La Vie En Rose

Princess Layer Cake | La Pêche Fraîche

When you kiss me heaven sighs
And though I close my eyes I see la vie en rose
When you press me to your heart
I’m in a world apart
A world where roses bloom
And when you speak, angels sing from above
Everyday words seem to turn into love songs
Give your heart and soul to me
And life will always be la vie en rose

—Louis Armstrong, La Vie En Rose

Princess Layer Cake | La Pêche Fraîche

Happy Valentine’s Day!

My hope for today is that it serves as a reminder for all of us to be more open and loving every day, to everyone. I love the badass, irrepressible origins of V-day, but I don’t really buy into the modernized and commercialized part of it (ha, get it?!).
Hug and kiss your loved ones extra today, if you can, but also remember tomorrow how nice it can be when a stranger flashes a smile at you, or pays a coffee forward, etc. etc.
Now that I contemplate that, is it too late to add to my 2017 resolutions?!

I never turn down an opportunity to bake something whimsical and fun, however, so here we are with pink everywhere for the last three posts and I regret nothing. Pink is awesome.

As an aside: microbes are also f*&#ing awesome. Check out this adorable (OK, maybe only adorable to me) piece in the NYT about the microbiome, perfect for Valentine’s Day. I maintain my stance that it is one of the last great frontiers left to us as the human race.

Also, shoutout to my wonderful roommate Alexa, whose adorable pink polaroid camera is featured in these photos. How cute, right?!

Princess Layer Cake | La Pêche Fraîche

For this cake, I really wanted to play on the Swedish Princesstårta, or princess cake, which consists of a sponge, whipped cream, (sometimes) pastry cream, jam, and marzipan.
I made mini ones two years ago (gag, how is that possible), as you might have spied on my Instagram just a few weeks ago.

I bought this cookie cutter a while back, which purports to be the “easiest rose” in the world. I started dreaming of making roses out of marzipan, which I love with a burning, fiery passion, because I am somewhat turned off by fondant and gum paste.
So I hunkered down with a half-pound of marzipan last Friday and got to work; you will need a roller set and a foam board to properly create the roses. I also got through an entire movie and two hour-long shows before I was completely satisfied. I’m sure it could be done in less time—there is a slight learning curve, however! If you want to make your own roses, I suggest two things.
First, google “FMM easiest rose cutter how-to” or something along those lines in order to find a video that you can watch and learn from!
Second, if you want perfect, lifelike roses, do NOT use marzipan—use half fondant, half gum paste, or some other similar mix, because this will allow you to get thinner, non-ragged petals. Marzipan requires a slightly thicker petal, which obviously looks less true to life. You also may want to pick up some powdered colors, to dust on the edges of the petals—this makes it look very realistic.
All in all, my experience with the easiest rose cutter in the world was very positive, and I will be experimenting more with a sturdier mix of medium to make more realistic roses in the future!

If you do decide to use marzipan, rest assured that no matter how the roses look, they will be delicious: an advantage of marzipan is that it maintains its delightful chew even if prepared ahead, and it actually tastes good, unlike gum paste.

Princess Layer Cake | La Pêche Fraîche

The base of the cake is a simple milky white cake. It’s not too eggy, which is my main problem with many sponge cakes. It has a soft, fine crumb and doesn’t overwhelm the other flavors.
An almond simple syrup is amply brushed over the cake, in order to retain moisture: another problem I have with many traditional white/yellow/sponge cakes is that they tend towards dryness.
Over that, I spread a thin layer of all-fruit apricot preserves—I use an all-fruit, no-sugar version because 1) it’s what I always have on hand and 2) there is a lot of sugar going on in this cake, so it provides a nice, slightly tart contrast.
The frosting is an incredibly fluffy salted mascarpone buttercream, which is creamy just like the traditional whipped cream and which provides another type of contrast to the sweetness. I really wanted a big ruffly cake, so I laid an extremely thin crumb coat down and then piped big shells with a star tip to create a thick layer of frosting without overloading the cake itself. (Pro tip: fill in any small spots with a mini star tip and leftover frosting. The cake is very busy, so no one will notice any little patchwork you do.)
Finally, the chewy, sweet, and fragrant marzipan roses adorn the cake as the perfect accompaniment.

This cake takes all the classic flavors present in princess cake and updates the components. I’m thoroughly pleased with the results. It makes a stunning centerpiece to any celebration. I think this would be SO cute for a tea party or Galentine’s day or any princess’s party.

Sending love to all of you! xx

Princess Layer Cake | La Pêche Fraîche

Valentine’s Day, previously:

2017:
Thick, soft M&M cookies
Mocha cupcakes topped with fluffy swirls of vanilla bean Italian meringue buttercream

2016:
Ginger, Malted Vanilla, and Hibiscus layer cake
Baby pink XO salty sugar cookies
Raspberry white chocolate and Nutella éclairs
Brown butter and vanilla bean teacakes

2015:
Fluffy, buttery copycat Lofthouse cookies
Chocolate covered strawberry cake with goat cheese frosting
Dolled-up red velvet cake
Mini pink princesstårta

2014:
Pink grapefruit possets with Ritz crunch and pistachios
Dark and white chocolate French mendiants
Strawberry pocky cake
Salty dark chocolate tarts

Princess Layer Cake | La Pêche Fraîche

Princess Layer Cake
makes 1 3×6-inch layer cake

ingredients:
for the cake:
225 grams (2 sticks, 1 cup) unsalted butter, soft
1/2 teaspoon salt
400 grams (2 cups) sugar
2 eggs
35 grams (1/3 cup) milk powder
300 grams (1 1/4 cups) buttermilk
360 grams (3 cups) AP flour
1 tablespoon plus 1/2 teaspoon baking powder

for the frosting:
225 grams (2 sticks, 1 cup) unsalted butter, soft
400 grams (3 1/4 cups) powdered sugar
1/2 teaspoon salt
225 grams (8 ounces, 1 cup) mascarpone, room temperature
60 to 80 grams (1/4 to 1/3 cup) heavy cream, room temperature

100 grams (1/2 cup) sugar
drop almond extract
80 grams (1/3 cup) water
apricot or raspberry or strawberry preserves
8 ounces marzipan, tinted and rolled as desired

directions:
Preheat oven to 350 degrees F and grease and flour 3 6-inch baking pans.
Make the cake: cream butter, salt, and sugar together until light and fluffy; add in each of the eggs and beat on high until doubled in volume.
Add in the milk powder and buttermilk and stir until batter is homogeneous; it will thin out.
Add in the flour and baking powder and stir to combine.
Portion out into prepared pans and bake for 15-17 minutes, or until a tester comes out with a few moist crumbs.
Allow to cool for 5 minutes before turning out onto a wire rack to cool completely.
Meanwhile, make the frosting: cream butter on high speed for 5 full minutes.
Add in the powdered sugar and stir slowly until combined; it will be very thick.
Add in the salt and mascarpone cheese and beat until homogenous.
Add in the heavy cream 1 tablespoon at a time, beating on high speed in between each addition, until frosting is thin enough to be pipeable but thick enough to hold a peak,
Make the syrup: place sugar and water in a small bowl and microwave on high for 30-45 seconds, or until the sugar is completely dissolved.
Stir in the almond extract and set aside.
Trim the cake as needed to level it; brush each side with ample sugar syrup.
Layer the cake, placing plenty of syrup on each layer; spread 2 tablespoons of apricot preserves on top of each layer, then 1/4 cup of frosting on top of the preserves.
After adding the final layer, add a very thin crumb coat of frosting all over the cake and refrigerate for at least 15 minutes.
Using the rest of the frosting, pipe ruffles or flowers as desired.
Decorate with marzipan shapes!

Burning

Mocha and Vanilla Bean Cupcakes | La Pêche Fraîche

My blood is a rushing river.
My heart is a burning bridge.

