Or, if you're me "Carrot Cake for Two When You Know It's Really for One". ;)


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This cake is perfect for those of you who love carrot cake but don't want to spend the time and energy to make a layer cake. This cake is quick, simple, and small, so you won't end up with too many leftovers. And this whipped icing is basically the best icing in the universe ( Read more... )

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For me, this recipe was a good way of using up leftover Halloween pumpkin, but I know in America pumpkin is more of a year-round thing. It would also work perfectly well with any other kind of squash. It makes a richly flavoured, moist, slightly crumbly loaf, which is still solid enough to toast (which I highly recommend; I persuaded myself that ( Read more... )

I'm embarking on a baking mission this holiday, as stated here. It's mostly to expose myself to different ways of doing things, as I'll be trying out recipes gathered from all over the web. Hopefully some of these recipes will form the basis of some of the things I'll be selling once I start my home baking business, too ( Read more... )

Hey all!

I'm a long-time lurker under another account and since I've finally decided to start my own baking blog, here is my first post.

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Originally posted by foodstory at Kovrizhka, grandma's spice cake (vegan version)

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Here is a classic gingerbread, spicy and moist. It's not dense and sugary enough to be called a "cake" to me, but it's a delicious little sweet bread to snack on throughout the holidays. I made this a few days ago and my mom has already asked for it again--but this time, a double batch.


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Originally posted by foodstory at Tamarind and fresh ginger cake (vegan version)

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