I’ve been so out of the cooking loop that last weekend I went on a baking spree. Yes, Baking spree. I spent my Sunday making goodies. Honestly, I’m not even sure who’d eat them since I’m doing my best to avoid sweets. A friend of mine gave me a basic cake recipe and I decided to do a little experimenting by adding in a different flavor. Let’s just say, they were requested as an after dinner dessert. Win. (more…)
I didn’t actually know it was called a bunt until I watched My Big Fat Greek Wedding – you remember the scene:
It’s a Cake!
This is my first bunt. We had some left over dates from Ramadan and Eid that I knew I had to put to use, otherwise throw out. A friend of mine sent me her recipe for date cake over the summer. I tried it out and had my parents try it out. Everyone loved it. So I decided to make her date cake with some minor modifications. I bring you a low-fat date cake recipe. Best if served with Teavana’s Peach Momotaro Artisan Tea.
Ingredients
Instructions
Notes
Nutrition Information: Cals 230. Carbs 53g. Fat 1g. Protien 5g. Sodium 226mg. Sugar 34g.
It must be wedding season – again – and I guess since my last rose cake experiment, I’ve been named cake baker for bridal showers/bachelorette parties. I absolutely don’t mind, in fact, I love the idea.
It took me a while to figure out what I wanted to do with this cake. The theme was a black and gold lingerie party which meant that I had to match the cake to the theme. After much research into cake decorating ideas, and some creativity on my part, I came up with the perfect idea.
Isn’t it great?! You can find anything and everything online – Google is your oyster. I decided to make a chocolate cake with dark chocolate frosting. The dark chocolate is the closest I could come to black without dealing with licorice-flavored anything. So I made a 3-4 tier chocolate cake with dark chocolate frosting filling as well as dark chocolate frosting on the outsides and a dark chocolate glaze to top it all off. It was a chocolate lover’s dream. I then got some gold-shimmer edible sprinkles. My original plan was to push the sprinkles up against the outsides of the cake. However when I decided on a glaze, that idea went out the window. I had to figure something out. I decided to just put a ton of gold sprinkles on top.
Okay it didn’t turn out exactly as I had imagined, but it was still delicious. Oh, and it was a bit lopsided from transport. I had someone drive me over so I could hold the cake and stop it from falling apart in the car – well, the photos are self-explanatory. It’s very Alice in Wonderland.
A very dear friend of mine is getting married soon. As you know, it’s almost impossible to have a wedding without some sort of girls only event like a bridal shower or bachelorette party. For her bridal shower, I wanted to replicate this beautiful cake I had seen on Apron of Grace.
The theme was so fun, a tea party. Since experiencing afternoon tea in London last year, I’ve had an affinity for high tea. There’s something special about dressing up to sip from carefully crafted tea cups and nibbling on delectable scones, cakes, and finger sandwiches. In London, it’s a three-course affair and highly unlikely that you spend less than an hour, at least, chatting, sipping and eating.
I dressed the part – when you have the opportunity to dress up, why not! I’m talking big hat, heels and a shimmery suit.
Since the colors were white and purple, I thought I’d create a delightful little surprise by having the outside be white, and making the vanilla-flavored insides purple. The cake was a success! I didn’t realize it was going to be the center of attention.
I admit, I used boxed ingredients – but that’s because I didn’t want to change too many variables.
Purple Almond Rose Cake with Vanilla Frosting
Ingredients
2 packages White Cake Mix 6 Egg Whites 2/3 cup Vegetable Oil 2 ½ cups Water 2x Food coloring: 24 Red+16 Blue 2 teaspoons Almond Extract 2 packages Vanilla FrostingDirections
Mix together cake mix, egg whites, oil and water. Add almond extract, mix well Add food coloring, mix well Pour into 3 eight-inch pans Bake at 350 for 19-23 minutes Allow to cool for 30 minutesFrost with vanilla icing. Then decorate as shown in the following video
There will be extra batter and icing – I used the rest for cupcakes.
