An Italian caramelized profiterole cake made with 100 petite choux pastry puffs filled with sweet mascarpone, ricotta and whipped cream. Each cream-filled puff is dipped in homemade caramel sauce then stacked into a magnificent hollow dome, drizzled with candied caramel sauce and swirled with strands of angel hair caramel. Continue reading
A vintage rolled cake made modern! Country jam is replaced with sweet-poached dark cherries layered on Cherry French Buttercream Meringue. The rolled cake is lightly dusted with confectioners sugar and each slice is served with gently brandied cherries and a Cherry Creme Chantilly dollop. A drizzle of homemade cherry syrup adds the final loving touch. Continue reading
Break out your pill-box hats and put on some shoes for Princess Kate and her charming Prince! The Princess Kate Cake is a 6-layer chocolate mocha torte with cocoa mocha cream and chocolate ganache — redesigned from vintage recipes in honor of Princess Kate’s visit to Los Angeles. Continue reading
We’re handing at the little family cottage in Carmel and baking up a Vintage Vanilla Cream Cake with French Meringue Buttercream Filling and Frosting. Although we’re whipping everything by hand (cause we have to) you can use your electric mixer. haha! Continue reading
Los Angeles Lawyer, Writer, Vintage Cake Baker, Mom to 3 teens, keeper of 3 dogs, 3 cats and 2 turtles and Author of Bake This Cake — bringing vintage cakes to the modern table, Member of Culinary Historians of Southern California, eGullet Society for Culinary Arts & Letters, Slow Food USA and Food Bloggers Los Angeles FBLA. Continue reading
An elegant San Francisco Blueberry Cake loaded to the brim with fresh local blueberries, drizzled with a classic Creme Anglaise (vanilla custard) Sauce and dolloped with sweetened whipped cream. The perfect elegant travel dessert when you’re bringing the cake! Continue reading