Hi, I’m Jamie

A vintage loving maker with a total sweet tooth. I wear lipstick, patterns, costumes and a whole lotta hats. I like to do one too many things at all times, and share the results right here. Stay, and you’ll see recipes, personal style, DIYs, and more. Sound good? Hooray! I’m so happy you’re here!

About Me

Flourless Chocolate Cappuccino Roll Cake

Flourless Chocolate Cappuccino Roll Cake - Paint the Gown Red

Over the weekend we celebrated my moms birthday. I’m the official cake maker in the family. Whenever there’s a birthday, we have a family dinner and I bake something. I try to tailor each cake to the person either with ingredients or decorations. This challenges me to be more creative and try things I might never have otherwise. Oftentimes birthdays and holidays overlap in this weirdly perfect way. Remember when Nick wanted red velvet cake over Valentine’s Day? Well my mom is gluten intolerant and requested a gluten-free cake, and it’s Passover! The only downside to shooting family birthday cakes for the blog is that I don’t cut into them. I mean, I have before. But I always feel weird showing up with a cake with a huge slice missing. Of course, this was the most beautiful roll cake I’ve ever sliced. But you’ll just have to use your imagination... or make one yourself!

Flourless Chocolate Cappuccino Roll Cake - Paint the Gown Red

Ingredients

  • 1/4 cup plus 2 tablespoons granulated white sugar
  • 6 large eggs, separated
  • 1/2 teaspoon pure vanilla extract
  • 4 ounces bittersweet or semisweet chocolate, chopped in small pieces
  • 3/4 teaspoon cream of tartar

For the Cappuccino Whipped Cream

  • 3 Cups whipping cream
  • 6 tablespoons sugar
  • 2 tsp vanilla
  • 1 tablespoon instant espresso

Directions

Preheat oven to 350 degrees F. Butter a non stick 17 x 12 inch baking pan. Line the pan with parchment paper and then butter the parchment paper. While the eggs are still cold, separate the eggs, placing the whites in one bowl and the yolks in another. Cover and bring to room temperature. Meanwhile melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and cool. In a large bowl beat the egg yolks and 1/4 cup of sugar until light and fluffy. (5 min) Beat in the vanilla extract. Scrape down sides of bowl. Add the melted chocolate and beat just to combine. In a clean mixing bowl beat the egg whites until foamy. Add the cream of tartar and beat at medium-high speed until soft peaks form. Gradually beat in the remaining 2 tablespoons sugar until stiff peaks form. Gently fold a small amount of the egg whites into the egg yolk mixture using a rubber spatula or whisk. Fold in the remaining whites just until incorporated. Don't over mix! Spread the batter evenly into the prepared pan. Bake until the cake is puffed, has lost its shine, and springs back when gently pressed, about 15 -17 minutes. Remove from oven and place on wire rack to cool. Cover the cake with a clean, slightly damp towel. (original)

For the whipped cream: In a large mixing bowl place the whipping cream, vanilla extract, sugar, and instant espresso and stir to combine. Beat the mixture until stiff peaks form. Chill whipped cream. Once the cake has cooled, spread with the cappuccino whipped cream, and then gently roll the cake, peeling off the parchment paper as you roll. Place the cake, seam side down, on your serving platter. Cover the cake in reserved whipped cream. Decorate with chocolate chips. Serve and enjoy!

PB&J Cupcakes

PB&J Cupcakes- Paint the Gown Red

Brace yourself. I did something a little bit crazy. I turned everyone’s favorite childhood sandwich into a cupcake! Say hello to peanut butter and jelly cupcakes- vanilla cake stuffed with strawberry goodness and covered in peanut butter frosting. This might be my favorite creation to date. The idea came to me a few weeks ago. I’d heard of people making peanut butter and jelly desserts before so I knew I wasn’t completely insane. But I also had no clue what I was doing. Recipe for a total disaster? Maybe. Thankfully these turned out better than I could have ever hoped. They’re a sweeter but also lighter version of the beloved sammie. A dangerous treat to have around at lunch time as you might mistake them for actual sustenance and end up eating the whole batch... like I almost did. Get ready to shake your belly like a bowl full of peanut butter and jelly! Let’s bake!

