Under My Nose
Bella Swan needs a change in pace, a slower groove to enjoy the simple pleasures life has to offer her. She moves from the Big Apple to the Big Easy, from subways to streetcars, from nouveau chic to historically quaint, from a large Manhattan apartment near Park Avenue to a shotgun house with her eccentric aunt, in Mid City and off Canal Street. She's ready for love, commitment and that happily ever after, but does she have the patience to wait out her heart's desire? It's frustrating to be right, 'under his nose'.
To my Beta Fran: Thank you for writing my wrongs, showing me where to place the commas, and being a true friend. I don't believe the readers truly understand all the work that goes into editing. It's time consuming, tedious, and frustrating. AND I hope you will Beta all my future work. Thank you from my heart.
To my two pre-readers, Eve and Jean! These ladies read with their hawk eyes scoping out errors, ideas and glorious praise. I bless you two for all of your help and support. Love you dearly.
And to all of you readers … Thank you for giving me a chance. This story means a lot to me since it will become a screenplay. Say a prayer, maybe? Wish me luck? If all is well, we go to a movie premiere … together. I sincerely thank you.
Chapter 44:
BPOV
I barely hear Father Mulcahey say, "Edward, you may kiss your bride" before Edward's sweet lips quickly cover mine. I don't know what happens after that, but we do our thing, and then we do it again, and ... the kiss becomes intense. Maybe it's the fact that we didn't sleep with one another last night, but it's clear we have been overcome with an intolerable need to touch each other.
Ms. Evie roots us on, pumping her fists.
The rest of the guests begin to shout.
Emmett gets the fever, stomps over to Rosalie, grabs her and kisses her hard.
Alice jumps Jasper, pulling them together as she wraps her legs around his waist, kissing his face with short pecks and calling him, 'Daddy'.
The entire group of wedding guest suddenly begin to kiss their neighbors seated next to them.
Richard kisses Mom.
Carlisle kisses Esme.
Garrett walks up to Mama Jean, motions for a kiss, and she wraps her arms around his neck and they kiss.
Damnedest thing I ever...
All the while, the rabbi and the priest quietly sing,
"Can you feel the love tonight?
The peace the evening brings
The world, for once, in perfect harmony
With all its living things."
This is my first kiss as Mrs. Cullen and I want to savor all the goodness, so I ignore my surroundings. Edward's hands rove all over my back as he leans lower, silently asking me to run my hands through his wild hair, and we forget about everything.
The guests.
The priest.
The rabbi.
I feel this is an opening for another lame wedding joke. 'A priest, a rabbi and the wedding guests…'
There is a loud bray from Julia, and Edward and I suddenly end up on our asses. Poor Hank looks at the both of us in sympathy. "I couldn't stop her."
Everyone stops what they are doing, and all eyes are on Edward and me.
Ms. Evie yells, "Get a room!"
Everyone laughs.
Edward gets to his feet and extends his hand helping me up. "Julia, Edward wasn't hurting me. It's okay." He approaches Julia slowly, and she accepts his attention.
"She used to like me," he complains.
Rabbi Meyerson announces, "Well, this is not the conventional wedding, but everyone, let us prese, for the first time."
Father Mulcahey says, "Mr. and Mrs. Edward Cullen."
Everyone cheers, hoots and hollers.
We walk down the aisle and make the turn going inside the house. Rosalie, Emmett, Jasper and Alice follow.
Alice hugs me. "I'm so sorry I blurted out my pregnancy. I don't know what came over me, Bella."
I grab her face and stare at her, "It was perfect, Alice. I am so happy for you and Jazz."
I turn to Rosalie. "You and Emmett?"
They cling to one another, and BB/Rosalie, whomever says to me, "It was as though I saw a ghost. I-I-I couldn't believe … " She turns to him and places her hand on his jaw. He kisses her hand.
"Well, I'd like to say that there's going to be a lot of babies boen in the next few seasons."
Mom, Dad and Richard walk into the house.
Dad chuckles, "Damnedest thing I ever saw; people grabbing at one another." He shakes his head. "And Richard, your mother is a lot to handle. That woman tried to rip my face off."
"Sorry, Charlie, she's a little crazy in the keppie (head)!" Richard laughs.
