Dairy Free Japanese Cheesecake

This is for all of my fellow lactose intolerant comrades. This is a great alternative to regular cheesecake, it is light and fluffy and nicely coconutty. Please let me know in the comments section if you have any non soy based dairy free cream cheese options. I generally try to avoid it when I can.


14 oz. (400g) non-dairy cream cheese like Tofutti, at room temperature
1/4 cup (50g) sugar
1/4 cup (60g) coconut oil, at room temperature
6 large eggs, divided
7 oz. (200g) coconut milk, at room temperature do not use lite
2 tsp. lemon juice
2/3 cup (80g) all-purpose flour
1/2 cup (100g) sugar
confectioner’s sugar for dusting


  1. Grease a 9 inch (23cm) cake pan (I used a 8in and a 6in cake pan) and line with parchment paper (bottom and sides). The baking parchment should go at least 2 inches (5cm) over the edge of the form, because the cake rises a lot. Start boiling water. Preheat the oven to 325˚F (160°C).
  2. Divide the eggs and place the egg whites in the fridge.
  3. In a large bowl mix the non-dairy cream cheese until lumps are gone
  4. Add the coconut oil and mix until well combined.
  5. And sugar (the 1/4 cup) on medium speed until combined.
  6. Add the egg yolks one at a time.
  7. Add the coconut milk and lemon juice and mix until the batter is smooth.
  8. Sift the flour into the bowl and mix well.
  9. In a second bowl mix the cold egg whites on medium speed until they foam up. Increase the speed and slowly add the sugar (the 1/2 cup). Continue mixing on high speed for about 3-4 minutes until stiff peaks form. You should get a thick and glossy meringue – the volume should have doubled. Fold in about meringue to the non-dairy cream cheese mixture in 3 parts. Transfer to the prepared cake pan or pans 😉 and smooth out the top. Let drop on your counter once or twice to get air bubbles out of the batter.
  10. Place the cake in a larger baking pan and add boiling water to that pan – the water should go up at least half way up the side of the pan. Place in the middle of the oven and bake for 55-65 minutes. Test with a toothpick inserted in the center – if it comes out clean the cake is done. Be careful – do not move the cake too much or it will collapse. Carefully remove from the oven and let cool down completely on a wire rack before removing from the cake plan. When cooled place in the fridge for 2-3 hours. Carefully remove from the pan and dust with confectioner’s sugar before serving – the cake is very delicate, so use a warm knife for cutting slices.
  11. Enjoy this wonderfully delicate and fluffy cheesecake!!!

Bourbon Pecan Banana Bread


1 loaf about 2# 4oz 2x loaf 3x loaf Ingredients
3 6 9 Bananas
1/3 cup 2/3 cup 1 cup Melted Butter
3/4 cup 1 1/2 cup 2 1/4 cup Brown Sugar
1 2 3 Eggs
1t 2t 1T Vanilla
1.5oz 3oz 4.5oz Bourbon
1 1/2 cups 3 cups 4 1/2 cups AP Flour
1/4t 1/2t 3/4t Salt
1t 2t 1T Baking Soda
1t 2t 1T Cinnamon
1/8t 1/4t 1/8t+1/4t Clove
1 cup 2 cups 3 cups Bourbon Candied Pecans, chopped


  1. Butter loaf pans.
  2. Mix first 6 ingredients together.
  3. Whisk dry ingredients together in a large bowl.
  4. Mix wet ingredients into dry ingredients until just combined.
  5. Stir in bourbon candied pecans.
  6. Bake at 350 degrees for 50-60 min or until a tooth pick inserted into the center comes out clean.

Bourbon Candied Pecans

1 cup Pecans

3T Brown Sugar

1 pinch Cinnamon

1 pinch Salt

Heavy Splash Bourbon


  1. Stir all ingredients in a sauce pan over medium heat until sugar recrystallizes. Allow to cool on a parchment lined sheet pan before chopping. Can make ahead and store in an airtight container. But you should make extra, these have a tendency to disappear.



