Tag Archives: cakes

My life: the coloring’s of a 2 year old

4 Feb

Good music.

A beer.

A new adventure.

A dream.

Self motivation.

A new chapter.

A new chapter…

There’s a point in every story where the climax is almost reached and the story tends to lean in one conclusive direction, leaving the witnesses with a false sense of knowing what will come next or what the outcome may be. I am always one who predicts what will happen. I tend to usually be right, of course, when I am not. Okay, who am I kidding… I am usually never right.

If I had to draw my life out on a map, it would basically look like a two-year old went a little crazy with a marker. It’s all over the place and the “paint by numbers” section is nowhere close to what it was supposed to be. There’s black for white, and red for green. It’s not at all what I was told.

My life has been full of chapters that I have graciously ended and improved on. It has been full of climaxes and full of rock-bottoms. I have learned and I have failed, miserably, at times. Yet, here I stand. A smile on my face and new chapter in my life…

I have to say though, my last chapter is coming to a close and it has been the hardest one to close.

I fear as though this will be the start of chapters being hard to close.

My job as a mom to young, I want you to hold me young minions, is almost at its climax and I am having to put those years behind me. It’s the place: “I’m 31 and I am done having children”, it’s a bitter-sweet place…

It’s a bitter, bitter… sweet place…

Like for example: Now that my youngest is potty trained, I will no longer have to change any more diapers. Ever. EVER! Then it’s the realization that “I will never change my babies diaper again”.

It’s the sad SAD realization that my babies will no longer be that small again… bitter sweet.

* yeah, yeah, I hear you mom and dad saying: “This girl is RETARDED!” (you say it like Carlos Mencia does) “I would be stoked to never change a diaper ever, ever, ever, again!”

Yes, I hear you, but I aint talking to you! I’m talking to the future you. The future you when you come to my same cross roads…

Exciting things come after you close a chapter, willing or not.
New things can begin, new dreams come alive!

I am looking forward to this new chapter. Even though I am not ready for the craziness that comes with two little lady killers, I am up for the challenge. There is bound to be a couple “Mom doesn’t like that girl…” moments and you best bet that I’ll have my shot-gun ready. I’ll have my shot-gun in one hand and a spatula in the other… pretty much.


I have dreams other than just being a super awesome mom, we should all have them. Yes, I may have cleaned up toys, washed soccer and MMA uniforms, answered a billion “why” questions, kissed another booboo, pretended to go to the moon, pretended to be a monkey who went to the moon, colored I don’t know how many Lightening McQueen cars, read the same story with ‘Scout The Dog’ and a number of other things I do automatically like some mom zombie… But that doesn’t mean I can’t have other dreams. I can be the best mom, and totally rock at other things too.

I’ve learned that just because one chapter closes, doesn’t mean it’s the end of me. I’ve taken the opportunity from my kids getting older and applied it to something for me. So, for the last year I have been working on building my business Ohana Sweet Treats. {thus the lack of me being here}

My dream is finally {slowly} becoming a reality. I couldn’t have closed the “baby” chapter unless I had started my new one.

A blank canvas now becomes a dream. MY dream now becomes my vision. A vision becomes reality.

I am focusing on maintaining my passion and my goal to be a better mom, daily. I am proud to say that you can follow my business on FACEBOOK or INSTAGRAM and you can find my “behind the scene” blog here! I am back bitches!!!!!

Take you for a ride on my big green tractor…. cake

6 Apr

Do you think I am crazy yet? Well you haven’t seen anything yet!

Yes, I made another tractor cake for my son.

Here is the cake I made him for his Birthday Party we had this past Saturday.
3d cake


What fun it was to make!

I will have my tutorial up soon for those of you wanting to know how you can create this fantastic cake for tractor lovers everywhere!

For now, I am spent and utterly exhausted and will be found probably sitting on my couch watching TV while consuming some alcohol…


Happy! Happy! Happy!

