Birthday Recipes (Most Popular)
Favorite frosting for our family favorite chocolate cake. Recipe never fails!
This recipe was a splurge meal for Valentine's Day, merely put into the recipes for calorie calculation. Evaporated low fat milk is slightly lighter than using heavy cream, but still hardly a "diet' meal!
A perfect, almond-based flour-and-gluten-free citrus cake with the beautiful colour and tang of blood oranges and the slight crunch of poppyseeds.
This recipe is courtesy of my Pastry Arts professor Amjad. I never pictured a sponge-based layer cake whenever this dessert was mentioned. To me, it was slightly sweet biscuits with plain whipped cream and plently of in-season (only!) strawberries piled high. Who knew!
Best Ever Gluten Free Chocolate cake with decadent frosting.
This is nothing short of decadent - a light orange flavour in the background of full-on white chocolate and buttery bliss. It's a great accompaniment to a dark chocolate ice cream or drizzled over strawberry filled crepes! Recipe makes about 1 1/4 cups sauce, 10 two-tbsp servings.
Proffessional icing for a real cake taste!!
Calories are based on icing a 2 layer 10" cake with 16 servings but will change according to your cake dimensions.
Really good! Spray bottom of pan before baking or it will stick. Should NOT be runny when removed from oven!
These gluten free cupcakes taste sinfully delicious. They've been given a healthy makeover with algae oil, fat free Greek yogurt, and antioxidant rich cocoa powder.
Angel food cake just got even better! :) No guilt at all! Only 54 calories per slice.
This is easy to make, and uses ingredients most of us already have on hand. You can even make a double or triple batch of this rich and moist cake, storing extra loaves in the freezer. Just wrap in plastic wrap then foil - they keep up to 3 months and are great Christmas gifts!
A takeoff on traditional carbonara using diced ham instead of pancetta and throwing in some red pepper flakes. Not your usual cream-based sauce, but still sinfully rich!
An adapted version of a decadent Anna Olson recipe, this is Boston Cream Pie at it’s utmost, filled with nutty flavour and creamy custard and drenched in a chocolate ganache. You do have to start making this a day ahead though, as the custard needs to chill and the cake needs to stand overnight before assembly.
Sticky, just sweet enough and full of goodness from the nuts and fruit, this is gluten free and easily adaptable to be vegan (just use agave instead of the honey, or leave it out completely). They're like the richest, fudgiest brownies ever! Adapted from http://www.greenkitchenstories.com/vegan-c
hocolate-blackberry-cake/
Taken from: http://www.justapinch.com/recipe/lisa-glas
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