Tag Archives: Cake

Devil’s Food Cake with Heavenly Chocolate Frosting

Homemade cakes have about 5 basic ingredients. Did you know devil’s food cake in a box has over 20!

Box cakes contain things like Sugar AND Corn Syrup, Leaveniers (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), and usually cottonseed oil – which in untreated forms is used as an insecticide!

Even store-bought cakes from the grocery store have usually been freeze-dried for several weeks before they are put out and decorated (with frosting that is usually filled with saturated fats and high fructose corn syrup). I guarantee you have everything in your kitchen right now to make this delicious cake! Give it a try! Read more…

Dreamy Lemon Curd

Lemon curd is so sweet and delicious and can be used in so many ways. I’m sure once you learn how to make it, you will keep a jar of it in your refrigerator at all times. Originally used by the English for tarts and pie fillings, it is especially delicious on toast or hot scones right out of the oven.  Read more…

Chocolate Birthday Cake with Beet Powder Frosting

I’m always surprised how hard it is to find food coloring that doesn’t have strange dyes in them that t I’ve never heard before in my life. You know, like “erythrosine dye” for pink or 5,5′-indigodisulfonic acid sodium salt, also known as indigotine or D&C Blue #2 used for that pretty blue color on wedding cakes. Or how about, erythrosine for candied fruit cherries (that’s right, even candied fruits have artificial dye in them!). When I started becoming interested in skin products and did not want to use anything artificial in the lip products, then, it occurred to me, that the same ingredients I used for natural colors in lip stains, could probably be used in frosting.  This recipe is my first attempt: Rose Butter Cream Frosting, colored with beet powder. Read more…

Brioche Pear Bread Pudding…with Chocolate!

I don’t feel like as American’s we grew up knowing much about Bread Pudding (at least I didn’t). So, when I came across this recipe by Martha Stewart I couldn’t wait to give it a try. I was initially drawn to it because she uses Brioche bread, and I love Brioche bread (who doesn’t). If you haven’t tried it, Brioche is a French pastry bread that has a high butter and egg content so it is deliciously fluffy and flaky at the same time. It is perfect for dessert recipes, or even just for French toast. In the South, bread puddings are typically served with whiskey or use, served warm, and with a nice dollop of fresh whip cream. There’s no whisky in this recipe, but I think Martha makes up for it with the chocolate! Also, and I know I say this a lot, but, this recipe is so EASY and looks so FANCY!  Read more…

Chocolate Pound Cake with Spicy Mexican Glaze

Well, it only makes sense, my first Blog post to launch Pies, Petals, and Pound Cake should be something to do with pound cake! For the record, pound cakes are not easy to make. They original recipes had a 1:1 ratio of flour, butter, eggs, and sugar, but since then, the recipes have become a little more sophisticated. Read more…