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And A Chocolate Drizzle

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Some colorful florals to start your day 🌷🌸🌺 Swiss meringue buttercream, a few @wiltoncakes piping tips, drops of gel food coloring, and plenty of patience - that’s ALL it takes to create a garden on a sheet cake 🌷 Decorating cakes is my favorite way to unplug - I’m up to my ears in frosting, my hands are covered in sugar and colorful spots of food color stains, and my main focus is ensuring that I apply *just* the right amount of pressure to get the shape I’m envisioning in mind. It’s abundantly soothing, and you get this kind of beautiful treat out of it...what’s not to love?? 🍰

〰️ NEW RECIPE 〰️ Meet the cinnamon roll’s classy cousin...the Maple Brown Butter Pecan roll. Take it in. The soft dough is lined with nutty brown butter, covered in brown sugar, drizzle with maple syrup, topped with pecans, and baked until golden...you know when they’re ready to come out of the oven because your kitchen smells so sweet and inviting. These sweet rolls are then slathered in a maple cream cheese frosting and sprinkled with a few more chopped pecans for an extra crunch. These were a huge hit with my taste testers, so I’m thrilled to share the recipe for these rolls (as well as TWO others) in today’s blog post - check the link in my bio to try for yourself 🤗 I hope you have a wonderful Sunday, my friends! ❤️

It is a beautiful morning and I wish that I could share the sunshine with you all, but I’ll share some bright lemon meringue cake instead ☀️🍋 I layered vanilla cake with meringue frosting and lemon curd, covered the whole thing in a heavy handed dose of meringue, and whipped out my trusty blowtorch to give it some color 🔥 I love how this cake turned out because even though it was a simple cake, it soaked up some of the tartness from the lemon curd and gave each layer a bit of extra flavor — it was a great balance between tart and sweet, and it seemed like a wonderful way to welcome the spring 🌻 Have a lovely day, my friends! ❣️ I’m going to spend my afternoon writing up some recipes to share with you — I’m hoping to try a new coffee shop in Austin...any favorites?? ☕️

Peanut butter. And chocolate. Rolls. Yes, you read that right. 😍 Soft, light dough filled with a peanut butter and brown sugar mixture (imagine peanut butter cookie dough...flavorful, sweet, and crumbly), topped with a peanut butter cream cheese frosting, and generous blobs (the scientific term — blobs) of chocolate ganache 🌀 I was hypnotized by these gems - they’re quick, easy, a little a messy, but awesome because they can rise overnight in the fridge and only need a quick proof in the morning before getting golden brown and delicious ☀️ and...peanut butter and chocolate? For breakfast? I’m there. 〰️ What a week! Things have been moving so quickly, these last few days have flown by, but I’m so glad to have been able to spend so much time baking. I’m an early riser, so I cherish my quiet mornings working with dough while the city sleeps. 🥐 Have an extra sweet Friday, my friends❣️

I have a love-love relationship with carrot cake 🥕 I love it so much that I truly can’t bake carrot cake/muffins/loaf too often because I have no self control when it comes to moderation 😂 I know, I bet you’re thinking, “carrot cake? Really?” YES! The spices — cinnamon, nutmeg, and clove — the bright orange specks of carrot which keep the batter oh-so soft and moist, the thick cream cheese frosting that is *just* the right amount of tangy and sweet...and a sprinkling of crunchy walnuts to break up the smooth texture. For me, it’s heaven on a plate 😍 I’ve also started making carrot cake overnight oats as a snack during my work day, and let me tell you...it’s JUST like a slice of carrot cake, except it’s much faster (and quite nutritious) to make...recipe to come!😊🥕

When life gives you lemons....make a lemon meringue cake 🍋🍋🍋 Also, when your mom sends you an adorable lemon apron, you make a lemon meringue cake. Plain and simple. I really needed some inspiration and this apron surely brought it my way - I had leftover egg yolk from last week’s baking, so I made some lemon curd. Then, I used egg whites to make meringue frosting and added them to the vanilla cake. And now, I am back at square one, needing to find a use for half a dozen egg yolks 😂 It’s a *ruthless* cycle, but I wouldn’t trade it for anything different 🍰

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