Lovely Lady Cakes

Friday, December 20, 2013

Pistachio Tiramisu & good-bye to 2013...

The holidays are a time to visit family, cuddle up by the fire, and my favorite part make something sweet.  So for this holiday I bake with my sister Laura, and my mom in Texas at my grandmothers house.  My sister loves Tiramisu so we saw a recipe in the edible Austin cooks that took toasted pistachios and amaretto liqueur and layered into a tiramisu.  It was so delicious and perfect for that holiday table spread.

Pistachio Tiramisu

pistachio paste:
 place 1. c. toasted nuts in a food processor and finely chop
then add 1/2 c. honey and 1 tsp salt and blend till a paste
set off to the side to add later

in a bowl add 10 egg yolks and 3/4 c. sugar
and using a kitchen aid mixer blend the mixture till it turnes a light lemon yellow in color and thick and creamy about 5-7 minutes.
then add 3 c. Mascarpone cheese the pistachio paste and 1 tsp salt
Beat until well blended
in a separate bowl whip up 3 c. of Whipping cream with 1/4c. sugar
till soft peaks then add to pistachio mixture.

next take 1/4c. pistachio and 5 amaretto cookies or any type of cookie I used Miliano
and blend till fine in a blender
set off to the side

then take 3/4 c. freshly brewed espresso or coffee and add 1/4 c. amaretto liqueur
and 20 ladyfinger cookies and cut in half
(you will be dipping the ladyfingers in the coffee while layering up the tiramisu)

Now layer up in a glass bowl or make it fun by using martini glasses
layer the tiramisu mousse
then a layer of ladyfingers dipped in the coffee then placed on top of the mousse
then sprinkle with cookie mixture
then repeat
then chill before serving:)

To Watch the How To video here

Merry Christmas and a Happy New Year
see ya next year..

Sunday, November 10, 2013

Holiday Pumpkin Pie Fudge

Holiday Pumpkin Pie Fudge is perfect to make weeks before and let it just sit out and tempt you to eat.  This fudge is so creamy and the ginger snap cookie crust will have you wanting more.  I made peppermint fudge last year and wanted to play with pumpkin this year.  The subtle hint of pumpkin is so great.  How easy you say, just throw all these ingredients in a pot wait to reach soft ball stage then pour over crust I mean so simple.

to make the crust
1 1/4 C. finely crushed gingersnap crumbs
2 T. sugar
4 T. butter, melted
combine ingredients and using your hand smash down in an 8X8 pan to make a crust
then bake at 375 for 3-4 mins

the fudge
3 C. sugar
3/4 C. butter, melted 
2/3 C. evaporated milk
1/2 C. canned pumpkin
2 T corn syrup
1 tsp. pumpkin pie spice
(12-ounce) package white chocolate morsels
(7-ounce) jar marshmallow crème
1 tsp. vanilla extract

add the top six ingredients in a pot over a medium high heat and wait to reach soft ball stage
or 234 degrees
take off flame and add the last 3 ingredients
make sure all the white chocolate chips are melted then pour over crust
place in fridge for 5-6 hours or overnight till hard
take out and cut into squares

Wednesday, November 6, 2013

Do you LOVE LovelyLadyCakes?????

Hi fans of LovelyLadyCakes!  If you love all the helpful how to videos I post for you every Saturday of fun delicious sweet treats , then Please Vote for me.

It's that time again where I need your help..

My show Lovely Lady Cakes" is nominated again for the TasteAwards! Please vote for me. 

Here's the link. Scroll down about 2/3 the way, and under the Viewers' Choice Nominees you will see my show listed in "Best Home Chef in a Series". Voting is easy! Follow this link:

I thank you thank you, please share and spread the word:)

Thursday, October 24, 2013

Halloween Special: Pumpkin Chocolate Cake

Welcome to the Halloween party.  This video is perfect for your Halloween spread.  I give you a collaboration of 5 items to make for your guests with the help of my Tastemade friends.  Also, to finish this cake you will need the recipe to my
Orange Cream Cheese frosting
at bottom

and my Chocolate Ganache
at the bottom
Pumpkin Chocolate Cake
add the dry ingridents in a bowl
2 1/2 c. flour
1 c. cocoa powder
1 tbs. baking powder
1 1/2 tsp baking soda
3/4 tsp nutmeg
2 1/4 tsp. cinnamon
another bowl add
1 1/2 c. pumpkin puree
3/4 c. buttermilk
1 1/2 tsp. vanilla
in a kitchen aid or electric mixer
2 1/4 sticks butter
1 1/2 c. brown sugar
1 1/2 c. sugar
mix and cream together
add 5 eggs one at a time
then alternate the dry ingredients with the pumpkin mixture till it comes together
Bake @ 350 for 30-35 mins
let cool before layering
add the orange cream cheese frosting we made last week in the middle and cover
then pour ganache on top for an eerie effect.

