Black & White Vintage Cakes

Excited to be a part of this formidable group of ladies called The Cake Slice Bakers, I took on this month’s assignment of baking a Black & White Cake from Vintage Cakes cookbook.  (Variations of shapes e.g. cupcakes, Bundt cakes are allowed.) Suddenly, popping up on Facebook were previews of fellow contributors’ completely professional cakes! This confirmed my suspicion that I was part of an elite group. Gulp....When faced with performance anxiety...

Slightly Sophisticated PB & J Cake, #DessertChallenge

Sheryl, The Lady Behind the Curtain, peeked out to whisper the theme of June’s dessert challenge that was to be kept secret until today. I leaned in and heard strawberries and raspberries. Hmm, fruits that are rife on French influenced Japanese tarts. The berries are always artistically displayed and almost always on white flour and sugar laden pastries.

The strawberries and raspberries I employed for the task of the challenge were placed on a slightly healthier foundation. I love white refined sugar but to benefit the well-being of family and friends, I opted for...

Chocolate Matcha Swirl, #BundtaMonth

Matcha is the elite member of the green tea family. Shizuoka, southwest of Tokyo (an hour away by train) and Uji on the southern island of Kyushu are two areas famous for choice green tea leaves.

For this month’s swirl-in-a-Bundt theme, I twirled chocolate matcha into a bona fide Southern belle of a pound cake. The recipe is from Kim Nelson of South Carolina's famed Daisy Cakes shop.

Savory #MuffinMonday

Olives in muffins? Did I read the e-mail from our Muffin Monday fearless leader right? Yup. Olives were the theme for this week. Hmm. I’m not a huge olive fan. I associate olives with martinis, salad bars and Popeye’s girlfriend, Olive Oil. (I first saw the cartoon in Japanese. It was fun to travel to the States during summer vacation and experience Popeye’s different English inflection.) So, I was stumped…. 

Pages