Party On
CELEBRATION CAKES
THIS CHAPTER CELEBRATES party cakes in all of their shapes, styles and levels of involvement, and devoting a day in part or in full to making a cake for someone you love is a special type of baking day. Choose a simple cake such as the Easy Chocolate Layer Cake (this page), without complicated tools or steps if young children are involved, so you can focus on the fun time spent baking and decorating. Other cakes, like the Lemon Mousse Cake with Mirror Glaze (this page), are more complex in flavour or assembly, if you really want to put some effort into your cake.
With all of the baking and dessert trends that come and go, baking a cake to celebrate a special occasion still remains as popular as ever, and no wonder. I hope you find a favourite cake among these recipes that becomes part of your regular repertoire—and with it comes delicious memories as you build traditions when you celebrate with friends and family together.
Build Your Own Party Cake
THESE MIX-AND-MATCH PARTY CAKES give you the choice of a simple chocolate or golden vanilla cake and one of four frosting options. Won’t the person being celebrated be thrilled when they get exactly the cake they wished for, before they even blow out the candles?
With so many frostings to choose from, how do you decide? Taste, time and style. The Whipped Cream and Cream Cheese Frostings can be prepared in a snap and are perfect for creating a simple swirling décor. The Chocolate Fudge Frosting needs to chill before being used, and the Swiss Buttercream is ideal for piping elaborate details onto your cakes. Prioritizing taste, time and style will guide you to the best frosting for your special cake.
I have provided options for both 8-inch (20 cm) and 9-inch (23 cm) cakes to accommodate the size of your pans and the style of cake you prefer. Although the cakes take the same time to bake, the 8-inch (20 cm) pans create a tall cake whereas the 9-inch (23 cm) pans create a cake with more surface area on top for decorating and writing “Happy Birthday.”
Also, instead of round cakes, you have the option to bake square layers instead. Bake them for about 5 minutes less than round ones. Why? A 9-inch (23 cm) square has an area of 81 square inches, and a 9-inch (23 cm) round pan has an area of 63.6 square inches. Spreading the same volume of cake batter over a larger surface area means it takes less time to bake.
Easy Chocolate Layer Cake
SIMPLE
This moist, rich chocolate cake has a deeply dark chocolate colour but just the right chocolate flavour so that both kids and adults will enjoy it. And it requires no fancy tools, mixers or ingredients—just two or three cake pans, a bowl, a whisk and a spatula (and even a wooden spoon will do just fine)—so younger family members can help make this cake for a brother or sister, mom or dad. Pair it with a frosting of your choice (this page to this page) to make the special occasion memorable; I chose Whipped Cream Frosting (this page) here.
GF option • Serves 12 to 16 (Makes one 3-layer, 8-inch/20 cm round cake or one 2-layer, 9-inch/ 23 cm round cake) • Prep Time: 5 minutes, plus cooling • Cook Time: 30 to 35 minutes
| 2 cups (400 g) | granulated sugar |
| 1¾ cups (260 g) | all-purpose flour (see note) |
| ¾ cup (90 g) | cocoa powder (Dutch process is ideal) |
| 2 tsp | baking soda |
| 1 tsp | baking powder (gluten-free, if needed) |
| ½ tsp | fine salt |
| 1 cup (250 mL) | buttermilk |
| 1 cup (250 mL) | hot brewed coffee (see note) |
| ½ cup (125 mL) | vegetable oil |
| 2 | large eggs |
| 1 tsp | vanilla extract |
| 1 recipe | Whipped Cream or your chosen frosting (this page to this page) |
| 2 cups (250 g) | mixed fresh berries |
1. Preheat the oven to 350°F (180°C). Grease three 8-inch (20 cm) or two 9-inch (23 cm) round cake pans. Line the bottom of the pans with parchment paper and dust the sides of the pans with flour, knocking out any excess.
2. Sift the sugar, flour, cocoa powder, baking soda, baking powder and salt into a large bowl. Add the buttermilk, coffee, oil, eggs and vanilla to the bowl and whisk vigorously by hand for about a minute, until smooth. Pour the batter into the pans and bake for 30 to 35 minutes, until a tester inserted into the centre of the cake comes out clean.
3. Cool the cakes in their pans on a cooling rack for 30 minutes before turning out to cool completely before frosting. The cake layers can be made a day ahead, wrapped individually and left on the counter before assembling, or they can be frozen for up to 3 months before thawing on the counter.
4. To assemble the cake as pictured, dollop and spread whipped cream frosting between each of the cake layers as you stack them, but leaves the sides of the cake unfrosted. Dollop and spread the frosting on top of the cake and arrange the fresh berries on top. Turn to this page for more cake decorating tips. Chill uncovered until you are ready to serve.
notes
• For a gluten-free option, replace the 1¾ cups (260 g) all-purpose flour with ⅔ + ½ cup (155 g) brown rice flour mixed with ⅓ cup + ¼ cup (70 g) tapioca starch and ¾ tsp xanthan gum for a tasty, moist result.
• Coffee is a common ingredient in chocolate cake because it heightens the flavour. If you prefer not to use coffee, use hot black tea or plain hot water instead.
Golden Vanilla Cake
SIMPLE
There’s vanilla cake and then there’s golden vanilla cake. A buttery yellow colour hints at the moist, rich vanilla cake that isn’t at all crumbly and pairs well with just about any frosting (this page to this page); I chose Chocolate Fudge Frosting (this page) for the photo.
V option • GF option • Serves 16 to 20 (Makes one 2-layer, 9-inch/23 cm round cake or one 3-layer, 8-inch/20 cm round cake) • Prep Time: 15 minutes, plus cooling • Cook Time: 30 to 35 minutes
| 2½ cups (325 g) | cake and pastry flour (see note) |
| 1¾ cups (350 g) | granulated sugar |
| 1 tsp | baking powder (gluten-free, if needed) |
| ½ tsp | baking soda |
| ¼ tsp | salt |
| ½ cup (115 g) | unsalted butter, room temperature, cut in pieces (see note) |
| 1¼ cups (310 mL) | buttermilk (see note) |
| ¼ cup (60 mL) | vegetable oil |
| 4 | large eggs, room temperature (see note) |
| 1 | large egg yolk (see note) |
| 1 Tbsp (15 mL) | vanilla extract |
| 1 recipe | your chosen frosting (this page to this page) |
1. Preheat the oven to 350°F (180°C). Grease two 9-inch (23 cm) or three 8-inch (20 cm) cake pans. Line the bottom of the pans with parchment paper and dust the sides with flour, tapping out any excess.