—Pavana

Mocha and Vanilla Bean Cupcakes | La Pêche Fraîche

February, how did you come so quickly?
And how is it so warm? It is freaking everyone out. I don’t want to enjoy too much, given that we’re supposedly guaranteed another six weeks of winter (although we haven’t truly had any winter here in the Windy City).
Today, it’s 50 degrees and raining, and all I wanted this grey morning, what with the soft patter of rain on my windows, was the pull the covers back over my head and sleep for the entire day.

Mocha and Vanilla Bean Cupcakes | La Pêche Fraîche

I am going to keep is short here, today.
My theme of the month is humble and grateful love.

I want to share it with those who matter the most to me, but also with everyone in the orbit of my life.
We could all do with more widespread love. Share some with your partner, your neighbor, your friends and your frenemies.
Show someone that you are thankful for everything they have given you—their energy, their attention, their love and affection—and give it back in kind.
Put some effort into an unexpected act of kindness. No need to brag or tell anyone about it.
It will make you feel amazing too.

Humble. Grateful. Love.


Today’s treats are these simple mocha and vanilla bean cupcakes.
They’re cheekily festive, with their pastel pink frosting and bright sprinkles on top, but you could leave out the food coloring and come away with a very elegant black and white cupcake.

The base of the cupcakes is my go-to: one bowl, one whisk, comes together in 15 minutes and bakes in just 10. The cake is moist and fluffy, and it is the perfect base for a big swirl of frosting.

The frosting is an Italian meringue buttercream: like a cloud of light, whipped buttery goodness. Its flecked with the seeds of two full vanilla bean pods and a big pinch of salt—dreamy.

These cupcakes are simple but adaptable—swirl different flavors into the frosting to customize it, and top with whatever sprinkles or chopped bits you so desire.

“You have to understand, that no one puts their children in a boat unless the water is safer than the land.”

—Warsan Shire

Mocha and Vanilla Bean Cupcakes
cake portion lightly adapted from Sweetapolita

ingredients:
for the cupcakes:
95 grams (3/4 cup) all-purpose flour
150 grams (3/4 cup) superfine sugar
60 grams (1/2 cup) dark Dutch-process cocoa powder
1 teaspoon espresso powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
120 grams (1/2 cup) buttermilk, room temperature
80 grams (1/3 cup) coffee, hot
42 grams (3 tablespoons) vegetable oil
1 egg

for the frosting:
3 egg whites
150 grams (3/4 cup) sugar
45 grams (3 tablespoons) water
1/2 teaspoon kosher salt
335 grams (3 sticks, 1 1/2 cups) butter, softened
scrapings of 2 vanilla beans
few drops pink food coloring

directions:
Make the cupcakes: line 1 cupcake tin with liners and preheat oven to 350 degrees F.
Whisk flour, sugar, cocoa powder, espresso powder, baking soda, baking powder, and salt together in a bowl.
Pour in the buttermilk, coffee, and vegetable oil and whisk until half incorporated; add in the egg and whisk until the batter is all combined.
Portion out into the liners (about 1/4-1/3 cup per cupcake), and bake for 10-12 minutes, or until a tester comes out with a few moist crumbs.
Meanwhile, make the frosting: place egg whites in the bowl of a stand mixer.
Place sugar, salt, and water in a small pot.
Begin to heat the sugar mixture on high as you whip the whites on medium speed.
When the syrup reaches 245 degrees F, your egg whites should be at firm soft peaks (almost hard peaks, but not dry).
Drizzle the syrup into the meringue with the mixer running; whip on high until cooled to body temperature.
Beat in butter one or two tablespoons at a time.
Beat buttercream on high speed until thick, glossy, and fluffy, about 4 minutes, then beat in vanilla bean and pink food coloring until tint is as desired.
If buttercream is too soft, refrigerate for 20 minutes.
Decorate cupcakes as desired, and top with sprinkles!

Comfort and Joy

Almond and Orange Spice Cake | La Pêche Fraîche

“For it is in giving that we receive.”

Prayer of Saint Francis

Almond and Orange Spice Cake | La Pêche Fraîche

Merry Christmas Eve and a very happy first night of Hanukkah!
I have not yet wrapped my gifts nor done all the productive things I needed to do, but OH WELL that is just about how I expect 2016 to come to a close.

All my brothers are in town (though we are all staying apart since none of the four apartments where various fractions of us permanently live in NYC are big enough to fit the whole family), and tonight we’re heading to Brooklyn for Christmas Eve dinner at my grandma’s.
Last night, we all went bowling/drinking/for dinner at Brooklyn Bowl, which was fun. Although I was very salty at how bad at bowling I am, especially after a margarita. Ugh.

Almond and Orange Spice Cake | La Pêche Fraîche

Tomorrow, we will exchange a few small gifts, eat some french toast (I kind of want to try making french toast with panettone. Is that frowned upon?!), and probably see a movie.

The past few years, I’ve made cinnamon rolls for Christmas day, but that’s not happening in our current kitchen. I’ve seen them all over Instagram this year though, and I think it’s a sweet tradition. Do you make anything traditional for breakfast? I try to keep it low-key and no-fuss since my family likes to just chill together.

Almond and Orange Spice Cake | La Pêche Fraîche

This layer cake recipe is one of my new go-tos.  It’s more unique than just another vanilla or chocolate cake, and it doesn’t fall prey to the gingerbread trope, either.

It’s an almond and orange spice cake, and it’s really soft and moist from the almond meal.  It’s fragrant with spices and orange zest without being overpowering.  Between the layers, there is alternating apricot jam and orange marmalade, which are just a match made in heaven.  Sweet and fruity, with a hint of bitterness that complements the orange zest in the cake.  The icing is a simple cream cheese frosting with a tiny touch of maple syrup to round out the tanginess.

I decorated my cake with a mound of fruits painted with luster dust and bourbon because I am now officially way too obsessed with this technique. Someone stop me.

It would be just as yum with a few rosemary “trees” or a simple piped border and a dusting of powdered sugar.

Almond and Orange Spice Cake | La Pêche Fraîche

More Christmas cakes!

Last year’s cute Red Velvet Woodland cake.
Also last year: Chocolate Peppermint Cloud Cake
The year before: the insane and super fun Souche de Noël.

Almond and Orange Spice Cake | La Pêche Fraîche

Almond and Orange Spice Cake
makes 1 4×6-inch layer cake

ingredients:
for the cake:
4 tablespoons (55 grams) unsalted butter, softened
3/4 cup (150 grams) granulated sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
zest of 1 orange
2 eggs
1 cup (120 grams) flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup (32 grams) almond flour or finely ground almonds
1/2 cup (120 grams) milk

for the frosting:
12 tablespoons (175 grams) unsalted butter, softened
4 ounces (112 grams) cream cheese
12 ounces (330 grams) powdered sugar
1/2 teaspoon salt
1 teaspoon (5 mL) maple syrup
3-4 tablespoons (45-60 mL) milk or cream

to assemble:
1/4 cup apricot jam
2 tablespoons orange marmalade
strawberries, raspberries, pomegranate arils, kumquats
luster dust, if desired

directions:
Make the cake: preheat oven to 350 degrees F and grease and flour 2 6-inch pans.
Place butter, sugar, spices, and zest into a bowl and cream on high speed for 3 full minutes, or until light and fluffy.
Add in the eggs and beat for another 3 minutes.
Scrape the sides of the bowl.
Add the flour, baking powder, salt, and almond flour and stir gently until half mixed in.
Add the milk and beat until the batter is homogeneous, about 30 seconds to 1 minute.
Portion out the batter into prepared pans and bake for 14-16 minutes, or until a cake tester comes out with just a few moist crumbs.
Allow to cool completely; meanwhile, make the frosting.
Beat butter and cream cheese on high speed for 3 minutes, or until doubled in volume and very pale in color.
Add in roughly half of the powdered sugar, the salt, the maple syrup, and 1 tablespoon of milk.
Beat on high speed until the frosting is very fluffy, about 3 more minutes.
Add in the rest of the powdered sugar to taste, along with 2-3 more tablespoons of milk, if needed to make the frosting more spreadable, and whip on high speed until fully incorporated.
The frosting should be spreadable but not loose; add more milk or powdered sugar to thin or thicken as needed.
To assemble, cut each of the layers in half.
Pipe a border of cream cheese frosting around the first layer, then spread 2 tablespoons of apricot jam in the center.
Spread frosting on top of the layer to cover the jam.
Add the second layer and repeat, except use orange marmalade instead of apricot jam.
Repeat with the third layer, using apricot jam again.
Top with the fourth layer and add a thin crumb coat of frosting on the outside of the cake.
Refrigerate the cake for at least 15 minutes to set the crumb coat.
Spread frosting thick on the top layer but thin on the sides to create a semi-naked finish.
Top with fruits dusted with luster dust or other decorations as desired.

