Amazing peanutbutter buttercream

 

• 2 sticks unsalted butter, softened
• 1 cup smooth peanut butter , don't use old-fashioned or natural brand
• 2 cups confectioners' sugar
• 1 pinch table salt
• 1 teaspoon vanilla extract
• 2 tablespoon milk

Directions:

1. In standing mixer fitted with whisk attachment, beat butter and peanut butter at medium-high speed until smooth, about 20 seconds. Add confectioners' sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
    
   For the cupcake in this picture I used Pillsbury devils food. I chopped mini peanut butter candies and added them to the batter. I topped the cupcakes with one as well....so good you have to try. This frosting is not too sweet. Its seriously amazing. 

Chicken pot pie cupcakes

This pot pie is one of the easiest meals I've made in a long time. It takes no time at all to have a delicious home cooked meal. I used veggies I knew my husband would like, but you can make these however your family would enjoy. I think next time I'll use broccoli cheese soup and frozen broccoli. Yum.
Ingredients:
1 roll of refrigerator biscuit dough
1 can of cream of chicken soup
2 diced chicken breast (cooked)
1/4 cup frozen peas
1/4 cup frozen corn
1/4 frozen carrots
1/2 cup of shredded cheddar cheese

Directions:
Place one biscuit in each whole of a muffin pan. Use your fingers to press the dough down and up the sides to create the crust. In a mixing bowl place all the other ingredients. Mix them together and spoon the mixture into the biscuit crust. The mixture should go about a quarter inch above the crust. Bake them for 10 mins at 400 degrees.

chicken pesto pizza

Ingredients:
Pillsbury thin crust pizza dough
2 cups mozzarella or Italian blend cheese
2 chicken breast
1/4 cup pesto
2 Roma tomatoes
2 tbsp of grated Parmesan cheese
1 tbsp olive oil

Directions:
Cook the pizza crust on a cookie sheet or pizza stone for 5 mins at 400 degrees. While the crusts bakes, salt and pepper the chicken and saute in a pan with olive oil. Cook the chicken until when pierced the juices run clear. Set chicken aside and let rest. Take the pesto and spread it on the pizza crust. You can use store bought pesto or if your ambitious you can make it from scratch. Sprinkle one cup of the cheese evenly on the pizza. Slice the chicken breast and layer it over the cheese. Sprinkle the last cup of cheese over the chicken. Slice the tomatoes and place them on top. Sprinkle the whole pizza with Parmesan cheese. Bake at 450 degrees for about 5-10 mins.

Oven fried pickle chips

If you love pickles you may have tried deep fried pickles. I have and can say...I'm in love. Well, to feed my addiction I had to search until I found a guilt free recipe. Using the panko it keeps the crunch, and still feels like you are cheating on your diet. Try them for yourself, you will not be disappointed!
Ingredients:
Small jar of dill pickle slices
2 eggs
1 teaspoon creole seasoning
1 teaspoon Worcestershire sauce
2 tablespoons whole wheat flour
1 cup panko bread crumbs

Directions:
In a bowl mix eggs, creole seasoning, Worcestershire sauce, and flour. Whisk together. Drain the pickles and toss in egg mixture. After completely coated toss each one in the panko breadcrumbs. Place on a cookie sheet and broil for 3 mins and flip and broil another 3 mins.

Coconut Tartlet

Ingredients:
1 package  sugar cookie dough
1 cup of heavy whipping cream
1/4 cup powdered sugar
1/4 cup shredded coconut
 For the coconut custard you will need:
1/2 cup evaporated milk
1/2 cup sugar
1 large egg
1/4 cup unsalted butter
1/2 cup unsweetened shredded coconut
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract

Directions:

 

1. Combine the evaporated milk, sugar, egg, and butter in a medium saucepan and cook over medium heat, stirring constantly, until it thickens, 4 to 5 minutes. 2. Remove the pan from the heat and press the mixture through a fine strainer into a nonreactive bowl, glass or ceramic. Stir in the coconut and vanilla. Refrigerate the filling, wrapped in plastic, until chilled and very thick, at least 4 hours, before using.

 press the cookie dough into the tart pans and bake as the directions on package tells you too. After it comes out of the oven immediately press the cookie down to form the crust.

