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 →
This Fourth of July Flag Cake is made to commemorate that important historic day in 1776 when the U.S. declared its independence from the British. I really intended to make something else, but found plans constantly veering towards cake, for what better way to celebrate an important occasion than with a slice of cake. I also include more detail on how I made this cake. My earlier posts on flag cakes were kind of written in haste, so this time I’ll try to be as circumspect and clear as possible, and hope too many details don’t end up being boring.Read More →
These Easter rabbit cakes were made from the same rabbit cake pan, so I had to bake each cake one at a time, allow the first cake to thoroughly cool before I could remove it from the pan, wash the pan and then bake the second cake. There are so many more cute rabbit cake pans available now, I was planning on getting a new one but just didn’t get around to it.Read More →
This post is in response to a couple of requests for a tutorial on how to make a mannequin cake. This is just one way to make a mannequin cake, and I should more aptly say, this is how I make a mannequin cake. I’ve been wanting to do this for a while, but I’ve been so busy lately.Read More →
This chiffon cake flavored with coffee and decorated with piped buttercream shamrocks is very similar to my earlier coffee chiffon cake, but with three variations.
First, I slightly increased the sugar by ¼ cup, so instead of using 1 ½ cups sugar, I used 1 ¾ cups. I thought if there was a little bit more sugar added to the whipped egg whites it would render the egg whites more stable, thus producing consistent results regardless of the humidity. Read More →
The concept of alternating positive and negative spaces has always intrigued me. That fascination, coupled with my fondness for harlequin patterns were what motivated me to bake this Harlequin Cake. I wanted to use what I already had at hand, which was a diamond-shaped cookie cutter that was 3.5 inches tall to shape the diamond-shaped cutouts made out of chocolate fondant. I also wanted to have two rows of diamonds to make a clear harlequin pattern, so that meant having to stack a cake that was at least 7 inches tall, hence the unusually tall cake. Read More →