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Our Dessert

A dessert is not just another word for a sweet food.  Dessert is the last part of a meal and it is usually sweet.  Our English word dessert comes form a French word meaning "to remove what has been served" or de-serve: desservir. Dessert is always served at the end of the dinner meal; otherwise, the sweet is called a snack.

Pink Sugar

Summer Featured Dessert

Our Recipe

32 oz. (2 lbs.) strawberries cut into triangles

1/2 cup sugar 

1 recipe pound cake (recipe follows)

1 recipe Bavarian Pastry Cream or 1 purchased pre-made pastry bag of the       Bavarian pastry cream.

2 pints heavy whipping cream, divided

4 Tablespoons powdered sugar, divided

2 teaspoons vanilla, divided

  •  In medium bowl mix sliced strawberries and !/2 cup sugar.  Set aside.

  • Cut pound cake into 1/2 inch cubes.  I remove outer crust from pound cake and place into a medium bowl.

  • Add 2 tablespoons powdered sugar and 1 teaspoon vanilla, blend into whipping cream.

  • In large mixing bowl add 1 cup Bavarian cream.  Add whipping cream to large bowl with Bavarian cream and blend together.

  • Layer Trifle in following order:

        !. Pound cake

       2. Strawberries use a total of 3/4 of the berries leaving 1/4 of the       berries for the top of the trifle.

       3. Bavarian and Whipped Cream

  • Continue Layering till you end at top of trifle dish with whipped Bavarian cream.  Most Trifle Bowls will allow for 3 good layers of each.

  • Top final layer of Bavarian Whipped Cream  with 1 cup of Bavarian Pastry Cream.

  • Cover with Saran Wrap and chill until serving time.

  • At serving time whip remaining heavy whipping cream for top of Trifle.  Again adding 2 tablespoons of powdered sugar and 1 teaspoon of vanilla. Blend in powdered sugar and vanilla.

  • Pile up the whipped cream onto top and finish by surrounding with berries.

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Strawberry Shortcake Trifle
IMG_0835 Strawberry Shortcake 2022 by Stephanie Tonini 1_edited_edited.jpg
The South's Best Pound Cake

2 cups butter, unsalted and at room temperature.

3 1/2  cups granulated sugar

10 large eggs, room temperature

4 cups all-purpose flour, sifted (sift and then measure)

2 teaspoons vanilla extract

  1. Preheat oven to 350 degrees.

  2. Grease and flour a large tube pan.  You will need a larger than standard size bundt pan. Recommended is a 10-15 cup size pan.  Do not fill your tube pan or bundt pan higher than 2 inches below the rim. Your batter may overflow otherwise.  You can make a parchment rim around the top of your tube pan, if you have any concern of overflow.

  3. Cream your softened butter until light and creamy.  I let my butter cream and lighten for 10 minutes using a paddle attachment on the Kitchen Aid.

  4. Add the 3 1/2 cups sugar and continue to cream until thoroughly combined. 

  5. Add eggs, one at a time and blending just until mixed.

  6. Lower speed to stir on mixer and slowly add flour.  I add the flour 1cup at a time. 

  7. Add vanilla and stir completely.

  8. Spoon batter into prepared pan.  Be sure pan is large enough for batter to double in size.  Any extra batter can be baked into cupcakes. 

  9. Bake cake for 1 hour and 20 minutes.  If using a dark baking pan, your cake may cook a bit faster so check for doneness at about 1 hour of cooking.  Cake will be done when a tester or toothpick comes out clean or with dry crumbs.

  10. Let cake cool for 30 minutes in pan.  Invert cake onto wire baking rack to finish cooling. I invert my pound cakes onto parchment  paced on the wire baking rack. Then place onto serving platter.

  11. Recipe is correct as written.  There are no backing soda or baking powder in the recipe.



Apple Pie Bread

How we all love apple pie, with it's sweet and tart apples, lots of cinnamon and sugar.  Though we don't mind the tedious making of a pie, here is a great and easy alternative to the delicious flavor we all love.  Just cut off a slice and warm in the oven or microwave for 15 seconds and top with butter!  Makes a great snack or quick breakfast!


  • 1 (21 ounce) can apple pie filling

  • 1 cup butter, softened to room temperature

  • 1/2 white sugar

  • 1/2 cup (packed) dark brown sugar

  • 2 eggs

  • 1 tablespoon vanilla extract

  •  2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon ground cinnamon'

  • 1/8 teaspoon nutmeg

  • 1/2 teaspoon salt

  • 3/4 cup chopped walnuts

  • 3/4 cup golden raisins or regular raisins


  • 1/2 cup light brown sugar

  • 1/2 cup chopped walnuts

  • 1 teaspoon cinnamon

  • 1/8 teaspoon nutmeg

Pre heat oven to 350 degrees F. (175 degrees C)

Lightly grease a 9 x 5 loaf bread tin.  I like to use butter.