 Allow to cool completely. In a stand mixer add whipping cream and powdered sugar.

Whip until the cream forms stiff peaks.

Cool in the refrigerator until ready to use.

Place the coconut in a small nonstick pan and heat on medium heat until the coconut starts to turn brown. Careful not to over cook it. It will burn.

Now they are ready to assemble. Put the custard into the crusts.

 

Pipe whipped topping on top of  tartlet. 

Top with toasted coconut

one word......YUM!

Rosemary garlic potatoes

Ingredients:
4 russet potatoes
kosher salt
1 tbs dried or fresh rosemary
garlic powder

Directions:
Slice the potatoes super thin. I used a handheld mandolin to insure even thin cuts. Place them in a single layer on a baking sheet that has been sprayed lightly with cooking spray. I actually used my pizza stone. (I use it for EVERYTHING) Sprinkle the potatoes lightly with garlic powder, rosemary, and salt. Bake on 400 degrees until the potatoes are golden brown. Careful not to burn. They turn out crispy and full of flavor.

Slutty Brownies

So I found this recipe on another site.  They're called Slutty Brownies because they're oh so easy, and more than a little bit filthy.

Ingredients:
1 box of Pillsbury fudge brownies
2 eggs
1/2 cup oil
1/4 cup water

1 Package of double stuff Oreos

1 package of Betty Crocker chocolate chip cookies
1 stick of butter
1 egg
1 tsp water

1 scoop of your favorite ice cream for each brownie

Directions:
Prepare the cookie mix according to package and add 1 tsp of water. Spread in a 9x13 pan.
Layer Oreos on top of the cookie mix

Prepare brownies according to the box. Pour over Oreos.

Bake at 300 degrees for 30 mins. Take out and let cool. When still a little warm serve. The middle should still be a little gooey. To make even more "slutty" add a scoop of your favorite ice cream on top.

You can make this recipe using a cookie and brownie recipe from scratch, but in this case, its not necessary.  This is truly one of the easiest and most indulging recipes I've ever made. :)

Chicken and prosciutto white pizza

Ingredients:
3 chicken breast
2 packages of  prosciutto 3oz. each
2 cups of Italian blend cheese
4 green onions
1 Pillsbury thin crust pizza dough
1 tbs corn meal

Sauce:
1/2 cup of heavy cream
4 cloves of garlic, minced
2 tbs butter
2 tbs grated Parmesan cheese

Directions:

Grill chicken breast until cooked through, set aside. Lay prosciutto pieces on a cookie sheet and  bake in the oven on 400 degrees until crisp. 

Set aside as well. Sprinkle cornmeal over baking sheet or pizza stone and unroll pizza crust. Bake crust according to directions on package.
While the crust is baking put butter in a small sauce pan with the garlic. Cook on medium heat until the garlic just starts to change color and pour whipping cream in pan. Whisk until mixture starts to thicken. Add the Parmesan cheese.  This is the Alfredo style sauce.

The crust should be done by this point. Take out and let cool for a few mins. Slice or chop the chicken into small bites, set aside. Crumble the prosciutto just like if it was bacon. Now you are ready to assemble pizza.
Spoon on the sauce as much or as little as you prefer. Spread it across the crust. Sprinkle half of the Italian cheese. Put chicken evenly over crust. Now sprinkle the prosciutto over the chicken. Spread the other half of the Italian cheese over the topping to help glue them down. Lastly sprinkle the green onions over the whole pizza. Put the pizza back in the oven on 425 degrees and bake until the cheese is melted and bubbly. 

You can also make this pizza with a store bought Alfredo sauce. You can also substitute the prosciutto with bacon. Prosciutto is a thin sliced cured ham. Its very salty like bacon but has that tangy aged flavor. I love it on sandwiches or even crispy sprinkled over a salad.

Loaded Baked Potato Soup

What warms you up like soup, Nothing....so on this cold snowy day I whipped up a pot of this loaded baked potato soup. Its a crowd pleaser. You really can't go wrong with a creamy soup loaded with potatoes, bacon, and cheese.

