Eat Beautifully.
This Blackberry layer cake with vanilla bean mascarpone is wrapped in black currant buttercream, a blackberry drizzle, topped with fresh autumn fruits. Each year as we get deeper into autumn, I start craving something really dramatic. That something really dramatic always translates into Cake, for some reason. This year is inspired by the dark, Rich…
This Caramel Apple Upside Down Cake features a buttery vanilla cake topped with overlapping slices of caramelized apple. It’s perfect served slightly warm with whipped cream(or vanilla ice cream!) and a bit of reserved caramel sauce. The combination of apples with caramel is just so very autumn and I especially love it in cake form,…
A simple blend of shortening, oil, and flour, this homemade baker’s coating is my go-to for preparing baking pans. Brush a thin, even layer over the inside of your pan to help cakes and other baked goods release cleanly, without greasing and flouring separately. I’ve been using this homemade non-stick coating for as long as…
This Browned Butter Madeline & Peach Mousse Trifle features Browned butter madeleines layered with peach mousse, vanilla Chantilly cream, fresh peaches, and raspberries. I wouldn’t say I’m overly fond of a trifle. Perhaps it’s a texture thing. Too much smoosh. I need contrast! And let’s be honest, that’s all life is made of anyway, so…
This Raspberry Almond Ricotta Cake features tender almond ricotta cake layered with a bright raspberry filling, topped with fresh raspberries, and finished with light, airy Chantilly cream. This is one of those late summer cakes that will go down in history as a favorite, for me. There’s something about the combination of raspberry and almond…