Vintage 1950s Beautiful 'Rose' Cake and 5 FREE Tasty Cake Recipes PDF Here is a PDF version of 6 Vintage 1950s Cake Recipes for you to make! Great makes for the run up to Christmas Will look lovely on your Retro Dining Table They make great centre-Pieces aswell as Good Eating! All are Special Occasion Cakes The Main one is the Beautiful 'Rose' Cake A Rich Vanilla Sponge Cake In 2 Layers Coloured in Pastel Shaes of Yellow and pink with a Sandwich Filling Prettily Frosted Outer Layer Very Tasty! There are also 5 FREE other Cake Recipes to tempt you Please see pics....... Frost'N'Snow Cake Strawberry Cream Gateaux Chocolate Hazelnut Layer Continental Orange Gateaux Gateaux Roxolanne All wonderfully tempting makes Very Decorative aswell as Tasty Flavour combinations Happy Cooking and Eatingx Thankyou for looking I have other tasty Retro Recipe ideas if you like you can collect them all
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The days are getting longer, the air is alive with a thousand and one fresh, earthy scents, and the skies are, well, if not blue quite yet, than at least less likely to be chocked full of snowflakes. For many north of the equator, spring has sprung and for those who are still wrestling with the final days of wintry weather, it soon will. Though we may have a ways to go before we're in the mood to sport an air conditioner as a hat or eschew any type of footwear that isn't a sandal, the warmth of spring is slowly emerging and before long, we're be into the thick of the hottest months of the year. Before we hit that point though, let's take full advantage of our ovens and put them to good use in whipping up this super simple, budget-friend Springtime Fancy Cake recipe from 1953. As with just about all vintage recipes that call for it, if shortening isn't your cup of tea, then by all means swap in your favourite butter, margarine or vegan cooking fat substitute instead. {Sweet, fun and super easy to make, this delightful mid-century cake calls mainly for ingredients that most of us have to hand already and telegraphs a sense of spring as marvelously as the first blooms of the season. 1950s cake recipe ad image source.} At its heart, this is a very basic white layer cake, but with the addition of sprightly mint green frosting and some really pretty daisies made from slices of white marshmallows and yellow gumdrops, it becomes a splendidly festive dessert offering that would easily see you through a myriad of spring and summer events, as well as lovely everyday meals alike. For those, like myself, who are gluten-free, a cake like this is a total cinch still, too. Just put your favourite white or golden cake recipe to work or use a GF boxed mix for either. You could change the frosting colour and/or candies used here as well, but I personally like it exactly as it stands now. This cake radiates with the spirit of spring, is pretty as a picture, and could easily be turned into cupcakes (with one candy topped flower on each cupcake), if so desired. I’m elated that that spring is here again and love that vintage recipes like this help to capture to the elegance and joy of this season alike. Today’s charming 1950s layer cake is bound to be a hit all throughout April and May, then clear through to June and summertime itself, where its adorable candy daisies will be every bit as at home then as they are right now while spring finds its sea legs once again.
Chocolate Mayonnaise Cakes have been around forever. It was one of the first recipes I gleaned as a teenager from my mother's recipe box. In all the years I've had this recipe, I've never made it. I am ashamed of myself. When I saw the photo of this one with peanut butter frosting, I melted in my chair. I suddenly have the need to make this. But I might be making mine with Ghirardelli Cocoa. If I do, I'll report back and let you know how it was. :) Chocolate Mayonnaise Cake with Peanut Butter Frosting~ CAKE: • 2 cups all-purpose Flour • 2/3 cups unsweetened cocoa powder ~I prefer Ghirardelli Cocoa, it tastes heavenly... • 1 1/4 teaspoon baking soda • 1/4 teaspoon baking powder • 3 eggs • 1 2/3 cups sugar • 1 teaspoon vanilla • 1 cup Hellmann's Mayonnaise • 1 1/3 cups water 1. Preheat oven to 350°. Grease and lightly flour two 9" round cake pans. Set aside. 2. In medium bowl, combine flour, cocoa, baking soda and baking powder. Set aside. 3. In large bowl, with electric mixer at high speed, beat eggs, sugar and vanilla for 3 minutes or until light and fluffy. Beat in *real mayonnaise at low speed until blended. Alternately, beat in flour mixture with water, beginning and ending with flour mixture. Pour into prepared pans. 4. Bake 30 minutes or until toothpick in center comes out clean. Cool on wire racks 10 minutes, remove from pans and cool completely. Frost, if desired, or sprinkle with confectioner's sugar. *Can also be baked in a 9x13" pan for 40 minutes. FROSTING: • 3 cups powdered sugar • 1/3 cup peanut butter • 1 1/2 teaspoons vanilla • 1/4 to 1/3 cup milk Mix powdered sugar and peanut butter in medium bowl with spoon or electric mixer on low speed. Stir in vanilla and 1/4 cup milk. Beat until smooth and spreadable. If necessary, stir in additional milk, 1/2 teaspoon at a time. Spread over cool cake and enjoy! Note: The original Chocolate Mayonnaise Cake Recipe is from Hellmann's and is exactly the same as the one above. The Peanut Butter Frosting is from Julie Seguin Talbot, who doesn't appear to be on Facebook anymore. For nostalgia sake, here's a photo of the original recipe from a 1950s magazine... And for those who care about things like calories... ;) Have a blessed day and enjoy the beautiful gift of chocolate. :)
Lord Baltimore Cake, 1950s (via zaza23)
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Retro Recipe: Coconut Queen Party Cake with Marshmallow Frosting
I've been meaning to provide all of you bakers and non-bakers with additional images from the marvelous vintage Wilton Yearbook I wrote...
