My Baking Journey

I will be dedicating this page on my blog to exploring my baking journey more. So far I’ve done a lot with cookies, but it’s time to branch out more into cakes and breads. Since cakes and breads are not my area of expertise, the recipes that I post here will be from other people’s blogs and other sources on the internet. I will do my best to replicate these recipes.

Photo by Taryn Elliott on

Pineapple Upside-Down Cake

The first thing I want to venture out to on my baking journey is a pineapple upside-down cake. After scouring the internet, I settled on this recipe from Sally’s Baking Addiction. I hope it turns out as good as hers looks!

Below is the list of ingredients, as well as the recipe re-written with the measurements listed within the recipe. Personally, I always like to do this so that it’s easier to follow while I’m baking. I also adjust the recipe to the ingredients I have at home, such as converting baking powder to baking soda, etc.

Topping Ingredients:

  • 1/4 cup of melted unsalted butter
  • 1/2 cup of light brown sugar
  • 8-10 pineapple slices
  • 15-20 maraschino cherries

Cake Ingredients:

  • 1 1/2 cups flour (all I have is regular flour, so that’s what I’m gonna do)
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 6 TBS unsalted softened butter
  • 3/4 cup white sugar
  • 2 large eggs (just for egg whites)
  • 1/3 cup sour cream, room temperature
  • 1 tsp vanilla extract
  • 1/3 cup milk

Recipe Instructions:

  • Preheat oven to 350 degrees F
  • Topping:
  • Pour 1/4 cup melted unsalted butter into an ungreased pan the size of a pie dish or round cake pan
  • Sprinkle 1/2 cup light brown sugar evenly over the melted butter
  • Blot the 8-10 pineapple rings dry arrange them all over the pan, including the sides
  • Add the cherries into the middle of the pineapple rings and in between the pineapple rings
  • Put it in the fridge while you make the cake batter
  • Cake:
  • Mix together 1 1/2 cups of flour, 3/4 tsp baking soda, 1/2 tsp salt and set aside
  • Cream together 6 TBS unsalted softened butter and 3/4 cup white sugar
  • Beat 2 egg whites into the butter/sugar mixture until combined
  • Beat in 1/3 cup sour cream and 1 tsp vanilla extract into the wet mixture
  • Combine the wet and dry ingredients and add 1/3 cup of milk
  • Mix until it’s all just combined together (Careful not to over-mix! But get out all the lumps!)
  • Take the topping out of the fridge and pour/spread the cake batter evenly over the topping
  • Cake at 350 degrees F for 43-48 mins or until a toothpick test says it’s done
  • Let cool, then flip
  • Enjoy! ❤ 🙂 xoxoxo
  • *To convert this into 10-12 cupcakes, I’m going to reduce the baking time to around 20 mins.


Sponge Cake

Helpful video on how to make a general sponge cake:

Lemon Sponge Cake

The below recipe is taken from Erren’s Kitchen blog. I tweaked it by halving the recipe. Below is my modified version of the recipe, but you can check out the original here:

Cake Ingredients:

  • 3/4 cups white sugar
  • 2 1/4 sticks of softened unsalted butter
  • 3 eggs
  • 1 lemon (for zest and juice)
  • 1 TBS milk
  • 1 1/8 cups flour
  • 1/3 tsp baking soda
  • 1/4 tsp salt

Recipe Instructions:

  • Preheat the oven to 350 degrees F
  • Grease and flour one 8-inch cake pan
  • In a large bowl, cream together 3/4 cups white sugar and 2 1/4 sticks of softened unsalted butter until fluffy
  • Add the 3 eggs into the butter mixture and combine
  • Then add the zest and juice of one lemon and 1 TBS milk
  • In another bowl, mix 1 1/8 cups of flour with 1/3 tsp baking soda and 1/4 tsp salt
  • Add the dry mixture to the wet mixture until combined (try to keep it airy by doing the “rotate and cut” from the video)
  • Pour the batter into the prepared pan
  • Bake at 350 degrees F for about 35 mins, or until the cake test comes out clean
  • Cool, then flip
  • Decorate, and enjoy! 🙂 ❤ xoxoxo


Vanilla Buttercream


Vanilla Buttercream Ingredients:

  • 2 sticks of room-temperature butter
  • 3 cups of powdered sugar
  • 1 tsp vanilla extract
  • 2 TBS milk

Vanilla Buttercream Recipe:

  • type here
  • Sift 3 cups of powdered sugar and set it aside
  • Whisk 2 sticks of softened butter for 5 minutes until it doubles in size and loses color
  • Add in the 3 cups of powdered sugar, 1/2 a cup at a time, and whisk for 1 min in between each half of a cup
  • Add in 1 tsp vanilla extract and 2 TBS milk, then whisk all together
  • Top your cake, and enjoy! 🙂 ❤ xoxoxo


Seedless Raspberry Jam

I tweaked the recipe from this website:

Raspberry Jam Ingredients:

  • 4 cups mashed raspberries
  • 4 cups white sugar
  • 1 squeezed lemon

Recipe Instructions:

  • Boil the 4 cups of mashed raspberries for about 4 mins
  • Remove from heat and mix in 4 cups of sugar and juice from 1 lemon
  • Return to heat and boil for another 4 minutes
  • Pop in to refrigerator to cool
  • Strain
  • Enjoy! 🙂 ❤ xoxoxo

Apple Pie

Recipe taken from:

Apple Pie Ingredients:

  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 3 TBS all-purpose flour
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 7 cups thinly sliced peeled green apples
  • 1 TBS lemon juice
  • Dough (see recipe below)
  • 1 TBS butter
  • 1 large egg white
  • Additional sugar

Recipe Instructions:

  • Preheat oven to 375 degrees F and lightly grease pie dish
  • In a bowl, combine 1/2 cup sugar, 1/2 cup light brown sugar, 3 TBS flour, 1 tsp cinnamon, 1/4 tsp ground ginger, 1/4 tsp nutmeg
  • Thinly slice 7 cups of green apples and coat in 1 TBS lemon juice
  • Toss the apples in the powder mixture
  • Roll out pie dough on a floured surface and line the pie dish
  • Add the filling and the top of the pie with slits or air holes
  • Beat an egg white and brush it on top of the pie, then sprinkle with some sugar
  • Cover the pie loosely with foil and bake at 375 degrees F for 25 minutes
  • Remove foil and bake another 20-25 mins
  • Enjoy! 🙂 ❤ xoxoxo

Pie Dough

Taken from:

Pie Dough Ingredients:

  • 2 1/2 cups flour
  • 1 tsp salt
  • 1 TBS sugar
  • 2 sticks of very cold unsalted butter
  • 4-8 TBS ice water

Dough Recipe Instructions:

  • Add 1 1/2 cups flour, 1 tsp salt, and 1 TBS sugar to a blender and combine
  • Cut 2 sticks of very cold unsalted butter into small cubes
  • Scatter the butter cubes into the flour mixture and blend until a paste forms
  • Scrape bowl and add the rest of the 1 cup of flour
  • Blend until a crumbly dough forms
  • Transfer to a bowl and add 4 TBS of ice water to the dough
  • Press the dough into itself until the dough takes form; add the rest of the 4 TBS of ice water slowly and as needed
  • Form into a ball, then cut in half and wrap in plastic wrap
  • Refrigerate for at least 1 hour, and up to 2 days
  • Enjoy! 🙂 ❤ xoxoxo

Credits: and

Photo by Oleg Magni on

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