Cookies and Cream Spider Cake

We had a wild Halloween weekend filled with kids! Friday the kids dressed up and we went to a food truck event. I was so excited about my Chicago dog until I saw Patrick’s bulgogi tacos. Everything was delicious and the weather was gorgeous!

On Saturday the nephews came so we had 5 kids ranging between 6-11. They convinced me that we just had to have a cake for dessert.

When I was checking out at target I saw these unicorn chips so I already had cookie dough resting.

I baked three layers of dark chocolate cake and whipped up a true chocolate buttercream. I always use a good quality cocoa powder and salted butter. Rodelle gourmet cocoa is my favorite.

After evening out my layers, I crumbed the scraps and set them to the side. I made a vanilla buttercream and added my cake crumbs for my cookies and cream frosting.

The spider was actually super easy. I used more cake scraps and shaped it before dipping in melted chocolate. Then just piped frosting on top.

I frosted the entire cake including layers with the chocolate buttercream before going back over with the cookies and cream frosting.

Decorate any spooky way you want!


Chocolate cake layers from your favorite recipe or box mix

6 cups of powdered sugar

2 sticks of salted butter

1/2 cup of cocoa powder

1/2 cup of heavy cream

2 tbsp of vanilla extract

1 tsp of cinnamon

1 cup of chocolate chips melted

Sprinkles, cookies and candies for decorating


Beat 1 stick of butter, 1 tbsp of vanilla, cinnamon, and cocoa powder

Add in 3 cups of powdered sugar slowly using up to 1/4 cup of cream until you have desired consistency

Mix the remaining butter, sugar and vanilla add in some crumbs from your chocolate cake scraps whip with the remaining cream until light and airy

Frost the layers and do your crumb coat with chocolate buttercream

Finish frosting with the vanilla

Use melted chocolate for web designs or your chocolate spider

Decorate as desired!

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Pistachio Butter Cake (Happy 2nd Birthday!)

pistachio butter cake

Yesterday marked the 2 year birthday of! I cannot believe how fast time has flown by here! I am so excited to have found such a perfect outlet for all my food cravings. It is great timing too, because next week I will be at Macon Appliance Mart cooking at our first food demo. Looking back to the day I launched I love seeing how this site and community has grown. I have met so many fantastic people on this journey and learned so much. I can’t wait to see what this new year brings!

pistachio butter cake

Today I wanted to share one of my favorite recipes to celebrate! This pistachio butter cake is definitely going to satisfy any sweet tooth! Airy layers of butter cake with sweet pistachio butter cream and a drizzle of dark chocolate ganache.

pistachio butter cake

You can definitely buy pistachio paste, but making your own is fairly easy. I decorated this cake with some roses I picked up at the farmers market. I have definitely been into simple cake decorating lately. A chocolate or caramel drizzle and fresh flowers will finish any cake!

Pistachios are the perfect compliment to this butter cake. So salty and savory. Sweet and salty is one of my favorite combos so I love the layers of pistachio flavor in the buttercream.

pistachio butter cake

Pistachio Butter Cake (Happy 2nd Birthday!)
Recipe Type: Cake
Author: Kellie Rice
Prep time:
Cook time:
Total time:
Serves: 8
Airy butter cake with a sweet pistachio butter cream and dark chocolate drizzle.
  • For the cake
  • 2 1/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 3 eggs + 1 egg yolk
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/4 cups milk
  • 1/4 cup vegetable oil
  • 1 stick butter melted and cooled
  • 2 tablespoon vanilla extract
  • For the pistachio paste
  • 1/4 cup of pistachios
  • 2 tbsp of water
  • For the buttercream
  • 4 cups of powered sugar
  • 2 tbsp of vanilla extract
  • 3 tbsp of pistachio paste
  • 1 tsp of mint food coloring
  • 1/4 cup of heavy cream
  • 2 sticks of soft butter
  • For the ganche
  • 1/4 cup of heavy cream
  • 1 cup of dark chocolate chips
  1. Preheat the oven at 350 degrees.
  2. In a mixer add the flour, sugar, baking powder, salt
  3. Mix lightly
  4. Add the butter, oil, vanilla, milk
  5. Turn the mixer on low
  6. Add the eggs one at a time
  7. Mix until dry ingredients are combined
  8. Pour into greased pans ( I used 3 6in pans, you can also use 2 8in pans)
  9. Bake for 30 minutes or until tops are set and lightly browned
  10. For the paste
  11. In a food processor pulse the pistachios and water until a thick paste forms
  12. For the frosting
  13. Mix the sugar, vanilla, butter, and pistachio paste until whipped
  14. Add in the cream a little at a time until you get the desired consistency
  15. For the chocolate ganche
  16. Heat cream in a sauce pan until the cream slightly bubbles around the edge
  17. Pull off the heat and add in the chocolate
  18. Stir until completely melted
  19. After the cakes have cooled, spread the icing over each layer.
  20. Stack layers and drizzle with chocolate

butter pistachio cake

Thank you for all of kind comments and support! Here is to another great year!