2. Sift the flour, sugar, baking powder, baking soda and salt into a large bowl or into the bowl of a stand mixer fitted with the paddle attachment. Add the butter and mix it in at medium-low speed until it is no longer visible, about a minute.
3. Whisk the buttermilk, oil, eggs, egg yolk and vanilla together in a separate bowl and add these wet ingredients all at once to the flour mixture. Start mixing at low speed until roughly combined and then increase the speed to medium, beating the batter until smooth and creamy, 90 seconds. Pour the batter into the pans and give the pans a tap to knock out any air bubbles. Bake the cake for 30 to 35 minutes, until a tester inserted in the centre of the cake comes out clean.
4. Cool the cakes in their pans on a cooling rack for 20 minutes and then tip them out onto the rack to cool completely before frosting. The cake layers can be made a day ahead, wrapped individually and left on the counter before assembling, or they can be frozen for up to 3 months before thawing on the counter.
5. To assemble the cake as pictured, place one cake layer on a cake platter or cake wheel and spread it with a thick layer of fudge frosting in an even layer. Top this with the second cake layer and spread a generous layer of frosting over the top of the cake, coaxing it right over the edges. Spread frosting onto the sides of the cake so that it meets the frosting hanging over the top and smooth it out (this helps create a precise and even edge). Once the frosting is evenly applied, use your palette knife to create swirls and swishes in the frosting for an inviting look. Turn to this page for more cake decorating tips. Chill the cake uncovered until ready to serve.
notes
• For the gluten-free option, replace the 2½ cups (325 g) cake and pastry flour with 1⅔ cups (220 g) brown rice flour mixed with ½ cup + ⅓ cup (100 g) tapioca starch and 1½ tsp xanthan gum. Bake, assemble and eat the cake within a day of baking (or else bake, cool and freeze the layers, thawing on the counter before frosting), as some gluten-free cakes get sticky on the surface after a day.
• For a vegan option, replace the butter with dairy-free margarine, and replace the buttermilk with oat or almond milk and add 1 Tbsp (15 mL) lemon juice. Replace the four eggs and one egg yolk with 9½ oz (270 g) silken tofu, well beaten. The cake will be less golden due to the lack of eggs, but the texture is nice and moist and the flavour, delicious. For a vegan frosting option, see this page.
Whipped Cream Frosting
SIMPLE
This is the simplest of frostings. It’s excellent when you are short on time or using fresh fruit.
GF • Makes 4 cups (1 L) (enough for one 3-layer, 8-inch/20 cm round cake or one 2-layer, 9-inch/23 cm round cake) • Prep Time: 5 minutes
| 2 cups (500 mL) | whipping cream |
| ½ cup (65 g) | icing sugar, sifted |
| 2 Tbsp (9 g) | instant skim milk powder |
| 2 tsp | vanilla extract or vanilla bean paste |
1. Using electric beaters or a stand mixer fitted with the whip attachment, whip the cream at high speed until it starts to hold its shape. Add the icing sugar, skim milk powder and vanilla. Whip at low speed to work the icing sugar in and then increase the speed to high and continue to whip until the cream holds a peak when the beaters are lifted.
2. Use immediately or chill, covered, for up to 1 day, until ready to use.
note
The skim milk powder works as a stabilizer so the frosting will stay in place and not deflate, even if whipped a full day ahead of serving.
Cream Cheese Frosting
SIMPLE
This classic frosting is a delicious choice for chocolate and vanilla layer cakes as well as traditional pairings like carrot cake. It is creamy and a little softer than a buttercream, so reserve it for all-over frosting rather than detailed piping or décor.
GF • Makes 4 cups (1 L) (enough for one 3-layer, 8-inch/20 cm round cake or one 2-layer, 9-inch/23 cm round cake) • Prep Time: 5 minutes
| 1 cup (225 g) | unsalted butter, room temperature |
| 12 oz (375 g) | cream cheese, room temperature |
| 4 cups (520 g) | icing sugar, sifted |
| 1½ tsp | vanilla extract |
1. Using electric beaters or a stand mixer fitted with the paddle attachment, beat the butter until fluffy, then beat in the cream cheese until well blended and smooth. Add the icing sugar in two additions, beating first at low speed and then increasing to medium-high, scraping the bowl a few times and beating until fluffy, about 2 minutes. Beat in the vanilla.
2. This frosting is best used immediately. If making it ahead, cover and refrigerate the frosting but then let it soften on the counter for 30 minutes before using. Rewhip the frosting to make it smooth and spreadable.
note
The temperature of the cream cheese and butter when you make this frosting can affect how soft it is once it comes together. If it seems a little too soft, pop the frosting in the fridge for a bit before using it.
Swiss Buttercream
MORE INVOLVED
This buttercream frosting is smooth, sweet and buttery and will hold every detailed swirl and swish of your spatula, as well as small and precisely piped details. It sets quite firmly when chilled, making your cake easy to transport, but melts on the tip of your tongue when you take a bite.
GF • Makes 4 cups (1 L) (enough for one 3-layer, 8-inch/20 cm round cake or one 2-layer, 9-inch/23 cm round cake) • Prep Time: 10 minutes • Cook Time: 6 minutes
| 6 | large egg whites, room temperature |
| 1⅔ cups (340 g) | granulated sugar |
| 1⅔ cups (365 g) | unsalted butter, room temperature |
| 2 tsp | pure vanilla extract |
1. Place the egg whites and sugar in a metal bowl and set over a saucepan filled with 2 inches (5 cm) of gently simmering water. Whisk constantly (but not vigorously) until the mixture reaches 150°F (65°C) on a candy thermometer, about 6 minutes.
