Myrna's Yummy Cakes

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banana split cake

Instead of cake and ice cream, try a birthday party dessert inspired by both. This gooey trifle overflows with layers of vanilla cake, vanilla pudding, whipped cream, bananas, and drippy chocolate sauce.


Ingredients

Serves 10 to 12

  • FOR THE PUDDING
  • 2 tablespoons plus 2 teaspoons cornstarch
  • 1/2 cup granulated sugar
  • 1 pinch of salt
  • 2 large eggs
  • 2 cups whole milk
  • 1 tablespoon unsalted butter, cut into small pieces
  • 1 teaspoon pure vanilla extract
  • FOR THE WHIPPED CREAM
  • 2 cups heavy cream
  • 1 tablespoon confectioners’ sugar
  • FOR THE ASSEMBLY
  • Yellow Cake, baked in two 8-inch round cake pans
  • 4 large bananas, peeled and halved crosswise then lengthwise
  • 1/2 cup store-bought chocolate sauce, warmed
  • 1 maraschino cherry, for decorating
  • Yellow sprinkles, for decorating
  • 1/4 cup toasted walnuts, chopped (optional)

Directions

  1. Make the pudding: Prepare an ice-water bath; set aside. Whisk together cornstarch, 2 tablespoons granulated sugar, and salt in a small bowl. Whisk eggs in another bowl until smooth; whisk into cornstarch mixture. Set aside.
  2. Whisk together milk and remaining 6 tablespoons sugar in a medium saucepan. Bring to a boil over medium-high heat. Slowly pour milk mixture into egg mixture, whisking constantly.
  3. Pour mixture back into saucepan. Cook, whisking constantly, over medium-high heat until thickened, about 2 minutes. Remove from heat, and pour through a sieve into a medium bowl. Whisk in butter and vanilla. Set bowl in ice-water bath, and let cool, stirring occasionally, 30 minutes. Pudding can be refrigerated in an airtight container up to 3 days.
  4. Make the whipped cream: Put cream into the bowl of an electric mixer fitted with the whisk attachment; beat on medium speed until soft peaks form. Add confectioners’ sugar. Beat until stiff peaks form.
  5. Assemble the cake: Using a serrated knife, trim tops of cakes level, then cut each in half horizontally, making 4 layers. Place 1 cake layer into the bottom of a straight-sided 4-quart bowl (about 8 inches in diameter and 6 inches high). Spread with 1/2 cup pudding, then with 3/4 cup whipped cream. Arrange 4 banana quarters on top; top with another cake layer. Repeat 3 times, decorating final banana layer with a dollop of whipped cream. Drizzle with chocolate; top with a cherry. Sprinkle with sprinkles and nuts, if desired. Using a large spoon, divide portions among serving bowls. Serve immediately.

Myrna  :rose:

coconut cream pie

Ingredients

Makes one 9-inch pie

  • All-purpose flour, for dusting
  • 1 large whole egg, lightly beaten, plus 4 large egg yolks
  • 3 cups canned unsweetened coconut milk
  • 2/3 cup granulated sugar
  • 5 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 ounces semisweet chocolate
  • 1 cup heavy cream
  • 1/4 cup confectioners’ sugar
  • 1/2 recipe Pate Brisee for Coconut Cream Pie
  • Fresh Coconut Curls
  • Chocolate Curls

Directions

  1. Preheat oven to 375 degrees. On a lightly floured work surface, roll out dough to a 12-inch round, a bit less than 1/4 inch thick. Fit dough into a 9-inch pie plate. Using kitchen shears or a sharp knife, trim crust to a 1/2-inch overhang all around. Fold under overhang so it extends slightly beyond edge of pie plate. Crimp edge as desired. Prick dough all over with a fork. Brush rim of dough with beaten egg. Chill pie shell until firm, about 30 minutes.
  2. Line chilled pie shell with a round of parchment paper, leaving a 1-inch overhang. Fill with pie weights or dried beans. Bake until edges of crust just turn golden, 15 to 20 minutes. Remove parchment and pie weights. Return crust to oven, and continue baking until golden all over 15 to 20 minutes more. Place pie shell on a wire rack to cool completely. Reduce oven temperature to 325 degrees.
  3. Place Coconut Curls on a rimmed baking sheet and bake, tossing occasionally, until fragrant and lightly golden, about 10 minutes. Set aside.
  4. Prepare an ice bath; set aside. In a bowl, lightly whisk egg yolks; set aside. In a saucepan, whisk together coconut milk, granulated sugar, cornstarch, and salt. Bring to a simmer (do not boil), and cook, whisking constantly, 3 to 4 minutes.
  5. Whisk a quarter of hot-milk mixture into egg yolks; whisk in remaining milk mixture. Strain into a clean saucepan, and cook over medium-high heat, whisking constantly, until custard is thick and bubbles appear in center, 2 to 3 minutes. Transfer to a medium bowl, and cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. Set in ice bath until completely chilled, 30 to 35 minutes. (Filling can be kept in refrigerator, covered with plastic wrap, up to 1 day.)
  6. Melt chocolate in the top of a double boiler or a heatproof bowl set over a pan of simmering water (do not let bowl touch the water), or in the microwave. Stir until smooth, and set aside until cool to touch, stirring occasionally.
  7. Using a pastry brush, coat inside of cooled crust with melted chocolate. Place in refrigerator or freezer until firm to touch, about 10 minutes
  8. Fill crust with coconut custard, spreading evenly with an offset spatula. In the bowl of an electric mixer fitted with whisk attachment, combine cream and confectioners’ sugar; beat until soft peaks form. Using a small offset spatula, spread whipped cream on top of custard. Refrigerate pie at least 3 hours before serving. Garnish with toasted Coconut Curls and Chocolate Curls just before serving.

The Ultimate Chocolate Chip Cookie

3/4 c Butter Flavor Crisco

1 1/4 c Firmly packed light brown

-sugar 2 T Milk

1 T Vanilla

1 Egg

1 3/4 c All-purpose flour

1 t Salt

3/4 t Baking soda

1 c Semi-sweet chocolate chips

1 c Pecan pieces (opt)

HEAT oven to 375’F. COMBINE Butter Flavor Crisco, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until creamy. BEAT egg into creamed mixture. COMBINE flour, salt and baking soda and mix into creamed mixture until just blended. STIR in chocolate chips and pecan pieces. DROP rounded tablespoonfuls (about 2 measuring tablespoons of dough) 3″ apart on ungreased baking sheet.

BAKE at 375’F. for 8-10 minutes for chewy cookies (cookies will appear moist – DO NOT OVERBAKE), or 11-13 minutes for crisp cookies. COOL on baking sheet 2 minutes. REMOVE to cooling rack. Makes 3 dozen 3″ cookies.

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Reviews

My cake was a big hit. Not only did it look great but tasted great as well. Myrna done a great job.
Thank you,
Myrna

Jackie

Thank you myrna cake was a big hit.

Bob