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mybatterfingers, Seattle, WA (2026)

09/21/2020

I have to be honest with you all. I do not like carrot cake!!! Traditional carrot cake with raisins and nuts and enough carrots to turn me into a rabbit just doesn't do it for me.

So when a friend asked me to make a carrot cake for his wife's birthday I knew I needed to come up with a recipe that would satisfy carrot cake lovers but wouldn't hurt my soul to share. I'm happy to announce that this beauty IS IT and she's LIT.

Spiced cake layers come together with chunks of crystallizes ginger and just enough carrot to bring that moist, lightly sweet flavor that is reminiscent of carrots into the cake. She's nut-less and raisin-less but I really don't think you'll miss those elements once you try her.

This beauty is filled with a cream cheese filling, wrapped in vanilla swiss meringue buttercream, and topped with big chunks of crystallizes ginger and a smattering of salted caramel crispearls.

Color is a blend of rosewood and orange master elites.
🥕

09/01/2020

Don't mind me, just drooling over this Thai Tea Cake still over here. Can we pause and talk about those layers for a second?

The fork in this photo is inspired by some of beautiful cake slice pictures.

08/28/2020

Let's talk cookies. Drop sugar cookies? I love them. Cut out sugar cookies? They might be the bane of my existence. I'm always so happy when they're done and I get them right but I find myself holding my breath until I go to sleep at 3am, aching back and neck from leaning over the counter decorating for 8 hours.

HOWEVER, I continue my obsession with cute cookie cutters and am determined to get better at them! This set is no exception. I got the super cute cutter set by from and it's meant to be decorated with American buttercream! It came with tips, piping bags, the cutters, and a little guide on how to decorate the cookies. It made things much easier. I also got the sprinkle sets and giant eyeballs (because that cute little crab needed them!!). This set still took me a lot of trial and error but it's so worth it because I love how it came out. Buttercream cookies forever. Swipe to see them all!

Let's talk recipe. This sugar cookie recipe is the perfect blend of buttery sweetness that doesn't spread in the oven. They get slightly fluffy to give that yummy texture we all love in sugar cookies. I can't wait to share it with you!
@ Seattle, Washington

08/19/2020

Cake guts anyone?

This sweet slice shot is from my golden milk cake. The cake layers need a little bit of work still but the flavors are there and I'm so excited to keep working on the texture inside.
💛

08/16/2020

This cake is another one of those flavor ideas that I haven't seen many places but I just couldn't get out of my head. It's inspired by one of my absolute favorite beverages, Thai Iced Tea.

This colorful cake is made up of fluffy Thai Tea infused cake layers sandwiched with Thai Tea ganache, and covered in vanilla swiss meringue buttercream. For the orange buttercream I mixed some of the Thai Tea ganache into the vanilla swiss meringue then amped up the color using master elites in orange and red wood.

I felt like the cake needed some texture on top of the ombre so I threw on (literally) some nonpareils from to complete the cake.

What baking ideas are bouncing around in your head?

08/13/2020

Where are the rest of my fingers you ask? Well, I may or may not have eaten them off trying to devour more of these delicious neopolitan cookies!

I'm working on something exciting and I can't wait to share it with you all when it's up and ready to go. If you haven't already figured it out then I'm sure telling you that you'll be able to get this recipe will ruin the surprise.

These fluffy sugar cookies are the 3 delightful flavors of vanilla, chocolate, and strawberry rolled into one. With their crispy exterior and sweet pillowy insides you'll be craving them all night like I was.

What are your favorite cookies??
🍪

08/11/2020

I know I know I've been MIA. The truth is I'm really having a rough time doing any baking. I've always loved it and still do. But what I'm missing is the part where I get to share my creations with people around me. Normally I get to experiment and play and bring that into my full time job the next day for others to try. And right now, I don't have that opportunity and some of the joy is being sucked out of it.

Many of you live in smaller towns where you know all your neighbors and asking for a cup of sugar or stopping by with cookies would be business as usual. If you've ever lived in a bigger city apartment building you probably know that isn't how things go here. Ive never met (much less even seen) my neighbors and I've lived here for 2 years.

