Mama's Southern Coconut Cake!

  

Coconut cake is just sort of a tradition in the south at holiday dinners and special occasions.  My mother makes one of the best coconut cakes you will ever taste.   She has been making this cake for years.  I am not sure how many years, but for a long time.  She used to make these and sell them during the holiday season.  I can remember our dining room table being just full of finished coconut cakes waiting in their boxes to be picked up.   

She still makes one for special friends now and then, but she is basically out of the baking and catering business and she says she wants to keep it that way...lol.  I don't blame her one bit, she has worked hard all of her life.

Coconut cake is a big favorite in my husband's family.  I joke that my husband is the connoisseur of coconut cakes.  You could line up 10 coconut cakes and blindfold him and give him a taste test and he could tell you which cake was made by my mother and what was not quite as good about all of the others. 

 Not too long ago, I went to a dinner that he didn't attend and I brought him a big piece of coconut cake home from it.  As soon as he took a bite  he said, "Your mother didn't make this, did she?"   Actually, it looked pretty much like her coconut cake so I was surprised.  I asked how he knew.  He said it was the difference in the icing and the cake itself was not as moist.   Then he went on to say, "It's good, just not as good as your mother's." 

People always ask for the recipe for this cake and they are always surprised it starts with a cake mix, because it tastes and looks like a from scratch cake. However, the cake mix is dressed up a bit with a few family secrets.


 Here is what you will need for this cake:

1   15.25 butter cake mix (Be sure to get the full size cake mix and not the reduced size some companies are now marketing)

3 large eggs

1 cup Sprite or 7 Up

1 stick of butter, melted

1 tsp. vanilla

Icing

1 cup sugar

1/2 cup water

1/2 cup white corn syrup

3 egg whites

1 tsp. baking powder

2 cups shredded coconut

Preheat oven to 350 degrees.

Mix all of the cake ingredients together with a wire whisk until well blended. Don't use an electric mixer for this.  Mama says it makes a cake dry when you beat the batter up too long. Butter and flour 2 8 inch round cake pans.  You  can use 2  9 inch cake pans, but the cake won't be as high. Divide cake batter between pans. 

Place in oven and bake for 25 minutes.

While the cakes cool, make the icing.

Place the sugar, water, and corn syrup in a sauce pan on medium heat.  Using a candy thermometer cook to the soft ball stage or 240 degrees, stirring constantly.  The mixture should become almost clear.   You can also do this in the microwave to make this step easier.  Cook on high for 4 minutes, remove and stir well and then cook for about 3 more minutes on high.  This could vary by a minute or two depending on the power of your microwave. It still needs to reach the soft ball stage.  Now you will need your electric mixer for the this next step and I love my KitchenAid Mixer  for recipes like this! 

  With an electric mixer beat the egg whites with the baking powder until it reaches the soft peak stage. 

 Slowly pour in the syrup and keep mixing until the icing stands in peaks.  This takes some time to accomplish so don't give up on it. Just keep beating it and eventually the peaks will form.

Place one of the cake layers on a pretty cake plate.

Frost the top of the first layer and sprinkle with 1/2 cup coconut

 Place the other layer on top of the first and frost the entire cake.

Sprinkle the rest of the coconut over the top and sides of the cake.

Mama's Southern Coconut Cake!



Buttons and Bows Cherry Pound Cake!

 

 

 

This cake is so cute and is just perfect for Easter with it's pretty pastel colors.  It would also be great for a shower or a girly girl birthday celebration.   Even though it looks time consuming, it's really very easy to decorate.  Anyone can do it.  

 

The cake itself is absolutely delicious.  It reminds me a lot of a cherry flavored Kentucky Butter Cake with cream cheese frosting. If you are a pound cake lover, this will be a cake you will love!  This recipe was adapted from a recipe that was printed way back in 1998 in a Southern Living 20th Anniversary edition cookbook.    Here is what you will need:

 

1 cup butter, softened

1/ 2 cup shortening

3 cups sugar

6 large eggs

1 (10 oz.) jar of maraschino cherries, drained and chopped

1 tsp. almond extract

1 tsp. vanilla

3  3/4 cups all purpose flour

1/2 tsp. salt

3/4 cup milk

 

Cream Cheese Frosting

1  (8 oz.) pkg. cream cheese, softened

1/2 cup butter, softened

1  (16 oz.) box of powdered sugar, sifted

1 tsp. vanilla

 

Garnishes:  1 pkg. melt-away mints, bow, silk flower

 

Preheat oven to 300 degrees.