PB&J Cupcakes- Paint the Gown Red

Ingredients

  • 1 and 2/3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 2 egg whites
  • 1/4 cup yogurt
  • 3/4 cup milk
  • 2 teaspoons vanilla extract

For the Filling:

  • 2 cups diced strawberries
  • 1/2 cup granulated sugar
  • 2 Tablespoons cornstarch

For the Frosting:

  • 6 Tbs Butter
  • 3/4 cup peanut butter
  • 3 cups powdered sugar
  • 1 tsp vanilla
  • 6 tablespoons milk

Directions

Preheat oven to 350F degrees. Line muffin pan with 12 cupcake liners. Set aside. In a medium bowl, mix together flour, baking powder, baking soda, and salt. In a large microwave-safe bowl, melt butter. Stir in sugar - mixture will be gritty. Stir in egg whites, yogurt, milk, and vanilla extract until combined. Slowly mix dry ingredients into the wet ingredients until no lumps remain. Batter will be thick. Divide batter among 12 cupcake liners and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before filling and frosting. (original)

For the strawberry filling: Place the strawberries in a small saucepan over medium heat. Stir constantly for about 4 full minutes until the strawberry juices have been released. Add the sugar and cornstarch and continue to stir for another 2 minutes. Remove from heat and allow to cool completely before filling cupcakes. To fill, use a sharp knife to cut a circle/hole into the center of the cupcake and create a little pocket about 1/2 inch deep. Place strawberry filling inside pocket and Repeat with all 12 cupcakes. It’s ok if the filling overflows onto the top a little. Cover with peanut butter frosting.

For the frosting: Cream butter. Add powdered sugar, peanut butter, vanilla and milk. Add more milk if needed until you reach desired consistency. Frost cupcakes. Serve and enjoy! (original)

Naked Red Velvet Cake

Yesterday was Nick’s birthday. Red velvet cake has become somewhat of a birthday tradition. Two years ago I baked my first ever red velvet cake and last year I surprised him with this crazy rainbow one. This year I kept the tradition going with a naked cake. Three years makes something a tradition, right? Though I intend to keep the flavor forever red velvet, I want to try and do something different each year. A little challenge with myself. The best kind. So this was my first time making a naked cake- a very trendy cake where you essentially don’t frost the outside. I’ve been fascinated with this cake and thought the deep red layers of red velvet cake would look beautiful bare. This is also the first two-tiered cake I’ve ever made. And it’s one layer higher than last year’s cake. Take that former self!

It’s quite handy that Nick’s favorite cake happens to be red velvet and his birthday happens to be days before Valentine’s Day. Making my life easy. So for those of you thinking about what to bake for the romantic holiday, this is it. There. Now I’m making your life easy.

Ingredients

  • 1 cup shortening
  • 3 cups white sugar
  • 4 eggs
  • 4 tablespoons cocoa
  • 8 tablespoons red food coloring
  • 2 teaspoon salt
  • 2 teaspoon vanilla extract
  • 2 cup buttermilk
  • 5 cups sifted all-purpose flour
  • 2 1/2 teaspoons baking soda
  • 2 tablespoon distilled white vinegar

For Cream Cheese Frosting:

  • 2 pound cream cheese, softened
  • 4 sticks butter, softened
  • 2 teaspoon vanilla extract
  • 8 cups sifted confectioners' sugar

Directions

Cut out parchment paper for the bottom of 3 9-inch and 2 6-inch round pans. Grease and flour the sides. Preheat oven to 350 degrees. Cream shortening and sugar. Add eggs and beat well. Mix salt, vanilla and buttermilk together. Add alternately the flour with the milk mixture to the creamed mixture. In a small bowl, make a paste of cocoa and red dye. Add paste to creamed mixture and stir to combine. In another small bowl mix baking soda with vinegar. Fold mixture into cake batter. Don’t beat or stir any more. Bake for 30-35 minutes. Let cool completely. Frost. Serve and enjoy!

