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a birthday

I told you about my midnight baking sessions.
This is another creation that happened at around 4 AM.
This time, we tried to be productive, and made a birthday cake for our friend Emelia. 

We decorated the cake with this lovely cake banner that Veda made, and delivered it to Emelia's doorstep the next morning, complete with a Spiderman balloon and a box of our favorite brownies.

{i have no idea what's in it, but it tastes like heaven and rainbows}

This is the cake that we attempted to make, but we made a lot of adjustments. A LOT. First, I don't own any measuring spoons, so I always eyeball the baking soda. I added WAY too much, and Annie's recipe for chocolate cake exploded in the oven. When I went to re-make it, I realized we ran out of eggs. So I made this egg-less chocolate cake instead. 

{there's a party in my pantry}
 Veda wanted to make the salted caramel Swiss Buttercream (per Annie's instructions), but I have a fear of eating raw eggs, and made my version of Buttercream with a lot of caramel sauce in it. 

Veda made the chocolate frosting. It tasted amazing... but I have no idea what she put in it. If I did, I would share it with you, because I thoroughly enjoyed eating half of the bowl the next morning with a spoon. #healthybreakfasts

With love, 


Eggless Chocolate Cake
 (makes 2 8 inch layers)

3 cups flour
2 cups sugar
1/2 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
1/2 tsp ground cinnamon, optional
2 cups (250 ml) water
1/2 cups + 4 Tbs. vegetable oil
2 Tbs vinegar 
2 tsp vanilla 

a few hand-fulls of chocolate chips

Preheat the oven to 325°F. Oil 2 8 inch cake pans and line with parchment paper.
Mix all of the ingredients except the chocolate chips in a bowl and stir until there are no more lumps. 
Pour evenly into prepared pans. 
Sprinkle with chocolate chips. 
Bake for 30 minutes. 

Adapted from Life's a Feast

Salted Caramel Buttercream


 1 stick butter
 2 cups confectioner's sugar
1/2 cup caramel sauce (I used Parfait Ice Cream Vanilla Caramel Dessert Sauce )
1/2 - 1 tsp salt

With your electric mixer, beat the butter until light and fluffy. Slowly add in the confectioner's sugar. Add in the caramel sauce and salt and continue beating. If you feel as though it is too thick, add milk until the desired consistency is achieved. 

Chocolate Espresso Buttercream

 I have no idea how Veda made this frosting. All I know is she used almost the entire bottle of this stuff that I got in San Francisco. Here is a link to a decent looking chocolate frosting recipe.  I would add a little bit of instant espresso powder for flavor.


  1. beautiful cake, and some great clicks... want to try out this cake.. caramel icing sounds very interesting.

    1. Thank you! The secret is adding salt to the caramel, it really adds an extra layer of depth to the flavor and prevents it from becoming too sweet.


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