Beat butter and shortening with an electric mixer until it's creamy.  Add in sugar and beat 5 to 7 minutes.  Add the eggs one at a time and continue beating.  Stir in the almond flavoring, vanilla flavoring, and the cherries.

 

Combine the flour and salt.  Add to the butter mixture alternating with the milk, beginning and ending with the flour.   Mix after each addition, just enough to blend the ingredients. 

 

Pour the mixture into a well greased and floured tube pan.  You can use the nonstick spray that has flour in it also. 

 

Bake in a 300 degree oven for 1 hour and 45 minutes to 2 hours.   A pick inserted in the center should come out clean.  Ovens vary in temperature, but from my experience this cake usually takes the full 2 hours.  Remove and allow to cool for 10 minutes before removing from the pan.  Allow to cool completely before frosting.

 

To make the cream cheese frosting, beat cream cheese and butter until it's creamy.  Gradually add the sugar and vanilla beating until it's light and fluffy. 

 

 

 

After the cake is frosted, place the melt-away mints evenly dotting it all over top and sides.   We used the Smooth and Melty Petite Mints by the Guittard Chocolate Company.   Most candy sections in the stores carry them.   Add a pretty bow that coordinates with the colors of the mints and a silk flower to the center.  That's it!  Wasn't that easy?   

 

Buttons and Bows Cherry Pound Cake!

 

 





Valentine Fudge...Only Two Ingredients!

 

This yummy strawberry fudge is just perfect for Valentine's Day and the best part is that it only has two ingredients in it.   It's so pretty and very tasty also.  So if you want to make your loved ones something homemade instead of buying the box of candy, this is a great idea.   You can also use any flavor frosting and change the flavor of the chips to make different flavors.  You could use vanilla frosting and chocolate chips for chocolate fudge or white chips and vanilla frosting for white chocolate fudge or add a few drops of flavoring to that to make it whatever flavor you want.  Here is all you will need:

1  16 oz. can of strawberry frosting
1  12 oz. bag of white chocolate chips
Valentine sprinkles

Place the chips in a glass bowl and microwave on hi for 1 minute and 30 seconds, stir.  Microwave for about 1 more minute and stir again.  Do this until the white chips are completely melted.  This depends on your microwave.  Mine took about 2 minutes.  

Remove the top and the aluminum from the top of the frosting.  Microwave it for about 20-30 seconds.  Be sure to remove all of that foil or you will have fireworks in the microwave.  There is a reason I know this!  Stir the frosting into the melted chips and blend really well. 

Pour this into a 8"x8" or a 9"x9" pan that you have lined with wax paper.  You can spray the dish with nonstick spray if you don't have wax paper, but I think the paper works better.

Sprinkle immediately with your Valentine sprinkles.  If you don't do this right away, they will not adhere and will fall off easily when you cut it.  Chill for at least an hour or two.  Cut in small squares and store in an airtight container.

Valentine Fudge!



Blueberry Cream Cheese Pound Cake!

I love anything with blueberries and of course, my favorite ingredient, cream cheese, so this recipe was right up my alley!!!   I used fresh blueberries, but you could use frozen also!!!  This is the perfect breakfast or brunch cake or a great coffee cake!!!     This is a super moist pound cake!!!  It's great served plain or top it with a scoop of ice cream!!!

Here is what you will need:

8 oz. pkg. cream cheese, softened to room temperature

1//2 cup vegetable or canola oil

1 pkg. yellow cake mix

1  (3 oz.) pkg. instant vanilla pudding mix

2 cups fresh blueberries (could use frozen)

4 large eggs

3 tsp. vanilla

1/2 cup confectioner's sugar

Preheat oven to 325 degrees.

Spray a 9 inch Bundt pan with nonstick baking spray.

In a large mixing bowl, beat cream cheese and oil with an electric mixer until light and fluffy.   Add in cake mix, instant pudding mix, eggs and vanilla.  Beat on medium until well blended.  Fold in the blueberries. 

Pour into the prepared pan and place in preheated oven.   Bake for 60 minutes or until a pick inserted in the middle comes out clean.  remove from oven and cool in the pan for 20 minutes.  

Cool completely and sprinkle confectioner's sugar over the top!!!

