Whisk Kid

Kaitlin the Whisk Kid

I want to introduce you to a Lansing blogger, but this introduction comes with a warning; her blog will make you spend a lot more time in the kitchen and even more time salivating over her blog posts. Meet Kaitlin Flannery, she is a writer, a most amazing baker and a really really good food photographer at Whisk Kid.

She has been blogging since 2009 and has devoted fans following each post. One of her cakes was even picked up by Martha Stewart and she got to cook alongside the craftiest lady in the land. She has joined the ranks of Snoop D O  double G.

I follow a bunch of food blogs but Whisk Kid is unlike any of them. Kaitlin is passionate about what she does and this passion comes through in her writing. Just scroll through her blog and you will find everything from the Lemon Meringue Pie to a rant by Kaitlin that comes with a Funfetti Cake recipe.

Whisk Kid is just as much a food blog as it is Kaitlin’s diary:

“It’s a collection of the thoughts I have while I’m baking, which is what I do to relax, and it’s where I try to find meaning in breakups, reason behind monotony, good in my faults and cracks in my shell. It’s a therapeutic outlet that helps me decompress and figure out what’s really going on and where I stand in this world.”

She is constantly looking for the underlying emotions and connections in all aspects of her life and her blog brings all these ideas together: “I have no idea what’s coming next, but the blog has helped me really realize that we’re all kinda lost – and it’s totally ok. Sharing my experiences and being shared with in return has been more rewarding than I ever imagined it would be.” The scientist in me wants to do an analysis of the kind of cake/pastry/cookie Kaitlin makes and other life events. Kaitlin’s readers have sent her emails that have brought her to tears and they are proof that she has this bond with her readers. Whisk Kid is more like having a friend who cooks with you, than it is a food blog.

Whisk Kid

“I feel that, even though we don’t know each other, my readers and I have a very supportive relationship”.

Lastly, Kaitlin agreed to give us a Lansing Collective exclusive recipe of the cake she made for our shoot. enjoy!


Cinnamon Sour Cream Chocolate Cake

(adapted from Taste of Home)

  • 1 1/3 c (166 g) flour
  • 3/8 c (33 g) unsweetened cocoa powder
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp instant espresso powder
  • 3/4 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 c (118 g) butter, room temp
  • 1 1/2 c (213 g) brown sugar, lightly packed
  • 2 eggs, room temp
  • 1 tsp vanilla
  • 2/3 c (157 ml) Greek yogurt, room temp
  • 2/3 c (157 ml) hot water
Preheat oven to 350F (175C), oil and line either two 6-inch pans. Set aside. Sift together the flour, cocoa, soda, instant espresso powder, cinnamon and salt in a large bowl and set aside. Cream the butter and sugar, until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating until very well incorporated. Add the vanilla. Being sure to scrape the bowl often, pour in a third of the dry ingredients, mix until just combined, then add half of the Greek yogurt and mix until just combined. Repeat, then add the remaining dry ingredients. Gently stir in the hot water in increments, then pour into prepared pans. Bake 35 to 40 minutes. Place baked cakes in pans on a cooling rack for ten minutes, then remove the cakes from the pans and wrap in plastic wrap immediately. Place in refrigerator to cool completely.

Vanilla Swiss Meringue Buttercream

To frost:
  • 5 egg whites
  • 1 c (200 g) sugar
  • 2 sticks (226 g) butter, room temp and cubed
  • 1 tsp vanilla extract in a double boiler

Cook the egg whites and sugar over simmering water, whisking constantly, until the sugar is completely dissolved (test by rubbing some between your fingers) and the mixture is hot. Pour into another bowl (a stand mixer is preferable) and whip on high speed until the outside of the bowl is room temp, 15-20 minutes. On a medium-low speed, add the butter. Wait until each piece is completely incorporated before adding the next, and scrape the bowl from time to time. After all the butter has been added, turn the mixer back to high speed and whip until it comes together, about five minutes. Add the extract, beat to incorporate.

Cappuccino Cream Cheese Frosting

  • 1/2 c (118 g) unsalted butter, softened
  • 1 c (156 g) powdered sugar
  • 1 tsp vanilla
  • 3/4 tsp cinnamon
  • Pinch freshly ground nutmeg
  • 1 pkg (8 oz or 227 g) cream cheese, softened
Cream together the butter, sugar, vanilla and spices until lightened, about ten minutes, scraping the bowl occasionally. Add the cream cheese and beat to combine. Scrape down the bowl and beat 1-2 minutes more to lighten.
Assembly guides here: How to Assemble a Layer Cake &   How to Frost a Cake. Cut each layer of cake in half horizontally. Fill the cake with the cream cheese frosting and crumb coat/frost with the Swiss meringue. Chill the cake for 1-2 hours, until the frosting is firm, then prepare the chocolate glaze as follows:

Chocolate Glaze

  • ~ 2 oz (56 g) chocolate (I used BAKER’s German chocolate because it was what was in the pantry. Use whatever you like)
  • ~ 1 tsp shortening

Place the ingredients in a bowl and microwave for 15 seconds. Stir. Repeat the process until the chocolate is completely smooth, then pour over the chilled cake.

Serve cake at room temperature to hungry friends.