I made an Oreo Stuffed M&M Cookie Cake this past weekend. This is not a drill.
My inner fat kid is on full display here. I tweaked my M&M Cookie recipe, made it into a cookie cake and stuffed it with Oreos. I don’t know what I was thinking. That’s a lie. I was thinking, “Damn, I bet that would be amazing.” And it was. This Oreo Stuffed M&M Cookie Cake is 100% indulgence, but it’s worth every calorie.
This Coconut Cake is worth breaking your new year’s resolution for.
I took a break from reading about how water, yeast and flour magically turn into bread to share with you one of my favorite winter cakes: Coconut Cake with Raspberry Filling.
Fall hasn’t really begun until you have a slice of this Carrot Cake.
There are some who say that vegetables and desserts do not mix—I have even said it. I think that’s because it’s easy to have bad carrot cake. Dense, raisin bran-esque, heavily frosted carrot cake. This recipe is just the opposite. Super moist, with a nice crunch from the walnuts, and plenty of fall spices. Maybe I’m biased, but it’s the best carrot cake I’ve ever had.
Making a cake is an emotional roller coaster. Join me on my latest ride.
Now that I don’t work in a bakery, the only time I make stacked cakes is when friends and family request them. It’s fun to flex my cake making, building, and decorating muscles, but inside my overactive and over-worrying mind, it’s a bit of a roller coaster.
Last week a dear friend requested a two tiered vanilla cake with Italian buttercream. There were no mishaps, and I actually really love how the caked turned out. However, I thought I’d give you an inside peek of
my manic train of thought what’s going on in my head when I’m making a cake.
These classic Madeleines are light, cakey, and oh-so French!
I have a lot of baking gadgets, like a lot. This past Christmas, I got to add madeleine pans to my arsenal. Rather than start on my New Year’s Baking Resolutions and end my all-star career in procrastination, I made classic French Madeleines!
Is there anything as simple and delicious as a slice of Classic Pound Cake? No there is not! This recipe is so easy, and the results are a decadent, soft cake that everyone will want seconds of!
I’m know I’m on sort of a bundt cake kick, but I don’t hate it! Much like my Marble Bundt Cake, this Classic Pound Cake does not disappoint! It’s decadent, tender, and will become one of your go-to cake recipes.
Every year should start with cake, or is that just my own mantra? This Marble Bundt Cake is incredibly moist with a rich swirl of chocolate throughout. I promise this recipe is worth rummaging through your cabinets to find your bundt pan.
You know those wine of the month clubs? Well I have the best “Recipe of the Month” club in the entire world, and it’s run by my mom.
Finally, it’s cake time.
Welcome to part three of my raspberry filled vanilla cake! Last week, I teased* you with Italian Buttercream and Raspberry Filling, but today I’m sharing one of my go-to cake recipes and showing you how all three components come together to make one amazing cake. Continue reading
If a dessert has raspberries in it, then I will be ordering and inhaling it. It’s my flavor trump card. I love their vibrant color, tart taste, and ability to make me feel healthy while eating dessert. So when a friend requested a cake with raspberry filling, it gave me an excuse to create a new recipe with one of my favorite ingredients.
This is really the first of a three part post, which will culminate in a delicious white cake with raspberry filling—swoon— but today, we’re talking buttercream.
Pastry Nerd Alert! There are six kinds of buttercreams in the pastry world. If you really want to nerd out, Nila at TheToughCookie.com has an excellent series, “Battle of the Buttercreams,” where she examines each buttercream for everything from sugar content to color. Today, however, I’m only delving into the Italian variety. Continue reading