Valentine’s Day Cake Pops


We made Chocolate Cake Pops in prep for Valentine’s Day!

How romantic and delicious, cake on a stick 🙂

And for your viewing pleasure, the elusive double cake pop!

Want some? We at Sprinkles still have some spots open for Valentine’s Day orders! We’re offering a special Valentine’s Day Cake Pop Set (pictured above) of 6 for $10. What a nice gift idea, even if you choose to treat yourself! Send me an email or contact me via the blog’s contact form if you’re interested.

Lemon Poppyseed Cakeloaf

Lemon Poppyseed Cakeloaf

Sometimes you want a little light something to go with tea. Consider this recipe! The poppy seeds add a wonderful deep taste, a perfect foil to the tart lemon. It’s not quite as dense as a loaf, but not quite as light as a cake, hence cakeloaf.

Lemon Poppyseed Cakeloaf
Adapted from Allrecipes

3 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1/2 cup butter, softened
2 cups white sugar
3 eggs
juice and zest of two lemons
1 cup plain yogurt
Anywhere from 1/4 to 1/2 cup poppy seeds, to your taste

Preheat oven to 350F and grease two loaf pans.

Combine flour, baking soda, and salt in a large mixing bowl.
In a smaller mixing bowl, cream together the butter and sugar, then add in the eggs and give it a whip.
In an even smaller mixing bowl, combine the yogurt and lemon juice, then add to the sugar mix.
Finally, in the smallest vessel you have, roughly mix the lemon zest and poppy seeds.

Combine it all together by pushing the flour to one side in its bowl, add the liquid ingredients, and mix in the flour bit by bit, giving it a quick final hard beating at the end.

Divide into the loaf pans and bake in the oven until a toothpick inserted in the center comes out clean, 45 minutes or so. I turn down the oven to 325 for the last fifteen minutes. Let it cool in the pan for 10 minutes before turning out on a wire rack.

Project 17 – Spice Cupcakes

Another cupcake recipe from the Crazy About Cupcakes book ( I used the remainder of the cream cheese frosting to frost these as I didn’t want to tarnish their taste with the icky buttercream.

These cupcakes use molasses and a surprisingly small amount of spice, but they have the richness and hearty feel of gingerbread, only deeper and stronger. I am enjoying them very much. A keeper recipe for sure, although I think it would be too strong for a full cake.