Hey… yeah it’s been a while…

I started this blog as a school project while in culinary school and for a while it was fun; but I eventually grew tired of it and then actually got to the point where quit baking at home. I have been baking 6 days a week professionally for over two years now. I love it, don’t get me wrong, but I get a bit burnt out on all of the sugar (in spite of my raging sweet tooth). For some reason I have had the desire to bake at home lately, I am not sure what has changed, but I am taking advantage while it’s there.

Any hoo, some of the recipes will have pics and some won’t. It mostly depends on whether I remembered to take a picture before I cut into it.  I am the type that can’t wait for pastries to cool before I devour them.

These are all recipes that I love and want to be able to share and have an easy reference anywhere I go. I hope you try and love them as much as I do 🙂

Creme Brulee

Creme brulee is one of the quintessential restaurant desserts. You’ll find it in just about any restaurant you go to, yet it still has a reputation that oozes class. It is silky smooth custard covered in caramelized sugar. You can’t get better than that. Sounds hard to make right?


You couldn’t be further from the truth and it is inexpensive to boot! The sad part is most restaurants’ creme brulee ranges from bad to down right inedible. In all of my years of eating dessert I have yet to taste a lusciously creamy (you can’t forget flavorful) creme brulee with the perfect amount of caramelized sugar on top that creates that wonderful *crack* sound when you take the first spoonful.

Once I found this recipe (which I found in a publication of Cooks magazine) I actually stopped eating creme brulee in restaurants because I was tired of paying so much for a dessert that I could make for pennies on the dollar and I knew would be impeccable. The following recipe is actually less than a dollar per serving, and is quite a show stopper. My parents have told me on numerous occasions that I have “spoiled them” and whenever they brave trying creme brulee at a new restaurant, it never compares.

I mean and who doesn’t like playing with a little fire now and again? It’s honestly my favorite part of making this lovely dessert…well besides eating it of course.


To serve this dessert you will either need a blow torch or to use the broil setting on your oven. I personally don’t trust my oven to do an even job of caramelizing, so I have never tried this method. You can purchase a little torch at most stores that sell kitchen gadgets. However I would recommend purchasing a real blow torch from your local hard ware store. The last time I bought one, the propane canister cost about $5 and the head (the part the flame comes out of) cost around $15, and they last a long time. I have had mine for two years and I use it several times a year and I am maybe a 1/3 of the way the way through the container. Invest in one that self ignites, trust me it will save you time and effort.

Creme Brulee

Creme Brulee

Serves 8-10


4 cups chilled heavy cream.

2/3 cup granulated sugar

pinch salt

1 vanilla bean, halved lengthwise

12 large egg yolks

8-12 tsps cane sugar


  1. Adjust oven rack to lower-middle position and heat oven to 300 degrees.
  2. Combine 2 cups cream, sugar, and salt in a medium saucepan; with paring knife, scrape seeds from vanilla bean into pan, submerge pod in cream, and bring mixture to a boil over medium heat, stirring occasionally to ensure that sugar dissolves. Take pan off heat and let steep 15 minutes to infuse flavors.
  3. Meanwhile, place a kitchen towel in the bottom of a large baking dish or roasting pan and arrange *8-10 4-5 oz ramekins (or shallow fluted dishes) on *towel. Bring a kettle or large saucepan of water to boil over high heat.
  4. After cream has steeped, stir in remaining 2 cups of cream to cool down mixture. Whisk yolks in large bowl until broken up and combined. Whisk about 1 cup cream mixture into yolks until loosened and combined. Add remaining cream and whisk until evenly colored and throughly combined. Strain through a fine mesh strainer into a 2-qt measuring cup, or a pitcher (or clean medium bowl); discard solids in strainer. Pour or ladle mixture into ramekins, dividing it evenly among them.
  5. Carefully place baking dish with ramekins on oven rack; pour boiling water into dish, taking care not to splash water into the ramekins, until water reaches 2/3 the height of ramekins. Bake until centers are just *barely set and are no longer sloshy and a digital instant-read thermometer inserted in the centers registers 170-175 degrees, 30 35 minutes (25-30 minutes for shallow fluted dishes). Begin checking temperatures about 5 minutes before recommended time.
  6. *Transfer ramekins to a wire rack to cool to room temperature, about 2 hrs. Set ramekins on a rimmed baking sheet, cover tightly with plastic wrap, and refrigerate until cold, at least 4 hrs or up to 4 days.
  7. Uncover ramekins; if condensation has formed on the custards, place a paper towel on surface to soak up moisture. Sprinkle each with about 1 tsp *cane sugar; tilt and tap ramekins for even coverage. Ignite torch and caramelize the sugar. I recommend (if you can handle it) holding the ramekin at a 45 degree angle and slowly rotating it in your hand while you are caramelizing the sugar. It will help the sugar melt more evenly. If you are afraid to hold the ramekin while you are caramelizing the sugar you can put it on a lazy susan and slowly turn it. If you are using a real blow torch keep the flame approx 8-10in away from the surface.  This will allow you to evenly caramelize the sugar without getting burnt spots. If you are using a little torch keep the flame approx 1-4in away from the surface. I recommend to serve *immediately. However they may be kept refrigerated for up to 30 minutes uncovered.


