During a winter storm weekend, I only want to be stuck inside with THIS coconut cake. FOUR pillowy layers of white cake, STUFFED with fluffy coconut filling, and BLANKETED with cream cheese frosting, with another layer of shredded coconut piled on the outside. Sounds cozy right? Sometimes coconut is giving tropical vibes, but right now, it’s <unfortunately> giving snow/ sleet/ freezing rain. A whiteout type of cake, in this case. But, we aren’t going to be mad at it. Because,

I had never had banana pudding until a few years ago. And now, I’m making up for so much lost time. I’ve become a bit obsessed. I have been hoarding various recipes, for various versions of it. Testing them out. Rating them in my mind. There is a local Charlotte restaurant, called Pinky’s Westside Grill , and they have the ultimate banana pudding there. (See picture of Brandon, under the illusion that I am actually going to share some with him.) After eating way too much of t

This is one of the first cakes that I made, and shared with neighbors, that led to people asking me to make cakes for their special occasions. Family and friends have all really loved the combination of raspberry and chocolate, and many had not even tasted a meringue buttercream before. The freeze dried fruit adds a very raspberry flavor, as well as, natural color, and is light and rich, without being overly sweet. It’s such a great balance with a deep, dark chocolate cake. P

The Milk Bar cookbook is what raised me. I learned how to make an apple pie layer cake before I learned how to make a classic apple pie. I want every cookie I make to have pie crumb in it. Or marshmallows. The word “goo” is an official baking term. I love all of the steps, and processes, and components, that go into these recipes. They allow creative freedom and inspire fun combinations...things you possibly would not have tried. Of course, all of their new releases blow up

You're gonna have to trust me when I tell you that this cake is magic. It may seem simple, unassuming. Almonds. Vanilla. But, it's just not basic. If you follow along with me, you may remember another recipe that I attempted to recreate, from a landmark bakery in Pittsburgh, PA, called Prantl's. That recipe was for thumbprint cookies with buttercream frosting . THIS recipe is my tribute to the G.O.A.T. Burnt Almond Torte . Prantl's has earned national recognition for this cak

When your cutting board, knife blade and food processor bowl are coated in an orange tint, it’s a good day in the kitchen. It’s carrot cake day. I especially needed this baking day to channel my thoughts away from the boy mama drama, that I was massively underprepared for, with a first grader at home. He’s giving teenage attitude on the daily, however, his school projects still look like this!!  Except I know, he does not actually LOVE to eat carrots…but we all enjoy them a b

If you are like me, and you gravitate towards a cake donut, typically of the chocolate variety, doused in a thick glaze, usually the crackly, sugary white vanilla-ish glaze, then you will probably want to start greasing up that bundt pan now. This cake delivers all the donut vibes, without any frying, and you have lots to share, and by share, I mean with yourself, again tomorrow…haha. As an Amazon Associate I earn from qualifying purchases. This post contains affiliate links.

I am a sucker for anyting labeled 'limited edition'. Even 'seasonal flavor' will usually get me. Another stellar trait my child has adopted from me, ha! We are an advertiser's dream duo while at the grocery store. Brandon and I differ, though, in regards to actually trying and liking the new flavors. He will always stick to the OG or classic flavor that he initially got into. So, for Oreos, he will not eat the birthday cake, chocolate peanut butter, or toffee flavors. Definit

I made this cake around my mom's birthday, for her to share with her Mahjong friends. Not quite a white cake, but also not a true yellow...