Mom giggles, "It was a great wedding." She looks at Edward and me. "Kids, if the wedding is a sign, you two are going to have one hell of a life together."
Richard adjusts his earpiece. "The planner says we need to come to the tent. Everyone is there and waiting."
Mom frowns. "What planner?"
Richard whispers into mom's ears, "My mother."
She makes a face. "What is she up to?"
Richard grabs Mom's elbow and leads her out.
Edward and I are at the back of the line. Mom, Dad and Richard hear their names and walk into the tent. Then Jasper and Alice followed by Rosalie and Emmett. Finally, we get to the doorway and see a strange sign. "Don't sit, until the bride and groom are seated."
I look at Edward, and he shrugs. "I guess they are waiting for us to come in to begin the proceedings."
Just then the announcer bellows, "Let's welcome, our bride and groom, Mr. and Mrs. Edward Cullen."
We walk into the tent as everyone claps and hoots as they stand by their chairs. We make our way to the bridal party table at the other end of the tent. Edward holds out my seat.
The announcer gives his blessing, "You may all be seated."
And…
One by one each whoopie cushion expels a long, drawn-out, dribbly, gaseous sound. Some are high-pitched, others are dive bombers and then there are the ones that hiccup a shrill scream.
I look at my mother as she laughs hysterically over her chair. Richard glares at his mother trying to hold back his laughter.
"April Fools," Ms. Evie screeches.
Emmett wipes the tears from his eyes as he drapes his arm over the back of Rosalie's chair. "That was priceless."
Edward and I watch as people pull cushions from under the seats laughing their behinds off.
Edward whispers into my ear, "Baby, we'll have so much to tell our kids about this say."
Someone taps their glass, and the room silences. Father Mulcahey laughs heartily. "Well, I must say it's hard to follow that flatulence, but Rabbi Meyerson and I would like to do our Blessings. If you would, please, raise your champagne glasses. Oh holy Lord almighty Father, of the Father, of the Son, and of the Holy Spirit, bless this wine and all spirits in celebration of Edward and Isabella in the name of Jesus Christ. May they blossom and grow together for many years to come. Amen. Rabbi?"
Rabbi Meyerson cuts an end piece off the huge, braided challah and chants in Hebrew, "Baruch atah Adonai, Elohaynu, melech ha-olam ha-motzi lechem min ha-aretz. Blessed are you, Lord, our God, king of the universe who brings forth bread from the earth. May you feed your minds, bodies and souls together, Edward and Isabella, for many years to come. Amen." He walks over and feeds the challah to both of us.
I get a kiss, and a pat on the cheek while Edward receives a handshake.
We all settle in as waiters serve the meal. Each table has their own roasted turkey and ham, stuffing, onion gravy potatoes, green bean casserole, jam kugel, cranberry jello mold, yams, and cole slaw. There is a Lazy Susan with dishes of pickles, olives and cranberry sauce, and a large breadbasket with sliced challah. Yes, it's a Thanksgiving feast on April Fool's Day.
Edward carves the turkey while Emmett does some fancy cutting on the spiral ham. We fill our plates high and dig in. The champagne flows freely, the musicians play loudly, and the food tastes deliciously amazing.
Throughout the ceremony and the reception, the videographer continues filming our every move. I know Renee is watching from her rehab room. Every once in a while, I wave. "Mom, Dad will be leaving after the father/daughter dance. He'll be bringing you lots of food."
I don't know what else to say to her.
I see my mom walking around checking on the guests making sure everyone has what they need. I watch as she walks towards the tent entrance and makes her way to us with a guest by her side.
As they come closer, I see it's Mr. Gish. I stand and run to him, hugging him tightly. "I'm so glad you came."
He softly speaks, "Thank you for your beautiful note, after Kaye passed. It meant so much to me. So please understand Bella, I can't stay, but I wanted to give you and Edward a gift. Would it be too much to ask you both to go somewhere private?"
XOXOXOXOXOXOXOXOXOXOXOXOX
We enter the house through the kitchen. Edward and I stand to one side as Mr. Gish hands me a medium-sized box. "Kaye bought this the morning before she went into the hospital, after our carriage ride. She had to find something perfect for you and found it in an antique store on Royal Street." He quietly laughs. "She haggled them down to a decent price, according to her."