Tea infused creme brulee-(you can use any kind of tea you’d like, I prefer chai or green tea)

  • Knot together the strings of 10 tea bags. Follow the recipe above, substituting tea bags for vanilla bean; after steeping, squeeze bags to extract all the liquid. Whisk 1 tsp vanilla extract into yolks in step 4 before adding cream.

Add fresh fruit or a layer of chocolate

  • Follow the recipe above; but before pouring the custard into the ramekins put fresh fruit in the bottom such as raspberries, sliced strawberries, blueberries, or blackberries. Or you could put pieces of chocolate down. I would recommend melting it a bit so they don’t float. Yum!

Tips and Tricks

  1. I say 8-10 because it depends on how full you fill them. I can get 10 portions out of this recipe, however if you are looking for hardier portions just fill 8 ramekins. Try to make the ramekins as level as possible; it will help to prevent spilling and improve the presentation.
  2. I consider it a firm giggle like jello.
  3. I use tongs with rubber bands wrapped around the pinchers.
  4. I think it melts better than beet sugar. I recommend serving immediately because I love eating the two different temperatures. Warm from the caramelizing process and cold from it being recently refrigerated.

The Wedding

 So here it is my first wedding cake!

Sorry this is so so sooooo late! I took a little break from baking, I think I got a little burnt out. But then work got really crazy and the n I really didn’t feel like baking after working 45hr weeks. But I have gotten to do some fun things at work recently so I will post those soon!

Bottom tier:

Vanilla cake with raspberry filling

Middle tier:

chocolate cake with caramel buttercream filling

Top tier:

Red velvet with cream cheese filling

I iced the whole cake in vanilla buttercream.

Over all I am pretty happy with it and it received lots of woo’s and ahhh’s but being the perfectionist that I am there are a lot of things that I would change for the next time I make a cake.

Blackberry Swirl Ice Cream

Last week my friend Krystal mentioned that she was going to make ice cream on her day off. You should check out her blog The Dessert Shop if you have some time. I thought ice cream sounded like a great idea considering it is supposed to get in the hundreds this weekend, Yikes! And it’s a good reason to finally use my The Perfect Scoop cook book by David Lebovitz.

So after flipping through the book and a trip to the farmers market I decided on Blackberry swirl ice cream. I really like this recipe because the blackberries are crushed and rustically swirled into the vanilla ice cream creating a refreshingly bright tasting ice cream. It’s like topping vanilla ice cream with fresh crushed berries.

