Let me begin with the fact that I am in love with Smitten Kitchen!!! I often spend countless hours just pouring through the hundreds of recipes for tips, inspirations, challenges, etc. One of my favorite things on the recipes page is the fact that she has separated cakes into 2 categories: Everyday Cakes and Celebration Cakes. Since I had been focusing so much on the decorating aspect of baking, I realized that I should dedicate time to the actual cake. And so my journey into the Everyday Cakes section began!
The first cake I tried was this Raspberry Buttermilk Cake. It was soo easy, and the batter was perfect for any kind of fruit…so I started thinking…
…and I ended up using all of the different fruits I had on the counter and in the fridge. Finished products were a raspberry buttermilk cake, a banana and almond cake (I switched the raspberries to bananas, changed the vanilla extract to almond and then added freshly toasted almonds to the top), and a strawberry mojito cake (I changed the raspberries to strawberries and sprayed the finished cake with a lime juice, sugar and mint syrup that I boiled together.)
I gave the mojito one to my roommate because she could nottt stop eating it hahaha
The next recipe I tried was one of Ina Garten’s recipes for a Lemon Pound Cake.
Its a pretty basic “cake with glaze” recipe but it has a key step that most cakes leave out: drizzling of syrup. This issss 100% why this pound cake is the smoothest and most delicious lemon pound cake you will ever have. After the cakes are turned over and cooled on the rack, you spray or drizzle a boiled syrup of fresh 1/2 cup lemon juice and 1/2 cup granulated sugar; this keeps the cake suuuper moist and adds an awesome tartness to offset all of the sugar from the glaze you eventually drip on top of the cake.
From now on, I will be trying and bake 1-2 new cake recipes a month, not only for practice but also, I think the people I bake for will be happy to have some new flavors in the mix (: