Happy New Year Lemon Cake !

2017 cake

With 2016 coming to a close I wanted to make a fresh citrus cake. I have tons of white chocolate left from my holiday baking so I made some whipped white chocolate buttercream. Usually dark chocolate is my go to, but I really wanted to step outside of my comfort zone. This cake is light and sweet. Perfect for bringing in the new year with some champagne or sparkling grape juice!

new years

This year has been so amazing. I had a lot of great new recipe creations and just as many failures, but I learned so much. Sharing recipes and stories with all of you has been so much fun! Patrick got me a new kitchen aid mixer over the holiday and I have been in the kitchen non stop! Next year is going to be packed full with new recipes!

new year cake

Sprinkles and edible glitter will definitely be making a big appearance in the upcoming months. Cake decorating has never been my strength. My plans are to try out a lot of new techniques. I love watching videos on different icings or cupcake fillings. If you ever need to get sucked into the Youtube world try looking at Scranline’s channel. He has the most creative sweets I have ever seen!

Happy New Year Lemon Cake !
Recipe Type: cakes, desserts
Prep time:
Cook time:
Total time:
Serves: 6
Sweet lemon cake with a light whipped white chocolate frosting.
  • 2 cups of AP flour
  • 1 1/2 cup of sugar
  • 1/2 tsp of baking soda
  • 1 tsp of baking powder
  • 1/2 tsp of salt
  • 1 tbsp of vanilla extract
  • 1 tbsp of lemon extract
  • 1 cup of sour cream
  • 3/4 cup of canola oil
  • 1/2 cup of orange juice
  • 2 eggs
  • For the frosting:
  • 3 cups of powdered sugar
  • 1 stick of unsalted butter
  • 1 tsp of vanilla extract
  • 1/2 cup of heavy cream
  • 1 cup of melted white chocolate
  1. Preheat the oven to 350 degrees.
  2. In a large mixing bowl add all the dry ingredients.
  3. Whisk lightly.
  4. Add the eggs, oil, extracts, and sour cream.
  5. Mix until combined then add juice.
  6. Mix lightly.
  7. Grease two 6 inch pans for thicker layers or two 8 inch pans for a thinner cake.
  8. Bake for 35 minutes or until center is set.
  9. Cool and cut into 4 layers (2 each cake)
  10. For the frosting:
  11. Mix together the butter, sugar, vanilla and cream.
  12. Add the melted white chocolate and whip on high until light and airy.
  13. Spread over the cake and let chill slightly before serving.

We are about to sit down to a bowl of shrimp scampi and count down to 2017 which is also our anniversary 🙂

I hope you all have a safe and happy new year! See you in 2017!

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Classic Tiramisu (Non Alcoholic!)

classic tiramisu

Tiramisu is one of my all time favorite desserts. It is not too sweet. So light and fluffy. And flavors that are out of this world. Think layers of cocoa, dainty sponge cake dipped in a dark roasted coffee, and whipped mascarpone cream. This dish always makes me think of Christmas. The original recipe calls for wine and coffee liquor, but I was having a game night with children present so I wanted mine to be alcohol free. I may do another version later on with a mint chocolate baileys. Pardon me as I drool all over my keyboard thinking about it… 


You can make this in a casserole dish, but I love it in a trifle dish so everyone can see the layers. I started with my whipped cream and marscarpone mixture, a cup of cocoa powder, 4 cups of dark roast coffee brewed and cooled, and 2 boxes of lady fingers. If you cannot find lady fingers you can use cookies, pound cake, anything that will soak up the coffee. Make sure your coffee cools a bit. You are going to be dipping these cakes into the dish and it is so much easier when you aren’t burning your fingers throughout the process.


Starting off the layers I sprinkled a hefty tablespoon of cocoa over the bottom of my dish. This makes it a lot easier to scoop out later on.


Then I dip my lady fingers one at a time into the coffee mixture. Be careful not to completely submerge the cake. Just the bottom should be soaked. Then I layer the bottom of the dish. This part does not have to look perfect. Once everything sits you will never see the difference in the layers.


Then take your marscarpone cream and cover the cakes. Repeat until your dish is full or you run out of cakes! The last layers should be the cream topped with more cocoa powder. You can decorate with chocolate curls or little gingerbread men. Anything festive!