I'm hoping to leap over this mental block soon and find ways to share these goodies with more people so they don't just sit in my apartment and get sad like all uneaten cookies do. Thanks for riding along while I navigate these weird times.

And if you're still here, well here's this really pretty top shot I'm loving from that gluten free cake I made a few weeks ago. And yes, that's chopped dark chocolate from on top. Anyone else drooling with me?

08/04/2020

Another flavor idea that I was finally able to get out of my head. Anyone else here love golden milk?

If you've never had it I highly recommend you either make some or buy some to try it out. Essentially it's a milk of your choice mixed with turmeric and spices (usually ginger, cinnamon, and black pepper) then served warm. I prefer mine with coconut milk and slightly sweetened.

This cake is made of spiced coconut cake layers, filled with cinnamon coconut custard, and wrapped up in a healthy layer of turmeric-vanilla swiss meringue buttercream. I topped it off with toasted unsweetened coconut. It was the perfect balance of earthy, sweet, and spiced.

I used toasted coconut and coconut cream flavors in both the custard and the cake layers for some extra coconut flavor.

I used bronze edible paint for the splatter.

07/23/2020

I am just so in love with this cake. A friend asked me to make a birthday cake for her friend and pretty much have me creative freedom. I love when friends and family order cakes and give me that leeway because I know they truly mean it.

I finally tried out the partial textured style that I've seen so many bakers do. I wouldn't know how to credit for the original idea but I've seen it most recently on .bakes and .baker pages. I have to admit, I was super nervous that it would come out messy or looking unfinished but I think it actually ended up looking elegant and a tiny bit rustic while still being fun (thank you bright colors).

The cake guts are fully gluten free! I used to make my fudgy chocolate cake layers, filled her up with a mixed berry compote (seeds removed), and wrapped her up with double vanilla swiss meringue buttercream. You can't see the top but it's covered in a thick layer of dark chocolate shavings along with the fresh strawberries.
for vanilla extract
for chocolate shavings
master elite colors
scallop comb

07/18/2020

Woohoo! I don't know about you guys but I love the weekend. It's full of relaxation, time for baking, and getting projects knocked out that I don't have time for during the week.

I got to make this sweet birthday cake for a friend and it was so great to get to make something for someone else. My cakes that normally go to work have just been sitting in my apartment while my husband and I try not to eat all of it.

This beauty is 4 layers of cookie dough vanilla cake, sandwiched with cookie dough filling and wrapped up in cookie dough swiss meringue buttercream. PHEW!

In my vanilla cake layers I added cookie dough flavoring and chocolate chips, the filling is edible chocolate chip cookie dough using recipe mixed with buttercream, and the buttercream has more cookie dough flavoring in it to wrap up the outside.

To decorate I used:
mini stripe comb.
sprinkles
master elites
edible cookie dough

07/16/2020

Today is the Ester Cake Comb Collab that .baker and I co-hosted and I'm so excited to see all the fun cakes everyone will be posting. The only stipulation for the collab was that you had to use a comb from to create your cake. Make sure you check out the tag to see all the fun cakes!

For my contribution, I chose the new shark fin comb and I am obsessed with the fun texture it creates. This cake is 4 layers of watermelon cake, filled with a mint-lime curd, and wrapped up in a subtle watermelon buttercream.

I achieved that bright pink using master elites.
The "seeds" are black nonpareils.
Rope border using tip 10.
Backdrops are as always.
Acrylic disc is from in the 8.25 size.

🍉

07/13/2020

Happy Monday! I'm bringing you another virtual bake with mom project. This weekend we made galettes together. We've made so many sweet desserts recently that we wanted to make a savory bake.

This galette is stuffed to the brim with delicious ingredients. Goat cheese, caramelized onions, spinach, roasted red peppers, artichoke hearts, kalamata olives, sun dried tomatoes, pine nuts, and fresh baby heirloom tomatoes. Talk about flavor overload in the best way.

mybatterfingers

09/21/2020

09/01/2020

08/28/2020

08/19/2020

08/16/2020

08/13/2020

08/11/2020

08/04/2020

07/23/2020

07/18/2020

07/16/2020

07/13/2020

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