Published by Shiloh Run Press on September 1st 2015
Genres: Amish, Holidays
Join the Hochstetler twin sisters on stage as they bumble their way through baking a cake for a charity auction in front of a live audience. The take-charge Elma and the klutzy optimist Thelma manage to entertain their audience—and attract the admiration of two bachelors, an outspoken woodworker and a shy harness maker from a neighboring Amish community. As fall leads into the Christmas season, could romance be blossoming for one or more of the Hochstetler twins? Find out in this brand new romance from New York Times bestselling author Wanda E. Brunstetter, writing with her daughter-in-law Jean Brunstetter.
The Lopsided Christmas Cake is the first book in a series by the same name. This book was written by bestselling author, Wanda Brunstetter and her daughter-in-law, Jean Brunstetter.
I know, you’re wondering why the world I’m reading a Christmas Book at this time of year. I’m going to be honest here—I’m a Christmas freak. If you’ve heard about those people who put their Christmas trees up in October? Yeah, I’m one of those.
Having said that, this book mentions Christmas but it’s not the focal point. The real focus here is how a lopsided cake helps a girl find love. How so? Well, I guess you’ll just have to read.
Rats, cats, and lopsided cakes make this a quick and enjoyable read that will have you smiling and laughing. At least, I certainly did!
If you’re looking for a serious book, this isn’t it. This is a lighthearted romance as well as a touching tale of sisterly love and affection.
I promise you won’t feel like a Christmas fanatic for picking this book up in the middle of the year. Just do it and enjoy! You can thank me later.
Note: I’ve attached Grandma’s Christmas Cake recipe for my dear reader friends to enjoy!
- Ingredients for Cake
- 3 cups sifted cake flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ⅔ cup butter
- 2 eggs
- 1½ teaspoons vanilla
- 1¼ cups milk
- 1 small (3 <g class=”gr_ gr_168 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar multiReplace” id=”168″ data-gr-id=”168″>ounce</g>) box red Jell-O
- 1 small (3 <g class=”gr_ gr_170 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar multiReplace” id=”170″ data-gr-id=”170″>ounce</g>) box green Jell-O
- 1 (8 <g class=”gr_ gr_172 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar multiReplace” id=”172″ data-gr-id=”172″>ounce</g>) tub Cool Whip
- Ingredients for Filling:
- 1 (8 <g class=”gr_ gr_173 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar multiReplace” id=”173″ data-gr-id=”173″>ounce</g>) package cream cheese, softened
- 1 (8 <g class=”gr_ gr_174 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar multiReplace” id=”174″ data-gr-id=”174″>ounce</g>) tub Cool Whip
- Instructions for Cake:
- Preheat oven to 350 degrees. Sift flour, baking powder, and salt together in a bowl and set aside. In mixing bowl, cream sugar and butter. Add eggs and vanilla. Beat until fluffy, scraping down sides of bowl frequently and pour into two greased and floured 9-inch round pans.
- Bake for 30-35 minutes or until done. Cool. Prick cakes several times with a fork and leave in pans. Dissolve red Jell-O in 1 cup boiling water and carefully pour over one cake. Dissolve green Jell-O in 1 cup boiling water nd pour over other cake. Refrigerate overnight or for a few hours.
- Take cakes out of pans using a spatula and put on a plate, one on top of the other, spreading filling between layers (see recipe below). Frost cake with cool whip. Decorate with red and green sprinkles if desired.
- Instructions for filling:
- In a bowl, mix cream cheese and Cool Whip until combined.