Classic Tiramisu (Non Alcoholic!)
Recipe Type: Dessert
Classic tiramisu minus the alcohol.
  • 2 packs of lady fingers or 1 pound cake
  • 1 cup of cocoa powder
  • 1 pint of heavy whipping cream
  • 8 oz of marscarpone cheese
  • 4 cups of dark roast coffee brewed and cooled
  • 1/2 cup of sugar
  • Chocolate, sprinkles or cookies for decorating
  1. Whip the cream with the sugar until stiff peaks form.
  2. Fold in the marscarpone (if it does not mix all the way through you can whip together on low)
  3. Sprinkle 1 tbsp of cocoa on the bottom of the dish.
  4. Dip each lady finger in the coffee and line the dish.
  5. Cover with a thin layer of the cream.
  6. Repeat steps.
  7. Once you get to the last layer of cream decorate the top with remaining cocoa powder.
  8. Cover with plastic wrap and place in the fridge overnight or at least 6 hours before the event.
  9. Stays for 3 days.


Serve in front of a Christmas tree to be extra fancy.

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Witch Cakes- Coca Cola Cupcakes With A Surprise!



Happy Halloween! Today’s post is going to be super short and sweet!


I just had to get this yummy recipe up before the day was over!


I made this cupcakes with my all time favorite coca cola cake recipe then stuffed them with coca cola ganache then topped them off with a perfect cream cheese frosting!

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I hope you enjoy!

Witch Cakes- Coca Cola Cupcakes With A Surprise!
Recipe Type: Halloween, Baking, Cupcakes
Prep time:
Cook time:
Total time:
Serves: 12
Coca Cola Cupcakes Filled With Coca Cola Ganache and Cream Cheese Frosting
  • For the cupcakes:
  • 1/2 cup of coke
  • 1/8 cup of cocoa powder
  • 1 stick of butter
  • 1/2 cup of butter milk
  • 1 tbsp of pure vanilla
  • 1 cup of flour
  • 1 cup of sugar
  • 1/2 tsp of baking soda
  • 1/4 tsp of salt
  • 1 egg
  • For the filling:
  • 1/4 cup of heavy cream
  • 1 cup of dark chocolate chips
  • 1 tbsp of coke
  • For the Frosting:
  • 4 oz of cream cheese softened
  • 1 stick of butter
  • 4 cups of powdered sugar
  • 1 tsp of vanilla
  • 1 tbsp of food coloring (I used neon blue and purple)
  • 1/8 cup of milk to desired consistency
  1. Preheat the oven to 350
  2. In a sauce pan bring coke, butter, buttermilk and cocoa powder to a boil.
  3. Whisk thoroughly.
  4. In a large mixing bowl add the flour, sugar, baking soda, and salt.
  5. Pour sauce pan mixture into the bowl.
  6. Add the egg and vanilla.
  7. Mix until just combined
  8. Bake for 15-20 minutes or until tops set without a jiggle.
  9. For the filling:
  10. Heat the cream in a sauce pan or microwave.
  11. Add the chocolate and coke.
  12. Stir until glossy.
  13. For the Frosting:
  14. Whip all ingredients, adding the sugar and milk in turns to get desired consistency.
  15. I like it to be creamy but thick enough to stand on its own.
  16. After letting the cupcakes cool. Use a melon baller or spoon to scoop out the middles.
  17. Pour in the ganache.
  18. Top with the frosting.
  19. Decorate!
  20. I got my witch legs at Michaels craft store!

Special guest appearance by Patrick’s son 🙂



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Caramel Chocolate Cake With Nutella Frosting

halloween cake

Halloween treats are my favorite kinds of desserts to make! This Caramel Chocolate Cake is no different. I used a basic chocolate cake batter and elevated it with layers of salted caramel, nutella frosting, and sugar glass shards. I will warn you- these sugar shards were pretty sharp. They taste awesome, but I removed them from the cake before the kids dove in. Just in case.

halloween chocolate cake

You may be wondering what those green splats are on the glass. They were supposed to be spiders… I tried to draw them on while the sugar was setting because I wanted it to look like they were inside the glass. Kind of a big fail. They ran all over creating a slime look. According to Patrick’s son it was really cool, but I still want to try again with the spiders.

The frosting is my favorite chocolate buttercream with a hint of nutella and the bloody topping is salted caramel sauce with a little food coloring.

chocolate cake

I love a cake with surprise filling. I lined the edges of each cake layer with nutella frosting then filled the rest of the space with caramel sauce. It makes for a really moist and flavorful cake!

