Ingredients:

12 Egg Whites

1 1/2 cups Granulated Sugar

1 1/2 tsp Cream of Tartar

1/4 tsp salt

1 cup Cake Flour (sifted)

1 1/2 tsp Vanilla Extract

1/2 tsp Almond Extract

Whipped Cream:

About 2 cups Heavy Whipping Cream

1/3 cup Confectioners Sugar

1 tsp Vanilla Extract

Topping:

About 10 Crushed Candy Canes

Recipe:

Preheat oven to 350 degrees F. In a large (clean) standing mixer with a whisk attachment, whisk the Egg Whites, Cream of Tartar, and salt on medium speed until frothy. Once frothy, turn the speed up to medium-high and slowly add the Sugar into the mixture until the Egg Whites have reached stiff peaks. Turn off the mixer and gently fold in the Flour and Extracts using a spatula. When folding in the Flour, add it in 1/3 at a time. (Make sure your Cake Flour has been sifted about 3 times. This step is very important.) Pour the batter into a ~10 in. tube or bundt pan (I recommend the 2 part pan). Run a knife through the pan to remove any air bubbles. Bake for about  40 minutes. DO NOT open oven while baking, or else it will deflate. (If you must look at the cake, turn on the oven light and stick you face up to the door. But not too close unless you want to look like Rudolph.) Immediately invert the pan upside down onto a plate. Cool completely before removing from pan. In a large bowl of a standing mixer or electric mixer, whip the cream until thickened. If you would like this process to go faster, freeze your bowl and whisk ahead of time. Once cream is thick, gradually add the Sugar and Vanilla Extract. Frost your cooled cake with the Whipped Cream. If desired, sprinkle the top with the Crushed Candy Canes for a seasonal look. I hope you enjoyed this recipe! Happy Holidays!

Red, white and blue layers!

Happy 4th of July! I made a Flag cake with my friend Bree. We did this by taking white cake batter and dying some of the batter red and blue. After the layers were baked and cooled, we stacked and frosted them together. I piped a flag and rosettes around the cake using colored buttercream. When I cut into the cake, you can see all colorful layers! My sister Jessie was the cake tester and she loved it.

Hope you enjoy your 4th of July!

Ingredients:

1 fresh Pineapple, sliced (or canned Pineapple)

Maraschino Cherries

1/4 cup Butter

3/4 cup Brown Sugar

1 1/2 cups All purpose Flour

2 tsp Baking Powder

1/4 Salt

1/2 cup Butter (softened)

1 cup Sugar

2 Egg Yolks

1 tsp Vanilla Extract

1/2 cup Milk

2 Egg Whites

Pineapple Upside Down Cake

Melt Butter and Brown Sugar together over medium heat. Once Butter is melted, let the mixture sit without stirring until bubbles appear around the sides. Give it a final stir and turn off the heat. Pour into a greased 9″ round pan and tap the edges to distribute the mixture all over the bottom. Line up the Pineapple slices and the Maraschino cherries along the inside of the pan. In a medium bowl, combine Flour, Baking Powder, and Salt. In a large bowl, cream softened Butter and Sugar until fluffy. Then add Egg Yolks and Vanilla and mix until smooth. Alternate the Flour mixture and the Milk, ending with the dry ingredients. In a separate bowl, whip Egg Whites until soft peaks form. Fold the Eggs into the cake batter. Pour batter over the Pineapple slices in the pan and bake for 45-50 minutes. Let cake cool for about 5 minutes. Run a knife or a spatula around the sides of the pan and using oven mitts flip the pan on a plate. Bang the bottom of the pan to ensure the the cake will come out. Remove the pan from the cake and serve warm. Enjoy!

Serves: 6-8 people

I baked a Pineapple Upside Down Cake in Hawaii!

Stay tuned for my next video and recipe: Pineapple Upside Down Cake! We just got back from Hawaii and I’m editing my video right now. I’ll post it on my YouTube Channel “SugarNomsTV” as soon as it’s ready!