  1. Using a potato masher, mash apples in a medium mixing bowl until just chunky.  Set bowl aside.

  2. In large bowl cream together  butter, white sugar, and brown sugar.  

  3. Add in eggs, apples and vanilla extract until well blended.

  4. In a separate medium sized bowl sift together flour, baking soda, cinnamon and salt.

  5. Add flour mixture to apple mixture.

  6. Add walnuts and raisins.

  7. Pour 1/2 batter into prepared pan.

  8. Sprinkle on 1/2 topping of brown sugar, walnuts, cinnamon and nutmeg.

  9. Spoon remaining batter onto topping and spread gently.

  10. Add remaining topping to the top of batter.

  11. Bake for 60 minutes until a toothpick or cake tester comes out clean.  Let bread cook in pan for 15 minutes.  Turn bread out onto wire rack to cool completely.


Lemon Lemon Pound Cake

The tang of lemon twist on our tongue is always full of sprite and reminds us always of spring and summer.  My Lemon, Lemon Pound Cake will give you no less.  Adapted from the famous Ritz Carlton Lemon Pound Cake this pound cake is sure to please and is terrific served with vanilla ice cream and berries (strawberries, blueberries, blackberries).

AfterlightImage (48)Lemon_Lemon_Lemon Pound Cake by Stephanie Tonini 2021 Ritz Carlton rec

This cake is topped with a simple lemon glaze.

AfterlightImage (41) Cinnamon Pecan Date Cake with Cinnamon Buttercream Frosting ! by Step


Spicy Espresso Date Cake
with Cinnamon Buttercream Frosting

I just love this recipe and it's outcome.  If you like spice cake, gingerbread, ginger snaps and all of it's cousins, you are going to fall for this exceptionally moist, dense cake.  Unfrosted it is a fabulous coffee cake and full of delicious Modjool Dates.


  • 2 1/2 cups chopped dates ( I use pitted Modjool Dates)

  • 1 1/2 cups hot coffee or espresso,  I make mine with Medaglia D'Oro dried espresso

  • 1 1/2 teaspoons baking soda

  • 1 3/4 cups pastry flour

  • 1 teaspoon cinnamon

  • 1/8 teaspoon nutmeg

  • 1/4 teaspoon salt

  • 1/2 cup unsalted butter, softened

  • 3/4 cup dark brown sugar

  • 1/2 cup granulated white sugar

  • 2 eggs

  • 1 tablespoon vanilla

  • 1 cup pecans, coarse chopped

  • 1 cup cinnamon chips, divided

Cinnamon Buttercream Frosting

  • 1 cup (2 sticks) unsalted butter softened to room temperature (about 10 minutes).

  • 1 cup shortening (Crisco)

  • 6 cups powdered sugar

  •  1 1/2 teaspoons Vanilla extract

  • 3-4 tablespoons Heavy Whipping Cream or Half n' Half

  1. Preheat oven to 350 degrees F.

  2. In a large bowl combine dates with the espresso coffee and baking soda.  Set bowl aside.

  3. In medium mixing bowl combine flour, cinnamon, nutmeg and salt.  Set aside.

  4. Using a mixer beat softened butter, white sugar and dark brown sugar together until light and fluffy.

  5. Beat in your 2 eggs and vanilla extract.

  6. Strain date mixture and set dates aside.

  7. Add the date/espresso liquid mixture to the butter mixture alternating with flour/spice mixture three times ( flour, liquid, flour, liquid, flour, liquid)

  8. Ending with liquid, scrape down sides of bowl and beat together well.

  9. Fold in chopped soaked dates, pecans and 1/2 cup cinnamon chips.

  10. Grease a 10-12 cup Bundt pan or a 9 x 5 inch really well and sugar dust.  For the 9 x 5 inch loaf pan line bottom with parchment paper.  

  11. Pour batter into Bundt or loaf pan, sprinkle top with remaining cinnamon chips and bake for 55 to 65 minutes or until a cake tester, toothpick comes out clean.

  12. Cool in loaf pan for 20 minutes before removing form pan.  Peel off parchment and cool on wire rack.

  13. Or, cool Bundt pan for 15 minutes and taking a knife clear around the outer edges and center flute. Place cake plate on top of pan and flip.  Carefully allow cake to fall from pan.  Let cool.


  1. In mixing bowl of mixer using paddle attachment combine butter and shortening and beat for 10 minutes.

  2. Add powdered sugar 1 cup at a time and completely blended. 

  3. Add vanilla extract and blend.

  4. Add the Heavy Whipping Cream one tablespoon at a time until you have a smooth and creamy frosting.  Check your texture until desired spread ability occurs.  This could require more or less of the heavy cream.

  5. Decorate as desired.

  6. As with all bakery goods that contain dairy, Keep cool in refrigerator.


  • 3 cups all-purpose flour

  • 1 tablespoon baking powder

  • 3/4 teaspoon salt

  • 3 cups sugar

  • 1 cup unsalted butter, softened to room temperature

  • 1/2 cup shortening, room temperature (I used refined filtered coconut oil)

  • 5 large eggs

  • 1 cup whole milk

  • 6 tablespoons fresh lemon juice

  • 1 medium lemon, zested (Be careful of the white pith it will make the taste bitter).

