Authors: Rose Pressey
About Rose Pressey
Rose Pressey enjoys writing quirky and fun novels with a paranormal twist. She’s always found the paranormal interesting. The thought of finding answers to the unexplained fascinates her.
When she’s not writing about werewolves, vampires, and every other supernatural creature, she loves eating cupcakes with sprinkles, reading, spending time with family, and listening to oldies from the fifties. Yeah, she loves Elvis. She can’t help herself.
Rose lives in the beautiful commonwealth of Kentucky with her husband, son, and two sassy Chihuahuas.
No Shoes, No Shirt, No Spells (Book 1)
Pies and Potions (Book 2)
Coming soon--Untitled (Book 3)
Mystic Café Red Velvet cake:
2 & 1/2 cups flour
1 & 1/2 cups sugar
1 t. baking soda
1 t. cocoa
1 cup buttermilk
1 & 1/2 cups oil
1 t. vinegar
2 eggs
1 oz bottle red food coloring
1 t. vanilla
Sift together flour, sugar, baking soda, and cocoa. Add other ingredients in the order listed and mix thoroughly. Bake in 3 greased and floured cake pans at 315 degrees for about 15 minutes (insert a toothpick and remove to see if they are done). Do not brown.
**To make cupcakes, place cupcake liners in a cupcake pan, fill half with cake mix and follow the same temperature and time instructions.
Cream cheese frosting:
1 stick margarine
1 8 oz stick cream cheese
1 cup chopped pecans
1 box or 16 oz confectioner sugar
1 t. vanilla
Let margarine and cream cheese soften at room temperature. Cream well. Add confectioner's sugar and continue beating until creamy. Add vanilla and pecans. Spread on individual cake layers, then on top and sides.