Infusing the eggs with the orange zest is the trick that gets the citrusy, aromatic tang that permeates every bite of this Italian classic. “Light” olive oil and extra-virgin work equally well in this cake, so don’t feel like you have to use your finest bottle. This cake is a go-to for serving...more
One look, one touch, and yes, your gluten-free game will be on with these hand held beauties. Perfect for holiday parties, and if you have the time, ideal for gifts.
2 cups Blackbird Bakery Cake & Muffin Blend
¾ cup sugar
3/4 cup light brown sugar
1 ¾ teaspoon baking...more
Life would be meaningless without a little red velvet cake. The tang of this one, with the pop of the icing, is truly a marvel. The food coloring is optional, but the cake is just plain velvet without. I get the best results with gel or powder food coloring, as some liquid red dyes will look...more