Last summer I received a beautiful dessert magazine in the mail. It was titled Sweet Dreams, and the cover had a big glossy image of a cake on it. It was so striking, I couldn't wait to read every single page. I quickly found out it was written in German, so reading would have to wait for translation. Still, I sat leafing through the pictures and -surprise- a picture of me!  There I was, in the same magazine with esteemed pastry chefs and their gorgeous desserts -which was a real hoot,  if you ask me! On the opposite page (and more eye-catching than I could ever be) was a picture of fresh rhubarb, with stalks shaved paper-thin and curled into ribbons. I may have gasped, it was so beautiful.

Further into my reading (if you can call it that) I fell in love with a cake. At first glance I had no idea what was on the inside, nor did I care because the outside was so stunning. It was all wrapped up in strips of pink-red rhubarb. I wanted to make it immediately, but found myself questioning my own aptitude. Then I remembered something a smart baker once said: you shouldn't be afraid of cake, if anything, cake should be afraid of you because you're going to eat it. 

I decided to go forward on that thought.

Since the recipe was in German, I set to translating it, and gratefully I have a friend who is a German professor who helped me when I stumbled (dankeschön, Darlene!).

After the recipe was translated in full, I decided to use my own method for making pineapple mousse, mostly because the recipe called for gelatin sheets, and those aren't sold in grocery stores here. Other problems persisted - the local produce wasn't great, I could only find short stalks of rhubarb and I couldn't find any good tarragon (only bad tarragon), so a few things were changed and simplified along the way.

Despite all the tweaking, this cake is delicious. Dreamy. And, of course, the one thing I refused to compromise was the beautiful paper thin covering of rhubarb strips across the cake.

This recipe makes a standard 8-inch cake. Since my rhubarb stalks were so very short, and they wouldn't have wrapped very far around a cake that size, I ended up making one 5-inch cake and three 2-inch cakes. I must admit, it was kind of nice having my own little single serving cake.

Happy almost June, friends! It's hard to believe how fast this month has gone by, and it's been a sweet one for sure! Many, many thanks to BHG for having me on as their Month of Cakes contributor.

My final post combines so many of my favorite things - coffee ice cream, hot fudge, salty almonds, chocolate shavings - I don't think there is a craving it won't satisfy!

You can find all the instructions for this summertime-ready ice cream cake here - enjoy!

Fresh watermelon cake is made with only three ingredients, and it's perfect for any summer potluck. It's gluten-free and low sugar, so it is also great for those with dietary considerations.

Fresh Watermelon Cake
Fresh Watermelon Cake

I'm not really sure who came up with the idea for this cake, but I love everything about it. I've seen a few versions floating around the web and with Memorial Day weekend coming up, I decided it was time to try it for myself.

The best part about it is that you only need three ingredients to make it (okay, four if I'm being picky). It's delicious, and even more so now because juicy watermelons are ripe and readily available at the grocery store. It is so easy to make and highly summer cookout appropriate.

My third post for Better Homes and Gardens' Month of Cakes is a refreshing take on grasshopper cupcakes. Fluffy whipped cream is flavored with mint, lime zest and rum to give rich chocolate cupcakes a Mojito-inspired topping. I love this frosting so much I've even piled it on top of an ice cream sundae!

Ready to try them at home? Find all the details here!

Hi all! Today you can find me on the Better Homes and Gardens blog again, and this time I'm showing you how to make an easy celebration cake. Rosé champagne is used to flavor fluffy white cake layers, and then they're filled and frosted with pretty pale blue vanilla bean frosting. Add some fresh raspberries on top and you've got yourself a stunner for the dessert table!

It's easy to put your own spin on this cake with your favorite bubbly and berries. Get all the details here!

Hi friends! This month I'll be sharing a few of my cake creations on the Better Homes and Gardens blog - starting with these tea-time inspired cupcakes! They're so easy to make, and perfect for a Mother's Day dessert.

Lavender and Earl Grey flavors have a natural affinity for each other, but you can use any tea you fancy. To get all the details (including how I made tea bag tags into cupcake toppers) click here!

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