Babycakes

My mom always called us girls babycakes. I have two sisters, an older sister and a twin sister. We all just happen to be really creative. One thing I love about my sisters is that we always share. Don't get me wrong, as kids we hated sharing. Today, we can take one look at each other in a restaurant, although thinking we should order something healthy like the a pear and Gorgonzola salad (with the dressing on the side), we're really craving something like a blue cheese burger and fries. It only takes one glance at each other and we know we'll be nibbling off each others plates, our guys wouldn't even know what hit'em, they hate sharing dishes anyways. Same thing with beer and desserts. We just share. I think my mom would be proud. Her babycakes are sharing. 

These babycakes or "cakes for two" as I call them are perfect for sharing or fulfilling the craving of one very big sweet tooth. What can you say, they are just really cute and these flavors are perfect for spring. Here is my collection of "cakes for two." Enjoy!

4 inch two layer Red Velvet Cake with Cream Cheese Frosting

This cake was very rich and dark red. The cake was moist and the frosting was just enough. Perfect or two lovers. 

 4 inch Chocolate layer cake

Double chocolate birthday cake, cant go wrong with that.

4 inch two layer Lemon Cake with Salted Caramel Frosting

Surprisingly the combination of lemon and caramel tasted great together. I had some extra caramel frosting from the beer cupcakes that I stored in the freezer that I just whipped up real quick and it was perfect for a little variety. It looks the silkiest out of all the cake frosting. A little lemon rind garnishes the top of the cake. 

 Four inch Strawberry Puree Buttercream Cake

This cake is made with fresh strawberries pureed into the buttercream with a nice buttermilk vanilla cake. Very fresh and perfect for spring. 

6 inch two layer Lemon Raspberry Cake with Buttercream Frosting

This cake is spring time in a bite and is perfect for four. Mixed berry preserves fills the inside layer of the cake. One trick is to line the outer circumference of the first layer with buttercream then spread the filling, in this case the preserves, in the center. The result is a nice white cake without berries seeping out the sides.   

 Rustic Chocolate cake 

This cake is rich on its own. I baked these cakes in four inch Spanish tera cotta ramekins. Chocolate ganache spread between the layers and ontop. Perfect with a fine espresso.

Red Velvet No-cup Cakes

I like making cupcakes without the liners and that's what I mean by no-cup cakes. I think it makes it easier to eat and makes it a bit fancy.

Bake on, 

Sarah