Archive for the ‘Cakes and Cupcakes’ Category

Sweet Halloween Recipe Ideas

Tuesday, October 17th, 2017

We’ve rounded up three tasty treats that will be delicious and decorative at your Halloween party this year. Share your spooky, cute and sweet ideas in the comments below!

Black & Orange Whoopie Pies

Bring the colors of All Hallow’s Eve to your dessert table with this recipe, or add food coloring to our whoopie pie recipe.

Marshmallow Ghost Cupcakes

These cute cupcakes are simple to make, and you can even try out our vanilla-almond buttercream frosting on the top!

Peanut Butter Spider Cookies

A twist on the classic peanut butter blossom cookies, this cookie recipe is charming and spooky.

Whoopie Pies by Flickr user JoyPeanut Butter Blossom Cookies

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Vanilla-Almond Buttercream Frosting

Tuesday, October 10th, 2017

Ceramic Measuring Spoons SetButtercream frosting is a staple in any baker’s kitchen, and since we have not written up a recipe for our blog, we’re doing it now. What makes this recipe different from a standard buttercream frosting recipe, is the incorporation of one extra ingredient; so try it out on your next cake or dessert and tell us if you like it!

What You’ll Need:

  • 3 cups confectioners’ sugar
  • 1/3 cup butter, softened
  • 1 ½ teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 1 to 2 tablespoons milk
  1. In a medium bowl, mix confectioners’ sugar and butter with an electric mixer on low speed. Stir in vanilla and almond extracts.
  2. Gradually beat in milk to make frosting smooth and spreadable. If the frosting becomes too thin, beat in a small amount of powdered sugar. If it becomes too thick, beat in more milk, a few drops at a time.
  3. Frost a 13×9-inch cake, fill and frost an 8- or 9-inch two-layer cake, or frost two-dozen cupcakes.

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Simple Sponge Cake Recipe

Tuesday, August 22nd, 2017

Decorated Sponge Cake via flickr user Eloise ElThis airy cake is a classic everywhere. The key is to not over-mix the batter, and to keep the oven closed throughout the baking time. If you would like to make just one whole cake (this recipe makes two 9″ cakes), up the baking time to 30-35 minutes. Enjoy!

What You’ll Need:

  • Parchment paper
  • 6 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder


  1. Preheat oven to 350°F and line two 9″ cake pans with parchment paper.
  2. In a large bowl, or the bowl of an electric stand mixer (fitted with whisk attachment), beat all room temperature eggs for one minute on high speed. After one minute and while still mixing, gradually add the sugar and continue beating for about 8-10 minutes; until mixture is light and fluffy.
  3. Add vanilla extract and mix until combine. In a separate bowl, whisk together the flour and baking powder. Sift into egg mixture a little at a time.
  4. Fold in with a spatula until just incorporated. Scrape the bottom to catch any unmixed flour, and stop folding in when no streaks of flour are visible. Over-mixing will cause the batter to deflate.
  5. Divide batter evenly among the two cake pans. Bake in the preheated oven for about 25 minutes, or until the top is golden brown.
  6. Transfer warm cakes to a wire rack and remove parchment paper, let cool. Sprinkle confectioners’ sugar on top, add a whipped cream filling, decorate with fruit or top as desired.

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