For me, it’s officially summertime when I make Strawberry Rhubarb Crisp. I love using the recipe from Back In The Day Bakery— it is the best. Seriously. It’s also super easy and fairly quick to make. Oh and it can be made allergy friendly. No big deal. Just kidding, this is amazing. There’s just one little item I swap for something else. I use palm oil instead of butter and no one has complained, so I usually don’t mention it. It’s so delicious. You should purchase their recipe books here and here. I have both and I can’t imagine baking without them. Next on my baking list is this Lemon Chiffon Cake from this recipe book. I ordered this cake pan and I’m crossing my figures hoping mine will look as pretty as the one in this photo. Now that I’m getting into cake baking I also ordered a cake stand with a lid… its kind of a big deal. I have a romantic idea that I should master vintage heirloom cake recipes ASAP and bake one at least every two weeks.
Just call me Aunt Bee.
Here are a few things that are on my wishlist:
1| Another Vintage Cakes recipe book. I’m obsessed.
2| This Royal Albert cake stand and this Mosser Pink Glass cake stand. OMG.
3| A pink vintage kitchen scale. Yes.
4| Bamboo Heart Shaped Spoon
5| Pink 3-tier cake stand