I gently tear open the wrapping paper to find an intricately carved, mahogany music box with a centered letter 'B' in scroll. When I lift the lid, a small ballerina turns on its pointed toes and the song, 'You are So Beautiful' plays. The tears run down my face as I look up at Mr. Gish trying to find my voice. "This is beautiful, Mr. Gish."
"She wanted you to have it, Bella," his voice breaks.
I smile and accept his hug. "I'll keep it always, thank you."
"And Edward, I have something for you from me." He hands Edward a large envelope.
Edward pulls out sheet music. As he examines the papers, he looks up at Mr. Gish in surprise.
I wrap my hand around his arm. "What is it Edward?"
"It's the sheet music signed by the writers, as well as Joe Cocker."
Mr. Gish shrugs. "I used to own a music store in the Quarter."
Edward shakes Mr. Gish's hand. "Thank you."
"My wish for the two of you is that you have the married life Kaye and I had. You have no idea what you did for the both of us that night." He smiles so sweetly.
"I hope you will come to the restaurant and have dinner with us when you are ready," I invite.
He pats my shoulder. "I'd like that. Now, go. Have fun at your party."
I take the music box and envelope, and place them into a cabinet.
We walk him out, and before we enter the tent, we hold one another tightly and quietly cry.
Edward then drags me onto the dance floor, and we snuggle close.
He runs his warm breath over my neck and nips at my shoulder. "You okay?"
His voice and breath give me a chill. "I'm fine. That was so sweet of Mr. Gish. And please, remind me that I left the gifts in the cabinet."
He kisses my neck. "Will do."
"So are you going to tell me where we are going on our honeymoon, Mr. Cullen?" I taunt.
"I wasn't keeping it a secret from you, Mrs. Cullen. I actually didn't have a fucking clue." He spins me around.
"So, did you figure this out?" Another spin.
"Disney World, you once said you've never been."
"You remembered that? Awww, that's right, you've never been, either. This is going to be great." I smile broadly. "I love you, Edward Cullen."
"I fucking hope so. You just married me, Mrs. Cullen."
We do one last spin, and my father taps Edward on the shoulder. "Do you think I could dance with my daughter?" he pleadingly asks Edward.
"Sure, Charlie." Edward smiles. "I'll go grab my mom."
The dance floor clears as I dance with my dad, and Edward dances with Esme.
"Are you still going to leave after this?" I ask.
"If you don't mind, Bella, I'd like to bring your mother a plate and watch with her … so she won't be alone," he says sadly looking for acceptance.
"Dad, I understand. You don't stop loving because you're angry. When that anger fades, the love is still there." I rub his shoulder.
"When did you get so smart?" He smiles.
I smugly snip, "Always have been!"
I feel a tap and Carlisle smiles. "May I?"
Charlie grumbles, "I guess I'm going to have to get used to sharing you with a lot of guys."
"You're still my dad, grumpy!" I hug him tightly. "Go, be with Mom."
Dad hurries to the doorway as Carlisle swings me around. "Edward isn't the only one with moves."
I giggle, "Oh Carlisle, he has nothing on you."
He smiles. "I know." One more twirl and I see Edward dancing with my mom. She beams with happiness, and this night couldn't be better... but I am wrong.
As an Eveready Battery, it keeps on going.
My husband and I, ooo, do I love the sound of that ... We stand in front of our mammoth cake. Mom hands me a knife, and Edward places his hand over mine and we try to cut into the bottom layer. I plant the knife, but the knife won't go in.
I look around the room to find Ms. Evie. and catch her standing to one side giggling and holding her sides.
I whisper to Edward, "Look at Ms. Evie." I shrug my shoulder in her direction and he nods.
"Let me handle this," he says.
He slides the knife into the middle of where we were trying to cut, and a chunk of frosted-covered rubber sticks to the knife. Edward holds up the culprit piece. "Ms. Evie, what do you have to say?"
She boisterously grins. "April Fools!"
Emmett snickers, "She's a ball-buster."
Edward adds, "Just don't let her get near yours!"
Emmett cups his crouch and stares at Ms. Evie.
She nods and sinisterly laughs.
