Welcome to my cake page. This is where you’ll find bonus designs and recipes, misadventures in baking stories, and any other types of cakey goodness I can come up with. I’ll update on occasion with new goodies. Enjoy!
Fudgy Chocolate Frosting (The correct recipe. Even the best of us make mistakes, and mine made it to print. You may have noticed this recipe in the book is missing an essential ingredient: chocolate! Try using these amounts instead of those listed in Fun with Frosting.)
Fudgy Chocolate Frosting:
½ cup butter or margarine, melted
½ tsp vanilla extract
⅓ cup cocoa
2-4 Tbsps water
3 cups confectioner’s/powdered/icing sugar
Mix together melted butter, vanilla, cocoa, and water. Stir in sugar.
Strawberry-Rhubarb Filling (Tastes best with vanilla or lemon pound cake)
- 3 cups rhubarb, diced
- 2 Tbsp water
- 1 1/2 cups strawberries, diced
- 1/4 cup sugar
- 1 Tbsp corn starch dissolved in 2 Tbsp water
Simmer the rhubarb and water in a saucepan on medium heat until it starts to break down (about 10-15 minutes). Add strawberries and simmer another 5-10 minutes, until fruit is soft. Add sugar and stir until dissolved. Simmer on low heat another 15 minutes. Dissolve corn starch in water, and stir into sauce. Simmer about another 15 minutes.
(Click on the title to see full instructions)
Misadventures in Baking:
Let’s face it, even the best bakers can sometimes have bad days. Below is basically an out-take reel from FUN WITH FROSTING. Feel free to join the fun on Twitter, by tweeting your own stories using the hashtag #bakingmisadventures.
What happens when you overfill your pans:
I forgot these loaf pans were smaller than my usual ones, and filled them almost to the brim (instead of the recommended 2/3 full). The result? Cake batter overflowed everywhere, onto the pan underneath, the rack, and burned to a charcoal crisp on the oven floor – and (as I didn’t discover until later that night) into the drawer under the oven! (Who knew that was even possible?)
The evenly uneven cake:
I love my silicone pans, but because the bottoms are unstable, I usually sit them on a cookie sheet to bake. Unfortunately, this time both cookie sheets warped in the heat, causing both cakes to come out too uneven to level (I would have lost more than half my cake.) Fortunately, they both warped in a similar way, so once they were stacked together, the cake turned out pretty level – just some layers were bigger on the top, and others on the bottom.
Random Cakey Goodness:
Portrait of the Author as a Young Baker
I still remember that Christmas vividly. I was six, and so excited to get my own apron, oven mitts, and chef’s hat (which I had to wear every time I baked, of course). I think I may have asked for an EasyBake Oven like my cousin had, but man, was it exciting to be told I could use the real oven to bake my goodies! And so began my adventures in baking…
Threadcakes Cake Decorating Competition:
Competing in Chris Cardinal’s Threadcakes competition – where the goal is to reproduce a Threadless T-Shirt Design in cake form – has become the cake decorating highlight of my year. I’ve entered every year since I started decorating (except for 2014 when my concussion made it impossible), and been named a finalist twice, in 2012 and 2015. You can check out my entries here.
Having Fun with Frosting on TV