I want dessert. Don't you?
This spicy and boozy cake was inspired by my recent trip to London. I love exploring culture through cuisine, and foreign grocery stores are always a pit-stop for me. I came across this pear, ginger, and white chocolate cake in Waitrose, and was intrigued by the flavor combination. The cake is described as a "dark … Continue reading Pear, Ginger and Rum Cake with Salted Caramel Frosting
I made some of these incredible chocolate rum cake balls for a work party and judging by how only two out of 60+ balls were left at the end of it, I'm guessing they were a big hit. Chocolate and booze just never goes wrong! As someone who prides herself on making things from scratch, … Continue reading Dark Chocolate Rum Cake Balls
About a year ago, I attempted my very first Sachertorte - a classic Austrian chocolate cake with an apricot jam filling and a chocolate glaze. Unfortunately, my version failed miserably. This cake is a really old-school recipe that doesn't involve any chemical leavening, and since I didn't have an electric mixer at the time, whipping … Continue reading Sachertorte – A Success
I was having one of those days where I was really jonesing to make something but I knew that I should be studying instead. In an attempt to compromise, I chose to make these red velvet rum balls: they don't take a lot of care or attention, can be done in stages, and require such … Continue reading Red Velvet Rum Balls
Tres leches translates into "three milks", and that's what makes this nondescript cake so delicious. The three milks are heavy cream, condensed milk and evaporated milk, and this mixture is poured over the light, airy cake that then soaks up the milks overnight. Conceptually, this cake is similar to a tiramisu, where a cake is … Continue reading Tres Leches Cake
Want Dessert 