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Funfetti Cream Cheese Rolls

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If you couldn’t tell already, I’m clearly obsessed with Funfetti Cake Mix. I’m just convinced that it makes everything taste ten times better when you add it to your batter! This recipe was a result of my insomnia but despite being over tired, I think it was one of my best ideas yet! Enjoy!

Funfetti Rolls

Adapted from Mel’s Kitchen Cafe


  • ½ cup warm water
  • 2 tablespoons active dry yeast
  • 2 tablespoons sugar
  • 1 cup Funfetti Cake Mix
  • ½ cup butter, melted
  • 2 eggs
  • 1 teaspoon salt
  • 5 cups flour
  • 1/2 cup water (more may be needed)


  • 1/2 cup unsalted butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 1/4 cup sugar
  • 2 (3.4 ounce) packages instant vanilla pudding

Cream Cheese Glaze

  • 8 ounces cream cheese, room temperature
  • 2 cups confectioners’ sugar
  • 3 tablespoons milk
  1. In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside
  2. In large bowl, mix cake mix, butter, eggs and salt. Mix well. Then add yeast mixture. Blend
  3. Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled
  4. Roll out on floured board to 34 X 21 inches in size. Take 1/2 cup soft butter and spread over surface. In bowl, mix the butter, cream cheese, and sugar until light and fluffy. Beat in the vanilla pudding mix until incorporated. Spread evenly over dough. Roll up very tightly
  5. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again
  6. Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Makes about 24 very large rolls
  7. Beat cream cheese and confectioners’ sugar (1 cup at a time) until smooth. Mix in milk until desired consistency is reached. Spread over rolls

Honestly, rolling out this much dough was hard work! I didn’t even have enough counter space!






Baking for Japan

Last week, the Asian Student Association at my school was having a bake sale to raise money for Japan and I was asked to bake cookies and cupcakes for the event. The bake sale was a success! They sold everything they had and raised almost $300 :).

For the cookies, I used Martha Stewart’s Ideal Sugar Cookies with Royal Icing recipe and I used a square and heart-shaped fondant cutters to cut out the cookies with. For the cupcakes, my original idea was to bake vanilla cupcakes with vanilla frosting and dye some of the frosting red to add to the top of the cupcake (to look like Japan’s flag). But unfortunately the cupcakes were a bit last minute and CVS didn’t have food coloring (who would have thought?!) so I ended up buying cherries which I cut in half and placed on top of the cupcake.

Ideal Sugar Cookies

Martha Stewart

  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup sugar
  • 1 large egg, lightly beaten
  • 2 tablespoons brandy, or milk
  • 1/2 teaspoon pure vanilla extract

Royal Icing (Doubled)

All Recipes

  • 3 cups confectioners’ sugar
  • 1/4 teaspoon cream of tartar
  • 2 egg whites, beaten
  • 1 bottle red food coloring
  1. In a bowl, sift together confectioners’ sugar and cream of tartar. Using electric mixer, beat in 2 beaten egg whites for about 5 minutes or until mixture is thick enough to hold its shape
  2. Set aside half of the icing and mix with the food coloring until bright red. Use this for the dot on the flag cookies and the icing for the heart cookies

Vanilla Cupcakes (Quadrupled)

Adapted from Joy of Baking

  • 1/2 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 (3.4) ounce packages instant vanilla pudding (use 1 package for each double batch)
  • 1/4 cup milk
  • 2 containers store-bought vanilla frosting
  • 1 jar cherries
  1. Preheat the oven to 350° F and line muffin cups with paper liners
  2. Whisk together flour, baking powder, salt, and pudding mix in a small bowl. Set aside
  3. In the bowl of electric mixer, beat the butter and sugar until light and fluffy. Add the eggs one at a time and beat well after each addition. Beat in vanilla
  4. With mixer on low speed, alternately add the flour mixture and milk in three additions, beginning and ending with the dry ingredients
  5. Bake for 17-20 minutes and cool on wire rack


The heart cookies. Obviously made with the heart fondant cutter

The “with love” cookies, made with the square fondant cutter and black icing

Boston Cream Pie Petit Fours

This recipe is so intricate that it literally took me all day to accomplish, but I say it was well worth it. What I did was I baked a sponge sheet cake and using a square fondant cutter, I cut out a bunch of little squares. I made a custard as well and once it was chilled enough, I made sandwiches with the cute out squares and the custard and finally soaked them in a chocolate ganache to make little Boston Cream Pies!


