This cake goes out to the broken-hearted, the star-crossed lovers, and the happily ever afters. It goes out to the Valentines and the Galentines. And to the person who’s been hoping that brownies and chocolate cake would finally make a baby. (They did!) It goes out to the person looking to use up extra wine (though I’ve never been that person). Are you out there? Extra and wine rarely make it into the same sentence around here, unless I call my neighbor and say, “Hey, do you have any extra wine?” Read more

Italian Cream Cake | @thefauxmartha

I’ve written this post before in different words. Around the very same subject—cake. Making cake is a religious experience for me. Why, I’m not exactly sure. But it takes me to a place in my mind that dinner can never touch. It reminds me that we’re more alike than we think. Which is really important when things feel mostly polarized. Read more

Sturdy Cream Cheese Frosting | @thefauxmartha

We just got back from Texas. From the hottest place on earth. From my brother’s wedding, where my sister and I made enough cake to feed 230 people. 230 people! We pulled it off. Just barely. With enough time to put on makeup, dresses, and knot our hair up in an up-do. We pulled it off mostly thanks to this sturdy cream cheese frosting recipe. It sounds like an oxymoron, I know. Sturdy and cream cheese frosting in the same sentence. But it’s real. Read more

Wine Sautéed Apples over Cake | @thefauxmartha

I have one of those market totes you’d see on the streets of Paris. It’s knit from water reeds that look like a soft wicker. The top edge is trimmed with a line of leather. It’s my co-op and farmers market bag. Walking home from the store yesterday with my tiny person in tow and a baguette and green onions poking out from the top of our tote, I realize I’m in one of those “What people think I do” collages. You know the kind that ran around the internet last year with six square images set on a black background? At first thought, I’m certain I’d appear in one of the perfectly styled initial images. Woman with well-behaved child walking home hand-in-hand from the market with a beautiful bag of produce. But as I start to break out into a run, I realize I’m not her. I chase my tiny human down praying the baguette is still intact. At least there’s a cool tote on my shoulder, even if it’s barely hanging on. There’s a picture of that in the collage too.   Read more

Hummingbird Cake | @thefauxmartha

Pineapple. A tropical fruit with a juicy yellow flesh and a thorny green skin. A DIY halloween costume. A stencil design at my grandma’s house. An upside down cake. An emoji🍍. A symbol of hospitality. The emblem Chuck Williams imprinted on his store in 1956, a store you and I know well. Williams-Sonoma. Today, October 2, is Chuck’s 100th birthday! It only seemed fitting to put a little pineapple in his cake. Read more

A Simple Chocolate Cake | @thefauxmartha

An english professor in college, who most likely passed me with flying colors because of my Cher impression, always said, “Nothing was created in a vacuum.” At the time, he was encouraging us to read period appropriate texts in order to give context to what we were reading. Admittedly, I read just enough to get by in that class (if Spark Notes counts), and I wrote my final paper on the interaction of scenery and plot in the Harry Potter films, though I would have much preferred to write about The Sixth Sense. I was a design major, worlds away from becoming a writer (or reader for that matter). But what he said stayed with me. Read more

Sometimes we overcook our cakes. It happens. But all is not lost. Trim off any burned edges. Brush the top of the cake with a layer simple syrup. This will add moisture back into the cake. Take it a step further and infuse your simple syrup with herbs or spices. Brush over cake, perfect or overcooked, to add an additional layer of flavor.