Category Archives: Cakes

Lemon Meringue Roulade

Lemon Meringue Roulade

Meringues are usually a light, crunchy and fairly delicate. It’s hard to believe that they can be rolled up into a roulade shape, just like a sponge cake can. Meringue roulades work because the meringue is not overbaked, so that when it comes out of the oven, the meringue is still moist and chewy in the center – and because it stays that way. The ... Read More »

S’mores Cake

S'mores Cake, closeup

Ever since I had my first one, sitting in front of a roaring campfire with a semi-clean stick skewered with lots of toasting marshmallows, I have been a big fan of s’mores. If I could go back in time, only thing I’d do differently now is to use a really clean skewer for my marshmallows, but when you’re camping and very young, you don’t tend ... Read More »

Homemade Butterscotch Krimpets

Butterscotch Krimpet, up close

If you’re from the Philadelphia area, I probably don’t have to tell you what Tastykakes are. For those of you who aren’t, Tastekakes are a regional brand of packaged snack cakes. Fans of these cakes will say that they’re better than those other brands (Hostess, etc), and I think they might be right. Tastykakes come in a wide variety of flavors, many of which are ... Read More »

Little Blueberry Upside-Down Cakes

Little Blueberry Upside-Down Cakes

For some reason, I don’t think about making upside down cakes too often. It seems to occur to me more just to mix-in whatever fruit I’m thinking about pairing with the cake. But upside down cakes are easy to make and have a lot going for them. They tend to be moist and they really put the fruit flavors front and center in the cake. ... Read More »

Applesauce Chocolate Layer Cake

Lighter Chocolate Layer Cake, the whole cake

Applesauce is a slightly misunderstood ingredient in baking these days. It is often described as a “fat replacer” when it is no such thing. Applesauce is a semi-solid ingredient (basically a liquid, since it doesn’t fall into the dry ingredient category) that can add moisture to some types of baked goods. It helps out in lower fat treats because it can prevent, or at least ... Read More »

Cookies n’ Cream Pound Cake

Cookies n' Cream Pound Cake

When I first saw the Giant Sandwich Cookie Cake Pan, it put me in the mood for sandwich cookies. Whoopie pies are a good choice, but nothing really beats some Oreos (or similar cookies) and a glass of milk for sandwich cookie satisfaction. That being said, it’s also easy to get a little tired of eating them in the same way all the time, so ... Read More »

Spiced Lettuce Cake Bars

Spiced Lettuce Cake Bars

Carrot cake and zucchini bread are just two examples of sweets that include vegetables in a surprising way. Namely, it’s that they are relatively undetectable from a taste point of view, despite the fact that the recipes often include quite a large amount of the veggies. Carrots and zucchini have become such common inclusions, that we’re not usually surprised to see them in recipes. Other ... Read More »

Whole Grain Banana Cake

Whole Grain Banana Cake

What is the difference between banana bread and banana cake? The most obvious answer is frosting, but I would have to give a little nudge to shape, as well. A good banana bread should have a big banana flavor and should be moist, dense without being too heavy, and tender. A good banana cake should be the same way because those are all features that ... Read More »

Scroll To Top