For Cream Cheese Frosting: In a large bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Chocolate Strawberry Roll Cake

Chocolate Strawberry Roll Cake- Paint the Gown Red

Holy Toledo. Anyone else feel like the weekend was non-stop?! There was so much going on I barely had time to think. Saturday we celebrated Nick’s birthday, shopping for presents during the day and dining at Lawry's Prime Rib in the evening. The meal was incredible, as it always is. If you’re in the LA area you have to try out Lawry’s. It’s old school classy with high ceilings, leather booths, and the most amazing prime rib in town. And if you don’t go for the food, go for the outfits. The waitresses wear these fabulous retro collared dresses and bonnets. It’s awesome. Sunday I had a Galentine’s Day brunch with my favorite ladies. The moment I got home from that, I started preparing for a dinner we hosted for Nick and my parents. This beautiful cake was the dessert at that dinner. I’m a little shocked I had a moment to snap a few photos of it. I tried to squeeze in a style shoot but there was no time. So many activities! Now don’t get me wrong, it was a lot of fun. But I’m looking forward to an open schedule next weekend. With more cake, maybe.

Chocolate Strawberry Roll Cake- Paint the Gown Red

Ingredients

  • 1/4 cup plus 2 tablespoons granulated white sugar
  • 6 large eggs, separated
  • 1/2 teaspoon pure vanilla extract
  • 4 ounces bittersweet or semisweet chocolate, chopped in small pieces
  • 3/4 teaspoon cream of tartar

for the Chocolate Whipped Cream

  • 2 cup heavy whipping cream
  • 1 teaspoon pure vanilla extract
  • 6 tablespoon granulated white sugar
  • 4 tablespoons unsweetened cocoa powder
  • 1 cup chopped strawberries

Directions

Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a 17 x 12 inch baking pan. Line the pan with parchment paper and then butter and flour the parchment paper. While the eggs are still cold, separate the eggs, placing the whites in one bowl and the yolks in another. Cover and bring to room temperature. Meanwhile melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and cool. In a large bowl beat the egg yolks and 1/4 cup of sugar until light and fluffy. (5 min) Beat in the vanilla extract. Scrape down sides of bowl. Add the melted chocolate and beat just to combine. In a clean mixing bowl beat the egg whites until foamy. Add the cream of tartar and beat at medium-high speed until soft peaks form. Gradually beat in the remaining 2 tablespoons sugar until stiff peaks form. Gently fold a small amount of the egg whites into the egg yolk mixture using a rubber spatula or whisk. Fold in the remaining whites just until incorporated. Don't over mix! Spread the batter evenly into the prepared pan. Bake until the cake is puffed, has lost its shine, and springs back when gently pressed, about 15 -17 minutes. Remove from oven and place on wire rack to cool. Cover the cake with a clean, slightly damp towel.

For the Chocolate Whipped Cream: In a large mixing bowl place the whipping cream, vanilla extract, sugar, and cocoa powder and stir to combine. Beat the mixture until stiff peaks form. Chill whipped cream. Divide whipped cream into two bowls. Add chopped strawberries into one bowl. Once the cake has cooled, spread with the strawberry whipped cream, and then gently roll the cake, peeling off the parchment paper as you roll. Place the cake, seam side down, on your serving platter. Cover the cake in reserved whipped cream and give it texture using a fork. Decorate with strawberries. Serve and enjoy! (Original)

Hot Chocolate Cupcakes for Lovely Indeed

Good morning! We had a super cold and rainy weekend, and I hear it hasn’t been much warmer anywhere else. So to help you stay cozy this chilly winter, I’ve cooked up a batch of tasty hot chocolate cupcakes and am sharing the recipe over on Lovely Indeed. If you haven’t met Chelsea and experienced her truly lovely blog, nows your chance. She’s pretty great... as are these cocoa cupcakes. Coincidence? Definitely not.