Pistachio Lemon Cake with Mascarpone Frosting
Lately I’ve baked a lot of different variations of pistachio cakes. The kitchen was filled with a wonderful aroma of roasted pistachio (and also an endless amount of dishes). I baked and I baked, and then I baked a little bit more… until finally, I came upon the perfect recipe. I gave my mom a piece to taste and she gave me her most sincere opinion, that it was almost perfect. Thanks mom, but “almost” perfect isn’t good enough for a wedding cake.
Blueberry Chiffon Cake
I didn’t imagine I would write another post about berries so soon (particularly blueberries), but I did. A few days ago, I discovered that my youngest niece, Aline, would be celebrating her 3rd birthday this week. True, I should remember my nieces and nephews’ birthdays, but after the sixth one I just stopped trying (Thank God for Google Calendar). So I made her a light chiffon cake with blueberry frosting.
Coffee Gianduja Chocolate Mousse Cake
** The post was updated and revised in a new post with a more pronounced coffee flavor, an espresso brownies base and a better preparation method. You can find the update in this link ** It’s not every day you celebrate a birthday. It’s not every day you eat a birthday cake. A festive event calls for a festive cake. And what’s more festive than brownies with hazelnuts, topped with a layer of dark chocolate & coffee mousse, topped with a second layer of gianduja chocolate mousse. Three layers of pure joy.
Mousse Cheesecake with Berries
Last weekend, my sister-in-law, Iman, celebrated her birthday. When I asked her what cake would she like me to make for the occasion, she refused to say so as not to bother me. I asked her again and she refused kindly yet again. So I asked her what kinds of cake she liked and finally she answered me. That’s how it works in my family. We don’t hear “No”. We only hear the “Yes” hiding somewhere between “No thanks” and “Absolutely not”.
Jean’s Zucchini Bread
Last June I traveled to the United States. Yup, for almost a whole month. I ran away from work, chores and baking and tried to enjoy a month without worries. I returned back home two days ago, but my head is still there. Still enjoying another piece of this cake, which now is going to be a regular guest in my house.
What I like about the last two weeks of August (except the fact that summer is coming to an end) is the lime that suddenly pops up everywhere. Hands down, lime is so much cooler than its big brother, the lemon. It’s not as sour as lemon and has a mature taste of tender bitterness. That’s why you can often find it in alcoholic drinks.
Chocolate Cake with Mascarpone and Coffee Chantilly
Mom’s Google’s chocolate cake! My love for baking started with fondant and decorating cakes. To be able to do that, I had to learn how to bake properly. I wanted the cake to taste as good inside as it looked outside. The first thing I did was run to my mom and ask about the secrets to her chocolate cake, which always comes out so heavenly and delicious.. a classic “mom’s chocolate cake”.
Three Chocolate Plaisir Sucré
The blog is still so young and I’m already writing another post about another brilliant creation by the French chef Pierre Hermé. This time it’s not about macarons. This time it’s about a cake that carries the name plaisir sucré, which means “sweet pleasure”. The chef couldn’t have chosen a more accurate name for this delicacy.
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