2. Use electric beaters or transfer the mixture to the bowl of a stand mixer fitted with the whip attachment and whip at high speed until the meringue has cooled to room temperature (it will hold a stiff peak by then).
3. With the mixer running at high speed, add the butter a few pieces at a time. At first the meringue will hold its volume, then the buttercream will deflate a little and become very creamy yet fluffy looking. Beat in the vanilla. Use immediately, or cover and chill or freeze for later use.
4. To use the frosting once it’s been chilled, let it come to room temperature on the counter. Rewhip the buttercream to make it fluffy and spreadable.
Chocolate Fudge Frosting
MORE INVOLVED
This frosting finds the perfect balance between being rich but not too intensely chocolatey, and creamy but also flavourful. Make this frosting ahead of time and chill it well before using, and it will spread easily and taste irresistible.
GF • Makes 4 cups (1 L) (enough for one 3-layer, 8-inch/20 cm round cake or one 2-layer, 9-inch/ 23 cm round cake) • Prep Time: 10 minutes, plus chilling • Cook Time: 5 minutes
| ¾ cup (175 g) | unsalted butter, cut in pieces |
| 4 oz (120 g) | semisweet couverture/baking chocolate, chopped |
| 3 cups (390 g) | icing sugar |
| ½ cup (60 g) | cocoa powder |
| 1 cup (250 mL) | full-fat sour cream |
| 2 tsp | vanilla extract |
| Pinch | fine salt |
1. Place the butter and chocolate in a metal bowl and set over a pot of gently simmering water, stirring gently until they have melted. Set aside (but you will want to use it warm).
2. Sift the icing sugar and cocoa powder together. Add half of this mixture to the melted chocolate if using electric beaters, or transfer the chocolate and half of the icing sugar–cocoa mixture to the bowl of a stand mixer fitted with the paddle attachment. Beat at medium-low speed to combine (it will be thick and not terribly smooth). Add the sour cream, vanilla and salt and blend at medium speed until smooth. Add the remaining icing sugar–cocoa mixture and beat first at low speed until combined, then increase the speed to medium to beat until the frosting holds its shape when the beaters are lifted.
3. Chill the frosting for at least 2 hours before using, but it can be prepared and refrigerated in an airtight container for up to 4 days before using.
note
Sour cream keeps this frosting from being too cloyingly sweet and gives it its shine and smooth consistency.
Cake Decorating Tips
Elevate your cake decorating skills with these practical tips, and let your imagination do the rest.
SETTING UP
Slice your cake straight: Use a serrated knife when you have to slice a cake into layers, so that you get a clean cut with minimal crumbs. To get level layers, start by slicing your cake just an inch inward, then turn the cake, so you can keep an eye on your knife remaining level and centred. As you turn the cake, continue slicing inward until you reach the centre, and then you’ll find the top portion releases easily and both layers with be even.
Use a cake board: When assembling a cake, set the bottom layer on a cake board so you can easily move your cake from your work area to the fridge, and from the fridge to your presentation plate. Cardboard cake boards come in different shapes and sizes and are often thin enough not to be noticed.
Invest in a cake turntable: If you are getting serious about cakes, a cake turntable (also called a cake wheel) makes it easier to get straight sides and a level top to your cake, and its elevation ensures that cake decorating is not backbreaking!
FROSTING
Frost the top first, then the sides: After you’ve stacked your cake layers with your chosen frosting in between them, use a palette knife (also called an offset spatula) to spread a generous amount of frosting over the top of the cake, pushing it just over the outside edge of the cake as you level it. It’s easier to pull away excess frosting than it is to add more, and the frosting hanging over the sides will make creating a precise top edge easier.
You can choose to leave the sides of the cake exposed (see this page), or to frost them. Use your palette knife to spread generous amounts of frosting onto the sides, distributing evenly as you rotate the cake. You can then use a bench scraper, with its 90 degree angle, to pull away excess frosting and ensure the sides are perfectly straight.
Get a clean edge: To create a precise edge, use your offset spatula or bench scraper to coax the frosting from the sides up to meet the frosting from the top and let it push about ½-inch (12 mm) above the top of the cake. Then, with the flat side of your spatula parallel to the top of the cake, pull that excess frosting from the outside into the centre of the top of the cake—to level the top of the cake further and achieve a clean edge.
Decide on your style: Once you have the initial frosting smooth and level, choose where to next:
-
Plain: leave it as it is, in its simple elegance. A fresh flower or two, some fresh fruit, or happy birthday written in chocolate may be all that your cake needs (see this page).
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Naked/sheer: Using an offset spatula or bench scraper, pull away most of the frosting from the sides of the cake, to reveal the contrast between the cake layers and the frosting in between them (see this page). Leave the frosting layer on top intact.
-
Textured: While the frosting is still pliable, you can use your offset spatula to coax swirls, curls and swishes into the frosting (see this page). Another textured look is to press the tip of your offset spatula against the side of the cake at the very bottom and then spin the cake as your spatula spirals upwards creating a nice line.
DECORATION
Add sprinkles: Sprinkles are best added to a cake before it is chilled and before any piping detail is done, so that you can control where they land. Place the sprinkles into a pie plate or other shallow dish, then lift the cake (hence the need for a cake board) and hold it carefully at a slight angle over the sprinkle dish. Press the sprinkles on, letting any that don’t stick fall back into the dish.
Try piping details: Before piping, chill the cake for an hour first. For most decorating styles, I use the large size of piping bags tips, for maximum coverage. Plain and star tips are the easiest to work with. Fill your piping bag with frosting, by opening the bag and folding the top over your hand. Scoop the frosting into the bag with a spatula. Holding your hand in a C-shape keeps the piping bag in place, and also means you can scrape the spatula against your hand within the bag. Twist the piping bag at the top; use an elastic band to secure it, or hold the twist in place with your thumb and forefinger as you pipe. Guide the tip with your other hand. Avoid squeezing from the middle of the bag as the heat of your hand may warm the frosting, and then it won’t hold its detail. I always try out a sample piping onto a plate before I do it on the cake. For beginners, piping with frosting that is the same colour as the cake is a good idea as you can easily scrape any mistakes off for a fresh start.
