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heart-shaped-egg-ring
These heart shaped egg ring molds are a testament to how silicone has permeated the cooking and baking space.

From chocolate molds to kitchen utensils, it's hard to find something that isn't silicone these days.

But given how convenient and functional it is,  that isn't surprising.

The most fun part of silicone is that it can be used to make interesting shapes like these hearts out of your food.

I have bought molds similar to these ones and used them to make heart shaped eggs and pancakes right in the frying pan.

When made well, these are really fun to use.
unicorn-measuring-cups
It's cute kitchen gadgets like these that make me want to turn my whole kitchen into my own personal wonderland.

We are fortunate that the unicorn trend (going on a strong a few years now) has reached bakeware.

While you might me tempted just as I am to buy these cute little guys for yourself, these unicorn measuring cups would make a great gift for the avid baker in your life as well.

Consider snagging these for the person in your life who spends a lot of time in the kitchen, has an affinity for these mythical creatures, or likes kawaii stuff.


3-tier-cardboard-cake-stand
Cardboard cake stands are the most convenient displays for birthday parties and other gatherings.

They look great, while still offering that "grab and go"/"self-serve" ease of use.

They can hold a surprising amount of cupcakes as well.

The most fun part is that they come in all different sorts of colors and designs.

I like this one because it has a simple design and is colored a pretty, pale pink.

It's perfect for a girl's birthday party, or a baby shower for someone expecting a little girl.

These kinds of displays are also convenient because they are usually inexpensive - being made from cardboard - so they also work well if you have a lot of people to serve.

The only downside would be that I don't think they are re-usable like a regular, ceramic or glass one might be.  But then again, it's hard to find a 3 tier ceramic cake stand that is meant for serving a large group of people.

So, it just depends on what your needs are.
crescent-moon-shaped-cookie-cutter
I am big fan of the nighttime theme.  Anything having to do with the moon and stars always looks mystical to me.

It's kind of funny though, to make the moon you can't really just use a circle cutter and decorate it with a face or something.  You'd have to add texture mimicking the craters of the moon's surface.

Otherwise, it would just look like a big smiley face.

I guess that's why when we think of moon shaped things we picture this crescent shape like this cookie cutter.

We can easily just decorate this with a single layer of color and even a face if we want, and it's instantly recognizable.
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Making filled chocolates is one of my favorite things to do, in part because I often struggle with it.

I like that it's a challenge and I would like to think that one day I will master the art of perfectly filled chocolates that look clean and crisp.

That's what these egg molds remind me of, filled chocolate eggs.

These would make some pretty big ones of those however.

The concept of an egg shaped cake is very intriguing to me.  Although they are somewhat seasonal (for Easter), the oval shape is used a lot in baking.

I would love to make layered cake in these molds, cover them with chocolate, and decorate them like Fabergé eggs.

unicorn-face-cookie-cutter
It's unbelievable how long this unicorn trend has lasted.  It's already been at least a year or two, and there's no sign of slowing down.

Everywhere you look there are unicorn birthday parties, unicorn cakes, and of course unicorn cookies.

These mythical creatures have seemed to capture our imagination and our hearts.

I think what's really fun about them other than the cute, innocent faces we keep drawing on them, is the colors we use to create them.

Often they are really bright, fun shades of purple, blue, and pink.

You can't help but see them as pretty when they look like that.  Judging by the roundness of the face, this cutter is definitely going in the more cute direction than realistic (however realistic you can get with a mythical creature.) 


One of my favorite ways to cook a cake is in a rice cooker.  It comes out super moist and fluffy.  Best of all the process is so quick, it's almost like putting the cake in the microwave.

I like to use boxed cake mix for this recipe because the purpose of baking it this way is convenience.

How to Bake a Cake in a Rice Cooker

  1. Prepare boxed cake mix according to the package.
  2. Grease your rice cooker pan using the butter and flour method (for chocolate cake you can try using cocoa powder instead of flour.) 
  3. Pour half of your batter into the rice cooker and use the white rice setting (or the regular setting if there is only one.) 
  4. Run it through this setting twice
  5. During the second run, check on it a few minutes early to make sure it isn't getting overcooked.
  6. Just stick a skewer or knife down the center and see if it comes out clean (the cake will be moist on top because of the steam so take that into consideration when checking if it's done). 
  7. Use a knife to loosen the edges of the cake from the pan.
  8. Put a plate on top of the pan (the side you eat on should be the side that is facing the cake, your hand will be on the "bottom" of the plate.)
  9. Flip the pot upside down to release the cake onto the plate.  You may have to knock the bottom of the pan a few times until it comes out.  I use my hand or the bottom handle of a butter knife.

Notes

Once you release it from the pan you will see that it is very moist and delicate.  I usually don't frost the cake and just put some whipped cream (or frosting) on the side of the plate when serving this.  If you want to frost it, I would recommend refrigerating or even freezing it for some time first, then doing a crumb coat, then frosting it.

It catches on the frosting a lot easier than if you had put it in the oven.

After the rice cooker pan cools I usually rinse it and repeat the process again for the other half of the batter.

Because the cake is so moist and fluffy you can get creative on how you use it.  It's great for trifles, ice cream cakes, and cake balls.