Ruby Krembo

In the past few weeks I’ve been going through krembo fever like it’s the middle of winter. Since I started making krembo (crembo) from Swiss meringue instead of Italian meringue, it became more fun to make them and safely serve them to the people I love. Like my sister, who didn’t feel well last week and was stuck at home. I made her a ruby krembo from lemon and raspberry, so pink and sweet and fruity.

Mocha-Vanilla Krembo

Not every nephew or niece of mine gets an elaborate birthday cake. Sometimes there are constraints, and sometimes I’m just too tired. If I don’t make them a cake, their grandma usually does. But if I don’t make them a cake, I make them something else. This year for my eldest nephew’s birthday, I made mocha-vanilla krembo.

Coffee / Peanut Butter & Chocolate / Cinnamon-Banana Smoothie

Last summer I got a new blender as a gift from my parents, and since then I use it non-stop. Although I already managed to drop it and nick a corner, I can still use it.  Until I get around to replacing the broken part, I had to post my favorite smoothie mixes inspired by Jerusalem’s Muffin Boutique, where I also happened to discover the yummiest pumpkin cream cheese muffin in town.

Oreo Mousse Cheesecake

In addition to the evil eye cookies I made for my dad’s birthday last month, I made him a small Oreo mousse cheesecake. Yup, small. It happens on every birthday. By the time we get to the cake, everyone is already full from the chocolates and sweets. So I made a small cake to fit our appetites. What a mistake. The cake was so delicious, it was gone in a matter of seconds.

Geode Cake

I haven’t uploaded a blog post for more than a month now, because I tried to be dairy free for a while and the only result of that experiment was a decrease in my baking desire. The damned experiment ended last week on my birthday with a very dairy tiramisu cake. To go back to normal, I made a geode cake for little Eliora and Archie who came to visit from the States.

logo
Search Cake Lab