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Friday, October 24, 2014

Sour Cream Pound Cake with Lemon Glaze

Sour cream pound cake is a dessert that is smooth in texture and goes well with many things. It's a traditional baked good in the South and the buttery flavor keeps me coming back for more everytime. Growing up my favorite cake that my Mom baked was a sour cream pound cake with strawberry frosting and strawberry glaze. Stay tuned for a recreation of that recipe soon.

I love anything lemon flavored and you can often find me drinking lemon water. This lemon glaze is thick and easy to make. The citrus flavor adds a pop to the sour cream pound cake.Vanilla bean ice cream is this cakes friend. They are both subtle in flavor and compliment one another. Everyone who has tasted this cake and lemon glaze combination has loved it. You cannot go wrong.

Sour Cream Pound Cake:

Yield- one 9 inch loaf


1/2 cup butter (room temperature)
3 eggs (room temperature)
1/2 cup sour cream (room temperature)
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 cup granulated sugar
1/2 teaspoon vanilla

Lemon Glaze:

Yield - glazes one 9 inch loaf

1/2 cup powdered sugar
Juice of 1/2 lemon

Preheat oven to 325 degrees. Spray a 9 inch loaf pan with non-stick baking spray.

For the sour cream pound cake:

1. Using a stand mixer and paddle attachment beat butter on medium speed until creamy.
2. In a medium sized bowl stir flour, baking powder, and baking soda together.
2. Add sugar beating on medium speed until light and fluffy. This should take about 10 minutes.
3. Add vanilla and eggs one at a time. Beat for 1 minute on low speed after the addition of each egg.
4. Alternately add the flour mixture and sour cream to the butter mixture on low speed until combined.
5. Pour batter into prepared loaf pan and spread evenly.
6. Bake for 40 to 60 minutes or until a toothpick is inserted in the center and comes out clean.
7. Cool in pan on cooling rack for 10 minutes. Remove loaf from pan and place on cooling rack until cooled completely.

For the lemon glaze:

1. Place powdered sugar and lemon juice in a small bowl
2.  Stir ingredients with a whisk until combined

I hope that you all have a great weekend. I don't have any weekend plans yet. Hopefully something fun will be on the schedule. What are your weekend plans?


Cake can be stored at room temperature wrapped in tin foil for 2 days. After that refrigerate any uneaten portions.

Sour Cream Pound Cake recipe adapted from 

Savor The Baking,

Wednesday, October 22, 2014

Halloween Chocolate Chip Cookies

Chocolate chip cookies often evoke memories, whether it be from your childhood or a first date. I don't know how these cookies do it, but they make you all warm inside when you take a bite out of one. With Halloween next week I wanted to post a recipe that was simple to recreate and easy to turn into a Halloween theme. What better dessert to make than chocolate chip cookies tinted orange just for the occasion?  For those of you who celebrate Halloween or if you are having a Halloween party at your home or Church these cookies are a great baked good to consider. 

As you can see these cookies are fluffy and soft. They are also full of milk chocolate chips in addition to cornstarch, which aids in how soft these cookies are as they bake.

A glass of milk is a classic pairing with these cookies and makes the chocolate even more rich and delicious. Another option for pairing is vanilla ice cream, which is a personal favorite of mine.

Halloween Chocolate Chip Cookies

Yeild  - 24 cookies


3/4 cup unsalted butter (room temperature)
3/4 cup dark brown sugar
1/4 cup granulated sugar
1 egg (room temperature)
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cup Nestle milk chocolate morsels
1/2 teaspoon Americolor (my preference) or wilton orange gel food coloring


Preheat oven to 350 degrees. Line a baking sheet with parchment paper or use a silicone baking mat

1. Using stand mixer beat the butter on medium speed until creamy.
2. Add brown sugar and granulated sugar to the butter and mixed until combined.
3. Mix in egg, vanilla, and orange gel food coloring
4. In a medium sized bowl combine flour, cornstarch, baking soda, and salt.
5. Add dry ingredients to the wet ingredients on low speed and mix until combined
6. Fold in milk chocolate morsels into batter
7. Cover cookie dough and chill for one hour to one day
8. Scoop cookie dough onto baking sheet or silicone baking mat with small ice cream scoop or make 1 inch balls
9. Bake for 8-9 minutes
10. Cool cookies for 5 minutes and place on cooling rack to cool completely

Here are the cookies fresh out of the oven on a cooling rack. Enjoy these cookies and have a Happy and safe Halloween. I hope that you all are having a great week so far. What is your favorite cookie?