Orange Cream Cheese Frosting

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Wednesday, October 23, 2013

How to make Orange Cream Cheese Frosting

Ever wished you could just put frosting on everything?  Well, if we all did that we would weight a ton. But this frosting is perfect for the Halloween season, and or topping on to cupcakes, cinnamon rolls, the would is your oyster:)
learn interact, & eat....

Orange Cream Cheese Frosting
8oz. cream cheese
1/4 c. butter
cream together
then add
zest from one orange and then juice
cream together
4 c. powder sugar
keep creaming till it all comes together
add any color or food coloring
but this is going to be orange to go in my pumpkin chocolate cake for next week.

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Chocolate Cake:

Cinnamon Rolls:

Friday, October 11, 2013

Cream Cheese Monkey Bread + Cake Talk

My friends Ben and Heather have been on the road off and on.  So they were making a pit stop as an over night guest at my house till there next adventure to NY.  I knew I probably wouldn't even see them since they were arriving at 2am, and their time clocks would be off coming in from London.  So I whipped up this fun recipe for their arrival.

Inside this cinnamon, sugary, monkey bread I have hidden some delicious cream cheese.  This bread is perfect in the morning since it has a short cut to making it quick and easy.  Don't feel guilty if you go back for another...

Cream Cheese Monkey Bread
2 pack of flakey biscuit dough
1 (8oz) cream cheese
cube 20 pieces of cream cheese 
take10 rounds of dough and 10 cream cheese cubes and place in the middle of dough
with non stick spray make sure a bunt pan is well sprayed
place the 10 round ball side by side in bunt pan 
take 3/4 butter and melt
then pour on top of dough and sprinkle with sugar, brown sugar, and cinnamon
then repeat
10 more doughs with 10 cream cheese cubes and place in dough
then turn upside down to seal in the cream cheese
then pour butter on top of dough and sprinkle with sugar, brown sugar,and cinnamon
place in oven 350 for 40 mins

I woke up the next morning 2 pieces were missing with a sweet note.  Be safe Ben & Heather miss you come back soon! xoxo

Saturday, October 5, 2013

Mozzarella Bites Perfect for a Football Treat + Cake Talk

Who is ready for some football?  Most of the time I am being dragged to some bar to watch the game and end up ordering fried Mozzarella sticks. (nom nom) So this got me thinking I wanna make some for the next football game party or any party that I host.  So here this week I recreated those sticks and baked them instead of fried.

Click this to take you to the HOW TO VIDEO:)

Mozzarella Bites
buy some string cheese
crack one egg in a bowl
in another bowl add Italian bread crumbs
dip the cheese in egg then crumbs repeat
place on a baking tray
Bake @ 350 for 7-9 mins

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Saturday, September 21, 2013

2 minute Nutella Chocolate Cake + Cake Talk

What is my deal. I am so obsessed with Nutella these days.  This will be your next best friend: the 2 minute cake. So, I wanted to help out all of those college kids or folks who just have a microwave. In this recipe I added Nutella and took my favorite hot chocolate cocoa mix popped it into the microwave. You can then cuddle up to a scary movie as you devour my chocolate cake in a mug. Delish! :)

I had heard this done before and was very skeptical.   I was thinking this mixture was going to be chewy or even burnt tasting. To my surprise it totally had the consistency of chocolate cake.  I really enjoyed the marshmallows that I had forgotten were hiding in my cocoa pack.

So next time I am adding more Nutella and more marshmallows.

2 Minute Nutella Chocolate Cake
grab your favorite coffee mug
2 Tbs. sugar
2 Tbs. flour
2 Tbs. cocoa
add 1 Tbs. Nutella
1 Tbs. oil
1 Tbs. milk
1 egg
pop in the microwave for 2 minutes

Friday, September 13, 2013

Apple Pie Fries a Football Treat + Cake Talk

Time to kick off this football season with a fall favorite. I took your normal apple pie, and made it into a bite sized fry shaped.  This apple pie fry is perfect while watching the game or dipping it in caramel  to make your day just a little better.