Mud and Molasses

Brown Butter and Molasses Cupcakes | La Pêche Fraîche

The air was so sweet in New Orleans it seemed to come in soft bandannas;
and you could smell the river and really smell the people, and mud, and molasses, and every kind of tropical exhalation,
with your nose suddenly removed from the dry ices of a Northern winter.

—Jack Kerouac

Brown Butter and Molasses Cupcakes | La Pêche Fraîche

Well, I buried my head in my MCAT studies and found myself at the cusp of a Northern winter, with a chill in the air and the leaves all dead and Thanksgiving fast approaching.

Between school and the current sorry state of our nation’s mud-slinging politics, I could do with some serious relaxing tropical exhalations right about now.

I’m sending hugs and brown butter and cake to everyone who has been shaken up by the last week+.
I’m here for anyone who reads this and want to reach out.  It’s a confusing and scary time that has left many feeling adrift.
Hold tight—so tight—the things and people you love, and never let yourself lose sight of how important that love is.

Brown Butter and Molasses Cupcakes | La Pêche Fraîche

Enter: brown butter and molasses cupcakes, which are basically a hug in cake form.
Or like the best salty-sweet brown sugar and buttery goodness of a chocolate chip cookie, but in cake form.

These will blow. you. away.  One bowl/pot, just a few minutes of prep, and you’re in for some comfort.

I made these mini, so they’re only two teeny bites of moist brown butter cake topped with a smidgen of salty-sweet molasses buttercream, but as I always say, that just means you can eat more of them.
Mini treats just have a way of being extra addictive and extra adorable, I think.

These would be a cute and low-fuss addition to a holiday spread, Thanksgiving or otherwise. They can be made and frosted up to a day ahead, so that can relieve some day-of stress for all my cooks out there.
They’re also small but pack a lot of flavor for their size, so after a heavy dinner, these could be just the ticket.

Brown Butter and Molasses Cupcakes | La Pêche Fraîche

Brown Butter and Molasses Cupcakes
makes 12 mini cupcakes, easily doubled

ingredients:
for the cakes:
90 grams (6 tablespoons) butter, browned and cooled
1/4 teaspoon salt
175 grams (3/4 cup plus 2 tablespoons) granulated sugar
1 teaspoon vanilla extract
1 egg
120 grams (1/2 cup milk) (I used cashew)
135 grams (1 cup plus 2 tablespoons) AP flour
1 1/2 teaspoon baking powder

for the frosting:
90 grams (6 tablespoons) butter, softened
1/4 teaspoon salt, plus more to taste
1 tablespoon molasses
250-375 grams (2-3 cups) powdered sugar, as needed
1-2 tablespoons milk or cream, as needed

directions:
Preheat oven to 350 degrees F.
Line a mini muffin tin with cupcake liners.
Whisk the cooled brown butter, salt, sugar, and vanilla together until fully incorporated.
Whisk in the egg and beat for 3 minutes, until lightened in color.
Add in the milk, then the flour on top, then the baking powder on top of the flour.
Whisk vigorously to combine all ingredients.
Portion batter into your mini cupcake tin and bake for 7-8 minutes, or until a tester comes out with only a few moist crumbs.
Allow to cool completely.
Meanwhile, make the frosting: beat butter on high speed for 3 minutes.
Add in the salt and molasses and beat until incorporated.
Add in the first 2 cups of powdered sugar, then beat until combined and taste: if it needs to be sweeter or thicker, add the next cup of powdered sugar in two batches.
If the sweetness is just right to your taste but it needs to be thinner to be pipeable, add in 1 tablespoon of milk (or 2, if necessary).
Decorate the cupcakes as desired!

Pumpkin Head

Pumpkin and Condensed Milk Cakes | La Pêche Fraîche

“Most dazzling human achievements are, in fact, the aggregate of countless individual elements,
each of which is, in a sense, ordinary.”
― Angela Duckworth, Grit: The Power of Passion and Perseverance

Pumpkin and Condensed Milk Cakes | La Pêche Fraîche

It’s the 2016 Virtual Pumpkin Party!! Woohoo!!
This party is hosted by the amazing Sara of Cake over Steak and Aimee of Twigg Studios.

There is a whole lot of pumpkin purée that’s about to inundate the internet, your instagram feed, and Pinterest.

There are some amazing, drool-worthy recipes, both savory and sweet, included in the link list below, and I absolutely encourage you to click through to whatever piques your interest!

Pumpkin and Condensed Milk Cakes | La Pêche Fraîche

When my siblings and I were babies, our parents gave us (ridiculous) nicknames, each with their own backstory.

My older brother Michael was pumpkin head, because he had a giant, bald, blocky head as a newborn. LOL.
Unfortunately, this nickname didn’t stick around enough for us to tease him with it much.

My nickname was punky beef, and I have no good answer for why.  It is a nickname of inexplicable origins and uncanny endurance—my dad still calls me punky beef to this day.
I’m sure my parents could explain it… but I’ll leave that for another day.

Pumpkin and Condensed Milk Cakes | La Pêche Fraîche

These hexagonal pumpkin cakes are cute, a little unexpected, and a little blocky, if you will.
They’re more elegant (and geometric) than typical cupcakes. They definitely lean closer to a petit four or a tea cake.

Dense, spicy, and with a good measure of dark molasses, they are delightfully and unmistakably pumpkin-hued. They’re finished with a sticky condensed milk glaze and a puff of whipped cream.  You can eat them in two bites and demolish multiple without even realizing it.

Pairing a light frosting like whipped cream with a dense pumpkin cake actually works incredibly well, in spite of the fact that you usually see pumpkin cake with thick cream cheese icing.

The milkiness of the glaze and whipped cream is a delicate, sweet match for the moist pumpkin cake below.
Those with whom I shared these cakes thought they were absolutely delicious, so I consider this recipe to be a real winner!