Let baking sheet or silicone mat cool completely in between baking batches of cookies

Americolor gel food coloring can be found at Hobby Lobby and Wilton gel food coloring can be found at Michael's. If these stores are not located near you Amazon is a great option as well. :-)

Cookies be stored in an airtight container at room temperature for 3 days or refrigerated for 5 days.

Baked cookies can be frozen for up to 3 months by placing in freezer zip-loc bags

Recipe adapted from Sally's Baking Addiction 

Savor The Baking,

Monday, October 20, 2014

Chocolate Chip Strawberry Muffins

Muffins are a breakfast that I have always loved. They are portable and they fit in my tiny hand so well. Based on taste preference there are many varieties to choose from so there is one out there for everyone. Otis Spunkmeyer muffins were frequently eaten by me walking to class during my college days.

These Chocolate Chip Strawberry muffins are a great way to start the day on the go and go great with a glass of milk. They are like a chocolate covered strawberry in a muffin. The insides are moist, while the outside has a little crunch to it like a muffin should be. The mix of strawberries and chocolate in this muffin make it a sweet treat that isn't overpowering.

I got the strawberries used in this recipe from the berry farm here in Washington state. We are blessed to have a lot of organic and locally grown food here, where most things are fresh from the ground. These were the last of the berries from the season. 

Chocolate Chip Strawberry Muffins

Yield- 12 muffins


1/2 cup unsalted butter (melted)
2  eggs (room temperature)
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 cup light brown sugar
1 1/4 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup fresh strawberries (diced into bite sized pieces)
1/2 cup Nestle milk chocolate morsels


Preheat oven to 350 degrees. Line a 12 count muffin pan with cupcake liners or spray the cups with a non-stick bakers spray.

1. In a microwave safe bowl melt the stick of butter and let cool to room temperature.
2. Using a stand mixer on low speed combine the flour, baking powder, baking soda, sugar, cinnamon, nutmeg, and salt
3. In a medium sized bowl whisk together the melted butter, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients on low speed. (do not overmix)
5. Sprinkle a little flour onto the diced strawberries (so they won't sink) and fold into the mixture.
6. Fold the milk chocolate morsels into the mixture
7. Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups
8. Bake for 20 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove muffins from muffin cups. Cool completely on wire wracks.


Can be stored in an airtight container for 3 days and refrigerated for 5 days.

To freeze place in zip loc freezer bags

Recipe adapted from Joy of Baking. I love watching her YouTube videos.

I hope that you all have a great week. What is your favorite muffin flavor?

Savor The Baking,

Sunday, October 19, 2014

List Love Sunday

I hope that you all are having  a great weekend. The rain has started heavily here in Washington state and the sun is getting sparse. I am enjoying these last few weeks of nice weather before the winter hits. Here are some of my favorite links and things of the week.

  • The pecan waffles in the picture above are from The Original Pancake House.  They are my favorite. The homemade butter and syrup to go along with it are the cherry on top.
  • GlamTwinz Vlogs are entertaining to watch. I look forward to viewing them each week. 
  • I'm rewatching all of the  Criminal Minds seasons now via Netflix. I'm a fan for life.

Have a great Sunday. What were your favorite links or things of the week?

Savor The Baking,

Friday, October 17, 2014

How To Make a Mini Cake Stand

Mini cake stands are a cute and dainty way of displaying your favorite mini desserts. Mini cake stands are hard to find, but white ones are even harder to find. I spent a week looking in stores for one. After not much success I decided to make my own. For just $5.00 (I already had a glue gun) I made the mini cake stand above and now you will be able to with this tutorial.

Mini Cake Stand Supplies:

7.5 inch plate (Dollar General)
Small ramekin (Target)
Glue gun


1. Place the plate face down
2. Place the ramekin on top the plate right side up
3. Make a dot on the plate with a marker where the edge of the ramekin is
4. With glue gun place a couple of glue dots on the center of the back of the plate
5. With your glue gun place glue around the edges of the ramekin
6. Place ramekin right side up on the upside down plate and press for a few seconds to secure (Once dry you may have to go back and fill in the gaps with glue)
7. Let dry for an hour
8. Enjoy your mini cake stand for years to come

Here is another variation of a mini cake stand that I made. The plate has beading as the border and the ramekin has horizontal lines. What is your favorite way to display mini desserts? Have a great weekend.

Have fun with your mini cake stand. It can be used as a display or to plate your favorite dessert.

