This is part two where Donna Imsand, The Cake Artist, shows us how to do basic cake decorating, right before our eyes using a small, rectangular cake and butter creme frosting, and some fudge. Enjoy!

bit.ly Decorating a cake is easier than you think. Watch baker and author Liv Hansen for Betty Crocker Kitchens demonstrate how it’s done. After you practice a little, you’ll be piping like a pro. Cake decorating ideas and piping tips How To Make A Pastry Cone 1. Roll out a square…

FYI: I am making a DVD with Robin showing how to make all kinds of fondant cakes. If you’d like to know when it’s available, send me a message thru my channel page. Thanks to everybody! =) Fondant adds a special zest to cakes, pastries, and candies. See for yourself as a cake decorator creates fun with fondant. Recipe from the episode: Chocolate Expresso Pot de Créme To see more stories, get recipes, and links to additional resources, go to: cookingupastory.com

Cream: 3/4 c buttery cooking oil (or regular oil with butter flavor added.)

1/2 c sugar

Add 1 pkg. Duncan Hines Buttered Yellow Cake Mix

Add 4 eggs, one at a time, beating well after each addition.

Add 1 c sour cream, then 1 c chopped pecans. Pour half of batter into greased 10″ tube pan. Mix 3T brown sugar with

1 t cinnamon and sprinkle over batter. Add other half of batter. Bake at 350 degrees for 50-60 minutes.

Let cool in pan for 15 min. Glaze top when cool with 1 c confectioners sugar mixed with lemon juice to make spreading consistency.

Sock It To Me Cake Recipe

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2 eggs, beaten

1/2 c oil

1 c sugar

3 finely grated carrots

1/2 c walnuts

1/2 c raisins

1 c flour

1/2 t baking powder

1/2 t baking soda

1/2 t vanilla

Combine eggs, oil, and sugar. Add remaining ingredients and mix well. Grease a tube pan well. Pour batter into pan and bake at 350 degrees for 45 minutes.

Traditional CARROT CAKE Recipe

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Angel food cake

1 1 lb. 4 oz. can crushed pineapple

1 reg. pkg. red Jello

1 c heavy cream

Heat pineapple. Do not drain. Pour over Jello and stir until dissolved. Cool in refrigerator until slightly thickened.

Whip cream until stiff and fold into thickened Jello. Slice cake horizontally in 3 sections. Spread filling on each layer.

Let stand for 10 min. Reassemble and chill about 2 hours. If you like, you may use filling to frost entire cake.

ANGEL FOOD CAKE WITH JELLO CREAM FILLING RECIPE

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