I wrote about Sandwiches previously. Now its time for the sweet stuff! If you have trouble reading them and want a recipe let me know, some of them are a little hard to see.
Again just look at how colorful this book is! Book measures 6 by 8 1/2 inches and has 48 pages.
Index and thanking some of the supporters.
The act of making a cake and what each ingredient does, the best way to make one, etc. Actually a very informative and interesting read.
Chocolate Fudge Cake, Chocolate Nut Cake, Spiced Devil’s Food Cake, Chocolate Marble Cake, Fudge Cake, Modern Marble Cake, and Chocolate Peppermint Cake.
Old-Fashioned Poundcake, Raisin Honey Poundcake, Thrifty Poundcake, Burnt Sugar Cake, Butterscotch Cake, In-a-Jiffy Cake, Orange Marmalade Cake, Crumb Cake, and Boston Gingerbread.
Fresh Apple Cake, Apple Preserve Cake, Blueberry Torte, Fig Cake, Banana Layer Cake, Economy Cake, Marigold Cake, and Gold Nugget Cake.
Cherry Pecan Upside-Down Cake, Cranberry Upside-Down Cake, Fruit Melange Upside-Down Cake, Rhubarb Upside-Down Cake, Chocolate Upside-Down Cake, and Pineapple Upside-Down Cake. This page has been heavily used which makes me wonder which one (ones?) it was that was made so often.
Spice Marble Cake, Coffee Spicecake, Gumdrop Cake and Tomato Soup Cake – which I am going to be making in the next few weeks. I love this cake and haven’t had it in years!!
Caramel Fudge Icing, Fresh Coconut Cream Frosting, Banana Frosting, Brown Butter Frosting, Butter Frosting (the one I always make besides Buttercream), Fudge Icing, Creamy Peanut Butter Frosting, Uncooked Chocolate Frosting, Chocolate Cream Frosting, and Cocoa Almond Frosting.