Blackberry Swirl Ice Cream

Makes about 1 1/2 quarts

Ice Cream

1 cup whole milk

2/3 sugar

pinch of salt

1 1/2 cups heavy cream

5 large egg yolks

1/2 tsp vanilla extract

Blackberry swirl

1 1/2 cups blackberries, fresh or frozen

3 tbsp sugar

1 tbsp *Vodka

1 tsp Lemon juice


  1. To make the ice cream, warm the milk, sugar, and salt in a medium saucepan.
  2. Pour the cream into a large bowl and set a mesh strainer over the top.
  3. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
  4. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Add the vanilla and over and ice bath stir until cool. Chill thoroughly in the refrigerator.
  5. An hour or so before churning the ice cream, make the blackberry swirl by mashing the blackberries together with the sugar, vodka, and lemon juice with a fork (if using frozen blackberries, let them thaw a bit first) until they are juicy but with nice-sized chunks of blackberries remaining. Chill until ready to use.
  6. Freeze the ice cream custard in your ice cream maker according to the manufacturer’s instructions. As you remove it from the machine, layer it in the container with spoonfuls of the chilled blackberry swirl mixture.


Raspberry-Remove the lemon juice from the swirl ingredients.

Tips and Tricks

  1. The vodka is to prevent the swirl from freezing solid. Just like when you put vodka or other hard alcohols in the freezer, adding vodka to the swirl will improve the mouth feel and make it easier to scoop.

Chocolate Cake with Caramel buttercream

I really love the combo of chocolate and caramel, especially these recipes.

I took the cake out of my apartment to take pictures of it and was immediately mobbed by every kid within eyesight. Of course they all begged me for a piece. And I gave in, I mean who can resist a bunch of kids who ❤ cake.

They loved it!!!

I think I made some new friends!

And they have signed me up to make all of their birthday cakes, whether I or their parents want me too. Now whenever I see them they tell me what kind of cake they want for their birthday, and guess what, it’s different every time.

I used Hershey’s chocolate cake recipe but I changed a couple of things: I used buttermilk instead of milk and I used coffee instead of boiling water.

If you are going to use milk instead of buttermilk I would recommend using whole milk not 2%. I like using coffee instead of boiling water because coffee enhances the chocolate flavor of the cake without making it taste like a mocha. It really makes a big difference.

Hershey’s Chocolate Cake recipe

Makes 1 8 in cake


2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup cocoa powder
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup canola oil
2 teaspoons vanilla extract
1 cup hot coffee


  1. Heat oven to 350°F. Grease and flour two 9-inch round cake pans. Set aside.
  2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla; With a mixer, beat on medium speed for about 2 minutes. Carefully, stir in boiling water. The batter will be very thin. Pour batter into prepared cake pans.
  3. Bake for 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

Swiss Caramel Buttercream

Makes enough to frost and decorate 1 8 in cake.
Make the caramel sauce at least 1 hr before adding  the buttercream.


5 large egg whites
pinch salt
1 cup plus 2 tbsp sugar
1 pound (4 sticks) room temp unsalted butter, cut into tbsp
 1/2 tsp vanilla extract
1/2 tsp lemon juice (makes caramel brighter)
1/4 salt
*caramel sauce recipe


  1. Place sugar and egg whites in the heat-proof bowl of an electric mixer. Set bowl over a pan of gently simmering water (water should be able to touch the bottom of the bowl), and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth. (kind of like snot, gross I know but still)
  2. Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.
  3. Add the butter, one piece at a time, and beat until incorporated after each addition. Don’t worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add vanilla, and beat just until combined. Mix in caramel sauce.
  4. Switch to the paddle attachment, and beat on the lowest speed to eliminate any air pockets, about 5 minutes. If using buttercream within several hours, cover bowl with plastic wrap, and set aside at room temperature in a cool environment. Or transfer to an airtight container, and store in the refrigerator, up to 3 days. Before using, bring buttercream to room temperature, and beat on the lowest speed with the paddle attachment until smooth, about 5 minutes.

If you are like me and never remember to set out your buttercream a head of time, you can soften a portion (less than a third) in the microwave and add it back in as you re-whip the buttercream. Re-whip using the whisk attachment not the paddle attachment.

I know there is a lot to this caramel recipe but I tried to make it as idiot proof as possible. In theory anyone should be able to make it and not crystallize or burn it. Oh and keep in mind the temp range I listed is just the level of darkness that I like. Caramel temps range from 320- 350 degrees.

