Vanilla mini cupcakes with a vanilla pastry cream filling and chocolate ganache topping! These cupcakes are an easy two-bite treat perfect for a spiteful school night or any other occasion. Don’t worry, unlike the recipe from an underfunded high school culinary department you will find no instant pudding, box cake, or cool whip here!
Angel food cake is unarguably delicious, but a bit of a devil to make. Yes, it only needs 7 ingredients and has less than 10 steps, but each is very important. Angel food cake relies on whipped egg whites alone to rise, and they are picky about conditions. See the lengthy intro for details about that, or scroll down for the review of how it all turned out! Recipe from Sally’s Baking Addiction linked in the intro.
This fruit crisp is vegan, gluten-free, and super simple to make! Prep takes about 30 minutes, and the baking only 30 more. You can make this with pretty much any fruit, or normal/butter flour if that’s what you prefer.
My most successful baking project yet! It turned out pretty, 100% upright and stable (despite the 4 layers), and super delicious. This one definitely earned the 5-star review.
Uploaded from my original blog (a short-lived Google Blogger disaster) is this fun project! These marzipan pumpkins were super cute on my Spiced Pumpkin Layer Cake, and pretty easy to make. The video is not the most high quality, but hopefully gives a good idea of how I made these.
This is another post from my original blog. A delicious fall cake with just enough pumpkin spice flavor and a lighter cream cheese frosting, this is a less adventurous but quite tasty baking project. The marzipan pumpkins make it a very fun cake to serve. It was overall pretty easy to make, and you could skip the pudding layer if you like– it didn’t add much.