Greek Yogurt & Olive Oil Orange Poppy Seed Pound Cake
It was delicious spread with cream cheese, topped with a tiny bit of leftover (orange) glaze.
A bird party atop a carrot cake, partially disguised as a toasted coconut doughnut. (a peek inside)
Chocolate Cake, #3, 2014 | by Kendyll Hillegas
9 x 12 | Watercolor pencil, gouache, soft core pencil and paint pen on cold press
Inspired by Beth of creativeanchorage.tumblr.com. Thank you, Beth!
A note on chocolate cake from Beth: “I usually don’t care for chocolate cake (though I love chocolate itself), but this one I love! It’s pretty good with caramel sauce and/or chocolate raspberry sauce.”
Kendyll drew my cake! Ugh, I can’t…just look at those drips!
For those unable to eat chocolate and to ensure the large cake baked, I reserved some plain banana batter for a mini bundt cake. I added chopped butterscotch chips and topped it with white chocolate glaze:
White Chocolate Glaze
1/4 cup white chocolate chips
2 tsp milk
Combine ingredients and melt in microwave in 15 second intervals, stirring well.
(It should be finished by the second heating. Be careful, white chocolate burns easily. Drizzle on the cake immediately, as it will harden quickly.)
I had lots of ripe bananas and ohh my this cake was good. I added cocoa powder to the nutella portion of the batter, and didn’t have quite enough for the glaze, so I instead used this glaze recipe (with a bit of nutella in it!)
Blood Orange Yogurt Cake made by Tide and Thyme