My Secrets to Great Summer Baking

Chocolate Pan Frosting, Fudge Pie & Bake and Save Summer Special!

The Big Bake Sale is Back! - 25 percent off all orders through July 13! View this email in your browser 1. BAKE & SAVE Summer Special  Just because temperatures are rising outside doesn't mean you have to stop baking inside. Yes, the oven does heat up the kitchen. But to keep my house cool, I bake early in the day or later in the evening. Summer is just too great a time to go without baking - picnics and parties - not to forget the ice cream, peaches, berries, and light flavors that work so well with cake this time of year. So, drumroll please, and In honor of summer baking, I am offering a whopping 25 percent off all my cake mix orders until July 13! Just use code "BAKEANDSAVE" at checkout.  Yes, that means any order of 6 boxes - Chocolate, Yellow, & Brownie - will be specially priced. You can bake 'em now and stock up for fall and holiday baking, too! I love turning my Classic Chocolate mix into an ice cream cake sandwiched with mint chocolate chip or homemade peppermint ice cream. I love making my Simply Yellow cake mix by the box directions and slathering with Quick Caramel Icing or turning it into a lighter summertime treat like this Blueberry Cinnamon Coffee Cake. There you have it - my first secret to baking this summer: Buying my easy, all-natural cake mixes. No artificial ingredients of any kind get near my mixes. They are full of from-scratch flavor! Purchase Yours 2. Choose the Right Frosting for Summertime Cakes That's my second secret: Warm weather baking relies on frostings that don't move once they're spread on a cake. My caramel frosting is one, and the second is our family's chocolate pan icing. We slather it on cupcakes and sheet cakes and on summertime birthday cakes. What's really nice, too, is that these frostings go on early in the day, and you can let that cake rest at room temperature until it needs to be served. Or, it can go into the car with you for a weekend trip. No slipping, sliding, or mess. From my little ebook called "The Icing on the Cake" is this quick recipe for Chocolate Pan Frosting: Chocolate Pan Frosting  Makes 3 cups, enough to frost a 2-layer cake or 24 cupcakes Prep: 10 minutes 8 tablespoons (1 stick) unsalted butter 4 tablespoons unsweetened cocoa powder 1/4 teaspoon salt 1/3 cup whole milk, or more if needed 3 1/2 cups confectioners' sugar, sifted 1. Melt the butter in a saucepan over low heat, 2 to 3 minutes. Stir in the cocoa powder and salt. Add the milk, and stir and cook until it thickens and just begins to come to a boil. Pull the pan off the heat. Whisk in the sugar, which has been sifted, adding a little at a time, whisking until smooth. Add more milk if needed, but the frosting should be spreadable.  2. Spread onto your cake or cupcakes. It will set and harden as it cools. 3. Make it Easy on Yourself: Bake Fudge Pie  By sheer luck and desperation, I poured the batter from my Bebe's Brownie mix into an unbaked pie crust, placed it in a 350 degree oven, and it baked to perfection. Fudge pie is the secret to a last-minute dinner party dessert. It makes a wonderful gift for friends, and when bake sale season rolls around this fall, it will be the easiest thing to contribute to your office, school or fundraiser bake sale! My Brownie mix is all-natural, of course, and it was named for my mother Bebe who was an excellent cook and baker. She loved fudge pie, and she wound scatter pecans on top of her pie just before it baked. You should try that, too!  Easy Fudge Pie Recipe Happy Summer Baking! Share Tweet Forward Pin Copyright © 2018. The Cake Mix Doctor, All rights reserved. Want to change how you receive these emails? You can update your preferences or unsubscribe from this list.

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