After dessert, Edward and I decide to do the garter removal. I walk carefully to the designated seat as Edward settles himself at my feet.
"I'm going in, and I may never come out," he announces before he disappears under my dress.
There's a hum of 'oohs' and 'ahs' throughout the tent.
He lifts his head and comes out with a rubber chicken between his teeth. Doing a Groucho impersonation, he says, "What came first, the chicken or the egg?"
Everyone laughs.
"Let's try this again." Edward disappears under my dress coming out with a bag of one dozen buns. "She promised me buns in the oven, and my girl doesn't lie."
Finally, the third time, Edward rises from within, holding my lace garter between his teeth.
He stands next to me and throws it over his shoulder to all the single men. And shut my mouth and call me 'surprised", but Emmett lunges forward over Jasper to catch that garter with outstretched hands. He twists it around his index finger moving it in circles with a searing, fixed gaze on Rosalie.
Edward helps me up onto a chair holding my hips as I ready myself to throw my bouquet.
All the single ladies stand together. Ms. Evie winks at Emmett. He in return pleads with Rosalie to bounce the bitch.
I toss my bouquet over my head. As if in slow motion, each woman jumps to grab the marital promise of being next. BB stands for Big Blonde, and that she is. She tramples over everyone to crush the flowers to her ample breasts.
She smiles and graciously hands a flower to both Alice and Ms. Evie.
Emmett takes her hand, escorts her to my chair and helps her sit with a crossed leg over the other. He takes the garter and stretches it in Rosalie's face. "Am I allowed entrance?"
The crowd roars.
Rosalie separates her legs planting them on the floor.
I shout out and whistle loudly.
Emmett crawls under her gown. "Oh Baby, this is the sweet promise land." There is a lot of movement that follows.
Rosalie smiles as she being jarred left and right. "Emmett, what are you doing down there?" she screams out.
"I'm flagging my claim, Darlin', flagging my claim!" He chuckles loudly. He slides her dress over her long legs to show the garter.
More cheers from the crowd.
Edward and I sit at our table and I rest my head on his shoulder.
"You tired, Mrs. Cullen?" he quietly ask and kisses the top of my head.
"No, I'm savoring the moment, Mr. Cullen."
I gaze toward the dance floor watching the guests as they float around the room to the music. Alice and Jasper look so sweet in a warm embrace as his hands rub her belly.
Emmett and Rosalie look amazing together. Her hands around his neck and his tightly around her waist as they dance, well, rock back and forth. No, they barely move, hypnotized by one another.
I see Esme slap Carlisle's hand as he reaches for another piece of cake. He smiles and pops a piece into her mouth. She giggles and smears some frosting over his lips. He tries to lick them, but he pushes him to one side and plants a good one on him. I poke Edward to take a gander at his parents and his eyes widen.
Oh, in the corner, away from everyone, Mama Jean dances with Garrett. They say when love blossoms the scent fills a room. I guess they both smell the love.
I turn my head to the end of the table and eye my mother and Richard. I mirror her. She, too, gazes throughout the room with a smile on her face with Richard holding her close.
I nod my head as she mouths, "I love you, JujuBee." And I return, "I love you, Mom."
The music plays, "You Are So Beautiful", I snuggle closer to Edward, right where I should be … under his nose.
XOXOXOXOXOXOXOXOXOXOXOXOX
Did you like the rest of the wedding… Guess what? April Fools… Epilogue is next!
XOXOXOXOXOXOXOXOXOXOXOXOX
A/N:
Now, let me rec Postapocalypticdepository stories, since she so graciously rec'd mine.
Skater Boy and Boarder Girl: 10137826
Never Judge by the Cover: 9056924
Boys Will Be: 8868006
Rude Awakenings: 8876785
It's a New Dawn, It's a New Year: 8862243 (complete)
And to: Midnight-Confessions 9182601 by ohgeefantasy
Careless Hearts 9881551 by ohgeefantasy
Pudding Cup: 10189248 (Entry in The Bad Boys of Twilight Contest. Awards: First Place Public Vote & Two Judges)And you get to read more, Gee extended the story… go read.