Boston Cream Pie Petit Fours

Sponge Cake

Martha Stewart

  • Unsalted butter, for pans
  • 3/4 cup all-purpose flour, plus more for pans
  • 3/4 cup corn starch
  • 6 large eggs, separated
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup plus 6 tablespoons granulated sugar
  • 1/4 teaspoon salt

Vanilla Custard

Elinor Klivans

  • 1 cup whole milk
  • 3 large egg yolks
  • 1/3 cup granulated sugar
  • 4 teaspoons corn starch
  • 2 tablespoons unsalted butter, at room temperature
  • 1 teaspoon vanilla extract

Chocolate Glaze

Elinor Klivans

  • 1/3 cup heavy cream
  • 4 tablespoons unsalted butter, cut into 1/2 inch cubes
  • 3 tablespoons light corn syrup
  • 4 ounces semi-sweet chocolate, finely chopped
  • 1 teaspoon vanilla extract
  1. In a saucepan over medium heat, warm the milk until small bubbles appear around the edges of the pan. Remove from the heat
  2. In a heatproof bowl, combine the egg yolks, sugar, and cornstarch and whisk until smooth. Slowly whisk in the hot milk until thoroughly blended
  3. Return the egg-yolk mixture to the saucepan and place over medium heat. Cook, whisking constantly, until the mixture comes to a boil and thickens, about 3 minutes. Continue cooking, stirring constantly for 1 minute longer to cook completely
  4. Pour the custard through a fine-mesh sieve into a clean bowl. Stir in the butter and vanilla
  5. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming and poke a few holes in the plastic with the tip of a sharp knife to allow steam to escape. Refrigerate until well chilled, at least 2 hours or overnight
  6. Preheat the oven to 350° F. Butter the bottom and sides of an 11-by-17-inch rimmed baking sheet and a 9×9″ square baking pan. Line the bottom of each pan with parchment paper, and butter again. Flour the pans, and set aside
  7. In a small bowl, sift together the flour and cornstarch; set aside
  8. In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks, vanilla, and 3/4 cup sugar on high until thick and pale, about 3 minutes. Transfer egg-yolk mixture to a large bowl. Wash and dry the mixer bowl and the whisk attachment
  9. Combine the egg whites and salt in the mixer bowl, and beat on medium speed until soft peaks form, about 1 1/2 minutes. With the mixer running, slowly add the remaining 6 tablespoons sugar. Continue beating until stiff and glossy, about 1 minute
  10. Fold the egg-white mixture into the egg-yolk mixture. In three additions, fold the reserved flour mixture into the egg mixture. Transfer two-thirds of the batter to the baking sheet, and smooth the top with an offset spatula. Transfer remaining batter to the 9×9″ pan; smooth the top with the spatula. Bake until light golden brown and a cake tester inserted into the center comes out clean, about 20 minutes. Transfer the pans to wire racks to cool; turn out the cakes, remove the parchment paper, wrap in plastic wrap, and freeze until ready to use
  11. In a saucepan over medium heat, combine the heavy cream, butter, and corn syrup and cook, stirring, until the butter melts and the mixture is hot but not boiling. Remove the pan from the heat and add the chocolate
  12. Let stand for about 30 seconds, then stir until the chocolate is completely melted and the glaze is smooth. Stir in the vanilla


  1. After a few hours, remove cakes from freezer. Run a knife under hot water and slice the 9×9″ cake in half horizontally. Spread cake and cake halves out. Using a square fondant cutter, cut out as many cake squares as you possibly can (save scraps for snacking!)
  2. Remove custard from the fridge. Take one cake square and “frost” the top of it with the custard. Stack another cake square on top and repeat again with the custard. Stack a third cake square on top of that custard layer and set aside. Repeat with remaining cake squares
  3. Place all cake squares on rimmed baking sheet and spread enough of the chocolate ganache over each stack to fully coat it. Place the baking sheet in the fridge and allow the chocolate to firm up. Then enjoy!