Mix ’n’ Match Cupcakes
CUPCAKES ARE NOT THE same as layer cakes. The batter needs structure so that it doesn’t spill out of the liners as it rises and bakes, and the baked cupcakes need to be moist but not so moist that you lose cake to the liner when it’s pulled away. And the frosting! Cupcake frosting is fluffy, simple and very sweet. What might be overwhelming spread on a layer cake is a perfect match for a single portion of cupcake. And no matter what your age, taking that first bite and wrestling as much frosting into your mouth as you can instantly makes you feel like a kid again.
Vanilla Cupcakes
SIMPLE
Let’s be honest. When it comes to baking cupcakes, we want to get to the fun part—decorating—as quickly and easily as we can. This batter is mixed by hand, pretty much in one bowl, so even doing dishes won’t delay your decorating fun. Pair these cupcakes with Vanilla or Chocolate Cupcake Frosting (this page).
V option • GF option • Makes 12 cupcakes • Prep Time: 10 minutes, plus cooling • Cook Time: 25 minutes
| 1½ cups (225 g) | all-purpose flour or gluten-free flour (see note) |
| ⅔ cup (140 g) | granulated sugar |
| 2 tsp | baking powder (gluten-free, if needed) |
| ½ tsp | fine salt |
| ½ cup (125 mL) | full-fat sour cream (dairy-free, if needed) |
| ½ cup (125 mL) | vegetable oil |
| 3 | large eggs or 6 oz (180 g) well-beaten silken tofu |
| 2 tsp | vanilla extract |
| 1 recipe | Vanilla or Chocolate Cupcake Frosting (this page) |
1. Preheat the oven to 350°F (180°C) and line a 12-cup muffin tin with paper or foil liners.
2. Sift the flour, sugar, baking powder and salt into a large bowl. In a separate bowl, whisk the sour cream, oil, eggs (or tofu) and vanilla together. Add these wet ingredients all at once to the flour and whisk well by hand for a minute until smooth (be sure you whisk for a full minute to build some structure into the batter). Use a scoop to divide the batter between the cups. Bake the cupcakes for about 25 minutes, until they spring back when gently pressed on top. As the cupcake bakes, it forms a slight dome.
3. Cool the cupcakes in the tin on a cooling rack for 15 minutes before removing from the tin to cool completely before frosting. For cupcake decorating tips, see this page. Unfrosted, the cupcakes can be stored in an airtight container at room temperature for a day, or frozen for up to 3 months. Frosted cupcakes will keep in a sealed container in the fridge for up to 2 days, but freezing is not recommended.
notes
• For a gluten-free option, replace the 1½ cups (225 g) all-purpose flour with 1 cup (135 g) brown rice flour mixed with ½ cup (65 g) tapioca starch and ¾ tsp xanthan gum.
• Turn this cupcake into a lemon cupcake by adding the finely grated zest of one lemon to the batter when you add the liquid ingredients.
Chocolate Cupcakes
SIMPLE
If this recipe sounds familiar, it is. This cupcake and the Vanilla Cupcakes (this page) share a common method, so if you are baking both flavours for a party, you don’t have to overthink the process. To amplify the chocolate flavour, add 1 tsp espresso powder when you sift your dry ingredients. You won’t taste the coffee, but the chocolate flavour will be richer. Pair these cupcakes with Vanilla or Chocolate Cupcake Frosting (this page).
V option • GF option • Makes 12 cupcakes • Prep Time: 10 minutes, plus cooling • Cook Time: 25 minutes
| 1 cup (150 g) | all-purpose flour or gluten-free flour (see note) |
| ¾ cup (150 g) | granulated sugar |
| ½ cup (60 g) | Dutch process cocoa powder |
| 2 tsp | baking powder (gluten-free, if needed) |
| ½ tsp | fine salt |
| ½ cup (125 mL) | full-fat sour cream (see note) |
| ½ cup (125 mL) | vegetable oil |
| 3 | large eggs (see note) |
| 1 tsp | vanilla extract |
| 1 recipe | Vanilla or Chocolate Cupcake Frosting (this page) |
1. Preheat the oven to 350°F (180°C) and line a 12-cup muffin tin with paper or foil liners.
2. Sift the flour, sugar, cocoa powder, baking powder and salt into a large bowl. In a separate bowl, whisk the sour cream, oil, eggs and vanilla together. Add these wet ingredients all at once to the flour and whisk well by hand for a minute, until smooth. Use a scoop to divide the batter between the cups. Bake the cupcakes for about 25 minutes, until they spring back when gently pressed on top.
3. Cool the cupcakes in the tin on a cooling rack for 15 minutes before removing from the tin to cool completely before frosting. For cupcake decorating tips, see this page. Unfrosted, the cupcakes can be stored in an airtight container at room temperature for a day, or frozen for up to 3 months. Frosted cupcakes will keep in a sealed container in the fridge for up to 2 days, but freezing is not recommended.
note
Tailor your cupcake liners to your party décor! Chocolate cupcakes show through white or lightly coloured paper liners and can hide their designs, so foil liners may be a better option if you want the colours to pop.
notes
• For a moist, tender gluten-free option, replace the 1 cup (150 g) all-purpose flour with ⅔ cup (90 g) brown rice flour mixed with ⅓ cup (40 g) tapioca starch and ½ tsp xanthan gum.
• For a tasty, moist vegan cupcake, replace the sour cream with ¼ cup (60 mL) vegan sour cream and ¼ cup (60 mL) oat or almond milk, and replace the eggs with 6 oz (180g) blended silken tofu.
Frosted Cupcake Tops
MORE INVOLVED
Cupcake tops are for frosting lovers. They are essentially cake cookies that are scooped onto a baking tray and baked. You get the same surface area for decorating as a regular cupcake but with less cake to manage and eat.
