This cake was chosen particularly for mother’s day weekend. Chocolate and salted caramel are two of my mom’s favorite flavors. I always get a bit nervous when cooking sugar. This caramel felt like it took forever to reach it’s finished state and I was very worried that I over cooked it. But in the end, I think it turned out just fine and it complemented bittersweet flavors of the cake. And best of all, mom seemed very pleased with the cake....

This is my favorite cake so far (excluding the chocolate cheesecake, but that seems like an unfair comparison). The lemon flavor is strong, but not overwhelming. The sugar on top adds a nice crunchy texture to the moist and tangy cake. And best of all, it’s a simple sheet cake. This would make a great go-to cake.

I had high hopes for this cake based on the picture. I love strawberries and what looked like a shortbread. But once completed, I was underwhelmed with the flavor and texture of this cake. The cake was a bit more dense than I thought it would be and the powdered sugar on top soaked into the top cake layer way too fast. But cake is cake so I continued to eat it....

Happy Birthday to me! I picked this cake for my “birthday” cake since it looked like it would be very chocolatey. It didn’t disappoint. The cake had a lot of chocolate flavor and the fudgey frosting just added to it. My only complaint was that the cake was hard to frost. I feel like I should’ve let the frosting cool just a bit more and it wouldn’ve been easier. But overall, I’m pleased with this cake....

There isn’t a whole lot to say about this one. It’s a standard pound cake. Good flavor. Easy to assemble. Takes a while in the oven. I ate a lot of it for breakfast.

This cake was delicious. The batter was very simple and tasted great. The caramel topping wasn’t too tricky to make but I neglected to sift the powdered sugar and did have some lumps. This is the type of cake I think of when I want “good cake”. I will definitely make this again.

This has been my least favorite cake so far. I made it as per the recipe with raspberry jam. I think the jam flavor is what made this not so good. The cake itself was ok, but a bit on the eggy side, flavor-wise. The technique for rolling it was interesting and could apply to other flavors. If I ever attempt in the future, perhaps a strawberry jam or a chocolate and cream version would taste better....

After getting the cake out of the pan, I was worried it was going to be dry and dense. But it wasn’t at all. The pineapple topping/caramel makes it moist and flavorful. Be careful not to scorch the caramel as it’s cooking. It was very tasty and not overly soggy. Besides the pineapple, the ingredients are typically ones already on hand.

These easy to make cakes actually cooked up in the microwave. They are best served while still warm out of the microwave. It’s not a tier-1 cake by any means, but it’s pretty dang delicious in a pinch. Good for using up leftover S’mores ingredients.

This cake is delightful. This is the second time I’ve made it and it turned out a little better than the first. I still had trouble with the oreo crust sticking to the base of the springform pan. Next time I want to try a sheet of buttered parchment instead of just butter alone. Hopefully, that will allow the cake to release from the pan without too much of the oreo sticking....