Here are just the plain sponge cake and custard sandwiches

Adding on that ganache

I was worried they would get too soggy if I made sure every single piece of the cake was covered

The finished product!

Vanilla Bean Dulce de Leche Cupcakes

Though I’m on Spring Break, it was my friend’s birthday from school yesterday and I had to make her something! She requested anything with caramel, so what’s better than a cupcake filled with caramel and topped with a caramel buttercream frosting? The answer to that is nothing :).

Vanilla Bean Dulce de Leche Cupcakes

The Culinary Chronicles


  • 1 ¼ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs (room temperature)
  • 1 cup granulated sugar
  • ½ cup unsalted butter (room temperature)
  • 1 tablespoon vanilla extract
  • Seeds from 1 vanilla bean
  • ½ cup sour cream
  • Caramel sundae topping, for filling

Dulce de Leche Buttercream Frosting

  • 3 to 4 cups confectioners sugar (sifted)
  • 1 cup unsalted butter (room temperature)
  • 2 to 3 tablespoons dulce de leche
  1. Preheat the oven to 350°degrees and place paper liners in pans
  2. In a separate bowl, sift together the flour, baking powder, baking soda, and salt
    In a standing mixer, beat the eggs and sugar together until light and creamy for about 2 minutes. Add the butter, vanilla bean seeds, and vanilla extract. Mix until well incorporated. Slowly incorporate dry ingredients until well blended. Fold in sour cream until smooth and well incorporated
  3. Fill each lined cup ½ to 2/3 full. Bake for approximately 20 minutes, rotating halfway between baking time. Cupcakes are done when a toothpick inserted in the center comes clean. Cool completely in pans on top of a wire rack
  4. While cupcakes are cooling, prepare frosting. In a large mixer bowl, whip the butter for several minutes until very light and fluffy. Slowly add the confectioners sugar until the butter becomes thicker and stiff. Add the culce de leche and whip until combined. If needed, add a few more spoons of confectioners sugar until desired consistency is reached
  5. Poke a hole in the center of each cupcake (I use a straw) and fill with caramel sundae topping. Top with dulce de leche buttercream

Pre-bakedI love the look of the vanilla beans 🙂


Filling the cupcakes is my favorite part!

And I guess frosting is always fun too 😉

Vanilla Valentine Cupcakes

Ever since I was little, I’ve always loved Valentine’s Day simply because I used to have so much fun filling out valentine cards and seeing who would give me one as well. Today I still love this holiday but for different reasons. Because I get to spend it with the love of my life :)!

As for the recipe, it didn’t exactly turn out how I hoped. I baked a sheet cake which I added pink food coloring to so that when I cut out pieces of cake using a heart shaped cookie cutter and baked a cupcake around it, you would be able to see the heart when you bit into it. However my oven SUCKS and over-baked the cake (even though I took it out 7 minutes before I should have) and the pink color wasn’t dark enough so the heart pretty much blended in with the cupcake. Yet it was still very tasty!

Sheet Cake

  • 2-1/4 cups sifted cake flour
  • 1-1/2 cups sugar
  • 3 teaspoons baking powder
  • 1/2 cup butter, softened
  • 1/2 teaspoon salt
  • 3/4 cup whole milk
  • 1-1/2 teaspoon vanilla
  • 4 egg whites
  • 4-5 drops red food coloring

Billy’s Vanilla, Vanilla Cupcake

Martha Stewart

  • 1 3/4 cups cake flour, not self-rising
  • 1 1/4 cups unbleached all-purpose flour
  • 2 cups sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
  • 4 large eggs
  • 1 cup whole milk
  • 1 teaspoon pure vanilla extract

