Matcha Mille Crepe Cake

Matcha Mille Crepe Cake

The first time I heard of a mille crepe cake, I thought… interesting concept, don’t know how I feel about it, but it’s worth a try. With that, came the Berry Crepe Cake in which I filled traditional crepe layers with pastry cream and berry whipped cream, and it did not disappoint! Fastforward to present day. A crepe shop just opened up nearby and I was reminded once again of the mille crepe cake. This time, I wanted to take a different approach and make a Matcha Mille Crepe cake. And just for kicks, I thought it would be even better if it were miniature size.

Matcha Mille Crepe Cake

Matcha Mille Crepe Cake

You begin by making the batter of the crepe. For this recipe, I adapted my go-to crepe recipe. As I am making one mini cake, I cut the recipe in half. The proportions that you see in the photos are only half of the recipe at the bottom of the page. To start out, sift the flour, matcha powder, and salt in one bowl.

Matcha Mille Crepe Cake

In another, whisk together the milk, egg, and melted butter.

Matcha Mille Crepe Cake

Combine the two together and whisk until just combined. Do not over mix the batter, as it will cause the crepes to become tough. If there are a few lumps, that’s okay.

Matcha Mille Crepe Cake

Strain the mixture through a sieve to remove any lumps. You should end up with a smooth batter. Cover the batter with saran wrap and refrigerate for at least one hour.

Matcha Mille Crepe Cake

Once the batter has had time to rest, check the consistency. It should be on the liquid side, almost like chocolate milk. If it is too thick, gently whisk an additional tablespoon or two of milk.

Take a nonstick skillet and grease it with butter. Use a paper towel to dab off any excess. Save this paper towel, as you will use it to help re-grease the skillet between each crepe. Over medium heat, take about 1/4 cup of batter and pour it into the pan. Quickly swirl the pan around to evenly coat and allow it to cook. When the top side slightly dries out, it is ready to flip. Just a quick tip– the first crepe usually never turns out right, at least for me. So if your first one isn’t perfect, don’t be disheartened!

Flip, and cook the other side until it has dried and formed brown spots. Move the crepe to a plate, use the paper towel to re-grease the pan, and begin your next crepe. Continue until all of the batter has been used up and you have 8-10 crepes. Allow them to cool completely.

Matcha Mille Crepe Cake

To get them perfectly round and miniature, I use a cookie cutter. Each crepe will give two mini crepe circles. Cut and trim all the crepes to the desired size. You should have 16-20 mini crepes. A typical mille crepe cake will have 20 layers.

Matcha Mille Crepe Cake

Matcha Mille Crepe Cake

Matcha Mille Crepe Cake

For the filling, there are several options you can go with. Whipped cream, pastry cream, red bean paste, or fruit all go great with green tea, but I chose to go with a matcha whipped cream filling. As matcha powder lumps up fairly easily, you have to first mix it with heavy whipping cream that has not yet been whipped up.

Matcha Mille Crepe Cake

Whisk together until most of the lumps are gone. Then, you can fold the liquid into some already whipped cream.

To assemble, it’s simply a matter of alternating the crepe and filling! I put it on a cake turn table to make it easier and am using a straight spatula. You want to make sure each layer of whipped cream is a thin layer, roughly equivalent to the thickness of each crepe layer. Spread the cream to the very edge of the crepe; it’s okay if some overspills.

Keep alternating until all of the layers are completed. You want your last layer to be a crepe, not whipped cream. You can use the straight spatula to clean up any cream that spilt over the edge.

Matcha Mille Crepe Cake

Matcha Mille Crepe Cake

Finally, dust the top with matcha powder. Use only enough matcha to just cover the top, as too much matcha can cause it to have a bitter taste.

Finally, it is finished! I recommend letting it sit in the refrigerate for at least 2-3 hours before consuming so that the layers can meld together, but it can also be consumed right away. Enjoy!