Slice and serve!!!  It's yummy!!!  

Berrylicious Banana Cheesecake Trifle!

 

A trifle is the perfect dessert for summer and for serving company, because they are usually cool and creamy and will serve a crowd!   This trifle is all of those things and it's just full of wonderful flavors!  It's got fresh berries, bananas, pound cake (or angel food cake) and a delicious cheesecake filling then topped with whipped cream!!!  Could it get any better than that!   

Actually, it could, because there is also virtually no baking involved, if you buy your pound cake or angel food cake!   This is also a hit with all ages!!!  

Here is what you will need:

1 prebaked pound cake (or you can use an angel food cake if you want something lighter)

1  (8 oz. pkg.) cream cheese, softened to room temperature

1 (3.4 oz.) instant cheesecake pudding mix

1  1/2 cups cold milk

1  (14 oz.) can sweetened condensed milk

1 (8 oz.) carton frozen whipped topping, thawed and divided

1  tsp. vanilla flavoring

1 (21 oz.) can blueberry pie filling

1  (21 oz.) strawberry pie filling

2 bananas sliced

1 pint strawberries, sliced 

1 pint blueberries 

First, you will need to make the cheesecake filling.  Place the softened cream cheese in a large mixing bowl and beat with an electric mixer until light fluffy.  Add the instant pudding mix and the 1 1/2 cups cold milk and beat until smooth.   Add the can of sweetened condensed milk and beat with the mixer.  The mixture will be starting to thicken.  Add the tsp. of vanilla flavoring and fold in 1 cup of the whipped topping.  When it's all combined well, set in the fridge to thicken while you get the other ingredients prepared.

You will need a large trifle dish for this or even a smaller punch bowl will work.   Cut the pound cake in about 1 inch cubes.  If you want a lighter dessert, you can use an angel food cake.  You can purchase either in the your deli section of your supermarket or I used the frozen Sarah Lee pound cake after I thawed it. 

Place half of the cake cubes in the bottom of the dish.  Pour the blueberry pie filling over the first cake layer.  Sprinkle with a layer of fresh blueberries, saving half of them for the top!

Place the banana slices over the blueberries, then spread half of the cream cheese filling over banana layer!   Continue with the layers, by layering the rest of the cake cubes,  the can of strawberry filling, top with half of the strawberry slices and then the rest of the cheesecake filling!

Spread the rest of the whipped topping evenly over the top and then arrange the rest of the blueberries and strawberries over the top! 

 

You can arrange the berries randomly or in a pattern like this!  This is best if you refrigerate it for a few hours before serving so it has time to set up and the flavors to blend.  

This is a great recipe for cookouts or holiday gatherings!  When I served it, it was a hit with everyone!  Enjoy!

Strawberry Banana Pound Cake with Cream Cheese Frosting!

This "Strawberry Banana Pound Cake"  is a really moist cake that combines two very popular flavors.  Add a cream cheese glaze and all I can say is wow!  If you have strawberry lovers you bake for, they are going to love this cake.  It's also not all that hard to make. 


 Here is what you need:

1 yellow cake mix (15. 25 oz.)
1 3 oz. box of strawberry gelatin (Jello)
3/4 cup vegetable or canola oil
4 large eggs
1/3 cup Sprite or 7Up (can use water)
1  1/2 cups chopped pecans, divided
3 Tbs. flour
1 tsp. vanilla
1 tsp. lemon flavoring (optional)
1 cup very ripe bananas, diced small (about 2 bananas)
1 cup fresh strawberries, diced small and sweetened with 2 Tbs. sugar and 1 Tbs. water

Cream Cheese Glaze
4 oz. cream cheese, softened
1 Tbs. butter, softened
1 tsp. vanilla
2 cups powdered sugar
2 Tbs. milk or half and half


Preheat oven to 350 degrees.  In a large mixing bowl combine the cake mix, Jello, eggs, oil, Sprite, vanilla flavoring, and lemon flavoring.  Toss 1 cup of the chopped nuts with the 3 Tbs. flour.  Fold the nuts, strawberries and bananas into the cake mixture until well combined.

Pour mixture into a 12 cup Bundt pan that has been sprayed liberally with nonstick baking spray or greased and floured.  Shake the pan around on a level surface to be sure the batter is evenly distributed.  Place in the oven and bake for 55-60 minutes or until the pick inserted in the center comes out clean.  Do not over bake.   Remove from oven and allow to sit for about 20 minutes before turning it onto a cake plate. 

