I don’t know about you, but for me whenever I go food shopping, as I scan the aisles it is there that I come up with endless ideas for new cakes and pastries.
That, along with my insatiable hunger cravings are the two most alluring factors.
As the end of summer is approaching, also ending is the abundance of fresh fruits and berries that come along with the season.
Knowing this, I decided to have one last hurrah with a few pounds of fresh strawberries to make this White Chocolate Strawberry Cake.
My favorite season is here! Fall!
I love it not only for the cool weather, but for all the flavors it brings.
Pumpkins and apples are typically the two most popular as I am sure you are seeing them everywhere (mostly pumpkins, am I right?).
Well if you are like me you won’t mind, since the spices are deeper like nutmeg, cinnamon and cloves; and the desserts can get a bit more decadent since we need that extra warmth and calories to get us through the chilly nights!
At least that’s what I tell myself anyway!
While I’ve already shared my recipes for
Pumpkin Pie and Pumpkin Cheesecake I thought, “Hmm how to use up these two bags of apples I have here?”
Maybe because I have been binge watching the British Baking Championship on Netflix, but I feel like I want to get back to the classics lately.
For me, there is nothing more elegant, sophisticated or brilliant than the Opera Cake.
Four thin layers of moist hazelnut cake with mocha and chocolate buttercream in between each layer.
Iced with silky chocolate ganache and then to prove just how rich this cake is, each slice gets bedazzled with
(Yes, I said bedazzled)
If Peanut Butter is the thing you seek most, welcome; you have just found the holy grail!
My newest creation of Peanut Butter Fudge Brittle Cake is excellence on the scale of epic proportions!
Super moist peanut butter cake layered with a new recipe for peanut butter fudge filling combined with my
classic fudge filling and of course no Gretchen’s Bakery cake is complete without buttercream!
The other day a friend and I met up for lunch at this awesome restaurant that offers both a vegan and non vegan menu.
Everything from soup, salad to dessert had vegan options even the oil for dipping the bread they specify is vegan!
How cool right!?
The lunch was great and of course we decided to go for dessert and we split the Vegan Tiramisu.
O- M- G- AWFUL!
It was really bad.
So this prompted me to get into the test kitchen to make one of my own.
Gretchen’s Bakery all time favorites just got veganized!
That’s right the
Caramel Apple Cake was one of my most popular layer cakes
I’ve tricked everyone.
Vegan Carrot Cake with Cream Cheese Icing made believers out of the most stubborn of my non vegan friends!
I had so many people asking me for this recipe I just had to make a blog post for it!
One of the most popular cakes I ever made back in my
bakery days was the Mint Chocolate Layer Cake.
I am more than thrilled about this, because mint chocolate is one of my favorite combinations too!
Now here it is again and better than ever ~ the Mint Chocolate Chip Cake
I’ve got another new chocolate cake recipe for you and of course it is all veganized for everyone’s enjoyment!
Well here it is.
New and improved 2017 version of
the ultimate Death to Diets Cake.
Some of you may already be familiar with this signature creation I introduced several years ago when I still owned my bakery.
The idea for this cake came about when I was on one of my many diet phases.
Ok so I’m not going to lie.
I think vegan desserts are just better. There I said it.
I will be honest though, as I was creating the recipe for this new Cookies and Custard and Cream Cake, I had my reservations as to how it was actually going to turn out.
Because let’s face it, vegan desserts can be challenging.