If I had to describe what May was like in my kitchen, I’d probably compare it to a rollercoaster. There were extreme highs like taking the first bite of this orange poppyseed cake with mascarpone frosting and realizing I had achieved what I call “fancy restaurant status” – it’s flawless in my eyes! Or drooling over the photos of my strawberry shortcake sheet cake and feeling so satisfied that it looks as delicious as it tastes. Then there were lows like testing this chocolate chip cookie cake so many times that I felt crazy, only to nail it and ruin the final cake before I could photograph it (thus requiring me to make it AGAIN)!
BUT. This month was also about perseverance. I didn’t give up on that cookie cake, or making my no-bake marbled strawberry cheesecake exactly how I was imagining (even though I had to buy what felt like 72 boxes of cream cheese to get there). And all of it was so satisfying in the end, because I got to publish 7 new recipes I’m really proud of and finalize a couple more that will go live in June. I hope you love all of them as much as I do!
New Recipes
Here are the latest recipes that went live on my site in May:
Strawberry Shortcake Sheet Cake
Bakery-style vanilla sheet cake baked in a 9×13 pan, topped with whipped cream cheese frosting and homemade strawberry sauce. The perfect easy dessert for a crowd!
Orange Poppyseed Cake with Mascarpone Frosting
This orange poppyseed cake is tender and moist, bursting with bright citrus flavor, and kept so light and refreshing with whipped mascarpone frosting! You get the crunch of poppy seeds in every bite which I find so satisfying.
Whipped Mascarpone Frosting
This frosting is silky smooth, deliciously light, and the perfect consistency for filling and frosting cakes and cupcakes! It comes together so quickly with just five ingredients and is perfect for anyone who “isn’t a frosting person.”
No-Bake Marbled Strawberry Cheesecake
Tangy no-bake cheesecake with swirls of beautiful strawberry reduction, set on a buttery graham cracker crust. Stunning, delicious, and perfect for making ahead!
Lemon Cupcakes
These lemon cupcakes are light and refreshing, perfectly fluffy, bursting with natural lemon flavor, and irresistible topped with lemon cream cheese buttercream.
Lemon Cream Cheese Buttercream
If you love the tang of cream cheese frosting, you’re going to be obsessed with this lemon variation! Ideal for Spring and Summer cakes, it’s so light and refreshing, beautifully tangy and complex, and perfectly thick for decorating cakes and cupcakes.
Chocolate Chip Cookie Cake
The perfect birthday dessert for anyone who loves a thick and chewy, bakery-style chocolate chip cookie! Adapted from my beloved sheet pan chocolate chip cookie recipe and can be served warm and gooey or decorated as a celebratory cake.
Recipes Coming Soon
Here are the recipes I’ll be publishing in June. My gluten-free friends, I realize I’ve been meaning to publish the GF vanilla cake for two months now! If you’ve been waiting, comment below and I’ll email you the recipe early.
Chocolate Chip Cookie Dough Ice Cream Cake
I made my DREAM birthday cake and will be publishing the recipe ASAP! It’s no-churn chocolate and vanilla ice creams swirled together and loaded with cookie dough chunks, set on an Oreo cookie crust. Heavenly.
Berry Chantilly Sheet Cake (Photo Update)
I revisited my Whole Foods inspired berry Chantilly sheet cake and it’s just as delicious as I remember! I will be updating some of the photos next month, but the recipe will remain the same with the exception of adding almond extract (optional).
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!
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