In Maskcara world, we like to say you can have your cake and eat it too. I fully concur!
Baking has been something I’ve always enjoyed, but never did much of until I stayed home with my twins. Leaving the house with two babies was often more than I wanted to handle, so instead, I devoted many hours to watching the Food Network and perfecting my skills in the kitchen. My husband was never big on desserts, but once my new baking hobby unfolded, he quickly adapted and found some fast favorites. One of them was my grandmother’s Orange Crush pound cake.
Ingredients:
2 ¾ C sugar
1 C Crisco
¼ C butter
1 C Orange Crush
5 eggs
1/2 tsp salt
3 C all-purpose flour
1 tsp vanilla extract
1 tsp orange extract
Directions:
Preheat oven to 325.
Cream butter, sugar, and Crisco in large mixing bowl.
Add eggs, one at a time, beat well. Continue to cream until light and fluffy for a smooth, velvety texture.
Sift dry ingredients together, and add one cup at a time alternately with Orange Crush to the mixing bowl. Be careful to lower your mixing speed for this part, and only mix until blended. Don’t overbeat!
Add vanilla and orange extract.
Pour into well-greased tube pan and bake for one hour.
This particular recipe has been one I’ve been making since I was a child, and some of my best memories with my grandmother are standing in the kitchen doing just that. We came up with several versions of her famous Crush cake, which is quite simple to do… just sub any flavored soda/complimentary extract for a yummy alternative.
Speaking of Crush… have you seen my favorite Maskcara eyeshadow by the that name? It’s a gorgeous orange/peachy shimmer that compliments almost all palettes, so I had to create a cake-inspired version!
Palette recipe:
Main Highlight: Sandy
Contour: Indigo
Lip & Cheek: Frenchie & Desert Sunset
Brightening Highlight: June
Illuminator: Angel
Bronzer: Bella
Eyeshadow: Crush, Zion, Bright Eyes, Filly