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Easy Caramel Pineapple Cake

easy caramel pineapple cake

easy caramel pineapple cake

Easy Caramel Pineapple Cake. I say easy because the cake part is easy. The cookies and decorating take a little bit more time, but you cake throw together the cake portion very quickly. The caramel and fresh pineapple melt together perfectly with each whipped icing bite. You can definitely use a premade caramel, but I personally love this home made version.

easy caramel pineapple cake

World Market always has my favorite cookie cutters. Last winter I found this perfect pineapple cookie cutter and I have been dying to use it ever since!

easy caramel pineapple cake

The weather has been so gloomy and I knew this would be the perfect time for this bright cake. You don’t have to make the cookies for this recipe, but I just love how they turned out. This icing is definitely sweet, but paired with the mellow cake and fresh fruit I think it worked out well. You can definitely add a little more cream or butter to lower the sugaring taste.

easy caramel pineapple cake

Easy Caramel Pineapple Cake
Recipe Type: Cake, Dessert
Author: Kellie Rice
Prep time:
Cook time:
Total time:
Serves: 8 slices
Vanilla cake layered with caramel, fresh pineapple, and whipped caramel icing.
  • For the cake:
  • Your favorite vanilla cake recipe or a boxed vanilla mix.
  • For this recipe I used the Betty Crocker Vanilla Cake Mix
  • 3 eggs
  • 1/3 cup of canola oil
  • 1 cup of whole milk
  • 2 tbsps of caramel sauce
  • For the caramel sauce:
  • 1 stick of salted butter
  • 1 cup of brown sugar
  • 1 cup of heavy cream
  • For the filling:
  • 1/2 cup of chopped fresh pineapple
  • For the icing:
  • 3 cups of powdered sugar
  • 1 tbsp of vanilla extract
  • 1 1/2 sticks of unsalted butter
  • 1/3 cup of cream
  • 2 tbsps of caramel sauce
  • For the cookies:
  • 1 egg
  • 1 3/4 cups of AP flour
  • 1/8 tsp of baking soda
  • 1/8 tsp of baking powder
  • 1 stick of unsalted butter
  • 1/8 tsp of salt
  • 1 tsp of vanilla extract
  • 1/2 cup of sugar
  1. Preheat the oven to 350 degrees.
  2. In a sauce pan melt the butter over medium heat.
  3. Add in the brown sugar and stir quickly.
  4. Leave mixture until it begins to bubble.
  5. Lower the heat and add in the cream.
  6. Carefully mix until the caramel comes together.
  7. Set to the side to cool.
  8. Mix together the ingredients for the cake batter.
  9. Pour the cake batter into prepared 6 inch pans I used 2 and had a little left over. You can also use 3 pans or 2 8 inch pans.
  10. Bake for 25 minutes or until the tops are golden brown.
  11. While the cake is baking mix together the cookie dough.
  12. In the mixture cream the butter and sugar.
  13. Add in the egg and vanilla.
  14. Mix in the dry ingredients.
  15. The dough will come together quickly.
  16. Spread a little powdered sugar on a clean area and add the dough.
  17. With a rolling pin roll out the dough to about an inch thick.
  18. Cut out the pineapples and place on a lined baking sheet.
  19. Bake at 350 for about 8 minutes or until the sides look slightly golden brown.
  20. While the cookies cool wrap the cake layers in plastic wrap.
  21. Freeze while you make the frosting.
  22. This keeps the layers from drying out and keeps the crumbs in place.
  23. For the icing:
  24. Whip the butter and caramel.
  25. Add in the powdered sugar.
  26. Mix in the vanilla.
  27. Slowly add in the cream and any food colorings.
  28. I used the wilton yellow food coloring for the enter icing then kept a small part to the side and added a little wilton blue to make a bright green icing.
  29. Take the cake layers out and line each inside layer with the icing as a barrier.
  30. Pour over a little caramel.
  31. Top with pineapples.
  32. Stacks the layers and ice the cake.
  33. Decorate the cake and cookies and assemble.