Caramel Sauce

For my caramel buttercream I used 1 1/2 times this recipe. But add as much or as little caramel as you’d like.

You can dbl this recipe


1 cup sugar
1 tablespoon corn syrup (dark or light)
1/4 cup water
1/2 cup heavy cream, heated until warm
2 tablespoons unsalted butter, softened
½ teaspoon fine grain sea salt

*1/8 tsp lemon juice (optional)

*1 tsp vanilla (optional)


  1.  In a *clean heavy saucepan (at least 5 cup capacity), stir together the sugar, syrup, lemon juice, and water until the sugar is completely moistened. It should look like wet sand. If you got any sugar on the sides of the pan while stirring either use your fingers or a very clean pastry brush dipped in hot water to “wash” down the sides. You don’t want any sugar on the sides. Warm your cream and have an oven mitt near by because you wont have time to do it once your caramel gets close to temp/the darkness you like.
  2. At this point you can do one of two things: You can put your candy thermometer into the pot and cook on medium heat, *stirring or swirling the pot occasionally until the sugar dissolves and is completely clear. Or you can put a *lid on your sugar mixture and cook on medium heat until the sugar mixture is dissolved and completely clear. Stir or swirl occasionally. Once clear put in your candy thermometer.
  3. Once sugar mixture is clear, allow it to boil undisturbed until it starts to darken, *swirl the pot every once in a while. The caramel will be done at about 340-342 degrees fahrenheit (I find it easier to watch the caramel temp in celsius; so it should be 172-174 degrees celsius). It may take a while at first but trust me, the last 10 degrees happens fast! Immediately remove it from the heat and slowly and carefully whisk in the warm cream into the caramel. It will bubble up furiously. This is where I use the oven mitt. I have gotten many a steam burn from making caramel.
  4. Lightly whisk the mixture until smooth. If any lumps develop, return the pan to the heat and stir until they dissolve. Stir in the butter, salt and vanilla.
  5. Allow caramel to cool completely before adding to buttercream. It should also be *stirred or emersion blended before adding.

Tips and tricks

  1. When I say clean I mean really clean. You don’t want anything that could come loose and cause crystallization. In fact everything you are putting in the caramel should be very clean. Caramel doesn’t start to darken or turn into caramel until all of the liquid has evaporated out of the sugar mixture. So technically you can make caramel without water, you just have to know what you are doing. Corn syrup is an invert sugar meaning it will resist crystallization. Lemon juice (in small amounts) will also help prevent crystallization.
  2. Too much stirring can sometimes cause crystallization, so I prefer a gentle swirl. If you do stir occasionally keep your spoon in a cup or bowl of hot water so that you don’t introduce crystals. The reason for putting the lid on is because as the sugar mixture warms up, water will condensate on the lid and wash away any potential crystals that form.
  3. Swirl more often than you did before. If you don’t swirl the pot, one spot may get too dark. If one area of the caramel burns then all of it will be burnt. Ie. the darkest spot in your caramel is the color your caramel will end up being.
  4. I have noticed the caramel sauce has a tendency to separate as it cools but once it is re-mixed it wont happen again.

Test run/Setting up a Wedding Cake DIY Wedding Cake part 2

Once you know what flavors of cake, the size, and design they want it is a great idea to do a test run. Test all of your recipes, make sure you are comfortable with them and know how much they yield. The last thing you’d want when making the final cake is to not have enough cake or icing.

6 in-Red velvet w/cream cheese filling

8 in-Chocolate w/caramel buttercream filling

10 in-vanilla w/raspberry jam filling

Covered in vanilla buttercream icing

Right now I am doing all of my test runs. It has been a while since I have iced a whole wedding cake, let alone a square one so I decided to do a test run. I chose not to test the actual cake flavors that I am going to use for the final cake because of the cost, so I chose to use cake mix. This way I would be able to check the over-all stability of the cake and my icing skills. And how long it would take me to ice the cake; which when you are a perfectionist like me, can take a while.