Before there was color TV there were Betty Crocker Colorvision Cakes!
Here are a few ways to make a happy Easter surprise -- cute vintage Easter cakes, using ideas and recipes from the fifties & sixties!
20 delicious and delightful ideas for the modern bride looking to add a little 1950s charm to your wedding cake!
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Item specificsCondition
May 1958
Before we delve into the heart of today's post, I want to thank you all for your terrific recent blog comments so far this year. Things haven't been the easiest for me on the health front lately and I've not been able to stay on top of all the comments I've received here, nor my blog feeds, as a result. I'm feeling a whisper better now though and hope to get back to my usual levels of activities on those lovely fronts from this new week onward. Yesterday marked the halfway point until my next birthday. That means there’s six long months still to go until the brilliant warmth and sparkling sunlight of mid-July fill our days again. You might as well tell me that it's a century away, for it feels as though such is the case, while we're stuck here in the midst of a bitingly cold January. However, as I've said before, and I'll say again here right now, chilly and dark though it may be, I don't hate winter at all. There are perks and charms - the serenity of fresh fallen snow, say, or the fact that one actually wants the oven to be on for hours so as to help warm the house further - to this first season of the year, but acknowledging, embracing and even celebrating those good points doesn't mean that we can't yearn for summer (or to take a trip south of the equator and enjoy the hottest months of the year right now with our friends on the other side of the world). Longing, like worrying, may pass the time, but it doesn't actually achieve anything. Luckily though, we can perk up our wardrobes and menus with lively colours and dishes that celebrate the spirit of spring and summer now, if so desired. Undoubtedly one of the most iconic signs of spring's return (which won't be for at least one to three or even four months still, depending on whereabouts on the planet you live) is a gloriously lovely rainbow. Nature's reward for surviving a downpour or full on storm and a symbol as old as time itself of hope, renewal and (quite literally) brighter tomorrows. On a rather snowy, dreary day recently I came across the following seriously delightful vintage recipe recently on one of my favourite Flickr streams for vintage images, File Photo, and knew that there was no way I could hold off until spring or summer to share it. The punchy, sweet, beautiful pastels at work in it perked my spirits up quicker than downing ten shots of espresso, while also brimming with mid-century vintage charm that was just too good not to post on the double! {Crisco's Rainbow Cake recipe hails 1950 and combines layers or white, yellow and spice cake all topped with pretty buttercup yellow hued frosting and, optionally, pastel hued mint wafers. If you can't track any down, why not sure pastel marshmallows, melting chocolate pieces, or jordan almonds/mlabas/confetti instead? Vintage recipe image source.} As I almost alway say when a recipe calls for shortening, an ingredient which doesn't see a great day of play in most people's kitchens these twenty-first century days, if you're not a fan, by all means swap in butter, margarine, or your favourite vegan margarine style product instead in cake and/or frosting alike. Likewise, if you're not comfortable using raw egg yolks in the frosting, ditch them and simply use your favourite egg-free or seven-minute frosting here instead (I can’t help but think that a sweetened cream cheese frosting would be scrumptious, especially with the spice layer at the bottom). The flavour combination at work in the three layers here is nice, and in a way it suits fall and winter well, but I'd be tempted to swap in chocolate cake for the spice layer on the bottom, or to replace the lemon extract with orange or almond, if I was going to leave the spice tier in place. Of course, you can easily make this lovely 1950s cake with just one or two layers, if so desired, and I can't help but think how marvelous it would be as a cherry chip or strawberry cake, too. In which