Yes this cake takes a while to decorate, but the cake itself can be made quickly and is quite delicious. I know this will be one of my go to recipes this summer. I like this cake served slightly chilled because it keeps the pineapple tasting nice and fresh. You can keep it in a refrigerator for up to 3 days.

easy caramel pineapple cake

I hope you enjoy this recipe! If you decide to recreate don’t forget to tag me!

easy caramel pineapple cake


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Chocolate Ganache Cake With Cheesecake Filling

Chocolate Ganache Cake

Chocolate Ganache Cake

One of my favorite things about Valentine’s Day is all the fun desserts. Even after all my brainstorming I still came up with mostly chocolate covered things… I can’t help it! We are a chocolate household. This Chocolate Ganache Cake came just in time!

Chocolate Ganache Cake

I knew I wanted something rich with a subtle coffee flavor. First came this extra moist chocolate cake. Not overly sweet. Then a light and creamy cheesecake filling. Dyed pink of course to be extra festive! Then came the whipped ganache.

chocolate ganache cake

If you want to skip down to the ganache recipe and eat it straight out of the bowl – that is perfectly ok with me! This whipped ganache is everything I dream of when putting together recipes. It has that really rich chocolate flavor, but the texture is so light and fluffy.

Chocolate Ganache Cake

The entire cake is covered with the whipped ganache then topped with a thick dark chocolate ganache. I used a straight spatula to “ombre” the two together. The result is sooooooo good! I’m not going to lie to you. This cake is very time consuming, but I promise it is worth it!

chocolate ganache cake

Chocolate Ganache Cake With Cheesecake Filling
Recipe Type: Cake
Prep time:
Cook time:
Total time:
Serves: 8
Chocolate cake with a cheesecake filling and ganache topping.
  • For the cake:
  • 1 cup of sugar
  • 3 eggs room temp
  • 1 tbsp of vanilla extract
  • 1 cup of buttermilk or sour cream
  • 1/2 stick of unsalted butter room temp
  • 1 cup of strong coffee
  • 3/4 cup of cocoa powder
  • 1 1/2 cups of flour
  • 1 tsp of baking soda
  • 2 tsp of baking powder
  • 1/2 tsp of salt
  • Cheesecake Filling-
  • 1 block of cream cheese room temp
  • 1 cup of powdered sugar
  • 1 tsp of vanilla extract
  • 2 tsp of heavy cream
  • Whipped Ganache-
  • 1 cup of heavy cream
  • 2 cups of semi sweet chocolate
  • 1/2 stick of unsalted butter
  • 1 tsp of vanilla extract
  • Ganache Topping-
  • 1 cup of dark chocolate
  • 1/2 cup of heavy cream
  1. Preheat the oven to 350 degrees.
  2. Whisk the flour, cocoa powder, baking soda, baking powder, and salt in a bowl and set to the side.
  3. In a mixture on low cream together the butter and sugar.
  4. Add in the eggs one at a time.
  5. Mix in the vanilla extract.
  6. Pour half of the dry mix into the batter and continue to beat on low.
  7. Add in the butter milk.
  8. Pour in the remaining dry mix.
  9. Mix on low until combined.
  10. Do not over mix.
  11. Add in the coffee and mix just until incorporated.
  12. Pour into prepared baking pans. I used 2 6inch pans. This is enough batter to divide between 3 6 inch pans or 2 9 inch pans.
  13. Bake until the center is set.
  14. Be very careful not to over bake.
  15. For the cheesecake filling-
  16. Cream the cream cheese, sugar, vanilla, and cream.
  17. Let set in the refrigerator while cake bakes and cools.
  18. For the whipped ganache-
  19. Microwave the cream until hot to the touch.
  20. Pour over the chocolate and let sit for about 5 minutes.
  21. Add in the vanilla and butter.
  22. Mix together until thick and creamy.
  23. Let set for at least an hour. Mixture needs to be completely cooled and thick.
  24. Whip until light and airy. Do not over mix because it will start to look grainy and crumbled.
  25. For the topping-
  26. Heat cream until hot to the touch and pour over the chocolate.
  27. Let sit for 5 minutes then stir.
  28. Do this step last because you are going to pour this over the top of the cake.
  29. To assemble-
  30. Fill cooled cake layers with the cheesecake filling.
  31. Put in the freezer for about 15 minutes. This will keep the filling from melting into the ganache.
  32. Spoon the whipped ganache over the cake and spread a thin layer over the entire cake.
  33. Pour the liquid ganache over the top. If it drips that is ok.
  34. If you want an ombre look you can use a straight spatula to go back over the cake.
  35. Decorate with sprinkles!

