Friday, October 11, 2019

Just been a bit busy...

Everett and Samantha...getting married on December 7th, 2019

Made our granddaughter a housewarming cake...yes, they bought a house, ten acres, in the country.

Turned out pretty well...

Buttt....I'll NEVER use Ermine frosting again unless it's to be eaten fairly soon!  It was a hot day...and it sat for several hours in a warm kitchen...It started to creep off the cake... :O()..I'm Learning!!

The reason for all this baking is because Samantha asked me to make her wedding cake...!!  I seriously need practice! I've never made one before... 

I use the plastic bins I get fruit in, to gift cupcakes and such.  Handy!

The cupcake recipe turned out great!

Well, that's about it for now.  Holidays are starting to roll around again!  As you longtimers with me know, Christmas is my favorite.  Not long now...
The cold weather finally rolled in here last night.  It dropped from 92 yesterday to 47 this morning.  Oh well, I love the rain that came with it...dark and rainy...my kinda day!  
Y'all stay warm or cool where ever you are!!!
PS- Happy Thanksgiving to all you Canadians!

Preheat Oven to 350 F
Grease a 9x13 pan or dish
Mix pumpkin, milk, eggs, sugar, cinnamon and salt together in a separate bowl.
Pour into 9x13 dish
Sprinkle all of the cake mix gently over the wet ingredients
Sprinkle all the pecans over the dry cake mix
Drizzle the butter over the pecans
Do Not Stir!
Place in oven and bake for 60 minutes.
Do Not over bake!
Let cool then place in the refrigerator for at least 3 hours of overnight.
You can make this several days ahead of event, just keep covered with plastic wrap.
Enjoy!