And to: Edward Cullen FBI Special Agent and Psychic 9626040 by Dinia Steel (complete)
Sequel: Edward Cullen & Friends - Down on the Bayou 10204063
And a shout out rec to: BURN 8999279 by compass54
Also, found this story: Finally in Phoenix 9987411 by laughablelamb
AND: A Crack in the Door 8874295 by jane-with-a-y
AND:New Beginning 10175667 by LadyBeck
XOXOXOXOXOXOXOXOXOXOXOXOX
Recipes:
Hummingbird Cake
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
3 eggs, lightly beaten
2 teaspoons vanilla extract
1 ½ cups oil
1 can (8 oz) crushed pineapple, not drained
2 cups bananas, mashed
1 cup pecans, chopped
Combine the flour, baking soda, salt and cinnamon. Mix together.
Add the rest of the ingredients, until moistened.
Spray 3 (9") pans with cooking spray and, cake in a 350 degree oven for 30 - 35 minutes. Cool cakes. Frost with Pecan Cream Cheese Frosting.
Pecan Cream Cheese Frosting
¼ cup unsalted butter, room temperature
8 oz cream cheese, room temperature
3 ⅔ cups confectioner's sugar (1 lb box), sifted
1 teaspoon pure vanilla extract
½ cup finely chopped pecans
Mix all ingredients until light and fluffy.
Toffee Poke Cake
1 package chocolate cake mix
1 jar (17 oz) caramel ice cream topping
12 oz whipped topping
3 Heath candy bars, chopped
Prepared cake mix as directed in a 13 X 9 pan.
Use the handle of a wooden spoon and poke holes into the cake.
Spoon ¾ cup caramel into the holes and pour the rest over the cake.
Frost with whipped topping and sprinkle with chopped candy.
Grasshopper Baked Alaska
½ cup butter, cubed
2 oz unsweetened chocolate, chopped
1 cup sugar
1 teaspoon vanilla extract
2 eggs
2/4 cup unbleached all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
2 quarts vanilla ice cream, softened
1 package mint Andes Candies, chopped
2 tablespoon creme de menthe
1 tablespoon creme de cacao
green food coloring, optional
Meringue:
8 egg whites
1 cup sugar
1 teaspoon cream of tartar
In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in sugar. Beat in vanilla and eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; stir into chocolate mixture.
Transfer to a greased 8-in. round baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a large bowl, combine the ice cream, Andes candies, liqueurs and, if desired, food coloring. Transfer to an 8-in. round bowl (1-1/2 qts.) lined with plastic wrap; freeze until set.
In a large heavy saucepan, combine the egg whites, sugar and cream of tartar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until egg mixture reaches 160°, about 8 minutes. Transfer to a bowl; beat until stiff glossy peaks form and sugar is dissolved.
Place brownie on an ungreased foil-lined baking sheet; top with inverted ice cream mold. Remove plastic wrap. Immediately spread meringue over ice cream, sealing to edges of brownie. Freeze until ready to serve, up to 24 hours.
Bake at 400° for 2-5 minutes or until meringue is lightly browned. Transfer to a serving plate; serve immediately.
Cassata Cake
1 ½ cups cake flour
½ teaspoon baking powder
¼ teaspoon salt
5 eggs
½ cup cold water
1 ¼ cups white sugar
1 teaspoon vanilla extract
½ teaspoon cream of tartar
2 lbs whole milk ricotta cheese
2 ¼ cups confectioners' sugar
1/2 teaspoon ground cinnamon
1 ½ teaspoons vanilla extract
2 (1 ounce) squares semi-sweet chocolate
½ cup candied lemon peel
⅓ cup white sugar
¼ cup water
3 tablespoons unsalted butter, cubed
Preheat the oven to 325 degrees F. Grease and line with parchment paper 2 nine inch round layer pans.
Sift flour together.
Separate the eggs and set the egg whites aside. Beat the egg yolks together on medium-high speed until very thick, about 4 minutes. Gradually add the cold water. Add 1 ¼ cups of the white sugar, slowly, and beat well for about 3 more minutes. Add 1 teaspoon of the vanilla. Sift the flour mixture over the egg yolk mixture and fold in.
Beat the egg whites and cream of tartar together until stiff peaks form. Fold this into the yolk mixture. Divide batter between the pans.