You can keep this cake in the fridge for up to one week. I hope you enjoy!


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Happy New Year Lemon Cake !

2017 cake

With 2016 coming to a close I wanted to make a fresh citrus cake. I have tons of white chocolate left from my holiday baking so I made some whipped white chocolate buttercream. Usually dark chocolate is my go to, but I really wanted to step outside of my comfort zone. This cake is light and sweet. Perfect for bringing in the new year with some champagne or sparkling grape juice!

new years

This year has been so amazing. I had a lot of great new recipe creations and just as many failures, but I learned so much. Sharing recipes and stories with all of you has been so much fun! Patrick got me a new kitchen aid mixer over the holiday and I have been in the kitchen non stop! Next year is going to be packed full with new recipes!

new year cake

Sprinkles and edible glitter will definitely be making a big appearance in the upcoming months. Cake decorating has never been my strength. My plans are to try out a lot of new techniques. I love watching videos on different icings or cupcake fillings. If you ever need to get sucked into the Youtube world try looking at Scranline’s channel. He has the most creative sweets I have ever seen!

Happy New Year Lemon Cake !
Recipe Type: cakes, desserts
Prep time:
Cook time:
Total time:
Serves: 6
Sweet lemon cake with a light whipped white chocolate frosting.
  • 2 cups of AP flour
  • 1 1/2 cup of sugar
  • 1/2 tsp of baking soda
  • 1 tsp of baking powder
  • 1/2 tsp of salt
  • 1 tbsp of vanilla extract
  • 1 tbsp of lemon extract
  • 1 cup of sour cream
  • 3/4 cup of canola oil
  • 1/2 cup of orange juice
  • 2 eggs
  • For the frosting:
  • 3 cups of powdered sugar
  • 1 stick of unsalted butter
  • 1 tsp of vanilla extract
  • 1/2 cup of heavy cream
  • 1 cup of melted white chocolate
  1. Preheat the oven to 350 degrees.
  2. In a large mixing bowl add all the dry ingredients.
  3. Whisk lightly.
  4. Add the eggs, oil, extracts, and sour cream.
  5. Mix until combined then add juice.
  6. Mix lightly.
  7. Grease two 6 inch pans for thicker layers or two 8 inch pans for a thinner cake.
  8. Bake for 35 minutes or until center is set.
  9. Cool and cut into 4 layers (2 each cake)
  10. For the frosting:
  11. Mix together the butter, sugar, vanilla and cream.
  12. Add the melted white chocolate and whip on high until light and airy.
  13. Spread over the cake and let chill slightly before serving.

We are about to sit down to a bowl of shrimp scampi and count down to 2017 which is also our anniversary 🙂

I hope you all have a safe and happy new year! See you in 2017!

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Classic Tiramisu (Non Alcoholic!)

classic tiramisu

Tiramisu is one of my all time favorite desserts. It is not too sweet. So light and fluffy. And flavors that are out of this world. Think layers of cocoa, dainty sponge cake dipped in a dark roasted coffee, and whipped mascarpone cream. This dish always makes me think of Christmas. The original recipe calls for wine and coffee liquor, but I was having a game night with children present so I wanted mine to be alcohol free. I may do another version later on with a mint chocolate baileys. Pardon me as I drool all over my keyboard thinking about it… 


You can make this in a casserole dish, but I love it in a trifle dish so everyone can see the layers. I started with my whipped cream and marscarpone mixture, a cup of cocoa powder, 4 cups of dark roast coffee brewed and cooled, and 2 boxes of lady fingers. If you cannot find lady fingers you can use cookies, pound cake, anything that will soak up the coffee. Make sure your coffee cools a bit. You are going to be dipping these cakes into the dish and it is so much easier when you aren’t burning your fingers throughout the process.


Starting off the layers I sprinkled a hefty tablespoon of cocoa over the bottom of my dish. This makes it a lot easier to scoop out later on.


