Pink Grapefruit Cake. A light olive oil cake filled with grapefruit curd and frosted with whipped vanilla buttercream - perfect for spring brunches, showers and birthdays | by Tessa Huff for TheCakeBlog.com

Pink Grapefruit Cake. A light olive oil cake filled with grapefruit curd and frosted with whipped vanilla buttercream - perfect for spring brunches, showers and birthdays | by Tessa Huff for TheCakeBlog.com

Happy 2017 friends! How is everybody doing? I feel like I have been completely MIA lately. You guys keep asking so nicely for recipes and I keep failing to post them. I’m sorry!  I know I’m the worst, but I’m trying to redeem myself here with this one because you guys …this cake. I am …

Happy 2017 friends! How is everybody doing? I feel like I have been completely MIA lately. You guys keep asking so nicely for recipes and I keep failing to post them. I’m sorry! I know I’m the worst, but I’m trying to redeem myself here with this one because you guys …this cake. I am …

A vegan grapefruit cake: A tender, white layer cake flavoured with broiled grapefruit pulp, and finished with buttercream and a fruit caramel sauce.

A vegan grapefruit cake: A tender, white layer cake flavoured with broiled grapefruit pulp, and finished with buttercream and a fruit caramel sauce.

Another grapefruit cake.  Sounds really great for a summer party or something.  Refreshing and different.

Another grapefruit cake. Sounds really great for a summer party or something. Refreshing and different.

Moist layers of citrus olive oil cake stacked high with eggless grapefruit curd. A simple vanilla buttercream creates this dramatic, watercolor finish with the help of some sunset-hued gel food coloring. I always buy grapefruit with lofty intentions of halving them for breakfast with a sprinkle of Sugar in the Raw, a nice cup of coffee (hopefully al fresco on the patio), and being totally satisfied and inspired to start my day. In reality, mornings are much more chaotic than my dream...

Moist layers of citrus olive oil cake stacked high with eggless grapefruit curd. A simple vanilla buttercream creates this dramatic, watercolor finish with the help of some sunset-hued gel food coloring. I always buy grapefruit with lofty intentions of halving them for breakfast with a sprinkle of Sugar in the Raw, a nice cup of coffee (hopefully al fresco on the patio), and being totally satisfied and inspired to start my day. In reality, mornings are much more chaotic than my dream...

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