If you want to make the best cakes you've ever tasted, don't miss this . . .
Cherry Cake
We're serving these cakes in our store today. We've been making them for over a year now. This is what people have said: "The cakes are heavenly! Thanks for the samples and recipes!"--E. A. "Just left. Fantastic!"--T. A. "I went to the store today. What great products!The lemon cake with whipped cream frosting I sampled was scrumptious."--S. R.
Mango Apricot Cake
What makes that frosting fantastic? It's made with whipped cream instead of butter or shortening. It's lighter, cleaner, less dense and less caloric. It's best the first day though it can be used longer. The quality of the whipped cream, the percentage of fat, makes a big difference. We use Darigold heavy whipping cream with 40% fat. We get it from Sam's Club. Meringue Powder is the stabilizer that keeps it from sagging. Depending on how long we want to keep it, we use two to four tablespoons with two cups whipping cream. Two cups whipping cream will frost a large, double-layer cake.