Then I dip my lady fingers one at a time into the coffee mixture. Be careful not to completely submerge the cake. Just the bottom should be soaked. Then I layer the bottom of the dish. This part does not have to look perfect. Once everything sits you will never see the difference in the layers.


Then take your marscarpone cream and cover the cakes. Repeat until your dish is full or you run out of cakes! The last layers should be the cream topped with more cocoa powder. You can decorate with chocolate curls or little gingerbread men. Anything festive!

Classic Tiramisu (Non Alcoholic!)
Recipe Type: Dessert
Classic tiramisu minus the alcohol.
  • 2 packs of lady fingers or 1 pound cake
  • 1 cup of cocoa powder
  • 1 pint of heavy whipping cream
  • 8 oz of marscarpone cheese
  • 4 cups of dark roast coffee brewed and cooled
  • 1/2 cup of sugar
  • Chocolate, sprinkles or cookies for decorating
  1. Whip the cream with the sugar until stiff peaks form.
  2. Fold in the marscarpone (if it does not mix all the way through you can whip together on low)
  3. Sprinkle 1 tbsp of cocoa on the bottom of the dish.
  4. Dip each lady finger in the coffee and line the dish.
  5. Cover with a thin layer of the cream.
  6. Repeat steps.
  7. Once you get to the last layer of cream decorate the top with remaining cocoa powder.
  8. Cover with plastic wrap and place in the fridge overnight or at least 6 hours before the event.
  9. Stays for 3 days.


Serve in front of a Christmas tree to be extra fancy.

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Caramel Corn Apple Stuffed Cupcakes

caramel corn apple cupcakes

I am so excited for the fall season! This is my first official Halloween post. I have so many things happening this month that I can’t wait to share! These caramel corn apple stuffed cupcakes look complicated, but actually didn’t take me long at all. I started with a vanilla cupcake and added cinnamon apples, then topped with caramel buttercream and spicy caramel corn. I added some candy corn for fun then drizzled salted caramel over everything.

caramel corn apple cupcakes

This recipe is for a half dozen cupcakes. I wanted to make a smaller size because usually cupcake recipes can make up to 24 cupcakes at a time and that is just too much for me. You can double or triple this recipe if you need more.

caramel corn apple cupcakes

My favorite part of these has got to be the caramel corn topper. Patrick and I always pick up a bag of “cave man crunch” which is popcorn tossed in caramel with peanuts and cayenne pepper. It is so delicious and one of our favorite after dinner desserts. I thought it would be amazing with these apple cupcakes. If you are not a fan of candy corn you can definitely skip using them. I just really liked the way they added color and matched my cupcake wrappers.

caramel corn apple cupcakes

Caramel Corn Apple Stuffed Cupcakes
Recipe Type: Dessert, Cupcakes
Prep time:
Cook time:
Total time:
Serves: 6
Vanilla cupcakes stuffed with cinnamon apples then topped with caramel butter cream and spicy caramel corn.
  • For The Cupcakes:
  • 1/4 cup of sugar
  • 1 egg at room temp
  • 1/3 cup of milk
  • 1 tsp pure vanilla extract
  • 1/4 cup of salted butter melted
  • 1/2 cup of AP flour
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • For The Filling:
  • 1 gala apple peeled and chopped
  • 1 tsp cinnamon
  • 1 tbsp butter
  • For The Buttercream:
  • 3 cups of powdered sugar
  • 1/4 cup of heavy cream
  • 2 tbsp of caramel sauce
  • 1 stick of salted butter
  • For The Caramel Corn:
  • 3 cups of sugar
  • 3 tbsp of butter
  • 1 tbsp of water
  • 1/4 cup of cream
  • 2 tbsp of coconut oil
  • 1/2 cup of yellow popcorn kernels
  • 1/2 tsp of baking soda
  • 1 tsp of salt
  • 1 tsp of cayenne pepper
  • sea salt
  • Caramel sauce for topping
  1. For the cupcakes:
  2. Preheat the oven to 350 degrees.
  3. Cream the butter, sugar and vanilla.
  4. Add the egg.
  5. Add in the baking powder, flour, and cinnamon.
  6. Slowly mix in the milk.
  7. Pour into cupcake liners.
  8. For the apple filling:
  9. In a microwavable bowl mix chopped apples, butter and cinnamon.
  10. Microwave on high for 3 minutes.
  11. Mix then add one tbsp to the top of each cupcake.
  12. Bake for 15-20 minutes until golden brown.
  13. For the buttercream:
  14. Cream the flour and sugar together.
  15. Add in the caramel.
  16. Add cream until desired consistency.
  17. For the caramel corn:
  18. Heat coconut oil over medium high on the stove top.
  19. Add the kernels and cover.
  20. Slowly shake the pot until kernels are all popped or until the popping slows.
  21. In a small sauce pan heat butter, sugar and water over medium low.
  22. Do not stir.
  23. Leave for 5-10 minutes until the sugar turns golden.
  24. Add the cream and stir very quickly.
  25. Add the baking soda and pepper.
  26. It will start to bubble a lot.
  27. Keep stirring until it slightly thickens.
  28. Remove from heat.
  29. Toss the pop corn in the caramel and let sit for 10-15 minutes.
  30. Break apart.
  31. To assemble:
  32. Take a cooled cupcake and swirl the buttercream on top.
  33. Add the candy corn and caramel corn.
  34. Drizzle with caramel sauce and sea salt.

