As they say, good things take time, but with the world spinning faster than ever, time is quickly becoming a commodity in itself, leaving all those time-consuming hobbies like cake baking in the ditch.

Obviously, there is a convenience to commercial baked goods. They make it so easy for us all to "grab and go," but that doesn't mean we shouldn't -- on occasion -- take the time to whip something wonderful up in our own kitchen.

After all, home baking not only is a rewarding and delicious way to spend some time, but it also -- more often than not -- creates confections that are lower in calories and fat than their commercial counterparts.

We are blessed to live in a day and age where the art of home cake-baking has become somewhat of a science, and we can thank Henry Baker for providing one of tastiest cake chemistry lessons there ever was.

In 1927, Henry Baker was an insurance salesman and an avid baker, who struck upon a way to make his chiffon cake light and fluffy. He simply used salad oil instead of butter or lard in his batter, which created a sponge-like texture that was moist and pleasing. So pleasing, in fact, that Henry was able to sell his special cakes to various restaurants.

During WWII, Henry's cakes became so popular he decided to approach General Mills with his creation. Henry wasn't well received, but he didn't give up.

In 1948, Henry came up with the idea to feed his cake to General Mills executives and shortly thereafter he sold them his recipe.

General Mills began touting the recipe on its Betty Crocker radio show as "The cake discovery of the century" and included it on the inside of specially marked bags of Gold Metal flour.

Then in roughly one year, Betty Crocker came out with a line of boxed cake mixes featuring Harry's golden secret.

Since Henry's discovery, we have learned a great deal more about cakes and baking, but in my book the biggest lesson will always be that nothing will ever beat homemade.

This year, take some valuable time to honor the woman who created all those tasty treats for you. Give Mom a special gift that comes straight from your heart. A gift that's been made with your own two hands.

Here is a sweet sampling of selections that are sure to make Mom smile on her special day. Happy Mother's Day!

Got a question you'd like to ask me? Contact me at: Laurakurella @yahoo.com

Cool 'n' Creamy Coconut Layer Cake

2-3/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1-3/4 cups sugar

1 cup unsalted butter, room temperature

1 cup canned cream of coconut (located in Spanish-foods aisle or liquor store)

4 large eggs, room temperature and separated

1 teaspoon vanilla extract

1 cup buttermilk

1 pinch salt

Frosting:

16 ounces cream cheese, room temperature

1/2 cup butter, room temperature

2 cups powdered sugar

1/2 cup cream of coconut

1 teaspoon pure vanilla extract

4 cups sweetened flaked coconut

* Preheat oven to 350 degrees. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides or three 8-inch diameter cake pans with 2-inch-high sides.

* In a medium bowl, whisk flour, baking powder, baking soda and 1/2 teaspoon salt to blend.

* In a large bowl, beat with electric mixer sugar, butter and cream of coconut until fluffy. Beat in egg yolks and vanilla extract.

* On low speed, mix in dry ingredients and buttermilk alternately just until blended. Do not over beat.

* In another medium mixing bowl, use clean, dry beaters to beat egg whites and a pinch of ??? until whites are stiff like meringue but not dry.

* Carefully fold egg white fluff into batter, then divide cake batter among prepared pans. Bake cakes until tester inserted into center comes out clean, about 30-45 minutes.

* To make frosting, beat cream cheese in medium bowl until fluffy. Add butter and beat to blend. Add sugar, sweetened cream of coconut and vanilla extract and beat until well blended.

* Cool cakes in pans on rack 10 minutes, then run sharp knife around edges to loosen cakes before turning out onto racks to cool completely.

* Place one layer on cake plate, spread about 1/2-3/4 cup of cream cheese frosting over layer then sprinkle with shredded coconut and repeat until all layers are assembled.

* Frost top and sides of cake and sprinkle with coconut, gently pressing into sides to adhere. Cover with plastic wrap and refrigerate. (Let stand at room temperature 2 hours before serving.)

Makes about 24 servings.

Nutritional information per serving: Calories 443; Fat 17g; Sodium 210mg; Carbohydrate 43g; Fiber 1g; Sugars 29g; Protein 4g.

Incredible Carrot Cake

2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 teaspoons ground cinnamon

1-3/4 cups white sugar

1 cup vegetable oil

3 eggs

1 teaspoon vanilla extract

2 cups shredded carrots

1 cup sweet flaked coconut

1 cup chopped walnuts

8 ounces crushed pineapple, drained

Frosting:

8 ounces cream cheese, softened

1/4 cup butter, softened

2 cups icing sugar

* Preheat oven to 350 degrees. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides, or three 8-inch diameter cake pans with 2-inch-high sides, or a 9-by-13-inch pan.

* In a large bowl, hand-mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla.

* With wooden spoon, mix by hand until smooth then. stir in carrots, coconut, walnuts and pineapple. Pour into prepared pan of choice and bake cake(s) until tester inserted into center comes out clean, about 30-45 minutes.

* To make the frosting, cream the butter and cream cheese until smooth, then add powdered sugar and beat until creamy.

* Allow cake to cool for 10 minutes before removing from pan(s). When cooled, ice cake.

Makes about 12 servings.

Nutritional information per serving: Calories 564; Fat 38g; Sodium 564mg; Carbohydrate 68g; Fiber 2g; Sugars 55g; Protein 7g.

Deep Dark Chocolate Cake

2 cups sugar

1-3/4 cups flour

3/4 cup Dutch Process cocoa

1-1/2 teaspoons baking powder

1-1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

3/4 cup boiling water

Frosting:

1/2 cup butter, softened

2 cups powdered sugar

1/3 cup half & half

1 teaspoon pure vanilla extract

1/2 cup unsweetened cocoa powder, sifted

* Heat oven to 350 degrees. Butter and flour two 9-inch or three 8-inch round baking pans, or one 13-by-9-inch pan. In large mixer bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.

* Add eggs, milk, oil and vanilla and beat on medium speed for 2 minutes. By hand, stir in boiling water.

* Pour into prepared pan and bake 30 to 40 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes before removing from pan.

* To make frosting, in a mixing bowl, cream butter, then blend in cocoa, vanilla and powdered sugar, alternately, with the cream. Beat with an electric mixer until smooth.

Makes about 24 servings.

Nutritional information per serving: Calories 236; Fat 8g; Sodium 314mg; Carbohydrate 38g; Fiber 2g; Sugars 30g; Protein 3g.