A checkerboard cake by itself is delightful enough, but pair it with vintage buttercream and you definitely kick it up several notches.
Bake this perfectly moist and tender classic vanilla sheet cake in a round or sheet pan, baking dish, or even as cupcakes, and pair it with fantastically quick and easy chocolate frosting.
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.
I wanted to use pink chocolate to coat no-bake cookie dough truffles, but I didn’t have any oil-based or powdered food color to tint my white chocolate. I had to think of how to tint white chocolate pink naturally without using food coloring so I took stock of what I had at hand.
I love the flavor of orange in cake and I couldn’t think of anything more fitting for Easter than a bunny rabbit and a chocolate basket filled with colorful eggs, and I was also undecided on which one to make so I thought I might as well bake both cakes.Read More →
To celebrate spring, I made these cupcakes and piped them with a delicious, yet light and fluffy, fat-free frosting. I wanted to use a fat-free frosting to mirror the lightness of the season. Spring is such a bright and cheerful time of the year. The flowers start to bloom, trees turn green and everything around us comes to life with color. It’s also a great time of the year to start tending to the gardens again and plant more flowers.Read More →