As the home to over 200 cupcake recipes, Cupcake Project has become an encyclopedia of what the cupcake can become. Stef’s cupcakes range from basic and brilliant (like the Ultimate Vanilla Cupcake) to downright bizarre (Cupcakewurst).
Cupcake Project features more than just cupcakes. You’ll find cupcakes, of course, but also other desserts treats and savory dishes, ingredient and..
Bunnies have never been a major problem in our garden. It’s the darn squirrels. Last fall, they went to town on the apples from our apple tree. We only had three apples, otherwise I might have been OK with sharing.
Starting to see the bunnies is always a sign around here that spring is underway. And, this Easter bunny butt cake by Cake Wars star Liz Kraatz totally makes me smile.
Springtime around here means that our chickens have finally started laying eggs again. (Did you know that unless you put a light in their coop to simulate the sun, chickens don’t produce eggs in the winter?) It also means bright springtime baking flavors! My fresh ricotta cupcakes filled with lemon curd perfectly fit the bill. They taste like sunshine!
Remember when I made my mirror glaze cake last month and I called it a high-risk recipe – one where so many things could go wrong? I went on to say that, “It might not be the dessert you choose to make when your mother-in-law is coming over for dinner for the first time.” Well, as fancy as my lemon Gorgonzola wreath looks, this is an extremely low-risk recipe. It is fast and easy to make and, when is bread and cheese ever not a crowd-pleaser?!
I’m not a tidy person. I have no idea what is at the bottom of the pile on my desk. Is it a receipt for something I bought three years ago? Could be. My natural inclination is to make mounds of things and only excavate if absolutely needed.
Virginie Wiggins is back to share her pomegranate tartlets recipe. Not only did she write this post and let me try her delicious tartlets, but she let Myles play at her house with her boys while Jonathan took photos of the tartlets. She’s the best! I hope you love her tartlets as much as I do.
I am a bit of a health freak. And, here I am posting on Cupcake Project, baking blog, epicurean heaven. I don’t think the two are incompatible. To me, chocolate = magnesium. Custard = proteins. Fruit tarts = vitamin C. Yes, eating dessert can make you healthier!
Pavlova may seem like a fancy dessert, but as Niche Food Group pastry chef Sarah Osborn showed me, it is incredibly simple.
I reached out to Sarah to share one of her best Valentine’s Day dessert suggestions that people could easily make at home. When she suggested a pavlova, I got really excited. I had never made one and I wanted to learn her secrets.
When I used to think of bonbons, I imagined someone lounging around, leading a life of leisure with a French poodle, a glass of wine, and chocolate. I would have been hard-pressed to tell you exactly what a bonbon was and I certainly couldn’t have told you how bonbons were made or that it was possible to make them at home!
I spend far more time than the average human being looking at desserts on Instagram. Last year, I started to see mirror glaze cakes popping up all over the place. The glaze is poured over the cake and dries super fast into a shiny surface so mirror-like that you could use it instead of your cell phone camera to check for gunk in your teeth.
Here’s an example of one of the many mirror glaze cakes that I’ve shared on Instagram. This one is from @ksenia.penkina.
I baked this vanilla and strawberry mousse layer cake with my friend, Julia, because we wanted to use it as a canvas for a mirror glaze (more on that in my next post). What I found was that the cake looked beautiful even without the glaze, the fresh strawberry smell was intoxicating, and the taste was heavenly. This is a cake that can be finished with a mirror glaze, but certainly doesn’t demand one.
As with any layer cake, this vanilla and strawberry mousse layer cake requires more work than a basic dump cake, but unlike most layer cakes, this one is assembled upside down inside a cake pan so you don’t need to worry about the cake being crooked or lopsided. And, because the layers are all covered on the outside by the mousse, you can relax a little bit about getting them completely even.