Whoever thought of putting caramel and apples together was a flavor genius. I just love the sweet and salty complexity a good homemade caramel adds to apples (and apple-flavored things!), so as soon as I perfected this apple spice cake recipe, I knew I had to pair it with salted caramel buttercream and turn it into an caramel apple masterpiece! It’s become such a Fall classic in our household that I make it every year as soon as the leaves start changing colors.
If you’re reading this, chances are you love coffee as much as I do (or you’re here for a coffee loving friend). I don’t know about your city’s coffee situation, but we Portlanders are spoiled when it comes to good coffee. I wouldn’t call myself a coffee connoisseur per se, but I know what a good cup tastes like. So when I set out to configure the perfect coffee layer cake recipe, I wanted to capture the rich and aromatic flavor of the good stuff. The only way to do that is to use rich and aromatic coffee beans in the recipe!
When it comes to salted caramel, this recipe is as versatile as can be. I’ve used it to drip cakes, drizzle cupcakes, coat apples, top ice cream, and have even whipped it up into salted caramel buttercream! It’s one of my forever go-to’s that has never let me down. If you’ve ever struggled with salted caramel before, I hope this one becomes your fail-proof friend.
One of my favorite things to do with my homemade salted caramel recipe is incorporate it into buttercream. It ends up being such an awesome blend of sweet and salty, perfect for topping cakes and cupcakes or using as a cake filling. It can transform basic cake flavors like chocolate and vanilla into something above and beyond, and it also adds complexity to Fall-inspired flavors like apple spice cake. Whatever flavors you love pairing with caramel, this salted caramel buttercream is magic!
For years, I’ve been seeing my Instagram caker friends post photos of metallic gold buttercream cakes. Like, really shiny ones. After doing a bit of research into how to get the look, I decided to order the Rolkem Super Gold luster dust and try my hand at it. I’ve seen a lot of cake makers use that mixed with a little vodka to paint their buttercream cakes for a flawless metallic look. Here’s the thing though, while I was absolutely blown away by the shiny gold finish, I realized that there has been a recall on Rolkem Super Gold because (the batch I ordered at least) contains high levels of copper, which is not the healthiest for consumption. It’s FDA approved in some countries, but not the USA, so I wondered if after swooning over this amazing gold finish I could actually find a comparable option that is FDA approved worldwide.
Last week, I got to help plan a party. Not just any party though, there was a surprise Mean Girls theme involved! I was hyperventilating with excitement from the time we started planning to the time of the big reveal. I’m pretty sure that Sue from SNL is my kindred spirit.
This post originally appeared as a guest post on SprinklePop’s blog. It’s such a classic Fall recipe and fun Halloween party cupcake idea, so I just had to share it here too. Enjoy!
It’s officially feeling like Fall around here. Leaves are changing the prettiest colors, the weather’s getting colder, and I just spent the entire weekend wearing cozy sweaters and baking with autumnal flavors! One of my absolute favorite things to bake in the Fall are pumpkin cupcakes with cream cheese frosting. They’re a seasonal classic, downright delicious, and they make the whole house smell incredible while they’re baking. I’ve been known to bake them and hoard them all to myself, but they also make great party cupcakes (that is, if you’re willing to share!). For all the more festive occasions, this All Hallows sprinkle mix by SprinklePop is perfect!
I’ve had a love for baking for as long as I can remember, but never before have I owned a kitchen scale. When following recipes, I’ve always lucked out finding recipes that use cups as a standard of measurement for both dry and liquid ingredients. It wasn’t until I started this blog that I realized not everyone views cups as a standard. After several requests to convert my recipes to the metric system, I bought my very first kitchen scale (am I a real baker now or what?!) and spent some time making the conversions. Whatever measurement standard you use, my recipes are now easier than ever to follow, so get ready to bake your hearts out!
This was originally a guest post that I wrote for SprinklePop’s blog. It’s too good not to re-share over here, because this Halloween cake is such a fun and easy showstopper to create. Enjoy!
Halloween is one of my favorite holidays. I’m one of those people who starts making big plans for costume ideas months ahead of time and watches all the scary movies as soon as they hit Netflix. So when I saw some sneak peeks of SprinklePop’s Halloween sprinkle lineup, I couldn’t help my brain from bursting with spooky cake ideas! I got my hands on the Monster Mashup sprinkle mix as soon as it hit the shelves and got right to work on planning the ultimate Halloween cake.
To celebrate four wonderful years of marriage, my husband and I packed our bags and headed to a place we’ve never been before: San Francisco, California. We were debating whether to fly or drive, and after looking at the driving route we realized there were a few places on the way down we have always wanted to go. It was about a twelve hour drive with all the stops we planned, but we split the driving between two days and had an amazing time!