Matcha Mille Crepe Cake

Matcha Mille Crepe Cake

Matcha Mille Crêpe Cake

1 c flour

3 Tbsp matcha powder

pinch salt

2 eggs

1 1/2 c milk, plus more for thinning the batter if needed

2 Tbsp melted butter, cooled to room temp

1 cup Matcha whipped cream, recipe below

Matcha powder, to dust

  1. Sift flour, matcha powder, and salt together in a bowl. Set aside.
  2. In another bowl, whisk together the eggs, milk, and butter until combined.
  3. Make a well in the flour mixture and add in the milk mixture and whisk until just combined. Strain it through a mesh sieve to remove any remaining lumps.
  4. Cover the batter with saran wrap and refrigerate for at least one hour. Once the batter has had time to rest, check the consistency. It should be a thin batter. If it is too thick, gently whisk in an additional tablespoon or two of milk.
  5. Take a nonstick skillet and grease it with butter. Use a paper towel to dab off any excess. Save this paper towel, as you will use it to help re-grease the skillet between each crepe.
  6. Over medium heat, take about 1/4 cup of batter and pour it into the pan. Quickly swirl the pan around to evenly coat and allow it to cook. You will know when it is ready to flip when the top side slightly dries out.
  7. Flip, and cook the other side until it has dried and formed brown spots. Move the crepe to a plate, re-grease the pan with the paper towel, and begin your next crepe. Continue until all of the batter has been used up, making about 16-20 crepes. Allow them to cool completely.
  8. To get them perfectly round and miniature, use a round cookie cutter. Each crepe will give two mini crepe circles, making about 32-40 mini crepes. Use half for one cake and the other half for a second cake.
  9. To assemble, alternate the crepe and filling. Make sure each layer of whipped cream is a thin layer, roughly equivalent to the thickness of each crepe layer. Spread the cream to the very edge of the crepe.
  10. Keep alternating until all of the layers are completed. The last layer of the cake should be a crepe, not whipped cream. Use a straight spatula to clean up any cream that spilt over the edge.
  11. Finally, dust the top with matcha powder. Use only enough matcha to just cover the top, as too much matcha can cause it to have a bitter taste.
  12. Letting it sit in the refrigerate for at least 2-3 hours before consuming so that the layers can meld together. Serve cold.

Matcha Whipped Cream

2 Tbsp heavy whipping cream, not yet whipped (liquid form)

1 Tbsp matcha powder

1 c whipped cream, whipped to stiff peaks

Whisk together 2 Tbsp liquid form heavy whipping cream and 1 Tbsp matcha powder until most of the lumps are gone. Then, fold the liquid into 1 cup of whipped cream.

Matcha Mille Crepe Cake

Cakey Brownies


This has been an absolute whirlwind of a week! School has begun once more, and with that comes the long 6 hour drive down, the moving in, unpacking, and getting everything settled. Class has already started and it has been very bittersweet for me as this is also my final semester before graduating in December. In the midst of this, I was asked by a couple to bake for their adoption fundraiser they were having this weekend. I have known them since I could remember and they are now adopting their second child!! To learn more about their adoption process, head over to their own blog page, One More Blessing, to find out more about their journey!

Cakey Brownies

I was very honored to have been asked to bake for their fundraise! To help their efforts, I baked a Chocolatey Chocolate Sprinkles Cake, a Carrot Cake, my red velvet whoopie pies, chocolate chip cookies, and a pan of brownies for their bake sale.  These are all of my classic recipe that I have made well over ten times each and is always a crowd pleaser. In the past, I have made my Classic Brownies which are brownies with more of a fudge consistency, but since we already have an intense chocolate cake, I decided to make a cakey brownie instead, which is more gentle with the chocolate flavor. This version takes almost the same ingredients and concept as the Classic brownies, but by substituting half of the chocolate chips for cocoa powder, it creates a much lighter and cakier brownie!

Over a double boiler, melt the butter and chocolate chips. Remove from the heat, then, add the sugar and whisk until fully incorporated. The mixture will be grainy, but that is okay. Quickly whisk the eggs in one at a time, as you do not want the hot chocolate mixture to cook the eggs.

Cakey Brownies

Once that is completely mixed through, sift in the dry ingredients.