Caramel Chocolate Cake With Nutella Frosting
Recipe Type: Chocolate Cake, Dessert
Prep time:
Cook time:
Total time:
Serves: 8
Chocolate cake filled with caramel and nutella frosting. Topped with sugar glass shards and even more caramel.
  • For the cake:
  • 1/4 cup of melted salted butter
  • 1 cup of sugar
  • 1/2 cup of hot coffee ( I used caramel coffee)
  • 1/2 cup of cocoa powder
  • 1 egg at room temp
  • 1 tbsp vanilla
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • For the frosting:
  • 4 cups of powdered sugar
  • 1 tbsp of vanilla extract
  • 1/2 cup of cocoa powder
  • 2 tbsp of nutella
  • 1 stick of room temp butter
  • 2 tbsp of heavy cream
  • For the salted caramel:
  • 1 cup of brown sugar
  • 4 tbsp of butter
  • 1/4 cup of cream
  • 1/2 tsp of sea salt
  • 1/2 tsp of red food coloring
  • For the glass:
  • 1 cup of sugar
  • 1/2 cup of water
  1. Preheat the oven to 350 degrees.
  2. I added all the ingredients except the coffee to a large bowl and mixed on low until just combined.
  3. Slowly pour in the coffee.
  4. Mix. The batter with be pretty thin.
  5. Pour into three 6in greased pans or two 8 inch greased pans.
  6. Bake for 25 minutes or until there is no longer a jiggle in the center.
  7. While cakes are cooling prep the frosting.
  8. Mix together the butter and sugar.
  9. Mix in the cocoa.
  10. Add the vanilla and cream.
  11. When you have the desired consistency add in the nutella.
  12. I like my frosting on the thicker side, but still spreads easy.
  13. For the salted caramel:
  14. In a small sauce pan melt the butter and add in the sugar. Bring to a boil.
  15. Turn off the heat and add the cream.
  16. Stir until thickened.
  17. Add food coloring and salt.
  18. For the sugar shards:
  19. Bring water and sugar to a boil in a small sauce pan.
  20. Pour on a baking sheet and allow to cool.
  21. Break into pieces once hard (about 15 minutes)
  22. Pipe a thin line of frosting around the inside cake layers then fill with caramel.
  23. Stack layers then continue to frost until entire cake is covered.
  24. Decorated with sugar shards and drizzle with remaining caramel.

This looks like a ton of steps, but I promise it only took me 2 hours with the cooling times. Probably 45 minutes of active time. It is so worth the time! Feel free to get creative. You can skip the nutella and add extra chocolate if you want! It is definitely the time of year to get creative!


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Whip Cream Pound Cake with Fresh Cherry Topping

Cream Pound Cake

Now some may say this is not a true pound cake, but this is my favorite way to make a pound cake. The texture is so creamy and sweet it honestly does not need a topping, but I could not pass on these beautiful cherries. The topping is not too sweet. The cherries really stand on their own. I added a little cinnamon to warm them up. If you wanted to pass on the topping and just make the cake this is THE perfect whip cream pound cake to slice and grill or toast.

Pound Cake with Cherry Topping

I am not above using the cherries in the can. I will admit in college I was known to eat them straight from the can with a spoon. I have always been a huge cherry fan. Something about sweet black Georgia cherries though- they are way too hard to pass up. These particular cherries were so juicy. I pitted them and covered them with a little brown sugar. Between the vanilla, cinnamon and brown sugar the cherry flavor really popped.

pound cake

You can keep things simple with a little whipped cream. I love making whipped cream from scratch! Try These Whipped Cream Recipes Here! Or you can make a cream glaze to drizzle over the cherries. It again is not too sweet because I did not want to over power the pound cake.

