Cooking Pinoy atbp.

How to Make Cake Pops without a mold Ingredients: 1 box of Duncan Hines cake mix of your flavor. (Follow box recipe) 1 Tub of Vanilla frosting 1 package of semi sweet chocolate chips Vegetable oil to thin out chocolate if needed Cake Pop sticks that you can buy at the craft store Directions: Bake your favorite cake flavor and follow instructions on the box. Do not overbake, finish 5 min earlier. Put cooled cake in the blender or break into pieces by hand. In a large bowl, Add 1 tub of frosting cake icing of your choice and mix until moist. Shape into balls (1 inch) Freeze with Lollipop Sticks in the middle, recommended the night before. The next day, using a bowl, microwave the chocolate chips for about 30 seconds each time (90 seconds total) until smooth and fully melted.  Add a tablespoon of Vegetable oil to thin out. Twirl the frozen cake pops until fully covered. Let the chocolate dry and stick cake pops on a foam board to drip Or you may let it d...

For my huband's birthday he requested me to make his favorite sponge cake that his mom used to make. Luckily, I was able to get the original recipe from his mom before they went on a cruise. So, here it is! My first batch was tricky, since I had to bake it for 60 minutes and I had to run out the door at 30 minutes to bring my son to karate class, and bake it again. So, I will probably make another batch this time with no interruptions. The difference between this and my favorite mocha cake is flavoring (coffee instead of lemon) and in this recipe there is no oil. Ingredients: 6 egg whites 1 tsps cream of tartar (Beat in a bowl together until stiff peaks form) In a separate bowl: 6 egg yolks, beat for 5 minutes then add 1 1/2 c sugar 1 tsp lemon extract 2t vanilla 1/3 c cold water 1 1/2 c cake flour 1t baking powder 1/2 t salt 1 t lemon peel grated Fold in egg white mixture gently and pour into your ungreased angel cake bundt pan. Bake in a preheated oven 325F for 60 minutes or unti...