Recipe: Funfetti Cake

Who doesn’t love funfetti!? Basically a funfetti cake is just white cake in which you dumped a bunched of sprinkles (aka colorful sugar) in to. It really only make the cake better! This is one I did for Gravity Falls party hence the colorful buttercream and fondant designed but you can do whatever you like on top.

Funfetti Cake

Recipe: Chocolate Cake with Cardamom Buttercream

This is probably the best chocolate cake I have ever made. I made these in to mini cake and the batter is so thin I didn’t think it would even bake but when it does it’s the perfect springy, moist chocolate cake with just the right amount of chocolate as to not be overwhelming. The buttercream is a delicious slightly sweet compliment to the velvety adultness of dark chocolate.

Chocolate Cakes with Cardamom Buttercream

Recipe: Gluten Free Twinkies

I bought a Twinkie pan just to make these for my friend who is sensitive to gluten. I’m a big believer in eating foods that are GF naturally instead of trying to make fake versions of the foods you love with gluten that will always be a little disappointing when compared with their gluten packed cousins but on the other hand, everyone has a birthday and he requested these. They do fluff up and are similar enough to the original that they may give you some nostalgia vibes.


Gluten Free Twinkies

Makes about 10-12 twinkies (my pan only holds 8 though so it was 8 + a mini cake)

3 cups gluten-free multi-purpose flour
1 teaspoon xanthan gum
1 1/2 cups sugar
12 tablespoons soft butter
1 teaspoon salt
2 1/2 teaspoons baking powder
1 tablespoon vanilla extract
4 large eggs
1 cup milk

  1. Preheat the oven to 350°F. Lightly grease your twinkie pan.
  2. Using an electric mixer, beat together the sugar, butter, salt, baking powder, and vanilla until smooth.
  3. Now beat in the eggs one at a time then the milk and the dry ingredients, adding about 1/3 of each at a time.
  4. Scoop the batter into the prepared pans. Bake the cake for about 25 to 30 minutes, about 3 to 4 minutes past the point where the cake springs back when touched lightly in the center, and a cake tester (or toothpick) inserted into the middle comes out clean.

Source: King Arthur Flour