Cakes, Recently

Some custom cakes I’ve made recently:

Left: My friend Keiko of Small Adventure requested something with pistachios, apricots, and honey and here’s what we came up with. Pistachio cake with filled with layers of apricot preserves and crushed pistachios, covered in honey swiss meringue buttercream.

Right: I had the pleasure of baking a birthday cake for a customer that is borderline diabetic. While I am no doctor/nutritionist/health expert, I knew the general rule was that white sugar and white flour had to be avoided. I was informed that they were find with agave nectar and loved chocolate, so this was the final outcome! Gluten free and refined sugar free chocolate cake with whipped chocolate ganache filling, with toasted cake crumbs and agave caramel drizzled on top.

This was a fun one! Vanilla confetti cake filled with layers of peach jam and lemon cream, then covered cream cheese swiss meringue buttercream. Topped off with some raspberry milk crumbs and some extra sprinkles for good measure.

{ 4 comments… read them below or add one }

Jess October 8, 2012 at 7:17 pm

Yum, these look amazing! :o)


lynn @ the actor's diet October 10, 2012 at 6:07 am



Vinita October 10, 2012 at 1:21 pm

The cakes are beautiful! I love that people with diabetes don’t have to give up cakes, and thanks for sharing your tips. Will keep them in mind.


matchboxkitchen October 19, 2012 at 2:24 pm

Thank you! It was a bit of a challenge since I’m used to baking with cane sugar, but I had so much fun with it that I can’t wait to experiment more. I don’t believe in using splenda or other artificial sugar substitutes so we’ll see how far my “healthy” baking can go!


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