What’s black, and white & red all over? My newest holiday baking experiment, a moist chocolate cake with a sweet peppermint buttercream!
It feels like it’s been ages since I wrote a baking post! While I haven’t been diligent about documenting my various creations, I love surprising my friends and family with a homemade baked good (typically of their choosing) for their birthday.
For example, my parents’ cake this past July we nicknamed the earthquake/flux capacitor cake. If the photo doesn’t answer any questions you may have as to why we named it that, there was a massive crack/rift that occurred in the top layer. It was a complete and total #pinterestfail and absolutely not “blog worthy”, but rest assured it was delicious and was all consumed in short order.
Alex’s birthday in November brought about a labor intensive but crowd pleasing sea salt caramel cupcake. These little goodies consisted of a caramel cake, filled with gooey caramel, and topped with a swirl of sea salt caramel buttercream. Personally I found them a little too sweet, but the birthday boy gave them two thumbs up.
Which brings me to this holiday season’s latest birthday treat. A good friend of ours has a December birthday, and when I asked her what kind of cake I could make her this year she was brave enough to leave it up to the baker. I poked around online for some inspiration, but no matter what I looked at I ultimately kept coming back to her favorite childhood cake, red velvet with candy cane frosting. I made this for her a few years back and wanted to put a new twist on it this time around.