Makes 2½ dozen cupcake tops • Prep Time: 15 minutes • Cook Time: 12 to 15 minutes
| 2 cups (300 g) | all-purpose flour |
| ¾ cup (150 g) | granulated sugar |
| 2 tsp | baking powder |
| ½ tsp | fine salt |
| ½ cup (115 g) | unsalted butter, room temperature, cut in pieces |
| ½ cup (125 mL) | full-fat sour cream |
| 2 Tbsp (30 mL) | 1% or 2% milk |
| 2 | large eggs, room temperature |
| 2 tsp | vanilla extract |
| 1 double recipe | Vanilla or Chocolate Cupcake Frosting (this page) |
1. Preheat the oven to 325°F (160°C) and line two baking trays with parchment paper.
2. Sift the flour, sugar, baking powder and salt together in a large bowl or in the bowl of a stand mixer fitted with the paddle attachment. Add the butter and, using electric beaters or the mixer at medium-low speed, cut in the butter until the mixture has a fine crumbly texture and no pieces of butter are visible.
3. In a separate bowl, whisk the sour cream, milk, eggs and vanilla together. Add these wet ingredients all at once to the larger bowl and mix at low speed until combined, then increase the speed to medium and beat for 90 seconds, until the batter becomes lighter in colour and has structure.
4. Use a medium ice cream scoop to drop scoopfuls of batter onto the trays, leaving 2 inches (5 cm) between them. Level each scoopful before dropping it on the tray, and drop them straight down (not at an angle) so they bake up evenly. Bake the cupcake tops for 12 to 15 minutes, until they lift up easily from the tray and colour on the bottom a little.
5. Let the cupcake tops cool on the trays before frosting. For cupcake decorating tips, see this page. Unfrosted, the cupcake tops can be stored in an airtight container at room temperature for a day, or frozen for up to 3 months. Frosted cupcake tops will keep in a sealed container in the fridge for up to 2 days, but freezing is not recommended.
notes
• For lemon cupcake tops, add the finely grated zest of one lemon to the flour mixture after sifting and replace the milk with 2 Tbsp (30 mL) fresh lemon juice.
• For chocolate cupcake tops, replace ½ cup (75 g) of the all-purpose flour with ½ cup (60 g) cocoa powder.
Vanilla & Chocolate Cupcake Frostings
SIMPLE
This vanilla frosting is sometimes referred to as an American buttercream, and its fluffy sweetness is the expected topping on a classic cupcake. The chocolate frosting is fluffy and light. If you prefer a more intense chocolate frosting to pipe on top of your cupcakes, use the Chocolate Fudge Frosting recipe (this page).
V option • GF • Makes enough frosting for 12 cupcakes • Prep Time: Under 10 minutes
VANILLA FROSTING:
| 1 cup (225 g) | unsalted butter, room temperature (see note) |
| 4 cups (520 g) | icing sugar (certified vegan, if needed) |
| ¼ tsp | fine salt |
| 2 Tbsp (30 mL) | 2% milk (see note) |
| 2 tsp | vanilla extract |
CHOCOLATE FROSTING:
| 1 cup (225 g) | unsalted butter, room temperature (see note) |
| 3½ cups (455 g) | icing sugar (certified vegan, if needed) |
| ½ cup (60 g) | Dutch process cocoa powder, sifted |
| ¼ tsp | fine salt |
| 3 Tbsp (45 mL) | 2% milk (see note) |
| 2 tsp | vanilla extract |
1. For vanilla frosting, using electric beaters or a stand mixer fitted with the paddle attachment, beat the butter at high speed for 2 minutes, until fluffy. Add half of the icing sugar and beat, starting at low speed and then increasing to high, stopping to scrape the bowl once or twice. Add the remaining icing sugar and salt, and beat again at low speed and then increase to high, scraping the bowl once or twice. Add the milk and vanilla and beat at low speed and then increase to high. Beat for 3 to 4 minutes until fluffy and light and to build structure so your frosting will hold its shape.
2. For chocolate frosting, follow step 1 above, and add the cocoa powder at the same time as the salt.
3. Use the frosting immediately, or chill in an airtight container for up to 4 days or freeze for up to 3 months. Let chilled frosting come to room temperature and rewhip it at high speed for 3 minutes before using.
notes
• I don’t bother sifting the icing sugar for these frostings because they are whipped for long enough to break up any small lumps. That said, cocoa powder lumps are a little more stubborn, so I always sift my cocoa powder.
• For a vegan frosting, replace the butter with a good-quality dairy-free butter (omit the salt in the recipe if using salted dairy-free butter). Avoid dairy-free margarines, which can cause the frosting to split or become grainy. You can also use 1 cup (225 g) virgin coconut oil, but melt ¼ cup (60 g) of it and beat it with ¾ cup (175 g) solid coconut oil as you begin to add the icing sugar. Use oat milk or almond milk in place of the 2% milk.
Cupcake Decorating Tips
Here are a few tips for decorating your cupcakes, whether you are planning a party or just decorating on your own.
FROSTING
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Double or triple the Vanilla Cupcake Frosting recipe (this page) if you plan to create batches of coloured frosting.
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Separate the frosting into as many bowls as you want colours or shades. Use a toothpick to add a touch of food colouring paste and stir well before adding more.
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Hold off on adding more colour for a few minutes if you think it’s too light at first. The colour intensifies as the frosting sits.
-
Keep the frostings from drying out by placing a sheet of parchment paper or plastic wrap directly on the frosting, not just covering the bowl.
PIPING
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For simple décor, use an ice cream scoop to drop a dollop of frosting on your cupcake. A palette knife is best for spreading and coaxing swirls and swishes.
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For the classic piped look, use a large plain or star tip and pipe in a circle starting at the centre and spiralling upward.
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For flowers or other designs in an assortment of colours, place a coupler at the tip of each piping bag. This two-piece tool secures your piping tips in place and lets you change them without emptying the piping bags. This way you can move a tip from colour to colour easily.
DECORATION
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Top your cupcakes with sprinkles or other fun sweet treats like candies, gummies, little chocolates and more.
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Create a unified look to your cupcakes by adding little flags, tags or other themed items. Just make sure guests can see they are not edible and know to remove them before eating.
