Gingersnap Cookies

Gingersnap Cookies

Gingersnap oh gingersnap…How do I love gingersnaps?

Well let’s just say 40 cookies came out of the oven 10 minutes ago and there are only 35 left, and I’m the only one home right now.

Wait! They are small!

What!? it’s like equal to 1 cookie really!

Don’t judge me until you try for yourself! Then let’s see who can only eat one!

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Aquafaba Swiss Buttercream Recipe

Below is my original post from 2 years ago when I first showed you how to make Vegan Aquafaba Swiss Buttercream and now I have updated the video with another more in depth tutorial which is (in my opinion better) but it may be helpful to watch both versions.

The first video here includes a bonus tip on what to do when your buttercream “breaks” or curdles into that horrific mess and most people throw it out in disgust at that point, but wait!
I show you how to come back from that with tips on how to avoid it altogether so be sure to check it out!

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Marshmallow Nail Polish Cupcake Toppers

Nail Polish Cupcakes Toppers

How fun are marshmallow nail polish cupcake toppers!?

I mean, you don’t even really need a reason to make these adorable little things, but how much more perfect is it to present to your most glamorous friends!

We all know how much little girls want to glam up as well, so the next teen sleepover can be complete with these awesome cupcakes!

I am not sure who to credit for this brilliant idea since the internet is swirling with literally hundreds of these images!

But a great big thank you to the originator of the marshmallow nail polish idea! Pure Genius!

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Tiramisu Recipe ~ two ways


Tiramisu~ the ultimate “pick me up”!

And ~pick you up~ it will!

Once you taste this delicate mousse cake made from Italian soft mascarpone cheese, laced with Kahlua and Coffee dipped lady fingers and a hint of rum, this dessert is the ultimate classic of classics.

The Tiramisu Recipe has been prepared so many different ways by so many different chefs over so many years, with interchanges of the types of liquor or cake being used.

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White Chocolate Raspberry Mousse Cake

White Chocolate Raspberry Mousse cake is yet another perfect combination of flavors coming at ya!

The highly regarded White Chocolate Cake from my past life has finally made its reappearance here at Gretchen’s Bakery but as always; this time around I do it just a little bit better than before!

Raspberry Mousse filling is hitting the scene for the first time and you are going to just FLIP when you try this cake!

Now as with any building on recipes project, it is just that~ A PROJECT!

But all great things take some time don’t they?

However I always try to show you the best most efficient ways to get to the end and I will do that again here.



You can prepare this White Chocolate Cake recipe in advance since I always freeze my cake layers before assembling anyway.

The raspberry mousse should only be done at the point of assembly since you will see I am doing this as a molded cake (meaning I am building it inside of a ring mold rather than traditional filled layer cake style) Because this type of mousse filling is a Paté Bombe style preparation it is meant for molding; this way it keeps it luxurious texture.

I went for my Buttercream Recipe to ice this cake and made it fabulously White Chocolate Buttercream simply by adding melted white chocolate to it!

You can of course use any recipe you prefer and whipped cream would also be great here!

I wanted to bust out my Russian Piping Tips again and thought what better cake than the White Chocolate Raspberry Mousse cake to do so!?


4.5 from 4 reviews
White Chocolate Cake
Prep time
Cook time
Total time
This recipe made 3 thicker 7" Layers which I then torted into 6 thinner layers.
You can bake the batter divided evenly between 2-8" pans if you do not have the 7" pans
Serves: 3- 7" layersor 2- 8" Layers
  • Egg Whites 3 large (120g)
  • Whole Milk ¾ cup (180ml)
  • Vanilla Extract 2 teaspoons
  • Cake Flour 3 cups (360g)
  • Baking Powder 4 teaspoons (20g)
  • Granulated Sugar 1½ cup (300g)
  • Salt ¼ teaspoon
  • Unsalted Butter 9 Tablespoons (126g)
  • Whole Milk ¼ cup (60ml)
  • White Chocolate Couverture 6 ounces (approx 1 cup) (168g)
  1. Combine the cake flour, granulated sugar, baking powder and salt in a large mixer and blend on low speed to combine well.
  2. Add the softened butter and the first measure of milk ¾ cup and mix on low- medium speed.
  3. Once incorporated mix on medium to high speed for 1½ minutes to develop the batter.
  4. Whisk together the eggs, vanilla and first portion of milk (¼cup) add it in 3 additions to the batter while mixing on low-medium speed.
  5. Be sure to scrape the bottom and sides of the bowl to avoid lumps.
  6. Mix just until smooth batter is achieved.
  7. Add the melted white chocolate all at once and mix smooth.
  8. Pour into prepared pans and bake in a preheated 350° F oven Until Its Done
  9. Approximately 25-30 minutes for cake rounds & 18-22 minutes for cupcakes
Raspberry Mousse Recipe
4.5 from 4 reviews
Raspberry Mousse
Prep time
Total time
Serves: 4 cups
  • Heavy Cream 1½ cup (360ml)
  • Gelatin Sheets 4
  • Egg Yolks 3 (54g)
  • Whole Egg 1 (50g)
  • Granulated Sugar 3 Tablespoons (42g)
  • Raspberry Puree 1 cup (240ml)
  1. Bloom the gelatin sheets in cold water
  2. Whip the heavy cream to medium-soft peaks- reserve in the refrigerator until needed
  3. Combine the whole egg, egg yolks & sugar over a double boiler and whip constantly until you reach 180°F
  4. Squeeze the excess water out of the gelatin sheet then add to the hot egg yolks, whip smooth to dissolve the gelatin
  5. Add the warm (approximately 70°F) puree to the egg yolk mixture and whip smooth
  6. You can adjust the color with a touch of red food color if desired
  7. Once the raspberry mixture has cooled to approximately 70°F fold in the whipped cream
  8. Assemble cake immediately as shown in the video
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How to Make a Birthday Cake

There really are no “rules” on How to Make a Birthday Cake, since the birthday boy/or girl can pretty much have whatever they want!

this tutorial is geared more towards pointing out some of the tricks to getting a perfectly torted, perfectly filled, perfectly crumb iced, perfectly smooth sided and perfectly decorated cake in no time with some easy simple tips!

Of course you can use any recipe you like for the cake and the filling and the icing too!

No matter what you choose, the techniques for filling and icing your cake will always be the same!

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