Rainbows mean happiness in my book. They are pretty, represent the sun coming out, and can even have emotional meanings (look up rainbow babies if interested, but I will note that this was not my motivation, in case you were curious). Mostly, I am just excited to see them because they are beautiful and exciting. You never know when the next one will happen.
So, I feel it is appropriate to share this cake today on a week when I have happy news to share (on Thursday). We are just finishing a Maryland trip where we had plans to see lots of family, friends, the ocean (the Fudgelet’s first visit to see it and my uncle), crabs, hot weather (we don’t get much of that here), and the like. I am writing this in advance but know I will feel both happy to be returning home and a bit sad to be leaving everyone behind for a long time. We’re hoping to have some visitors this fall/winter with plans already in the works.
Posted in Cakes, Desserts, Fudgelet
- Tagged america's test kitchen, celebration, celebration cake, chocolate frosting, cook's illustrated, fluffy yellow cake, food processor, fudgelet, fudging ahead, fudgingahead, rainbow, rainbow cake
As mentioned in the first part of my “Battle of the Cakes”, the cake today had a super easy frosting. Easy to make, and easy to use. The taste is a bit sweet and light compared to other chocolate frostings I have had. The cake is almost spongey, so that is good or bad, depending on what type of cake you like. The frosting does pair well with the cake because you don’t want a heavy frosting for it. The technique for making the cake layers was also different compared to what I’ve done for other cakes, so go check it out below! In the meantime, you can look at the fun I had frosting it…
Posted in Cakes, Desserts, Pastries/Baked Goods, Quick
- Tagged battle of the cakes, buttermilk cake, chocolate cloud frosting, chocolate frosting, food processor, fudging ahead, fudgingahead, part 2, part two, sprinkles, Sweetapolita, vanilla cake
My dad is apparently a big fan of scones. I started making scones about 4-5 years ago, and I have made many iterations since, mostly for him to try. Not all of them have appeared on the blog, but today’s recipe needed to be seen. I liked it so much, I made it again within a week. And then I made it with a different mix-in that I will share on Wednesday. Part of the reason I like it so much is that it is easy. The food processor takes care of the bits of butter (and you really taste the bits in the final product) and a small bit of mixing takes care of the rest. I made these with the disc method, but the recipe on Wednesday will show what they look like if you just scoop out portions. Both were successful, but the scooping was a bit easier. So, feel free to take the easier way out, especially if you make these in the morning and are a bit sleepy still.
This recipe is a bit healthy (I used half and half instead of cream, and cut back on the butter). You won’t realize it and will enjoy them just the same. If you’re curious, I used dried cranberries from Trader Joe’s and they were really tasty in this. Not tart at all, if you’re worried about that.