I’ll be honest. I’ve always been a bit intimated by fondant. The results are so gorgeous that I’ve always assumed that it was difficult. When I came across a fondant cupcake decorating class at a local shop called the Cake Professor, however, I decided to try working with fondant. Guess what? It turns out simple fondant decorations that can make a cupcake look really pretty are super simple to make. In a lot of ways working with fondant is a lot like playing with play-dough.
A couple of years ago I decided to bake the Peninsula Grill Coconut Cake, after finding a recipe for the cake on the Martha Stewart website. The cake was very time intensive to make. Also, after seeing everything that went into the cake it lost just a bit of its charm. Now, I don’t expect my cakes to be healthy, after all they are cakes, but the Peninsula Grill Coconut Cake is DECADENT even for a cake!
Looking for a last minute dessert for New Year’s Eve? These cute mini cherry cheesecakes are quick and tasty! I think these would be a good dessert for receptions and parties because they are bite size.
I was inspired by Bakerella’s Super Easy Mini Cherry Cheesecakes, but added a simple crust since the wafers were larger than the bottoms of my muffin cups.
It is finally beginning to feel a bit like fall here in South Carolina. While it is definitely not the same as autumn in New England or out west, it is enough to get me thinking about fall foods and especially pumpkin. I saw a recipe for Golden Stollen on the King Arthur Flour website this past weekend. The golden color of this bread is a result of pumpkin. This bread sounded like the perfect fall bread so I went to the grocery store to buy the ingredients that I didn’t have on hand — dried cranberries, candied ginger, and pumpkin — and then came home and made this. I followed the recipe on the King Arthur Flour website with a couple of minor changes.
While this bread was baking it filled the house with the sweet aroma of cinnamon, nutmeg, and ginger. I will definitely make it again. A slice of this bread with a cup of tea, a fire in the fireplace, and a good book would make a very nice fall evening.
This black forest whipped cream cake has been my birthday cake for as long as I can remember. It is not like the black forest cakes often sold in bakeries and stores; the base of this cake is a whipped cream cake and not a chocolate cake like in many store bought versions. I may be biased, but I like this one better! The whipped cream, which is folded in to the batter, makes this cake nice and moist.
I was excited to open this month’s Everyday Food and see a recipe for Coconut-Buttermilk Pound Cake. This cake combines two of my favorite ingredients (coconut and buttermilk) in a cake.
What’s not to love? I started to make this cake, but then realized that I did not have time. I simply had too much work that I needed to get done so I put away my bowls and I went back to work. A couple of hours later Jaime came home and saw the magazine still open to this recipe on the kitchen counter and decided to make it. A little while later, I got a text from Jaime asking if I wanted to come downstairs to take pictures of the cake for this blog. So, thanks to Jaime, here it is.