Cake Cookies Yummy

Simple yet moist chocolate cake recipe

Confused by the name?

This is a delicious chocolate cake. Very soft, moist and dark in color. I honestly don't know what to call it. Since it's very easy to make and yet so moist I thought why not just call it simple yet moist chocolate cake.

If you ever need a chocolate cake that is to be decorated with fresh cream, like a strawberry and cream cake or even a Black Forest Cake; use this cake as your base.

I promise you, you will absolutely love it.

Mad Hatter Style Mini Cakes

Hope you all are doing well. Today I wanted to share with you a few Mini cakes I did recently.

Not sure I should be calling them Mad Hatter Style because technically for a mad hatter style the bottom should be narrow than the top. But....

These are Mini Cakes. I hate to trim mini cakes. To me they are already mini! How more mini can I make them?

Anyway, I did not have the heart to trim the bottom so left them like so.

Side view.

Brush Embroidery Cake Lace Design

I have been very fascinated with piping and painting recently as you guys must have noticed.

I recently did some Brush Embroidery Cookies remember?

This time I decided to give it that lacy look. I love lace but don't always the patience to do fine piping.

But since I was in the mood to use both the piping bag and my paint brush. I thought..... Brush Embroidery Lace!!

This was my Red Velvet Cake recipe. Layered in Chocolate buttercream in between and frosted with Vanilla Buttercream on the outside. Then covered in Burgundy (home made ) fondant.

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Chocolate Covered Strawberries

Guess what? This is my post number 100!!!! Yup. Can you believe it? I started this blog on the 8th of November. Today is the 16th April, so it's been five months and I already have 100 post.

I had been contemplating on starting a blog for over a year and despite every body encouraging me; I was not sure I would have the time to dedicate to the blog. Thanks to all the positive comments, support and encouragement I am pleased with the results. I crossed 50 thousand page views in less than six months. Thank you everyone who has made this possible.

Now to today's post.....

The Strawberry season is coming to an end here and guess what? this year I never remembered to make some beautiful Chocolate Covered Strawberries. My kids love them and I always always make them at least a couple of times when they are in season.

I made these for a cake yesterday and thought that I'd share with you how easy and simple they are to make yet how classy and elegant they can make any dessert look. Top one over a strawberry or chocolate mouse. Garnish a bowl of fruit salad with these.... yum.

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Red Velvet Cake Recipe

About twenty years ago, I visited the US for the first time and was introduced to Red Velvet Cake with Cream Cheese Frosting. Every body seemed very excited about Red Velvet Cake.

When I asked why the red color, I was told it was made from Beetroots. I personally didn't like beetroots then, so I never tasted a Red Velvet cake until years later when I realized that the red color was not always beetroot juice but red food coloring.

I have tried various online recipes and I must tell you; I honestly do not know which one is authentic. I have tried the Red Velvet cake from Joy of Baking and really liked it. I like her recipes and think she makes them the way they are suppose to be made.

This is my version of a Red Velvet cake again after trying various recipes online I made my own changes and now am pleased with this recipe. I prefer melted butter instead of vegetable oil, and a mix of yogurt and milk instead of the buttermilk.

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Chocolate Chiffon Cake

The most important difference in a Chiffon Cake is that it uses oil instead of butter; and the eggs whites are whipped up making the cake rise up high.

Most Chiffon cakes are usually baked in Bunt pans and such but as a cake decorator I always bake them in regular cake pans, and decorate them as costume cakes layered with fillings, frosted and even decorated with fondant.

I tried a couple of recipes from various on line sources, like All recipes, cooks.com and such. But never found any that suited my requirements. This cake is light as a chiffon but firm so I can decorate it even with heavy fondant.

I have used it as a top layer of a three tier cake. I would not recommend using it in between tiers.

Makes

One 8" bunt cake or

One 8" cake layer about 2 1/2 inch tall

Two 6" cake layers each 2 inch tall

One 6" cake layer about 3 1/2 inch tall

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Vanilla Custard Cake Filling

This is a basic custard made with egg yolks, not really my own recipe either. I've used for a long time, much before I became a cake decorator. Earlier, it was just Vanilla Custard for everybody to eat at home.

I use it as a base for my Strawberry mousse and Chocolate mousse for my cakes. Its' actually a standard recipe you will get from almost all sources on the internet too. The measurements might be different but the proportions probably the same.

Today I will share with you this recipe that I use and in future we will refer to it, to make many different recipes using this as a base.