The chocolate of the cake and the white chocolate of the buttercream balance each other out and the smashed peppermints are a sly, deconstructionist wink at Christmas tradition.
Because if you’re going to set cupcakes in an ice cream cone for a little girl’s party, shame on you if you leave them empty.
Sour cream, chocolate, caramel, espresso, salt–it’s everything good in the world in one place. Except maybe for kittens–it does not come with kittens.
Chiffon cake in a lovely spiral around the light, sophisticated blend of whipped cream, espresso, and Kahlua.
Chocolate Cake with Salted Caramel Buttercream, Smashed Heath Bars, and Salted Caramel Sauce.
This adorable cake holds a secret inside–will mama tell daddy to cut into the side with pink filling or the side with blue filling? What will it bee?
A cake for the AnniValentine’s Day celebration of a couple who honeymooned in Paris. Citronage soaked genoise layered with dark chocolate ganache and orange vanilla pastry cream, frosted with lemon zest buttercream that is as soft as love.
Fudgy bittersweet chocolate frosting, chocolate cake crumbs, and finely ground Himalayan pink salt = chocolatey perfection.
Dark, dark chocolate from the cake to the pudding filling to the fudgy frosting earn this cake its name: Blackout cake!
Tender yet firm chiffon, spiraled around and frosted with a blend of whipped cream, espresso, and Kahlua, with a crunchy coffee candy.
Thick blankets of peanut butter frosting between layers of moist chocolate cake.
Pink Rose, Honeycrisp, and Granny Smith Apples in tender cinnamon cake, drizzle of salted caramel on each layer, and browned butter frosting.
Salted caramel blankets the chopped hazelnuts with blanket the milk chocolate caramel ganache with covers the brandy brown sugar soaked chocolate hazelnut cake.
Party anyone? On the left, a chocolate sour cream cake with espresso caramel buttercream and espresso salt. On the right, Jules’ Lemon Cake. lemony white cake soaked in lemon syrup, lemon cream filling, and lemon curd buttercream.
Three moist, lightly chocolatey vermillion layers cool in the afternoon sun.
Simple browned butter frosting is set off by candied almonds.
Tangelo buttercream with fluffy white tangelo zest cake, filled with tangelo-vanilla bean pastry cream. Turbinado sugar glitters and honey gleams golden.
Quintessentially traditional, with a modern twist in a hearty single layer, a petite double layer, and traditionally frosted on the sides as well as layers and top. In any form, a lovely finish to Fall dinner.
Chopped hazelnuts blanket the milk chocolate caramel ganache which blankets the brandy brown sugar soaked chocolate hazelnut cake.
Luscious, simple, classic: tender and moist caramel cake is iced with browned butter frosting, which is nutty, a wee bit salty, and sweet. Candied almonds add festive notes to offset the simple aesthetic of the cake.
Soft, lightly chocolate, deep vermillion layers of red velvet cake draw a stark and lovely contrast with the sweet ivory of rich cream cheese frosting.
Freshly made raspberry filling, with the floral notes of lemon zest, brings brightness and riotous color to the cake.
Candied citrus birds, hearts, and ribbon find home in a sugar nest, resting on a lemon cake.
Swirls and swirls of rich cream cheese frosting on a luscious red velvet cake.
A casual, rustic presentation of the Cinnamon Apple Cake with Salted Caramel and Browned Butter Frosting for a family dinner.
On this gender reveal cake, these busy bees circle a pennant asking a mischevious question: what will it bee?
Like the golden, sparkly sun on a plate! Soft, tender golden layers studded with orange zest and softened with vanilla are filled with orange-vanilla bean pastry cream, the frosted with vanilla-orange zest buttercream. Writing in honey adds shine and golden sweetness while the demerara sugar on the sides and edges add a delightful sweet crunch.
Candied hazelnuts and pink Himalayan salt add notes of grace and whimsy.