Uncategorized

Ok, this is a work in progress. But I guess I figured something to prove I’m alive is better than continuing the lack of posts :'(. SO. My number one recipe for the moistest chocolate cake ever is great, and I’ve made that cake more times than I can count. But it’s chocolate! And even though I am 100% always down for chocolate, I’ve been looking for a go-to white cake recipe for years. The other day I thought to myself, if I love my chocolate cake so much, why don’t I just modify it until it makes the moistest white cake?? So I did. Still needs work, but a very reasonable starting point! Next steps are to find the right baking time/adjustments so that it doesn’t fall flat after cooling. But even though it fell, the crumb was still super moist and fluffy inside.
Read more

Chinese egg tarts! This is now my go-to recipe for using up spare egg yolks. It’s a quick and simple recipe, the base recipe uses 8 egg yolks for the custard, which means plenty of whites for meringues and frostings and all kinds of tasty other things. We’ve made this twice now, both very successful. A few notes though – first, the dough recipe makes 16 tarts, which doesn’t work in my 12 cupcake pan and needs a few more small tarts (either mini ones or medium sized ones). Also, for some reason when I bake at the temperature and time recommended, the custard poofs up a lot. It falls down when cooling which is fine, but then the surface of the custard is wrinkly like a Portuguese egg tart instead of a Taiwanese egg tart. I may need to tweak. But still tasty, so still posting now.

Read more

Recently I’ve been baking from the archives: OG chocolate chip cookies, ginger molasses cookies, arizendi scones and of course holy grail chocolate cake. I did get a chance to make marshmallow frosting again so I finally fixed that volume note.

Also, I finished my giant bottle of vanilla extract and bought a new one from Costco. Major accomplishment!

More real posts to come.

Hi readers,
I’m changing my posting schedule to either twice or once a month, because I’ve just been eating way too many baked goods! Plus, butter.city is pretty much my own personal digital recipe box, so not like ya’ll are waiting on me anyway. I have some fun things on my to-bake list, but not much time to follow through, so when I do, they’ll be posted.

See ya,
BUTTER!!!!

I bought a set of frosting tips and pastry bags on Amazon, excited to figure out which are my favorites for frosting cakes and cupcakes 🙂

Happy 2016! No recipe today. Busy celebrating the holiday season and new year, and literally making a batch of these chewy ginger molasses cookies once a week. More notes and clarifications on that recipe to come!