caramel corn cupcake

These cupcakes are so amazing. So sweet and salty. My two favorite things!


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Whip Cream Pound Cake with Fresh Cherry Topping

Cream Pound Cake

Now some may say this is not a true pound cake, but this is my favorite way to make a pound cake. The texture is so creamy and sweet it honestly does not need a topping, but I could not pass on these beautiful cherries. The topping is not too sweet. The cherries really stand on their own. I added a little cinnamon to warm them up. If you wanted to pass on the topping and just make the cake this is THE perfect whip cream pound cake to slice and grill or toast.

Pound Cake with Cherry Topping

I am not above using the cherries in the can. I will admit in college I was known to eat them straight from the can with a spoon. I have always been a huge cherry fan. Something about sweet black Georgia cherries though- they are way too hard to pass up. These particular cherries were so juicy. I pitted them and covered them with a little brown sugar. Between the vanilla, cinnamon and brown sugar the cherry flavor really popped.

pound cake

You can keep things simple with a little whipped cream. I love making whipped cream from scratch! Try These Whipped Cream Recipes Here! Or you can make a cream glaze to drizzle over the cherries. It again is not too sweet because I did not want to over power the pound cake.

pound cake

Whip Cream Pound Cake with Fresh Cherry Topping
Recipe Type: Baking
Prep time:
Cook time:
Total time:
Serves: 8 large slices
Whip Cream Pound Cake with Fresh Cherry Topping
  • Cake:
  • 3 cups of AP flour
  • 2 1/2 cups of granulated sugar
  • 1 cup of unsalted butter room temperature
  • 1 tbsp vanilla extract
  • 6 eggs room temperature
  • 1 cup of heavy cream
  • 1/2 tsp salt
  • Cherry Topping:
  • Fresh black cherries pitted
  • 3 tbsp brown sugar
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1 tbsp corn starch
  • 1/4 cup of water
  • Glaze:
  • 3 tbsp heavy cream
  • 1/2 tsp vanilla extract
  • 1/4 cup of powdered sugar
  1. Preheat the oven to 350 degrees.
  2. Grease a bundt cake pan.
  3. In a large mixing bowl cream the butter and sugar.
  4. Add the vanilla.
  5. Add in the eggs one at a time.
  6. Whip everything together on high speed for at least 2 minutes.
  7. Add in the cream.
  8. Mix in the flour and salt on low.
  9. Pour into prepared pan and bake for 1 hour and 20 minutes.
  10. The cake will be very golden brown.
  11. For the cherries:
  12. Heat a sauce pan over medium low heat.
  13. Add cherries, sugar, vanilla, cinnamon, and salt.
  14. In a small bowl mix the cornstarch and water.
  15. Pour in slowly once the cherries start to bubble.
  16. Lower the heat so the cherries begin to thicken.
  17. Glaze:
  18. Mix the cream and vanilla then add in the sugar.

This recipe is my favorite for the fourth of July. I love finishing a BBQ or grilled meal with a nice slice of this creamy pound cake. Don’t expect a dry crumbly piece of cake! This cake is one of the most moist and creamy recipes I have made. I hope you try it out this summer! Don’t forget to tag #kelliericecakes if you make this recipe!

