Archives for category: Cakes

This traditional Venezuelan dessert is one of my all-time favorite recipes! My mom shared her delicious recipe. Enjoy!


  • 4 eggs
  • 1 can sweetened condensed milk
  • 1 cup milk
  • 1 teaspoon vanilla or rum
  • 1/2 cup sugar
  • 1/4 cup water


Pour sugar and water into pan over high (6) stove top. Once the sugar starts to boil, lower heat (4). Once caramel starts to form, turn pan so that caramel surrounds the bottom and sides of the pan. CAUTION: the caramel gets really hot so be sure to not let the caramel come off the pan.



Set aside to cool.


Mix eggs, milk, sweetened condensed milk, and vanilla in blender. Can also add some cream cheese if thicker consistency is desired.


Pour blended mix into the caramel covered pans.


Turn oven to 350 F and place pans in larger containers filled with water for 1 hour. OR can place pan in large pot also filled with boiling water over stove top for 45 minutes.


Remove from oven and make sure that a toothpick inserted comes out clean. Separate from sides with a knife and let cool. Flip over to serve.


You can also make individual-sized quesillo in a cupcake pan. The hardest part is getting them out so be sure that the caramel has hardened so that it comes out easily when you scrape the sides.

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After an entire weekend of salsa dancing at the NY International Salsa Congress, JeanCarlos and I decided to make an ice cream cake from scratch! Now, I must admit I’m no expert in the kitchen nor am I an amateur, but I considered this to actually be a challenge. But, I must say, this recipe was much easier than I expected! It does take a bit of time so do not expect to enjoy this delicious treat soon after you start to make this BUT, it is definitely worth the wait!  ENJOY!

Two quick warnings:

1. There is a lot of cake maneuvering, which is actually quite fun, but just be prepared!

2. There is a typo on the recipe in case you look directly at the link instead of what I’ve written below: Remove the carton and, using a piece of string or dental floss, cut the cake* in half lengthwise (long side to long side) and place the two layers side by side on a piece of waxed paper.


  • 1 (18.25 ounce) package chocolate cake mix (we used Devil’s food cake)
  • 1/2 gallon chocolate ice cream, softened in the refrigerator (we used Cookies & Creme)


Prepare cake according to package directions; bake in a 9×13 inch baking dish and cool completely. Be sure to grease your pan very well before placing the batter in so that the cake does not crumble and break.

P.S. check out these baking iPhone action shots!


Using a piece of string or dental floss, cut the cake in half lengthwise (long side to long side) and place the two layers side by side on a piece of wax paper. Make sure that the cake is cold before doing this.


Place the ice cream in between both halves of the cooled cake.


Trim the cake and ice cream so that the edges match. Place a board or serving platter over the cake, hold onto the wax paper and board, and flip the ice cream cake over. Remove the wax paper and smooth out the seam between the ice cream slabs. Cover with wax paper and freeze until very firm. Decorate as desired. We used Hershey’s chocolate ice cream with chocolate chips.



Laura and I were craving chocolate and decided to just make a plain old chocolate cake! Even though it was plain, it was very soft and moist. It would taste great with any kind of icing and even without icing as a not-too-guilty dessert! The original recipe even has some not-too-guilty substitutes for fattening ingredients!


  • 3/4 cups + 2 tablespoons flour
  • 1/2 cup sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup nonfat milk
  • 1/2 cup packed light brown sugar
  • 1 large egg, lightly beaten
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 1/2 cup hot strong black coffee
  • Confectioners’ sugar, for dusting


Preheat oven to 350 degrees F. Coat a 9-inch round cake pan with cooking spray. Line the pan with a circle of wax paper. Whisk flour, granulated sugar (or Splenda), cocoa powder, baking powder, baking soda and salt in a large bowl. Add buttermilk, brown sugar (or Splenda), egg, oil and vanilla. Beat with an electric mixer on medium speed for 2 minutes. Add hot coffee and beat to blend. (The batter will be quite thin.)

(Be careful with the brown sugar because it can ball up and get trapped in the whisk! Which is probably why the recipe says to use an electric mixer…)

Pour the batter into the prepared pan.

Bake the cake until a skewer inserted in the center comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack for 10 minutes; remove from the pan, peel off the wax paper and let cool completely. Dust the top with confectioner’s sugar before slicing.


SO GOOD with a cold glass of milk 🙂

To make up for my non-post last week, I have two awesome recipes this week! Here’s the first one:

For my sister’s 20th birthday, we decided to make a Rainbow Cake! This cake was so much fun to make and it was incredibly festive for a birthday celebration! Not to mention it was delicious!



  • Pillsbury Funfetti cake mix
  • Pink food coloring
  • Blue food coloring
  • Yellow food coloring
  • Green food coloring


Follow the instructions on the back of the Funfetti cake mix box. We used two boxes worth of mix because we had a large crowd but you can follow this exact same recipe with one box.


Divide the Funfetti cake batter equally into four different small bowls. We color-coded them but you can use any bowls of course!

Pour the four different colors of food coloring into each separate bowl.

Add as many drops as you need for the color you want. The darker they are, the more they will show up when you put the cake to bake in the oven.

Begin to layer the four different colored batter into a cake pan. The more twists and turns you lay out the batter, the more colorful your cake will look once it’s baked.