Cakey Brownies

Whisk until just combined. Pour into a 9×13 inch pan that is lined with parchment paper, and smooth out the top. LOOK AT THAT BEAUTY!!

Cakey Brownies

Bake for 25-30 minutes in a oven until an inserted toothpick comes out clean. The top will be shiny and gorgeously crackly.

Cakey Brownies

Allow it to completely cool before slicing in. You could eat it while it is still warm, but then some of the steam will escape and cause the brownies to be dry. Waiting until it is completely cooled will allow the moisture to remain inside.

Cakey Brownies

By just changing one ingredient, you can turn a brownie from a fudge to a cake consistency!!

Cakey Brownies

Cakey Brownies

  • Servings: 12 brownies
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recipe adapted from Classic Brownies

2 c semi-sweet chocolate chips

1/2 c unsalted butter (1 stick)

1 c sugar

3 eggs, room temperature

1/4 tsp vanilla

1 c all purpose flour

1/4 c cocoa powder

1/2 tsp baking powder

pinch of salt

Preheat the oven to 350 degrees and line a 9×13 inch pan with parchment paper.

Over a double boiler, melt the chocolate chips and butter until completely melted. Remove from heat and whisk in the sugar. Add the eggs in one at a time, whisking completely to incorporate. Add the vanilla, whisk, then sift in the dry ingredients. Whisk until just combined, then pour into the prepared pan. Bake for 25-30 minutes until an inserted toothpick comes out clean. Allow to completely cool before serving!

Carrot Cake


“What’ve you been up to?” is the question I have encountered most yet have no idea how to respond every time I am asked. Part of it is because I have been attending to the most random this and that chores and errands, yet another part sheepishly acknowledges the sleeping-relaxing-and-doing-nothing part of my summer. Nonetheless, I cannot believe school begins again in a little over a month and my list of things to do is still so long. With so many things buzzing around, I find myself making my classic carrot cake, the very one whose recipe I have used since freshmen year of high school, six years ago! I made a Mini Carrot Cake version when I first began this blog, but decided I needed to update it and show the steps on how it’s made (aka the three steps that are required). I loved and stuck to this version because the cake comes out gloriously light and fluffy, unlike the dense pound cake like ones you may find at the grocery stores. Each bite is full of flavor and spice, and you can eat it knowing it’s good for you (at least compared to my Ultimate S’mores Brownies).


To start out, measure out all the ingredients. Have the carrots already grated and ready to use! I measure out the dry ingredients directly into my sifter to save an extra dish to wash.


With a whisk, mix all the wet ingredients in a bowl. The mixture will be gooey and thick.


Sift in the dry ingredients and mix those in as well! Try not to over mix.


Then, switch to a rubber spatula and add your carrots. If you want to add nuts, you would do so at this stage as well. Make sure to lightly toss the nuts in flour beforehand to prevent it from sinking to the bottom of the cake.


Fold all the carrots until they are completely incorporated.


Transfer to three 8inch rounds that have been buttered and floured with a parchment paper round lining the bottom. Bake it for 30-35 minutes until a toothpick inserted has come out clean! As it is baking, make the cream cheese frosting.


Look at how yummers it looks! This is probably the easiest yet most decadent cream cheese frosting you can ever make. I always use a 1:1:1:1 ratio for the ingredients– 1 box cream cheese, 1 stick butter, 1 Tbsp vanilla, and 1 pound of powdered sugar. Over time, I have added one ingredient to it to make it extra special, and that is 1 Tbsp of heavy whipping cream. It lightens the frosting without adding any extra sweetness to it and makes it heavenly!


Once the cakes are cooled, you can layer and frost your cake! I only used two out of my three layers because I wanted to save the last layer for consumption at a later time! I kept the cake simple and let the flavors do all the talking. Please don’t judge the way I cut my cake above…I don’t know what I was thinking. The cake was just so good….Now, I’m off to share this deliciousness with some dear friends– until next time!


