Reversed German Chocolate Cupcakes

July 03, 2018 by Sarah Blanchard in baking, sarah

A moist chocolate cupcake, filled with a crunchy chewy mixture of dulce de leche, toasted coconut, and pecans, topped off with a pile of rich and thick chocolate buttercream.

Why reversed? A classic German Chocolate Cake uses a coconut pecan frosting. These cupcakes rock the nutty duo on the inside (which is, I may add, an aesthetic win). The flavor profile is jacked up a notch by toasting the coconut and pecans, subbing out the evaporated milk mixture for dulce de leche, skipping over the traditional cake recipe, which uses sweet German chocolate, in favor of a deliciously deep and moist cocoa cake, and sweetening the deal with pretty swirls of chocolate frosting.

cakes of the past

October 15, 2017 by Sarah Blanchard in sarah, food

I just received a set of Russian piping tips in the mail and I am so excited to try them out! Since it's Fall, I'm thinking of a Chrysanthemum covered cake...stay tuned!

Thinking about cake decorating got me reminiscing about some of my favorite cakes of the past. I've never taken any cake baking or decorating classes, unless you count Google & YouTube. It is simply a hobby (some might say obsession). I like to think about cake flavor combinations, and I like to think about new ways to decorate cakes, and I like to look up different techniques, and I scroll through Pinterest for extra inspiration. Whenever I see an opportunity to bake a cake for some occasion, I pounce on it. It's selfish, really. My mind is overflowing with cake ideas and I want to try them out.