There’s something so satisfying about looking back on a month in the kitchen – the flavors I was inspired by, the recipes that came together easily, but especially the recipes that challenged me. April was all about light and refreshing Spring/Summer flavors like lemon, strawberry, raspberry, and a classic hummingbird cake that you readers have been requesting for years. I published 5 new recipes, made 2 of my existing recipes for friends, and finalized 2 recipes that will be coming your way in May!
New April Recipes
Here are the latest recipes that went live on my site in April:
Recipes I Revisited
There were a couple events that I donated desserts to this month, and it was such a good feeling to revisit these recipes and confirm that they’re just as delicious as I remember:
Oreo Cupcakes
This Oreo cupcake recipe went live last year but I got to make them for a church fundraiser and enjoyed them all over again!
Matcha Cake
I made a double batch of my matcha cake recipe as a sheet cake for my good friend’s rebrand event! I topped it with edible moss, pretty piping, chamomile, and a buttercream transfer for the logo.
Coming Soon
And here are some recipes I obsessed over, went through many rounds of testing, and are in the process of being published to my site! You’ll see them live in May.
Lemon Cupcakes with Lemon Cream Cheese Frosting
Zesty lemon cupcakes that are so fluffy and moist + lemon cream cheese buttercream. Heaven.
No-Bake Marbled Strawberry Cheesecake
My favorite no-bake cheesecake base, marbled with the prettiest strawberry compote. Perfect for Spring and Summer!
I hope you love these new recipes! I had a blast making them. If there are any dessert recipes you’re craving, leave me a comment and they might make it onto my baking list!
Whitney, I saw your recipe for the Swiss Buttercream. If I am looking to make a cream cheese Swiss Buttercream, how much cream cheese would I need?
Hi Debbie! I’ve never made cream cheese flavored Swiss Meringue Buttercream so I’m not sure how to go about adding cream cheese to this recipe. Instead, I would look for a dedicated cream cheese Swiss Meringue Buttercream and follow that. This one looks thoroughly tested: https://korenainthekitchen.com/2013/03/28/cream-cheese-swiss-meringue-buttercream-frosting-success/