Milopita: Apple Spice Cake

In Greek: μηλόπιτα, pronounced mee-LOH-peetah

The spice cake can be made with oil or butter, and the results are delicious either way. If quinces are not available, use a Granny Smith or other sour/tart apple.

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 30 minutes


  • 1 cup of olive oil or butter
  • 1 1/2 cups of sugar
  • 5 egg yolks, beaten
  • juice of 1 lemon
  • 1 teaspoon of baking soda
  • 2 ounces of Metaxa or other brandy
  • 1 tablespoon of baking powder
  • 1/2 tablespoon of ground cinnamon
  • 1/2 tablespoon of ground cloves
  • 5 eggs white, beaten to stiff peak stage
  • 3 cups of flour
  • 5 sweet apples, peeled, diced
  • 1 pear, peeled, diced
  • 1 medium quince, peeled, diced (or a tart or sour apple)
  • ———-
  • Topping (optional):
  • confectioner’s sugar


Preheat oven to 350F.

Dissolve the baking soda in the lemon juice. Dissolve the baking powder in the brandy.

In a mixing bowl, beat the oil or butter with the sugar until creamy. Continue beating and add the beaten egg yolks, lemon juice with baking soda, brandy with baking powder, cinnamon, cloves, and flour. Fold in the beaten egg whites and fruit, and stir with a spoon until well combined so the fruit doesn’t get mashed.

Pour batter into a lightly greased baking pan (13″ diameter or equivalent) and bake at 350F for approximately 1 hour and 20-30 minutes. A knife inserted in the middle should come out clean. If the cake starts to brown too quickly, cover loosely with a piece of foil.

Red Velvet Cake Recipe.

A Southern specialty, the Red Velvet Cake owes its red color to history. Originally, its deep red color was thought to be due to a reaction between early varieties of cocoa and baking soda. But this reaction also gave the cake a soapy taste. Thereafter, cooks and bakers must have opted for food color or an edible red dye to get the effect. In the Southern states, where the Devil’s Food Cake originated, it was made with cocoa and beet, hence the original red color effect. The contrasting white frosting completes the effect that has been related to the contrast between The Good and The Evil (the EVIL being represented by a passionate red color).

The name `devilled’ dates back to the 18th century and was meant to be used for spicy foods. In the early nineteen hundreds, the Red Velvet (Devil’s Food) Cake was a popular, even most favorite dessert. The recipe was nobody’s secret and was handy in America as early as 1902. After reigning supreme for almost seventy years, The Red Velvet Cake gradually started losing its popularity when, in the 1970s, red food color was linked to cancer and discontinued in many places.

However, Devil’s Food Cake, or Red Velvet Cake, continues to be a fascinating dessert, even today.

Devil’s Food Cake Recipe

The secret of the continuing success of this straightforward recipe is a LOT of dark Brown sugar that ensures a really DARK Cake, which can be likened to Satan’s Deeds. It may not be Red or Velvet but yes, the taste is still sinful.

For this cake you need:
3 eggs
½ cup cocoa powder (unsweetened)
¾ cup unsalted butter
2 cups plain flour
1 and a ½ tsp baking soda
1 and a ½ tsp baking powder

Preheat the oven at 180 degrees C. Grease and prepare two 9 inch cake tins.
Add the cocoa to about a cup of boiling water and blend in well till it forms a smooth paste. Keep aside.

Beat together butter and sugar till light. Then add the eggs, all the time beating well with an electric mixer or blender. Stir this mixture into the cooled cocoa paste.
The four, baking soda and baking powder are to be sifted together. Then fold in the cocoa and butter mixture, adding sour cream little by little. Make sure it is not over-beaten.

Divide the batter into two moulds and bake till well browned. Cool on a rack.

This cake needs frosted icing which can be done in various flavors. We shall see the plain frosting ingredients here.

