I made this gorgeous and super yummy strawberry cake for Easter this year. Isn't it pretty? I made it with spring in mind, envisioning a warm sunshine-y day, buds on the trees and birds chirping outside. Little did I know that spring would be hiding out for quite some time.Read More
A very special niece celebrated her sixteenth birthday recently. I offered to make her a dessert and she requested a Chocolate Espresso Cake. YUM! I was on it like a creamy layer of ganache. Making this cake was so much fun! After I took pictures I went in for a bite..Read More
This is a little embarrassing to admit, but...sometimes I may or may not imagine that I'm on a cooking or baking show and a renowned chef has just proposed a challenge to me. The other day while cruisin' down the interstate, the imaginary chef..Read More
This Chocolate Crunch Layer Cake could not have been more delicious (evidence: my inability to stop stealing bites out of the fridge), but I also love that it didn't take me hours upon hours to make. The cakes were baked in under 30 minutes, I let them cool..Read More
I made this beautiful cake for my mother-in-law's birthday celebration. Sadly, I was not able to enjoy a piece, but! Thankfully there is a but! The piece I carved out for these photos is sitting in my freezer, patiently waiting for my teeth to sink into its lemony flesh.Read More
How's your week going? Anything fun going on? Share some fun tales with me from your week! I have a funny one to share. This totally irresistible Chocolate Chip Cookie Dough Ice Cream Cake has been sitting in our downstairs freezer..Read More
MERRY CHRISTMAS! I hope you all have had a wonderful day filled with love and happiness. My boys and I had a fabulous day which involved game-playing, craft-creating, naughty-food-eating, movie-watching, super-snuggling and vicious present-opening. This season has been totally nuts, but I have felt so grateful today. We have much to be thankful for!Read More
Ohhh goodness I am tired. 'Tis the season. SO much is going on this time of year, isn't it? Is anyone else feeling slightly crazy? Please leave me a comment if I'm not the only one. I'm trying so hard to squeeze in holiday baking. Thankfully my schedule has allowed for a bit of it. Last week was Dan's birthday, so I made him this delicious Gingerbread Poke Cake. It was YUMMY and festive!Read More
One of the only downfalls to being a food blogger is that when you are sick, it is really hard to work. I have not wanted to eat, think about or look at food for nearly four days. Every time I have opened my computer to look at Pinterest or edit photos,Read More
For the first time in years, I have more food photos to share than I have time to post. I've been cooking and baking like a fool and I love it! A very busy season is approaching, so it has been fun to squeeze in the things I want to do more than anything else. Cooking, baking, photographing and blogging.Read More
We are wrapping up our yearly summer trip to Iowa. This year my 20-year high school reunion coincided with our family reunion, so we have been busy spending time with family members and also catching up with classmates that I haven't seen in a decade or two.Read More
A crying boy sits to my right. A jabbering boy sits in front of me. A lawn mower is cruising around right outside my window. I just lost almost an entire post after a computer crash. I'm not letting the distractions stop me, though. I am determined to make a dent in my pile of work today.Read More
I ran in my first mud race over the weekend! Have any of you ever done one of these? It was so much fun! Aside from running straight up ski hills, that is. Those parts were definitely not fun. The balance beam was my most challenging obstacle. My mind almost got the best of me, but my awesome teammates cheered my wobbly legs to the end without falling off.Read More
My boys and I are home from August 2012 Vacation #2. We are settling back into a routine just before school begins. Elijah will start Kindergarten this fall! I cannot think about that without shedding a few tears. The doctors warned us about potential "bad things" before he was born. They said he might not live to see daylight, and if he did that he may not see much of it.Read More
My gorgeous and wonderful husband passed his skydiving course this week, so the little boys and I are very proud of him and his efforts! It was a long and grueling week for him. This weekend I plan to take the boys out to our camper at the dropzone for the first time..Read More
So good, you may want to keep them all for yourself!
Somehow, in some way, I was able to keep from licking my fingers while making these cakes. If you know me and my intense love for sweets, you will find this to be a small miracle. The down side of being on a strict diet while running a food blog is not being able to test everything I make, which is something I am very particular about. If I make something that I believe to be average, I do not share it here. Not having tried these cakes myself, I made an exception since they received such a raving endorsement from my husband and a handful of other people. Besides, aren't they just cute?
Preheat your oven to 350 degrees F. Coat four 4-inch nonstick individual springform pans with cooking spray.
In a medium bowl, combine:
1 1/2 cups all-purpose flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
In a large bowl, combine:
3/4 cup sour cream
1/3 cup canola oil
1 1/2 teaspoons cider vinegar
1 1/2 teaspoons vanilla extract
Mix until incorporated. Spread into the prepared pans and bake for 28 minutes. Let the cakes cool in the pans on a wire rack for 5 minutes. Invert the cakes onto the wire rack and remove the sides and bottoms from the pans. Cool completely.
Add 1 1/2 tablespoons of cold water to a small saucepan. Sprinkle 1/2 teaspoon of unflavored gelatin over the water and let stand for 1 minute to soften. Gently warm over low heat, stirring, until gelatin dissolves and is clear. Add 2 ounces of finely chopped white chocolate and stir until it is melted and mixture is smooth.
In a medium bowl, add 3/4 cup heavy cream. Add chocolate from the saucepan to the heavy cream and stir until combined. Chill for 15 minutes in the refrigerator.
Beat with a handheld mixer on high speed until stiff peaks form. Transfer the filling to a pastry bag fitted with a 1/2-inch plain tip.
With a knife, slice the cakes open from the sides. Cut them into 2 even layers, but stop three quarters of the way. Pipe the filling into the middle of each cake.
Press the cakes together gently. Place on a wire rack set over a jellyroll pan.
Chop 6 ounces of bittersweet chocolate.
Place the chocolate in a small bowl.
In a liquid glass measuring cup, bring 1/2 cup heavy cream and 2 tablespoons light corn syrup to boil in the microwave. Pour the mixture over the chocolate.
Let stand for 2 minutes and whisk until smooth. Spoon the glaze over the cakes, allowing the excess to run off into the jellyroll pan.
Refrigerate to set glaze.
Place 2 ounces of finely chopped white chocolate into a resealable Ziploc bag and seal. Place bag in a bowl of very hot tap water. Let stand for 5 minutes until chocolate is melted.
Snip off one corner of the bag and drizzle the melted chocolate over top of the cakes. Refrigerate to set.
I'm going to have to make these again. They look way too good not to try myself.
I was honored to be asked to write a guest post by the talented and generous Chef Dennis! He was one of the first bloggers to reach out to me when I entered into the world of food blogging. I have found him to be incredibly resourceful and kind, not to mention the fact that his blog is filled with delicious food. Thank you so much, Chef Dennis, for this wonderful opportunity!
I decided to make a cake for my guest post because today is also my one-year anniversary for starting this blog! How fitting, right? I figured I would go all out and create the most eye-appealing cake I could think of. And what could possibly be better than a bold, edible rainbow?