It’s become a tradition around here where every year I bake my own birthday cake. It’s my gift to myself every year that I challenge myself a little bit to come up with a recipe and execute it.
It started with the chocolate peanut butter cake, from there I moved on to fluffernutter cake, sweet & salty cake, and then the Momofuku themes with confetti cake, and last year’s chocolate chip cake. This year I fulfilled my childhood dream with my very own peanut butter and jelly cake. Continue reading
It’s official! Mr. Eats and I have officially survived our first year of marriage and, as far as I can tell, neither of us has murdered the other yet! Go us! In fact, I could even say that I like him more now than ever, but don’t tell him that. I don’t want him to get a big ego. Continue reading
Remember that mochi cake I made last week? Well, the reasons for making it were two-fold. First, I had been eyeballing that recipe ever since I got that book and, second, I’ve been planning to make this grilled pineapple upside down cake concoction for months now, and I required a cake or pound-cake-like substance to do it. Continue reading
When I first saw the recipe for Jeni’s mochi cake in her newest book, Jeni’s Splendid Ice Cream Desserts, I was instantly intrigued. Jeni chose this cake for her ice cream recipes because instead of hardening, the cake stays soft and chewy when frozen. At room temperature, the cake is springy, spongy, and delightfully chewy. Like the Japanese mochi, but in pound cake form. Continue reading