German Chocolate Cake Recipe! {Scratch}

German Chocolate Cake Recipe by

You will LOVE this recipe! The cake is super moist and decadent, it is a tried & true favorite! Traditionally, German Chocolate Cakes are often filled with their signature (wonderful) filling, but not frosted around the sides. However, we decided to frost the sides in chocolate buttercream, and I love the look!

German Chocolate Cake

Preheat the oven to 350 degrees and grease and flour 3 (8 or 9 inch) pan

1 pkg. (4 oz) (113 g) Bakers German Sweet Chocolate Bar
1/2 cup (118 g) boiling water
4 eggs separated
1cup (226 g) butter softened
2 cups (400 g) granulated sugar
2 1/2 cups (285 g) cake flour
1 teaspoon (5 g) baking soda
1/4 teaspoon (1.5 g) salt
2 teaspoons (8 g) vanilla
1 cup (242 g) buttermilk

Melt the chocolate in 1/2 cup boiling water. Let sit for 1 minute then stir until completely melted. Set Aside. Separate the 4 eggs and beat the whites in a small bowl on high speed until stiff peaks form. Set Aside. Whisk together the flour, baking soda and salt. In the bowl of your electric mixer or hand mixer beat the butter until smooth then add the sugar and beat until fluffy and light ( 2 to 4 minutes) Add egg yolks one at a time, beating well after each. Add the melted chocolate and vanilla and blend. Add the flour mixture alternately with the buttermilk beginning and ending with the flour mixture ( 3 additions), beating at medium speed until well blended after each addition. Gently fold and stir in the egg whites and pour into the prepared pans.

Bake 30 minutes or until a toothpick in the center comes out clean. Cool for 10 minutes then turn out. Cool layers completely and they are ready to fill and frost. To freeze for later use, cover individually with plastic wrap while still warm to the touch and wrap in aluminum foil. Can be frozen for 2 months.

Coconut Pecan Filling/Frosting

1 1/2 (171 g) pecans, chopped
2 2/3 cup (7 oz) (198 g) flaked coconut
4 egg yolks
1 teaspoon (4g) vanilla
1 can (12 oz) (354 ml) evaporated milk, (you could also use light or heavy cream)
1 cup (200 g) granulated sugar
1 stick (8 T.) (113 g) butter

Whisk egg yolks, milk and vanilla in a saucepan until blended. Cook over medium heat for 10 to 12 minutes or until thickened, stir constantly. Remove from heat and stir in the coconut and nuts. Allow to cool before spreading on the cake.

This is enough to fill and frost 3 (8 or 9 inch) layers. It is very rich so it can be used as a fill and on the top layer, leaving the sides unfrosted. For our pictured cake we use as a filling and frosted with chocolate buttercream Here is a link to the Classic Chocolate Buttercream recipe!

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Category: Cakes and Cupcakes, Recipes, Slider

Happy New Year~2015! Cake Tutorial {Blog}

New Year's Cake Tutorial by


Hi everyone!  The new year is almost here and I wanted to share a festive, quick & easy cake tutorial with you!

First, I truly love the look of piped buttercream on cakes.   In fact, the more piping, the better!  It’s often a quicker option than applying frosting with a completely smooth finish, and I love the dressed up feel.

I often use my trusty 2D tip to pipe vertical ribbons of buttercream onto cakes….but today I wondered what would happen if I piped horizontally instead.  The result is so pretty…and so easy!  It’s my favorite part of this tutorial ;0)

First, I crumb coated my cake with a thin layer of buttercream.  Then, starting from the bottom of the cake, I piped long strands of buttercream with my 2D tip.  If you have a turntable, it makes things a bit easier so that you can spin as you pipe.  We used this recipe but any frosting that holds it’s shape nicely to piping would work well.

Happy 2015 Tutorial by  Still going!  I love the effect.

Happy 2015 Tutorial by

Here is a shot of the back of the cake.  I stopped and started  my bands of frosting in the same spot, creating a seam all the way down.  If the seam bothers you, you can pipe a vertical line of small rosettes, or add sugar pearl “buttons”, but I like the look just as it is ;0).

