A recent birthday party provided an opportunity to bake a non-chocolate cake and experiment with new frostings. Concerns about the safety of certain ingredients led to a decision to use vanilla frosting instead of Swiss meringue buttercream. The cake featured a lemon curd filling and a fruity topping, resulting in a light and visually appealing finish.
This cake is a match made in heaven for me. It's a rich, almost fudge like, cake topped with a light and creamy peanut butter frosting. I knew from the…
Hello from China and happy Valentines day! Well after months of anticipation and weeks of hard work, packing, moving, and flying, I have finally arrived in Suzhou. So now what?…
> Originally I was thinking that if Jesse wasn't going to be home for Thanksgiving I would just fly back to Ohio. Unfortunately we found out too late and the…
As you slowly come out of your Thanksgiving food coma (or Black Friday shopping frenzy, for that matter) many of you are probably getting ready to shift into to Holiday…
The author shared a recipe for a cookies and creme oreo cake inspired by a Family Circle magazine cover. Originally intended as a birthday cake for Jesse, the cake features a fluffy vanilla frosting, a deviation from the magazine's suggestion. The recipe includes a detailed guide for creating the cake, cream filling, and frostings.