6 tbsp flour
1 cup milk
250 grams (about 1 cup) white butter
1 cup finely powdered sugar
1 tsp vanilla extract

Boil together the flour and milk together in saucepan, stirring constantly, till the flour starts thickening the milk (it should get custard like consistency). Cream butter, sugar and vanilla together, and beat until fluffy. Add flour mixture to this and beat until thick enough to spread on the cake.

After removing the two cakes from their moulds and cooling completely, spread half the icing mix on the top of one. Place the other sponge on top of this icing and cover the top again with the icing. With the leftover icing, cover the sides of the double-tiered cake.

The sinful Devil’s Food Cake is ready, albeit not so red.

Brown Sugar Cake with Caramel Frosting.

Apart from being a slightly healthier alternative to white refined sugar, brown sugar adds to the taste and texture of the final product when used in baking cakes. When you prepare a brown sugar cake, and compare it with a cake made with white sugar, you will notice that the brown sugar cake has a richer flavor and a more moist texture than the cake made with white sugar. This is why brown sugar cakes have been gaining more popularity in the world of baking. So that you can experience the richness of this wonderful ingredient, here’s presenting the brown sugar cake recipe, along with the recipe for brown sugar cake icing.

Brown Sugar Cake with Caramel Frosting

The brown sugar cake with caramel frosting recipe is very popular and making it is not so difficult. In fact, it is so delicious, you are going to have to keep a watch on yourself and refrain from eating all of it!

For the Cake

  • All-Purpose flour, 3 cups
  • Eggs, 5
  • Milk, 1 cup
  • Baking Powder, ½ teaspoon
  • Vanilla Extract, 1 teaspoon
  • Dark Brown Sugar, 2¾ cups
  • Sugar, ½ cup
  • Salt, ¼ teaspoon
  • Butter, softened, 1½ cups (3 sticks)


  1. Preheat the oven to a temperature of 325° F. Take a 9″ x 5″ loaf pan, and grease it with butter. Sprinkle a little flour on the pan and set it aside.
  2. In a large bowl, mix together the flour, salt, and baking powder. In another container, put the vanilla extract in the milk, and let it rest.
  3. In a large bowl, using an electric whisk, beat the butter till it becomes fluffy.
  4. Now add one-third of the brown sugar and beat the butter. Next add another one third of the brown sugar and beat the butter further. Finish off with the addition of the last portion of brown sugar.
  5. Add in the white sugar, and beat the entire mixture thoroughly.
  6. Add in the eggs, one at a time, while beating continuously.
  7. Reduce the speed of the whisk and add in half the amount of the flour, followed by half the amount of the whisk. Only when these ingredients blend into the mixture well and add the remaining portions.
  8. Pour the batter into the greased pan and let it bake in the preheated oven for about an hour. You will know the cake is done when it browns at the edges, and when a skewer inserted in the cake comes out clean.
  9. Allow the cake to cool in the pan itself, for about 30 minutes. Then flip over the pan so that the cake comes out easily. Flip it over and let it rest on a wire rack so that it cools completely.

For the Caramel Frosting

  • Light Brown Sugar, 1 cup
  • Confectioners’ Sugar, 4 cups, sifted
  • Evaporated Milk, ½ cup
  • Butter, ½ cup (1 stick)
  • Vanilla, 1 teaspoon


  1. In a saucepan over medium heat, mix together the butter and the brown sugar, until both melt for about 2 – 3 minutes. This should result in the formation of a smooth sauce.
  2. Stir in the milk and allow the mixture to come to a boil.
  3. Remove the icing from the heat and allow it to cool slightly. Now, add in the vanilla and milk and beat it with an electric whisk. This will cause the icing to become thick.
  4. Immediately pour it over the cake and let it set (sets immediately).

Your brown sugar cake with caramel frosting is ready to be served! For some more yummy cakes, take a look at these other cake recipes.


  1. Once you buy mixing bowls, cake pans, spatulas, decorating bags, tips & couplers (not to mention ingredients) you’ve spent over $100.00.
  2. Since many beginners never reallylearn to decorate cakes properly, they do what they can, and simply hope for the best!
  3. Sometimes they get lucky… and sometimes their kids get cake scraps in their lunches.