Pumpkin and Condensed Milk Cakes | La Pêche Fraîche

Cake Over Steak • Quick Pumpkin and Kale Risotto + Arancini
Twigg Studios • Sausage Stuffing Baked in a Pumpkin
Donuts, Dresses and Dirt • Pumpkin Spice Latte Popsicles
Cloudy Kitchen • Pumpkin Cake with Vanilla German Buttercream
Vegetarian Ventures • Smoky Pumpkin & Black Sesame Hummus
Eat Boutique • Pumpkin Scallion Dumplings
A Little Saffron • Pumpkin Stuffed Shells
Two Red Bowls • Pumpkin & Maple Caramel Baked French Toast
Wallflower Kitchen • Mini Pumpkin & Cinnamon Sugar Donuts
Wit & Vinegar • Pumpkin Butterscotch Banana Split
Style Sweet CA • Pumpkin Creme Brulee Cake
Nommable • Pumpkin Biscuits with Mushroom Thyme Gravy
With Food + Love • Cinnamon Raisin Pumpkin Seed Bread
Hortus • Creamy Roasted Squash Soup + Pumpkin Risotto
Sevengrams • Vegan Pumpkin Pie Ice Cream
Jojotastic • 1 Pumpkin, 2 Ways: Pumpkin Trail Mix & Dog Treats
Grain Changer • Pumpkin Spice Baked Oatmeal
Girl Versus Dough • Pumpkin Cranberry Flax Crisps
Earthy Feast • Pumpkin Grits + Pumpkin Home Fries + a Fried Egg
Harvest and Honey • Truffled Pumpkin Papardelle Alfredo With Frizzled Sage
Tasty Seasons • Pumpkin Chocolate Chip Cake
Broma Bakery • Pumpkin Butter Pop Tarts
Tending the Table • Roasted Pumpkin and Barley Salad
The Sugar Hit • Super Soft Pumpkin Cinnamon Rolls
Delicious Not Gorgeous • Waffles with Spiced Pumpkin Butter and Brown Sugar Walnut Crumble
Taste Love and Nourish • Pumpkin Bread Pudding
The Green Life • Pumpkin Spice Chocolate Chunk & Hazelnut Skillet Cookie (Vegan)
Foolproof Living • Pumpkin Creme Fraiche Pasta with Sage
The Monday Box • Pumpkin Mini Bundt Cakes
Design Crush • Pumpkin Bourbon Hot Toddy
The Road to Honey • Pumpkin Pie & Chocolate Layer Cake
My Name is Yeh • Roasted Pumpkin with Yogurt and Hazelnut Dukkah
Give Recipe • Orange Chocolate Pumpkin Bread
Heartbeet Kitchen • Magic Vegan Pumpkin Pie Fudge
Beard and Bonnet • Marbled Pumpkin Muffins
Eat Within Your Means • Vegan Pumpkin Blender Muffins
Snixy Kitchen • Pumpkin Tapioca Pudding with Candied Pumpkin Seeds
Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine
Lab Noon • Pasta Bake with Roasted Pumpkin and Saffron Sauce, Pistachio and Goat Cheese
An Edible Mosaic • Pumpkin Spice Chia Seed Pudding
Hey Modest Marce • Mascarpone Pumpkin Pie
Inspired By the Seasons • Pumpkin Applesauce Smoothie
CaliGirl Cooking • Pumpkin Praline Cinnamon Rolls with Spiked Cream Cheese Glaze
Sally’s Baking Addiction • Pumpkin Cream Cheese Bundt Cake
Well and Full • Spicy Chipotle Pumpkin Hummus
Appeasing a Food Geek • Cheese Fondue Stuffed Roasted Pumpkin
SweetPhi • Pumpkin Chili Biscuit Bake
Warm Vanilla Sugar • Buttermilk Pumpkin Doughnuts
Mademoiselle Poirot • Cinnamon-Pumpkin Mousse on Honey Panna Cotta topped with Hazelnut Brittle
Heart of a Baker • Pumpkin Sticky Buns with Vanilla Bean Frosting
Flourishing Foodie • Massaman Curry with Pumpkin and Chickpeas
Ginger & Toasted Sesame • Pumpkin Jeon
Lindsay Jang • Best Ever DIY Pumpkin Spiced Latte
Fix Feast Flair • Hokkaido Pumpkin + Sage Mac and Gouda
Will Frolic for Food • Pumpkin Kale Patties with Coconut Cilantro Rice
A Couple Cooks • Pumpkin Pecan Baked Steel Cut Oats
Vermilion Red • Pumpkin Pie Souffle
B. Britnell • Vegan Pumpkin Pie
Displaced Housewife • Brown Butter Pumpkin Donuts
Sweet Gula • Pumpkin Cake with Cream Cheese Frosting
La Pêche Fraîche • Pumpkin and Condensed Milk Cakes
Kitchen Konfidence • Pumpkin Ricotta Gnocchi with Rosemary Brown Butter Sauce
Loves Food, Loves to Eat • Savory Pumpkin Bread Pudding
Kale & Caramel • Goat Cheese & Sage-Stuffed Pumpkin Challah
Okie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans
Salted Plains • Easy Pumpkin Bread
Liliahna • Chicken Legs with Pumpkin and Tortellini
TermiNatetor Kitchen • Whole Wheat, Pumpkin & Brown Sugar Brioche
Vermilion Roots • Sweet Rice Dumplings with Pumpkin
Celebrate Creativity • Pumpkin Mini Cheesecake Tarts
Serendipity Bakes • Pumpkin Chocolate Cheesecake
So Much Yum • Vegan Maple-Glazed Pumpkin Spice Doughnuts
The Brick Kitchen • Pumpkin, Pecan & White Chocolate Ice Cream Sandwiches
Lisli • Pumpkin Pie Cake
Cookie Dough and Oven Mitt • Pumpkin Pie Dip
Fig+Bleu • Pumpkin Granola
The Speckled Palate • Pumpkin Caramel Cream Cheese Swirl Blondies
Cook Til Delicious • Fall Cliche Cake (Pumpkin Spice Cake / Maple Cream Cheese Frosting / Apple Cider Caramel Sauce)
Floating Kitchen • Chicken and Pumpkin Chili
The Wood and Spoon • Pumpkin Pecan Cake with Burnt Sugar Frosting
Fork Vs Spoon • Pumpkin Streusel Muffins
Lemon & Vanilla • Pumpkin and Coconut Caramel Flan
Dunk & Crumble • Pumpkin Chocolate Icebox Cake
Chicano Eats • Pumpkin Butter Pan de Muerto
On the Plate • Pumpkin Pancakes, Salted Caramel & Pecans
Rough Measures • Cosy Pumpkin Spice Latte (Caffeine and Dairy Free)
Brewing Happiness • Pumpkin Ginger Breakfast Cookies
A Butterful Mind • Pumpkin Cheesecake with Vanilla Whipped Cream
The Little Loaf • Pumpkin Oatmeal Chocolate Chunk Cookies
Fork to Belly • Pumpkin Gnocchi
The Little Epicurean • Chocolate Hazelnut Pumpkin Pie
Bourbon and Honey • Spicy Roasted Pumpkin with Honey and Feta
What to Cook Today • Spicy Pumpkin Noodle Soup
Food by Mars • Pumpkin Pie (Grain-Free, Diary-Free)
The Bojon Gourmet • Pumpkin Butterscotch Pudding
Oh Honey Bakes • Pumpkin Cake with Gingersnap Toffee
Long Distance Baking • Layered Pumpkin Cheesecake
The Jam Lab • Pumpkin Madeleines Dipped in White Chocolate
The Lemon Apron • Pumpkin Gingerbread Loaf with an Olive Oil Glaze
Sun Diego Eats • Thai Pumpkin & Sticky Rice Cakes
A Cozy Kitchen • Pumpkin Chai Scones with Black Tea Glaze
A Cookie Named Desire • Pumpkin Shrubs
Eating Clean Recipes • Vegan Pumpkin Chia Pudding
Kingfield Kitchen • Vegan Fresh Pumpkin Soup
Drink and Cocktail Recipes • Pumpkin Dirty Chai
The Pig & Quill • Pumpkin Sage Cannelloni (Dairy-Free)
My Lavender Blues • Pumpkin, Banana & Olive Oil Bundt Cake
Betty Liu • Pumpkin + Pear Butter Baked Melty Cheese
Happy Hearted Kitchen • Cinnamon Roasted Pumpkin with Tahini Yogurt + Hazelnut Dukkah
InHappenstance • Pumpkin Scones with Maple Butter
Live Eat Learn • Pumpkin Gingerbread Hot Cocoa
Pumpkin and Condensed Milk Cakes | La Pêche Fraîche

Pumpkin and Condensed Milk Cakes
makes 9 small cakes or 1 9×9 inch cake

ingredients:
for the cakes:
55 grams (4 tablespoons) butter, melted
56 grams (4 tablespoons, 60 mL) oil
267 grams (1 1/3 cups) granulated sugar
2 tablespoons molasses
244 grams (1 cup) pumpkin purée
1 1/2 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
3/4 teaspoon kosher salt
2 eggs
200 grams (1 2/3 cup) AP flour
1 1/2 teaspoons baking powder

for the glaze:
100 grams (5 tablespoons) condensed milk
2 tablespoons powdered sugar

to decorate:
240 grams (1 cup) heavy cream
1 tablespoon powdered sugar

directions:
Preheat the oven to 350 degrees F and grease and flour a 9x9inch baking pan.
Place oil, melted butter, sugar, molasses, pumpkin, spices, and salt in a large bowl and whisk to combine.
Add in the eggs one by one and whisk vigorously to combine.
Add in the flour and baking powder and stir until combined.
Pour batter into the prepared pan.
Bake for 25-30 minutes, until a tester comes out with only a few moist crumbs.
Allow to cool completely.
Cut and level cake into the shape you desire, or leave whole (you may want to level the top if leaving it whole, just so the glaze can soak in).
Whisk condensed milk and powdered sugar together to make the glaze; pour all over the cake(s).
Whip cream; whisk in powdered sugar.
Spread or pipe whipped cream on top of cake, then decorate with crumbs left over from leveling the cake.