If you make a mini cake stand using this tutorial #savorthebakingtutorials on Instagram.

The recipe for the cupcake in the photo (vanilla cupcakes with chocolate cream cheese frosting) is here.

Savor The Baking,

Wednesday, October 15, 2014

My Cake Decorating Workspace

My cake decorating workspace is a corner of our apartment that I turned into a place of inspiration. It all began with buying the ottoman and putting it near the window. I wanted a makeshift window seat and this works well. I can sit here for hours comfortably, while working on a current cake decorating project.

I made the cork board design above by cutting cork board squares into shapes and painting them. The cork board has things that inspire me on it such as cards given to me, quotes, and some pictures of  me with people that inspire me. My husband and I are in the middle picture.

When working, I try to keep my workspace neat. Here are just a few things that I always have out while working on a project. My self-healing cutting mat helps me out a lot. I use the built in ruler often to cut straight or angled lines with an xacto knife. The color wheel helps me find complimentary colors and color combinations.

A notebook is always kept near me just in case an idea pops into my head. I love the dress and the quote "Be Fabulous" on the cover of this notebook. Along with my xacto knife is my favorite  tool, the ball tool, which  I use all the time. It is handy in creating things like ruffles or thinning out gumpaste flower petals.

The current cake topper that I am working on is a bridal dress. Here is a close up of the bottom of the dress. The ruffles, which are made of gumpaste, are very thin and delicate. I have the cake topper placed on a piece of floral foam so I can easily move it around until completed.

I hope that you have enjoyed this post. Where is your workspace or a place that you are inspired by?


This post is in collaboration with WeWork, a company that provides work spaces and other amenities for small businesses. Click on the link to see if they have a location near you. There is even one near me in Seattle and the space looks so cozy and inviting.

Savor The Baking,

Monday, October 13, 2014

Vanilla Cupcakes with Chocolate Cream Cheese Frosting

They are simple in flavor, but pack a big bang. I don't know anyone who doesn't love a classic vanilla cupcake. It can  simply be transformed by changing the flavor of the frosting or adding a filling. These vanilla cupcakes are simple to make, but taste like you spent hours baking them. The batter is thick and the flavor is undeniable.  

The chocolate cream cheese frosting is rich, but not overpowering. I'm not a big fan of chocolate frostings, but I love this one. I think the velvety texture of the cream cheese has something to do with it. It also adds to how smooth the frosting consistency is.

These cupcakes would be great for any occasion, such as a birthday party or any event that you have to take a dessert to. 

Vanilla Cupcakes:

Yield - 12 cupcakes


1/2 cup butter (room temperature)
1 egg (room temperature)
2 egg yolks (room temperature)
1 vanilla bean, split lengthwise, or 1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 teaspoon pure vanilla extract
1/2 cup 2% milk

Chocolate Cream Cheese Frosting:

Yield - Frosts 12 cupcakes

1 8-ounce package cream cheese (room temperature)
1/2 cup butter (room temperature)
2 teaspoons vanilla
2 cups granulated sugar
1/2 cup unsweetened cocoa powder

Preheat oven to 350F. Line a 12-count muffin pan with cupcake liners. 

For the cupcakes:
1. Allow butter, egg, and egg yolks to stand at room temperature for 30 minutes.  If using vanilla bean, use a small sharp knife to scrape the seeds from the vanilla bean; set seeds aside. In a small bowl stir together flour, baking powder, and salt.

2. Preheat oven to 350 degrees F. Using a stand mixer and paddle attachment beat butter on low to medium speed for 30 seconds. Add sugar, beating on medium to high speed for 1 minute. Scrape sides of bowl. Add egg, egg yolks, vanilla bean seeds (or the 1 teaspoon vanilla extract), and the 1/2 teaspoon vanilla extract; beat until combined. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined (batter will be thick).

3. Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups

4. Bake about 20 minutes for 21/2-inch cupcakes (about 15 minutes for 1 3/4-inch cupcakes) or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. 

For the frosting:
1. In stand mixer using paddle attachment beat butter and cream cheese on low to medium speed until smooth. Add cocoa powder and vanilla; beat until blended. Gradually beat in 2 cups of granulated sugar and the milk.    


Please do not microwave your butter to speed up the process of it coming to room temperature. Let it happen naturally. If you are impatient try doing a task until the butter softens. It only takes 30 minutes

Can be stored in an airtight container for 3 days and refrigerated for 5 days. 

Recipes adapted from

I hope that you enjoy these cupcakes. Let me know if you make them. 

Savor The Baking,