inch square pans

Minecraft Shorn Snow Golem Cake

Yields one 8-inch square, one 6-inch square, & one 4-inch square cake

The things you’ll need


  • 1 cup all purpose flour
  • ½ cup cake flour
  • 1 cup sugar
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon ground nutmeg
  • 1 stick unsalted butter
  • 3 egg yolks
  • 1 teaspoon rum extract
  • ½ teaspoon vanilla extract
  • 2 tablespoons vegetable oil
  • 6 tablespoons cream
  • 6 tablespoons milk
  • White frosting
  • Black fondant
  • Pretzel rods
  • Hand mixer with beater attachments
  • Large mixing bowl
  • Medium mixing bowl
  • Small mixing bowl
  • Whisk
  • Rubber spatula
  • 4, 6, & 8-inch square cake pans, lined with parchment
  • White frosting in decorating bag
  • Offset spatula
  • Small square cookie cutter
  • Small fondant roller
  • Large straws

Let’s get started!

  1. Preheat oven to 350°F.
  2. In a large bowl, use an electric mixer to combine flour, baking powder, salt, sugar, cinnamon and nutmeg.
  3. In a medium bowl, whisk together egg yolks, rum and vanilla extract, vegetable oil, cream and milk.
  4. Add butter and mix on a low speed until soft crummy texture forms and then scrape down sides.
  5. Add half the wet mixture, and mix for 1 ½ minutes, scrape the bottom and sides of bowl, then add the remaining wet mixture in two parts, scraping between each addition.
  6. Divide the cake batter into two 8-inch pans and one 6-inch pan.
  7. Bake for 25 to 30 minutes.
  8. Bake enough cakes so that you have six 8-inch, four 6-inch. Cut two of the 8-inch cakes into four pieces so that you have eight 4-inch cakes.

Time to decorate!

  1. Pipe a dollop of frosting onto a cake board and then place an 8-inch cake onto the board. Stack the 8-inch cakes on top of each other, spreading frosting in between each layer.
  2. Once all of the 8-inch cakes are stacked, use an offset spatula to lightly coat the top and sides with white frosting. Place the cakes in the fridge to chill.
  3. Once the cakes have chilled for about an hour, use an offset spatula to frost them with a thicker coat of white frosting.
  4. Repeat steps 1 through 3 with the 6-inch and 4-inch cakes.
  5. Cut 4 straws to the height of the 8-inch cake stack and then stick them in to reinforce the cake stack. Place the 6-inch cake stack on top of the 8-inch. Reinforce the 6-inch stack and then place the 4-inch stack on top.
  6. Use a square cookie cutter to make black fondant eyes, mouth, and buttons. Place the pieces in the appropriate areas on the cake.
  7. Stick pretzel rods into the sides of the middle tier of the cake as the snowman’s arms.
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What’s for breakfast?? 🤔
☝️😃 Blueberry and Banana Breakfast Bar🍌

1/3 cups rolled oats
1/3 cup coarsely chopped dried figs
¼ cup coarsely chopped almonds
¼ cup sunflower seeds
1 cup mashed ripe bananas
1/3 cup smooth peanut butter
2 tablespoons honey
2 large egg whites
2/3 cup fresh blueberries
1 tablespoon flax seeds

How to?🤗

1. Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch square baking pan with parchment paper, leaving 1 inch of parchment hanging over the sides.
2. Mix oats, figs, almonds, and ¼ cup sunflower seeds together in a bowl.
3. Stir bananas, peanut butter, and honey together in a saucepan over medium-low heat until completely melted and smooth, about 5 minutes. Remove saucepan from heat.
4. Whisk egg whites together in a bowl until foamy. Mix banana mixture into egg whites and whisk until smooth; add oat mixture and stir until batter well combined. Fold blueberries into batter. Press batter into the prepared pan; top with flax seeds and 1 tablespoon sunflower seeds.
5. Bake in the preheated oven until golden, about 30 minutes. Cool completely before cutting into bars.

Raspberry Mousse Pie

Prep Time: 20 minutes
Total Time: 40 minutes
Servings: 12


  • Nonstick cooking spray
  • 7 graham crackers
  • 3 tablespoons fresh lemon juice
  • 2 ¼ teaspoons powdered gelatin (from one ¼-ounce packet)
  • 5 cups fresh raspberries (about 1 ½ pounds)
  • ½ cup plus 2 tablespoons sugar
  • 2 cups cold heavy cream


  1. Lightly coat a 9-inch square metal baking pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on all sides. Arrange graham crackers in an even layer in pan, breaking them to fit as necessary. Place lemon juice in a small bowl and sprinkle with gelatin. Let sit until gelatin softens, 3 minutes. In a blender, puree 2 cups raspberries until smooth, scraping down bowl as needed. Pour through a fine-mesh sieve into a measuring cup, pressing on solids (you should have about 1 cup of puree); discard solids.
  2. In a small saucepan, combine raspberry puree and ½ cup sugar over medium. Cook until bubbles form at edge. Add gelatin mixture and cook, stirring constantly, just until gelatin dissolves, about 1 minute. Transfer mixture to a small bowl and let cool to room temperature, 20 minutes. In a large bowl, using an electric mixer, beat cream and 2 tablespoons sugar on medium-high until firm peaks form, about 4 minutes. With a rubber spatula, gently fold in raspberry puree mixture until combined. Pour over graham crackers. Smooth top with an offset spatula and arrange 3 cups raspberries on top. Refrigerate until set, about 2 hours (or up to overnight).
  3. Using parchment, gently lift pie out of pan and place on a serving plate. Peel away parchment from sides of pie; trim excess paper with scissors or a sharp knife. Cut into 12 pieces to serve.