Chef Joey made all the great cakes, below!

CAKES AND FROSTING!

Pics, text and recipes by Chef Joey

Chef Joey made a Smiley Cake last Sunday for Gigi! Go, little girl, go!!

A Smiley cake made easy – and WITH LOVE – by Chef Joey!

Basic Vanilla Cake:

The base for homemade cakes is so simple – keep this recipe for life!!

2 ½ cups sifted flour

2 cups sugar

1 cup oil

½ tsp baking soda

2 tsp baking powder

2 cups HOT water

1 tsp vanilla extract

Combine the flour, sugar and oil until well mixed like a thick paste.

Sprinkle with the baking soda and powder and pour the hot water on it. It will start foaming.

Mix BY HAND with a wooden spoon.

Add the vanilla extract.

Pour into your pre-dusted cake pan and bake 20-25 mins for 2 rounds and about 35 for a rectangle cake at 350 degrees.

For Chocolate cake, add 6 tbsp of powdered cocoa to the flour before you sift it.

For Orange cake, add the zest of one orange and substitute ½ cup water for juice.

For Citrus cake, add the zests of lemons and limes and 1 tsp lemon or lime juice during the final mix.

Chef Joey at work!

Sooo Easy Frosting:

Ingredients:

3 cups powdered sugar

1/3 cup butter, softened

1 ½ 1teaspoons vanilla

1 to 2 tablespoons milk

In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed.

Stir in vanilla and 1 tablespoon of the milk. Add your yellow food coloring* if making a Smiley Cake.

Or make an ALL NATURAL YELLOW COLOR:

You can make natural food coloring by taking a small saucepan … add ¼ cup water, bring to a boil.

Add ½ tsp of turmeric for 3 to 5 minutes.

Allow to fully cool.

Add 1 tsp to your icing.

You can store this for up to 2 weeks in an air-tight container …

… Or add it to chic peas with some oil, salt and lemon juice for a refreshing snack! Turmeric stains so be extra careful.

Back to the frosting: Gradually beat in just enough remaining milk to make frosting smooth and spreadable.

If frosting is too thick, beat in more milk, a few drops at a time.

If frosting becomes too thin, beat in a small amount of powdered sugar.

You can frost a 13- x 9-inch or fill and frost an 8-inch two-layer cake. Make another ½ cup for a 9 inch cake.