pound cake

Whip Cream Pound Cake with Fresh Cherry Topping
Recipe Type: Baking
Prep time:
Cook time:
Total time:
Serves: 8 large slices
Whip Cream Pound Cake with Fresh Cherry Topping
  • Cake:
  • 3 cups of AP flour
  • 2 1/2 cups of granulated sugar
  • 1 cup of unsalted butter room temperature
  • 1 tbsp vanilla extract
  • 6 eggs room temperature
  • 1 cup of heavy cream
  • 1/2 tsp salt
  • Cherry Topping:
  • Fresh black cherries pitted
  • 3 tbsp brown sugar
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1 tbsp corn starch
  • 1/4 cup of water
  • Glaze:
  • 3 tbsp heavy cream
  • 1/2 tsp vanilla extract
  • 1/4 cup of powdered sugar
  1. Preheat the oven to 350 degrees.
  2. Grease a bundt cake pan.
  3. In a large mixing bowl cream the butter and sugar.
  4. Add the vanilla.
  5. Add in the eggs one at a time.
  6. Whip everything together on high speed for at least 2 minutes.
  7. Add in the cream.
  8. Mix in the flour and salt on low.
  9. Pour into prepared pan and bake for 1 hour and 20 minutes.
  10. The cake will be very golden brown.
  11. For the cherries:
  12. Heat a sauce pan over medium low heat.
  13. Add cherries, sugar, vanilla, cinnamon, and salt.
  14. In a small bowl mix the cornstarch and water.
  15. Pour in slowly once the cherries start to bubble.
  16. Lower the heat so the cherries begin to thicken.
  17. Glaze:
  18. Mix the cream and vanilla then add in the sugar.

This recipe is my favorite for the fourth of July. I love finishing a BBQ or grilled meal with a nice slice of this creamy pound cake. Don’t expect a dry crumbly piece of cake! This cake is one of the most moist and creamy recipes I have made. I hope you try it out this summer! Don’t forget to tag #kelliericecakes if you make this recipe!

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Orange Cake and Orange Buttercream

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This cake is special because I make it every year around my birthday. My mom has always made me an orange cake with orange buttercream and since I moved I continued the tradition. Everyone always teases me because I like making my own cake, but it is my favorite. Something about the dense orange flavored cake topped with the light orange cream.

This year I tried something different. I poked holes into the cake while it was warm and drizzled orange juice over the top. I love how moist the cake stayed.

This weekend my very best friends drove into town and we all went to down town Atlanta for the night. We went to dinner at the Vortex which is a huge name here in Atlanta. I had never been before, but any place that serves tater tots smothered in cheese, bacon, and gravy is alright with me! I fully planned on sharing this cake with everyone… but I totally forgot and might have ate a big slice myself!

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When you frost the cake make sure you do a very thin layer in the middle. I try to keep this frosting very thin and even since it is so sweet. I think it pairs perfectly with this cake.

Orange Cake and Orange Buttercream
Recipe Type: Baking, Cake
Prep time:
Cook time:
Total time:
Serves: 6
Dreamy dense orange cake topped with a sweet orange buttercream.
  • For the cake:
  • 1 cup whole milk
  • 1/2 cup of no pulp orange juice
  • 5 whole eggs, at room temperature
  • 1 tablespoon vanilla extract
  • 3-3/4 cups cake flour
  • 2 cups sugar
  • 2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 1-1/2 sticks salted butter, at room temperature
  • For the frosting:
  • 5 cups of powdered sugar
  • 1/4 cup of orange juice
  • 2 tbsp vanilla extract
  • 1 stick of salted butter
  • 2 tbsp heavy cream
  1. Preheat the oven to 350 degrees.
  2. Mix together the sugar and butter.
  3. Add in the eggs one at a time.
  4. Add in the vanilla extract.
  5. Sift together the flour, baking powder and salt.
  6. Add into the wet ingredients.
  7. Mix in the milk and orange juice.
  8. Batter will be thin.
  9. Prepare (2) 6 inch pans with butter and flour.
  10. Add the batter evenly in both.
  11. Bake for 30 minutes or until tooth pick comes out clean.
  12. For the frosting:
  13. Cream together the sugar and butter,
  14. Add in the vanilla and orange juice.
  15. Add salt.
  16. Add in the cream.
  17. If the frosting is too liquidy add in more sugar.
  18. If the frosting is too thick add in a little more cream.
  19. Frost the cake and serve!

I really hope you try this recipe. It brings back so many memories for me. I love the sweet citrus cream frosting. Add whatever coloring you want to the frosting. The mixture is beautiful on its own, but I added my favorite Wilton gel in pink. You can even add a little orange zest if you want!

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Chocolate Cake Topped With Mocha Cream Cheese Frosting And Filled With Dark Chocolate Ganache

chocolate cake

I can’t stop looking at gum paste flowers. Seriously. They are so creative and beautiful. Some look so realistic I don’t think you can tell a difference at first glance. I really wanted to try creating some roses with gum paste. I bought the Wilton gum paste powder from a craft store, a few different gel food colorings, some powdered sugar and improvised the rest. I saw so many tools to make flowers. I was pretty overwhelmed. I decided to try using what I had at home first before buying any special tools.

