Putting a meringue layer in my cakes is quite possible the best thing I’ve ever thought to do in the kitchen. It adds such a delightfully light and airy crunch and sweetness. I’m hard pressed to think of a cake it wouldn’t work with (except maybe maybe a stodgy gingerbread or carrot cake), but it went especially well with this cake. Peppermint flavored meringue with chopped chocolate folded into it and baked till crisp and melt-in-your-mouth is like a holiday party in your mouth on its own, but layer it with red velvet cake, cream cheese frosting, a delicate minty whipped cream and crushed candy cane and you’re just hitting all the spots.Read More
A moist chocolate cupcake, filled with a crunchy chewy mixture of dulce de leche, toasted coconut, and pecans, topped off with a pile of rich and thick chocolate buttercream.
Why reversed? A classic German Chocolate Cake uses a coconut pecan frosting. These cupcakes rock the nutty duo on the inside (which is, I may add, an aesthetic win). The flavor profile is jacked up a notch by toasting the coconut and pecans, subbing out the evaporated milk mixture for dulce de leche, skipping over the traditional cake recipe, which uses sweet German chocolate, in favor of a deliciously deep and moist cocoa cake, and sweetening the deal with pretty swirls of chocolate frosting.Read More
I dreamed this cake up one day while driving. I had Cristina Tosi's approach to cake on my mind (Sarah was trying out her classic birthday cake -- I hope she'll share her thoughts soon!). What\ piqued my interest was the textural contrast Tosi goes for with the cake crumbs. It sounded really, really tasty. I began thinking where you could go with that. "Oooh! Shortbread crumbs!" It didn't take long for a giant twix cake to sound tremendously delicious.Read More