A Royal Wedding Shower and One Awesome Cake

Mrs. Janet, Mother of the Bride, Mother of the Maid of Honor

Lovely Bridesmaids

Maid of Honor and Bride

The Beautiful Bride

One of the many gorgeous tablescapes

Close-ups of my Italian Cream Cake

Happy Monday everyone!
I am happy to be blogging after a week-long hiatus. Needless to say it has been a very very busy week for me. I had work until Wednesday and then I drove my sister’s car into Houston so that the VW dealership could diagnose it. If you didn’t already know my sister has a cream colored Volkswagen bug that she has given the name “Ringo” (let’s see if we can guess the Beetle she named it after). Anyways, Ringo was in worse shape than we thought he was and his stay at the VW dealership is still in progress. So, Sunday morning I found myself driving my mother’s rental vehicle back to Austin (seeing as my mother’s car is also in the shop for minor repairs due to a collision earlier in the week)…apparently a woman in a Lexus rammed the back of my mom’s VW wagon after reaching down to pick something off of the floor of her car. Of course the first thing that my mom praises is VW’s awesome impact rating, which left her car with a few scratches, while the Lexus was in need of costly repairs. To top things off, my sister called me in the wee hours of the morning over the weekend explaining that she had some sort of terrible virus. She is currently hopped up on Pedialite, gluten-free toast, and unsweetened applesauce. Despite the car madness and my sister’s ability to become sick at any possible moment in time, my weekend was very enjoyable. You see, on Saturday I gave a wedding shower for my best friend Sanna at her family friends house. The theme of the shower was a garden party so you can imagine the details that went into making this the most beautiful shower ever! I volunteered to make the cake for the shower, in addition to my tasty Almond Basil Chicken Salad, and my Walnut Pumpkin bread. It was my first time making a huge cake for a party so I decided to stick with a recipe I know and love, Italian Cream Cake. I have been using this recipe forever and it only gets better every time I make it. After a few minor breakdowns and anxiety attacks at the grocery store, I managed to pull the cake together after enlisting the skills of my father, who I have dubbed the “master-froster” of cakes, and my mother, whose mad cleaning skills helped turn her kitchen back into an immaculate masterpiece after I spilt powdered sugar all over her kitchen rug. Oops! While I thought the cake could have been a tad bit moister, I figured I did a pretty awesome job for my first try…the cake was gorgeous. I also went overboard making a double layer cake, but hey you know what they say, “Everything’s Bigger in Texas.” The shower was absolutely spectacular, with tons of yummy food, good friends, and awesome memories to last a lifetime. Might I add…Will and Kate only wish they could of had a cake as good as this one! I hope ya’ll enjoy my Italian Cream Cake recipe and serve it at your next big occasion, it sure is a crowd pleaser!

Italian Cream Cake:


For the cake:
2 c. granulated sugar
1/2 c. butter
2 egg yolks
2 c. cake flour or all-purpose flour
1 tsp. baking soda
1 c. low-fat buttermilk
1 c. chopped pecans
1 c. shredded coconut
1 tsp. Mexican vanilla extract
6 egg whites (at room temperature)
chopped pecans and shredded coconut (for decorating)

For the cream cheese icing:
1 Tbs. butter
1 (8-ounce) package cream cheese
1 (1-pound) package powdered sugar, sifted
1 tsp. Mexican vanilla extract


For the cake:
1. Coat bottoms of 3 (9-in.) round cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray, and dust with flour; set aside. (I made two sets of batter and poured each set into two large rectangular baking pans).
2. Combine sugar and butter in an electric mixer; beat at medium speed until well-blended.
3. Add egg yolks, one at a time, beating well after each addition.
4. In a large mixing bowl, combine flour and baking soda; stir well.
5. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with the flour mixture.
6. Stir in pecans, coconut, and vanilla extract.
7. Using an electric mixer, beat egg whites at high speed until stiff peaks form (do not over beat).
8. Fold egg whites into batter; pour batter into prepared pans.
9. Bake at 350 for 23 minutes.
10. Let cool in pans 5 minutes.
11. Loosen cake layers from sides of pans using a narrow metal spatula, and turn out onto wire racks.
12. Peel off wax paper, and let cool completely.
13. Place one cake layer on a cake plate, and spread with 2/3 c. cream cheese icing, top with another cake layer and 2/3 c. icing, then top with remaining layer and spread the remaining icing over the cake.
14. Coat the sides of the cake with chopped pecans and shredded coconut.

For the cream cheese icing:
1. Cream butter and cream cheese at high speed using an electric mixer until fluffy.
2. Add sugar; beat at low speed until well-blended.
3. Add vanilla; beat well.

Note: I would suggest serving this cake with fresh sliced strawberries and a good cup of coffee.



  1. Anonymous says:

    ok, i am not going to ask again…what? yes i am…when do i get my cake? i do have a birthday coming up!!! and could you make mine chocolate with coconut…mmmmmmmmmmm

  2. it was the most perfect shower ever! 🙂 i love you! i had so much fun!

  3. omg Aunt Liz, I mean “anonymous” person I will make you one for your birthday and yes I will do chocolate!

  4. Anonymous says:

    whaaaat? who is aunt liz?
    just playin…
    i would like to make a request that my cake have atleast 3 layers with mega amounts of icing in between each layer, and please no store bought icing or box mix…i would be insulted…
    i hope this made your laugh…stop…i am serious…nothing store bought, i want a true handmade cake, a real “piece de resistance”, made from chef chesly, herself…ok, did you laugh again?

  5. bahahahaha….i am still laughing

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