Lemonade Russian Buttercream Frosting

  • 1 cup butter, softened

  • 1 14 ounce can sweetened condensed milk, chilled

  • 1 teaspoon vanilla

  • 2 tablespoons lemonade mix (the kind you just add water to such as Country Time Lemonade)

  1. Preheat oven to 350 degrees F.

  2. Butter and sugar a 12 cup bundt pan or 2 9 x 5 loaf pan tins.

  3. Using a large mixing bowl sift together flour, baking powder, salt, sugar.

  4. In a separate medium sixed bowl combine and cream together your butter and shortening.

  5. Add eggs to creamed butter mixture, mix until light and fluffy.

  6. Alternating with milk, add your flour mixture in thirds.

  7. Add fresh lemon juice and zest.

  8. Pour batter into bundt pan or the 2 loaf pans and bake for 55 minutes or until tester comes our clean.

  9. Let cake cool in pan for 15 minutes and then remove from pan onto wire rack to cool completely.

For Frosting

  1. Beat butter until light and fluffy.

  2. Add 1/3 of the sweetened condensed milk and beat until combined.  Add rest of milk in thirds as well and combine well.

  3. Once frosting is light and fluffy, beat in vanilla and lemonade powder.

  4. Chill frosting and decorate cooled cake or loaves. You can slice loaves into horizontal layers and fill with frosting and then frost tops.


The Chocolate Cake 

If you love Miss Trunchbull's Chocolate Cake you are going find delight in this rich dark chocolate cake with a Chocolate Buttercream Frosting.  A delicious dessert to end any dinner and always posh for any holiday!

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Copy of Copy of Copy of Copy of Copy of Copy of White Bordered Travel Card.png


  • 1 and 1/2 cups boiling water

  • 2 and 1/2 teaspoons instant espresso powder

  • 4 and 1/2 ounces Bakers semi-sweet chocolate

  • 1 and 1/2 teaspoons Brew Coffee Spice from Savory Spice Shop

  • 2 and 1/2 cups all-purpose flour

  • 2 and 3/4 cup granulated sugar

  • 1 cup Hershey's Chocolate Powder (Unsweetened)

  • 1/4 cup Black Onyx cocoa powder (optional) (deepens the chocolate flavor).

  • 1 and 1/2 teaspoons baking soda

  • 1 and 1/2 teaspoons baking powder

  • 1 and 1/2 teaspoons salt

  • 3 large eggs

  • 1 and 1/2 cups buttermilk

  • 3/4 cup vegetable oil

  • 2 teaspoons vanilla extract

  1. Preheat oven to 350 degrees.  Grease and Line 2 9-inch cake tins with parchment paper. Sugar dust inside of cake tins and set them aside for now.

  2. In a medium mixing bowl stir together the boiling water, espresso powder and semi-sweet chocolate until the chocolate is melted and mixture becomes smooth.  Set aside to cool.

  3. In a large mixing bowl whisk your flour, cocoa powder, sugar, baking soda, baking powder and salt until combined.

  4. In a third small bowl whisk together eggs, buttermilk, vegetable oil and vanilla extract.

  5. Pour the wet (egg) ingredients into the dry (flour) ingredients and stir until smooth

  6. Add your espresso chocolate mixture and stir until just combined.

  7. Divide your batter between the two pans and bake in oven for 33-37 minutes or until a cake tester comes out clean.  

  8. Remove tins from oven and allow to cool for 10 minutes. Turn cakes out onto wire racks and let cool completely parchment paper side down and touching wire rack.

Chocolate Buttercream Frosting

  1. 2 sticks unsalted butter, softened

  2. 1 cup shortening (Crisco)

  3. 1 cup Hershey's Powdered Baking Cocoa

  4. !/3 cup Hershey's Special Dark Powdered Baking Cocoa

  5. 6 cups powdered sugar

  6. 1 tablespoon vanilla extract

  7. 3-4 tablespoons Half n' Half or Heavy Whipping Cream

  1. Combine butter and shortening mixer mixing bowl and beat on highest speed for 10 minutes and until light and fluffy.

  2. In a large bowl add your powdered sugar and both Hershey's Powdered Baking Cocoa and Hershey's Special Dark Powdered Baking Cocoa together using a wire whisk.

  3. Add powdered sugar mixture 1 cup at a time and thoroughly with each addition.

  4. Add your vanilla extract and blend well

  5. Add heavy whipping cream one tablespoon at a time.  After two tablespoons check for frosting to be light like whipping cream.  I usually need to add all 4 tablespoons of cream to reach this consistency, depending on weather.

  6. Frosting will frost one 9 inch layer cake or 24 cupcakes very well!

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