Carrot cake

makes ONE three-layer 8inch cake

4 eggs

1 ¼ c vegetable oil

2 c white sugar

2 teaspoons vanilla

2 c all-purpose flour

2 tsp. baking soda

2 tsp. baking powder

½ tsp. salt

2 tsp. ground cinnamon

3 c grated carrots

1/2 c chopped nuts (walnuts or pecans work well), optional

Preheat oven to 350 degrees. Butter and flour three 8inch cake pans and line the bottoms with parchment paper rounds. Set aside.

In a large bowl, whisk together the eggs, oil, white sugar, and vanilla. Sift in flour, baking soda, baking powder, salt, and cinnamon. Fold in carrots.

Pour into prepared pans. Bake for 30-35 minutes or until toothpick comes out clean. Let it cool in pans before removing, then allow to chill in the refrigerator until cold before icing!

Cream Cheese Frosting:

1 stick of softened butter, unsalted

1 package (8 oz) cream cheese, softened

1 box powder sugar, more or less depending on consistency

1 Tbsp vanilla

1 Tbsp heavy whipping cream

Beat together all the ingredients until completely mixed together and combined. Use to ice cooled cakes and if desired, chop some walnuts and sprinkle on top to decorate.

Lemony Lemon Cake


It is that time of the year where your neighbors and friends drop off large bags of fresh picked lemons on your doorstep even though you have your own lemon tree growing in your backyard! I have long been a fan of this ridiculously sour fruit. Whenever I drink water, I always like to place half a lemon in to spruce it up. I love the lemon bars that I have made a while ago, and even add lemon into my homemade chicken noodle soup! The flavor of a lemon can either be a star or an enhancer of the flavors around it, depending on how you want to use it. With lemon season upon us, I wanted to make it the star and decided to make a lemony lemon cake! Not just a regular lemon pound cake which is probably the most popular form of turning this fruit into dessert, but lemony lemon where we double the use and include the zest as well to enrich the flavor.


For this recipe, I picked four lemons fresh from our lemon tree. Our tree is still ripening, but have a nice handful of lemons that are already ripe and ready to be used.


This recipe is actually a lot easier that I thought it would be and used less ingredients than a typical cake. I think a major part is because it relies on the six eggs, which deepens the flavor and adds body to the actual cake itself. Measure out the flour, baking powder, and salt in a sifter and set aside for later use.


Beat together the sugar and butter until white, fluffy, and creamy. When it looks like the above photo, add the eggs in one at a time.


While that is going, zest four lemons and juice them until you get 3 tablespoons worth of lemon juice. I only needed one lemon’s worth of juice as it was a large one. Add the zest into the batter after the addition of eggs. Then, sift in the dry ingredients, mix, and add the milk and lemon juice (basically making buttermilk but contains the lemon flavor). Separate the batter as evenly as you can into three pans that have been buttered and floured down. I also cut out parchment paper circles to line the bottom of the pan. The batter will be thick but light and fluffy!


Bake until golden and the tops bounce back when pushed down with a finger.


Allow them to completely cool before using! For my finished cake, I unfortunately do not have any photos of the assembly as I was in a rush to finish the cake. To assemble them, I used a serrated knife to trim off the sides of the cake (as they were baked slightly dry) and filled the layers with a jar of beautiful lemon curd I made a couple days before. I will be doing a tutorial on that as well in the future but have included the recipe below.


To top it off, I made a gorgeous swiss meringue buttercream. I chose this form of buttercream as opposed to the other kinds because the silky texture would be able to complement the spongy texture of the cake as well as balance out the tart lemon curd without being too overpoweringly sweet. A detailed tutorial of the Swiss Meringue Buttercream can be found here.


To create the swivels and ruffles, I used a Wilton 1M tip that I also use to make rosettes. I simply pipe 2 inch sections along the side all the way to the top middle of the cake and then begin the next section. The swiss meringue buttercream is perfect for this because it maintains a silky look! A traditional American buttercream can leave a dried out look so the Swiss buttercream is perfect for the job! This cake is perfect and ready for the summertime!