Bake at 325 degrees F for 25 minutes. Cool on rack for 10 minutes and then invert and cool completely.
Cut each cake layer in half. Place one of the 4 halves on a cake board or plate and sprinkle with a little of the Rum Syrup. Spread about 1-1/2 cups of the Filling over this layer. Add a second layer of cake and repeat this procedure. Top the cake with the last layer of cake. Chill at least 4 hours. Spread Chocolate Glaze over top of cake.
To Make Ricotta Cheese Filling: Beat the ricotta cheese well and add the confectioner's sugar and cinnamon. Add 1-1/2 teaspoons of the vanilla and grate 2 ounces of the chocolate in using the coarse side of a grater. Stir in the candied lemon peel and mix. Chill until ready to use.
To Make The Rum Syrup: Place 1/3 cup of the sugar and the water in a small saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Boil 1 minute and then remove from heat and add the rum. Cool to room temperature
To Make The Chocolate Glaze: Melt 6 ounces of the chocolate and the cream in the microwave, whisk smooth. Add the butter and whisk until dissolved. Cool mixture until spreadable. Spread over the top of the cake.
Salted Caramel Chocolate Chip Mini Cheesecakes
Oreo cookie crust:
18 double stuffed Oreos
¼ cup butter, melted
Cheesecake Filling:
16 oz. cream cheese, softened room temperature
¾ cup sugar
¼ cup plain yogurt
2 large eggs
1 teaspoon vanilla extract
1 cup mini semi-sweet chocolate chips
Homemade Salted Caramel Sauce:
1 cup granulated sugar
½ cup heavy cream
1 teaspoon salt
Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula.
Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
Stir the butter into the caramel until completely melted.
Very slowly, drizzle ½ cup cream. Since the heavy cream is colder than the caramel, the mixture will bubble when added. Boil one minute.
Remove from heat and stir in 1 teaspoon of salt. Cool down before using.
The Cheesecakes:
Preheat oven to 350 degrees.
Place 18 cupcake liners in cupcake pans.
For the Crust:
In a food processor, pulse the whole Oreos until they are a fine crumb. In a medium bowl, stir crumbs with melted butter. Take a tablespoon of the crumbs and butter and press into each liner in the bottom. Bake for 5 mins. Have them sit, as you make the filling.
For the Filling: In a large bowl, beat with hand mixer (or mixer with paddle attachment) the cream cheese until smooth. Add sugar and yogurt. Beat at medium speed until combined. Add eggs, one at a time, on low speed. Beat in vanilla and chocolate chips.
Spoon the batter into the crust, almost fill, and bake for 20-30 minutes. The centers will rise up and fall. Cool for an hour, room temperature. Then, place in refrigerator for at least 2 hours. To serve, add caramel on top with a few sprinkles of chocolate chips.
S'mores Layer Cake:1 cups hot, strong coffee
6 oz chocolate chips
¾ cups cocoa powder
1 cup buttermilk
1 cup vegetable oil
2 ¼ cups granulated sugar
4 whole eggs
1 egg yolk
1 tablespoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking soda
½ teaspoons baking powder
1 teaspoons salt
6 cups Marshmallow Frosting, to ice
2 cups graham cracker crumbs, to layer
Preheat the oven to 325 degrees F. Grease and flour 3 (9-inch) cake pans. Set aside.
In a medium bowl, combine the coffee and chocolate chips. Allow to set for 1 to 2 minutes to allow the chocolate to soften. Whisk until smooth. Add the cocoa powder and whisk until fully incorporated. Whisk the buttermilk, oil, sugar, whole eggs, yolk, and vanilla extract into the mixture.
In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Pour the liquids into the flour mixture and whisk until smooth.
Evenly distribute the batter into the 3 prepared cake pans. Bake for 25 to 30 minutes or until the center springs back when touched lightly. Cool completely on wire racks.
Top each layer with 1 to 2 cups Marshmallow Frosting. Sprinkle 1 cup of graham cracker crumbs between each of the first 2 layers. Top with the remaining Marshmallow Frosting. Toast with a kitchen torch if desired.
