The basic ingredients for a high ratio cake include flour, sugar, butter (fat), eggs, a liquid, and baking powder. Most of the time, I use milk as my liquid. A couple of times I've used some of the liquid that comes with maraschino cherries. One day I had a lemon, and wondered how lemony it … Continue reading Knock You Over the Head with Lemon Cupcakes
I like to think I've finally mastered ratio baking a chocolate cake. A high ratio chocolate cake, that is. At least, one that I enjoy because my husband won't eat chocolate cake, my son only likes to decorate, and my daughter is partial to the whipped cream. And my cat should absolutely keep her distance. … Continue reading Adventures in Ratio Baking: Chocolate Cake With Whipped Cream Frosting
When I was pregnant with my daughter, I had to go in every week for a progesterone shot. Most days were fairly routine: get my son into the car, drive over, get shot. But, on Wednesdays, it was: get my son into the car, drive over, walk through a farmer's market, get shot, walk out … Continue reading Berry Yogurt Tart
Well, sometimes I make cupcakes and freeze most of them. Sometimes I look online for something like mug cakes! I have a mug. Now that it's practically summer here in Southern California, I don't use it for hot chocolate. Instead, it sits and waits for winter to come along again. Recently, Kimberly of Mother of … Continue reading What Do I Do When I Want Cake, But No One Else Does?
The Lily Cafe 