Billy’s Vanilla Buttercream

Martha Stewart

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 6 cups confectioners’ sugar
  • 1/2 cup milk
  • 1 teaspoon pure vanilla extract
  1. Preheat oven to 350 degrees. Grease and flour a 13×9″ pan and line bottom with waxed paper. Sift flour, sugar, and baking powder into a large mixer bowl. Add butter, salt, milk and vanilla. Beat on slow speed until blended. Then beat on medium speed for 2 minutes, occasionally scraping down the sides of the bowl. Add unbeaten egg whites and beat two minutes longer at medium speed. Mix in enough drops of red food coloring to turn the batter a dark pink/light red shade
  2. Pour batter into prepared pan and bake at 350 degrees for 35-40 minutes or until cake is light golden brown and is beginning to pull away from the sides of the pan. Cool completely
  3. Once cool, cut the cake in half out as many hearts as you can from both halves of the cake. Save the scraps for snacking (trust me, you’ll want to!)
  4. Turn oven down to 325 degrees. Line cupcake pans with paper liners and put a cake heart inside each one; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour
  5. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat
  6. Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes
  7. Transfer to a wire rack to cool completely. Repeat process with remaining batter
  8. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency
  9. Frost cupcakes and decorate with pretty Valentine’s Day sprinkles!!

Pre-baked sheet cake

Cutting out the hearts. Aren’t these adorable?! This part was so much fun!

Pre-baked cupcakes with the hearts inside them!

I was so disappointed to cut into it only to find you can hardly see the heart 😦

That’s okay, they still got great reviews. Happy Valentine’s Day everyone!!!

Intense French Vanilla Cheesecakes

This KAF recipe is perfect for so many reasons- it uses a box cake mix (how much easier can you get?), it has the taste of both a cupcake and a cheesecake so it’s not too sweet or rich, and it’s so easily adaptable. This time around, I decided to use a french vanilla cake mix and to highlight the flavor of vanilla even more, I added a package of vanilla pudding mix to the batter. I cannot even describe to you how amazing these were…or how many I ate……..

Intense French Vanilla Cheesecakes

Adapted from King Arthur Flour



  • 1 cup reserved cake mix
  • 2 (8 ounce) packages cream cheese, room temperature
  • 1/2 cup granulated sugar
  • 3 eggs
  • 1 1/2 cups milk
  • 3 teaspoons vanilla extract
  • 1 (3.4 oz) package instant vanilla pudding
  • Duncan Hines Vanilla Glaze, for drizzling
  1. Preheat oven to 300 degrees. For the crust place the vanilla wafers in a food processor. Pulse to fine crumbs. Add cake mix (minus one cup dry mix), 3 tablespoons of vegetable oil, 3 tablespoons of water, and one egg and blend on low speed until the mixture holds together when squeezed
  2. Divide the crust mixture evenly into 24 greased or paper lined muffin tins. Press the mixture evenly into the bottoms, and about 1/4 inch up the sides of the muffin wells. Set aside
  3. In a mixing bowl, place the reserved one cup of mix, the cream cheese, 1/2 cup sugar and 3 eggs. Beat on medium low speed for one minute, until creamy
  4. Turn to low, add in the vanilla pudding mix and milk, alternating beginning and ending with the pudding mix just until blended. Add the vanilla extract and blend until smooth. Avoid overbeating, this can cause your cheesecakes to sink in the center
  5. Divide the batter evenly into the prepared muffin tins- fill the muffin tin halfway, drizzle with the vanilla glaze, and fill to the top with more batter
  6. Bake at 300 degrees for 20-25 minutes, or until the centers are just set. Turn off the oven, and prop the door open with an oven mitt or pot holder. Let the cakes cool in the oven for 30 minutes
  7. Carefully remove the cakes from the pans. Refrigerate 3-4 hours or until well chilled

I will forever be thankful for this food processor my aunt and uncle got me for Christmas. I never realized how much simpler it makes everything! Or that technology like this could change someone’s life…

This is honestly the tastiest crust I’ve ever made. It makes a lot too so do not, I repeat, do not be shy when it comes to the crust- it truly makes the whole cake!

Close-up of the batter. The addition of the pudding mix thickened the filling up just slightly but it is still very liquidy (don’t worry- this is normal)

Adding in the filling and the glaze. Beware- the glaze makes them sticky but oh so delicious!


Post-baked. They look all puffy now but they will deflate as they’re cooling

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