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
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!
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!