Never Too Late

Strawberry Cream Sheet Cake | La Pêche Fraîche

“For what it’s worth: it’s never too late or, in my case, too early to be whoever you want to be. There’s no time limit—stop whenever you want. You can change or stay the same, there are no rules to this thing. We can make the best or the worst of it.
I hope you make the best of it. And I hope you see things that startle you. I hope you feel things you never felt before. I hope you meet people with a different point of view.
I hope you live a life you’re proud of. If you find that you’re not, I hope you have the courage to start all over again.”

—Eric Roth, The Curious Case of Benjamin Button

Strawberry Cream Sheet Cake | La Pêche FraîcheStrawberry Cream Sheet Cake | La Pêche Fraîche

Consider this an end to the radio silence that has dominated since La Pêche Fraîche turned four (still a crazy number to me)…

So much has happened since then.

I moved to a different city (hello, NYC friends, let’s play!) where I’m living with my BFF, started an amazing job at a new firm, AND flew back to Chicago to celebrate my awe-inspiring big’s graduation; I’ve even traveled to Washington for work!

My job keeps me busy, busy, busy, and my new kitchen is  much smaller than my kitchen at school, which is smaller yet than the kitchen in my parents’ home.

This means I haven’t been baking at all; in fact, I’ve barely even been cooking.

But I planned ahead and stockpiled photos and posts for the summer. 3.5 weeks is bad enough; 3 months without stepping on my soapbox would be torturous.

Strawberry Cream Sheet Cake | La Pêche Fraîche

Happy summer everyone! We’ve made it, miraculously!

I hope your days have been filled with the juiciest, sweetest produce imaginable.
I hope you’ve been reveling in sunshine ands greenery.

I made this post in the throes of spring, when the lilacs were fragrant and abundant and ripe strawberries few and far between; one has since disappeared for the year and the other, become ubiquitous and innumerable.

Lilacs are a Benjamin Button type of flower. The bushes erupt in tight buds that are small and brown-ish rather than green—wizened before they even bloom.
Eventually, their beautiful purple flowers open, perfuming the air and driving everyone crazy with spring fever, only to droop and fade as quickly as they appeared.

Strawberry Cream Sheet Cake | La Pêche FraîcheStrawberry Cream Sheet Cake | La Pêche Fraîche

The good news is that this sheet cake can be a spring or summer affair, provided you can find some fresh, ripe fruit to decorate.

The cake itself is an unbelievably moist vanilla Texas-style sheet cake, buttery with a soft crumb.
It’s the perfect base for a thick layer of barely sweetened whipped cream, spread on in giant spoonfuls, and then a heap of ruby red, fresh and bright strawberries.

It’s a perfect treat to bring along to a picnic or barbecue, and it hold up pretty well for a few hours in the fridge.
Serving this with a mix of fruit—raspberries, strawberries, and fat peach wedges—would be next level.

Throw some fresh edible flowers or lilac sugar on top and you have a picture perfect summer cream cake!

Strawberry Cream Sheet Cake | La Pêche Fraîche

Who else wants to sleep in that whipped cream cloud?!

Back sooner than later with pie! xo

Strawberry Cream Sheet Cake | La Pêche Fraîche

Strawberry Cream Sheet Cake
makes 1 13×9 inch cake
cake portion adapted from Taste of Home

ingredients:
for the cake:
240 grams (2 cups) AP flour
400 grams (2 cups) granulated sugar
1 teaspoon kosher salt
1 teaspoon baking powder
1/4 teaspoon baking soda
225 grams (2 sticks, 16 tablespoons) butter
240 grams (1 cup) water
2 large eggs
120 grams (1/2 cup) yogurt, buttermilk, or sour cream
1 teaspoon vanilla extract

for the whipped cream:
360 grams (1 1/2 cups) heavy or double cream
1/4 cup powdered sugar

to finish:
1 1/2 pints of strawberries
edible flowers, if desired

directions:
Make the cake: preheat oven to 350 degrees F and grease and flour a 9×13 inch baking pan.
Stir flour, sugar, baking soda and powder, and salt together.
Place butter and water in a pot and bring to a simmer.
Remove from heat.
Whisk eggs, yogurt, and vanilla together and alternate adding to the dry mixture with the butter.
Stir batter vigorously for a few seconds to ensure homogeneity.
Pour into prepared pan and bake for 25-30 minutes, or until a tester comes out with a few crumbs attached.
Allow to cool completely.
To finish the cake, whip the heavy cream with the powdered sugar to stiff peaks.
Spread all over the cake, then decorate with lots of sliced strawberries and edible flowers.
Serve with extra powdered sugar and strawberries.

Quatrième

An Eclectic Chocolate Cake | La Pêche Fraîche

“Recognizing that people’s reactions don’t belong to you is the only sane way to create.
If people enjoy what you’ve created, terrific. If people ignore what you’ve created, too bad.
If people misunderstand what you’ve created, don’t sweat it.
And what if people absolutely hate what you’ve created? What if people attack you with savage vitriol, and insult your intelligence, and malign your motives, and drag your good name through the mud?
Just smile sweetly and suggest—as politely as you possibly can—that they go make their own fucking art.
Then stubbornly continue making yours.”

― Elizabeth Gilbert, Big Magic: Creative Living Beyond Fear

An Eclectic Chocolate Cake | La Pêche Fraîche

Happy birthday to this little blog!
La Pêche Fraîche is four years old.
Which means I’ve been running this blog for 20% of my time on this earth. Don’t ask me how…

The blogiversary rundown:
3 years
2 years
1 year (Oy vey.)

An Eclectic Chocolate Cake | La Pêche Fraîche

My blog has grown along with me, starting at the tender age of 16 and sticking with me as I graduated high school and left home for the first time to come to UChicago, got my first (and second) real job, moved to NYC all on my own, snagged a wonderful boyfriend etc, etc.
The coming year will see me turn 21, will see me finish up college (yipes), and more. If all goes as planned, there will be many, many sweet treats to share along the way.

You’d think that by now, I’d have gotten the hang of things, but every new post is a learning experience.

Take this post, for example.
Another blogiversary means another pink cake. It’s become tradition for me, although I do suspect that I will, at some point, run out of pink cake ideas. I didn’t have much time to make the cake so I tried to prep ahead; I didn’t have enough egg whites to make an Italian meringue buttercream so I went with American; my macarons were far from perfect (surprise, surprise). My chocolate ganache drip looked a bit wonky and I ended up disliking the minimal frosting look, although the entire cake together had a sort of eclectic charm.
All things to learn from, and not terrible goof-ups.
But then! I managed to leave my camera at 1600 ISO throughout the entire. stupid. shoot. And what’s more, I didn’t notice until the next time I pulled out my camera, meaning half a week later, when the cake was long, long gone. Damn.

And now, the majority of this post is going to be me complaining about this post. Hahahaha.
All in all, I actually prefer last year’s and the year before. Both the aesthetics of the cakes and the words contained within the post. So maybe go read those.

