Spiced Applesauce Cake with Cinnamon Cream Cheese Frosting: 2000s Recipes + Menus. Baklava. My style of baklava is nut-heavy, as you can see. I like it that way, though it does produce a baklava that isn’t easy to eat according to formal Turkish baklava etiquette. If you’re a stickler for formality, cut down the nuts. The result will be pieces of baklava that are easier to spear with a fork and pop into your mouth. Start with the nuts. I use an equal mix of walnuts, almonds, pistachios and pine nuts. Pulse them in your food processor until they’re finely chopped by not ground down to a paste. Add your brown sugar and spices… …and stir. ..and trim them down to size using a ruler. Since filo will get brittle with only a few minutes’ exposure to the air, you’ll want to cover it with a kitchen towel… …spritzed lightly with water.
Now for the fun part. Apply butter to the bottom of your pan. Drop in a filo layer and butter it liberally. Spread on half your nut mixture… …and pat it down gently. Now start layering on more buttered sheets of filo. …then the remaining half of your nuts… Cinnamon Roll Cake. You all know that I love breakfast foods. Maybe it’s because I don’t really cook breakfast that often. My husband sometimes cooks breakfast stuff on the weekends.
We usually just eat cereal in the morning. The other night we had French toast with Portuguese sausage for dinner. Here’s something you could make for breakfast or dessert. Cinnamon roll cake. Super easy. Make some. You’re welcome. Ingredients (recipe from Cookin' Up North) Cake3 cups flour ¼ teaspoon salt 1 cup sugar 4 teaspoons baking powder 1 ½ cups milk 2 eggs 2 teaspoons pure vanilla extract ½ cup (1 stick) butter, melted Topping1 cup (2 sticks) butter, softened 1 cup brown sugar 2 tablespoons flour 1 tablespoon cinnamon Glaze 2 cups powdered sugar 5 tablespoons milk 1 teaspoon pure vanilla extract Instructions Preheat oven to 350 degrees Fahrenheit. German Chocolate Cake: Inside-out. My sister celebrated a birthday recently, and since we both believe that sending a card or present across the country for this event is necessary, I’ve been trying to think of other ways to celebrate.
You know — it’s the thought that counts sort of thing. Two years ago, I posted a tribute to her. Last year, my husband and I held a candle and snapped a photo in mid, “Happy Birthday to You…” and this year? I thought I’d make her a cake. When I first thought of this, I really didn’t think she liked any type of cake, but I asked to make sure. Not only did I get a response from her, I got three: Angel food, German Chocolate, and cheesecake with coffee. Really? Another surprise was finding out there’s nothing actually German about this cake. My search for the perfect recipe sent me to David Lebovitz’ site first, but after a quick scan of the ingredients listed, I realized I didn’t have buttermilk. The problem I had with that recipe was the Dutch-processed cocoa. So guess what? Seriously. My Baker’s Crush: BAKED (and The Whiteout Cake)
Shhh, don’t tell anyone, but I have a huge baker’s crush. Huge. As baking enthusiasts, I imagine many of you already know, love, and adore the popular baking cookbooks by famed BAKED bakery boys, Matt Lewis & Renato Poliafito: Baked: New Frontiers in Baking . I’m a little embarrassed to admit that I am just discovering them now . . . yes, that is unthinkable, considering this little thing I call my addiction to baking and blog! I suppose I should have stepped away from the kitchen for long enough to notice that these guys are rocking the baking world.
If you aren’t familiar with them, I’m excited to introduce you to their awesomeness, and to give you the gist: Matt and Renato left their careers in advertising to open their dream bakery, BAKED, in Brooklyn, NY in 2005. So here’s my first-ever BAKED cake — The Whiteout Cake, from their first book. I was really drawn to The Whiteout Cake because, yes, I adore vanilla, but, the truth is, I have a wee, tiny obsession with the colour white.
