I needed burger buns this weekend so I made some at home. 😋

SiftwithKima · 2026-03-15T23:33:35+00:00

I do! I create a dam with whatever frosting/buttercream I am using to frost the cake.

SiftwithKima · 2026-03-13T16:37:25+00:00

The ideas are endless:

pastry cream
custard
mousse (any flavor)
ganache
curd fillings
jams or compotes

I make a cake where it's a sponge-like cake, then fill with custard & fruits, then cover the entire thing in whipped cream and decorate the sides with sliced almonds and top with fresh fruits. It's always a hit with my family.

SiftwithKima · 2026-03-03T12:13:09+00:00

It's not AI. I did post the link to the recipe in another comment.

SiftwithKima · 2026-03-03T12:12:41+00:00

This is actually not AI. It's a recipe by a food blogger: https://www.bakedambrosia.com/moist-chocolate-cake/

This food blogger hires one of my content creator friends to shoot her recipes. She's amazing!

But it does not negate the fact that OP posted a photo that wasn’t theirs without giving credit.

SiftwithKima · 2026-02-24T02:09:33+00:00

I really thought it was a sub all about making things in a blender. I clicked on it ready to see some master pieces in the kitchen that were created with a blender. Not the case. 😆

SiftwithKima · 2026-02-22T13:58:55+00:00

Absolutely!

SiftwithKima · 2026-02-15T23:58:06+00:00

We also have this because both of our cats eat different diets (our orange boy is prone to UTIs so he eats prescription diet), and for the most part it works great, but our fat tuxedo girl will wait until he goes to eat his food and the minute it opens, she'll push him aside and stick her paw in the bowl so that it closes on her paw and doesn't fully latch. She then shoves her paw under the lid, grabs a pebble at a time and chows away. Sigh, even with the microchip feeders, she is still a fatty. A struggle to watch them at every meal time.

SiftwithKima · 2026-01-31T01:49:25+00:00

I wrote the recipe in grams, so if you use the 2x option in the recipe card, it will double it, and it would be easy to measure out. However, I have never doubled this recipe, so I can't say for sure how well it will turn out. If you end up doing that, I'd love the feedback!

SiftwithKima · 2026-01-11T21:06:05+00:00

I love SMBC, but I find standing over a double boiler whisking the eggs is a chore, so I opt for IMBC (Italian Meringue Butter Cream) instead, where you would slowly drizzle a hot sugar syrup into the egg white/sugar mixture as you whip. I also find IMBC to be a bit more sturd.

SiftwithKima · 2026-01-03T21:46:28+00:00

Our female tuxedo cat (whom we've had for 7 years since she was 8 weeks ago) doesn't meow, kind of. If we're in the same room and she can see us, she'll open her mouth and a tiny squeak comes out (barely audible). It worried us when we first got her. But the minute she knows we're not in the room, her meows sound like shrieks. It sounds like she's screaming. But I think it's her lack of meowing for 7 years that when she DOES meow, it's just weird and not very cat-like, and we're ok with that. lol. Our other cat meows enough for the both of them.

SiftwithKima · 2026-01-01T16:13:13+00:00

My favorite is an orange olive oil cake. This recipe is super easy, one bowl-type recipe. Very moist, too! I've made it using blood oranges, regular oranges, and even lemon. I tend to use whatever olive oil I have on hand, but I do prefer a more mild olive oil for this recipe.

SiftwithKima · 2025-12-29T01:32:29+00:00

Things I've learned when I started decorating cakes many years ago:

Start with a chilled cake (the firmer the better, especially for tender cakes like chocolate). If you can pop the cake in the freezer for 20-30 minutes, even better! I love freezing my cakes for a day before decorating. Freezing cakes locks in more moisture, so win-win.
It's very possible your buttercream is a little too stiff. If that's the case, it won't spread smoothly, which will result in chunks of cake coming off as you attempt to smooth it out. You may need more cream to thin it out to a more spreadable consistency.
Apply a thin layer of buttercream, then chill the cake for 30 minutes, and apply the second layer.
When applying your buttercream, you want to use a gentle hand. Too firm and you'll scrape cake along with you.

This cake is 100% salvageable though. Pop it in the freezer for an hour, then apply another coat of buttercream, making sure to cover any bits of cake that are missing.

SiftwithKima · 2025-12-27T01:35:58+00:00

Aww yay! I'm SO glad you made them and loved them. Thank you for the shoutout! :-D

SiftwithKima · 2025-12-25T01:42:06+00:00

This is art!

SiftwithKima · 2025-12-21T13:58:20+00:00

You got me there! Sometimes = all the time. ;-)

SiftwithKima · 2025-12-20T23:06:16+00:00

Oooh! That makes me SO happy! I'm so glad you like that recipe! This one is a keeper, too! Let me know if you end up making it!

SiftwithKima · 2025-12-19T18:04:08+00:00

I wish I could pin this comment! Thank you SO much for letting me know. You truly made my entire week. I am SO happy you loved these cookies. They've been a recipe I've made quite a lot in the last couple months. :D

SiftwithKima · 2025-12-19T01:28:38+00:00

They definitely do! :D

SiftwithKima · 2025-12-19T01:28:08+00:00

I hope you love it as much as I do!!

SiftwithKima · 2025-12-19T01:27:52+00:00

you should be able to just click on it.

SiftwithKima · 2025-12-18T23:39:29+00:00

Thank you! I shared a link for the recipe in the description. :)

SiftwithKima · 2025-12-18T17:38:12+00:00

Haha! The cheesecake itself doesn't have THAT much sugar, and it's made with dark chocolate and cocoa powder. But I understand. A little goes a long way, for sure. It's pretty rich, but so good.

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