That being said, this cake was a runaway hit with everyone who tasted it, so I’ll count it in the successes, rather than the flops.

An Eclectic Chocolate Cake | La Pêche Fraîche

This cake is a mix of inspiration from Andy Bowdy, Don’t Tell Charles, and Cordy’s Cakes, all of whom you can find on Instagram, and all of whom make jaw-dropping cakes.

It’s a moist chocolate cake filled and frosted with raspberry buttercream, with layers of almond macaron shells, decorated with a river of toasted Italian meringue, dark chocolate ganache drips, coconut rafaellos, cocoa crumble, more macarons, and strawberries.

There are many components, but most can be made ahead, and it is really a delicious combination.

The macaron shells between the cakes are a magical touch. I had a few people come up to me after eating the cake who asked what in the world was between the layers that made the cake sooo damn good. I had forgotten to tell everyone that there were cookies inside the cake.
Surprise cookies are almost always magical.

An Eclectic Chocolate Cake | La Pêche Fraîche

Thank you all for your continued support, love, and readership.
I appreciate everyone who visits this page, even when nothing exciting or new is happening.

La Pêche Fraîche may be my own folly, but in the end, it is for you.

Here’s to another year of love, happiness, and lots of cake.

An Eclectic Chocolate Cake | La Pêche Fraîche

An Eclectic Chocolate Cake
makes 1 3-layer 6-inch cake
cake portion from Liv for Cake

ingredients:
for the cake:
90 grams (3/4 cup) cocoa powder
300 grams (1 1/2 cups) granulated sugar
56 grams (1/4 cup) vegetable oil
180 grams (3/4 cup) buttermilk
180 grams (3/4 cup) hot coffee
1 teaspoon salt
2 eggs
2 teaspoons vanilla extract
180 grams (1 1/2 cups) AP flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder

for the raspberry buttercream:
225 grams (1 cup) unsalted butter, softened
1/2 teaspoon kosher salt
600 gram (5 cups) confectioner’s sugar, as needed
30-90 grams (2-6 tablespoons) half-and-half or whole milk, as needed
1/3 cup freeze-dried raspberries, crushed into powder
drop pink food coloring, if desired

for the meringue:
2 large egg whites
100 grams (1/2 cup) granulated sugar
pinch salt
30 grams (2 tablespoons) water

for the cocoa crumb:
30 grams (2 tablespoons) butter, melted
30 grams (1/4 cup) confectioner’s sugar
20 grams (2 tablespoons plus 2 teaspoons) flour
15 grams (2 tablespoons) cocoa powder

to decorate:
60 grams (2 ounces) dark chocolate, chopped
60 grams (1/4 cup) heavy cream
sliced strawberries
rafaellos
1 batch macaron shells
crushed freeze-dried raspberries

directions:
Make a batch of macaron shells (I use Annie’s recipe and follow her directions to a T) ahead of time and store in a air-tight container.
To make the cocoa crumb: preheat oven to 350 degrees F.
Line a sheet pan with parchment paper.
Stir together the melted butter with the sugar, then add the flour and cocoa powder at the same time. Carefully incorporate until the mixture is sandy and crumb-like.
Shake the crumbs onto the prepared pan and separate a little; bake for 5-6 minutes, until dry to the touch; allow to cool.
Crumb can be made up to a week in advance and stored in an air-tight container.
Make the cake: grease and flour 3 6-inch round pans.
Place cocoa powder and granulated sugar in a big bowl; whisk together.
Add the oil, buttermilk, hot coffee, and salt and whisk vigorously until combined.
Add the eggs, whisking after each addition.
Stir in the vanilla.
Add the flour on top of the batter and the baking powder and baking soda on top of that.
Whisk the batter together until it is homogenous; it will be liquidy.
Portion out evenly into the 3 prepared pans and bake for 15-18 minutes in a 350 degree F oven, or until a tester comes out with a few moist crumbs.
Allow to cool completely.
Meanwhile, make the frosting: place butter and salt in the bowl of a stand mixer fitted with the paddle attachment.
Beat on high speed for 2 minutes, until very light colored and doubled in volume.
Scrape the sides of the bowl and add in 4 cups of the powdered sugar 1/2 cup at a time, beating on high speed after each addition.
Add in 2 tablespoons of half-and-half and beat on high speed to incorporate.
Scrape the bowl and taste the frosting; if it is too thin, add the next cup of powdered sugar; if it is too thick, add another tablespoon of half-and-half at a time.
If it is too buttery, add the extra cup of powdered sugar plus 2 tablespoons half-and-half and beat on high speed for another minute.
Add the crushed freeze-dried raspberries and food coloring, if desired, and beat to combine.
To assemble the cake, place 1 layer on serving platter and top with 1/2 cup of frosting; top with a few macaron shells and the next cake layer.
Repeat until last cake layer is used; frost with the remaining icing, leaving it semi-naked if desired.
Place in fridge while you prepare the toppings.
Melt chocolate 2/3 of the way in the microwave; microwave the cream until hot but not boiling.
Pour cream over chocolate and set aside for 1 minute.
Fill a few of the macaron shells with extra frosting; set aside or put in fridge to set.
Whisk the ganache together until very shiny, smooth, and uniform; set aside while you make the meringue.
Place egg whites and a pinch of salt in the clean bowl of a stand mixer fitted with the whisk attachment.
Place sugar and water in a small pot over medium heat; begin whipping the egg whites.
When syrup reaches 240 degrees F, the egg whites should be at soft peaks.
Carefully pour hot syrup into whipping egg whites and whip on high speed until cooled, fluffy, and shiny, about 2-3 minutes.
Remove cake from fridge and decorate with a mound of meringue.
Arrange cocoa crumbs around the bottom, pour a little ganache down the sides to create a drip, and arrange sliced strawberries, more cocoa crumbs, macarons, and rafaellos around the meringue.
Torch meringue and sprinkle a little freeze-dried raspberry powder over the cake.
Serve within the day.

Honey In the Sun

Dark Chocolate Honey Cake | La Pêche Fraîche

A half full moon in Mexico City I think of you
And when I saw the Southern Cross I wished you had too
I wish my heart was as cold as the morning dew
But it’s as warm as saxophones and honey in the sun for you

—Camera Obscura

Dark Chocolate Honey Cake | La Pêche Fraîche

I met Nati when we were both eighteen years old. We have seen three of his birthdays come and go (and two of mine).
Though we are still quite tender and young, our relationship has grown into something far hardier than the sweet spring shoot that it first was.

I mean, I’ve now spent 10% of my life fascinated by this boy (less the 2% spent frustrated by him). Side by side in the library, across dinner tables, passenger and driver in the car. Nearly inseparable.

That’s the beautiful thing about being in college and being in a relationship. We have all this time to spend together—no separate jobs or many demands outside the library. (Although we do average an obscene number of hours in the library every day.)
Of course, we are fortunate to have the same major and thus many of the same classes, but N and I have grown to be symbiotic beyond just doing problem sets together. It is easy—and comforting—to be together. We support one another and can always be there for each other.

No two relationships are the same, of course, which is why giving relationship advice and identifying with others can be tricky. What works for us is completely different than for our friends.

But what works, works.
And so, Sunday, we had dinner at Momotaro (probably our favorite restaurant) to celebrate today: our 2 year anniversary!

Dark Chocolate Honey Cake | La Pêche Fraîche

So happy happy to my beloved. You make me melt like a helpless scoop of ice cream in the sweatiest parts of July.

I was inspired to make this by a super cute cake I saw on Pinterest (of course) a while back.
I assembled it as best I remembered, snapped my photos, and then spent some time sleuthing to find the person who created such an adorable cake.

I found the site, delighted and impressed by the stunning photography all over again, and then was terribly dismayed to find out (via an indignant comment section) that the blogger had actually completely and silently ripped the exact design (not even changing the FONT like I did) from an artist, with nary a mention or link back.