Angel Food Cake with a Cherry Red Wine Sauce

10 Aug

I love Angel Food Cake! It’s one of my all time favorites and you can’t beat the light, fluffy, yet sweet, cake! This is just one version of my Angel Food Cake, you can make any type of sauce for it, this one, I used Cherries that I had left over in my fridge. Now that my Strawberries are ripening in my garden, I think I might use those for a sauce next! Enjoy!

every day in april cake

Cake Ingredients:

  • 1¼ Cups all-purpose flour
  • 1 ½ Cups sugar, divided
  • 1 ½ Cups egg whites (usually about a dozen eggs)
  • 1 ½ Teaspoons cream of tarter (sooo important, if you don’t have it, don’t make it!)
  • ¼ Teaspoon salt
  • 1 ½ Teaspoons vanilla (if you are using imitation, use 2 teaspoons) or ½ teaspoon almond extract

Sauce Ingredients:

  • 1lb or about 20 cherries cut in half
  • ½ – ¾ cup of sugar (to sweetness taste)
  • 1½ cups of red wine (I used a Pinot Noir that I had left over, but any red wine that you prefer will do)
  • 2  Tablespoons corn starch
  • 2 – 2½ Teaspoons of cumin (or less, to taste)
  • 1 tablespoon of vanilla


Mix flour and only ½ cup of sugar in a small bowl and set aside.

Place egg whites in mixing bowl.

NOTE:  make sure that there are NO traces of egg yolks. If there is egg yolk in the mix, it will not work! My secret to separating eggs is cracking the egg and then pouring it gently into my hands. I transfer the egg gently back and forth between my hands letting the whites slip through my fingers while still holding the yolk, over a bowl, making sure that the yolk does not crack. I place the yolk in a separate bowl to save for later {you can make a pudding with the left over egg yolks}. If you are just beginning to learn how to separate eggs, be careful to not get egg shells into the mix by separating the eggs one at a time in a different bowl, once successful with one, transfer into your mixing bowl. Do this for all 12 eggs until you have mastered cracking and separating the eggs.

Whisk, beat your egg whites until you feel like your arm will fall off or that your mixer will burn up! Ha! Unless you are using a KitchenAid mixer, in that case keep your mixer on speed 6 and whip for about 30-60 seconds or until frothy.

Add cream of tarter, salt and vanilla. Turn to speed 8 or high on hand-held mixer and whip until whites are almost at a “stiff peak” but not dry.

stiff peak

Example of a “stiff peak”

Turn the speed down to low or level 2 and gradually add remaining 1 cup of sugar and mix for another minute.


Add sugar slowly, 1/4 cup at a time

Once sugar is mixed in, stop and scrape bowl.

Remove bowl from mixer and spoon flour-sugar mixture, one-fourth at a time, over egg whites, FOLDING gently with a spatula, until just blended.


spooning flour/sugar mixture by fourths at a time

NOTE: Do not mix, folding is the key! When you fold the mixture you allow the air to stay into the mixture which creates the light, fluffy aspect of the cake. If you mix, your cake will not turn out right!

Folding the mixture is the key!

Folding the mixture is the key!

Once it is just blended, pour batter into ungreased tube pan {typically a normal angel food cake pan}. With a knife, gently cut through the batter to remove any large air bubbles. Not too much though!


Gently cutting through mixture to get rid of large air bubbles

Bake cake at 375° for about 35 minutes or until crust is golden brown and cracks are very dry. I tend to like my cake a bit more brown on top, so I watch mine after the 35 minutes until It’s ready. Up to you!


Golden brown and dry cracks!

Once done, IMMEDIATELY invert cake onto funnel or whatever else you can find. Some newer pans have metal pegs that stick out just for this reason. Check your pan! Mine does not, so I just inverted it on a cooking rack. I’ve seen some people invert their pans on wine bottles or a soft drink bottle!


Inverting immediately on a cooling rack

Once cooled completely, remove from pan.

TIP: I place a plate over my cake pan and flip it upside down. So the top of the cake is facing down on the plate. I then take the plate I want to serve it on and flip it over again, so that the top of the cake faces up! 

Cherry Sauce:

Add your sugar and cut cherries in a sauce pan on the stove on medium heat. Stirring often, let sugar melt and cherries well coated.

While your sugar is melting, take about ¼ cup of your red wine and pour into a separate bowl and whisk in your corn starch and set aside.

Pour the remaining red wine into Cherry/sugar mixture on stove and bring to boil. Stirring often! Once to boil, turn heat down. Stir in your cumin and vanilla and simmer for 10 minutes. Red wine should reduce {thus, calling it a reduction sauce}.

Stir in your corn starch and red wine mixture you set aside before.

Simmer again for another 5-10 minutes. STIRRING OFTEN! We don’t want to burn the sauce! Sauce should be bubbling and thickening. Remove from heat and allow to cool to serving temperature. OR… once cooled enough place in an airtight container and refrigerate it until it’s time to serve. You can serve it cool, or warm it up again for a nice warm sauce.

I melted some white chocolate and poured in over the cake before I smothered it with the cherry sauce!

angel food cake 1


Happy Baking!

Have any questions or comments?! Email me!

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