Hawaiian Carrot Cake with Coconut Icing. Happy Thursday! I hope you’re having a great week, and for some of you, today is actually Friday, since tomorrow is Good Friday, which likely makes your week even better. It’s definitely a crazy time around our house, with my working feverishly on some wedding projects, Reese’s 4th birthday coming up on Monday, my typical baking adventures, and, well, just life as a mom of 2 small kids leading into a busy family-packed Easter weekend. I’ve been baking like crazy, and was really looking forward to making a really delicious carrot cake for Easter . . . I love carrot cake! I really appreciate a lovely traditional version, but I thought it would be fun to try something a little different.
The cake is a tropical version, including silky coconut cream cheese icing sandwiched between layers of pineapple-infused carrot cake. The yummiest! Hawaiian Carrot Cake with Coconut Icing Super-moist, autumn-spice pineapple-carrot cake filled and frosted with sweet and rich coconut cream cheese icing. Zingy Orange Ginger Carrot Cake with White Chocolate Icing.
Happy Good Friday! Well, it happened. Trust me, I know this is going to sound trite, but this cake is the the most delicious dessert I have ever eaten. Ever. As in not just the best cake, but the best dessert experience (borderline religious) of my entire existence. True, there are a few many desserts that I am very enthusiastic about, and such a bold statement isn’t intended to take any glory away from those fabulous sweets, but this one is it for me. Friends, this Zingy Orange Ginger Carrot Cake with White Chocolate Icing is the most unbelievably moist (literally — you will not believe it) nut-free carrot orange crystallized ginger cake filled with the fluffiest white chocolate butter frosting (no cream cheese, not that cream cheese frosting doesn’t rock)with a hint of almond. If you don’t live in Ontario, the home of the LCBO Food & Drink Magazine, you may want to consider relocating, or well, at least frequenting their website with all of the fabulous recipes archived.
Ingredients. Dark Chocolate Chiffon Cake with Fluffy Rosewater Frosting. There’s something about the word “chiffon” that simply makes me happy. And hungry. Pair it with the word cake, and you know I’m going to be intrigued. I’ve been wanting to share a chiffon cake with you for some time now, but truly, there are so many flavour variations out there that I felt it would be best to wait until I made one that really excited me and that I found unique and nothing short of delightful. What makes a chiffon cake a chiffon cake? Well, it’s a light and springy cake that gets its height from a generous number of egg whites that are beaten separately from the egg yolks into a stiff peak meringue and folded into the blended batter base, which typically includes oil (never butter), flour, baking powder, and sugar. It bakes up lofty and full, and the high oil and egg content yields a really moist cake that seems to stay that way for days. , did instruct greasing and flouring the pan, so I did.
Dark Chocolate Chiffon Cake with Fluffy Rosewater Frosting Ingredients. Strawberry Layer Cake with Whipped Strawberry Frosting. Well, hello there! I’m here, I’m here! Life got a little crazy for the past 2 weeks–cakes and beyond (beyond and beyond), but I’m so glad to be back and focused on my personal mission to never wear a bikini again share all of my favourite cakes and baked goods with you, one by one. Strawberry cake has been on my recent would-love-to-make-again list, because, well, I just love the old-fashioned taste of strawberry cake and strawberry frosting. I did recently (my birthday) make a strawberry Swiss buttercream to top a dark chocolate cake (here), but I was still craving double strawberry cake, and, dare I say, more sugary-but-satiny frosting. Then, it happened: I was officially inspired by a jelly bean. Yep, a tiny, little, harmless jelly bean. See, a few weeks ago, while doing some “candy research” for another project, I found the discovered the yummiest jelly beans ever created, and I’m not even a “jelly bean girl.”
Tips for Cutting the Perfect Layer-Cake Slice: 1. 2. 3. 4. 5. Ingredients. Moist Blueberry Cake with Light Lemon Icing. Red Velvet & Cinnamon Layer Cake {and Red Velvet Link Love!} It’s a Red Velvet Cake craze, my friends! I may be a little late to the Red Velvet party, but I’ve arrived, outfitted in a quintessential vintage red polka dot 50′s dress, of course, and with a cake in tow — a Red Velvet Layer Cake with Whipped Cinnamon filling and Rich & Fluffy Cream Cheese Frosting, no less — just in time for Valentine’s Day. Are you gearing up for the big day? I certainly was, as I had so many fun Valentine’s ideas to share with you, and then, bam!
