It would have to be my signature French 75 cake. Lemon worthy of a picnic, champagne buttercream for a fancy touch, gin simple syrup for whimsy, and a touch of flake sea salt for that extra something.
I think I’d bring a citrus almond flour cake (the recipe was called Tarta de Santiago, but it’s adapted). Drizzle of honey over it, no frosting to melt in the 100 degrees still happening 🔥
I would bring a big ole Pineapple Upside Down cake baked in a 12 inch cast iron skillet with dark rum, nuts and cherries. It just looks like a big happy sunshine to me for some reason. It was my mom's favorite cake and I always brought it to her for Mother's Day.
also a request-would you do a primer on those dang ice cream scoops? I like the idea that the ones you linked are color coded. I feel like I'll come across a recipe that says "use a #4 scoop" or "use a 2 tablespoon scoop". I have several and no idea what numbers they are or how much they hold. I have misjudged the size many a time so the cookies were way too big or too small. Every time I have to go measure the volume to sort it out. How many do we really need? what are the best sizes to own?
I’d bring a death by chocolate cake….fudge brownies layered with whipped cream and chocolate mousse.
Love the list of things that make a kitchen work! Also: pink bakery boxes 💖
S’mores cake with toasted marshmallow frosting!
It would have to be my signature French 75 cake. Lemon worthy of a picnic, champagne buttercream for a fancy touch, gin simple syrup for whimsy, and a touch of flake sea salt for that extra something.
I’d bring a sponge cake layered with passionfruit curd and covered in Italian meringue!
I think I’d bring a citrus almond flour cake (the recipe was called Tarta de Santiago, but it’s adapted). Drizzle of honey over it, no frosting to melt in the 100 degrees still happening 🔥
I would bring a big ole Pineapple Upside Down cake baked in a 12 inch cast iron skillet with dark rum, nuts and cherries. It just looks like a big happy sunshine to me for some reason. It was my mom's favorite cake and I always brought it to her for Mother's Day.
I would bring classic yellow cake with chocolate fudge frosting!
Angel food cake!
Coconut cake with a fluffy coconut cream cheese frosting. Covered in toasted coconut, of course.
Texas Sheet Cake. Easy to make, to transport, to eat, and delicious!
also a request-would you do a primer on those dang ice cream scoops? I like the idea that the ones you linked are color coded. I feel like I'll come across a recipe that says "use a #4 scoop" or "use a 2 tablespoon scoop". I have several and no idea what numbers they are or how much they hold. I have misjudged the size many a time so the cookies were way too big or too small. Every time I have to go measure the volume to sort it out. How many do we really need? what are the best sizes to own?
I'd bring my killer Tres Leches cake
I'd bring a take on smores. Triple layers with lots of texture and frostings!
I’d bring coconut cake
I'd bring a lemon huckleberry cake. It would be hard to share, but I would do it.