I must have really been needing a chocolate fix to make back-to-back chocolate cakes. This was a straightforward two-layer cake. It’s labeled as “old-fashioned” as it uses techniques found in “historical sources” like ribboning with the eggs and sugar and making a “pudding” from the chocolate, water, and sugar. Regardless of the techniques used, the end result was a super moist and very chocolaty cake. The frosting is also quite tasty, but it’s a bit annoying since it requires a food processor to make instead of a mixer....

I chose this cake because the ingredient list was short and the hands-on time seemed minimal. And I was right. This cake does require quite a bit of time in the oven, but it doesn’t take long at all to get it in there. However, the cake batter is relatively thin, and it bakes in a springform pan. I discovered too late that my pan leaks a bit… and I did NOT have this sitting over a cookie sheet or foil....

For some reason, it’s been ingrained in me that cupcakes take forever to make. I suppose it could still be true if you were trying to make enough for a large party, but both this recipe and the Yellow Cupcakes go from ingredients to finished product in hardly any time. The most tedious step is dolloping out an equal amount of batter in each cup. But that process can be made easier with a good scale....

Fall has arrived in full force so what better time to put the apple harvest to use. This cake is so tasty, extremely moist, and pairs perfectly with coffee. And I always love making a bundt cake. Just mix everything up, pour it in the pan, bake, and delicious cake is the end result. No final construction and a just a quick and easy icing drizzle. I will definitely be making this one again....

It’s hard to beat a pumpkin and cream cheese pairing. Add in some spiced candied pecans and this cake is perfect for fall. The ingredients are straight forward and overall, the cake comes together quickly. A roulade can be a bit intimidating, but I made the Jelly Roll a while back so I was prepared for the technical part of this process. The only thing I would do differently, as advised by a co-worker who has made many of these, is to start the roll on the LONG side of the cake instead of the short so the diameter of the cake isn’t quite so large....

Jason’s birthday is coming up and he requested something with spice. With it being Halloween in just a few days, this seemed like a good choice. This is my first “real” (real = baked in a waterbath) cheesecake so I was a little intimidated. But it really wasn’t that bad. Honestly, the hardest part was getting it off of the pan and onto a serving platter. I’ve never been able to get anything off my springform pan without parchment on the bottom, and it’s tough to remove the parchment while trying to keep the cake intact....

I had high hopes for this cake. I expected the tahini to impart some really warm, nutty flavors to this cake. But sadly that was not the case. I probably should have waited to use bananas that were a bit more ripe so that the banana flavor would be more pronounced, but I needed to get this cake baked. Overall, It went together really well and looked impressive out of the oven....

I have just returned from a lovely, week-long trip to Orlando. I needed to squeeze in a cake for the week I was gone. So a standard yellow sheet cake with chocolate frosting would have to suffice. Not a whole lot to say about this. It’s a solid cake with delicious frosting. It is pretty quick to make and gets eaten fast!

This is a busy week. Thursday is dad’s birthday. Normally he requests German Chocolate cake, but he really enjoyed the Lemon Pudding Cakes from a few weeks ago so I will be making some of those. In addition, since that only makes like 6 cakes and Saturday is also Grandma Lane’s birthday, I will also be re-making the Lemon Buttermilk Sheet Cake. Also, I leave for Orlando Saturday morning, so there’s packing and travel prep to do…...

I have fond memories of the spice cake my Grandma Gussie would make. So as the weather has started to get cooler I decided it was time to try this recipe. I had to acquire a few of the spices as they’re not ones I typically keep in stock. Once I had all the ingredients, the cake went together pretty quickly. The batter is very thick which results in a very dense cake....