Devil’s Food Cake

I hate baking layer cakes. I am absolutely terrible at making them because I can’t frost a cake to save my life. That’s why I usually make entremets. With a pastry ring, you don’t need frosting skills. All you need are pouring skills, and I’ve got those.

Sinful dark chocolate devil's food cake with raspberries. Click for the AMAZING recipe!

There are so many pretty layer cakes all over the web, and whenever I see one it makes me sad. I just don’t get how the frosting on cakes can be so smooth when mine turn out positively awful. I’ve read countless tutorials and made lots of layer cakes over the years, but I’m never happy with how they are. Flavour wise, they’re great. The cake and the frosting are almost always delicious. The appearance? Well, that’s another story.

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Vanilla Tart

­­­­I’m back from San Francisco, where I got to see a lot of really neat things like artichokes growing on Alcatraz and pistachios growing on a pistachio farm.

Do you like vanilla? This is a vanilla tart with white chocolate-vanilla ganache, rum-infused lady finger biscuit, vanilla mascarpone cream, and ground vanilla bean garnish!

I spent a lot of the trip searching for ingredients and equipment that is a tad difficult to find in Toronto, and I am happy to report that I found many great gadgets that I will share with you in the next few weeks.

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