Happy 2015 Tutorial by

The piped frosting was finished in just a matter of about 5-10 minutes!  Next, I created a fondant plaque.  We actually used a plaque cookie cutter for this.  If you don’t have one & would like this same shape, you can use a rectangular cutter and then snip away the corners with a small circle cutter or piping tip.

I dusted my plaque with silver luster dust. (Rolkem Super Silver)

Happy 2015 Tutorial by

My fondant numbers were cut using a Wilton cutter set. I dusted with gold luster dust (Rolkem Super Gold) & sparkled with hologram twinkle dust.

Happy 2015 Tutorial by Now for the stars!  I melted white candy coating/bark coating and spooned it into a disposable piping bag (with the tip snipped away).  Then, I piped lots of stars onto a waxed paper lined cookie sheet.  I chilled in the freezer for about 5 minutes so that they would set up much more quickly and could be easily handled.

Happy 2015 Tutorial by Using a dry paintbrush, I dusted my stars with silver and gold luster dust.  Pearl dust would have been nice too!  I chilled the dusted stars one last time for a few minutes before placing them into the frosting. (* Use your preferred luster dust for your stars.  I used Rolkem Super Silver & Rolkem Super Gold luster dust for mine, which I ordered online.  You could also sprinkle your stars with sparkling sugar/sprinkles or sugar pearls before they set up, or by using a little piping gel as adhesive.)

Happy 2015 Tutorial by

And that’s all there is to it!  I love the sophisticated look of this cake, and I especially love that it came together so quickly!

New Year Cake Tutorial By


Thanks for stopping by our site, we truly appreciate it!   Wishing you all the best in the new year!  Here’s to 2015! xoxo

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Category: Blog Tutorials, Buttercream Techniques, Seasonal & Holiday, Winter

Coconut Cake Recipe


Coconut Cake with Coconut Cream Cheese Frosting! Recipe by



I LOVE this delicious Coconut Cake Recipe! The cake in this recipe is a yellow cake, with a flavorful coconut filling and coconut cream cheese frosting! (The holly decoration is fondant leaves with Sixlets red candies for berries.) *Special thanks to my Aunt Kay for sharing her mother’s recipe with us that we have all fallen in love with over the years!


Make your preferred yellow or white cake (plus one teaspoon of coconut extract).  We like our Yellow Cake {Scratch Recipe}.  We baked two layers of cake and torted them, so that we could have 4 layers (and more filling!).


Filling for Coconut Cake (this could be made in advance)

1 cup (200g) granulated sugar
2 Tablespoons (8g) flour
2 Tablespoons (28g) butter
1 cup ( 242g) whole milk
1 teaspoon (8g) vanilla extract
1 teaspoon (8g) coconut extract
1 1/2 cups (105g) sweetened flaked coconut

Add sugar and flour to a saucepan and whisk to blend. Stir in the whole milk, add butter and cook over medium heat until just before boiling. Reduce heat and stir until the sugar is completely dissolved. When you remove from the heat stir in the vanilla and coconut extracts and the flaked coconut. Allow to cool completely before spreading over cake layers.

Coconut Cream Cheese Frosting

(This is our same cream cheese frosting recipe, but with the addition of coconut extract.)

1 cup (2 sticks) (226g) unsalted butter, softened
8 oz. (226g) cream cheese, softened
1/2 teaspoon (3g) salt
2 teaspoons (8g) vanilla extract
1 teaspoon (4g) coconut extract
4 to 4 1/2 cups (420 – 470g) powdered sugar, additional powdered sugar if needed

(2 cups Flaked Sweetened Coconut -optional.  For pressing into the frosted cake.  We used 2 cups for an 8″ cake.)

In the bowl of your mixer beat the butter and cream cheese until smooth. Add the vanilla and coconut extract. With the mixer on low speed gradually add the powdered sugar and 1/2 teaspoon salt. Beat until smooth.

Makes 4 cups and will cover a 2 layer 8 inch round cake. Frosting should be refrigerated.

To Assemble the Cake

Place 1 cake layer on a cake plate or cake board. Spread with filling, place second cake layer on top of this and fill, and so on.  Once all the cake layers are filled, frost the cake with Coconut Cream Cheese Frosting. Pat approximately 2 cups flaked sweetened coconut over the top and sides of the cake. Press the coconut gently into the frosting so that it will stick. Cover the cake and refrigerate until ready to serve. For best flavor, remove the cake from the refrigerator 2 hours before serving.


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Category: Blog Tutorials, Cakes and Cupcakes, Recipes

A Roundup of Our Christmas & Winter Tutorials!

Christmas and Winter Cake Tutorials-


Hi everyone!  I hope that you are having a great week!  I’ve been scrolling through our Christmas and winter themed tutorials and realized that many of you may not know just how many cake and cupcake tutorials that we have to share!  We have quite a few free blog tutorials as well as video tutorials.  I had even forgotten about one or two of these myself!

Anyway, I have lots of cuteness to share with you… just click the photo to visit the tutorial!


I’ll start with our free blog tutorials!

Here we have a festive Christmas tree of buttons~

Christmas Tree of Buttons~ Blog Tutorial by



Elegant Chocolate Trees!  Chocolate candy/bark coating makes for a quick & easy design.  This time of year, when in doubt, I add a chocolate tree or two!

Elegant Chocolate Trees tutorial by

We made this little guy (and friends) in our first year of My Cake School!  Just a simple little strawberry & chocolate mouse, but isn’t he cute?

Sweet Strawberry Mouse tutorial by

Santa!! This is one of my favorite tutorials for Christmas.  He is a buttercream frosted cake with a cupcake pull-apart beard! ;0) So much fun.

Santa Cupcake Cake Tutorial by

Our ornament (truffle) wreath tutorial is a new favorite of mine!  So elegant (and nobody would guess how simple!)

Truffle Ornament Wreath Tutorial by

I just love buttercream, but if it can be ruffled buttercream , I love it even more!  This ruffled buttercream wreath is another simple and unique design. I made matching cupcakes too!

Buttercream Ruffled Wreath Tutorial by

This beautiful platter of Christmas cupcakes is from both a blog and video tutorial!  I think the snowmen & mittens are my favorite! ;0) Christmas Cupcakes Tutorial by


Another oldie, The Polar Express!  In this blog tutorial, you will learn to make a lovely sleigh bell topper.

Polar Express Cake tutorial by

Next, we have little mini candy bar reindeer!! Whether on a stick or on top of chocolate ice cream, these make adorable party treats!

Candy Bar Reindeer!  Tutorial by

And finally….from our list of free tutorials is our Red Velvet Cake!  Not so much a tutorial, but this recipe is a new family favorite of ours! PERFECT (if I do say so myself).

Red Velvet Cake Recipe by


Now for our Video Tutorials for Members!  Some tutorials have a way of getting lost in our member video library, and I wanted to make sure that you knew about them!


First, our recent gingerbread house cake video tutorial!   We had the best time decorating this one!

Gingerbread House Tutorial by


Our sledding snowmen!  Learn to carve a sledding hill into your cake along with some cheerful snowmen! ;0) One of my favorites!

Sledding Snowman Cake by

More cuteness!  We made this igloo cake with penguins a while back, and it still makes me smile ;0)

Igloo Cake with Penguins! Tutorial by MyCakeSchool.comHere’s our candle cake!  This video will teach you how to make a beautiful candle for your dessert table.  We lit ours for the photo! ;0)


Candle Cake Video by

Yule Log!  In this video, you’ll learn to make a cake roll & decorate as a yule log!  This cake is frosted with chocolate buttercream, even the pinecones & pine needles are edible.

Yule Log Cake Tutorial by

Crown your cake with a Gum Paste Poinsettia!

