Citrus Bundt cake with toasted sesame seed glaze

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The longest winter the tristate area has seen in 3 years is almost gone! Had to start out by saying that. At least in these cold months, we get to see some color, thanks to citrus crops down south. I really love the contrast, of fresh fruit in breakfast baked goods. The slight tart flavor and pockets of juicy fruit bursts goes perfect with your AM cup of tea (or coffee). The toasted sesame seed glaze rounds out this cake, with a nutty finish.

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Citrus bundt cake:

Preheat oven to 350 degrees F. Butter and flour bundt pan, set aside.

2 sticks room temperature butter (8 oz.)
2 cups brown sugar
6 eggs
1 teaspoon vanilla extract
1 cup sour cream or Greek yogurt
3 cups cake flour
1/2 teaspoon salt
1/4 teaspoon salt

2 cups segmented citrus; about 3 oranges and 1 grapefruit

•Cream: butter, sugar, vanilla extract.
•One at a time, add eggs. Just until mixed in, add sour cream.
•Scrape down sides of bowl.
•Add dries. Mix until just a few flour streaks are left.
•Gently fold in citrus segments

Bake for 45-50 mins. Let cool completely before cutting into cake.

Barbie Cameo

Here’s a cake I just worked on this past Sunday for a 4 year’s old birthday party.

For this cake I picked a vintage barbie cameo instead of a more modern Barbie image. (Much more my style of cake design.) Hope you like it.

Cake Studies

I have several new cake orders over the next few weeks. One of them is for a very intimate May wedding. The bride picked “wisteria” for her colors. The images below show my thoughts and ideas of cake designs for the wedding.

Banana Whoopie Pies

Today I baked banana whoopie pies with my kids (students). I taught them never to be shy when adding the cream cheese frosting.
These cookies were tasty in flavor, but the texture was slightly delicate. If I make these again I’d probably pipe out the frosting first as some cookies broke during the process.

Banana Whoopie Pies with Cream Cheese Filling

2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup mashed banana
1/2 cup greek yogurt
3/4 stick butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 large egg
1 teaspoon vanilla extract
16 ounces cream cheese
1 1/4 cup confectioner’s sugar

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.

1. Sift flour, baking powder, baking soda, and salt in one bowl, set aside.
2. Beat butter and both sugars until light in color.
3. Add in sour cream, banana, egg, and vanilla extract.
4. Pour flour mixture into banana mixture. With a rubbber spatula, gently stir just until combined.
5. Drop batter by the heaping teaspoonful onto parchment. Leave about one inch of space between cookies.
6. Bake for 10-12 minutes. Let cool and pipe cream cheese filling onto half of the cookies. Top with remaining cookies…Enjoy!