Saturday, February 20, 2010

A New Look And A Birthday Cake

Yes, it's me. Thanks to...
I had a makeover, thank God because I need it really bad. ( Well, I am not that skinny, my hair ..not real blond, but I really liked the clip art) I hope you are loving my new design. The wonderful and talented Jessica from THE FRILLY COCONUT was the most wonderful person to work with. She was always getting back to me to answer all my questions ( a lot ), she was so patient and she guided me through the whole process step by step. Now you know where to go if you need a makeover, her prices are so affordable, her portafolio is incredible.She is so kind , talented and very creative.
Here is a yummy carrot cake I made last night, the flowers are make with gumpaste and dusted with purple petal dust. Recipe follows ( safe to eat, I didn't made it up), this is the recipe that I always use when I make this cake and is really good.

Triple-Layer Carrot Cake with Cream Cheese Frosting

(Bon Appetit-October Becky Guyton)



2 cups sugar
1 1/2 cups vegetable oil
4 large eggs
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
3 cups finely grated peeled carrots (about 1 pound)
1/2 cup chopped pecans (about 1/2 ounce)
1/2 cup raisins


4 cups powdered sugar
2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
4 teaspoons vanilla extract


For cake

-Preheat oven to 325°F. Lightly grease three 9-inch-diameter cake pans with 1 1/2-inch-high sides.

- Line bottom of pans with waxed paper. Lightly grease waxed paper.

-Using electric mixer, beat sugar and vegetable oil in bowl until combined. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture. Stir in carrots, chopped pecans and raisins.
-Pour batter into prepared pans, dividing equally.

-Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes.

-Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely. (Can be made 1 day ahead. Wrap tightly in plastic and store at room temperature.)

For frosting

-Using electric mixer, beat all ingredients in medium bowl until smooth and creamy.

Place 1 cake layer on platter. Spread with 3/4 cup frosting. Top with another cake layer. Spread with 3/4 cup frosting. Top with remaining cake layer. Using icing spatula, spread remaining frosting in decorative swirls over sides and top of cake. (Can be prepared 2 days ahead. Cover with cake dome and refrigerate.)


Me and My Pink Mixer said...

I love your new look ~ very nice! The cake looks fantastic too. I really want to learn how to make gumpaste flowers ~ yours look so real.

Lidysan y Marcos - Los Mol said...

que blog tan bonito¡¡¡¡¡ de verdad , me encanta. La tarta espectacular, ainsss tendrĂ© que traducirla, bueno si tengo alguna dudilla te lo preguntarĂ© jiji. Un besito guapa

Jessica said...

Yum, yum, yum! That cake looks fantastic, Kathia! I'm so happy that you're loving your new blog design!!!

Dhanya Ganesh said...

New look is Awesome. Carrot cake sure does looks delicious:).

Cakedreamer said...

I love the new look! Such a pretty birthday cake too!

Sue Sparks said...

Love you new look! :) That cake is so pretty!!! I LOVE carrot cake!

Lori R. said...

I love your new look. it is as cute as can be! I also LUVVVVV carrot cake so I will be anxious to try this... and the purple flowers are precious. I have been looking at "purple" everything today as I have been pricing stuff at an event rental place for my daughter's wedding. She decided to make her colors: purple, black, and white. I am leaning more to the purple with black accents.

Anonymous said...

New design is awful, so is the cake!

SweetThingsTO said...

I love the new design - great colors! Thank you for sharing your recipe!

Jenniffer said...

OH WOW! I love the new new look of the blog! Very cute!

Susan said...

very adorable make over, kathia! and what a gorgeous cake! i love the adorable little hydrangea flowers. so pretty! i gave a friend's bridal shower with that as the "theme". your cake would have been perfect for it! we ended up making little cupcakes and topping them with silk hydrangea flowers.

hugs to you!

p.s. i just received your card. you are so sweet! thank you!

cookies and cups said...

love the look! jessica is the best :)

Pink Little Cake said...

Dear Anonymous,
Thank you for stopping by. Welcome to my blog. I have a very respectful reminder for you:If you don't have anything to say, don't say anything. This is MY BLOG,I can post anything I want and have the design I want. If you are so talented making cakes and have a great blog design, why don't you leave your name!

Pink Little Cake said...

oh, by the way... THANK YOU to my positive blogger friends for your lovely comments.

Hil said...

Sheesh, anonymous must have some sort of personal issues going on in their lives. I've seen too many negative comments from anon and makes me feel really sorry for them.

For the record, I think the design is too cute! and the cake is beautiful. I'm so glad you posted a recipe! I can't wait to try it. I'm lame and always just used the (gasp) boxed cakes. Thank you for sharing!

BellaLovesPink said...

Love the new look!

The Cooking Photographer said...

Your new look is great Kathia and so is this cake!

Hannah said...

Very cute new look! Beautiful cake!!

Pamela Smerker said...

OOOHHHH your blog looks to fresh, cheery and bright. Love it! Thanks for the recipe too!

Avanika [YumsiliciousBakes] said...

LOVE the new look! You got a great job done :) And the cake looks fab! Anon just might me a crazy malicious person!

Avanika [YumsiliciousBakes] said...

LOVE the new look! You got a great job done :) And the cake looks fab! Anon just might me a crazy malicious person!

Wish A Cupcake said...
This comment has been removed by the author.

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