things are nuts over here so i'm going to keep it short and sweet. sweet being the operative word.

my life lately has been all cake. while i never set out to be a baker, my cake orders have rapidly picked up. i am so grateful and excited that they are so well received, but i'm having trouble readjusting to the increase in demand. basically, i'm all cake and no play.

but i wanted to take a moment to share one of the tastier things i've been whipping up lately. there is something so decadent about a chocolate cake with chocolate frosting. or just a big fat spoonful of chocolate frosting. whatever floats your boat.

personally, i am not a fan of classic butter cream. too sweet for this blood. so you will find that all of my frosting recipes have a cream cheese frosting.

chocolate cream cheese frosting

serves: 6lbs frosting

prep time: 10 minutes

active time: 5 minutes

total time: 15 minutes

ingredients: 2 lbs room temperature butter. 2 lbs room temperature cream cheese. 1 tbs vanilla extract. 4 cups powdered sugar, sifted. 1 lb dark chocolate, melted and cooled. stand mixer fitted with a paddle attachment.

start by combining the butter and cream cheese in the bowl of your stand mixer.

mix on a medium speed until everything is well combined. as the butter and cream cheese are mixing, pour in the vanilla extract. it should take 2-3 minutes to be completely combined and smooth.

one third at a time, add in the powdered sugar. scrape down the sides of the bowl in between.

once all the powdered sugar is added and well combined, slowly start to add in your chocolate.

make sure that your chocolate has cooled significantly so nothing gets melty.

once your chocolate is just combined, turn off your mixer. do not over whip.

us immediately ore store in the fridge for up to two weeks.

xo, a

chocolate cream cheese frosting

serves: 6lbs frosting

prep time: 10 minutes

active time: 5 minutes

total time: 15 minutes

ingredients: 2 lbs room temperature butter. 2 lbs room temperature cream cheese. 1 tbs vanilla extract. 4 cups powdered sugar, sifted. 1 lb dark chocolate, melted and cooled. stand mixer fitted with a paddle attachment.

start by combining the butter and cream cheese in the bowl of your stand mixer. mix on a medium speed until everything is well combined. as the butter and cream cheese are mixing, pour in the vanilla extract. it should take 2-3 minutes to be completely combined and smooth. one third at a time, add in the powdered sugar. scrape down the sides of the bowl in between. once all the powdered sugar is added and well combined, slowly start to add in your chocolate. make sure that your chocolate has cooled significantly so nothing gets melty. once your chocolate is just combined, turn off your mixer. do not over whip. us immediately ore store in the fridge for up to two weeks.