Honestly, as someone who has been the victim of this type of irritating internet inspiration theft, I was seriously bummed. It’s a terrible feeling, especially when the thief’s site is more visible and famous than your own (ahem, Studio DIY. Passive aggressive stink eye your way).
I mean, how much does it take to provide a link back to your original inspiration for your readers? If you didn’t outright steal their photos (which is a whole other issue), it costs you nothing. You used their beautiful content as inspiration for your own. It detracts not a single iota from your work!
It’s healthy and good to want to recreate someone else’s great content from time to time—just give them original credit or make your own damn stuff. So. With that rant out of the way…

This is the link to the original artist, Shanna Murray. I would just post this link to avoid sending more traffic to someone’s stolen goods, but I drew heavy inspiration from 79 Ideas’ cake version/photos of Shanna’s work, so it’s only fair. I simply recommend you click on Shanna’s site instead of 79 Ideas because we vote with our clicks, people.

Dark Chocolate Honey Cake | La Pêche Fraîche

I wasn’t sure what I wanted to make for the inside of the cake, so I drew inspiration from N figured out what description would embarrass him the most and ran with it.

See, he’s naturally tall, dark, and handsome (lucky me!), so I wanted a very dark chocolate frosting to match.
He has the *best* caramel skin, so I toyed with the idea of a caramel or peanut butter cake, but upon opening my pantry and finding myself face to face with a big bottle of honey, I realized that a cinnamon honey cake would be perfect.

I added candied ginger as my contribution, because I tend to be spicy and toothsome while he runs as suave as ganache.
See? He’s totally embarrassed right now.

Dark Chocolate Honey Cake | La Pêche Fraîche

Anyways, this cake is fabulously grown-up.
It wouldn’t be my first choice for kiddos or those who love sugary sweets because it’s the opposite of that.
It’s complex and subtle and very, very rich.

The honey cake is crumbly yet moist, and the cinnamon shines through. The honey plays the important role of tempering the sweetness—less sugar is needed, and the flavor of the honey is less one-note.
Spicy candied ginger provides a thoughtfully chewy and bright bite between the cake layers.
The ganache is made ultra-smooth by using dark, bittersweet chocolate plus butter and cream, with a generous scoop of Nutella to round it out.

Overall, this is one of the more elegant layer cakes I’ve made. It is a special celebration cake, whether for a birthday or an anniversary or a graduation (*shudder*).

Dark Chocolate Honey Cake | La Pêche Fraîche

Finally, I’ve never shared a picture of the two of us, but now is as good a time as ever:

Dark Chocolate Honey Cake
cake portion adapted from Love, Cake
makes 1 3×8 inch cake

ingredients:
for the cake:
115 grams (1/3 cup) honey
1 teaspoon baking soda
300 grams (2 1/2 cups) AP flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
250 grams (14 tablespoons) unsalted butter
200 grams (1 cup) sugar
3 large eggs
180 grams (3/4 cup) buttermilk

for the ganache:
225 grams (2 sticks) butter
75 grams (1/3 cup) heavy cream
300 grams (11 ounces) dark chocolate, chopped
100 grams (5 tablespoons) nutella
pinch salt

to finish:
handful candied ginger, chopped finely
1 tablespoon butter, soft
1/2 cup powdered sugar
1 tablespoon heavy cream, as needed
pinch salt

directions:
Make the cake: preheat oven to 350 degrees F and butter and flour 3 8-inch round pans.
Place honey in a pot over medium heat for about 45 seconds, until it becomes fluid and runny.
Stir in the baking soda and stir with a spatula for another 45 seconds, until the mixture is very pale golden and foamy.
Remove from heat and pour into a bowl.
Place butter in the bowl of a stand mixer and beat on high for 2 minutes.
Add in the sugar and beat for another 2 minutes.
Scrape the sides of the bowl and add the eggs; beat for another 2 minutes before adding the honey mixture while stirring.
Add the buttermilk and stir once, until half combined.
Add the flour on top, along with the baking powder, salt, and cinnamon.
Stir until everything is combined and batter is smooth, about 45 seconds.
Portion the batter out evenly into the prepared pans.
Bake for 12-15 minutes, until a tester comes out with only a few crumbs.
Allow to cool completely on a wire rack.
Make the ganache: place chopped chocolate in a large bowl.
Microwave in 10 second bursts until chocolate is 1/2 melted.
Stir and set aside; heat butter and cream for 30 seconds in the microwave, until melted and quite warm but not scalding hot.
Pour cream mixture over the half melted chocolate and allow to sit for 30 seconds.
Stir until cream is incorporated; add the Nutella and microwave for 10-30 more seconds, stirring well between microwaving, until the mixture is completely melted and is glossy and smooth.
Allow to cool to room temperature; place in fridge for 20 minutes until solid but still soft enough to be scoopable.
Whip or beat vigorously with a spoon or mixer until the frosting is fluffy and spreadable.
To decorate the cake, place one layer on cake stand. Spread 1/3 up of the ganache over the layer, then sprinkle half of the chopped ginger on top.
Repeat with the second layer, then top with the third layer and frost the outside of the cake with the remaining ganache.
Refrigerate while you make the white pipeable icing.
To make the white icing, beat butter with powdered sugar and a pinch of salt until mixture is smooth.
Add in the cream 1 teaspoon at a time until the icing is thin enough to be pipeable.
Decorate chilled cake as desired; serve at room temperature (take cake out of the fridge 1-2 hours before serving).

Gateaux À Gogo

Cupcakes Galore! | La Pêche Fraîche

Did you think I was a city big enough for a weekend getaway?
I am the town surrounding it, the one you’ve never heard of but always pass through
There are no neon lights here, no skyscrapers or statues
but there is thunder, for I make bridges tremble
I am not street meat, I am homemade jam thick enough to cut the sweetest thing your lips will touch
I am not police sirens, I am the crackle in a fireplace
I’d burn you and you wouldnt take your eyes off me
I am not a hotel room, I am home
I am not the whiskey you want. I’m the water you need
Don’t come here with expectations and try to make a vacation out of me.

Rumi

Cupcakes Galore! | La Pêche Fraîche

Hello friends!

Since we last connected, I escaped Chicago to warm, sunny California for the best spring break ever with my parents.

We first went to LA and stayed in Venice Beach for a few days—right on the ocean.  It was beautiful, and the food we had was generally spectacular.
It’s much easier to find fresh produce and food when you live in California, where essentially everything grows!

We managed to go to Gjelina twice, once for brunch and the other for our last dinner in Cali.  It is (mostly) as amazing as everyone says it is.  I had 1 (one) disappointing squash blossom scramble that had too much mint for my taste, but that being said, my parents liked it.
The goat and cow labneh on toast with jam, olive oil, and sea salt was an absolute knockout of a dish: creamy, fatty, crunchy, salty, sweet, fruity etc. etc.
The lemon ricotta pancakes with blueberry compote are another must.
My favorite from dinner was the charcoal gemelli, which was outstanding and incredibly well balanced despite being quite rich.

We also went to the Rose Café and tried boba from a few different places.  Even the mediocre places were leagues above any Hyde Park slushie impostors.
(On that note, my wonderful boyfriend just bought me some dried boba and stainless steel straws so that I can make my own at home… Dangerous!)

Cupcakes Galore! | La Pêche Fraîche

We had a rented grey Mustang convertible, which we drove to the Coachella Valley.  We stayed in Palm Springs, at the Saguaro, which is a fabulously retro motel-turned-hotel painted in all neon hues.
Our favorite breakfast place was definitely Cheeky’s, which seemingly always has a very long queue, but is totally worth it.  The crispy buttermilk waffle tasted just like an ice cream cone and the cheddar scones were more like biscuits, with buttery, flaky layers that easily soaked up runny egg yolks.

We had date shakes at Great Shakes, because I was dying to try a date shake (the California desert has lots of date farms). Talk about dangerous—each shake comes with a mini cake donut on the straw, and the store front is filled with retro candies for just a few quarters each.