Cake for a Crowd
COMPLEX
It’s one thing to host a birthday party for 6 to 12, in which case a typical 8- or 9-inch (20 to 23 cm) cake will do just fine. But if you need enough cake for a big crowd, like an office retirement party or a special anniversary, the task can seem daunting. This recipe uses simple layer cake and frosting recipes and walks you through assembling a gorgeous chocolate and vanilla sheet cake. In this case, the filling is Cream Cheese Frosting layered with berry jam, and Swiss Buttercream covers the outside of the cake. You can substitute pretty much any cake recipe and stiff frosting for the ones used here.
Makes one 4-layer sheet cake (serves 48 for dessert or 84 as a treat) • Prep Time: 30 minutes, plus chilling • Cook Time: 30 minutes
| 1 recipe | Easy Chocolate Layer Cake batter (this page) |
| 1 recipe | Golden Vanilla Cake batter (this page) |
| 1 recipe | Cream Cheese Frosting (this page) |
| 1 cup (250 mL) | strawberry or raspberry jam |
| 1 recipe | Swiss Buttercream (this page) |
|
Sprinkles, fruit or décor, as you wish |
|
1. Preheat the oven to 350°F (180°C). Line two 13 × 18-inch (33 × 45 cm) baking trays with parchment paper.
2. Scrape the chocolate cake batter into one pan and the golden vanilla cake batter into the second. Bake both cakes for about 30 minutes, until a tester inserted in the centre of the cakes comes out clean. Cool the cakes completely in their pans, on cooling racks.
3. To assemble, cut each sheet of cake in half so that you have two 9 × 13-inch (23 × 33 cm) layers for each cake. Place the first chocolate layer on a cutting board or cake platter. Spread the top of this cake layer with an even layer of cream cheese frosting (using roughly a third of the frosting) and then loosely spoon and spread ½ cup (125 mL) of the jam on top. Place a vanilla cake layer on top and repeat with the cream cheese frosting (but not the jam). Top with the second chocolate cake layer, frosting and the remaining ½ cup (125 mL) of the jam and the final layer of vanilla cake. Chill the cake for an hour before frosting.
4. Dollop a generous amount of Swiss buttercream on top of the cake and spread it so the cake is completely covered and the buttercream is level. Coax the frosting just over the edges of the cake—this will make it easier to get a clean edge to your cake when it meets with the frosting from the sides. Apply frosting to the sides of the cake, spreading it to meet the overhanging frosting from the top to make a precise edge. Use any remaining frosting to pipe details around the top edge, and decorate the top of the cake to suit the occasion (see more cake decorating tips on this page).
note
If you don’t have a cake platter big enough to hold a cake of this size, use a wooden cutting board. Alternatively, invert a large baking tray and set a piece of parchment on top before you assemble the cake (avoid wrapping the tray in foil, for aesthetic reasons).
notes
For a cake of the same dimensions but only two layers (feeding 24 as dessert or 42 as a smaller treat), bake one sheet pan of cake, chocolate or vanilla, and make one recipe of Swiss Buttercream and one recipe of Cream Cheese Frosting for the filling.
Classic Lemon Layer Cake with Buttercream and Lemon Curd
COMPLEX
When you need a classic lemon-on-lemon cake, with a moist cake layer, a tart and creamy filling and a smooth, citrus-laced frosting, this combination of cake, curd and buttercream truly delivers. You’ll need a couple of hours to make all the components and 3 hours to chill the curd before you can assemble this cake. Begin with the curd a day ahead if you can or at least the morning of, so you have enough time to chill the assembled layer cake before serving.
Serves 12 to 16 (Makes one 8-inch/20 cm layer cake) • Prep Time: 30 minutes, plus chilling
| 1 recipe | Golden Vanilla Cake (this page), with the finely grated zest of 2 lemons added with the butter, and baked into three 8-inch (20 cm) rounds |
| 1 recipe | Swiss Buttercream (this page), with the finely grated zest of 1 lemon added with the vanilla, freshly prepared |
| 1 recipe | Creamy Lemon Curd (this page), chilled |
1. Place one cooled cake layer on a cake wheel or cake stand. Fill a piping bag (no tip needed) with about 1 cup (250 mL) buttercream. Pipe a ring on the top outside edge of the cake, then spoon in a third of the chilled lemon curd and spread it to the edges of the buttercream. Top with a second cake layer and repeat with the buttercream piping and curd. Top with the final cake layer.
2. To cover and decorate the cake, spread an even layer of buttercream over the top of the cake, pushing any excess buttercream right to the outside edge of the cake—this makes it easier to join the buttercream from the sides with the frosting from the top. Smooth an even layer of buttercream on the sides of the cake. The buttercream can be sheer on the sides of the cake, if replicating the décor pictured, but the top of the cake should be fully covered and as level as possible. Chill the cake for 2 hours before finishing the décor.
3. Fill a large piping bag fitted with a small straight petal tip with buttercream. To create each vertical ruffled row, hold the piping tip as upright as possible with the wide end of the petal tip against the bottom edge of the cake. Pipe back and forth in a 1-inch (2.5 cm) width and pipe up the side of the cake, until you reach the top. Repeat with another ruffle next to the first. Continue to repeat the ruffles as you work around the entire cake. Use a spatula to spread a smooth layer of the remaining lemon curd over the top of the cake.
4. Chill the cake for at least 2 hours before serving. The whole cake will keep, uncovered, in the fridge for up to 2 days. Once the cake is sliced, cover the exposed surface of the cake with parchment or plastic wrap and refrigerate for up to 3 days.
note
Piping tips come in a wide variety of styles and sizes, so you can get really creative when it comes to piping details. I like the versatility of the simple, small petal tip; it pipes patterns, ribbons and ruffles, not just petals. It may take a little practice to get the piping even, but remember that if you are not happy with your piping work, you can always scrape it off and start again.