Lemony Lemon Cake

makes one cake (three layers)

recipe adapted from Cupcake Jemma

3 c flour

4 1/2 tsp baking powder

3/4 tsp salt

1 3/4 c sugar

1 2/3 c unsalted butter, room temp

6 large eggs, room temp

zest of 4 lemons

3 Tbsp fresh squeezed lemon juice (about 1-2 lemons worth of juice)

2 Tbsp milk

Preheat oven to 340 degrees F. Butter and flour three 8 inch baking pans, then line with parchment paper circles. Set aside.

Sift together the flour, baking powder, and salt and set aside.

In the bowl of a stand mixer, cream together the sugar and butter on medium-high speed with a paddle attachment for 5 minutes until fluffy and has lightened in color. Add the eggs in one at a time, mixing between each addition. Scrape the sides and bottom of the bowl. Add in the lemon zest, then the sifted dry ingredients and mix on low speed until incorporated. Pour in the lemon juice and milk and mix until completely mixed in, then the batter is done! Evenly divide the batter between the three pans and bake until golden and the cake bounces back if poked, about 40-50 minutes. Allow to cool completely before using!

Perfect Lemon Curd

recipe by Cupcake Jemma

makes about 3 cups of lemon curd

5 egg yolks + 2 whole eggs

zest of 1 lemon

1/c c lemon juice (about 3 lemons)

1/2 c sugar

1/4 c unsalted butter, cold and cubed

Over a double boiler, mix together the eggs, lemon zest, lemon juice, and sugar. Continue to stir over heat until the mixture has thickened, about 5-10 minutes. Add in the butter and mix until all is melted. Push through a fine mesh sieve to get out any lumps. Add into jars and refrigerate until completely cooled. Serve however you like!

Vanilla Ombre Cake


I love Pinterest. Can I get a holla, amen, ditto, right back at ya from anyone? I’m constantly on Pinterest to get new ideas, recipes, and inspiration! Well, here at college I am gearing up towards my finals week. What that means are papers, exams, presentations, and something I can make so I can procrastinate. And thanks to Pinterest, I have decided that my form of procrastination falls to a vanilla ombré cake.

The method of making this vanilla cake is slightly different than the other cakes I’ve made in the past. As I wanted to make a four layer cake, I decided to double the recipe of this one. I normally don’t advise doubling a recipe you have never tried before, but I just went for it. I got lucky, and came out with this cake!


First, combine the egg whites, 1/2 of the milk, and vanilla and whisk together until smooth. If you are not doubling the recipe, you would only combine 1/4 c of the milk. I had it doubled which is why it is 1/2 cup. Set aside.


In the mixing bowl of a stand mixer, sift the flour, sugar, baking powder, and salt together.


Add the butter and remaining amount of the milk and mix until combined. The mixture may look lumpy and bumpy and that is okay! Keep mixing until everything is evenly beaten through.


Scrape the sides of the bowl and on low speed, slowly drizzle the egg white mixture into the batter. Stop the mixer often so you can scrape down the sides of the bowl. At this step, the batter will thin out and become smooth and even. This is what the finished cake batter will look like.


To make sure each cake layer receives the same amount of batter, I measured it all out. It gave slightly more than 8 cups, making it to be 2 cups of batter per layer.


If you are not making an ombré, pour into baking pans to bake. If you are going to ombré color your cakes, pour the batter into medium sized bowls. Select a color you want your cake to be. I am using a mix of Wilton’s Creamy Peach and a slight dab of the Violet and the colors are beautiful! Make sure you use gel coloring so you do not water down the batter with food coloring. Once you pour two cups of batter into four cups, pour the remaining batter (should be around 1 cup) into a fifth bowl. This is where you will mix the “control” coloring to make sure all the other layers are of the same shade. Make sure your control is a much darker shade than the darkest layer color you want. It is okay if you put too much, as I did here. It will be thinned out later.


Here below I have the control batter ready to be mixed into the other bowls. As I said before, it is a lot darker than the actual color I want my layers to be, but it is okay as the color will be diluted in.


The next step is simply playing with the batter and personal preference. Start with just an extremely small amount of control batter and mix it in until you have reached the desired shade. The darker you want it, the more you will add from the control batter. I wanted to make sure they were all in the same color tone so I added a small amount to the white, making it a creamier white instead of a…well, plain white.


