This is not a new recipe by my mother's version of a very old and popular cake. The magic is when it bakes, the layers switch. The cake cooks to the top and the cheesecake sinks to the bottom. Don't know why this happens but it just makes it fun. I highly recommend fresh berries for the side.

This recipe was given to me by my high school science teacher, Mrs. Gregory, amd this was the first ever chocolate cake I’ve ever baked by myself. It’s moist, fluffy and devilishly delicious.The recipe calls for 2 cups sugar but I used 1 and 1/2 cups instead.In the recipe, the baking time was 50-55mins for rectangular pan but in my oven, the cake was done within 40 mins so baking time may vary.

Every year I make myself a birthday cake. This year, I chose the Checkerboard Cake. It’s a 3 layer cake. Picture above is half of slice. #GlobalApron 2024

Also known as depression cake. It uses all pantry ingredients (no butter, eggs or milk), so it's perfect for the current time. It's easy and quick to make, but still perfectly moist and indulgent. Recipe adapted from: sugarspunrun.com.

This is a fig version of a fruit butter cake that came from my British mother-in-law who makes it with prunes.The original prune version tasted so delicious, so I looked for a good fruit substitute in Japan, and found figs to be the perfect fit!Since fresh fruit is used to bake this cake, it is also delicious on the day it is baked.The cake becomes more moist the next day, adding another level of delight. Recipe by spitze

I wanted to create a patriotic layer cake for July 4th, what I got was a monstrosity of flavor

I made this cake for my Mom's birthday but since I had no time to bake the day before, so I just used vanilla cake mix which turned out great. It was soft like cotton. I'm not really into buttercream so I just used whipped cream which was perfectly matched the flavor and the softness of the cake. I also used pastry cream as the filling since I need something more firm than whipped cream to hold such high layered cake. Make sure your pastry cream is quite firm and stiff enough for filling. It takes time to make this kind of cake but once done, you'll be proud of yourself even though you don't make it from scratch.

Allthingsgood

These were fun to make. Kids did most of the work.

my kids and husband LOVE this cake.