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Chocolate Cake Topped With Mocha Cream Cheese Frosting And Filled With Dark Chocolate Ganache

chocolate cake

I can’t stop looking at gum paste flowers. Seriously. They are so creative and beautiful. Some look so realistic I don’t think you can tell a difference at first glance. I really wanted to try creating some roses with gum paste. I bought the Wilton gum paste powder from a craft store, a few different gel food colorings, some powdered sugar and improvised the rest. I saw so many tools to make flowers. I was pretty overwhelmed. I decided to try using what I had at home first before buying any special tools.

image3 (33)

I can’t lie. I am pretty impressed with the way this rose turned out. It was extremely time consuming, but not necessarily hard. I think over time it will become second nature. Now this is not a tutorial on how to make these roses. Once I really get the hand of it and know exactly what tools are needed I will definitely share. For now I decided to share this amazing cake recipe. All my favorite things in one sweet cake slice.

chocolate cake

CLICK HERE for my favorite chocolate cake recipe

Chocolate Cake Topped With Mocha Cream Cheese Frosting And Filled With Dark Chocolate Ganache
Recipe Type: Baking
Prep time:
Cook time:
Total time:
Mocha cream cheese frosting with dark chocolate layers.
  • For the frosting:
  • 4 ounces of cream cheese
  • 4 tbsps of softened butter
  • 3 cups of powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp instant espresso powder
  • 1 tbsp heavy cream
  • For the ganache filling:
  • 4 ounces of dark chocolate
  • 1/2 cup of heavy cream
  1. For the frosting:
  2. Mix together the cream cheese and butter.
  3. Add in the vanilla and espresso powder.
  4. Slowly pour in the powdered sugar.
  5. Finish off with heavy cream.
  6. Add more or less sugar depending on how creamy you want your frosting. I left mine on the stiff side so I could pipe it on the cake.
  7. For the ganache:
  8. Heat the cream in a sauce pan on medium low.
  9. When the cream begins to bubble remove from heat and add chocolate.
  10. Mix until thickened.
  11. Let cool before using.
  12. Assembly:
  13. After your cake layers have cooled (don’t forget to click the link for my favorite chocolate cake!) add the ganache to the middle of the cake. Place in the fridge until ganache has set and slightly hardened. Frost the cake with your cream cheese mixture. I used my left over frosting to pipe an edge around my cake.

cake slice

I recommend keeping this cake cool until you are ready to eat. The ganache will melt in your mouth like a truffle!

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Chocolate Fudge Layer Cake

chocolate fudge cake

After nearly 4 weeks of eating clean and detoxing I decided to have a cheat day. Not just any cheat day. A chocolate fudge cake cheat day. You can make this cake in two 9 inch pans or as a sheet cake, but I decided to be really difficult. I made two 6 inch layers with a side of four cupcakes. I wanted to use the extra cupcakes and pieces from evening out the layers to freeze for cake pops. Yum!

chocolate cake

There is one special ingredient in this cake. I was in the kitchen throwing together ingredients and I decided to make a cup of coffee. I just bought some caramel nut k cups and the smell is so sweet and delicious. I went ahead and used the cup of coffee in the batter instead of the boiling water.

Such. A. Good. Decision. This cake is so smooth and fudge-y with that hint of caramel. Topped with my dark chocolate butter cream it is THE perfect cheat meal.

Chocolate Fudge Cake

Chocolate Fudge Layer Cake
Recipe Type: Cake
Prep time:
Cook time:
Total time:
Serves: 2-4
Smooth fudge-y chocolate cake bursting with dark chocolate frosting.
  • 2 cups of sugar
  • 2 cups of AP flour
  • 2 eggs
  • 1 cup of very hot caramel nut (or hazelnut) coffee
  • 1 cup of 2 % milk
  • 3/4 cup of dark chocolate cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 canola oil
  • For the frosting –
  • 2 sticks of room temperature butter
  • 2 cups of powered sugar
  • 3/4 cup of dark chocolate cocoa powder
  • 1/2 tsp salt
  • 1 tbsp milk
  1. Preheat the oven to 350 degrees.
  2. Mix together the sugar, milk, oil, and 2 eggs. Add in the dry ingredients. Once mixed together add in the coffee and very carefully mix until the batter comes together.
  3. Batter will be very thin.
  4. Add to prepared cake pans and bake for 25-30 minutes.
  5. Use a tooth pick and test. If the tooth pick comes out clean (no liquid batter) the cakes are ready.
  6. For the frosting-
  7. Mix together 1 cup of sugar, the butter and the cocoa powder. Add in remaining sugar and milk as needed for desired smoothness.

This is definitely one of my favorite new recipes. The layers are so thick and fudge like. The frosting truly is the perfect pairing.


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