This carrot cake is perfectly spiced, moist and unbelievably good! Using candied carrot peels as decoration (optional), cream cheese frosting and sweetened shredded coconut, this cake is simply the best — I make it all the time.Read More
For those of you who have followed my blog for a while, you’ll know I am a tremendous fan of Dorie Greenspan. I’ve considered her a mentor in my own career as a chef and cookbook writer. She is the absolute top of the game and I look forward to every book she puts out with bated breath.Read More
When the Sunday New York Times Magazine opened to Dorie Greenspan’s chocolate cake, I said out loud, “I guess I know what I’m baking next!” To say I am a fan of Dorie’s is such a gross understatement. I am generally not one to worship celebrities, but Dorie is an exception. I have been a fan of hers since she wrote the Baking with Julia book with Julia Child. That book came out around the same time I had gone off to the CIA and it was the first book I baked my way through. Well, I’d gotten pretty far through Lee Bailey’s Country Desserts several years earlier, but with mixed results. Dorie was writing books with other chefs at the time and I came across her again in a lecture hall at the CIA, when Pierre Hermes was there doing a demo from his pastry book, Desserts by Pierre Herme, also written by Dorie. She may not have been in the front of house, to use a restaurant metaphor, but I noticed that she was writing all the books I wanted to read. Later she stepped into the spotlight with her own books and, well, I need not explain what an impact she has had on the baking community ever since.
The article that accompanied her chocolate cake was about baking it for her son’s birthday. My son’s birthday is also in May and we were just about to celebrate it belatedly, so it just felt like a no brainer. You can watch me bake Dorie’s Chocolate Birthday Cake in my Instagram videos and below is the link to the recipe. I added a layer of dulce de leche cream to my cake, since I had some laying about and it seemed a nice pairing with the chocolate cake.Read More
There’s nothing more satisfying than cutting into a rolled cake to reveal the swirl in the middle. It’s just fun. This banana bread roll is filled with a cream cheese frosting and it is delicious. The recipe is from one of my favorite bloggers and cookbook authors, Deb Perelman from the Smitten Kitchen (as if she needs introducing). In her new book Smitten Kitchen Every Day she dusts the top of the cake with confectioners’ sugar and it’s perfectly elegant. I decided to use meringue, because I just did a video series on Instagram about the 3 types of meringues, so I’m a little obsessed with it right now and figured this cake would be super fun topped with a Phyllis Diller-esque hairdo. You can watch me make many of my recipes on Instagram in my stories (they will also live in my “highlights” archive). I’ve been teaching baking and pastry for 20 years (wow, just added that up!) and I love the new challenge of fitting these recipe lessons into 15 second segments. If you haven’t checked them out, I hope you will, I’m having a ball creating them.
Deb was kind enough to allow me to share her Banana Bread Roll recipe with you here. I highly recommend her book for other desserts and her always amazing savory recipes.Read More
This mocha buttercream may be the most delicious buttercream I’ve ever made. I wish I could take all of the credit for it, but it is from Carol Bloom’s The Essential Baker. As many of you know I have been baking through the book for the past month or so. On Memorial Day I went to a party and offered to bring dessert. As you can imagine I rarely go anywhere without bringing desserts and/or bread. It is what I love to do and people rarely complain. I decided to make something chocolaty and my husband begged me to make the carrot cake again.Read More
A friend asked me to create a cake for a 6-year-old with a fondness for tiaras and all things sparkly. As the mother of two boys who were never that into sparkles, I jumped at the chance to play with rolled fondant and make something worthy of a princess party. I knew exactly which recipe would suit the occasion, since I’ve been reading through Abby Dodge’s newest book, the EVERYDAY BAKER. Abby has a gorgeous pink cake with layers of strawberry mascarpone icing and tender white cake, which struck me as a perfect base for a pink fondant crown, but also sophisticated enough for all the adults at the party.
Abby Dodge has been sharing her knowledge of baking for years in her many books, in national magazines and in her Baking Boot Camp Craftsy class. The EVERYDAY BAKER is no ordinary baking book, it is a full education in the art of pastry making. Abby lovingly takes you through the techniques of baking wonderful cookies, cakes, breads, pies, and more. She’ll guide you through with such grace and joy that none of it will seem intimidating for even the novice bakers. She has been an inspiration to me as a baker and cookbook author and I am thrilled that she has joined me in a giveaway of her essential book. Read More