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.

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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!

https://sallysbakingaddiction.com/pineapple-upside-cake/

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.

Credits: https://sallysbakingaddiction.com/pineapple-upside-cake/

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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: https://www.errenskitchen.com/lemon-sponge-cake/

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

Credits: https://www.errenskitchen.com/lemon-sponge-cake/

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Vanilla Buttercream

Source: https://www.youtube.com/watch?v=ZD8v-gW4bjY

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

Credits: https://www.youtube.com/watch?v=ZD8v-gW4bjY

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Seedless Raspberry Jam

I tweaked the recipe from this website: https://www.allrecipes.com/recipe/263781/raspberry-jam-without-pectin/

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

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Apple Pie

Recipe taken from: https://www.tasteofhome.com/recipes/apple-pie/

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: https://www.inspiredtaste.net/22662/flaky-pie-crust-recipe/

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: https://www.inspiredtaste.net/22662/flaky-pie-crust-recipe/ and https://www.tasteofhome.com/recipes/apple-pie/

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