Cake and Cookies

Cookie Dough CakeWhat happens when you take two of your favorite things ever and put them together? I decided to test this out with cookie dough and cake. What did I end up with? Complete magic. I took this amazing eggless cookie dough, and through it in the middle of a vanilla cake with buttercream frosting. The result was better than I could have imagined… I can’t wait to mix and match more of my favorite foods. Cookie Dough CakeCookie Dough CakeCookie Dough CakeCookie Dough CakeCookie Dough Cake

Crumb Cake

Crumb CakeOne of my first baking memories from my childhood was making coffee cake with my parents and younger brother. We used to buy this box mix that requires no clean up at all. It’s perfect for kids, because you put all of the ingredients into a bag and mush it all together to and it’s so fun, done in minutes and it’s very delicious. We buy it every now and then for old times sake, but this time I decided to make the real thing. I found this recipe and I’m completely obsessed. I clearly made more crumbs than the recipe recommended, and this was so simple and yummy!  crumbsCrumbsCrumbsCrumbsCrumbsCrumbs

Checkerboard Cake

IMG_8426If you’re having trouble deciding between vanilla and chocolate, this is the way to go. The checkerboard cake isn’t as complicated as it looks and tends to impress people. Here is how it’s made.
IMG_8407Make 4 round cakes, 2 vanilla / 2 chocolate.IMG_8408Using various items in the kitchen, [I used a shot glass, a drinking glass, and bowl] cut out 3 circles into each of the cakes.  IMG_8409 Separate all of the pieces and put them back to together, making each piece look like a target.
IMG_8410 Stack them on top of each other, inverting the colors on the outside for each layer.
IMG_8411 Decorate the cake.
IMG_8414 checkerboard Cut it opened, and be impressed with yourself!
IMG_8427Enjoy. 🙂Signature-05

Chocolate Lava Cake

lavaSo many restaurants have “chocolate lava cake” on their dessert menus. Being a huge chocolate fanatic, I usually can’t resist a warm chocolate cake with oozing chocolate filling, gushing out with each fork-full. Who would have thought something so decadent could be so simple. I certainly didn’t. I found this recipe, and with only 5 simple steps, and all the ingredients already in the house, this cake would be mine. I had to double the recipe [and the cook time], because I only had 10 ounce molds, where the recipe called for 4 ounce molds. This was so easy and is so delicious. Next time we have dinner guests, I will definitely impress them with this for dessert!

Birthday Blues

photo-7Some people love birthdays, others, not so much. I have always loved going out to celebrate anything, especially birthdays, but this year something wasn’t right. I wasn’t excited and I don’t know why. Maybe I’m just getting old.

I always plan my own birthdays and the past few years have been a little bit too much fun – which always leaves me with the inevitable problem, how will I top this next year. This year, I planned nothing… Then when my birthday weekend arrived, I got seriously depressed. I started making some calls, but nobody was able to come out and lift me out of my birthday blues. I was sitting around all alone and wondering why I did this and waited till the last-minute. BaDing tried to lift my spirits by taking me out to dinner and to grab a drink. It was slightly working, but I just missed my friends and couldn’t get out of my funk. We left the bar and came back to the apartment. As I opened the door and turned on the lights, all of my friends yelled “SURPRISE!!” My apartment was covered in decorations, there was champagne and bottles everywhere, and nothing but friendly faces each way I turned. I am still in shock that everyone was able to pull this off, and I knew absolutely nothing! It turned out to be such an amazing birthday that I will never forget. Thanks to everyone who made my birthday so perfect! photo-1*don’t mind the green wig in my hand. long story. photo-8Signature-05

Halloween Pumpkin Cake

Happy Halloween everyone! Since I am stuck at home due to no transit in NYC, I decided to bake a Halloween pumpkin cake. This cake was made with four chocolate cakes. I piled them up and carved them into the shape of a pumpkin. I saved the scraps to make the “stem” of the cake. Once the shape of the cake was up to par, I covered it in a crumb coating of vanilla frosting and shoved it into the fridge for about an hour. While it was getting chilled and firm, I made some orange marshmallow fondant. After rolling it out and covering the cake, I used chocolate frosting to form the eyes and the mouth. I hope you all have a safe and amazing Halloween!Thanks for the inspiration, Shirley!

Independence Day Sweets

This Fourth of July we are spending it relaxing and still recovering after a crazy weekend. I made a few festive desserts to help with the celebration. I had a ton of cake scraps left over from this mini ombre cake, and I refused to let it go to waste. I ended up putting all of the cake into the mixer along with a jar of frosting. Once it was all mixed up, I rolled it into balls and covered it in Bakers white chocolate and festive red, white and blue sprinkles. I also made red, white and blue cake stars and cakes in jars. I hope you all have a great holiday!

Mini Cupcakes

Ever feel like baking for no reason? I love baking – which tends to be a problem. In a perfect world I would have one bite, and then get them out of my house so I will stop eating them…. But of course that never happens.(Who am I kidding, in a perfect world I could eat them all and lose weight.)

The other day I was sitting around and I just felt like putting something in the oven. A shockingly short time after I ended up with these little babies. These are the perfect little bite sized treats that you don’t have to feel guilty after eating. Mini vanilla cupcakes with cream cheese frosting!

Fading Pink Layer Cake

This was a serious cake. I was celebrating a 14th birthday this past weekend… The birthday girl’s favorite color is pink, so I decided it was the perfect time to try out the fading layer cake which I have been dying to make.  This cake is actually really simple. The main thing you need to know is that you need to make white (not yellow) cake, and you need to only use egg-whites (instead of full eggs.) The colors won’t be as pure if your cake is off-white in any way. I used this food coloring for the “electric pink” color (this color paste was also used here.) Basically, you want to start with a drop or two of food coloring, and continue to add more for each batch. The downfall to the coloring paste was that it didn’t come out in drops, so I was guestimating — I also only have two circle pans, so this process took kind of a long time, and it was a tad more difficult not being able to see the 6 batches of dyed cake batter next to each other. But all in all, I think it came out great and it was completely worth the work and huge mess it made in my kitchen! She was completely shocked to cut into the cake and realize it was so much more on the inside then it seemed from the outside.