Yuck! I hated the set up of my closet. It hasn’t been working for me for years, but finally I decided to spend the weekend re-doing it.
We had to pull everything out of the closet-everything.
Lots of time, but only cost about $50.00 The paint ate up most of that budget. A couple shelving supports and an additional dowel.
I don’t have a “honey-do” list, but I do have a “daddy-do” list, haha! My dad is always so eager to help me with my crazy projects that I have going on!
Total time spent, about 10 hours.
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups white sugar
1/2 teaspoon vanilla extract
1 cup vegetable oil
13 fluid ounces evaporated milk
1/4 cup poppy seeds
Preheat oven to 350 degrees F. Grease and flour a 10 inch tube pan.
In a large bowl, mix flour, baking soda, salt and sugar. Make a well in the center and add eggs, vanilla, oil and milk. Mix well and fold in the poppy seeds. Pour into a 10 inch tube pan.
Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely.
Place cool cake on a pretty plate or cake stand. Using 1/2 container of store bought frosting (vanilla), place frosting in microwavable measuring cup and heat for approximately 20 seconds. Drizzle over cake. I added a few extra poppy seeds on top for decoration.
Eat and enjoy!!
Hand made cake pop in the first picture. Made by one of the parents at my school. She makes the most amazing cake pops, just for fun 🙂
The floral creation in the middle was made by another parent, and friend. She said it’s a Martha Stuart recipe, amazing! (apple pie)
The cupcakes were made by a local bakery.
Have a beautiful and lovely day!
Fresh out of the oven. Needs to cool down before you put the glaze on top.
Glazed, wrapped, and ready to be delivered!
Here’s the recipe:
1 cup chopped pecans
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding
1/4 cup water
1/2 cup vegetable oil
3/4 cup Irish cream liqueur. I used Bailey’s
1/2 cup butter
1/4 cup water
1 cup white sugar
1/4 cup Irish cream liqueur
1. Preheat oven to 325 degrees F (165 C). Grease and flour a 10″ Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.
2. In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes on high speed. Pour batter over nuts in pan.
3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze. Repeat until glaze is used up.
4. To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream liqueur.
Side note; I used 7 mini-dishes. The cake rises a good amount, I filled the mini-dishes 3/4 full, and baked for 40 minutes. If you are nervous about using a Bundt pan, I would just use a 9″x13″ dish. After cooling-poke holes as directed, drizzle glaze on top of cake. Do what’s comfortable for you 🙂 Have fun and enjoy the delicious cake!