Showing 1–16 of 17 results
Nothing says summer like a strawberry cake! For weeks now I’ve been dreaming of baking a light and fresh cake full of strawberries. This cake pairs the roasted strawberries with almond extract and poppy seeds, a favorite pairing of mine for any baked good.
Think of the banana bread’s softer, more delicate, milky twin. This cake is a soft ode to the beautiful richness and creaminess of banana. A celebration of tropical flavor in a dainty way. Each bite is soft and endearing.
Banana milk is my favorite type of milk. It is superior to strawberry or chocolate. It is a magical, golden liquid full of childhood wonder, slight sweetness, whispers of somewhere more tropical. Banana milk is a whisper throughout this cake – the banana milk brings a tender softness in texture and flavor for a supreme cake that is a joy to make and eat. It’s light, airy, and golden.
I love new and beautiful flavor pairings – and to me, that is this cake at its heart and core. Have you ever had these flavors together? If not, you must and need to! Banana and dulce de leche are rich and lush. The fennel adds a beautiful note to further wake up the senses. Pure joy. This recipe has 2 versions: one using cottage cheese and another using sour cream.
The softest, most tender, moist cake crumb of my life. Paired with the sweetness o blueberry and mild awakening from shiso. This is a cake to enjoy slowly, to devour with care, to share and savor with everyone I know. It’s so special.
You are intrigued about the idea of making a cake with french fries but you’re kind of just a little scared of it too. This cake is for you! In this cake, the french fry adds moisture and depth to the cake without a strong french fry flavor. Combined with the thick frosting, this is a delicious cake that is too easy to eat.
A cake for breakfast, lunch, afternoon tea, dinner, and snacks in between. Oolong is matched with brown sugar and chocolate, a beautiful cascade of flavors all in one. Baked as a loaf, it beckons for warmth and cozy.
For when you are tired of the usual cakes and want to truly have fun in the kitchen. For when you want to eat something you’ve only dreamed about. For when you want to eat salty and sweet. For when you want to live out your childhood dreams. For anytime. For you.
What is a bee sting cake? Why is there yeast in the cake layers? What is the best way to describe this cake? To me, it’s what a donut cake would be like. Yeasted brioche layers with a luscious corn cream. Donut cake. Yes, quickly!
Most corn cakes incorporate corn in the cake layer itself. Great. But, I wanted more – I wanted corn in the buttercream too. I wanted to double the corn and increase the corn per bite ratio. With this cake, I have fun with making my own milk, pushing the boundaries of buttercream, and having all of the corn I want. It’s always so delightful when playing around the kitchen results in sunshine like this.
I wake up most mornings staring at my bowl of oatmeal and wishing for cake instead. I look across my kitchen window and see the jasmine bush in full bloom and decide quickly: it’s time for cake. This is inspired by a bowl of morning oats and our jasmine bush – softness and ethereal happiness in cake form.
This recipe offers a variety of ways to create the jasmine flavor and my recommendations for how to best achieve it.
Jollypong is a Korean cereal that tastes like honeyed grains. This recipe turns it into a cake full of the snack’s flavor – each bite full of heart, warmth, and the wonder of magicking cereal into cake. You can subsitute Jollypong for another similar cereal like Cheerios or Honey Smacks.
One of my favorite cake creations of all time. This is a comforting cake full of life, energy, and softness. It’s delicate, bright, and good all of the time. Perfect for all occasions and all times of day. Look forward to waking up to it for breakfast, enjoy it for lunch, or cap off a beautiful dinner and day with it.
This cake embodies the transitionary period between summer and autumn – when I’m quite ready for cozy spices but the bounty of summer stone fruit still calls. It meets me right in the middle. In between my farmers market trips to admire all of the produce and my camping trips full of s’mores. With this cake, I hold on to summer just a little bit longer.
The iconic funfetti cake – with a few twists that bring it new life, a tropical life. This cake brings in the sweetness and tang of summer strawberries and tropical guava, followed by the joyous notes of sprinkles and a tiny splash of almond extract. A true celebration cake and definitely a good reason to bake.
French fries in the buttercream, chiffon cake layers, and the milk soak. It’s a salty, sweet cake full of childhood nostalgia and whimsy. It’s both a simple and complex cake that is sure to bring a smile or two.