Happy Valentine’s Day! Still hoping to make something for your valentine? What’s better to make than a homemade, delicious cheesecake topped with red strawberry sauce. It’s got the classic red color in there and it’s gourmet and very romantic. Or you can make it for one and still have a lovely Valentine’s Day.
Man oh man guys, this cake. I saw it on Pinterest and flagged it in my “recipes to make” folder, and then went back and forth to myself. My family members probably won’t eat it, it’ll be a lot of work, I’m not sure if my idea of using cookies will even work. But then I made it, and it turned out pretty darn awesome. Here’s what this cake is in a nutshell: fudgy chocolate cake with rich chocolate buttercream frosting, then decorated with snowmen made from pecan snowball cookies and dusted with powdered sugar. Bam.
How was your Thanksgiving? Was it just splendid? Mine was. There were pigs in a blanket, lots of turkey and gravy, and yummy apple pie homemade by me and my cousin. It was great. Plus, I got a whole 9 days off from school, which was dreamy. I love school and I love my friends at school, but it’s also nice to be home and see family and not do work for a little while.
I made this cake for my dad’s birthday, but a little early since I’m already at school on his birthday. My dad loves chocolate and he loves cherries. It’s practically a tradition now for me to get him Queen Anne’s (chocolate-covered cherries) for Christmas every year. So, this cake was a no-brainer. It’s made of three chocolate cake layers brushed with cherry syrup, then filled with whipped cream and cherries, then frosted with whipped cream on top and around all the sides, and finally decorated with semisweet chocolate curls.
Father’s Day was recently, and once I realized it was so soon, the first thought that came to my mind is, what should I make for my dad. So, I was frank with him and asked him.
“Do you want me to make you anything special for this Sunday?”
Yesterday was my birthday! What did I do for my birthday, you might ask? Made myself a cake, of course. Some people think that’s weird or lame, to make myself my own birthday cake, but I think it’s freaking awesome no matter what people tell me. Plus, I love making my own birthday cake because I can make it as crazy and epic as I want to and no one can tell me it’s over the top because it’s to satisfy me, not them. So what cake did I make? A crazy and over-the-top cake.
The title of this post is “easy chocolate cake with chocolate ganache.” I know, you can all read, but what I really am trying to emphasize is the easy aspect of this recipe. When I say easy, I mean a chocolate cake baked in a 9×9-inch pan (no layering) and chocolate ganache that uses two simple ingredients and just a microwave. That is about as easy as cake gets, fellas.
Spring Break at last. I just got back from a lovely week spent in Florida with my family visiting my grandparents. It was warm, it was sunny, and it was marvelous. Now I’m back in the cold northeast and they’re even calling for snow on the first day of spring, what a drag! Even though the weather isn’t as nice, it’s nice to be back in the comfort of my own home with my own room. Plus, I get to use the kitchen again, which means lots and lots of baking!
Everyone knows chocolate and yellow cake very well, or even if you don’t think you do I can almost guarantee you’ve had plenty. But this is the lesser known version of yellow cake, white cake. It’s the same as yellow cake but instead of using egg yolks, you use all egg whites. Compared to yellow cake it is lighter in color and tends to have a finer crumb, which I particularly like.
I’ve made carrot cake once before, but I made it as a one-layer 9×13″ cake, so this time I’ve made it as a layer cake. It was for my mom’s birthday. She doesn’t have much of a sweet tooth, but I refused to not make a cake for her birthday, so I kind of compromised.
This carrot cake is sooo good. It is incredibly moist, but not too moist so that it’s like pudding. It has just the right amount of carrots and pecans to add a nice texture to each bite. I also put a variety of spices in it because I think carrot cake should have many spices, kind of like gingerbread.