German Chocolate Cake
COMPLEX
Every January I ask my husband the same question before his birthday: “What cake would you like?” And I know the answer will always be the same: “German chocolate.” Surprisingly, German chocolate cake isn’t European at all. It’s named for a brand of sweet chocolate that became popular after it was featured in a newspaper column in Dallas, Texas, in the 1950s. This mild chocolate cake is filled and topped with a sticky, caramel-like filling loaded with coconut and toasted pecans and frosted with a version of the Chocolate Fudge Frosting (this page) made from half milk chocolate and half dark chocolate.
Serves 12 to 16 (Makes one 2-layer, 8-inch/20 cm cake) • Prep Time: 45 minutes, plus chilling • Cook Time: 75 minutes
CAKE:
| 4 oz (120 g) | milk couverture/baking chocolate, chopped |
| ¾ cup (175 mL) | boiling water |
| 2 cups (300 g) | all-purpose flour |
| ⅓ cup (40 g) | Dutch process cocoa powder |
| 1 tsp | baking powder |
| ½ tsp | baking soda |
| ½ tsp | fine salt |
| 1½ cups (300 g) | packed light brown sugar |
| 1 cup (250 mL) | buttermilk |
| ⅔ cup (160 mL) | mayonnaise |
| 2 | large eggs |
| 1 tsp | vanilla extract |
PECAN-COCONUT FILLING AND ASSEMBLY:
| ½ cup (100 g) | packed light brown sugar |
| 2 Tbsp (15 g) | cornstarch |
| ½ cup (125 mL) | whipping cream |
| 3 Tbsp (45 mL) | pure maple syrup |
| 3 | large egg yolks |
| ¼ cup (60 g) | unsalted butter |
| 1½ cups (150 g) | sweetened flaked coconut |
| 1 cup (100 g) | toasted chopped pecans or walnuts |
| 1 tsp | vanilla extract |
| Pinch | fine salt |
| 1 recipe | Chocolate Fudge Frosting (this page), made using the 2 oz (60 g) of milk chocolate and 2 oz (60 g) of semisweet chocolate |
1. For the cake, preheat the oven to 350°F (180°C). Grease two 8-inch (20 cm) cake pans, line the bottom of the pans with parchment and dust the sides with flour, tapping out any excess.
2. Place the chopped chocolate into a bowl and pour the boiling water over the top, letting it sit a minute. Whisk to melt the chocolate (don’t worry if the mixture doesn’t seem perfectly smooth). Set aside.
3. Sift the flour, cocoa powder, baking powder, baking soda and salt into a large bowl. In a separate bowl, whisk the brown sugar, buttermilk, mayonnaise, eggs and vanilla until smooth. Add these liquid ingredients to the flour mixture and whisk well by hand until there are no visible lumps. Whisk in the chocolate mixture, and pour the batter into the cake pans. Bake for about 45 minutes, until a tester inserted in the centre of the cake comes out clean.
4. Let the cakes cool for 15 minutes on a cooling rack and then turn them out to cool completely.
5. For the filling, whisk the brown sugar and cornstarch in a medium saucepan to combine. Whisk in the cream, maple syrup and eggs and heat over medium-high, whisking constantly until thickened and the filling just begins to bubble, about 6 minutes. Remove the pot from the heat and whisk in the butter, then stir in the coconut, pecans (or walnuts), vanilla and salt. Scrape the filling into a bowl, cool and then chill completely before using.
6. To assemble the cake, place the first cake layer on a cake plate or platter. Spoon about a cup of the frosting into a piping bag and pipe a ring of frosting around the top edge of the cake (this will prevent the gooey filling from oozing out). Spread half of the filling over the cake, right to the piped edge of frosting. Top with the second cake layer and spread the frosting over the top and sides of the cake, placing any remaining frosting into the piping bag to decorate the top edge. Spread the remaining filling over the top of the cake, inside the ring of piped frosting, and then chill for at least 2 hours before serving. The cake will keep, uncovered, in the fridge for up to 4 days. Once cut, place a piece of parchment or plastic wrap directly on the cut surface of the cake.
notes
• Mayonnaise may seem like a strange ingredient in a chocolate cake, but you’ll notice there is no butter or oil in the cake recipe. Mayonnaise is an emulsion of eggs and oil that replaces other fats in this recipe and helps to keep the batter smooth.
• This gooey caramel, coconut and pecan filling may become a new staple item in your baking repertoire. In addition to this cake, use it on my Oatmeal Coffee Cake (this page) or to fill a baked tart shell or top a bowl of ice cream.
Banana Layer Cake with White Chocolate Cream Cheese Frosting
MORE INVOLVED
Banana bread is a true comfort food, but a banana layer cake is worthy of a special occasion. It is delicate and much lighter in colour than banana bread, and when assembled with a white chocolate cream cheese frosting, it borders on irresistible. Stepping up the classic cream cheese frosting with some white chocolate makes it stiff enough to hold elaborate piping detail or simply swirl and swish or spread smoothly over the sides.
Serves 12 to 16 (Makes one 3-layer, 8-inch/20 cm cake) • Prep Time: 25 minutes, plus chilling • Cook Time: 30 minutes
CAKE:
| 2½ cups (325 g) | cake and pastry flour |
| 1 cup (200 g) | granulated sugar |
| 2 tsp | baking powder |
| ½ tsp | baking soda |
| ½ tsp | ground cinnamon |
| ½ tsp | fine salt |
| 1½ cups (375 g) | mashed very ripe bananas (about 3 large) |
| ½ cup (125 mL) | vegetable oil |
| ½ cup (125 mL) | buttermilk |
| 2 | large eggs |
| 2 tsp | vanilla extract |
FROSTING:
| 3 oz (90 g) | white couverture/baking chocolate, chopped |
| 4 oz (125 g) | cream cheese, room temperature |
| ½ cup (115 g) | unsalted butter, room temperature |
| 1 cup (130 g) | icing sugar, sifted (divided) |
| 1 tsp | vanilla extract |
1. Preheat the oven to 350°F (180°C). Grease the bottoms of three 8-inch (20 cm) round cake pans and line them with parchment paper. Dust the sides of the pans with flour, tapping out any excess.
2. Sift the flour, sugar, baking powder, baking soda, cinnamon and salt into a large bowl or the bowl of a stand mixer fitted with the paddle attachment.