Ingredients:

• 8 medium potatoes
• half of a yellow onion chopped
• 1 pack of bacon
• 1/2 cup of sour cream
• 1 cup of sharp cheddar
• 5 cups milk
• 4 tbs flour
• 4 tbs butter
• Salt and Pepper

Garnish:

• 4 tbs of green onions 
• 4 tbs of sharp cheddar 
• 4 tbs cooked chopped bacon
• A small dollop of sour cream for each bowl

potatoes chopped in 1 inch cubes

green onions for garnish

chopped bacon being cooked

Directions:
Peel and chop potatoes into 1 inch cubes. Boil the potatoes in water until fork tender. Drain and set aside. Cook the whole pack of bacon until crisp. I like to cut it into small pieces before cooking. I use my kitchen scissors for this. Once it is cooked I drain it on a paper towel to soak up some of the bacon grease.
In a soup pot add 4 tbs of butter on medium heat. When the butter has melted add the onions. Cook them until the turn translucent making sure to not caramelize them. You don't want any color on them. To the onions add the 4 tbs of flour. You want to stir this around to soak up all the butter. Cook the flour for about 1-2 mins. Add the 5 cups of milk to the pot and whisk together. This will help break any lumps. Cook on medium heat whisking often. Make sure not to scorch the milk. After about 10 mins the milk should be thickened. Add Salt and pepper  to taste.
Add sour cream and cheese. Stir until cheese has melted. Add bacon and potatoes.
Ladle the soup in to bowls and top with a small dollop of sour cream, cheese, bacon, and green onions. Serve immediately.  This soup should warm you up. It pairs great with some garlic cheese biscuits.

When I made this soup we were watching calories. So I used nonfat milk, fat free sour cream, and a sharp cheddar made with 2% milk that was lower in fat and calories. You could also replace the bacon with a turkey bacon if you wanted also. It still turns out very creamy and delicious but is a little more figure friendly.

cheesy mashed clauliflower

This cheesy mashed cauliflower is a great side dish. A lot of people are cutting carbs these days yet still want that sense of comfort food. This a great substitute for mashed potatoes that still has the creaminess and warm homey feel. Its also another great way to get kids to try new things.

Ingredients:

• 1 head of cauliflower
• 1/4 cup sour cream
• 2 Tbs butter
• 1/2 cup sharp cheddar cheese
• 1 Tbs chives
• 1/4 cup milk

Directions:

Chop cauliflower into small bits. Place in a med sized pot and cover with water. 

Boil until fork tender. In a food processor or blender add sour cream, butter, and milk. Drain Cauliflower and add to food processor.

Blend until smooth. If it isn't becoming smooth add a little more milk. Add salt and pepper and blend.

Add cheese and mix until melted. Sprinkle the top with chopped chives. Serve immediately. 

Chicken with grilled polenta and pablano avocado salsa

Polenta

Ingredients:

• 6 cups water
• 2 teaspoons salt
• 1 3/4 cups yellow cornmeal
• 3 tablespoons unsalted butter

Directions

Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted.

Pour into a spring form pan lined with plastic wrap. Chill in refrigerator for 30 minuets or until completely cooled.  Cut into pie shaped slices and grill until crisp on both sides.

Chicken and Salsa
Ingredients:

• 4 chicken breast
• 1 jar of salsa verde 
• 2 pablano peppers
• 2 avocados
• 1 lime
• 1/2 red onion 
• salt and pepper
• cotija cheese

Cut all four chicken breast in half to make thinner. Sprinkle with salt and pepper. Grill chicken on both sides to get color, then add jar of salsa verde. Cover and cook until chicken is cooked through. Meanwhile place pablano peppers on a baking sheet and place under broiler. The skin will start to bubble and blacken. Turn often until completely blackened. Place in a Ziploc bag. Let cool. In a separate bowl chop onion, and avocado. Squeeze lime juice over it. Sprinkle with salt. After the peppers have cooled use the back of a knife to pull the skin off. It will come right off. Then cut off the stem and cut in half. Clean out all the seeds. Chop the peppers and add them to the avocado. Mix together to make the salsa.