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I can’t lie. I am pretty impressed with the way this rose turned out. It was extremely time consuming, but not necessarily hard. I think over time it will become second nature. Now this is not a tutorial on how to make these roses. Once I really get the hand of it and know exactly what tools are needed I will definitely share. For now I decided to share this amazing cake recipe. All my favorite things in one sweet cake slice.

chocolate cake

CLICK HERE for my favorite chocolate cake recipe

Chocolate Cake Topped With Mocha Cream Cheese Frosting And Filled With Dark Chocolate Ganache
Recipe Type: Baking
Prep time:
Cook time:
Total time:
Mocha cream cheese frosting with dark chocolate layers.
  • For the frosting:
  • 4 ounces of cream cheese
  • 4 tbsps of softened butter
  • 3 cups of powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp instant espresso powder
  • 1 tbsp heavy cream
  • For the ganache filling:
  • 4 ounces of dark chocolate
  • 1/2 cup of heavy cream
  1. For the frosting:
  2. Mix together the cream cheese and butter.
  3. Add in the vanilla and espresso powder.
  4. Slowly pour in the powdered sugar.
  5. Finish off with heavy cream.
  6. Add more or less sugar depending on how creamy you want your frosting. I left mine on the stiff side so I could pipe it on the cake.
  7. For the ganache:
  8. Heat the cream in a sauce pan on medium low.
  9. When the cream begins to bubble remove from heat and add chocolate.
  10. Mix until thickened.
  11. Let cool before using.
  12. Assembly:
  13. After your cake layers have cooled (don’t forget to click the link for my favorite chocolate cake!) add the ganache to the middle of the cake. Place in the fridge until ganache has set and slightly hardened. Frost the cake with your cream cheese mixture. I used my left over frosting to pipe an edge around my cake.

cake slice

I recommend keeping this cake cool until you are ready to eat. The ganache will melt in your mouth like a truffle!

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Chocolate Fudge Layer Cake

chocolate fudge cake

After nearly 4 weeks of eating clean and detoxing I decided to have a cheat day. Not just any cheat day. A chocolate fudge cake cheat day. You can make this cake in two 9 inch pans or as a sheet cake, but I decided to be really difficult. I made two 6 inch layers with a side of four cupcakes. I wanted to use the extra cupcakes and pieces from evening out the layers to freeze for cake pops. Yum!

chocolate cake

There is one special ingredient in this cake. I was in the kitchen throwing together ingredients and I decided to make a cup of coffee. I just bought some caramel nut k cups and the smell is so sweet and delicious. I went ahead and used the cup of coffee in the batter instead of the boiling water.

Such. A. Good. Decision. This cake is so smooth and fudge-y with that hint of caramel. Topped with my dark chocolate butter cream it is THE perfect cheat meal.

Chocolate Fudge Cake

Chocolate Fudge Layer Cake
Recipe Type: Cake
Prep time:
Cook time:
Total time:
Serves: 2-4
Smooth fudge-y chocolate cake bursting with dark chocolate frosting.
  • 2 cups of sugar
  • 2 cups of AP flour
  • 2 eggs
  • 1 cup of very hot caramel nut (or hazelnut) coffee
  • 1 cup of 2 % milk
  • 3/4 cup of dark chocolate cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 canola oil
  • For the frosting –
  • 2 sticks of room temperature butter
  • 2 cups of powered sugar
  • 3/4 cup of dark chocolate cocoa powder
  • 1/2 tsp salt
  • 1 tbsp milk
  1. Preheat the oven to 350 degrees.
  2. Mix together the sugar, milk, oil, and 2 eggs. Add in the dry ingredients. Once mixed together add in the coffee and very carefully mix until the batter comes together.
  3. Batter will be very thin.
  4. Add to prepared cake pans and bake for 25-30 minutes.
  5. Use a tooth pick and test. If the tooth pick comes out clean (no liquid batter) the cakes are ready.
  6. For the frosting-
  7. Mix together 1 cup of sugar, the butter and the cocoa powder. Add in remaining sugar and milk as needed for desired smoothness.

This is definitely one of my favorite new recipes. The layers are so thick and fudge like. The frosting truly is the perfect pairing.


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