Chocolate Raspberry mud Cake – a rich, fudgy chocolate cake layered with delicious fresh raspberry buttercream, topped with Swiss meringue buttercream, chocolate curls, and fresh red raspberries.
For Christmas every year growing up, I would always get a chocolate orange from Santa in my stocking. Did you ever get those? You know the kind where you can crack it open and get nice slices of chocolate oranges? They are so good and one of my favorite parts of Christmas. I just love the combination of orange and chocolate! I decided to try and make a cake with this delicious flavor combination! It turned into an entremet with delicate chocolate mousse, chocolate Italian sponge cake, and orange jelly filling. I brought this cake to Christmas Eve dinner at my Aunt Teresa’s house! Merry Christmas! Continue reading
Merry Christmas! I am really, really happy these days!! I made this cake just for fun, just because I am happy. This is actually not a cake, but an entremet, made with mostly mousse. My son says it looks like a plastic Frisbee This is good though because I was going for the plastic shiny look! It is also very Christmassy with the red and white mirror glaze, kinda looks like a candy cane. The flavors are cranberry vanilla and that can also be Christmassy. Continue reading
This cake I made for my sister Emily’s Baby Shower. She is having her third girl, and wanted a chocolate with chocolate and chocolate cake! I made her an extra special chocolate cake with chocolate ganache filling, chocolate cheesecake filling, covered in chocolate ganache, topped with chocolate ganache swirls, and covered with chocolate square pieces! Continue reading
I made this cake for my good friend Lynn’s Birthday! This cake was inspired by these cupcakes, and I just had to try to make it in cake form! This little cake is a 6 inch mud chocolate cake with raspberry cheesecake filling, raspberry cheesecake filling, and a dark chocolate glaze on top.
I love to bake and am often asked to brink desserts to family and friends functions. I was asked to brink cupcakes for my friends birthday and I wanted to somehow make them extra special. I decided to try these dark chocolate cupcakes filled with Bavarian cream, and also raspberry filling. I couldn’t decide which filling would be best so I tried out both on my family. I will let you know which one was the winner! I frosted these cupcakes with Raspberry Swiss Meringue buttercream, a chocolate glaze, and a fresh raspberry garnish. Continue reading
I made this sprinkle smash cake for my niece Matilda Wild who is turning one today! Sprinkle cakes are so pretty and festive! I will share some methods with you on how to make a sprinkle cake the easy and non messy way! Continue reading
I made this little whale smash cake for my nephew Gabriel (I call him Gabey) who turned 1 years old! The inside is chocolate, and the outside whale is made with blue buttercream, and fondant pieces for the whale face. I have to say, Gabey really loved this cake and dug right in face first! By the end, the cake was destroyed and he seemed very pleased!
Chocolate and salted caramel go great together in this delicious three layer cake. This cake was made just for my salted caramel loving sister Wendy for her birthday. It is a dark chocolate mud cake with caramel cheesecake filling, frosted with a salted caramel Swiss meringue buttercream, topped with a thick homemade salted caramel sauce, and garnished with bits of caramel candies. Continue reading
I am a Cub Scouts leader, and tonight is our Space Derby! I was in charge of refreshments, so I came up with these Galaxy cookies. I think they go along great with the space theme of the night! They are easy and really fun to make! The glaze only takes two ingredients, a definite plus! Continue reading
This delicious mud pie is a new and improved recipe based on my Kona Pie recipe HERE. I used a different ice cream called Mocha almond fudge. I also covered the pie in fudge instead of covered with whipped cream. I put a swirl of whipped cream on each piece instead. The result is a chocolatey mocha yumminess! Continue reading
This cake is a four layer 5 inch cake with marbled Halloween colors inside of neon orange, purple, and green! The cake is filled with neon green whipped cream and covered in a neon green white chocolate ganache. It is decorated with black ganache dripping down the top, along with creepy strawberry monsters with black chocolate and fondant teeth, and black gum paste tentacles! Everything on this cake is yummy and edible! Continue reading
Now this strawberry cake is great. But the frosting, well that is another story entirely. In fact, it really deserves its own post! It is one of the best frostings I have ever had! It has pieces of fresh strawberries and the flavor is smooth, creamy, and not as sweet as regular American buttercream. It is a little bit harder to make, but worth it! Continue reading
This Chocolate Dobash cake was a request from my Hawaiian husband for his birthday. A Dobash cake is a popular cake in Hawaii. It is a genoise cake (a sponge like cake) and a pudding like chocolate filling and frosting. You can see other Hawaiian cakes here, here, and here. The best part of this cake is the pudding like filling! Continue reading
I based this cake on a strawberry cake from Milk bar. Instead of using lemon, I used passion fruit. I love how it is a naked cake and you can see all the delicious layers! The passion fruit and strawberry go together perfectly. Passion fruit by itself is kind of tangy, but with the liquid cheesecake and vanilla cake, it all comes together deliciously! I made this cake for my Aunt Teresa’s Birthday! Continue reading
This cake has layers of raspberry mousse with fresh rasberries inside, decadent chocolate mouse, and covered with chocolate mirror glaze. The thing I like best about this cake is the cool donut shape of the cake. I got this effect using a donut shaped silicon mold!
An entremets is in modern French cuisine a small dish served between courses or simply a dessert. Originally it was an elaborate form of entertainment dish common among the nobility and upper middle class in Europe during the later part of the Middle Ages and the early modern period. An entremet marked the end of a serving of courses and could be anything from a simple frumenty (a type of wheat porridge) that was brightly colored and flavored with exotic and expensive spices to elaborate models of castles complete with wine fountains, musicians, and food modeled into allegorical scenes.
For modern pastry chefs, an entremet is a multi-layered mousse-based cake with various complementary flavors and varying textural contrasts. Continue reading