Bake until an inserted toothpick comes out clean. Once cool enough to touch, remove from the tins, wrap in saran wrap, and freeze. ***The next day.*** Once you are ready to use it, make the buttercream (recipe also below) and have it ready. Unwrap the cake layers and begin to construct the cake, alternating cake layer and buttercream. After that was done, I didn’t like that there was almost a “crust” around the outside to the cake and so I went through it with a serrated knife and trimmed off the outside, revealing a smooth, beautiful inside! Now it’s really starting to look like an ombré cake!


Once that is done, apply a thin layer of buttercream around the cake. This is called a crumb coat and does not have to be perfect. It simply seals in the crumbs so none is seen on the final layer. Set it in the fridge to slightly harden.


While that is chilling, ombré the frosting. Separate the frosting into three bowls– dark, middle, and light. It is better to have the least amount of frosting for the darkest color and the most for the lightest. This way, you can always add color if needed but you can never take out once done. Also, you only need the colored icings for the sides while the lightest color is needed for the sides and top. Instead of making a separate bowl as the control frosting, I simply made the darkest layer the control. When you get the desired shade, take a spoonful and mix it into the middle shade bowl. And for the lightest, I decided to keep it white.


Once the cake has chilled, take it out and apply the frosting, starting with the darkest color on the bottom. Go all the way around before going onto the next color. It does not have to be smooth, you just want frosting to be completely covering the cake. You want to make sure to put more frosting on than actually needed because it’s easier to remove frosting than it is to add later.


Once it is completely wrapped around, it is time to smooth it out! To do this, I used a bench scraper and held it parallel to the cake. As you are slowly turning the cake stand, gently press the bench scrape a little bit at a time into the frosting. Make your way around the cake, then gently press in a little more until your cake is completely smooth all around. If there are some holes, you can add a little more frosting and smooth it out.


With that, you have yourself a beautiful ombré cake! Lots of steps but so worth it!!


Vanilla Cake

recipe from Chelsea Cakes

**To get the four layers of cake, I doubled this recipe. The following recipe makes two layers**

5 large egg whites, at room temperature

3/4 c whole milk, at room temperature

2 1/4 tsp pure vanilla extract

2 1/2 c sifted cake flour

1 3/4 c sugar

1 Tbsp + 1 tsp baking powder

3/4 tsp salt

12 Tbsp unsalted butter, room temp

Preheat oven to 350°F. Grease, line with parchment, and flour two round 8-inch pans.

In a medium bowl or measuring cup, combine and stir the egg whites, 1/4 cup of milk, and the vanilla. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, sift the dry ingredients together. Add the butter and remaining 1/2 cup of milk, and mix on low speed until just moistened. Increase to medium speed and mix for 1 1/2 minutes.

Scrape the sides of the bowl and begin to drizzle in the egg mixture until smooth and silky. Divide the batter in two and bake for 25-35 minutes. Be careful to not over bake. Let cool on racks for 10 minutes before loosening the sides with a small metal spatula. Gently turn the cakes out and allow to cool completely.


1 c unsalted butter, room temp

1/2 c vegetable shortening

3 c sifted powdered sugar

Cream together the butter and shortening. On low speed, slowly add the powdered sugar until incorporated. Increase speed to medium and whip until creamy. If it is too thick, add some melted butter. If too thin, add more powdered sugar.

S’mores Cake

Photo Jan 23, 3 29 21 PM


In the past, I’ve tasted and also made S’mores cupcakes before. The first time I had a s’mores cupcake was by Sprinkles Cupcakes and it was extremely divine. After my first, I went back just to buy it again and found out they were a limited time and seasonal cupcake. From hearing that, I grew an even greater craving for it and sought out to make my own s’mores cupcakes. Then one fine day later, I decided to go even bigger and turn the cupcakes into a full 8in cake.

Photo Jan 23, 3 16 52 PM

Taking the marshmallow and graham cracker recipe from the cupcakes, I used my go-to chocolate cake recipe to create this s’mores cake.