Finally, go over the batter with a spoon so that it lays flat so that the cake grows evenly in the oven.

Follow the baking instructions on the back of the Funfetti box.



  • Pillsbury Funfetti Icing
  • Frosting in my previous recipe


First, cover the cake with the Funfetti icing.

Then, make the frosting from this previous recipe. Add food coloring of whichever color you wish to make the decorations with.

Insert the frosting into a decorating icing dispenser.

Begin to decorate with whatever message and designs you wish.

Here is our final product:




Super Sisters!




To celebrate the love of friends and family on Valentine’s Day, my mom and I made a light, healthy and delicious dessert for a Valentine’s Day dinner. It was light because of the angel cake texture, it was healthy because of the raspberry preserves filling, and delicious with the quick and easy chocolate frosting. We had to cheat this time and use boxed cake but I have included the entire angel food cake recipe here if you want to (and have time to) make that from scratch too! This is also a great bite-size snack since they are individually cut!

P.S. I know I tweeted that I would use my new heart-shaped pan for my Valentine’s Day recipe and that didn’t happen but do not fear, I will use that pan soon!



  • Vegetable oil cooking spray
  • 8 large egg whites
  • 1 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1 1/4 teaspoon vanilla extract
  • 3/4 cup all-purpose flour, sifted
TWO Angel Food Cake boxes:


  • 1/2 cup seedless raspberry preserves


  • 6 oz semisweet chocolate chips
  • 3/4 cup sour cream
  • 1/2 pint fresh raspberries



Heat oven to 350°. Coat bottom (not sides) of a 9″ x 13″ baking pan with cooking spray. Beat egg whites, 1 tbsp water, cream of tartar and salt in a bowl with an electric mixer on medium-low speed until foamy. Continue to beat, adding sugar a little at a time, until batter is fluffy. Add vanilla and beat 1 minute more. Sprinkle a small amount of the flour over top of batter and fold in; repeat 8 to 10 times or until you’ve incorporated all the flour. Spread batter in pan, coaxing evenly into corners with a rubber spatula, and shake pan once or twice to even out surface. Bake until cake is a light golden color and surface springs back gently to the touch, 25 to 30 minutes. Run a sharp knife around edges of cake to separate it from pan. Cool on a rack 2 hours.


Mix water and what is in the box!

TA – DA!


Two boxes fills up three different-sized pans so that there will be enough.


Heat berry preserves in a small pan over medium heat, stirring constantly, until it reaches a gentle simmer.

Clearly I didn’t buy the seedless kind but it still tasted delicious!


Melt chocolate in a double boiler.


Take bowl off heat; stir in sour cream.


Place a cutting board over cake pan; invert cake onto board. With a 2 1/2-inch biscuit cutter or round cookie cutter, cut 12 rounds from cake.


Top 6 rounds with 1 heaping tbsp of raspberry filling (you will have some left over), then place 6 remaining cake rounds on top.


Spread 1/4 cup frosting over top and sides. (You should have some frosting left over.)


Top with raspberries. Serve immediately, or refrigerate and bring to room temperature 1 hour before serving.




Recipe from SELF

303 calories per cake, 6.8 g fat (3.9 g saturated), 57.5 g carbs, 3 g fiber, 5.7 g protein

The first BWF event was hosted at Magaly’s house, one of the many beautiful members of the “Venezuelan Mafia” (see About section).

There were about 15 people in the kitchen working on four recipes: Red velvet cupcakes, cream cheese frosting, sugar cookies, and a lemon bundt cake.

Red velvet cupcakes:


  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon vanilla extract


Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

Courtesy of

Cream cheese frosting:
  • 1 pound cream cheese, softened
  • 2 sticks butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups sifted confectioners’ sugar


In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Courtesy of


These are both easy recipes to complete but mixing the powdered sugar in with the cream cheese can be a tiring task but luckily Steven’s strong arm helped us mix the icing to a smooth consistency and because of his performance was given the title “Ice King.” After finishing both of these quick recipes, we iced the cupcakes and simply decorated them with Christmas-themed sprinkles. They were delicious!


Sugar cookies:


  • 3 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup margarine, softened
  • 1 1/2 cups white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  1. Sift flour, baking powder, and salt together, set aside. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually blend in the sifted ingredients until fully absorbed. Cover dough, and chill for 2 hours.
  2. Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a clean floured surface, roll out small portions of chilled dough to 1/4 inch thickness. Cut out shapes using cookie cutters.
  3. Bake 6 to 8 minutes in the preheated oven, or until edges are barely brown. Remove from cookie sheets to cool on wire racks.

Courtesy of


After letting the cookies sit in the refrigerator, we used Christmas-themed cookie cutters to make santas, Christmas trees, reindeer, ornaments, and stars. We used the leftover cream cheese icing that we made for the red velvet cupcake and turned our cookie icing portion of BWF into a competition to see who could decorate each shape the best. There were some clear winners, and some clear losers for each category (I’m pretty sure you can tell which ones won and lost from the second picture!)

Lemon Bundt Cake:

This recipe was actually a box recipe but it was still fun to make together! To top off the lemon bundt cake, we drizzled melted German chocolate over the top to add a delicate touch and a tasty complement to the lemon cake.


And here are some of the BWF-ers of the day:

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