Beautiful Gum Paste Poinsettia Video by

This cheerful frosted Christmas Tree video tutorial with complete with dancing gingerbread men has been a Christmas favorite of mine for years!  I hope that you love it too ;0)


Christmas Tree Cake Video Tutorial by

Another happy cake video for you!  Have you ever made a tilted cake?  This video will show you how (plus one cute skiing snowman and lots of royal icing snowflakes!) ;0)

Tilted Cake Video Tutorial by

Need to make a sweet Santa & Rudolph?  This video will show you how! ;0) Santa and Rudolph Member Video by

Buttercream Poinsettias are so quick & easy, but so beautiful on a platter!  Learn to make them in this video!

Buttercream Poinsettia Cupcakes by

And finally, our beautiful Nativity Cake video tutorial. Sometimes the simplest decorations can be the most elegant, and I love the story that these simple gum-paste cut outs tell.  Enjoy the video!

Nativity Cake Video Tutorial by


Thanks for stopping by, I hope that you’ve found something to spark your interest or creativity! I have truly loved creating these Christmas tutorials over the years.  xo


Christmas and Winter Cake Tutorials-

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Category: Blog Tutorials, Seasonal & Holiday, Winter

Ornament Wreath Cake~ Blog Tutorial

Hi everyone!

Today I’m going to share a cake with you that I think is so elegant, but the technique is very simple (yay!).  Our inspiration for this design is from the many beautiful ornament wreaths that I’ve seen floating around on Pinterest & on neighbors’ front doors.  Grab yourself a bag of white chocolate truffles and let’s get started! ;0)

White chocolate truffles are the perfect size, shape, and color for this project.  I used Lindor truffles, which I found at our local Rite Aid, but I’m sure that you can find them in a number of stores.  If you enjoy making cake truffles/cake balls, they would make a great alternative.

I wanted to add a bit of drama and shimmer to my truffles with a dusting of super pearl dust.  What a difference!  You could also use pearl spray (Wilton or PME brand for example).  If you don’t want to pearlize, we’ll show another option with sparkling sugar below.


Some of our truffles were dressed up with sparkling sugar!  To make the sprinkles stick, I first brushed the truffles with piping gel.

Truffle Ornament Wreath Cake Tutorial by

Then, I poured the sparkling sugar into a ziplock bag, placed the sticky truffle into it, and gave it a good shake!

Truffle Ornament Cake Tutorial by

If you like piping and scrollwork (like me!), you may like to add some swirls to your truffles.  I melted candy coating, spooned into a piping bag with the tip snipped away, and some swirls and dots.  I chilled for a few minutes until set, and then dusted the swirls and dots with more pearl dust.

3-02-IMG_6344I dusted some of the other truffles with gold luster dust.  I went with a pearl and gold theme, but these would be so cute with colorful dots also…maybe even mix in a few peppermints.  There are so many options!
5-04-IMG_6361 Finally, as an optional step, I decided to add a few fondant snowflakes that I made with my PME snowflake plunger cutter.



I arranged the truffle “ornaments” and snowflakes around the top of a 6″ round cake which was frosted with vanilla buttercream.  You can glue these truffles into place with a little frosting.


Finally, I added a bow to my truffle/ornament wreath and secured with a dot of frosting.  I love the look!

Truffle Ornament Wreath Cake Tutorial!

Thanks for stopping by, I hope you’ll give this wreath of elegance and deliciousness a try this holiday season! :0)  Have a great weekend!

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Category: Blog Tutorials, Winter

Red Velvet Cake {Scratch Recipe}


Red Velvet Cake Recipe by

Hi everyone!  Today we wanted to share a recipe for red velvet cake that we have fallen in love with!  For me, it’s the perfect recipe.  It is moist without being overly soft or crumbly, it has just the right amount of chocolate, and it is stable enough to withstand the weight of fondant (or a giant coat of cream cheese frosting!) ;0)

I’ve piped on my Cream Cheese Frosting with a 2D fat star tip, and the white trees are just a simple decoration from candy coating, like the ones from THIS  tutorial!

I hope that you love the recipe as much as we do!  Enjoy!


