Just writing out the headline to this starts to make me drool a little bit. I feel like every post I write “so this is one of my favorite flavors!”, but honestly… salted caramel? It’s just amazing. Put it into cake form? Even better!
I have to thank the SprinkleBakes website for this – she made a Triple Salted Caramel Cupcake (that, by the way, looks absolutely gorgeous!), and I just converted/adjusted that recipe to make a cake, and oh. my. goodness. It was delicious. I was actually told this was the best cake I’ve made so far. It was gooey and caramely and crumbly and just plain yummy. I would make this again in a heartbeat if I had more people to eat it!
One of my all-time favorite flavors is hazelnut. I love hazelnut cake, I love hazelnut frosting, I love Ferrero Rocher, I love Nutella… the list goes on and on.
When my dad’s birthday came around, I asked what kind of cake he wanted, to which his reply was “a nut cake”. I tried my hardest to get him to be a little more specific, but alas, I was left with “a nut cake” and nothing else. I had seen this recipe for a hazelnut brown butter cake on Smitten Kitchen a while ago, and had been looking for an opportunity to try it out… and since hazelnuts qualify as nuts (I think they’re not one of those seeds-posing-as-nuts), I had my “nut cake”.
Well I just finished my midterm cake for my cake decorating class last night. It was interesting – both myself and one of my classmates had one of our layers collapse in the middle, leaving a huge divot to fill. This, of course, just caused air bubbles galore underneath the fondant no matter what we did – so eventually I just gave up and let it be, because all I was doing was poking holes to pop one air bubble and then finding 10 more. Regardless, my color scheme worked out well, I loved the roses and my butterfly ended up looking very nice!
Here is my first attempt at a square cake – definitely had some issues, mainly because the kitchen was so hot that the buttercream started melting before I could even put the fondant on, which made for a very messy process. I did my best to cover up my mistakes with a thick border, as my corners weren’t looking too hot. I really did like the color scheme, and I loved using the little pink buttons on the border (I used them on all sides).
The last cake is our first cake we made in class, where we were learning about draping. I had fun cutting out all the circles and attaching them, even though the fondant was way too thick (should’ve been around 1/8″ thick) – but even though the drape/flowers don’t really match with the circles, I still like both aspects (just not together!)
Well, it was a long and rainy weekend (any of those near the Chicago area know exactly what I’m talking about). After I had walked to and from the grocery store in the rain and wind, almost losing my footing and my little wheely-cart about three times and turned into a popsicle because of the wind, I decided to hunker down and make it a rose-filled weekend. I worked on gum paste roses for my cake decorating class, and then on decorating my cake of the week with a rose design that I had seen in passing that thought was beautiful.
One of my favorite cakes, oddly enough, is Red Velvet. I think I’m in the minority here, but I just love that it’s not overly sweet, not overly chocolate-y, and of course, I LOVE that it has cream cheese frosting (is there anything better??).
A little late on the holiday, so I’m celebrating Diez de Mayo today 🙂
After searching around, looking for something to spark my “I must make THAT!” reaction, I found my answer on Epicurious in the form of a Chocolate Chipotle Cake with Vanilla Custard Sauce and a Sweet Tomatillo Sauce. Very different, but sounded delicious (and had wonderful reviews).
I think the most complicated part of this recipe was finding the ingredients – seriously. Tomatillos are becoming somewhat more common, so that was easier than I expected – but chipotle peppers? Um… not so much. Continue reading →
This week I decided to finally take on a classic and make a chocolate cake (although since it is FINALLY sunny in Chicago, I was originally leaning more towards something coconut-limey… but soon, soon). Personally, chocolate and hazelnut go together like PB&J for me – the flavor combination is absolutely delicious, and all I can think of is Ferrero Rocher (yum).
I had never made a hazelnut buttercream before, so I wasn’t entirely sure on how this was going to go. I found a basic recipe to get to a hazelnut paste, and then pulled my Italian Buttercream recipe out of my back pocket (from school) and just figured I could combine it all into one frosting. Continue reading →
Even though these aren’t cakes that I’ve baked recently, I thought it would be fun to include them here – these are all the cakes I’ve made in the past couple quarters at school. Strawberry Bavarian Cream Dobos Torte Tiramisu – … Continue reading →