Marshmallow Frosting:
3 egg whites
1 3/4 cups granulated sugar
2/3 cup water
2 teaspoons light corn syrup
2 teaspoons vanilla extract
1 1/2 cups mini marshmallows
Place about 3 inches of water in a very large pot and bring to a high simmer.
Place the egg whites, sugar, 1/3 cup water, and corn syrup in a metal or glass bowl fitted over the pot of simmering water.
Beat constantly with an electric mixer while over the boiling water until stiff peaks form, about 8 to 15 minutes. Remove from heat.
Fold in the vanilla and marshmallows. Beat with the mixer on high until the marshmallows melt. Use as desired.
Tres Leches-Milk Cake
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup unsalted butter
1 cup white sugar
5 eggs
1/2 teaspoon vanilla extract
2 cups whole milk
1 (14 oz) can sweetened condensed milk
1 1/2 cups heavy whipping cream
1 cup white sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees F. Grease and flour one 9x13 inch baking pan.
Sift flour and baking powder together and set aside.
Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
Bake at 350 degrees F for 30 minutes. Pierce cake several times with a fork.
Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated.
Eclair Cake
2 (3.5 ounce) packages instant vanilla pudding mix
1 (8 oz) frozen whipped topping, thawed
3 cups milk
1 (16 oz) package graham crackers
1 (16 oz) can prepared frosting
In a medium bowl, blend pudding mix, whipped topping, and milk.
Arrange a single layer of graham crackers on the bottom of a 13X9 baking pan.
Evenly spread half the pudding mixture over the crackers. Top with another layer of the crackers and the remaining pudding mixture. Top with the final layer of graham crackers.
Spread frosting over the whole cake up to the edges of the pan. Cover, and chill for at least 4 hours.
Margarita Cake
1 package orange cake mix
1 package instant vanilla pudding
4 eggs
½ cup vegetable oil
¼ cup lemon juice
¼ cup tequila
2 tablespoons triple sec liqueur
1 cup confectioner's sugar
2 tablespoons triple sec liqueur
2 tablespoons lime juice
Preheat oven to 350 degrees F. Grease and flour a 10 inch Bundt pan.
In a large bowl combine cake mix, pudding mix, eggs, oil, water, lemon juice ¼ cup tequila and 2 tablespoons triple sec. Beat for 2 minutes.
Pour batter into prepared pan. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes; remove to rack and pour glaze over cake while still warm.
To make the glaze: In a small bowl, combine confectioners' sugar with 1 tablespoon tequila, 2 tablespoons triple sec and 2 tablespoons lime juice. Mix until smooth.
Italian Cream Cake
1 cup buttermilk
1 teaspoon baking soda
1/2 cup butter
1/2 cup shortening
2 cups white sugar
5 eggs
1 teaspoon vanilla extract
1 cup flaked coconut
1 teaspoon baking powder
2 cups all-purpose flour
Frosting:
8 ounces cream cheese
1/2 cup butter
1 teaspoon vanilla extract
4 cups confectioner's sugar
2 tablespoons light cream
1/2 cup chopped walnuts
1 cup sweetened coconut
Preheat oven to 350 degrees F. Grease three 9 inch round cake pans. In a small bowl, dissolve the baking soda in the buttermilk; set aside.
In a large bowl, cream together 1/2 cup butter, shortening and white sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 1 teaspoon vanilla, 1 cup coconut, baking powder and flour. Stir until just combined. Pour batter into the prepared pans.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
To Make Frosting: In a medium bowl, combine cream cheese, 1/2 cup butter, 1 teaspoon vanilla and confectioners' sugar. Beat until light and fluffy. Mix in a small amount of cream to attain the desired consistency. Stir in chopped nuts and remaining flaked coconut. Spread between layers and on top and sides of cooled cake.
Giant Ding Dong Cake
1 package devil's food cake mix
1 package instant chocolate pudding
4 eggs
1 1/4 cups water
1/2 vegetable oil
1/4 cup all-purpose flour
1 cup milk
1/2 cup shortening
1/2 cup butter
1 cup white sugar
2 teaspoon vanilla extract
Glaze:
1 cup chocolate chips
1/4 cup shortening
3 tablespoons light corn syrup
2 1/4 tablespoons water
Preheat oven to 350 degrees F. Grease and flour a 10 inch springform pan.