We headed back to LA the day before our departure.
I got to have lunch with lovely Courtney from Fork to Belly at Mendocino Farms, which has dooope sandwiches.
She’s in Iceland right now! I feel like Iceland is so photogenic, with all I’ve seen from Linda and Betty and Ashlae. I’m looking forward to seeing her photos, for sure.
Anyways, she’s the first blog friend I’ve met in person, and it was so fun! In a weird sense, it’s a novel way of interacting with people whom I already respect and in whom I take interest and, often, laugh along with weekly as I read their writing.

Definitely a great part of the trip.

Cupcakes Galore! | La Pêche Fraîche

Also during this trip, I found out that my Shamrock Shake Cake was chosen as a finalist in @feedfeed ‘s Bob’s Red Mill best home baker contest!
I didn’t end up winning, sadly, but I want to give a huge thank you to everyone who took the time to vote for me, and, of course, all of you who support me here by reading my blog!

Amazingly, the picture I shared on Instagram of these cupcakes to encourage my followers to vote for that contest garnered 735+ likes… Like, whoa.
Not that Insta is the best—really, it’s actually among the worst—metric of happiness, but that’s never happened to me before, so I was pretty excited.

I guess people still like cupcakes, even though they’ve been out of vogue for some time now.

Cupcakes Galore! | La Pêche Fraîche

The cupcakes shown are a sampling of the 200 I made for my sorority’s annual fundraiser for our sister charity, CASA (just like I did last year).
Lord, having done it once before did not make it that much easier this year—except that I had the foresight to buy an extra cupcake tin so I could make 24 at once.

Other tips if you ever want or agree to make an obscene number of cupcakes or baked goods for an event:

First of all, numbers are everything. Type or write out everything you need to make in recipe form, exactly how you’re going to make it (i.e. some of my recipes were for 12 cupcakes, I doubled them and wrote down the doubled recipe for 24).
Next, multiply each recipe by however many times you need to make it (I had to make 3×24 vanilla cupcakes) to calculate how much of each ingredient you’ll need for that particular flavor/recipe.
Doing this for all your recipes gives you the exact amount of flour/butter/sugar etc. you’ll need in total, so you can purchase just the right amount—not too much and not too little!
For example: I needed 64 ounces of buttermilk/sour cream/yogurt for the cupcakes, so I purchased a 64 ounce container of plain yogurt.  I scraped it to the last gram on my last batch of cupcakes. So satisfying!

Secondly, plan ahead. When are you going to make everything? What can be made ahead? When does butter need to come out of the fridge to soften?
When things are made, where will I store them prior to the event or while other components are prepared?
How will I transport all these goodies?
I rely on my trusty plastic cupcake containers: they have very high domes, so no frosting ever gets mussed up in travel.  They also seal very tightly, so cakes don’t dry out if made ahead.
They also are washable, so you don’t have to dispose of them after one use.  Instead, you can use them over and over (they come in handy when gifting cupcakes!).
When they have reached the end of their lifecycle, you can recycle them.  Perfect.

Third, make like a Top Chef and do your mise en place. Take out the flour, sugar, vanilla, salt, baking powder and soda before you start making your recipe.
If you’re using a scale, keep it out and turned on. Don’t bother putting away any of your ingredients until you’re done cooking for the day—fumbling in cabinets wastes time.

Cupcakes Galore! | La Pêche Fraîche

The flavors I chose to make were as follows:

vanilla sprinkle,
vanilla chocolate,
thin mint,
triple chocolate,
red velvet,
banana cream cheese,
lemon, and
caramel.

(Not pictured: lemon and caramel.)

I’m sharing the vanilla chocolate recipe today, because it’s my own perfected version (I’ve made a lot of vanilla cupcakes in my short time here on Earth) and I felt as though these came out the best out of all.  I’m picky, though.

Recipes/references for some of the other flavors will follow.
The caramel cupcakes were the vanilla base with a vanilla frosting that had half of this caramel recipe mixed in, and more drizzled over top.
I used this recipe for red velvet cupcakes (doubled).
I used this recipe, which is perfect, for the chocolate cupcakes.
These banana cupcakes are wonderfully moist and save well, to boot—so they’re my recipe of choice.

The mint frosting was similar to this cake.
The cream cheese frosting I used on the red velvet, banana, and lemon cupcakes was similar to this cake or this one.

Cupcakes Galore! | La Pêche Fraîche

So I made these cupcakes for the pre-event, which leads up to the actual Mr. University talent show that we host; it’s meant to heat up interest and donations the week before.

Nati kindly drove me, chattering and sweating and shaking with nerves—the cupcakes carefully laid out in the trunk of the car—to the event, where I unloaded box after box with mounting relief.  Not a single smashed cake or a single errant swipe of frosting.

The event itself was hilariously fun, as always, and was more successful than ever: two years ago, Theta raised 40K for CASA of Cook County.  Last year, 46K.
This year, we raised an astonishing 65,000 dollars in two and a half short, frenzied weeks.
We are so grateful for everyone who donated.  More importantly, though, the kids whom this will benefit will be grateful, and more will have the chance to have an advocate in the court system, as they search for a forever home.
Everyone needs a measure of stability and warmth and love in their lives, especially in chaotic, lonely times like moving through the foster system. CASA provides this. And I’m proud to have been part of an event that supported such a fantastic organization.
Brava!

Cupcakes Galore! | La Pêche Fraîche

This post has been lengthy, so I’ll leave you with the recipe.
These cupcakes are moist from the yogurt, bake up without any domes or uneven surfaces, are a one-bowl affair, and are just plain dependable.  It’s hard to beat a good yellow cupcake with sweet and a little salty chocolate frosting.
The frosting has a generous amount of dark chocolate and cocoa powder in it; you can add up to 1/2 a cup of Nutella to it if you want to amp up the flavor even further.

These are simple but well-loved.
The recipe is tried and true—I hope you like and use it as much as I have!

P.S. The sprinkles are, IMHO, a necessity.

Cupcakes Galore! | La Pêche Fraîche

Perfect Vanilla and Chocolate Cupcakes
makes 24 cupcakes

ingredients:
for the cupcakes:
300 grams (2 1/2 cups) flour
1 teaspoon baking powder
1 teaspoon kosher salt
4 eggs
300 grams (1 1/2 cups) sugar
1 tablespoon vanilla extract
225 grams (1 cup) vegetable oil
227 grams (1 cup) plain yogurt or buttermilk

for the frosting:
560 grams (2 1/2 sticks, 10 ounces) butter
1 teaspoon kosher salt
15 grams (2 tablespoons) cocoa powder
112 grams (8 ounces) bittersweet chocolate, melted and cooled
400 grams (3 cups) powdered sugar
30-60 grams (2-4 tablespoons) half-and-half or milk
2 teaspoons vanilla extract

directions:
Make the cupcakes: preheat oven to 350 degrees F and line 2 cupcake tins with cupcake papers.
Whisk the eggs, sugar, vanilla, and vegetable oil together.
Add in the yogurt and whisk to combine.
Add the flour, baking powder, and salt on top and carefully stir until homogeneous.
Portion out in 1/3 cup scoops into the papers and bake for 12-15 minutes, or until a tester comes out with only a few moist crumbs attached.
Allow to cool completely.
Meanwhile, make the frosting: place the butter and salt in the bowl of a stand mixer fitted with the paddle attachment.
Beat on high for 3 full minutes.
Add in the cocoa powder and beat for another minute, until no lumps remain.
With the mixer beating on high, stream in the melted and cooled chocolate; when incorporated, start slowly adding in the powdered sugar (turn down the mixer if the sugar is flying out).
Add the vanilla extract when the sugar is incorporated.
If the frosting is too thick, add in the half-and-half one tablespoon at a time until it is the appropriate thickness.
Frost cupcakes as desired (add sprinkles)!