, earlier this past week I became super ill and was out of commission. I didn’t even see it coming — it was kind of crazy. The good news is that I had just made and began to photograph this cake that day, so at least I can share my red velvet love with you now. As you may likely know, Red Velvet Cake is an old-fashioned, chocolate buttermilk cake, of sorts, that is known for its deep red or red-brown colour, typically achieved by a generous dose of red food colouring, or in many cases, cooked beets, or both.
Ingredients 1. Choco Choco Birthday Cake. Happy Birthday! Who’s birthday is it? I’m not sure, but it’s got to be someone’s birthday and I know they deserve this cake. Besides, any cake designated a birthday cake and adorned with candles just tastes better, in my opinion–especially chocolate cake. Do you ever wake up in the morning and say, “That’s it, I’ve had quite enough chocolate in my lifetime. Please, whatever you do, don’t give me any more chocolate!”? It’s a super-chocolaty layer cake that has both dark chocolate and natural cocoa powder, as well as sour cream, butter, brown sugar and more. So here’s what happened: I came across this recipe for this cake on epicurious one day, and it’s all I could think about for weeks (literally).
Okay, so the cake layers do take quite a bit more time than the beloved one-bowl chocolate cake layers, for certain, but I really loved the taste and texture of this cake. Or just let it all go and get wild. Or both. In other exciting news: Choco Choco Birthday Cake {click to print} Ingredients 1. Autumn Delight Cake. So it turns out this cake has more ingredients than any cake I have ever made!
And when I started to write the cake description in the blog title, I realized that there are 18 words and two ampersands in the name. Yep. Okay, ready? The Autumn Delight cake is a 4-Layer Sweet Potato & Ginger Layer Cake with Toasted Marshmallow Filling, Candied Pecans and Brown Sugar & Cinnamon Buttercream. What I love about this recipe is how moist, creamy, and unexpected some of the elements are.
So think about it this way: Every bite is crunchy, then brown sugar creamy, then dense, moist & spicy, then sweet and crispy, oh, and then crunchy, and then dense, moist & spicy, and then sweet and crispy, and oh, yet again crunchy, then dense, moist & spicy, then, alas, sweet and crispy, and then dense, moist & spicy. If the sweet potato thing is throwing you off your dessert-loving game, well, don’t fear. Ingredients For the Cake Layers: For the Filling: For the Buttercream: For the Candied Pecans: Instructions. Triple-Lemon Blueberry Layer Cake.
Happy Wednesday! I hope you had a wonderful Valentine’s Day with all of your lovies. I woke up yesterday morning, with a sudden and unrelenting need for sunshine–in any form. For what I think was the first time, rather than craving a particular food (or ingredient), I was craving a colour: yellow! I knew I had to make and bake something full of sunshine–absolutely bursting with sunshine, from the inside out: this time it was all about flavour.
Naturally, a lemon confection immediately came to mind, so I figured it was time to bake a Lemon-Blueberry Layer Cake. I love anything lemony, and of course bringing blueberries into the mix makes this recipe even more appealing. So here it is! If you haven’t made lemon curd before, I highly recommend it. While we’re on the topic of sweet sunshine-y goodness, here are my little blueberry bursts playing while the cake layers were baking. We had a great day yesterday, while we baked the cakes. Even if it was just in our hearts (and bellies) . . . Chocolate Birthday Cake {Video Tutorials} Well hi! It’s been a bit since my last post, maybe the longest ever, but you know I’m always nearby and knee-deep in frosting and cake. I had so much fun making my the Pastel Swirl Cake video tutorial that I wanted to make yet another this week.
So it turns out that I’m in a crazy-for-chocolate mood lately, and I made this 3-layer chocolate birthday cake to celebrate (party for 1?). Since the most requested tutorial has been “how to frost a cake,” that’s the theme of the first video in this post. The second video, a part deux of sorts, is where I share how I pipe birthday cake borders and, of course, finish with some sprinkles. You might remember this style of cake decoration from the recent How to Make a (Perfectly Delightful) Vanilla Birthday Cake post, as I used the identical technique and pastry tips for that one (you’ll also notice that it looks a smidge better when the frosting isn’t so light–oops!).
