Baking a naturally red velvet cake that contains no artificial food coloring was quite an interesting foray. I do bake with food coloring every now and then as I love the convenience and wide range of pretty colors. But once in a while you want to test if something is possible, and this is one such instance where I wanted to see it for myself.
There is something heartfelt about giving a home baked treat to convey best wishes or thank you; take that a step further by actually baking your message onto a chocolate roll cake and your unique present will surely be appreciated.
In figuring out how to make an American flag roll cake, I wanted a lemon sponge cake that was well aerated and soft in texture, pliable yet had the firm structure to hold up after rolling. This delicious lemon sponge cake can be baked plain and finished off with just a dusting of powdered sugar. Or, if you’re feeling crafty and would like to dress it up for a holiday such as Independence Day, Veterans Day, Memorial Day or even Thanksgiving, you can bake a flag pattern onto the cake. Or you can customize the pattern based on your country’s flag. Any baked-on design truly makes a roll cake something that’s not only a joy to eat but a delight to behold as well.
The salted caramel Swiss meringue buttercream frosting on the cake would have been delicious enough, but combined with the chocolate ganache poured over this moist and flavorful banana chocolate chip cake, it makes for a wonderful medley of caramel, chocolate and banana. It would make a great celebration cake for a birthday or just about any occasion.
Well, what have we here—a naked chocolate cake filled with raspberry marshmallow buttercream frosting. I do recall not three weeks ago someone talking about resolutions, dieting and all that jazz. I haven’t forgotten. In fact, I have a couple of healthy ideas up my sleeve. Really. Folks, you’ll have to excuse me when I succumb to this urge to create something sweet just for the sheer pleasure of baking and creating. If you’re on a diet, just take the cake for whatever entertainment it provides, or make a mental note of it as something you might refer to for a special occasion. So now on to the cake. Read More →
I have a weakness for nuts, particularly almonds and cashews, so I combined both to make this almond cashew dacquoise, also known as sans rival. I’ve always thought of dacquoise, or sans rival, as the mother of all desserts. Once you taste it, you’ll see why it’s called sans rival. It’s a dessert so delicious and special it truly lives up to its name. There is a notion that dacquoise is difficult to make, but it’s no different than baking a cake. I use a simple technique that ensures all those crisp dacquoise layers remain intact and easy to handle.Read More →