Apple Pie Fries
get ya some Pillsbury dough
roll it out
apple pie filing or what i used was apple sauce with cinnamon
or any kind of pie filling
roll out second dough and place on top of the first
then using a pizza cutter
1-2 inch lengths like fries
egg wash the tops
sprinkle with sugar
then bake
@350 for 15 mins or until golden brown

if you are wanting to make a home made dough? watch this video

Sunday, September 8, 2013

Nutella Popsicles After School Snacks +CakeTalk

Summer is winding down school is back in session.  What makes the perfect after school snack. Nutella Popsicles are easy, and have only two ingredients. You can get fancy and even slice bananas and put in your molds for a more prettier popsicle.

Nutella Popsicles
2 tbs of Nutella or less
1 cup of milk
pour in popsicle molds and

Wednesday, August 28, 2013

Make easy Pastry Cream + Cake Talk

 This custard is a mixture of cooked milk or cream and eggs.  This is your classic filling in boston cream pie, cannoli, tarts, and the classic french cream puff.  This week I did a fun collab with a Tastemade partner. His name is Jac and he run his YouTube channel thevegetarianbaker. He made the cream puff this week and I filled it with my pastry cream.



Pastry Cream
in a pot warm up
2 c. milk
in a bowl
add 6 eggs
1/4 c. cornstarch
then add 1/2 sugar
pinch of salt
then take the warm milk  and temper into the eggs
this just means slowly add the warm milk and stir to make the eggs become the same temperature as the milk
then return to pot on the stove on medium high heat
when you see the first bubble of a boil take off the heat
3 1/2 tbs. butter
1 tbs vanilla
transfer to a shallow dish and into fridge to cool
i put saran wrap directly onto top of custard so a film doesn't develop
Then top the cream on your favorite dessert.

Saturday, July 27, 2013

Grilled Salmon topped with an Avocado Lime Salsa

Salmon is what you might hear called, "fillet mignon of the sea" with its rich flavor and nutritional value with a source of protein, Omega 3 fatty acids, and vitamin D. 

When searching for that perfect piece of salmon the flesh should be very firm and together.

SMELL YOUR FISH before you buy: This applies to all types of your fish buying skills, but your fish should smell like rather sweet with a bit of saltiness if it is fresh. Of course if it smells like typical fish smell it should be discarded.  Makes sense right..

Story Time:  Well, we all have ordered a piece of fish off the menu at a restaurant as some point of our lives.  Maybe walked away saying that was the best piece of fish or saying that was the worst.  I just want to point out that if you hate what your eating or tastes funny (Tell Your Waiter).  It's ok to be picky beacause who wants to get sick.  (or pay for food we are not having an amazing experience with)
I had this happen to me the other day.  I ordered an arugula salad and topped with a piece of grilled salmon. I took the first bite and almost gagged with that "fish smell".  Since I just made this video for you guys and spoiled myself by eating my nicely picked fresh fish from the market.  I did not feel bad at all telling the waitress that it smelled fishy.  Then she proceed to tell me, "It's fish, it's supposed to smell fishy".  Here I was just letting her know incase all the fish smelled like this and of course I was not going to pay for a $7 tiny piece of smelly fish.  Then all of a sudden I was feeling bad, like "well maybe that is how it's supposed to taste, and smell", but it is NOT.  And I don't feel bad.. 

Looking for a dinner option? Try this yummy Grilled Salmon with fresh Avocado Lime Salsa. I always give you desserts, but this time savory...

Wanna learn how you can make this at your house click this to take you to my How to Video...

Grilled Salmon topped with avocado lime salsa

The Avocado Salsa
1 avocado sliced and seasoned with salt
1/2 red onion diced
1 lime squeezed
handful of cilantro minced
season with salt and pepper

Salmon season with
salt pepper
olive oil
let rest for 15 mins
grill in pan or grill for 4-5 mins on each side till flaky
you might see a tiny bit of light pink you will be fine it will cook while sitting till you plate

then top
with salsa

Learn, interact, & eat...

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Friday, July 26, 2013

how to make a Baked Alaska

This desserts is my all time favorite.
Let me tell you this is the easiest dessert and is so fun to make.  We are talking ice-cream,  cake,meringue, and flame.  The main ingredients to any desert.  Perfect for a b-day party or get together. Just make sure it's not to hot or it will start melting...

