You may have noticed my love affair with cake. I’m not too selective when it comes to flavour. I have no prejudices and have enough love (and sweet tooth) in me to love them all! Unless they are excessively sweet. If you’ve baked any of my cake or loaf recipes, you may have noticed that my palate prefers just-sweet-enough desserts that don’t ache my teeth or leaves me feeling ill after eating it. Carrot cakes, in particular, seem to be guilty of being cloyingly sweet. Is it the sweetness of the carrots? The cream cheese frosting? Perhaps both. In any case, if you love carrot cakes, you will love this perfectly sweet, perfectly moist, slightly better-for-you Gluten Free Carrot Cake with an amazing tangy, “no-cream-cheese” frosting that might blow your mind like it did mine.Read More
The girls showered me with their praises when they tasted this loaf. And since I thrive off flattery and compliments (heehee), I made a second loaf immediately for next morning's breakfast which was greeted with the same gleeful enthusiasm.
Stroke stroke stroke. My ego.
Never you mind that the judging panel was comprised of a 6 year old and a 3 year old. I decided I would definitely share this recipe on the blog with you so you too can have your ego stroked. Or at the very least, have your breakfast sorted.Read More
Sometimes a classic flavor combo just beckons. Like this classic chocolate cake with strawberry mascarpone buttercream. The cake itself is more or less a one-bowl situation and the buttercream is the simpler American style (faster to whip up) except made more luxurious with the additions of mascarpone cheese and homemade strawberry puree. I happened to have strawberry puree in my freezer from the end of last summer (strawberries cooked down with a bit of water then blended until smooth) but you can also use a quality, naturally sweetened strawberry jam. This cake just proved to me again why chocolate and strawberries are perfect companions.Read More
Every celebration cake I make feels special, of course. But this one was exceptionally so, because I made it for my daughter's 6th birthday according to precise specifications ('white cake with chocolate frosting and those crunchy yellow things on top'). It was also extra extra special because we decided to suspend all dietary restrictions (primarily, grain and dairy) to thoroughly enjoy the celebration and all the trimmings that a young girl's birthday celebration should have, including a little magic and a damn good birthday cake.Read More
Matcha + azuki red beans is a ubiquitous flavor combination in Japanese desserts because they are such a match made in heaven!Read More