GANACHE COVERED CHOCOLATE MALT CAKE
WITH LAYERS OF FUDGE + SALTED CARAMEL FROSTING + PEANUT BUTTER CREAM CHEESE FROSTING
(plus caramel kettle corn, malted milk balls, crushed peanuts, ritz crackers, potato chips)
If this cake doesn’t scream sugar rush, I don’t know what does.
My brother just got his braces off so what better way to celebrate than with a cake chock full of all the treats he couldn’t enjoy for the past year or so. Gooey fudge, sticky caramel corn, crispy potato chips, crackers and peanuts along with hard-as-rocks malted milk balls and two types of frosting― creamy peanut butter and salted caramel.
Oh and four layers of chocolate malt cake.
All covered with chocolate ganache.
Are you going into a sugar coma yet?
Strawberry & Apricot Almost Japanese Cheesecake
Welcome to month #4 in my Summer of Strawberry Cake series. Summer may be coming to an end but the hot weather sure isn’t. If you want something delicious but not too decadent, you’re in luck. This Strawberry & Apricot Almost Japanese Cheesecake is just rich enough but will still keep you in shape for swimsuit season— provided you don’t eat the entire cake!
If you’ve never had Japanese cheesecake, you need to run out to an Asian bakery right away. I haven’t had Japanese cheesecake in quite a long time but it isn’t the sort of dessert you easily forget. Unlike Western-style cheesecake, Japanese cheesecake is light and fluffy. Rather than dense and sinfully rich, it’s pillowy soft with a hint of tangy cream cheese.
Honestly, I may just prefer Japanese cheesecake on texture alone.
(Although its calorie-saving nature is definitely a bonus!)
And my strawberry-apricot version will save you even more calories because it uses less cream cheese and less eggs than most recipes. For that reason, I’ve characterized it as “almost Japanese cheesecake” rather than a proper Japanese cheesecake.
No worries. With its swirls of apricot jam and sliced strawberries, my take on this dessert is still wonderfully airy.
And what’s more wonderful than a sweet airy cake?
A sweet airy surprise birthday cake!
CHOCOLATE COVERED STRAWBERRY CAKE
Welcome to month #3 in my Summer of Strawberry Cake series. If you’ve already checked out my Maple Balsamic Roasted Strawberry Cake and my Strawberry Mango Shortcake, it’s time for a bit of chocolate. Although in the case of this Chocolate Covered Strawberry Cake, you’re in for more than just a bit of chocolate.
Are you excited?
I thought about making this cake for my birthday but baking your own birthday cake seems a little odd— especially if you’re not even having a party. Or am I the only one who thinks that?
So if someone in your life is a big fan of chocolate, strawberries and chocolate covered strawberries, this could be their perfect birthday cake.
And it doesn’t even have any food coloring. (Although if you want a more vibrant pink, feel free to use coloring.)
CARROT CAKE + CURRY CREAM CHEESE FROSTING
My famous curry cream cheese frosting. Or infamous, depending on who you ask.
My family rolls their eyes. One of my friends licks it straight off her arms while helping me frost cupcakes. I have the photos to prove it. Except she’d kill me if I shared them. And you still want the recipe, right? 😉
Some people love it. Some people don’t get it. I hope you love it!
Carrot cake is one of the first types of cakes I ever baked. It’s also one of my family’s favorite cake flavors.
Unfortunately many bakeries and restaurants sell dry carrot cake. And the dryness can’t be hidden by the super sweet frosting that doesn’t even taste like cream cheese. It makes me sad.
What makes me happy is this super moist carrot cake full of crushed walnuts and golden raisins topped with a creamy frosting that gets just a touch of warmth from the curry.
It’s like a hug for your tastebuds.
And just look at that glorious cascade.