Egg Separator

I am behind the times. I wish I had one of these two days ago. Has anybody used one? I am curious to know if they get the job done. I baked two cakes for Thanksgiving that required separating eggs. There are several different types available. I ordered this one. Stay tuned, I’ll let you guys know how I like it.
Or, if anyone tries it out before me. Let me know how it worked for you.


I forgot to let you guys know that I received my egg separator in the mail. And, I wish I had one years ago. I expected that all the egg would slip through the cracks, but it separated perfectly!!

Click the link below.

Italian Creme Cake


1 cup buttermilk
1 teaspoon soda
5 eggs (separated)
1 stick butter
1/2 cup shortening
2 cups sugar
1 teaspoon vanilla
2 cups flour

Place one teaspoon of soda into 1 cup of buttermilk
and set aside

Cream sugar,shortening, and butter. Add eggs one at
at time mixing on med speed just until blended.
Add buttermilk alternately with flour and mix well.
Be careful not to over mix.

Beat egg whites until stiff not dry. Add vanilla
and fold in egg whites.
Place in cake pans and bake at 325 for 30 min.

I’ve made a 3 layer and a 2 layer..It’s up to you


1 Stick butter
1 can coconut
1 box white powdered sugar
1 8 oz pkg. cream cheese
1 teaspoon vanilla
1 cup chopped pecans

Cream together butter, cream cheese. Then add White powdered sugar.
Mix until well blended. Add coconut and pecans.

Have cream cheese and butter at room temperature.
Line the bottoms with parchment paper, grease sides and
lightly flour.

If you can buy the parchment paper already cut for you, it will save
you time..See links below for options on paper and cake stands.

Shop and Bake!

Struggle with the home made crust?

If you’re like me and you sometimes struggle to make the pie crust all nice and pretty, then click the link below. Amazon has some pie dishes that will help do some of the work for you.

Click the link below to shop and compare a variety of pie pans and dishes.

See example below! Most items ship within one to two days.

pie pans

Buttermilk Chess Pie…Yummy

If you’re like me and you love cute little dishes to present your desserts in, I found some on Amazon..Shop while your pie is baking!

Buttermilk Chess Pie

2 cups sugar
2 tablespoons all purpose flour
5 eggs
2/3 cup buttermilk
1/2 cup melted butter
1 teaspoon vanilla
1 9 inch deep dish unbaked pie crust
Preheat oven to 350 degrees F
In a large bowl combine sugar and flour
Beat in eggs and buttermilk until blended
Stir in melted butter and vanilla. Pour
filling into the pie crust.
(I use a wire whisk)
Bake in the preheated oven until filling is set
about 45 minutes..Or until it no longer jiggles in the
Cool to room temperature, best if you can
put the pie in the refrigerator at least an hour before

Easy and delicious

Over mixing a cake!

Over mixing a cake

Most cake recipes from scratch require creaming butter and sugar. So, its important to have the butter at room temperature. It’s not likely you’ll over mix at this point, but you are looking for a light fluffy texture.
Free of lumps and the butter blended well with the sugar. When adding eggs add them one at a time. Make sure to mix in well. At this point you should still be safe from over mixing. When you start to add dry mixture, the flour with milk or buttermilk. Always alternate …If the recipe calls for 2 cups flour and 1 cup buttermilk. Then add a little flour , add a little buttermilk at least 3 times and end with the flour. Mix until most of it is blended well. Trial and error..The cake will be heavy if you over mix.

A kitchenAide would be ideal. Shop and compare below.