Hey, guys! Once again, it’s been a while…you may or may not have heard that I finally uploaded my vegan cake cookbook!! Like…two months ago, to the day. Agh! (...)
Hello internet peeps! How’s life? I know mine has been pretty boring, but I suppose that’s good in the grand scheme of things. School’s almost over. I took the (...)
Wow, it sure has been a while since I’ve posted, hasn’t it? My bad. Blame it on schoolwork, upcoming finals, AP exams next week (AHHHH!), etc. etc.I suppose (...)
We all make mistakes in the kitchen on occasion. Sometimes we forget to add the baking soda to the cake batter (guilty); sometimes we accidentally add four (...)
I dunno about you, but we’ve been having a pretty weird start to our spring over here in New England. Recently, we got a good few inches of snow and were this (...)
Happy April everyone! With spring upon us (the passing of time never fails to surprise me, I tell you), a refreshing, lightly-flavored cake such as this one (...)
Hi there! Yes, I’m still alive. I’mma make this post quick and dirty (or as much so as is possible in this corner of the internet) because I’ve got a shit ton (...)
Geez it’s been a long time since I’ve posted on this here blog, hasn’t it? And by “a long time”, I mean “approximately two weeks”, which is basically the same (...)
If there was ever a recipe I would recommend you not make, it would be this. Because holy shit, this stuff is dangerous.This genius cookie brittle, courtesy of (...)
Time for another Bundt Bakers post, folks! This month, the theme is cinnamon, our host is Sew You Think You Can Cook, and June is once again using this whole (...)
Mexican chocolate cake with whipped ganache and candied serrano peppers
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Here’s one way to say I love you: bake this cake. Or buy it. If you’re one of the people going to the “chocolate auction” at my mother’s church tomorrow, feel (...)
Are you in need of a new show to binge watch? Wait, stupid question—of course you are. We all are. And today, I have the perfect recommendation for you: a (...)
For whatever reason, I have posted shockingly few bar desserts on this blog. Not because I dislike bars—in fact, one might say I enjoy them to a dangerous (...)
Need a way to use up all that god damn caramel sauce you whipped up for that huge cake you made a couple weeks ago? Look no further! Because June is here to (...)
Boy, I sure have been posting a lot of cake lately. How about we switch things up a little bit por un momento, bake something that may actually contain some (...)
Chocolate peanut butter caramel layer cake with vanilla bean buttercream
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Remember when I said that homemade vegan caramel sauce was “perfect for drizzling on a cake”, perhaps “a certain cake which you may be seeing in the future”? (...)
So it’s recently come to my attention that this blog here has just turned two years old. All I can say is, wow. Really shows that even if you’re a (...)
New year, new Bundt Bakers post. And what else is new? The host! That’s right—this month’s host is yours truly, swooping down to bestow you all with the (...)
You know those really elaborately decorated cookies everyone seems to be able to make these days? The ones with dots of royal icing the size of a proton and (...)
I warned you that I was messing around with pineapple in the dead of winter. I acknowledged that it was totally unseasonal, but that I couldn’t resist, and (...)
Chocolate chip cookie dough stuffed cinnamon rolls with brown sugar glaze
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How long have I waited to post these? TOO DAMN LONG. These are my ultimate cinnamon rolls, people. You’ve got the same sweet, fluffy dough as your favorite (...)
Have you ever woken up the day after a pie-filled holiday (Christmas, Thanksgiving, etc.), looked in the fridge, and said “screw it—I’m having pie for (...)
Welcome to the 2016 era of How to Philosophize with Cake, everyone, and already things are looking...fantastically unhealthy. Well! Not much has changed, has (...)