Baked Alaska
thaw out three different flavors of ice-cream
grab a bowl and line it with saran
take the 1st ice-cream and pore it in
freeze it till hard
take it out pour the 2nd ice-cream on
freeze till hard
take it out and pour the third on and freeze
then take cake or I used pre-made brownies and place on top
then you need to plop out the ice-cream but it can be hard
I used a flame or use can place in warm water
then taking the syran wrap from the sides grab and pull out
then top with Meringue
4 eggs whites
2 Tbs sugar
take egg whites and using a hand mixer whip up and slowly drizzly in sugar
should take 4 mins till it reaches a stiff peek
just keep an eye on it
top it on the ice-cream then using your flame torch and flame it
or in the oven on Broil for 2-3 mins

Find last weeks video
Raw Vegan Cheesecake

learn interact, & eat....

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Friday, June 28, 2013

Challah with brown butter and cinnamon swirl

I love bread. I especially love making my own fresh baked challah bread. The house smells so fresh from the yeast, and love how peacefully it can be kneading the dough.  This is a special Jewish braided bread eaten on the Sabbath and holidays.  This week instead of the braid I am twisting it so you can see the cinnamon swirl design.

Find last weeks video
Raw Vegan Cheesecake

one packet of active dry yeast
1/4 cup warm water
let active till foamy

melt 10 TBS. butter till reaches brown butter stage
add one vanilla bead seeds
let infuse for 10 mins

then in a bowl
add 1 cup bread flour
add yeast
cover with the flour and let rest for 15 mins
then add
then add 6 Tbs. of the butter
1/4 c. sugar
2 tsp. salt
2 eggs and one yolk
3 c. bread flour
and add cold water till forms dough
knead for 10 mins
cover with saran till doubles in size
then roll into a rectangle size 
mix together
2/3 brown sugar
1 tbs. cinnamon
and sprinkle over dough
roll up length wise
then slit in half length wise
twist up and place in a pan
butter or egg wash top
then bake at 350 for 35-40 mins

learn interact, & eat....

Everything done by Anna Boling O'Steen

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Second Channel:
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Saturday, June 22, 2013

Raw Vegan Cheesecake * Baking with my SUBlebrity Brian Tee & Mirelly Taylor

This week I made a very healthy, good for your tummy cheesecake.  This Cheesecake is great because you never even have to turn on your oven.  Just pop this Raw & Vegan Cheesecake right into your freezer and 3 hours later you will be thanking me.  This week I have two very special guests on the show in a segment called "Baking with my SUBlebrity" Watch and learn how fun and easy this cheesecake can be.

Click this to take you to the HOW TO VIDEO...
Raw Vegan lemon blueberry Cheesecake

For the Crust
  • 2 cups raw almonds soaked overnight
  • 1/2 cup dates, pitted (about 7 or 8 dates) if dates are really dry, put them in a bowl of warm water for 10 minutes, discard water
  • 1/4 cup non-sweetened coconut flakes

For the Filling
  • 3 cups raw cashews soaked for three hours
  • 3/4 cup fresh meyer lemon juice
  • 3/4 cup raw honey (you can use regular honey if you don't want to go 100% raw)
  • 3/4 cup raw coconut oil (Artisana is my favorite brand) you do not have to warm it, just use it straight out of jar
  • 1 tsp vanilla or 1 vanilla bean, split open and seeds scraped, pod discarded

For the topping
  • 1 bag of frozen blueberries (or any berry that you prefer)
  • honey or dates to sweeten ( I didn't measure I just poured and tasted)
  • 1/4 cup lemon, or apple juice, or OJ

Follow my Guests

Directed by:
Damon O'Steen
Harry Frishberg

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Second Channel:
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Shot in the Tastemade Studios
Santa Monica, California


Tuesday, June 18, 2013

Mohawk Bend in Echo Park OneMinute Tasemade

Located in Echo Park, California, Mohawk Bend was once the old Vaudeville theater. The space has a very unique feel when entering and has four dining experiences. We sat in the back area which they call their "Dining Room."  The original brick and vaulted ceilings, with the natural light coming in, made for a beautiful and calming dinner.  We were told that the kitchen only uses California ingredients, ranging from their brick oven pizzas, seasonal salads, elevated pub food, and delicious desserts.

My friends and I started off with Buffalo-style Cauliflower, which was hands down the most delicious way to 
eat a cauliflower. We also ordered the Chorizo stuffed Medjool Dates, wrapped in bacon. How can you go wrong with bacon?

Sandra and I split the PB&J  pizza.  That's pineapple, bacon, and jalapeño. I know, totally not what you were thinking, but it was good - just a tad spicy b/c of the jalapeño (I'm a wimp). And the boys ordered the Mohawk Burger with arugula, parmesan, crispy pancetta, red onion, pickled chili, roasted pepper, with rosemary-garlic aioli.  They looked pretty happy because we didn't hear from the boys for awhile as they scarfed it down.