To plate, place 1-2 pieces of polenta on a plate. Place a chicken breast and some of the sauce on top of the polenta. Place a few tablespoons of avocado pablano salsa on the top and sprinkle with cotija cheese. Serve and enjoy

Quinoa Fritters with a Roasted Garlic Lemon Dipping Sauce

Ok guys, here is another Quinoa recipe I made the other day. I Found a recipe for these Quinoa Fritters. I didn't have all the different ingredients I needed to make them so I whipped up a batch of my own. I thought they needed a bright refreshing sauce to go with them. You cant go wrong with lemon or roasted garlic.
Ingredients:

Fritters
2 cups cooked quinoa
4 eggs
1 cup panko bread crumbs
4 green onions chopped
1 cup shredded Parmesan cheese
Salt and Pepper

Dipping Sauce
1/2 cup sour cream
1/2 cup mayo
1 tbs lemon juice
2 tbs olive oil
1 whole head of garlic
  
Directions:
Cut the top of the head of garlic off exposing all the cloves. Drizzle olive oil over it and sprinkle with salt. Wrap it up in tin foil and Roast in your oven at 400 for about 30 minutes. (you can do this ahead of time) After the garlic is finished it will be soft and will pop right out. Put all of them in a food processor. Puree the garlic and add all other ingredients. Puree for a few minutes until sauce is smooth. Place in an air safe container and refrigerate until ready to use.

To make the fritters you simply mix all the ingredients together in a mixing bowl. In a pan or on a griddle, spray with cooking spray or use a tbs of olive oil. I used an ice cream scoop to keep my fritters uniform. I scooped the mixture and placed it on the griddle. Using the back of a spatula press the fritters down. Its a good idea to spray the spatula before doing this or you will have a sticky mess. Let the fritters cook on medium heat for 4 minutes per side. They should be golden brown on both sides when done. Enjoy

Apple Pancakes with Cidar syrup

This recipe is one I came up with one morning at work. I had some apples sitting there needing to be used up. I wanted to make something different so I thought....Pancakes. They have just the right amount of cinnamon mixed with the tartness from the apple. Super Yummy and looks pretty too.
 
Ingredients:

3 cups of all purpose flour

7 teaspoons of baking powder

2 teaspoons of salt

2 tablespoons of white sugar (I have tried sugar alternates, but I have still found white sugar to be the perfect taste)

2 1/2 cups of milk

2 eggs

6 delicious tablespoons of melted butter

and then my 2 secret ingredients: 1 tablespoon of cinnamon

and lastly 1/4 cup of Sprite® for an incredibly fluffy pancake

3-4 Apples peeled and cut into slices.

2 cups spiced apple cidar

1/2 teaspoon cinnamon 

 Directions:

1. Mix all of the dry ingredients together in a large bowl, then make a big divot or hole in the middle of the dry ingredients and pour in the wet ingredients in the hole. Mix until it is VERY silky smooth.

2. Peal and slice apples thin. Toss with Cinnamon.

3. Put apple cider into a small saucepan and bring to a boil. Cook until reduced by half. (this is your syrup)

4.. Heat a griddle with a cap full of canola oil over medium to medium-high heat. Use about a quarter of a cup of batter to make the pancakes. Add the apples into a fan shape on the pancake. When batter forms bubbles flip the pancake over and cook until apples start to brown. Pour syrup over Apple cakes and enjoy.

Christmas goodie contest

Who is ready for a Christmas Contest?

I want to see what treats you guys and gals are making for the holidays.

Email me a picture of your favorite Christmas treat. I will post the picture and I will tag your name to your picture on the  Dangerously Sweet face book page and whoever gets the most LIKES will win a $15 starbucks giftcard, and the recipe and picture will be posted on Dangerously Sweet!

Rules:

1.Send a picture of your goodie and recipe to hollielicious email

2.You must become a follower on Dangerously Sweet

3.You need to go to Dangerously Sweet face book page and LIKE the page

4.Share the photo on your facebook page and get your friends to Vote!

