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baked goods, My Recipes, RECIPES

Chocolate cake with salted caramel icing

August 20, 2012


The other day I bought this beautiful pale straight-out-the-70’s-green cake stand. It was quite pricey but I thought stuff it, if I was a cake I would want to live my short life on this piece of amazing.

I knew the first cake I was going to parade on it was a chocolate cake with salted caramel icing that I saw on this blog a while back and have been meaning to try out for ages. You see I’m in charge of making my friends Leigh and Brad’s wedding cakes for their shindig in September and this is one of the cakes I wanted to make. So I did and Leigh and Nick, who was Leigh’s stand-in-husband-to-be tried it out.

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Never eat a book by it’s cover, unless it’s this book.

June 13, 2012


Ok, this is damn cool. Damn you clever people of the world who think of clever things like this that make me want to cry jealous tears.

– The first and only Cookbook you can actually read, cook and eat. Made out of 100% fresh pasta it can be opened, filled with ingredients and finally be cooked. Packaged as classic lasagna. The Cookbook was designed by German design agency Korefe as a special project for a large publishing house.

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baked goods, other cool bloggers, recipes, RECIPES

Peanut Butter Banana Bread

May 11, 2012

Ok so I have to confess I have never managed to bake a banana bread properly. I have tried on numerous occasions, but they always come out a bit too pale to be called a banana bread or a bit dry and crumbly to called a ‘real’ cake. So today i’m trying again. I know it sounds like a simple thing to get right, but I just haven’t managed to yet. Do any of you have a recipe that you would care to share? I and especially Shane (in-house taste tester) would really appreciate it.

So seeing as I have the afternoon off,  I’m going to try out my one of my most favourite cooking bloggers (Joy the baker) recipe for a Peanut Butter Banana Bread. Her pictures look delicious and I love peanut butter like I love small defenseless animals, so I’m going to try replicate this loaf of awesome and stuff myself with some banana loveliness. I’ll let you know how it works out.

baked goods, My Recipes, RECIPES

Coconut Layer Cake

April 30, 2012

This weekend I pulled out Cake Days and flipped through till I found something I wanted to bake. Lately I feel like I haven’t had much time to bake anything, so on Friday I decided to change that. I’m hoping that next week I will be able to bake something new every day, set myself a bit of a baking challenge. It should be fun, I better make sure my stretchy pants are washed and ready.

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My Recipes, RECIPES

Toblerone mousse recipe

April 18, 2012

We were going to a friend’s house for supper and I was in charge of dessert. I was trying to think of something easy and delicious to make and then Shane suggested Toblerone Mousse. That sounded like something I would get up in the middle of the night for, so I yougoogalized a recipe and off I went.

Everyone seemed to really like it and it was a nice easy recipe to tackle. The mixture was light and airy, the only thing I would do differently next time around is melt a bit more Tobelrone into it.

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baked goods, other cool bloggers, recipes, RECIPES

Pretty in shades of pink.

April 15, 2012




Came across this icing technique last night, I have never seen a cake iced like this before. Isn’t it just too pretty? I got the recipe, photos and instructions from APT 2B baking Co. – click here for the original link. 

Almond Cake

adapted from Martha Stewart

– 1 1/2c, 3 sticks, softened butter
– 9oz almond paste, room temperature
– 1 1/2c sugar
– 6 eggs
– 1/2t vanilla extract
– 1 1/2c cake flour
– 3/4t baking powder
– 1/2t salt

Preheat oven to 350º and butter and flour 2, 8” cake pans (3” tall works best here) If you have shorter pans, I suggest you divide it into 3 pans to prevent overflow.

1. Sift together the cake flour, baking powder and salt.
2. In the bowl of a stand mixer or with a hand mixer, mix the almond paste and sugar until the almond paste is broken up into very small pieces. Add in the butter and beat until light and fluffy, 5min.
3. Add in the eggs one at a time, then add the vanilla. Fold in the dry ingredients.
4. Divide the batter between the two pans, smooth the tops and slide into the oven. Bake until golden brown and a toothpick inserted into the center comes out clean, about 30min. Cool the cakes in the pan for 10min, then carefully invert on a cooling rack and cool completely.
5. Once cool, trim each cake flat on the top, then in half horizontally. You will have 4 layers of cake when you are finished. If you baked the cake in 3 pans, just trim the tops flat.


Simple Vanilla Buttercream

–  1 lb softened butter

– 2 lbs sifted confectioner’s sugar

– 1T vanilla extract

– 1/4-1/2 cup room temp milk

– big pinch salt

In the bowl of a standing mixer or with a hand mixer cream the butter until it is well mixed, about 1 min. Gradually add in the sugar and beat until very light and fluffy, about 5 min. Add the salt and vanilla extract. Slowly stream in the milk until the frosting is soft, smooth and spreadable. If you plan on finishing the cake with an ombre design it is helpful if the frosting is very soft, but not runny at all.

To Assemble the Cake

– Trimmed Cake Layers

– Vanilla Buttercream

– 12oz of cherry jam (raspberry or apricot would be great too)

– Cake Turntable (not necessary, but SO helpful)

1. Anchor the first layer of cake to the turntable with a bit of buttercream. Spread a thin layer (about 1/3c) of buttercream on the cake, taking care to leave the frosting a little thicker on the edges to make a dam to hold the jam. Top the buttercream with a few tablespoons of jam and top with the next cake layer. Repeat until you use all of the cake layers finishing with the flat bottom of the last cake layer facing upward.

2. Crumbcoat the cake with a thin layer of frosting on the top and sides and refrigerate for at least 30min.

3. While the cake is chilling, prepare the colored frosting. Split the remaining frosting into 4 bowls, tint three of the bowls dark, medium, and very light pink using food coloring. I use gel food coloring and use VERY little even for the darkest frosting. Leave one of the bowls white for the top of the cake.

4. Starting at the bottom of the cake with the darkest color, use a small offset spatula to apply frosting to the bottom 3rd of the cake, then follow with the medium color in the center of the cake and the lightest color towards the top. Top the cake with white frosting to finish. Using a tall spatula, smooth the frosting on the sides as much as possible, don’t worry if the colors mix together a little bit, but try not to smoosh them together. Smooth the top.

5. Finish the cake by holding the tip your offset spatula horizontally, pressing gently on the frosting at the bottom of the cake. Smoothly spin the cake turntable while simultaneously dragging the spatula up the side of the cake, stop when you get to the top. Wipe the spatula clean, then gently press the tip of the spatula into the middle of the top of the cake and spin the turntable while simultaneously dragging the spatula towards the outside of the cake.