Cake Archive:



elephant cake + a mini surprise

December 19, 2012 | 3 comments

elephant cake

I think my inner perfectionist is to thank when it comes to parties. It’s a quality I absolutely love yet explicitly hate about myself. The need to have every little detail perfect, the inner struggle of when to call it quits (and just go the heck to bed). My mind becomes a rambling binder of checklists that have me pegged down to minutes within hours making me perhaps the biggest stress ball slightly north of Washington D.C. The latest evidence of such hair-pulling absurdity would be my son’s birthday. His first birthday. The one and only birthday he will remember for the rest of his life — or so I told myself. I started cake planning roughly 6 months into his life and menu planning 3 months prior to the big day because my perfectionism likes to morph into OCD hopped up on insanity on any occasion it can.

lots of carrots

uncarroted batter

carrot cake batter

It had to be his favorite food turned cake — even if that meant broccoli (thank gawd it wasn’t) and had to be themed with his favorite thing all year. But folks, there is no “sleep” cake flavor. No theme matching his favorite toy — an empty water bottle filled with the last remaining lentils from the pantry. No fun to be had with pretty much everything being my son’s favorite thing. I mean, it’s a blessing when your kid’s not picky. Mine will eat anything, including shoe soles, broccoli and lamb chops, will calm down when anything is placed in his hands to play with, thank you lentils, and has slept for 12 hours every night since he was 8 weeks old, plus naps people, plus naps. I swear that’s why he is the size of a three year old. But it all makes for a lame birthday party if those are your favorite things, right? Lentils, sleep and shoe soles anyone?

leveling

fluffy cream cheese frosting

plenty in the middle

crumb coat

Continued over here »

mint chocolate chip icebox cupcakes

June 13, 2012 | 2 comments

mint chocolate chip icebox cupcakes

There are cooks and there are bakers. Chefs and pastry chefs. Those that find pure satisfaction from pulling a mirepoix from the brink of burn-dom and turning it into the greatest base from which to cook anything and those who find absolute glee in burning sugar until it becomes a burbling cauldron of deep, dark, salty caramel. I like to think that I live in both camps. That I can cook anything my heart desires and can top it off with an equally decadent and breath taking tower of butter, flour and sugar. Someone who has found the perfect balance between the teetering pots and pans and the tottering baking sheets and blowtorches. The recipe index begs to differ.

chocolate wafers

fluffy, minty, slightly green

Continued over here »

simple pound cake + raspberry coulis

May 20, 2012 | 2 comments

slivered cake with raspberry coulis

After a week of simple cooking, I must say it has freed me up to do oh so many things. 1. Not going to the store to buy a wig to patch up bald spots (bad recipes, hair pulling, you know the gist). 2. Swapping ‘A Bat Invaded Our House and This Is How We Freaked Out’ stories with my mother-in-law. 3. Zombie-ing out on Pintrest as my poor pantry (the one that has a chest of five drawers and a waist high, 3-shelved book case to hold my life’s necessities upon) is getting remodeled and oh, I have so many ideas. 4. Working on reorganizing, revamping, updating, and giving an overall face lift to the red spoon a surprise (shhhhh). And 5. Making a perfect pound cake.

six eggssifted fine
batter upin an hour there will be cake

Continued over here »

gramercy tavern gingerbread

December 25, 2011 | 1 comment

gramercy tavern gingerbread

Josh and I really know how to celebrate the holidays. Last year we treated ourselves to a dream vacation in Hawaii where we sipped on tropical delights and watched sunsets that made us seriously contemplate what we were doing with our lives (read: not living in Maui, and thus ruining our sanity). We dipped our toes into the clearest salty aqua water and read books on beds of velvety sand listening to waves lap at our toes, and after two weeks of bliss we island hopped to next island over, Australia, where we had our fill of kangaroo and crocodile pizzas and watched a firework display that indelibly emblazed Sydney in our minds as the New Years Eve capitol of the world.

stoutgrandma's molases
spicyall stirred up

This year, as we sit next to the window hoping our breath will fog over the windows and powdery white flakes fall from the sky, we sigh and watch the temperature rise to 60-degrees. Winter wonderland or not, Christmas season is still something that should be celebrated with nativity scenes, children’s church productions, Nat King Cole, Christmas movies and baking. Cookies galore, candies wrapped in wax paper, mason jars filled to the brim with spiced nuts and pedestals of gingerbread that bowl you over with spicy flavor.

Continued over here »

sour cream doughnuts with walnut streusel

October 6, 2011 | 8 comments

sour cream donuts with walnut streuselcuton stand-bythe holes (the chef's snack) Continued over here »