This was my second cake to take to our “cake tasting meeting” I mentioned in my previous post (White Truffle Chocolate Cake). Although we were only supposed to bring one cake each, I made two, and this Matcha cake was my +1 simply because I wanted the girls to taste it.
I think of this cake as unusual, unconventional, nontraditional, and weird even, but lovely at the same time. I like it, and I was very curious how other would comment on it and wanted to see the overall reviews. There were a few “hm…, and oh, that’s interesting…, and hm….hmmm very smooth…, and even disgust from someone else. Fair enough. I think you either love it, or hate it. Me? I love it, and will make it again for sure!
First time I made this Matcha cheesecake back in January (Matcha Green Tea Mini Cheesecakes with Double Chocolate Oreos and Coconut Cream Cheese). This time instead of individual mini cheesecakes, I made one large for the girls. I used the same recipe, but now I used normal size chocolate Oreos with chocolate cream filling.
I waited for this cake with great anticipation. Because I love, love, love carrot cakes!
Before, I baked carrot cakes in form of cupcakes many times, but this time I wanted one, big cake. I used a different recipe, not my usual, because I wasn’t sure that my cupcake recipe would yield the desired amount for a cake.
my son made the chicken basket at his art class in school
This recipe I found on –aspicyperspective– site and, although I made few little changes (simply because I didn’t have quite everything at home, so I improvised and used substitutes here and there), I might try the original recipe at another time.
before I put the chocolate eggs on top
Here’s my Valentines Day treat for the family, although we don’t care much about Valentines Day at all. Anyways, as red is one of my favourite colours I was happy to make something to suit this day.
I wanted something delicate, something feminine, something pink.
Almond and raspberry seemed a good choice. I searched for recipes, but I didn’t find anything that I imagined, so I ended up improvising.
The final result was good, and my cupcakes turned out the way I wanted. They remind me of the Frangipanes and the Almond Fingers we used to buy in Belgium. And they even crumble the same way, too 🙂
I haven’t used lot of sugar, I usually don’t make my cakes too sweet anyway. The fresh raspberries from the icing adds an interesting tone to this cake, and is definitely different then the usual sugar from the top of the Belgian Frangipane.
Here I bring you another cheesecake! As I said earlier, we love cheesecakes.
It is probably the most favourite type of desert within our family because it’s creamy, it’s moist, it’s rich, and cheesecake after cheesecake, there is always room for even more.