Each cake layer was cut in half to make a total of four layers. As for the fillings, I alternated between two layers of homemade marshmallow fluff and one layer of chocolate ganache. The marshmallow fluff is able to balance the sweetness of the overall cake as it is lighter and less sweet than a typical frosting. I then piped vanilla buttercream onto the sides of the cake and lightly packed the top with oven toasted graham crackers.

Photo Jan 23, 3 28 02 PM

While there are so many different components to this cake, it is a lot easier to break it up into two days to make.

The first day I baked the cake and toasted the graham crackers as both are required to cool down to room temperature before you use them. Set them aside for the next day to use.

The second day is when I made the buttercream, the marshmallow fluff, and the chocolate ganache. These must be made on the day of as the buttercream may dry out and become chunky, and the homemade marshmallow filling and chocolate ganache must be handled while still warm. Once you make the ganache and marshmallow fluff, assemble the cake as soon as possible. If left out, the fluff turns into a giant marshmallow as it will thicken and become more solid as it cools to room temperature. Once the cake has been layered, then begin to make the buttercream. Careful you do not make it too soft as the ruffles will wilt, nor do you want it to be too stiff as your hand will cramp from piping!

Photo Jan 23, 3 27 56 PM

To make this zigzag cake design, I used a 1M piping tip. I also tried it with a 2D tip but it didn’t create the ruffle look that I was aiming for. To pipe, start at the bottom of the base and pipe 1 1/2 in to 2 inches, then zigzag from the bottom base of the cake to the top of the side. Continue doing so section by section until you have completed the whole side of the cake. Gently press in the toasted graham crackers onto the top of the cake and pipe a buttercream boarder around the top. Lastly, I drizzled the top with some melted chocolate chips so it isn’t just a blank sandy top.

Photo Jan 23, 3 29 14 PM

In my opinion, the flavors go insanely well together as a cake. There’s just something about marshmallows, toasted graham crackers, and chocolate that everyone loves together. Perfect match made in heaven! Now if you just excuse me, I have a giant hunk of cake waiting for me!

S’mores Cake

I used this Classic Chocolate Cake recipe

Toasted Graham Crackers

4 full sheets of graham crackers

3 Tbsp melted butter

1 Tbsp sugar

Preheat oven to 375 degrees. Roughly crush the graham crackers in a ziplock freezer bag. Add sugar and melted butter and combine. Spread out on a cookie sheet lined with parchment paper and bake for 10-50 minutes until it has a toasty look and is more brown than its normal color. Remove and cool completely.

Marshmallow Fluff Filling

1/4 cup water

1/4 cup light corn syrup

3/4 cup sugar

2 teaspoons powdered gelatin

2 tablespoons cold water

2 egg whites, room temp

1/4 teaspoon pure vanilla extract

Combine the water, corn syrup, and sugar in a saucepan. Bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer. Meanwhile, sprinkle the gelatin over the cold water and let dissolve. Remove the syrup from the heat, add the gelatin, and mix. Whip the whites until soft peaks form and slowly pour the syrup as the whites continue to beat. Add the vanilla and continue whipping until it has thickened.

**Tip: To see if the sugar syrup has reached a soft ball stage, fill a ramekin or small tea cup with room temperature water. Take a small spoonful of the syrup and drizzle some in. With your finger, you should be able to pick up and form a small, soft, malleable sugar ball in the water. If it dissolves into the water, it is still too soft. If the ball formed is not malleable and too rock solid, it has become a “hard ball” stage and cannot be used.

Chocolate Ganache

1/4 c heavy whipping cream

3 oz semi sweet chocolate

Heat up the heavy whipping cream in the microwave for 30 seconds, or until it begins to bubble. Stir in the chocolate chips until it melts. Once it is smooth, it is ready to use!

