Shull - Mix-and-match cakes: the simple secret to 101 delicious, wow-worthy cakes

Mix-and-Match Cakes Copyright 2016 Mix and Match Mama Published by Harvest House Publishers Eugene, Oregon 97402 www.harvesthousepublishers.com 978-0-7369-6609-2 (hardcover) 978-0-7369-6610-8 (eBook) Cover and interior design by Faceout Studio Cover photos Foodcollection / Getty; Rawpixel, ConstantinosZ, VikaRayu / Shutterstock; Anna Williams / Offset Published in association with William K. Jensen Literary Agency, 119 Bampton Court, Eugene, Oregon 97404 All rights reserved. No part of this electronic publication may be reproduced, stored in a retrieval system, distributed, or transmitted in any form or by any meanselectronic, mechanical, digital, photocopy, recording, or any otherwithout the prior written permission of the publisher. The authorized purchaser has been granted a nontransferable, nonexclusive, and noncommercial right to access and view this electronic publication, and purchaser agrees to do so only in accordance with the terms of use under which it was purchased or transmitted. Participation in or encouragement of piracy of copyrighted materials in violation of authors and publishers rights is strictly prohibited. To Kensington who helped me bake every one of these cakes. I love you, sweet girl! CONTENTS Hi! Im Shay, and Im a foodie.

Its nothing new. Ive been baking and cooking since the fourth grade, so thats over 20 years of being in the kitchen. I used to think desserts were only good if they came from scratch. Then one day, I tried my friend Rachel News chocolate chip pound cake and realized you can get a moist, delicious dessert starting with a boxed mix. Everyone around me loved Rachels cake. All my girlfriends requested the recipe, and over a period of time, we all started making it for every party and occasion.

After a while, I started thinking. If I mixed and matched the main ingredients, I could create a whole new cake using the same method and producing the same yummy results. After creating about 20 different versions of the Rachel New cakeeach one delectable and differentRachel joked that I could probably make a different version for every week of the year. Hmm, I thought. I bet I could. I bet I could make a hundred. Thus, my blog was born.

As a mom of three small kids, I dont have time to stay in the kitchen all day making desserts from scratch, so Im going to let some boxed mixes help me. With a little imagination, well create a multitude of desserts for the entire year. Its more about the method than the recipe. Enjoy! These recipes were designed for standard Bundt cake pans. To use a different pan, consult the following chart:

PAN SIZE	COOKING TIME
9x13 baking pan	30 to 32 minutes
two 8-inch round cake pans	30 to 32 minutes
cupcakes (yield: 2 dozen)	15 to 18 minutes
mini Bundt cake pans (yield: 1 dozen)	16 to 18 minutes

Where it all got started.INGREDIENTS 1 box yellow cake mix 1 small box instant vanilla pudding 1 small box instant chocolate pudding cup vegetable oil 1 cups water 4 eggs 1 cup semisweet chocolate chips powdered sugar for dusting Preheat oven to 350 and grease a 10-inch Bundt pan. In mixing bowl, combine cake mix, puddings, oil, water, and eggs with electric mixer.

Add in chocolate chips. Pour into prepared Bundt pan. Bake 40-45 minutes, or until toothpick inserted comes out clean. Let cake rest on counter in pan 10 minutes. Invert cake onto serving plate to finish cooling. FRESH BLUEBERRY You know how I love a Bundt cake that can double as breakfast. FRESH BLUEBERRY You know how I love a Bundt cake that can double as breakfast.

Fresh blueberries in my cake? Practically health food! The little bit of lemon in the glaze complements the cake beautifully. Youll love this any time of day.INGREDIENTS 1 box white cake mix 2 small boxes instant vanilla pudding cup vegetable oil 1 cups water 4 eggs 1 cup fresh blueberries tossed with 2 tablespoons flour 2 cups powdered sugar 1 tablespoon milk 1 lemon, juice plus zest, divided Preheat oven to 350 and grease a 10-inch Bundt pan. In mixing bowl, combine cake mix, puddings, oil, water, and eggs with electric mixer. Stir in two tablespoons lemon juice and zest of half your lemon. Stir in blueberries that have been tossed with flour. (The flour prevents the blueberries from sinking to the bottom of your cake and keeps them evenly dispersed in your Bundt cake.) Pour into prepared pan and bake 40-45 minutes, or until toothpick inserted comes out clean.

Let cake rest on counter in pan 10 minutes. Invert cake onto serving plate to finish cooling. To make the glaze, combine powdered sugar with remaining 2 tablespoons lemon juice, remaining lemon zest, and milk. Add more powdered sugar if your glaze is too runny or more milk if its too thick. Spoon over cooled cake. CHOCOLATE CHERRY COCA-COLA If youre not a fan of cherry just leave it out (Ill never know!) or if you have Dr.

Pepper, Pepsi, or root beer on hand, swap that for the Coca-Cola it will give you the same effect. I think youre going to like this!INGREDIENTS 1 box chocolate cake mix 1 small box instant vanilla pudding 1 small box instant chocolate pudding cup vegetable oil 1 cups Coca-Cola, plus an additional few splashes for the frosting 4 eggs 3 tablespoons grenadine, divided (optional) 4 cups powdered sugar cup butter, softened 2 tablespoons unsweetened cocoa powder 1 tablespoon vanilla

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