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Pastry Cream ~ is the filling/base of many desserts. Use it to make/fill countless cakes, pastries, trifles, mousses, pies etc.. You can also flavor pastry cream by whipping the finished product with peanut butter, nutella, caramel, melted chocolate, ground spices, extracts and liquors to taste. Just don’t overdo it on the liquid elements, lest you give the pastry cream a soupy texture.

BraveTart: Pastry Cream · GF

Best Carrot Cake - Truly best-ever carrot cake recipe, make this classic favorite for a crowd and you might not have any leftovers to bring home.

this is my absolute favorite "plain" cake recipe. i get compliments every time i bake it. (seriously, i even used it to make a four tier wedding cake.) (the frosting is a great standard recipe as well, but i've paired this cake with chocolate frosting, strawberry cream cheese frosting . . .)

Magic Cake - (separates into three layers as it cooks)

Magic Cake - Jo Cooks
  • Carol McGrath - HousingCoach

    I love recipes that look like you had to do so much to get the layers, and it actually separates all by itself. I have a Jell-O mold recipe that separates into layers every single time!

Oatmeal Cake with Coconut Frosting

Something Quite....Domestic: Oatmeal Cake with Coconut Frosting

Pineapple, Coconut & Yoghurt Cake

Pineapple, Coconut & Yoghurt Cake - And Sew We Craft

Chocolate Chip Angel Food Cake, it really is a slice of Heaven!

chocolate cake with peanut butter buttercream frosting

chocolate cake with peanut butter frosting | the merry gourmet