Now you can learn to decorateunbelievable, jaw-dropping cakesalmost overnight, getting the perfect results you could only dream of before… while decorating cake after cake, exactly how you want it, as consistent as clockwork… and, if you’re like most decorators, turning heads with your very next cake! Impossible? Not if you believe what lifelong professionals and hot new amateursworldwide are now saying.

Dear Friends,

If you’re interested in Decorating Cakes so unbelievably gorgeous people stop what they’re doing and take pictures, then this may be the most important message you ever read.

Here’s why:

In order to avoid total disaster, do you know the most important questions you must ask yourself before you begin any Cake project?

Do you know the closely guarded secret recipe for icing that’s beautiful, easy to work with, and tastes great?

Do you know the super quick and easy way to make perfect icing roses?

If not, you will soon.

Thanks to these amazing new Video Books called, “Cake Decorating Made Easy! Vol. 1 & 2”. They’re written for “regular people” with little or no experience in cake decorating as well as the seasoned pro. The information is broken down into “bite-size chunks” so learning isfast, easy and fun. But, most importantly, there are links to live-action video clips right in the books!

Imagine The Looks On Your Friends Faces The First Time They See Your Deliciously Decorated Desserts

How’d you like to know so much about cakes and decorating your friends start calling you“The Queen of Confections!” How great is that?

And, in addition to the praise and admiration of your friends and family, can you imagine how incredible you’ll feel every time you present your wonderful works of edible art? You’ll feel like you can do anything, right?

Just a few minutes from now you could be planning your next project with “insider” tips and secret recipes that could save you hours of trial and errorand make your dream cakes a reality in a matter of minutes instead of months.

Did you read that? A Matter Of Minutes! Most people never make it past the dreaming stage.

  • You could finally create unbelievable roses quickly and easily by watching it done over and over as many times as you need! (and enjoy the overwhelming feeling of achievement! – Vol. 2)
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Would that be great or what?

Gum Paste Recipe.

Wondering if making gum paste recipe is easier than it looks? Read the article and understand how simple it is to prepare homemade gum paste recipe at home.

What is gum paste? It’s a sugary dough which has one special ingredient mixed in, gum tragacanth. This important ingredient constructs the stretchy, elastic, and flexible paste which resembles a gum. You can roll the gum paste into different shapes, sizes, and dimensions. It can be as thick or as thin as you like to prepare real-life replicas of petals and flowers. Another plus point of gum paste is that it hardens really quickly and can be stored for longer period of time. These simple gum paste recipes are basically used to decorate cakes and give them unique appearances. Read more on cake decorating ideas for girls.

Homemade Gum Paste Recipe

Why spend extra money in store-bought gum paste recipes? Make gorgeous, sugary gum paste from the comforts of your home and take all the credit for yourself! Here are few of the best gum paste recipes you’d like to try the next time you’re decorating a cake. Read more on cake decorating ideas.

Gum Paste Recipe with Gum Tragacanth


  • 1 large egg white
  • Two ½ cup confectioner’s sugar
  • ½ cup corn flour
  • 2 teaspoon unflavored powdered gelatin
  • 2 teaspoon glucose
  • 3 teaspoon shortening
  • 3 teaspoon gum tragacanth
  • 5 teaspoon cold water


In an electric blender, mix in corn flour and confectioner’s sugar. Blend it properly and slowly add the gum tragacanth in it. Take a bowl and place it on top of a pan with boiling water. On top of the double boiler, add water and gelatin, and allow the mixture to turn soft for about 4-5 minutes. Keep the double boiler simmering, add glucose and shortening in the gelatin mix. Stir everything properly till the shortening has melted properly. Now bring the gelatin mix and egg white to pour in the confectioner’s sugar mixture. Blend the ingredients on low speed till you get them combined properly. Turn the speed to high for about 10 minutes or till you get a stringy dough mix. Keep the paste in refrigerator for about 24 hours to let it rest. The next day, bring the paste out and let it return to room temperature. Take some shortening in your finger tips and knead the dough once again.

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