Watermelon cake I made for my sister’s 21st.

Rat Cake I made for my bff’s friend of her rat Scar.

Rat Cake I made for my bff’s friend of her rat Scar.

Cherry blossom cake I made for my Fiance’s sister’s 21st.

My first fondant wedding cake. So proud of myself!

Baby shower cookies :)

Baby shower cookies :)

Beautiful! :)

Beautiful! :)

~~***Black and White Angel Food Cake***~~ Cake: 1 cup cake flour (about 4 ounces) 1 1/2 cups granulated sugar, divided 1/2 teaspoon cream of tartar 1/4 teaspoon salt 12 large egg whites 1 teaspoon fresh lemon juice 1/2 teaspoon vanilla extract 2 tablespoons unsweetened dark cocoa (such as Hershey’s Special Dark) Glaze: 1 1/2 cups powdered sugar 2 tablespoons tub light cream cheese, softened 1 tablespoon 1% low-fat milk 1 teaspoon vanilla extract 3/4 teaspoon unsweetened dark cocoa (such as Hershey’s Special Dark) Topping: Sliced strawberries (optional) Preparation: Preheat oven to 325°. To prepare cake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 3/4 cup granulated sugar, stirring with a whisk; set aside. Place cream of tartar, salt, and egg whites in a large bowl; beat with a mixer at high speed until foamy. Add remaining 3/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat in juice and 1/2 teaspoon vanilla. Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in after each addition. Spoon half of batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Sift 2 tablespoons cocoa over remaining batter; fold in. Spoon cocoa batter evenly over top of vanilla batter; break air pockets by cutting through cocoa layer with a knife. Bake at 325° for 55 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto a plate. To prepare glaze, place powdered sugar, cream cheese, milk, and 1 teaspoon vanilla in a medium bowl; beat with a mixer at medium speed until smooth. Drizzle half of glaze over cake. Add 3/4 teaspoon cocoa to remaining glaze; stir well to combine. Drizzle cocoa glaze over cake. Refrigerate 5 minutes or until glaze is set. Garnish with strawberries, if desired. Note: Place leftover egg yolks in an airtight container, cover with a thin layer of water, and refrigerate for up to two days; use them to make custards, such as our Cinnamon Crème Anglaise. Resource~cookinglight

~~***Black and White Angel Food Cake***~~

Cake:
1 cup cake flour (about 4 ounces)
1 1/2 cups granulated sugar, divided
1/2 teaspoon cream of tartar
1/4 teaspoon salt
12 large egg whites
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
2 tablespoons unsweetened dark cocoa (such as Hershey’s Special Dark)

Glaze:
1 1/2 cups powdered sugar
2 tablespoons tub light cream cheese, softened
1 tablespoon 1% low-fat milk
1 teaspoon vanilla extract
3/4 teaspoon unsweetened dark cocoa (such as Hershey’s Special Dark)

Topping:
Sliced strawberries (optional)

Preparation:
Preheat oven to 325°.

To prepare cake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 3/4 cup granulated sugar, stirring with a whisk; set aside.

Place cream of tartar, salt, and egg whites in a large bowl; beat with a mixer at high speed until foamy. Add remaining 3/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat in juice and 1/2 teaspoon vanilla. Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in after each addition.

Spoon half of batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Sift 2 tablespoons cocoa over remaining batter; fold in. Spoon cocoa batter evenly over top of vanilla batter; break air pockets by cutting through cocoa layer with a knife. Bake at 325° for 55 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto a plate.

To prepare glaze, place powdered sugar, cream cheese, milk, and 1 teaspoon vanilla in a medium bowl; beat with a mixer at medium speed until smooth. Drizzle half of glaze over cake.

Add 3/4 teaspoon cocoa to remaining glaze; stir well to combine. Drizzle cocoa glaze over cake. Refrigerate 5 minutes or until glaze is set. Garnish with strawberries, if desired.

Note:
Place leftover egg yolks in an airtight container, cover with a thin layer of water, and refrigerate for up to two days; use them to make custards, such as our Cinnamon Crème Anglaise.

Resource~cookinglight

I love cakes that are not afraid of colour and this cake is NOT afraid. I feel a new cake crush coming on, pop by and check out this fabulous page It’s A Piece of Cake!

I love cakes that are not afraid of colour and this cake is NOT afraid. I feel a new cake crush coming on, pop by and check out this fabulous page It’s A Piece of Cake!


From The Pink Whisk the most adorable Easter Lambs…..With all these fantastic tutorials I will be so fat by the end of Easter :D




Its a blue sky sunshiney morning here so these Creme Egg Easter Lambs have come out to play! Xx http://www.thepinkwhisk.co.uk/2013/03/easter-lambs-creme-egg-animals.html
From The Pink Whisk the most adorable Easter Lambs…..With all these fantastic tutorials I will be so fat by the end of Easter :D
Its a blue sky sunshiney morning here so these Creme Egg Easter Lambs have come out to play! Xx http://www.thepinkwhisk.co.uk/2013/03/easter-lambs-creme-egg-animals.html