Here is a picture of my test run. This is not what the final cake is going to look like! This is no the correct ribbon and I ended up not buying enough cake mix to make all of the layers tall enough. I also didn’t have the right sized pans, I just cut out the sizes from the pans I had, which meant  a lot of left over pieces.

That is an important decision whether or not you are going to cut out the cake or if you are going to buy cake pans. Are you going to use those cake pans again or are you ok wasting that much cake.

How to Set up a Wedding Cake

      1. Bake all of your cake layers, make all of your fillings, and make the icing. If you are cutting out your layers have your stencils ready (preferably out of cardboard). As well as other tools you will need such as: ruler, piping bag (ziplock bag ok too), round tip, metal spatula, bench scraper, 8 skewers or straws, and a serrated knife.
      2. Cut out the cake layers (if you are using pans, skip this step)
      3. Cut each cake layer in half horizontally and put the first layer on a cardboard square (or what ever size and shape of cake you are making, as they should be the same size). I recommend starting with the largest (bottom) layer.
      4. Fill a piping bag fitted with a round tip with the buttercream you are icing the cake with. And pipe a “dam” of buttercream around the edge of the first layer. It really only needs to be between a 1/4 in and 1/2 in wide and it is ok if it goes over the edge of the cake.
      5. Fill the “dam” with the cake filling. The filling should not be too thick, approx. 1/8 in thick. If the filling is too thick, the cake might slide around.
      6. Cover with the next layer of cake 
      7. Repeat steps 4-6 until you have reached the correct height. I each of my cake layers will be 4 in tall. As you can see in the picture this layer is not 4 in tall. If you are making a standard wedding cake it is very important that your cake layers are all the same height, so check.
      8.  If you are doing a cake where the layers are not supposed to be all the same height, then it doesn’t matter.
      9. Crumb coat the cake. This means to completely coat the cake in a thin layer of icing. This step will seal the cake and prevent crumbs from getting in your final layer of icing: do this using your metal spatula, as shown in the picture below. Coat the top of the cake as well.
      10. Refrigerate each layer before starting on the next. Buttercream hardens in the refrigerator so this will make your final icing easier. Complete steps 3-9 until all of your cake layers are done.
      11. Use your metal spatula, cover the cake in icing. The final layer should be about 1/4 in thick. But as long as the final product is consistent and no cake shows through, it doesn’t really matter.
      12. Use the bench scraper to smooth out the icing. Start just before one of the corners holding the bench scraper parallel to the cake, with a fluid motion pull the bench scraper towards you. Slightly cutting into the buttercream, just enough to make the buttercream even and smooth.
      13. Check to see if the side of the cake and the board form a 90 degree angle.
      14. If there are any gaps in the side, then fill in the pocket or hole with more buttercream and repeat this step. If you are having issues getting the buttercream completely smooth, try dipping the edge of the bench scraper in hot water before pulling the bench scraper towards you. The heat will slightly melt and smooth out the buttercream.
      15. Repeat this step for all 4 sides. If you notice that your corners are not nice and square/sharp, put on a little more icing and go over the corner as the pictures show below.

        Add more icing on to the corner before trying to fix it

        Take the edge of the of either your bench scraper or your metal spatula and scrape off the excess towards you

        Do the same on the other side of the corner


      16. Smooth out the top of the cake layer. Using the edge of your metal spatula start at one of the corners and lightly cut into the icing and push away from you, repeat all along the edge of the cake.
      17. Repeat steps 10-14 for each layer of cake. If you have to drive the cake any where. Stop here. Once at the location continue to the next step.
      18. Use 2 metal spatulas and slide them under the bottom layer of the cake carefully pick up the cake and place it on the cake stand.
      19. Cut 4 skewers or straws (non-bendy end) to the same height as the cake layer and stick them into the top of the cake, as evenly as possible. They should be level with the icing, not stick above. These skewers increase the cakes stability as more cake layers are added. Think of it as the bones of a building.
      20. Pick up the next cake and place on top the corners should line up. The cake that I am doing is going to be off set, so the corners don’t need to line up.
      21. Again cut the skewers and stick them in the cake.
      22. Pick up the next cake and place on top.
      23. Edit and fix any spots that may have gotten hurt in the moving process.
      24. Put the ribbon around the base of each layer. I cut my ribbon as I went. But it may help to have it precut, just make sure that there is a few inches extra. Just in case you miss calculate.

