Spooky season is here and with it, lots of black buttercream cakes. I’m no stranger to the trend and before now I’ve stuck with a method of making my Favorite Chocolate Buttercream recipe and adding a few Tbsp of AmeriColor Super Black. Since this food color gel is tasteless, the black buttercream still tastes like chocolate buttercream but there is one little problem: it stains teeth temporarily (among other things). So I thought I’d do a little research and experimenting to see if I could create a black buttercream recipe that not only tastes great, it uses as little food coloring as possible to get a nice deep color.Read More
This Summer, something happened to me that has never happened before (to my knowledge at least): one of my cakes melted in the outdoor heat. I made a birthday cake for a dear friend’s daughter – my vegan vanilla cake with vegan vanilla buttercream. The party was outdoors and the temperature was around 85 degrees. I refrigerated the cake up until I needed to drive it to the party, thinking that would be enough to preserve it for a few hours. But about an hour after the cake was displayed, the thing started melting (along with my heart). Thankfully, these were the kind of friends who were able to laugh about it with me as it all fell apart. Here’s a before and after:Read More
Some say that peanut butter and jelly are the perfect match for each other, but I say peanut butter and chocolate are even better. It’s the best blend of salty and sweet ever, and the sole flavor inspiration behind this Chocolate Peanut Butter Cake. If you’re a chocolate peanut butter fan, this is the cake of your dreams! Behold:
If there are fun-sized Almond Joys anywhere in my general proximity, I will eat them. All of them. I just love the flavor combination of sweet coconut, milk chocolate, and almond. It’s a taste trifecta and if you agree, you’re going to LOVE this cake! Just imagine all the textures and flavors in an Almond Joy candy bar, only in cake form, and behold this beauty:
I’ve tested a ton of buttercream recipes in my day, but my go-to is a super simple American buttercream recipe that I’ve tweaked to my liking. I’ve used this recipe for frosting countless cakes and cupcakes and I’m a big believer that a good vanilla buttercream is something every baker should have in their recipe box. There’s nothing fancy about the way this recipe is made, but it will certainly taste like you whipped up something special!
Have you ever tried dipping pretzels in Nutella? My, oh my. If you have, you know that it’s sweet and salty heaven. These two flavors belong together, and I love the pairing so much that I decided to make a cake recipe out of them: layers of pretzel-flavored cake with Nutella buttercream, topped with Nutella ganache and pretzel bits for added crunch. I was a little skeptical of whether or not I’d be able to pull these flavors off in cake form, but it totally worked!Read More
I’ve been curious about ruby chocolate for awhile now, mostly because of its gorgeous, all-natural mauve coloring. So when I saw these Chocolove Ruby Cacao bars at my local New Season’s, I almost squealed! I thought it was a super rare find but it turns out you can find ruby chocolate bars at most grocery stores now, especially around Valentine’s Day. It’s the latest chocolate confection since the invention of white chocolate, only it’s made from the ruby cocoa bean with no added flavoring or food coloring.Read More
My husband and I are big fans of the Great British Baking Show (if you haven’t seen it, power up Netflix right now!) and the other night we were watching a contestant bake a cranberry orange flavored dessert. While I’ve never really been all that intrigued to use those flavors before, my husband leaned over and said, “A cranberry orange cake would be delicious. You should make it.” It’s because of him that I found myself in the kitchen zesting oranges and rolling cranberries in sugar, wide-eyed at the Holiday scents filling the air. I ended up with a delicious orange flavored cake dotted with fresh, juicy cranberries, topped with zesty orange buttercream and tons of Christmas cheer! Thanks for the suggestion, husband. You were right.Read More
We spent the 4th of July bbq-ing with friends, and this year I thought I’d bypass the star spangled cake designs and flavors all together. Instead, I reached for the perfect lemon cake recipe (always a crowd favorite!) and paired it with the tastiest lemon cream cheese buttercream. It did not disappoint. I think this lemon cake is so perfect for any Summer gathering (or year round!), and I can’t wait to share this recipe with all of you lemon fans.
As I was perusing the freeze dried fruit section of my local Trader Joe’s, I stumbled upon a bag of freeze dried blueberries and just had to add them to my cart. It’s no secret that I love adding freeze dried fruits to buttercream (case in point: this delicious Raspberry Buttercream Recipe), and could imagine how amazing both the color and the flavor would be with these bluebs added. With my buttercream flavored set, I started thinking on cake flavors to pair it with, and that’s how this lemon cake recipe was born.