Greek HoneyBun Cake

*Ingredients are colored in Orange


𝟒. 350 F (325F if Dark or Nonstick Pan)
𝟒. 13 X 9 inch Baking Pan
+ Grease
+ Dust Flour


CAKE:

𝟣. Big Bowl +
1 box Yellow Cake Mix
2/3 C Oil
4 Eggs
8 oz Sour Cream
β†’ Whip on Low speed, 30 sec.
β†’ Med speed, 2 min.

𝟀. Pour Half of it into Bakingn Pan.


πŸ₯. Small Bowl +
1 C Brown Sugar
2 Β t Cinnamon
Optional 1/3 Cup Almonds / Chopped

𝟦. Carefully Pour into Baking Pan


𝟧. Carefully pour the rest of Cake Mixture into Baking Pan.
𝟨. Bake 44 – 48 min. – Deep Golden brown.


FROSTING:

Small Bowl +
1 C Powdered Sugar
1 T Milk
1 t Vailla


𝟩. Poke Cake with fork.
πŸͺ Spread Frosting on top.


𝟫. Cover, Refrigerate 1hr.

Dressed Up Store Bought Pound Cake

*Ingredients are colored in Orange


𝟣. Divide 1 Store bought Pound Cake into 3 – 4 layers.


𝟀. Small Bowl +
1/2 Cup Rum or Amaretto
1 Jar Orange Marmalade


πŸ₯. Slice 2 Bananas


𝟦. BUILD:
1 layer Cake
Rum Mixture
Banana Slices
Whipped Cream
β†’ Repeat


𝟧. Chill until ready to serve.


𝟨. Top + Whipped Cream, Almond Slices

Coconut Bread

*Ingredients are colored in Orange


𝟒. Grease 8 X 8 Baking Pan
𝟒. Oven to 350 F
𝟒. Melt Butter


𝟣. Big Bowl +
2 C Flour
1/2 Cup Brown Sugar
1 t Nutmeg
1 t Cinnamon
2 t Baking Powder
1/2 t Baking Soda
1/2 t Salt


𝟀. Small Bowl +
1/4 Cup Butter / Melted
2 Eggs
1 t Vanilla


πŸ₯. Combine everything.


𝟦.
+Β 2 Cup Coconut Flakes


𝟧. Pour into Baking pan.
𝟨. Bake 45 min.

Island Coffee Cake

*Ingredients are colored in Orange


𝟒. Prepare Pineapple
𝟒. Grease Cake Pan
𝟒. Oven to 350 F


𝟣. Medium Bowl +
1/4 Cup Butter
β†’ Melt


𝟀.
+ 1 Cup Yogurt / Lemon or Pineapple
1 Egg


πŸ₯. Big Bowl +
2 Cup Flour
1/2 Cup Sugar
2 t Baking Powder
1/2 t Baking Soda
Pinch Salt


𝟦. Combine everything.


𝟧. Pour into Cake pan.
Optional Top +
3/4 Cup Coconut Flakes
1/2 Cup Pineapple Chunks / Drained


𝟨. Bake 45 min.

Yule Log (Bush de Noel) Christmas Cake

*Ingredients are colored in Orange


𝟒. Prepare Frostings (Homemade or Store bought)


𝟣. 10 X 15 Baking Sheet +
Parchment Paper
β†’ Grease
β†’ Dust Flour


𝟀. Bowl +
1/2 box Chocolate Cake Mix
+ 3 Eggs
1/4 Cup Water
1/8 Cup Oil
β†’ Whisk 30 sec. – 1 min.


πŸ₯. Bake at 325 F, 14 – 16 min. – Springs right back when pressed with a finger


𝟦. Wire Rack +
Parchment Paper
β†’ Dust + Powdered Sugar

𝟧. Invert the Cake, with the Baking Sheet, onto Wire Rack


𝟨. Cool slightly, Covered.


𝟩. Remove Baking Sheet and the Top Parchment paper.
πŸͺ. Cut a Thin Strip off of each Edge and Discard.


𝟫. Put a Kitchen Towel underneath.
𝟣𝟒. Using the Towel, Starting from shorter end, Roll Carefully and Tightly (including the towel).


𝟣𝟣. Let Cool Completely, Rolled.


𝟣𝟀. Unroll, Remove Towel.
𝟣πŸ₯. Roll again without Towel,
𝟣𝟦. Unroll Carefully.


𝟣𝟧. Spread Vanilla Frosting evenly.


𝟣𝟨. Roll again.


𝟣𝟩. Spread Chocolate Frosting all over.
𝟣πŸͺ. Gently Scrape with a fork, making log-like texture.

Macadamia Almond Cake

*Ingredients are colored in Orange


𝟒. Oven to 350F
𝟒. Separate Eggs
𝟒.  Toast Coconut Flakes


𝟣. Grease Cake Pan
+ 2 T Sugar
β†’ Coat all sides


𝟀. Food Processor +
3.5 oz Almond Flour
1/2 Cup Macadamia Nuts
1 t Baking Powder
1/4 t Salt


πŸ₯. Medium Bowl +
4 Egg Yolks
1/2 Cup Sugar
1 t Vanilla


𝟦. Big Bowl +
4 Egg Whites
β†’ Whip 1.5 – 2 min.


𝟧. Fold in 1/3 of it into Big Bowl.
𝟨. Fold in the rest into Big Bowl.


𝟩. Gently combine everything.


πŸͺ. Pour into Cake pan.
𝟫. Bake 25 – 28 min.


𝟣𝟒. Top + 1/2 Cup Toasted Coconut Flakes

Flourless French Chocolate Cake

*Ingredients are colored in Orange


𝟒. Oven to 350 F
𝟒. Separate 4 Eggs
𝟒. Measure Ingredients
𝟒. Boil Water


𝟣.
Grease a 9 inch Cake pan.
Line with Parchment Paper.
Grease again.


𝟀. Bowl one  +
200 gram Semisweet Chocolate
200 gram Butter
β†’ Melt over Hot water


πŸ₯. Bowl two +
4 Egg Yolks
110 gram Sugar


𝟦. Combine everything.


𝟧. Bowl three +
4 Egg Whites
β†’ Frothy

Gradually + 110 gram Sugar
β†’ Stiff Peaks form


𝟨. Gently combine everything.


𝟩. Bake 40 min.
πŸͺ. Let cool .Β Turn out onto a plate.