It was a busy week so I thought some cupcakes would be quick. And while they were relatively quick to make, they left a lot to be desired. The cake was a let-down, being more dense and drier than I expected it to be. The frosting was good though. And I ate the leftover frosting with pretzels. I won’t make these again.

This is not so much a cake as much as it is a pudding. But it is still delicious. The filling is layers of graham cracker and homemade vanilla pudding, lightened a bit with homemade whipped cream. On top is some chocolate ganache. I only fault this recipe for being a pain to get out of the pan to serve. Otherwise, it’s great!

I knew I wanted to do an “icebox” type cake this week since it’s the first weekend of July, but I couldn’t decide which one to do, so I let Jake pick. And he picked a good one. This cake is really tasty. Unlike the standard baked cheesecake, the filling in this one is unbaked and not as “heavy” since it’s just whipped cream, cream cheese, and sweetened condensed milk and some margarita mix....

This cake looks pretty, but that’s about all it’s got going for it. Peeling and prepping the peaches for this cake took forever and made quite a mess. The cake parts taste ok but the peaches just don’t really have a much flavor. I may be biased as I’m not a huge fan of peaches to begin with. But this is definitely a cake I don’t ever plan to make again....

This is my dad’s favorite cake, so with it being Father’s Day this weekend, I decided to give it a go. The topping didn’t seem too challenging except the recipe says it will boil and froth when it’s time to remove it from heat. There was never any frothing, but it did thicken up so I’m pretty sure it was done. The cake was pretty standard aside from melting some chocolate and blooming it with the cocoa powder....

This is the cake that started it all. In June of 2018, America’s Test Kitchen released for free a recipe from their upcoming cookbook “The Perfect Cake”. The recipe was for a 6 layer rainbow cake. At the time, I didn’t have the baking chops to attempt the full recipe so I cut down the portions and used much smaller cake pans than the 9" they recommended. That cake came out okay, but it didn’t blow anybody away....

This cake was a hit. With layers of strawberry, whipped cream, and an airy chiffon cake, it’s the perfect summer cake. Mom even called it “refreshing”. The whipped cream is made with some cream cheese to give it some added tang. And the cake cooked up really well. I did have to cut the layers a bit unevenly as the cake bubbled at the top and then deflated into a pretty large divot on one side....

After returning from my road trip, I needed a quick and easy cake to make. These cupcakes turned out to be way easier than I imagined. The cake was very moist and had great flavor. But my favorite part was the French Buttercream frosting. It is so much lighter and less cloying sweet than an American Buttercream. I was slightly apprehensive while reading the recipe since it involves coooking sugar, but it turned out to be pretty simply to make....

I’m heading out on a week-long road trip this weekend and need a super quick cake. These molten mug cakes fit the bill. The mix used ingredients I had on hand, and the “baking” took less than 5 minutes in the microwave. It’s not the most moist, tasty cake in the world, but it sates my sweettooth in a pinch and leaves me with plenty of time to pack.

I’ve made this “cake” a couple times before and it’s always delightful. The addition of blueberries and a crunchy streusel topping means it’s perfect for breakfast, right? It’s nothing overly fancy, but it is very tasty.