While it cools, prepare the cream cheese glaze.  Beat the cream cheese and butter with an electric mixer until fluffy. Add the vanilla and the powdered sugar.  Add the milk or cream and beat until smooth.

When it has cooled completely pour the cream cheese glaze over all and sprinkle with the other 1/ 2 cups of chopped pecans.

Strawberry Banana Pound Cake with Cream Cheese Glaze!



Chocolate Silk Ice Box Pie!

 

 

"Chocolate Silk Ice Box Pie"...it just sounds rich and delicious, doesn't it?  I love chocolate anything and chocolate pie is a favorite, so this was right up my alley definitely!  It's just the right amount of chocolate and sweetness.  Here is what you need:

 

 

2  1/2 cups half and half cream, divided

1  1/3 cups sugar

1/4 cup unsweetened cocoa powder

1 Tbs. butter

dash of salt

1/3 cup cornstarch

1/3 cup cold water

3 large egg yolks

1 tsp. vanilla

1 cup miniature marshmallows

1 prepared chocolate cookie crumb crust

whipped cream

 

In a heavy saucepan combine 2 cups of the half and half cream, sugar, cocoa powder, dash of salt, and butter.   Bring to a boil over medium heat, stirring constantly.

 

In a separate bowl, stir the cornstarch into the cold water until it's dissolved and smooth.  Stir in the other half cup of half and half.    Whisk in the egg yolks and the vanilla until blended.

 

Gradually whisk this cornstarch mixture into the saucepan.   Cook for about two minutes, stirring constantly or until it's thickened and smooth.   Add the marshmallows and stir until melted and smooth. 







Pour mixture into the pie shell and place a piece of plastic wrap right on top of the surface of the pie.  It should be touching the filling.  This prevents it from forming a tough skin on top.  Refrigerate 2-3 hours.

 

Slice and garnish with whipped cream and a cherry or chocolate curls!  It's delicious!

Egg Nog Pound Cake!

I have had several requests for a good recipe for this "Egg Nog Pound Cake"!  Even if you are not a huge lover of egg nog, you will still enjoy this cake, because it doesn't taste exactly like the drink that is so common during the holidays.  

We have always been more of the boiled custard drinkers in my family during holidays, instead of egg nog, but egg nog really is good to bake with for cakes and cookies. 

 Feel free to use your own homemade nog in this recipe or buy a good brand at the grocery.  They usually stock it during the holidays in the refrigerator section.  

I used one made by Southern Comfort in vanilla spice flavor and I must say it was one of the best store bought egg nogs I have ever tasted. 

 Here is what you will need for this cake:

1 cup butter, softened

1/2 cup oil (vegetable or canola)

3 cups sugar

6 large eggs

3 cups all purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1 tsp. salt

1 tsp. ground nutmeg

1 tsp. ground cinnamon

1  1/2 cups cold egg nog

1 tsp. lemon extract

1 tsp. vanilla extract

2 Tbs. of good Kentucky bourbon (optional, if you do not use it, add an extra teaspoon of vanilla)

2 cups coarsely chopped pecans, divided

Egg Nog Glaze

2 cups powdered sugar

5 Tbs. egg nog

1 tsp. vanilla

1/2 tsp. nutmeg

***You can substitute 1 tablespoon of bourbon for 2 tablespoons of the egg nog in the glaze, if you like the flavor it gives and you are not serving children. 

Preheat oven to 350 degrees.

In a large mixing bowl, beat the butter and oil for about 2 minutes.  Gradually add in sugar and beat for about 5 more minutes.  Add the eggs, one at a time and beat after each one just until the yellow disappears.

In another bowl, sift together the flour, baking powder, baking soda, salt, nutmeg and cinnamon.  Gradually add flour mixture to butter mixture, alternating with egg nog and ending with the flour.  Mix on low speed just enough to blend all ingredients.  Stir in flavorings and bourbon (if using) and 1 cup of the pecans). 

Generously grease a Bundt pan or a 10-inch tube pan. Several of you have mentioned my use of Temptations bakeware lately and I must admit I am hooked. I used my Temptations Bundt pan for this and I love it!  I still spray it with the nonstick spray though even though they say with Temptations you don't have to.  With a cake like this, you do need to.  The nonstick baking spray with flour, like Baker's Joy, works great for this. 

