We’re sharing the old kitchen custom of the super moist chop-and-stir cake. Once your sweets are chopity chopped, you can quickly swirl together a sweet apple cake batter with a big wooden spoon to make an awesome cake for a crowd. Preferably using a wooden spoon with some history to it. One that’s been serving the family for years. ‘Cause there’s not one electric mixer in sight! Dust it with powdered sugar and that’s a wrap-and-take! Continue reading
Get that party started with this easy, old-fashioned strawberry lemonade pound cake drizzled in simple lemon icing made 3 ways for family, party and a BIG crowd! Continue reading
Dangerously moist and decadent vintage-style red velvet cake baked up with a few old-fashioned twists like baby red beets, strawberries, ricotta cheese and honey. And did I mention the drizzle of heirloom custard meringue frosting and the plated cake with strawberries and cream? We’ve got a wow berry celebration going on and hoping you’ll join us to bake this cake! Continue reading
The Vintage Harlequin Cake! A lovely pink and chocolate and white charmer filled with delicate Strawberry Heirloom Frosting and frosted with Strawberry Whipped Cream! Short-listed for the Wow Factor, whether you use regular stacked cakes (vintage style) or go for the filled dome pans Hollywood Bowl style! Continue reading
Looking for the best classic old-fashioned cream frosting for your holiday cake? We’ve got you covered in vintage cake style. And how about a holiday cake filling made with cranberries, strawberries and buttercream, oh yeah! Pure white cake and frosting elegance with a sweet double berry filling — that’s what special old-fashioned holiday celebrations are all about. Continue reading
Old school fancy elegant Italian Sour Cream Cheesecake recipe wrapped in a homemade cookie crust for the double-decker Italian Lovesong Cake! Continue reading
The Italian Lovesong Cake — a cake-upon-cake cake with an old-fashioned Boiled Milk Cake (Torta di Latte Caldo) on the bottom, double-decked with an elegant cheesecake (Torta di Latte Formaggio) that is wrapped in a Ladyfinger Cookie Crumb Crust, and dolloped center stage with a wildly unique Hibiscus Custard. Continue reading
Step-by-step for our blog series on this cake: A 4-layer Italian Genoese Sponge Cake layered with Heirloom Frosting and topped with chilled Wild Blackberry Bavarian Cream Mousse, dotted with fresh raspberries and blackberries, wrapped in a double fence of homemade Ladyfingers and drizzled with Creme Anglaise (Vanilla Custard Sauce). YO! Continue reading
Bake This Cake! 