beloved ice cream sandwiches and make them into a cake. She let the cookie wafers stand in for the classic cake layers, and because the sandwich filling is flat, there was no softening and spreading of ice cream. A sprinkling of his favorite candy bar was the finishing touch. The creation was an instant hit: Luke has requested it for every birthday since. A sweet story indeed.


    1. 1cup heavy cream
    2. 2tablespoons confectioners’ sugar
    3. 6ice cream sandwiches (3.5 ounces each)
    4. ½cup chocolate chips, chopped


  1. Line an 8½-by-4½-inch loaf pan with a piece of wax paper or parchment, allowing the paper to hang over both long sides.
  2. In a large bowl, beat the cream and sugar until stiff peaks form.
  3. In the bottom of the pan, arrange 3 of the sandwiches in a single layer, cutting them to fit as necessary. Spread with half the whipped cream. Repeat with the remaining sandwiches and whipped cream.
  4. Sprinkle the top of the cake with the chopped chocolate chips. Cover with plastic wrap and freeze until firm, at least 1 hour and up to 1 week.
  5. Holding both sides of the paper overhang, lift the cake out of the pan and transfer to a platter. Discard the paper and serve.


  • 2 c. all-purpose flour
  • ½ c. granulated sugar
  • 2 tsp. each baking powder and ground cinnamon
  • 1 tsp. baking soda
  • 1 c. oil
  • 4 large eggs, at room temperature
  • 2 c. shredded carrots
  • 1 can crushed pineapple
  • ¾ c. pecans or walnuts
  • ¾ c. sweetened flaked coconut
  • frosting
  • 1 brick (8 oz) cream cheese
  • 1 stick butter
  • ½ tsp. freshly grated orange peel
  • 1½ c. confectioners’ sugar
  • Green, red and yellow liquid food color
  • 1 c. pecans or walnuts


  1. Heat oven to 350°F. Coat two 8- or 9-in. round cake pans with nonstick spray.
  2. Cake:Put first 5 ingredients in a large bowl; stir to blend. Make a well in center; add oil and eggs. Stir with rubber spatula, scraping down sides of bowl occasionally, until well blended. Stir in remaining ingredients. Divide between pans; spread evenly.
  3. Bake 35 to 40 minutes until a wooden pick inserted in centers comes out clean. Cool in pans on a wire rack 10 minutes. Run a knife around cakes, then invert on rack to cool.
  4. Meanwhile make Frosting: Beat first 3 ingredients in a large bowl with mixer on medium speed until blended. Reduce speed to low; beat in sugar. Remove 1⁄4 cup to a cup. Spoon 2 tsp removed frosting into another cup; tint green and scrape into a small ziptop bag. Using red and yellow food color, tint remaining frosting in cup orange. Scrape into another ziptop bag. Seal bags; refrigerate until needed.
  5. To frost: Place 1 cake layer, top side up, on serving plate. Spread top with 1⁄2 cup frosting. Top with second layer, bottom side up. Spread remaining frosting over top and sides. Pat sides with chopped nuts.
  6. To decorate:Lightly score the frosting into 12 wedges to use as a guide when piping the carrots. Briefly warm bags of frosting between hands. Use orange frosting to pipe 12 carrots on cake. Snip a tiny upside-down V in bottom corner of bag with green frosting; pipe carrot tops.

Oh My God! This has to be absolutely the best homemade fondant I have ever tasted. It takes on flavor very well, as well as color. The taste is amazing, hardens up well, and is not chewing like the store bought kind. And don’t get me started on saying that this fondant has no “chemical taste” like the sore bought kind. But don’t take my word for it. Try it out and share your experiences with this fondant. “I have never really liked the taste of store bought fondant. To me, it has a chemical after taste to it. And let me tell you, I am not the only one. If I could count the times I had clients say they wanted a cake, but not made with fondant, I would definitely has a piggy bank full of cash. Another reason I dislike the store bought fondant, is that it doesn’t set well in high temperature and humid areas. And adding tylose or CMC only made the fondant harder to work with in a shorter amount of time. I knew I had to come up with a recipe that not only tasted extremely good, but also could with stand high heat and humid air. My search for the perfect fondant was not an easy one. I went through a lot of trial and errors before I found the perfect combination. I have been able to turn those who preferred our buttercream over fondant, into devoted fondant cake clients. Go ahead and give it a try. This fondant is guaranteed to make any fondant disliking person to love it.”