In a large bowl, stir together the cake mix and instant pudding. Make a well in the center and pour in the eggs, oil and water. Mix until well blended. Spread evenly into the prepared pan.
Bake for 45 to 50 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool cake completely on a wire rack before removing from pan.
Slice a 1 inch thick slice off of the top of the cake and set aside. Scoop out the cake for the center of the bottom part to within 1 inch of the sides. Discard or save for another use. To make the filling, whisk together the flour and milk. Cook over medium heat, stirring constantly until thickened. Set aside to cool completely.
Once the flour and milk mixture has cooled, beat the 1/2 cup shortening, butter, sugar and vanilla on high speed until light and fluffy. Add the milk mixture and continue to beat for 4 more minutes. Spoon into the center of the cake and replace the layer sliced from the top.
Glaze: Combine the chocolate chips, 1/4 cup shortening, corn syrup and water in the top of a double boiler. Heat, stirring frequently until melted and smooth. Pour warm glaze over the top of the cake and smooth over the sides. Refrigerate until serving.
Green Tea Layer Cake:
1 cup all-purpose flour
1 cup cake flour
1 teaspoon baking soda
1 teaspoon salt
4 teaspoons powdered green tea
1 ¼ cups sugar
1 cup vegetable oil
3 eggs
1 cup plain yogurt
1 teaspoon vanilla extract
Green Tea Frosting:
1 ¼ cups confectioner's sugar
2 teaspoon powdered green tea
2 tablespoons butter, softened
1 (3 oz) package cream cheese, softened
½ teaspoon vanilla extract
1 ½ teaspoon milk
Preheat oven to 350 degrees F. Grease and flour 2 - 9 inch round pans. Sift together the all-purpose flour, cake flour, baking soda, salt, and green tea powder; set aside.
In a large bowl, beat together sugar, oil, and eggs until smooth. Stir in 1 ½ teaspoons vanilla. Beat in the flour mixture alternately with the yogurt, mixing just until incorporated. Pour batter into prepared pans.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool on wire rack for 30 minutes before turning out of the pans.
To make Green Tea Frosting: Sift together confectioners' sugar and green tea powder. In a medium bowl, combine tea mixture with butter, cream cheese, vanilla and milk. Beat with an electric mixer until smooth.
To assemble the cakes: when the cakes are completely cooled, put one layer on a flat serving plate. Spread a thin layer of frosting over it. Place the other layer of cake on top, and spread frosting to cover the top and sides of cake. Dust with green tea powder if desired. Serve cold or at room temperature.
Ube-Macapuno Cake2 1/2 cups cake flour
3 teaspoon baking powder
1 teaspoon salt
1 cup ube (purple yam). cooked and finely grated
3/4 cup milk
1 teaspoon vanilla extract
1/2 cup corn syrup
7 egg yolks, lightly beaten
1 teaspoon cream of tartar
1 cup white sugar
12 drops purple food color
1 (12 oz) jar macapuno (coconut preserves)
Butter Icing:
1 cup evaporated milk, chilled
3/4 cup white sugar
1 cup butter, softened
1 drop violet food coloring
Preheat oven to 325 degrees F (165 degrees C). Line bottoms of 3 - 9 inch pans with parchment paper, but do not grease. Mix together the flour, baking powder, and salt; set aside.
Place grated ube in a large bowl. Mix together 3/4 cup milk and 1 teaspoon vanilla; gradually blend into ube until smooth. Blend in corn syrup, egg yolks, and oil. Beat in flour mixture until smooth; set aside.
In a large glass or metal mixing bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar, then red and blue food coloring, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pans.
Bake in the preheated oven for 30 to 35 minutes, or until the center of cake bounces back when lightly tapped. Invert pans on a wire rack and let cool upside down. When cool, run a knife around the edges to loosen cake from pans. Fill between layers with coconut preserves, then frost top and sides with butter icing.
To make Butter Icing: Combine evaporated milk and 3/4 cup sugar. set aside. Cream butter until light and fluffy; gradually add sugar mixture, and continue beating to desired spreading consistency. Add food color, one drop at a time until desired tint is achieved.
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We end our recipes with Bella taking the cakes!
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And please, review … it makes me happy.
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