In the midst of this crazy pandemic, I have seen so many of you turn to baking to pass the time and escape a little. It’s a really beautiful thing and I’m so inspired by it. I’ve got tons of cake recipes for you to try while you’re homebound, and while I tend to write them for layer cakes, I wanted to show you how to easily convert them into sheet cakes! This way, if you don’t have round cake pans or want to keep things simple with a single layer cake, you can use any of my cake recipes to do it!Read More
There’s a reason why the majority of my cake recipes call for cake flour instead of all-purpose (aka plain flour). The short answer is that cake flour is what makes my cakes ultra light and fluffy! Maybe it’s because I grew up on boxed cake mixes, but I’m always after that light, fluffy (yet moist) texture when crafting a cake recipe. I get tons of questions about whether or not it’s ok to substitute all-purpose flour and while it’s not something I recommend, there is a way to create homemade cake flour using all-purpose. I’ll show you how!
Call me a perfectionist, but I am always smitten by cakes that come out of the pan so perfectly baked that the sides are straight and sharp. Maybe it’s because I’ve seen so many cake pan horror shows in my day (my own in the early days, and every now and then via photos my friends share with me). Just a few months ago a friend texted a photo of her husband’s birthday cake post-oven and it was a doozy. Even though she greased and floured the sides of the pan, for some reason the cake decided to stick to bottom of the pan and leave her with a crumbled mess. All the buttercream in the world couldn’t hide it’s imperfections.