        Always start the ribbon on the “back” of the cake


      25. If you are putting flowers or a topper on you can do that now. Voila, you are done!

        Final shot of the test cake with ribbon and flowers

Take a break, you deserve it. 🙂

Come back next week for the recipe for the middle layer. Chocolate cake with caramel buttercream, so tasty!

DIY Wedding Cake part 1

I am super excited to announce that a friend of my family asked me to do their wedding cake. I was very touched that they thought of me, and I am very excited to make my first wedding cake from scratch. I have done bits and pieces of wedding cakes in the past, but this will my first from start to finish.

So I figured I would walk you guys through my process. The things I am thinking about, the issues I have, and the things I am thinking about. And for those of you who don’t want to make your own wedding cake, it will be good for you to know what actually goes into making a cake.

Step 1 Basic Information

  • Talk with the bride and get a feel for the theme or the ideas they have for the wedding – This is important so that you can get a feel for what they are looking for/expecting. Because they are probably not going to want a modern cake if they plan to have a country style or an out door wedding.
  • How many guests they are expecting – This will help figure out how large of a cake to make, such as how many tiers
  • When the date is-This is important for design and color ideas. Also because fondant tends to sag if left out in warm weather. So it isn’t a great option for out door receptions.
  • Where it is-It is important to know how far the cake is going to have to travel, is it 20 minutes away? 40? Even more? This will also help you figure out how you plan to transport it, whether in your car completed but layers separated and you will put it together at the site, or if it can be stacked and transported. Or if you are lucky and it being held in your back yard, you could make it there.
  • Other good questions to ask-What time is the ceremony starting? What time is the reception starting/what time do they want you to be there? And of course contact information

Step 2 Cake details

Some of this aren’t necessary, but are good things to think about, if the bride isn’t sure what she wants.

  • Cake flavors/fillings-It is of course a good idea to give them samples to try but this is a little harder if you aren’t in a bakery. Also ask if they have a preference which flavor is each layer.
  • Icing/Fondant-Do they want a simple buttercream, meringue buttercream, or fondant? I do not recommend icing in cream cheese. It is hard to get sharp edges and it droops when it gets soft. Offering a cream cheese filling is a great compromise, especially if they want red velvet.
  • Do they have pictures for inspiration?-Pictures are a great help, but don’t forget to think about what level your abilities are at? Don’t go promising gum paste flowers if you can’t deliver. It is their wedding day, i.e. one of the most important days of her life.
  • Cake shape-Do they want a square cake, round, heart shaped. Etc Do they want it centered, centered toward the back, so that one corner or one side is lined up or off set?
  • Colors-Do they want to incorporate their wedding colors, or something different.
  • Fresh Flowers-Yes or no. If yes, where do they want them, are they going to provide them or are you. What kind? etc…
  • Topper- Yes or no, how big is it?
  • How do they want the cake displayed?-on a cake stand, on a platform? This of course depends on what size of cake they are getting

What my Bride/Groom wants

Basic info

  • Feeling/theme-back yard ceremony/reception
  • Number of guests-Approx 50-60
  • Date of wedding-August
  • Location-My parents house-approx 40 min away
I was going to take the day off of work. To prep but apparently it is a popular weekend for weddings because we are over booked at work which means I will be a busy lady. So that will create an interesting challenge.
  • Cake flavors– Red velvet with cream cheese filling, and vanilla with raspberry filling
  • Icing-Vanilla swiss meringue buttercream
  • Size-8 in, 6 in, and 4 in cake tiers. Each tier will be 4 in tall
  • Shape-Square, off set
  • Design-Simple: white icing, with black ribbon around the base, and hot pink fresh flowers.
  • Colors-Black, white, and hot pink
  • Topper-No
  • Display-Undecided

One last tidbit of information. When actually buying a wedding cake, plan ahead. Cakes are generally requested to be paid in full at least 2 months before the wedding.  Making an appointment and reserving your wedding date is especially important for a summer wedding or holidays, because it is wedding season and dates fill up fast. You could find your dream cake shop or decorator but they could be booked for the date of your wedding.

