Sunday, March 2, 2014 Monday, November 11, 2013
Tuesday, October 8, 2013
hipsterfood:

Here’s a very easy-to-make frosting that comes together in minutes, using only four ingredients. It’s classic, but not boring - the whole vanilla bean brings so much flavor to even the most basic cake. By making some easy substitutions, like adding in cocoa powder or stirring in rosewater, this turns into a really versatile staple for any budding baker’s repertoire. 
Read More

hipsterfood:



Here’s a very easy-to-make frosting that comes together in minutes, using only four ingredients. It’s classic, but not boring - the whole vanilla bean brings so much flavor to even the most basic cake. By making some easy substitutions, like adding in cocoa powder or stirring in rosewater, this turns into a really versatile staple for any budding baker’s repertoire.

Read More

Friday, March 15, 2013
Thursday, February 14, 2013
Sunday, October 7, 2012
dizzymaiden:

DIY: How to Make Perfect Bottomed Cake Pops

dizzymaiden:

DIY: How to Make Perfect Bottomed Cake Pops

Tuesday, August 14, 2012
americastestkitchen:

Cakes Throughout U.S. History 
A food timeline has never tasted so sweet.
See the full size infographic

americastestkitchen:

Cakes Throughout U.S. History 

A food timeline has never tasted so sweet.

See the full size infographic

Thursday, June 14, 2012 Friday, June 1, 2012 Sunday, May 27, 2012

Raw sprinkles
Ingredients:1 cup raspberries2 oranges, zested2 lemons, zested 2 limes, zestedDirections:Crumble the raspberries into pieces, and zest the lemons, limes, and oranges.  Mix everything together, and dehydrate for 6 to 8 hours on 118 degrees.  The raspberries should be completely dehydrated, with no moisture left.  Pour your mixture into a spice grinder, and pulse a couple times until you have small sprinkle sized pieces of fruit.  You’re done!  My recipe makes a little under 1/2 a cup, or about 21 teaspoon sized servings.  If well dried, the sprinkles should keep in the cupboard for a couple of months.

Raw sprinkles

Ingredients:
1 cup raspberries
2 oranges, zested
2 lemons, zested 
2 limes, zested

Directions:
Crumble the raspberries into pieces, and zest the lemons, limes, and oranges.  Mix everything together, and dehydrate for 6 to 8 hours on 118 degrees.  The raspberries should be completely dehydrated, with no moisture left.  Pour your mixture into a spice grinder, and pulse a couple times until you have small sprinkle sized pieces of fruit.  You’re done!  
My recipe makes a little under 1/2 a cup, or about 21 teaspoon sized servings.  If well dried, the sprinkles should keep in the cupboard for a couple of months.