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]
Quick and easy malt ball truffles. Perfect recipe for your leftover Easter candy!
Keeping in line with my recent Peanut Butter Cup Banana Bread, here is is an awesome cake I made recently that was inspired by that recipe. To make the cake layers, I followed Leslie Macciarella’s “Betty’s Banana Cake Recipe – A Vintage Cake Loaded with Charm.” This recipe is apparently from the 1940s and it is the real deal. No banana extract here. Just real banana goodness, like my banana bread! One big difference is that you don’t want your bananas to be as[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]
Yay! My first failure to show you! Right now you’re probably thinking, whaaaaaaaat? But as pretty as it is, this is not how I intended this cake to look. So I will get into that in a bit. P.S. I really need to invest in some cake boards that don’t look so…sloppy. Anyway, onto the story! If you recall, last week I made the fluffiest vanilla bean sponge cake you’ve ever seen. And if you also recall, I think I[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]