Vanilla Bean Cupcakes

This recipe is for that person who is a kid at heart. Who doesn't love a good vanilla cupcake with sprinkles. I made these cupcakes for my brother in-law for his birthday. I would normally do an off the wall flavor with crazy colors. He asked for a vanilla cake and said  to make sure to use sprinkles. This cake is so light and moist. The Frosting, its creamy and rich. Nothing like a classic made all grown up. 

Vanilla bean cake
Ingredients:

• 3 cups cake flour

• 1 tbsp. baking powder

• ½ tsp. salt

• 1 vanilla bean, split lengthwise

• 16 tbsp. unsalted butter, at room temperature

• 2 cups sugar

• 5 large eggs, at room temperature

• 1¼ cups buttermilk, at room temperature

• 1 tbsp. vanilla extract

Directions:
Preheat the oven to 350° F.  Line two cupcake pans with paper liners.  Set aside.
In a medium mixing bowl, combine the cake flour, baking powder and salt.  Whisk together and set aside.  Add the butter to the bowl of an electric mixer fitted with the paddle attachment.  Scrape the vanilla bean seeds into the bowl of the mixer with the butter and discard the pod (or reserve for another use.)  Beat on medium-high speed for 3 minutes, until light and creamy in color.  Scrape down the sides of the bowl and beat for one more minute.
Add the sugar to the butter mixture, ¼ cup at a time, beating 1 minute after each addition.  Mix in the eggs one at a time until incorporated.  Scrape down the sides of the bowl after each addition.  Combine the buttermilk and the vanilla extract in a liquid measuring cup.  With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated.  Scrape down the sides of the bowl and mix for 15 seconds longer.
Divide the batter between the prepared paper liners, filling each about 2/3 of the way full (you will likely have batter left over after filling 24 wells.)  Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pans 5-10 minutes, then transfer to a cooling rack to cool completely.  Replace paper liners and bake remaining batter if desired.  Frost cooled cupcakes as desired.
Yield: approximately 30 cupcakes

  
Vanilla Buttercream

Ingredients

• 8 tbsp butter, at room temperature
• 3 tbsp whole milk, as needed
• 1 tsp pure vanilla extract
• 3½ cups confectioners sugar

Directions

1. Beat the butter, 2 tbsp milk, and the vanilla in a large bowl with an electric mixer until smooth.
2. With the mixer on low speed, gradually add the confectioner's sugar, beating until the frosting is spreadable. If the frosting is too stiff, add the remaining milk.

Notes

Prepare ahead: The icing can be refrigerated in a covered container for 2 days. Bring to room temperature before using. If too stiff to spread, stir in a little extra milk.

Caramel Butter Pecan Cake

I made this Cake this last January for my  grandmothers birthday. It is so absolutely delicious. Its one of those, I want to eat every piece cakes. It comes from a southern down home recipe. I hope you give this a try. I dont think you will be disappointed.

Ingredients

• 1 1/4 cups butter
• 2 cups chopped pecans
• 10 or so whole pecans for decoration
• 3 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups white sugar
• 4 eggs
• 1 cup milk
• 2 teaspoons vanilla extract
• 1/4 cup butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 4 cups sifted confectioners' sugar
• 1/3 cup heavy whipping cream
• 1/4 cup of caramel ice cream topping

Directions

1. Grease and flour bottoms of three 9 inch layer pans. Preheat oven to 350 degrees F (175 degrees C).
2. Melt 1/4 cup butter in heavy skillet over medium heat. Add pecans and brown 10 to 15 minutes, stirring frequently.
3. Sift flour with baking powder and 1/2 teaspoon salt. Cream remaining butter in large mixing bowl. Gradually add 2 cups sugar; cream at high speed of mixer until light and fluffy. At medium speed blend in eggs, one at a time, beating well after each. At low speed add sifted dry ingredients alternately with milk and vanilla extract, beginning and ending with dry ingredients. Blend well after each addition. Stir in 1 1/3 cups pecans. Pour batter into pans.
4. Bake for 25 to 30 minutes, until cake is golden brown and springs back when lightly touched in center. When cool, blend remaining pecans with Creamy Butter Frosting; spread between layers and on top. Drizzle caramel sauce between layers and on top to look pretty. Use reserve whole pecans for decorations.
5. To Make Creamy Butter Frosting: Cream 1/4 cup butter or margarine in mixing bowl. Add 1 teaspoon vanilla extract, salt, 4 cups confectioners' sugar and 1/3 to 1/2 cup cream. Beat until smooth and of spreading consistency. If necessary, thin with additional cream.