case I'd like tint the frosting pink, not yellow, and perhaps adorn it with chocolate buttons or walnut halves (and presto, just like that, you've got a great Valentine's Day dessert on your hands!). Deep into the very heart of winter though we may be, unable to sway Mother Nature into giving us weather warm enough to tan in just yet, we can inject a similar sense of upbeat warmth and happiness through fun, kitschy pastel desserts like this. They serve as important reminders that spring will eventually show up again, rain puddles in tow, and with it a whole season that looks a rather good deal like this fabulous 1950s Rainbow Cake itself. Thank goodness for that!!! :)
These are wonderful, from scratch cakes to make any day a special occasion! They are from a booklet called Cake Baking Made Easy with Airy Fairy 1927. If you have never tried a cake like this, I …
The following recipes are from A Picture Treasury of Good Cooking, 1953. All of the recipes look so good, I want to share them all!! Hope you find something new to try! REMEMBER: Serve food respo…
Why is this called a Pink Magic cake? Because in addition to the yellow cake, this retro treat has wedges of a berry delicious Jell-O and ice cream mixture.
Cake, Cake, Kitschy Cake!
While it may not always entail the dizzying hecticness of Christmastime, the days leading up Easter can certainly still be a very busy period in their own right, especially if you're hosting parties and/or having out-of-town guests staying with your for the holiday weekend. Often, as the first glorious days of spring begin to emerge like blooms poking through the last vestiges of snow, so too do we yearn to head (run at break speed) outdoors once more and suddenly spending hours in the kitchen lacks the same appeal it did just a couple of short, freezing cold months ago. Easter however, is a beautiful, important time of the year and a celebration that is not to go unmarked by many of us. Though we might not scamper around the house collecting chocolate eggs any more, that doesn't mean we're not entitled to a sweet treat of our own this weekend, too. Keeping in mind that you may be busier than a bunny in a carrot patch, and/or that you might not feel the need to break your back over your holiday dessert, I went digging around Flickr and unearthed a thoroughly lovely vintage recipe from 1951 for Lemon Gold Cake that would be flat out fantastic for Easter. {Cheerful, inviting, and absolutely scrumptious looking, this wonderful Lemon Gold Cake practically has the words "Easter dessert" written all over it! Image via tikitacky on Flickr. Click here for a larger version of this lovely 1950s cake recipe.} The invigorating, tart, endlessly fresh taste of lemon and the return of spring go hand-in-hand like bluebirds and happiness, and are a must for this time of the year in my books. This cake looks like a total snap to whip up as is, but you could make things even easier on yourself and swap in your favourite cake mix, if so desired. I make a very similar cake with Betty Crocker's Gluten-Free Yellow cake mix and olive oil, which is always a hit with gluten and non-gluten eaters alike. Aside from perhaps decorating the top of the cake with some candied lemon peel, candied (edible) flower petals, white chocolate curls, fresh raspberries, or in the spirit of the holiday, your favourite Easter candy, there isn't much I'd want to alter here. Cakes like this are classic, elegant, beautiful, and flat out delicious - no need to mess with decades of success. Lemon is a crowd pleasing favourite that becomes all the more delectable and festively perfect when brought to the table in the form of an appealingly pretty yellow cake that echoes the sunlight we're finally starting to get blessed with again this fine Good Friday. If you're not celebrating Easter of if you already have another dessert (or two!) in the works, fear not, this vintage recipe will serve you well all throughout the spring (wouldn't it be lovely for a Mother's Day tea or bridal shower?) and well on into the sizzingly hot summer days. Have a blast baking and a truly wonderful Easter long weekend, my dears!
Stasty Retro Recipe Revival
I've been meaning to provide all of you bakers and non-bakers with additional images from the marvelous vintage Wilton Yearbook I wrote...