 Pour the batter in the pan and be sure to spread evenly.  Place in the oven and bake for 1 hour and 10 to 15 minutes.   After 45 minutes, you may need to loosely lay a piece of foil over the top to prevent from browning too much.   Test with a pick inserted in the center and when it comes out clean, the cake is done.  This is a dense cake and may appear to be done, but still need baking a bit more in the center, so it's best to test with the pick.

Remove from oven and allow to cool on the counter in the pan for at least an hour before turning out onto a cake plate.  It's best to take a sharp knife and run just around the edges to loosen first.

Cool completely before adding the glaze.

To make the glaze, mix the powdered sugar and egg nog in a bowl until smooth. Stir in the vanilla and nutmeg. 

Drizzle over the cake and sprinkle the other cup of chopped pecans over the top.





 

Coca Cola Cake...It's a Southern Thang!

It seems like almost every other day now I get someone asking about the Coca Cola Cake recipe and there is a good reason for that... it's delicious and it's a southern thang!    I love to use Coke to cook with and if you have been reading my recipes long, you will have noticed that.  The carbonation, sweetness, cola and acid in Coke products just do good things to some food....barbeque, sweets, sauces, and even congealed salads.  My mother has been replacing the water in cakes with Sprite for years now.  It's a family secret...so shhhh,  don't you dare tell anyone!

There are several different variations and recipes for the classic "Coca Cola Cake" and while they are all good, this recipe turns out better than any of them.  It is not hard to make and it is one of the most moist chocolate cakes you will ever bake.  If your family is like mine, you have to have something chocolate for the holidays and this is just the cake to have. Make this cake and take it to dinner, wherever your dinner is this year,  and you will be the star, I guarantee it!   Here is what you need:


2 cups unsifted all purpose flour
1 cup sugar
2 sticks butter
3 Tbs. cocoa
1 cup Coca Cola
1/2 cup buttermilk
2 eggs, beaten
1 teaspoon baking soda
1 tsp. vanilla
2 cups miniature marshmallows

Icing
1 stick butter, melted
3 Tbs. cocoa
7 Tbs. Coca Cola
1 box confectioner's sugar
1 cup chopped nuts (pecans or walnuts)

Preheat oven to 350 degrees.

Mix the flour and sugar in a large mixing bowl.  In a saucepan, heat butter, cocoa, and the Coca Cola until it boils.  Pour hot mixture over the flour and sugar.  Mix well.  Add the buttermilk, eggs, soda, vanilla and marshmallows and mix well.   The marshmallows will rise to the top and the batter will seem thin, but that's ok.   Pour into a 9"x13" baking pan that has been sprayed with nonstick baking spray.   Bake for 30 to 35 minutes or just until a pick inserted in the center comes out clean.

As soon as the cake comes out of the oven, make the icing.  Place the butter in a saucepan on medium heat with the cocoa powder and Coca Cola.  Heat until the butter is melted and it is all well blended.  Pour over the box of confectioner's sugar and mix until it's smooth. If you are adding nuts, stir them in.  Spread the icing over the cake while it is still warm.  That's it, now pour a big glass of milk and cut the cake!  Wasn't that easy!



Coca Cola Cake!

Sweet Potato Cake!

This is undoubtedly one of the best cakes you will ever make or eat!  Ok, I realize this might be subjective and just my opinion, but as you have probably noticed we make and therefore have to eat a lot of cake.  Therefore, I do consider myself a bit of an expert on what is a good cake...lol.  

The recipe for this cake is a very old family recipe that has been handed down through the decades.  It was always one of my mother's favorite cakes through the years and was usually brought to family reunions and special dinners and such.

This is such a moist and delicious tasting cake and it just gets better as it sits and soaks in that yummy icing.  You do not have to be a sweet potato eater to like this cake either.  My husband hates sweet potatoes and he loves this cake.

So have I enticed you enough to try this?  I hope so!  This is the perfect cake for Thanksgiving or Christmas, but why wait until then?  Make one now and give it a test run!   This is what you will need and my only advice is to follow the directions exactly for the best results:

1 1/2 cups oil

2 cups granulated sugar

4 large eggs, separated (reserve the whites)

4 Tbs. boiling water

2  1/2 cups all purpose flour

3 tsp. baking powder

1 tsp. salt

2 tsp. cinnamon

1/2 tsp. nutmeg

1 tsp. vanilla

1  1/2 cups grated raw sweet potatoes that have been peeled

Frosting

1 cup evaporated milk

1/2 cup butter ( 1 stick)

1 cup sugar

3 egg yolks

1 tsp. vanilla

1  1/2 cups flaked coconut

1 cup pecans or walnuts

Preheat oven to 350 degrees.

