Wednesday, March 25, 2015

Purple Ombre Sprinkle Cake

 
Alright, we're making sprinkle cake today. You'll need ingredients for your favorite vanilla cake recipe, a round cake pan (I used a 7 inch), and whole lot of sprinkles.


Mix up the vanilla recipe and evenly divide the batter into however many bowls you like. I used 5 colors so I can get a true ombre effect from white to dark purple. Each color will be a layer of cake. Tint each batter with increasingly more purple, or whatever color you're using. I start light and then move to the darker colors so if I mess up (say, I add too much purple to the lightest purple) I still have enough batter to mix up another lightest purple and use the other one as a middle color.


Okay, so we skipped a few steps. Bake the cakes, stack them with your favorite frosting recipe (I used this creamy buttercream). Ice the outside of the cake, throw some sprinkles at it (yes, literally). I promise you a better tutorial sometime in the future...


 Ta da! I used fresh strawberries between the layers as well. Doesn't cut as clean, but the taste is great and really, when you're making cake that's what counts. Very impressive and, if you have some patience, really not much harder than a traditional layer cake (except for the mess!).


Every year, my mom asks for a sprinkle cake for her birthday. This year's sprinkle cake (on the bunny stand, far right) was a smaller affair, but very sweet nonetheless.








Monday, March 23, 2015

Salty Nutty Crunchy Caramel Chocolate Matzah

As Passover quickly approaches, I've started thinking about desserts (of course). Here's my classic chocolate caramel matzah


Make sure to sprinkle your favorite nut (toasted and chopped) and some sea salt over the chocolate before it sets for an extra something special. It's crunchy and chocolatey and rich, but the saltiness makes it (way too) easy to eat.


I like to use good quality dark chocolate to give the dessert a more grown-up friendly twist. Prefect to bring to a party or a seder--just make sure there's plenty to go around!  Try bagging a few pieces up in little plastic candy bags and tying each up with a ribbon for a lovely gift. This recipe keeps for a few days after you make it, so I can make a big batch at the beginning of the holiday and, as long as it doesn't get eaten right away, I can serve it at the first two seders no problem.




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