I used this Vanilla Buttercream recipe


Make the toasted graham crackers and the chocolate cake one day in advance to allow time for them both to cool. The next day, take the two cake layers and slice in half. Then proceed to make the chocolate ganache, then the marshmallow fluff. Once the marshmallow fluff has thickened but still warm, begin layering (do not let it cool completely). Fill the first layer with marshmallow fluff, then add a cake layer. It then alternates ganache, cake, marshmallow, then the final cake layer. Once the layering is finished, make the buttercream. Too stiff may give you carpal tunnel, but too soft will produce a cake with wilted piping. Create a crumb coating (thin layer of frosting around the whole cake) and refrigerate for 10 minutes. Remove and gently press the toasted graham crackers into the top, leaving a 1/2 in boarder. Pipe the sides of the cake with whichever design you would like, I decided to do a zigzag pattern with my 1M tip, and a boarder around the top of the cake. Using either some left over chocolate ganache or some more melted chocolate chips, drizzle around the top of the cake on the graham crackers to finish.

Photo Jan 23, 3 16 19 PM


This cake most definitely takes the cake. Haha, pun definitely intended.

I made this cake for our church’s annual Thanksgiving potluck. I knew that there would be pumpkin pie, blueberry pie, fruit tarts, cookies, the usual and expected things. But this year, I wanted to try something different and do something no one has possibly ever seen before. And that is when I thought to make the “Pecherple.”

Photo Dec 01, 10 21 42 PM

The idea comes from the “Cherpumple” which I took the concept from, but the only difference is, I used a different inside pie and outside cake. For mine, the Pecherple are 3-6in pies; Peacan Pie, Cherrie Pie, and an Apple Pie all baked into their own cake layer of spice and yellow cake from cake mix, then layering them all together into one giant cake. And I kid you not, this cake is a monster. I even downsized it by an inch diameter but it was still huge. The original Cherpumple uses 3- 8in Cherry, pumpkin, and apple pies baked into 3- 9in yellow, spice, and white cake mix. I cannot even begin to imagine how huge that must be and how much it weighs.

The ingredients of this cake are fairly simple. Three pies, three cake mix boxes, and the ingredients that are stated on the cake box. You mix up all three batters, and take your cake pan and sink a pie into each batter, making sure it is all covered. Bake until the batter is completely done and set it out to cool completely. Once it is cooled, turn it out and ice with cream cheese frosting. There are several variations people use for their frosting but I always use my own because I must say so myself, it’s pretty fab.

Photo Dec 01, 10 27 19 PM

The finishing product came out to be a cake over one foot tall weighing more than 10 pounds. I had to have my little sister sit in the back seat holding the cake making sure it wouldn’t topple over on itself while I drove it to church. Not only that, but I had to stick kebob skewers into it to keep it straight up.

This is most definitely a bake-once-in-a-lifetime kind of cake because of the sheer size of it. Just keep in mind that it uses three whole cake boxes. I did not even know how to make the first slice into it since it was so huge! While this concept is a little bizarre, this turned out much better than I had thought it would, fed so many more people than I thought it would, and was well worth the try.

Photo Nov 27, 6 13 48 PM


adapted from The Cherpumple by Charles Phoenix

feeds 50 people

3- 6in pies (Pecan, cherry, and apple)

3 boxes of cake mix of any flavor (I used 2 spice cake and 1 yellow)

eggs, oil, and water according to the box mix directions

Cream Cheese Frosting, double the recipe, recipe follows.

Chopped Walnuts, optional

Mix each cake batter according to the directions on the box. Butter and flour 3- 8in cake pans and line the bottom with parchment paper. Pour 1/3 of each cake batter into its own pan. Place one pie in each, and pour the rest of the batter in, making sure to completely cover the pie. Bake the cake according to the box instructions.

Once the cake layers are completely baked, they must cool completely. To layer, make sure the cherry is on the very bottom as it contains the most juice and is most prone to drip. Slather the entire cake with cream cheese frosting and top with walnuts.

Cream Cheese Frosting

1 box powder sugar, sifted

1 stick butter, room temperature

1 box cream cheese, room temperature

1 tsp vanilla extract

In an electric mixer with the paddle attachment, whip the cream cheese and butter on medium speed until smooth. Add in vanilla. On low speed, slowly add in powder sugar until smooth and creamy, and it is ready to use!