Blueberry Mousse Cake Recipe

Everything about this Blueberry Mousse Cake just makes me drool.

There is the moist and almost juicy white cake. It is covered by a layer of creamy, fruity blueberry mousse, which is very light and refreshing with a light tart note.

The cake is finished with a blueberry jelly glaze and topped with a whipped cream dollop and blueberries.

It is a light cake, perfect for summer time and just a little sweet. If you would like to make this cake at home try the Blueberry Mousse Cake Recipe on my website.

Let me know how you liked it :)

Cashew Coffee Cake Bars Recipe

These tasty Cashew Coffee Cake Bars are quite simple and quick to make.

I was inspired for these by a snack bar we got at one of the rare bakeries here in Thailand.

They consist of a soft raisin coffee cake base with a sweet and crunchy cashew nut brown sugar topping.

Here is what you need:

3/4 cup all-purpose flour
1/2 cup sugar
1/2 cup packed brown sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1/2 cup raisins

Topping:
1/2 cup chopped cashews (can be natural or salted)
1/4 cup packed brown sugar
2 tablespoons butter, melted
4-1/2 teaspoons heavy whipping cream

To find out how to prepare these into the tasty bars check out the Cashew Coffee Cake Bars Recipe on my site.

Recipe and Instructions for Making Chocolate Cake from Scratch

Chocolate cake is one of my most favorite to eat and to make. Sure, there is the simple and easy way to buy a box mix and add some oil, eggs, and water.

But it is an unbeatable baking experience to make chocolate cake from scratch.

The experience starts in the store when you are choosing your ingredients.

Looking for a high-quality cocoa powder will greatly influence the taste and quality of your chocolate cake.

And if you can, use high quality eggs as well, like the omega-3 kind or eggs from free range chickens.

Here is the full list of ingredients for a 8" or 9" double layered cake:

1/2 c + 3 tbsp unsweetened cocoa powder (lightly spooned)
1 c boiling water
3 large eggs
2 1/4 tsp vanilla
2 1/4 c + 2 tbsp sifted cake flour
1 1/2 c sugar
1 tbsp baking powder
3/4 tsp salt
1 c unsalted butter (softened)

Hop over to my cake blog to read the instructions for this delicious scratch chocolate cake.

Zucchini Chocolate Brownies Recipe

Over on my blog I was writing about my experiments with brownies made with shredded zucchini.

I was a little skeptical about the zucchini, but the finished brownies have no zucchini taste at all. However, the shredded vegetable gives a wonderfully moist texture to the brownies.

The full recipe and directions can be found on my blog: Zucchini Brownies Recipe

Vegan Fondant Recipe

For an upcoming wedding cake order I ventured into experimenting with the making of vegan fondant.

It took a few tries but with a few recommendations and adapting a couple recipes I finally had my batch of vegan fondant.

Along that journey I took a lot of pictures with the goal to share a Vegan Fondant Tutorial with you all.


Here are all the ingredients that you will need:




3/4 tsp agar agar powder
1/8 cup cold water
1/4 cup glucose (I use light corn syrup)
1 tbsp vegetable shortening
1/2 tablespoon glycerin
a little more than 1 lb (4 cups) powdered sugar
1 tsp vanilla extract or other flavoring

This makes enough to cover one 8" - 10" round cake.

For further instructions visit the blog post here.

Soon I will also make available a printer-friendly download version.


I am looking forward to hearing you responses and feedback if you are going to try out this recipe.

Strawberry Cake Recipe

One of my favorite cake flavors for the summer time is strawberry cake. Just yesterday I made some yummy cupcakes from this recipe. There are many options, but I really enjoy them paired with chocolate icing.

Let me know your favorite summer cake recipes and what you think when you try this one. I am looking forward to hearing your feedback.


Strawberry Cake

2 c white sugar
1 (3 oz) package strawberry flavored gelatin
1 c butter, softened
4 eggs (room temperature, divided)
2 3/4 c sifted cake flour
2 1/2 tsp baking powder
1 c whole milk (room temperature)
1 tbsp vanilla extract
1/2 c strawberry puree made from frozen sweetened strawberries
a couple drops red or pink food coloring (optional)

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.

Divide the eggs and beat the egg whites until stiff peaks form. Combine the dry ingredients in a large bowl. Add butter, egg yolks, and milk. Mix well until combined.

Blend in vanilla and strawberry puree. Sometimes if I feel like a vibrant looking cake I add a few drops red or pink food coloring at this stage.
Just before baking blend in the stiff egg whites.

Divide the batter evenly between the prepared pans.
Bake for 25 to 30 minutes in the preheated oven, or until a toothpick inserted to the center comes out clean.

Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before inverting them to cool completely.