Saturday, June 12, 2010


On the left, that right there is a chocolate cake with peanut butter buttercream frosting and a quarter of a Reese's Peanut Butter Cup.  On the right, that's dark chocolate cake with raspberry buttercream made with seedless raspberry preserves. 

These here are chocolate mint, two ways.  On the left, classic chocolate chip mint with chocolate cake, green peppermint buttercream and chocolate chips.  On the right, a chocolate cake with a white peppermint buttercream and crushed meltaway mint candies.  That one tasted just like a York Peppermint Patty.  Yum!

Ahhh, red velvet.  It took me about 10 recipes to find the red velvet that I like.  I still think there might be some room for improvement, but that might just be because I love to experiment.  It's like wanderlust but for baking.  On the left is classic red velvet with cream cheese frosting.  On the right, that right there is a little bite of heaven.  Those are red velvet truffles, red velvet cake mixed with cream cheese frosting, rolled into little balls and dipped into milk, semi-sweet or white chocolate and drizzled with a contrasting chocolate flavor.

Mocha is one of my all time favorite flavors.  It's a heavenly intersection of the richness of chocolate, the tartness of espresso and the sweetness of buttercream.  I added some chocolate chips for texture, but they don't need any help in the flavor department.  Delicious! 

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