Funfetti Cake Pops

One of the most influential blogs on the Internet belongs to Angie at Bakerella. Her fun, playful style, crafty, creative ideas, and ceaseless passion for everything cute and sweet in life is infectious and inspirational. When I first started blogging, Bakerella was where I headed for tips on everything baking, especially when it came to the crucial photography moments. But, despite Krafted by Kelly’s two year history, my first time making cake pops was last week. And Bakerella’s famous book has already spawned various kits, international editions, and most recently, a cake pop toy set. When I finally decided to make cake pops, I wasn’t quite ready to master the complicated shapes and characters she details in her book, but to capture her colorful, fun-loving take on baking and decorating, I knew funfetti cake pops with rainbow sprinkles and non-pareils would be a faithful homage.

Read more of this post


Banana Chocolate Chip Pound Cake

As a student with a meal plan, I end up accumulating a lot of bananas, apples, and oranges from the dining halls. This week, I had about three extra bananas. I have already made banana cupcakes but this time, I wanted something that wasn’t so tooth-achingly sweet and had a bite a bit heftier than a fluffy little cupcake. It turns out this banana chocolate chip pound cake does a great job of showcasing the moistness and natural sweetness of bananas and satisfying my personal need for more chocolate chips in my life in addition to the aforementioned stipulations.

Read more of this post

Marble Cake

It’s been a while since I’ve baked. Though I’ve cooked a few things recently with Stephen, it’s just not the same as baking. I don’t know if I’m just rusty, but some less than ideal things occurred during this process. I believe the recipe is perfect though, because the marble cake I made still turned out to be delicious. (Thanks, Martha!)

Just in time for a quarter with several days of early morning class, this marble cake makes breakfast fast and delicious. It’s not too sweet (I chose to  omit the white chocolate glaze that the recipe is paired with in Martha Stewart’s Baking Handbook) but has subtle vanilla and cocoa flavors that meld well on the tongue of a sleepy, witless college student at 7:00 AM.

Read more of this post