All in good fun, great vibe wonderful drinks. Go try out Mohawk Bend in Echo Park.

Click here to see our fun time!!!

2141 W. Sunset Boulevard
Los Angeles, CA 90026


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Wednesday, June 12, 2013

Duplex on Third

The Duplex on third actually use to be a  residential duplex in the early 1900s.  I knew I was in heaven when I noticed the al fresco dinning, and a beautiful porch that wrapped around the building.  As I made my way inside, I was filled with warmth from modern furniture, beautiful decor, and what Mary and I call Poodle Pillows in the lounge area on the second level.

Lets get to the food. We happen to sit down at a table al fresco and noticed we made Happy Hour which runs M-F 4p-7p.  

We ordered a few things from the Happy Hour menu...
The best calimair I have ever eaten with a citrus dipping sauce.
We ordered a delicious flat bread Prosciutto, Mascarpone, Caramelized Onion, Figs, Arugula.
A combination of Olives
And of course I had a Strawberry Mojito.

After happy hour ended, we ordered off the dinner menu.
ORECCHIETTE TRUFFLED “CARBONARA”had truffle oil, pancetta, parsley, egg, and parmesan.  This was to die for and had great flavor! I was so happy after eating here.

The Menu had so many other great options that you can't go wrong or feel somethings not for you.  I had a great experience at the Duplex on Third and can't wait to go back and try more.

Duplex On Third
8722 West Third Street. Los Angeles, CA 90048

Tuesday, June 11, 2013

Obikà Mozzarella Bar

Who loves Mozzarella? Well, this week my friend Mary and I are at it again "Ladies who Lunch"  Mary and I were shopping and came across right smack in the middle of the Beverly Center an open, bright, and inviting restaurant called Obikà. meaning in Italian "here it is , look at it"

Click this to take you to our ONEMinute video

We tried two types of Mozzarella the Burrata & Classica on a bed of fresh basil leaves.
Accompanied by:                                                                                  
Selezione di Salumi – Prosciutto Crudo di Parma,                                            
Salame Felino, Mortadella di Bologna  
And of course I had to wash it down with a delicious
Vodka, St. Germain, fresh ginger, fresh basil, lemon, simple syrup

There is more from; ANTIPASTI, organic salads, to rustic pizza.

There are Two locations
Century City
10250 Santa Monica Blvd
Los Angeles

Beverly Center
8500 Beverly Blvd
Los Angeles

It is a bit pricy, but if you love fresh ingredients and a great experience I recommend the location in Culver City for a romantic dinner setting outside under the stars.



Friday, June 7, 2013

How to make a Chocolate Tart

This week I was needing some chocolate in my life(who doesn't). So I used creme fraiche which is french for "fresh cream", and topped it off with melted bittersweet chocolate.  This tart has the sweet and tart pairings you are craving.

Chocolate Tart
melt in a bowl
1/2 milk in a pot till warm 
pour over
7oz. Bittersweet Chocolate
in a bowl
7 oz. creme fraiche
1 egg (yolk)
bake 325 for 20 mins
eat with ice -cream

So let's learn, interact, and eat!

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Friday, May 31, 2013

Home-made Churros

These Churros were fun and simple to make. Don't do like I did though and think you've read the directions right by adding to much sugar in the water so it was a goobery mess.  Thank goodness for the second go at them.  These skinny treats had my house smelling like summer and my tastebuds wanting more.  Also, be careful because you will be working with hot oil while frying these bad boys up.

1/2 c. sugar
1 1/2 tsp cinnamon
In a shallow bowl add the first two ingredients and mix up.
 This is your topping you roll the churros in
in a sauce pan over a medium heat
1 c. water
1 1/2 tsp sugar
2 tsp. veg oil
pinch of salt
come to a boil then take off the stove
then add 
1c. flour
stir till a think ball
let set for 4 mins
in another pot add
2-4 inches deep of oil for frying
take a piping bag with a start tip and add dough to bag
pip over the hot oil in 4 inch strips then cut or using your hand to pinch off
be careful
let fry till light brown
place on paper towel then transfer to cinnamon sugar mix

Saturday, January 26, 2013

How to make a Checkered Board Cake 80's theme CakesMade Challenge

I kick off Season 3, with a fun cakes challenge with my Tastemade Partner, Cakes by ChoppA.  We were instructed by Niko's kitchen to make a a 80's theme cake.  So this week I show you not only a cool 80's toy the Rubik's cube, but how to make a fun checkered board pattern inside the cake.  
Learn, Interact, and Eat...

Find the recipe at

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