Of course things are a little different if you are making your own cake, or if a friend is making it for you. But still be courteous and plan ahead.

Gooseberry Pie

I was planning on making concord grape pie, but while I was at the farmers market I found out that they aren’t in season. Silly me for thinking that just because the grapes at the grocery store are perfect, that concord grapes would be in season. But thankfully while I was perusing the stalls I found gooseberries. To be honest, I had never had a gooseberry but I figured I might as well try them. They are light green veiny balls of deliciousness. Similar in texture to a grape, but tart like rhubarb but without the astringency. Gooseberries are very good on their own, better frozen, and marvelous in a pie.

I discovered that while they start out green that they turn more red as they age, as well as get a little mushy in texture; similar to a mushy apple. So be sure to use them fresh. But if they do start to turn on you, freeze them and eat them as a snack on a hot summer day. They are a great refreshing treat, just like frozen grapes.

Ok, so back to the pie.

This pie is awesome! I made a small pie/tart for the 4th of July celebration my family was having and it was a hit! Just about no one had ever had a gooseberry before but everyone who tried a bite loved it. I am definitely adding this recipe to my signature recipe list. I love that it is tart but not overwhelming and sweet with just a hint of warmth from the cinnamon. I also added half of a vanilla bean to the sugar mixture. But I included that in the instructions.

This recipe makes a 9in pie but this is a picture of a 6in pie/tart that I made for the 4th.

Gooseberry Pie

makes 1 9in pie


2 pie crusts

1/4 cup rice cereal

3/4 cup sugar, plus additional for sprinkling

2 tbsp all-purpose flour

1 tbsp cornstarch

pinch of salt

2 cups gooseberries, fresh, frozen or canned (feel like you can add more than that)

1 tbsp cold unsalted butter

* 1/2 vanilla bean scrapped (optional)

1 egg beaten with 1 tbsp milk (for egg wash) *you don’t really even need the milk*


  1. Preheat oven to 425 degrees.
  2. Line a 9 in pie pan with 1 rolled out pie crust, then *sprinkle the cereal in the crust in an even layer.
  3. Put the sugar, flour, cornstarch, salt, cinnamon, and vanilla bean seeds (optional) in a bowl and stir to combine. Drain the berries if using canned, then *stir the berries into the sugar. Spread the filling evenly in the crust, then scatter the butter over the top.
  4. Brush the rim of the crust with the egg wash, cover with the second rolled out crust, seal, and flute or crimp the edges.
  5. Brush with egg wash and cut a few *steam vents
  6. Sprinkle with sugar. I used vanilla sugar, but sanding sugar, or lemon sugar would also be great options.
  7. Bake 15 minutes then lower the oven temp to 350 degrees and bake for another 30 minutes until golden brown. Cool on a wire rack for 1 to 2 hrs before slicing. Serve at room temperature.

Tips and tricks

1. Have you ever noticed that when you cut a slice out of a fruit pie, fruit juice tends to pool and make the crust soggy? Adding a thin layer (about a 1/4 cup) of crisp rice cereal, or dried cake crumbles, or even dry cookie crumbles will soak up some or all of those juices. You can either add crisp rice cereal which wont affect the flavor or add something that will enhance it. Such as adding gingersnap cookie crumbles to a pumpkin pie.

2. The sugar mixture wont stick to fresh berries unless they have been washed recently.

3. It is best to brush the top of a pie with egg wash first and then cut steam vents. If you cut steam vents first then the vents are likely to be sealed up by the egg wash and then you get a sliver of egg in your pie.

4. It is always a good idea when baking a fruit pie to put a baking sheet under or on the rack below the pie, you never know when it is going to bubble over.