In a mixing bowl mix the oil and sugar with an electric mixer unit smooth.  Add the egg yolks one at a time, beating after each addition. 

Sift the flour, baking powder, salt, cinnamon and nutmeg together.   Add the boiling water and mix. Add the flour mixture to the oil and egg mixture and mix. Add in the vanilla.  Fold in the grated sweet potatoes.

In a separate bowl, beat the egg whites until they are stiff and form peaks.  Gently fold the egg whites into the batter until blended.

Prepare three 9" cake pans by lining the bottoms with parchment paper or wax paper and spraying them well with nonstick baking spray.  The type that contains flour works best for this.  Take my advice and do not skip this step!  This cake is very moist and can stick or the layers can break if you do not line your pans.  Divide the batter evenly among the pans and bake for 25 to 30 minutes.  A pick inserted in the center should come out clean. 

Remove from oven and allow to cool before turning onto a cake plate.

Prepare frosting when the cakes have cooled by combining the evaporated milk, sugar, butter, egg yolks and vanilla in a saucepan over medium heat.  Cook for about 12 minutes, stirring constantly or until the mixture has thickened. 

Remove from heat and add coconut.  Beat until cool and thick and spreading consistency. 

Stack cake layers on a cake plate and frost between layers, top and sides.   Garnish the top with the nuts.   This frosting sort of runs down the sides of the cake and you can spread it around the sides.  The consistency will be similar to the frosting you use on a German Chocolate cake.

 It's a beautiful thing! Sorry, but I just love this cake! 

  



Italian Cream Cake...a Southern Favorite!

Italian Cream Cake is a wonderfully moist cake that doesn't really seem to have originated in Italy, but in the South. I have no idea why it's called "Italian Cream Cake".  I have researched it and can't seem to find anyone who does know. 

When I think of Italian Cream Cake, I think of my late mother in law, who made one every year during the holidays, sometimes two, one for Thanksgiving and one for Christmas.   She made one of the best I have ever had the pleasure of eating.  Unfortunately, I didn't get her recipe, but this recipe comes very close to it according to what my husband and I remember.

 Here is what you will need for this decadent cake:

1 stick butter, softened
1/2 cup shortening
2 cups sugar
5 egg yolks
5 egg whites, stiffly beaten
2 cups all purpose flour
1 tsp. baking soda
1/4 tsp. salt
1 cup buttermilk
1 tsp. vanilla
1  1/2 cups flaked coconut
1 cup chopped pecans

Frosting
1  8oz. package cream cheese, softened
4 Tbs. butter, softened
1 lb. powdered sugar
1 tsp. vanilla
1 cup chopped pecans (for garnish on the top of cake)

Preheat oven to 350 degrees.

With an electric mix beat the egg whites until stiff peaks form, set aside.

In a separate mixing bowl, cream the butter, shortening and sugar together.  Add the eggs yolks and mix well.  Mix the flour, baking soda and salt.   Add the buttermilk and flour alternately to the mixture and blend, don't over beat this, but make sure it is well incorporated.  Add the vanilla, nuts and coconut. 

Fold in the beaten egg whites. 

Pour the mixture into 3 greased and floured cake pans (9 inch works best).   Place in oven and bake for 25-30 minutes.  Let them stand and cool about 15 minutes before trying to remove from pans.

Frosting

Beat cream cheese and butter until smooth.  Beat in the powdered sugar and add vanilla. Frost between the layers of the cake and the top and sides and sprinkle the 1 cup chopped pecans on top.

A good way to keep your cake plate clean when frosting a cake is to lay the first layer on pieces of wax paper slipped up under the edge all the way around.  Then as you frost it, it will catch any that comes off the edges.  I tend to be  a bit messy so this really helps me.

When you finish with the whole cake, carefully pull out each piece of wax paper and then just neaten up the edges.  See how clean the plate is?  It wouldn't look like this if I hadn't used the wax paper, believe me.  I am not that neat.

Italian Cream Cake!