Russian Inspired Cake.
Over the holidays, I decided to make a delicious yellow cake with a touch of my Russian heritage. In Russia, berries/nuts/caramel are used very frequently in sweets. Most of the time, you will notice Russian cakes are decorated with a winter-esk feel. Continue Reading
Caramel Apple Upside Down Cake
Whoa…. that is a long name. Every holiday I try to make a dessert for my family, this time I was in a mood to create an apple cake. It is tough for me to sit down and remember what ingredients that I actually used, because I cook without measuring. Without a doubt this is one of the most unique cakes that I’ve ever baked. Continue Reading
Yellow Cupcakes with Cream Cheese Frosting
I think it is pretty clear I like to make individual portion sized cakes, personally its mainly because it is easy to serve & even easier to share… that is if you can resist not eating all of them. When it comes to baking a dessert, there are two things I take in consideration: Is the cake moist?There is nothing worse than having a dry cake! Secondly, is the flavor of the dessert balanced properly? Finding that perfect balance of sweetness & flavor is the hardest part of making any dessert. Don’t rely on all the flavor to come from the frosting, creating a good foundation of a great tasting cake will carry the whole dessert.
Chocolate Macademia Blondies Mini Cakes
I found a recipe on Pinterest for white chocolate blondies, being a previous sous-chef I decided to modify it just a bit for my personal taste buds.
I added milk chocolate chips & macadamia nuts, plus an extra egg yolk for more moist cake. The original recipe was for white chocolate blondies squares, i thought for serving purposes
it would look so much nicer to make them into individual miniature cakes. Continue Reading