I've mentioned before that I'm a little obsessed with passion fruit. The flavor, the concept-even the name. When I hear "passion fruit" in my head, it's invariably being said by someone with a sultry accent, all slow esses and coy head tilts and eyebrow wiggles.
This week I'm hoping to finally finish up my book manuscript. It's been almost a year and 75 pounds of sugar, but I think I'm finally there. It has taken longer than expected, but I've never wanted anything to be so perfect. In truth, I don't think it could ever be perfect enough.
This coming Sunday is Father's Day, to which I say, psssh. In my house we're celebrating Father's Week. If you're not familiar with this made-up custom, Father's Week is a magical week when Jason gets a new gift every single day leading up to Father's Day.
Okay. Calling thiscake is a bit of a misnomer. Yes, it's cake-shaped with stacked layers made for slicing and it's even frosted, but there's nary a crumb to speak of. It's 100% mousse, in cherry chip and pistachio flavors, surrounded by vanilla whipped cream - my take on spumoni.
I have two sweet things for you today! The first is this thoroughly sprinkled strawberry cake. You probably know by now that my heart beats for confetti cakes, and if you're not convinced, I urge you to look here, here, here and here. This strawberry version may be my favorite yet!
Three is magic number. Yes it is. It's a magic number. -Schoolhouse Rock What a great three years it's been! This past year has been so full of amazing opportunities and milestones, it's really made me step back and evaluate things - both with this blog and in my personal life.
This was my first time making Battenburg cake, and it certainly will not be my last. I'm smitten! I love the bright almond flavor the cake imparts, and I can't help but smile at the colorful two-by-two checked pattern. Traditionally the cuboid cakes are pink and yellow, but I've always thought pink and green conveyed the feeling of spring more perfectly.
Spring has given us many brisk mornings. I've been waking up chilled despite the heavy comforter on the bed and two warm little dogs under each arm. It's made me relish that first cup of steaming hot coffee, and it's changed my mood from bright and citrusy to cozy and cinnamon-spiced.
I am a lover of all things pink coconut, (remember this?) and spring is the time when it shows up in my baking the most. I blame the darling buds of May. Around here cherry trees are raining their pink petals down like snow. It's a magical sight, but the event is too short lived.
I'm having a raspberry moment. A little over a week ago I posted the most chocolaty-raspberried cake, ever. We ate every last smidgen, but that still didn't cure my craving. I decided to make a second and completely different kind ofraspberry cake. These fluffy yellow cake layers are marbled with rose water batter.