This a 4 layered honey cake with smooth mascarpone cream frosting. You can add nuts for some crunch and drizzle caramel sauce for a twisted unique flavor. It’s really delicious and impressive!

Recipe was adapted from grabandgorecipes.com

Ingredients:

6 eggs

1 1/4 cup sugar

3 Tbsp. honey

2 1/2 cups all-purpose flour

2 tsp. baking soda + 1 tablespoon vinegar

1 tsp. vanilla extract

Frosting:

2 sticks butter room temperature

16 ozs. mascarpone cheese

4 ozs. cream cheese room temp.

1 1/2 can condensed milk

soaking:

1/2 cup boiling water cooled

1/4 cup heavy whipping cream or half/half

2 tablespoons condensed milk

( mix all ingredients together)

Optional :

toasted walnuts,peanuts,or almonds.

prunes

caramel

toffee bites

cheerios or trader joes O’s

Directions:

Preheat the oven to 325 degrees F.

On high speed beat the eggs until pale and fluffy.

Slowly add sugar and beat for another 3-4 minutes. Lower speed to medium-low, add honey.

Mix baking soda with vinegar and add to eggs mixture.

Gradually add in flour. Go slowly so the batter stays fluffy.

Line the bottom with parchment paper and spray two springform baking pans (9” round) with cooking spray.

Pour the batter evenly into the baking dishes and bake for about 30-35 minutes.

Check if the cake is ready with a toothpick, if nothing sticks to it, it is done.

Frosting:

Beat together butter with cream cheese.

With mixer still running, slowly and gradually pour in condensed milk.

Add mascarpone cream and beat on high until well incorporated but not more than 1 minute.

Assembling:

Slice two cakes in half.

pour,spray, or drizzle soaking mixture on first layer.

Spread some frosting. You can sprinkle with nuts,toffee bites, or add prunes to each layer (optional).

Repeat the steps with each layer.

Spread the rest of the frosting all over the cake.

Decorate the sides and top as desired.

I used trader Joes O’s (crushed in a blender) on the sides of the cake and drizzled caramel on top.

[amd-zlrecipe-recipe:150]

The idea of making this lemon layer cake came from my sisters bridal shower back in September ’13.It was when I had to make a cake that had lemon or honey in it.Well… I ended up making both a lemon cake and honey cake. Basically that was our theme because our sister Sweet-lana loves her tea with lemon and honey as much as one loves their coffee.She’ll have it in her to-go cup everywhere she goes.

For the cake as pictured above I made total of four layers and made more cream by half. Added blueberries inside.

For bridal shower I sliced the layers in half,but it was hard to keep the cake from falling apart. The cake layers are very delicate.

And I used pureed raspberries with sugar(strained) instead of whole raspberries.

Ingredients:

( Cake batter adapted from America’s Test Kitchen)

2 1/4 cups flour*

1/4 cup cornstarch*

1 cup whole milk,at room temperature

6 large egg whites,at room temperature.

2 teaspoons vanilla extract

1 3/4 cups granulated sugar

4 teaspoons baking powder

1 teaspoon salt

12 tablespoons unsalted butter at room temperature.

lemon zest of 2 lemons

* you can substitute these two ingredients of cake flour

Cream for 1 (2 layer ) cake:

1 1/2 cups heavy whipping cream

8 oz. cream cheese

1 1/4 cup powdered sugar

1 tablespoon squeezed lemon juice

1-2 tablespoons limoncello liqueur

zest from one lemon

Syrup:

1/2 cup hot water

3 tablespoons sugar

3 tablespoons limoncello

2 tablespoons lemon juice.

-Combine all ingredients and let cool.

Fresh blueberries,raspberries or strawberries.

Whole or pureed with some sugar.

Direction for cake-

Preheat oven to 350 degrees

Sift flour with cornstarch 3 times and set aside

In a large measuring cup,whisk together the milk,egg whites,lemon zest and vanilla.

In the bowl of a standing mixer fitted with the paddle attachment,mix together the flour,sugar,baking powder and salt at med-low speed.

With the mixer running,add the butter pieces one at a time until the mixture resembles fine,even crumbs.

Stop the mixer and about 1/2 cup of the wet ingredients.

Beat the batter at medium speed until it is pale and fluffy,about 1 1/2minutes.

With the mixer running on med-low pour in the rest of the wet ingredients,then crank the speed back up to medium and beat for 30 seconds more.Scrape down the bowl and beat for 30 more seconds.

Divide the batter equally among the two (9 inch) cake pans and smooth the tops.

Bake for 23-25 minutes,or until a toothpick come out clean-do not over bake.

Let the cakes cool in pans for 10 minutes,then remove the cakes from pans,and cool completely.

Cream-

In a mixer with whisk attachment ,whip cream cheese with powdered sugar.

Scrape the bowl and add lemon juice,zest, and limoncello.Whip again until ingredients are well incorporated.

On med-low speed gradually pour heavy whipping cream,bringing the speed higher gradually.

Whip the cream until stiff peaks.

Assembling-

Pierce first cake layer with toothpick or fork.

Pour/spray syrup on the cake.

Spread a good amount of frosting.

Arrange preferred berries on top of frosting.

Place the other cake on top of berries.

Pierce the cake and pour/spray syrup.

Spread frosting all over cake and decorate as desired.

[amd-zlrecipe-recipe:86]

These chicken canapes are delicious and perfect for any get togethers. Kids and adults love them!

Heat oven to 450 degrees

Ingredients:

One canned chicken
1 1/2 cup shredded cheese (1/2 mozzarella,1/2 cheddar,or your choice)
green onions sliced
2-3 garlic cloves crushed
2-3 tablespoons mayonnaise
sometimes I like to add fresh tomatoes (diced)
1 baguette or french bread sliced(for bigger)

Directions:
Mix all the ingredients and spread on the bread.Transfer to
oven and bake on 450 degrees for 6-8 minutes or when the cheese is melted completely.

This is a divine and super delicious berry cake.Very fast and simple to make. The inside of the sponge cake is combined with cream;then the cake bowl is filled back with the creamy mixture. The top of the cake is topped with mix of fresh or frozen berries. I prefer to use frozen berries because it gives out the juice and gives the cake more berry flavor.

Cake:

6 large eggs

1 cup sugar

1 cup sifted flour

Cream:

1 package cream cheese

1 can condensed milk

2 cups heavy whipping cream*

1 stick butter softened room temp.*

2 tablespoons vanilla*

1/4-1/2 cup powdered sugar (optional if you like sweeter cake)*

Fresh or frozen berries

*You can substitute these ingredients with 8 ozs cool whip. (I try to avoid using cool whip.)

Heat oven to 325 degrees.

On high speed beat eggs with sugar.When the batter is stiff and light, add flour and mix it gently and well on low . Pour the batter into 9” round baking pan and bake for about 20-25 minutes. Let the cake cool.

For the cream:

On high speed with electric mixer whip butter and cream cheese until well combined then gradually add condensed milk and vanilla.Slowly pour in heavy whipping cream while the mixer is running.Continue to whip until cream is stiff and fluffy.

To make the cake:

Take out the inside of cake leaving the bottom and sides as a frame.Spread a generous amount of cream to bottom and sides of the cake.

Add the rest of the cream to the cake that was taken out but reserve about 1/4 cup for the outside sides of the cake and mix it well until there is no dry pieces left. Fill the inside cake with a cake mixture and top with frozen berries.Place it in the fridge.

[amd-zlrecipe-recipe:95]

Honey Cake

Lemon Layer Cake

Chicken Canapes

Berry cake