The cutest book ever: Birthday Cake Cook Book, so cupcake chic! I love this page! Enjoy in your artwork
It occurred to me recently just how much I love baking and making sweets for Valentine's Day. As a day where all things dolce are celebrated and noshed upon, I'm certainly not alone here, but I think part of why St. Val's Day desserts jump out at me so much is because, generally speaking, this is a holiday where sweet really, really reigns supreme. There are arguably not a ton of standard savoury dishes for this day (though those with aphrodisiacal qualities, such as raw oysters, have long been firm favourites for a Feb. 14th dinner, as have been luxurious eats such as steak, lobster, and lamb), where sugary treats come out on top and most of us, even those who often eat very health consciously, are apt to indulge in something sweet, fun and tongue pleasingly wonderful. I generally whip up one or more chocolate dishes for Valentine's Day, but I love anything pink or red as well, from tinted popcorn balls to homemade marshmallows to frosting topped sugar cookies. Today's mid-century recipe for the smile-inducingly named Catch-a-Valentine Cake has pink in spades and would be equally lovely for Easter, Mother's Day, a bridal or baby shower, birthday party, wedding or anniversary. Fabulously simple to make, yet wonderfully impressive looking, this festive take on a classic marble cake (with two different coloured versions of the same cake batter, as opposed to two separate flavours of cake, though you could certainly use extracts to flavour one or both of them, if so desired) is a cinch to whip up and a fun treat for any February 14th related celebration. {Beautiful to look at and wonderful to taste, this elegant 1950s Valentine's Day cake recipe is such a crowd pleasing choice. Naturally, if shorting isn't something you're too fond of, feel free to substitute butter, margarine, or another suitable cooking fat of your choice. Vintage recipe image source. Click here for a larger version.} Valentine's Day itself might not be everyone's cup of (sweetened) tea, but most of us will agree that our eyes turn as wide as saucers when desserts celebrating this festive occasion are laid out before us, be they at home, in a restaurant or at the local grocery store. This cake - which can easily be made GF by using your favourite store bought white or golden gluten-free cake mix - is free of chocolate, so it's a good choice for those who might be unable to eat it to to medical reason or simply not a fan. It's one of those delightful vintage cake recipes that looks fancy, but is not at all complicated and which most home cooks can successfully put together and bring to the table, where a chorus of cheers is bound to erupt from excited diners. If you can't find candy hearts of any sort for the top, strawberry slices can easily be formed to make a heart shape and tiny food cutters (such as this lovely little set) can be used to cut hearts and other shapes from berries and many other fruits (and vegetables), too. I hope that as Valentine's Day draws near, you'll get a chance to indulge in a sweet treat that truly brings you culinary joy, be it a classic cake like this 1950s gem, a decadent box of mixed chocolates, a rich soufflé, a refreshing ice cream sundae, a luscious fruit tart, a fragrant cinnamon bun, a crunchy French macaron, or anything else that - rather fittingly, one might say - your heart desires. I know I will be! :) *PS* Thank you deeply to each of you for your understanding and kindhearted blog comments regarding the recent death of my computer. As the new one I ordered from Dell on Feb. 3rd hasn't even shipped yet (*le sigh*), I'm thinking that - best case - I'll be receiving it on the three week end of the delivery time estimate I was given when I ordered. As mentioned in my post here last week, I am still online, just substantially less as I'm making due with accessing the web just from my phone. Hopefully my new laptop will get here soon and I can slip right back into my usual online routine (complete with a tons of catching up!).
These are wonderful, from scratch cakes to make any day a special occasion! They are from a booklet called Cake Baking Made Easy with Airy Fairy 1927. If you have never tried a cake like this, I …
We are all adjusting to a different type of Easter long weekend this year so it’s totally okay to try new things or just do very little. To try and boost myself and my mood I thought, letR…
Go grab your apron! These 1950s cake recipes are as delicious today as they were decades ago. Find ideas for coconut cake, angel food, pineapple upside-down cake and more.
White cake mix with maraschino cherries and buttercream frosting.
Dig into a slice of history.
Inside Sunset magazine, Dec 1956
I came across a vintage Wilton Yearbook the other day while going through my cookbooks, so I sat down to peruse its pages and reminisce. Ev...
1950-1969 All things mid century. Check out my pages!
Go grab your apron! These 1950s cake recipes are as delicious today as they were decades ago. Find ideas for coconut cake, angel food, pineapple upside-down cake and more.
The following recipes are from A Picture Treasury of Good Cooking, 1953. All of the recipes look so good, I want to share them all!! Hope you find something new to try! REMEMBER: Serve food respo…
