RECIPE: Strawberry Reduction


strawberry dream cake tagged

A couple of my most clever cake friends, let’s call them “Falyssa” and “Fesley,” have been telling me for ages to take a stab at making strawberry reduction to incorporate into my buttercream. Recently, Falyssa sat down with me (well. virtually) and walked me through exactly how she does this. With her permission, I am now sharing it with you (with a few minor tweaks that worked for me). Trust me, you NEED to make this. Continue reading

RECIPE: My Favorite Carrot Cake!

carrot cake with logo
This cake is decadent and so easy to make! I can make this recipe from start to finish in under 2 hours. Feel free to substitute walnuts for pecans, either is excellent. (Hint: If you have trouble translating the measurements, a quick Google search is all it takes to translate cups or sticks into grams, etc.)
Cake Ingredients
4 eggs
2 cups granulated sugar
1 1/4 cups vegetable oil
2 tsp pure vanilla extract

World Vegetarian Day: Peggy Does Vegetable Garden Strata

Peggy Does Veggies!
October 1st is “World Vegetarian Day” – and since my 15 year old daughter has been a vegetarian since she was 12, we do a LOT of vegetables in this house!
I’m not much of a cooker, but if it goes in the oven… I’m down with it. I won’t be straying from cakes very often on this blog, but I’m excited to share one of my all-time favorite recipes in the universe with you: Summer Garden Strata.

Recipe: Gee’s Apple Dumplings

I got this recipe from my then mother-in-law more than a decade ago.  It’s been a family favorite since the first bite!  I’ve made tons of substitutions over the years and basically every sub has worked (“baking Splenda” for sugar, diet soda, light crescent rolls, half the butter, etc.), but the BEST result is from the following recipe IMHO.  No more comment needed. These things are GOOD.

RECIPE: Salted Caramel Swiss Meringue Buttercream Frosting

Start with a batch of SMBC (click here for a recipe/tutorial of my favorite Swiss Meringue Buttercream) and incorporate room temperature caramel. For the caramel, you can use anything from store bought (like this 5-star Mrs. Richardson’s Butterscotch Caramel) or you can do it mama’s way and make it from scratch (nom nom). Let’s make a homemade version together, real fast!
Remember to work quickly, caramel is temperamental if you don’t hold your mouth just right.
For the caramel:
1 cup sugar

4 tablespoons water Continue reading