Soft chocolate muffins, with chocolate chips for extra crunch. If you haven’t got the chance to see how to make parchment paper muffin liners at home, I am also including a short demonstration video on how to make them, no matter the pan size you have at home. I’ve opted to decorate with whipped cream… Read More

I was asked to make a Reese’s cake, but I didn’t have them at my pantry, and got kind of lazy to buy some. I don’t quite understand the hype though… It’s just a simple flavors profile of peanut butter and chocolate, so why not try to recreate it home? This next recipe of a… Read More

No bake cheesecakes are essentially considered mousse cakes, because they are commonly stabilized with gelatin. In this version, I am also adding blueberry puree into the batter, to give it a more interesting flavor, and also add a raw cookie dough as a base. If you’ve ever made raw cookie dough, you probable know that… Read More

One of my most favorite cakes in the world is black forest cake. It sends me back in time, to nostalgic and classic flavors, and to me, it represents everything a “cake” should be, by definition. The combination of chocolate, whipped cream and cherries, makes me want to go back and try to implement it… Read More

What is a Gateau Au Chocolat? As the name implies, it’s a cake made out of chocolate as one of its ingredients. It has a very unique aesthetic of a deflated center that can be filled, commonly with a flavored ganache. The deflating occurs because meringue is being folded into a heavy butter cake batter.… Read More

A festive nerries Victoria cake, with berries insert. After I made it, I felt I should’ve filled it with some additional whipped cream. But that’s not all too bad- I am sharing the recipe with a minor correction to include this option. First published: Last modified: Berries Victoria Cake: Equipment: Recipe: Element Ingredient Amount (g… Read More

Christmas brings with it spicy flavors and aromas that are not very common in non-Christmas baking. The next gingerbread cupcakes recipe is but an example. Please note that you are using sweet molasses, and not blackstrap molasses (a mistake a made as a rookie baker). Blackstrap molasses is a base for barbecue sauce, and trust… Read More

I can totally understand the need for dairy free cakes. It can become a serious issue. However, personally, I am having a lot of trouble with the flat flavor of dairy free desserts. I was asked to prepare a dairy free cake for an event- I gave it a lot of thought and finally developed… Read More

Soft strawberries crumble pound cake. This cake takes me back to simple baking times, where whole fruit pieces were added to cakes. This time I’ve added strawberries, but you can certainly substitute them for any other fruit of your choice. First published: Last modified: Strawberries Crumble Pound Cake Equipment: Angel food cake pan, 18cm (d) x… Read More

IMHO this is one of the best lemon cakes I ever got to make. But I may just as well be biased… The lemon curd lends so much character to this cake, and the meringue works perfectly with anything that has lemon in it. If you are the lemon lover, give this cake a chance.… Read More