Red Velvet Cake

The Reverse Creaming method is used with this recipe.


3 large eggs
1 Tablespoon (12 g) vanilla extract
2 Tablespoons (24 g) red liquid food coloring
1 cup (242 g) sour cream
1/4 cup vegetable oil
1/3 cup (73 g) milk
2 1/2 cups (254 g) cake flour
2 cups (400 g) granulated sugar
4 Tablespoons (19 g) unsweetened cocoa powder
1/2 teaspoon ( 3g) salt
1 Tablespoon (15 g) baking powder
1 1/2 sticks (12 T) (170 g) unsalted butter softened (Do not soften in microwave). I cut the butter into 1/4 inch slices onto waxed paper so it will soften quickly

Preheat oven to 350 degrees. Grease and flour two 8 x 2 inch pans.
In a separate bowl, combine eggs, vanilla, red food coloring, sour cream, veg. oil, and milk. Whisk to blend and set bowl aside.
Add the dry ingredients to the mixing bowl and blend with the mixer on medium speed for 30 seconds until the dry ingredients are well blended.
Slowly add the slices of butter a few at a time while the mixer is on medium speed. Beat for approximately 1 minute or until the dry ingredients are moistened by the butter. Scrape the sides and bottom of the bowl.
Gradually add approximately 1/2 of the egg mixture beating at medium speed for 1 1/2 minutes – the batter will be thick and fluffy. Scrape bottom and sides of bow. Add the remaining egg mixture in 2 pourings, scraping the bowl and beating for 20 seconds after each addition .

Bake at 350 degrees for 30 – 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pans 10 minutes then turn out.

7 cups cake batter

*We love this recipe with Cream Cheese Frosting.  If you are a fan of peppermint, add a little extract  (start with 1 tsp. and adjust to your liking from there) for peppermint cream cheese frosting! It’s a great combination.


Red Velvet Cake Recipe by

The BEST Red Velvet Cake Recipe by!

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Category: Cakes and Cupcakes, Recipes, Seasonal & Holiday, Winter

Gingerbread Cake ~ A Doctored Cake Mix Recipe

Gingerbread Cake~A Doctored Cake Mix Recipe- by

This gingerbread cake recipe is delicious, and works great with the carving necessary for our Gingerbread House Cake Video Tutorial in our member library. I hope that you enjoy it!

Gingerbread Cake

This recipe is the same as our White Almond Sour Cream Cake – Doctored Cake Mix with just a few changes. The cake is dense enough for carving the roof of the Gingerbread House Cake.

Preheat oven to 325 degrees
Grease and flour cake pans

Do not follow ingredients on the back of the cake mix box, use the ingredients listed below.

1 box Spice Cake Mix, sifted….. I used Duncan Hines
1 cup (121g) all purpose flour
1 cup (200g) granulated sugar
1/2 (3 g) teaspoon salt
1 cup (242 g) sour cream
1/2 cup (118 g) water
1/2 cup (161g) Molasses,
3 large eggs
1 teaspoon (3 g) cinnamon
1 1/2 teaspoon (3 g) ginger
1/4 teaspoon nutmeg


In the bowl of your mixer combine the dry ingredients and whisk 30 seconds to throughly combine. To this add the remaining ingredients and mix on medium speed for 1 minute ( a bit longer if using a hand held mixer). Scrape the bottom and sides of the bowl and beat another minute. Pour into prepared pans and bake at 325 degrees. Check at 35 minutes, the cake will be slightly pulled away from the sides of the pan and a toothpick inserted in the center should pull out clean or with only a few crumbs.

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Category: Blog Tutorials, Cakes and Cupcakes, Recipes

Gingerbread House Cake~Video Tutorial

Gingerbread House Cake! Member Video!Today we are talking gingerbread houses. Or even better, how to build an adorable gingerbread house in cake form. We loved creating this cake..

Join our site to have access to this and many more Videos and Recipes!

Category: Carved/3D, Seasonal & Holiday, Themes and Occasions, Video Tutorials, Winter