Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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Creating the graduated color of the layers in this cake is easier than you think.
*Substitute 1 (16-ounce) package frozen strawberries, thawed, drained.
Dietary Fiber: 1g
I made this cake for sunday's meal and the cake is delicisous. I added 1/2 cup of cool whip to the frosting and chilled the frosting before I frosted the cake. I made sure the cake was completed cooled. I used 8inch cake pans as well.
Also, every layer stuck to the pan even though tne pans were prepared properly!!!
Unfortunately, I used 9" cake pans and the layers were waaaay too thin which caused them to crack and fall apart..my mistake!! So I put the thinner layers together to create one layer. I ended up with three layers so I lost the layered effect. That said, I wasn't that thrilled with the flavor. Just seemed to be missing something. Not sure I will make again.
took lots of time, but well worth it. I think it tasted better the next day - the strawberry flavor was more intense. Can't wait to make it this summer with fresh local berries.
I MEAN NO ONE CAN MAKE IT LIKE ITS ORGINAL BAKER, BUT DARN NEAR CLOSE
The highlight of my Easter meal, the frosting and cake were so delicious!!!!
Had similar problems with the icing being too soft to support the layers. I addied more powdered sugar to get it to stiffen but that did little to help. Layers still slid. Even put a bamboo skewer in throught the layers as i was icing, but that didn't help either. I thought possibly the problem was because I used 1/3 Less Fat Cream Cheese. But that may not be the issue if others had problems with the icing too.But the cake and icing were delicious -- even if the results were visually more like the Leaning Tower of Pisa.
A bit time consuming, but worth it . Lots of compliments went over great for Easter. While frosting, the frosting got soft and starting sliding down the sides of cake making puddles. Had to cool thanmake repairs. But cake was very good.
I will make this recipe but will color the batter with 8 drops red food color, then bake 3/4 cup in two pans. Then I will add 12 drops of the red food color to thew remaing batter and divide into three pans and bake.I will then stack and frost the layers with alternating light and dark layers. The coloring is the only change I will make.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3775
© 2014 Land O'Lakes, Inc.
Spring is finally in the air! The days are getting longer, my commute is getting shorter (thanks to less ice and snow), and we just bought a pair of pint-sized, yellow rubber boots for our toddler to go puddle-stomping. After a very long, very cold winter, I feel like a mama bear coming out of hibernation. Thank goodness for sunshine!
Bring the bold flavors of
ginger and sesame to a
variety of meals.
Fondant isn’t just for pastry chefs anymore. You can easily achieve impressive cakes and decorations by taking a little time and making marshmallow fondant. Marshmallow fondant is much simpler to make than traditional fondant, and tastes so good you won’t need to peel it off before eating the cake. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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