Remember these? Like I said, party for 1 . . . Turntable? Chills. Good luck & enjoy! Lemon-Blueberry Macaron Delight Cake. Where to begin! I have so much to say right now–I really do. So here’s what happened: I’ve recently been crazy for anything with the combination teal/turquoise and yellow, and since I was planning a visit to see my sister-in-law earlier this week, I thought it would be the perfect time to make her some colourful treats, and not just any treat, but something special.
I knew in my heart it was a French macaron kind of week, because they are not only a complete delight to make and share, but I can’t think of a sweet that says colour the way they do. So at first, this post was going to be all about the glory of macarons, sans cake, but then I decided to keep going with the colour and flavour combination, and tie them into a small cake (inside and out). At first glance, aside from the hint of filling peeking through the sides, they may appear sort of dry or innocent, but they literally burst with flavour and melt in your mouth, making them worth every bit of effort.
French Macaron Recipe 1. Cherry-Vanilla Delight Cake. I have very fond memories of cherry chip cake, I really do. (You know, as opposed to all of those very unpleasing memories of other cake varieties.) But it does seem that I hold a special place in my heart for the irresistibly sweet and old-fashioned cherry chip cake. The idea of it triggers not only childhood memories for me, but grown-up memories that make me smile. I remember the very first birthday I celebrated with my husband’s mom and family, I was turning 29.
Grant and I had been together for only 5 months at the time, and we spent my birthday weekend at their cottage in Gananoque. You might remember my reflecting on another cherry chip cake memory, a rather monumental one, from our relationship, here in this post. So if cherry chip cake means so much to me, and us, why have I never made it from scratch before? , I ended up slightly adapting Deborah’s recipe for what is now in my top 3 best-loved cake recipes. Cherry-Vanilla Delight Cake Ingredients For the Cake Layers: Instructions. Six-Layer Dark Chocolate & Strawberry Buttercream Cake. I baked you a Buttermilk Cake. Rum Cake (from scratch!) Beet Chocolate Bundt Cake. Italian Rainbow Cookie Cake. Lemon Poppy Seed Cake Drizzled with Lemon Icing.
Buche de noel. Chocolate Spice Cake Recipe. Lemon Olive Oil Cake. Pull-Apart Cinnamon Sugar Pumpkin Bread. Pear Spice Cake with Walnut Praline Topping. Mocha Hazelnut Marble Cake. Joy the Baker - Strawberry Raspberry Vanilla Quick Jam. Russian Grandmothers’ Apple Pie Cake. Lemon-Drenched Lemon Cake. Spiced Apple Cake. Poppy Seed Cake with Blueberry Glaze. The Making, Baking and Consumption of the Best Chocolate Bundt Cake ever. Honey and Beer Spice Cake. Chocolate Pudding Cake.
Cranberry Oat Spice Cake with Coconut, Chocolate, and Pecans. Pumpkin Spice & White Chocolate Cheesecake + Two Variations. More Chocolate, This Time of the Warm Molten Variety. On Being a Traveler. The Opera Cake Goes Lemon and Lavender. Hazelnuts and Praline, Some of My Favorite Things. {Book Review} Dreaming of the Mediterranean. Strawberry Shortcake Cake. Crêpes Cake with Chocolate Meringue Frosting. Pumpkin chocolate salt caramel cake recipe. Totally Awesome, Fer Sure Dude…. Vermont Spice Cake with Maple Cream Cheese Frosting… Six-Layer Coconut Cake with Mango Filling. Dulce de Leche Cheesecake Squares Recipe at Epicurious.com. Oh So Tasty! Almond-Lemon Tea Cake~كيكة الشاي باللوز والليمون | Yasmine's Kitchen. Harvest Cake with Vanilla&Cream - Roost - Roost: A Simple Life. Praline Upside Down Pumpkin Cake.
Black Magic Cake & The Repressed Pastry Chef. German Chocolate Cake With Coconut-Pecan Cajeta Frosting Recipe : Bobby Flay. Coconut Dusted Carrot Cake. White Chocolate Mud Cake Recipe. Orange-Walnut Cake.