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Orange Coconut Cream Cake

February 26, 2015 by Melina Thompson 2 Comments

I made this quite a while ago but as I’m sitting here typing this post I am seriously starting to crave a piece of this incredible Orange Coconut Cream Cake. Coconut cake is one of my all time favorites (besides chocolate – of course – and anything nuts) and this recipe has been with me for years. The creamy coconut with the zesty orange is just a perfect match and this is a perfect cake for both cold winter days and summer parties!

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Pumpkin Brulée Tart with Gingerbread Crust

November 28, 2014 by Melina Thompson 2 Comments

Happy (late) Thanksgiving! I know this it comes a day late, but hey, the next Thanksgiving holiday is not far and christmas is just around the corner. And if you like good old Pumpkin Pie you will love this Pumpkin Brulée Tart with Gingerbread Crust! It takes your traditional Thanksgiving dessert to the next level. Promise.

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Spanish Ricotta Cheesecake with Toasted Meringue

July 11, 2014 by Melina Thompson Leave a Comment

I am so excited about this exclusive recipe feature I produced for Pottery Barn! Not only am I so happy with the way the cake and the photos turned out but working with an amazing brand that I absolutely love is such an honor.

I decided to make a Spanish Ricotta Cheesecake with Toasted Meringue that is absolutely perfect for summer. Flavored with cinnamon, lemon and brandy, it is probably the cheesecake with the most interesting flavor I’ve ever tasted! The cheesecake is a twist on a traditional Spanish cheese cake recipe, Quesada Asturiana, from a northern region of Spain. Usually, the recipe calls for requeson, a Spanish goat cheese, but I replaced it with ricotta, which makes an absolute perfect substitute. Top it with toasted meringue and you get one of the most beautiful summer cakes for your next garden party!
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Raspberry Angel Cake with Champagne Meringue Buttercream

May 29, 2014 by Melina Thompson 12 Comments

Love, love the way this bridal shower cake turned out! Layers of super light and fluffy raspberry angel food cake, and a champagne meringue buttercream. I love the meringue buttercream because it has a smooth and silky texture and it not quite as heavy as the good old American buttercream. All in all, this cake is loaded with 16 egg whites and there is no butter added to the cake itself, making it a fairly “light” bridal shower cake. After all, the bride and bridesmaids will have to look their best!

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