The original post can be found here: BakingSavvy’s Homemade Fondant (From Scratch)


2 tbsp gelatin (preferably Knox)
1/4 cup warm water
2 tbsp lemon juice
1/2 cup glucose
2 tbsp flavoring (of your choice)
5 tsp glycerin
2 lbs powdered sugar (And more sugar, depending on climate)


Sift the powdered sugar into a bowl. Be sure to reserve 1 cup pf powdered sugar for later. Mix the gelatin with the warm water and mix well. Add the lemon juice, mix, and let sit for 5 minutes for the gelatin to bloom. Heat the glucose for 30 seconds in a microwavable bowl/glass. Add the flavoring and glycerin to the glucose, and mix well. Once the gelatin has bloomed, heat it in the microwave for 15 seconds. (Do Not Over Heat) dd the gelatin to the glucose and mix well. Take the powdered sugar and make a well in the center. Spread the sugar to the sides and create a hole in the middle, but not exposing the bottom of the bowl. Add the glucose/gelatin mixture to the powdered sugar and begin to mix in a folding motion. Continue to mix until almost all of the powdered sugar has been absorbed. On a clean surface, sift the reserved cup of sugar and pour the fondant paste over the surface. Begin to knead as if you were kneading bread dough. Folding the paste from bottom to top. Add more powdered sugar if needed. (Especially if it becomes to sticky) You may use a bench scraper to incorporate the fondant together. Once the fondant is pliable, begin to pull and fold together as if you were pulling taffy. Add a little bit of vegetable shortening to moisten the fondant. Collect the fondant into a ball and place inside a plastic bag. Get as much air out as possible from the inside of the bag to avoid having the fondant dry out.


A favorite classic dessert, banana pudding combines vanilla pudding with bananas and vanilla wafers for a sweet treat. These cupcakes bring all the nostalgic flavor in a sophisticated dessert.


1 box yellow cake mix (I used Betty Crocker) plus all the ingredients listed to make the cake on the back of the box
3 Large Ripe Bananas mashed up
1/4 cup light brown sugar packed
1 to 1 1/4 tsp banana extract flavoring
1 package banana cream pudding mix, instant
Filling :
1 package french vanilla pudding mix, instant
2 cups cold milk
1 banana
Vanilla Wafers
1/2 cup butter
1/2 cup shortening
1 tsp vanilla
4 cups powder sugar

Mix all cake ingredients and bake cupcakes according to directions on cake mix box
Bake and cool 24-26 cupcakes in liners
Once cool, cut out center of cupcake for filling
Mix pudding according to box instructions and place in piping bag.
Place a slice or 2 of banana in each cupcake center hole.
Fill rest of hole with pudding (I stick the slice of banana in sideways and fill both sides and top of hole with filling).
Cover top of cupcake with vanilla wafer, basically stick wafer on top of cupcake covering filling hole. It will stick to pudding and stay in place.

Make Buttercream. Place in piping bag and pipe swirl on cupcakes. Garnish with a vanilla wafer or slice of banana.

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This doctored mix cake combines classic flavors of chocolate, strawberries and whipped cream. Extra indulgent, with layers of ganache, this cake is perfect for any chocolate lover.

1 Duncan Hines® Chocolate Swiss Cake Mix
4 large eggs
250 grs Hershey’s semi sweet chocolate chips
4 tablespoons butter
1/2 cup vegetable oil
1 cup water
1 1/4 cup Richs® Whipped Cream
2 cups strawberries


For the cake:
Make the cake according to the instructions on the box, just adding 1 extra egg and 50 grs of Hershey’s semi sweet chocolate chips melted in the microwave with 2 tablespoons of butter.
Bake in two 25cm diameter pans according to instructions. Cool in a rack.

For the Ganache:
Place 200 grams chocolate chips in a bowl, set aside.
In a sauce pan boil 3/4 of Richs® Whipped Cream and 2 tablespoons of butter, pour into the chocolate chips, whisk until smooth.
Pour over the cakes.

For the filling:
In a small bowl beat whipping cream until stiff peaks form.
Fill the cake and layer some strawberries
Put the other cake on top and finish with more whipped cream and strawberries.
Easy and delicious!!!


Raspberry Cream Pie Macarons
Yields: 2 dozen macarons

For the macarons:

1 cup powdered sugar + 2 tbsp.
1/2 cup almond powder or meal + 1 tbsp.
2 large egg whites, room temperature
5 tbsp. granulated sugar
red food coloring, about 5 drops

For the custard:
1 small box of instant vanilla pudding
1 cup whole milk
3/4 cup heavy cream
1 tsp. vanilla extract
1 clam shell of raspberries, washed, dried, and sliced

Preheat the oven to 350 F. Line two baking sheets with parchment paper. Have a pastry bag with a plain tip (about 1/2 inch) ready. In a blender or food processor, grind together the powdered sugar and almond powder/ meal to make sure there are no lumps. Add the red food coloring into the granulated sugar and mix until combined. In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the dyed sugar until very stiff and firm, about 2 minutes. Carefully fold in the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is smooth and there are no streaks of egg whites, stop folding and scrape the batter into the pastry bag (the batter should resemble thick magma/ lava). Pipe the batter on the prepared baking sheet in 1 inch circles (about 1 tbsp. each), evenly spaced 1 inch apart. Tap the baking sheet a few times on the counter to flatten the macarons. Let them sit in the open air for about 30 minutes then bake for 10 – 12 minutes. Let cool completely before removing them.

To make the custard, whip everything together until it is well combined and begins to thicken, about 3 – 5 minutes. Place in the refrigerator to cool and thicken some more until ready for use. To assemble, organize the macarons into similar sized pairs. Use a piping bag or a spoon to put some custard on one side of the macaron pair. Top it with some halved raspberries and smoosh (if that’s a technical term) lightly with the other pair.