Individual Chicken Pot Pie

This potpie is delicious, low in fat and super comforting. And the best thing about it....takes little to no time. You wont be in the kitchen for hours slaving away. I really like this recipe and have done if a few different ways...We have made individual servings, used pie crust, used all different veggies. And its something that is loaded with veggies that the kids and hubby will eat. This is our favorite version of this recipe.

Ingredients:
3 chicken breast
1 can fat free condensed cream of chicken soup
1 pkg frozen puffed pastry
2 med potatoes
1/2 cup chopped onion
1/4 cup corn
2 cups frozen veggies of your choice thawed
1 egg

To Prepare:
Lay out puff pastry so it will thaw. Cook chicken breast in oven on 400 for 15-20 min. Poke with a fork. If juices run clear it is done. (you can also use leftover chicken or a precooked rotisserie chicken) cut chicken into bite sized cubes. Set chicken aside. Peel and chop potatoes into small 1inch cubes. Boil the potatoes until tender. Drain them and put them in a bowl. Add onion, cream of chicken, corn and chicken. Add thawed frozen veggies. Mix everything together. Place in small oven safe dishes. Take puff Pastry and trace around your bowls. Place that puff pastry right on top of the bowl. cut a slit in the top for a vent. (I used a small cookie cutter heart) Scramble the egg in a small bowl and brush the top of the pastry. This will make it that beautiful brown color. Bake on a cookie sheet. Use the directions for the puff pastry. When the puff pastry is done, serve. Careful....its Hot!

If you don't have the small ceramic dishes, you can use a pie dish, or casserole dish. Make it family sized.

Reese's Chocolate Peanutbutter Cake

I remember back when I was a kid, going to my uncle's house with my grandmother. My uncle LOVED peanut butter. I remember he would eat it on everything, pancakes, toast, ect. This man loved peanut butter so much he would eat peanut butter and mayo sandwiches. So when my mom asked me to make him a birthday cake, I knew right away it was going to be none other than....you guessed it....peanut butter. So this is the cake I came up with.

 

Frosting:

Ingredients:

• 8 oz. unsweetened chocolate, chopped
• 6 cups confectioners' sugar
•   8Tbs. (1 stick) unsalted butter
• 6 Tbs. milk, plus more, if needed
• 2 tsp. vanilla extract
• 1/4 tsp. salt 
• 1 cup creamy peanut butter

  Directions:

  Have all the ingredients at room temperature.
  
  Put the chocolate in the top pan of a double boiler set over but not touching simmering water in the bottom pan. Stir until the chocolate is melted and smooth. Let cool to room temperature.
  
  In the bowl of an electric mixer fitted with the flat beater, combine the confectioners' sugar, butter, peanut butter, the 6 Tbs. milk, the vanilla and salt and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat for 2 minutes, then reduce the speed to low. Add the chocolate and beat until combined, then increase the speed to medium and beat for 1 minute more.
  
  If the frosting is dry, add more milk, 1 tsp. at a time, until it is creamy but still holds peaks. Makes about 4 1/2 cups.

Ok, now my big secrete....I use Pillsbury moist supreme cake mix.....It always turns out perfectly moist and I always get lots of compliments. Simply follow the directions on the box and do not overcook.
I used two 9 inch round cake pans.  

And now for the best part....The Reese's peanut butter cups. I lined the reese's cups around the cake pan to see how many I would need for decorations. Then I unwrapped the rest of the mini cups (great job for those little helpers) I chopped them up and sprinkled half of them between the layers of cake. Then I loaded the top with the rest of the chopped candy. This is one cake that will be hard to wait for your guest to arrive to cut into .

After my uncle had this cake I even got Thank you calls, and request for another.