A delicious strawberry cake made from scratch with fresh fruit puree and no jello or extract.
I bring this this cake recipe to you straight from the slums of Shaolin. No Wu Tang fans here? Okay, then straight from my cozy kitchen! If you’re anything like me then you probably spend an enormous amount of time perusing Pinterest, Youtube, and Instagram for cake recipes and decorating ideas. There is a ton of content out there from bakers all over the world, but right now the shining stars of everything cake and cake decorating seems to be coming out of[Read more]
Oh, hello. Is your mouth watering yet? A week or so ago I had some bananas leftover that were right on the brink of possibly starting their own fruit fly colony. And as every good banana bread maker knows, that’s when you mash them up to make banana bread! Years ago I found someone’s blog who had a recipe for Reese’s Peanut Butter Cup banana bread. I wrote down the recipe and then was never able to find the blog[Read more]
These cakes are cooling on my counter as we speak but I just could not wait to share because as you can see, I’ve already leveled off the top of one of these bad boys and ate it! This was an experiment that went really well. And given that I’m still relatively new baking, I considered it a big risk because not only was I relying on a method I learned a while ago (that I wasn’t sure would work[Read more]
Hello all! This is one of those desserts that I’m absolutely going to have to make again and re-photograph so that you are able to see the vividness of the raspberries and chocolate swirls as they pop out from this easy to make vanilla semifreddo. What is semifreddo, you ask? In Italian it means “semi-frozen” and it is essentially a frozen custard. I’ve noticed on lots of my favorite blogs and Youtube channels how viewers are constantly asking for an[Read more]
Hello, my friends. May I interest you in another fruity, summery dessert? This one was a blast to make because I was able to teach myself two new skills: First, how to make a lattice pattern on the top of a pie (way easier than it looks) and second, that when it comes to fruit pies, FOLLOW ESTABLISHED RECIPES. I figured out that the reason all of my pies were coming out with soggy bottoms, burnt crusts, under-baked crusts, liquid fillings, dry fillings,[Read more]