3. In a separate bowl, whisk the bananas with the oil, buttermilk, eggs and vanilla. Add all at once to the flour mixture and beat using electric beaters or the mixer at low speed until no flour is visible. Increase the speed to medium-high and beat until pale, light and fluffy, about a minute. Divide the batter between the pans (it is fluid enough that it will settle into place) and bake for about 30 minutes, until a tester inserted in the centre of a cake comes out clean.
4. Cool the cakes in their pans on a cooling rack for 20 minutes and then turn them out of the pans onto the rack to finish cooling.
5. For the frosting, melt the white chocolate by stirring it gently in a metal bowl placed over a pot of barely simmering water (medium-low heat) until smooth. Set aside to cool for 5 minutes.
6. Using electric beaters or a stand mixer fitted with the paddle attachment, beat the cream cheese and butter. Add ½ cup (65 g) icing sugar and beat at medium-low speed until smooth. Add the white chocolate and vanilla and beat in. Add the remaining icing sugar and blend first at medium-low until smooth and then at medium-high for about a minute to fluff up the frosting.
7. To assemble the cake, place the first layer onto a cake stand or plate. Spread a third of the frosting onto the cake so that it covers the top of the cake completely. Top with the second cake layer and repeat with another third of the frosting. Top with the final cake layer. Spread the remaining frosting to cover the top, then use your spatula to create swirls and swishes as you wish (i ). Chill, uncovered, for at least 2 hours to set, before covering if storing longer. The cake will keep, uncovered, in the fridge for up to 3 days. Once cut, place a piece of parchment or plastic wrap directly on the cut surface of the cake.
notes
• Just like with banana bread, you need to use the ripest bananas (more black than yellow) possible for this cake. If your bananas aren’t ripe, the cake won’t taste sweet enough and will lack the full banana flavour.
• Leaving the sides of the cake free of frosting reveals its natural taupe and ivory colour tones and creates a nice balance of cake and frosting. If you prefer to fully cover your cake with frosting and add piping detail, then double the frosting recipe to ensure you have enough.
Summertime Berries and Cream Sponge Cake
MORE INVOLVED
A summer long weekend is a perfect occasion to celebrate with cake and to celebrate the fruits of the season. This simple sponge cake is a “hot milk” sponge recipe that creates a wonderfully moist and tender, fluffy sponge cake that’s perfect with the light cream. The real star of this combination is the fresh summer fruit: the pop of fruit inside and on top makes for a gorgeous presentation.
Makes one 2-layer (Serves 16) • Prep Time: 25 minutes • Cook Time: 35 minutes
| 1 cup (250 mL) | 2% milk |
| 6 Tbsp (90 g) | unsalted butter |
| 5 | large eggs, warmed in their shells |
| 2 cups (400 g) | granulated sugar |
| 2 tsp | vanilla extract |
| 2 cups (260 g) | cake and pastry flour |
| 2 tsp | baking powder |
| ½ tsp | fine salt |
| 1 recipe | Whipped Cream Frosting (this page) |
| 3 to 4 cups (750 mL to 1 L) | 3fresh mixed berries (such as raspberries, halved strawberries, blueberries, blackberries, pitted cherries or red and/or white currants) |
1. Preheat the oven to 350°F (180°C). Grease two 9-inch (23 cm) round cake pans. Dust the pans with flour, tapping out any excess, then line the bottom of each pan with parchment paper.
2. Heat the milk and butter together over medium heat until the butter has melted. Keep this mixture warm over low heat while preparing the sponge.
3. Using electric beaters or a stand mixer fitted with the whip attachment, whip the eggs, sugar and vanilla at high speed until the eggs are a pale butter-yellow colour and more than doubled in volume, about 5 minutes. In a separate bowl, sift the flour, baking powder and salt together. Add all at once to the eggs and combine at low speed.
4. Spoon about 1½ cups (375 mL) of the cake batter into a bowl and whisk in the hot milk (it will melt down the batter). Add this mixture all at once to the rest of the batter and whisk in by hand. Pour the batter into the pans and bake for about 30 minutes until the cakes spring back when gently pressed. Cool the cakes in their pans on a cooling rack before removing to assemble.
5. Place the first cake layer on a cake stand or platter and dollop half of the whipped cream frosting on top, spreading to level it. Top with about 1½ cups (375 mL) of the fresh fruit and gently rest the second cake layer on top. Spread the remaining frosting on top of the cake and arrange the remaining fruit on top. Chill the cake until ready to serve.
6. The cake layers can be made a day ahead and stored, wrapped, at room temperature. The cake should be assembled the day it is served.
notes
• Warm whole eggs whip to a greater volume than cold or even room-temperature eggs, which is why you see warm eggs called for in many sponge recipes. The simplest way to warm eggs is to place them in a bowl, cover them with hot tap water and let them sit for a few minutes. For more than two eggs, refresh the hot water once and give the eggs another few minutes to warm through.
• Whole eggs whipped with sugar cannot be overwhipped. So if you aren’t sure if you’ve whipped your eggs enough when making a sponge cake, just keep going…an extra minute or two will only improve your sponge cake. (Just don’t try this with egg whites.)
Lemon Poppy Seed Sponge Cake with Meringue
COMPLEX
A chiffon cake is an ideal cake style for lemon desserts, because lemon juice can figure prominently in the ingredient list for this fluffy sponge cake, which isn’t the case with many conventional cake batters. Filled and topped with a Swiss meringue, this cake is a stylized cake version of lemon meringue pie.
Serves 16 (Makes one 8-inch/20 cm square cake) • Prep Time: 45 minutes • Cook Time: 45 minutes
CAKE:
| 10 | large egg whites (reserve 7 yolks) |
| 1 tsp | cream of tartar |
| 1½ cups (300 g) | granulated sugar (divided) |
| 2¼ cups (290 g) | cake and pastry flour |
| 2 tsp | baking powder |
| ½ tsp | fine salt |
|
Finely grated zest of 2 lemons |
|
| ½ cup (125 mL) | vegetable oil |
| ½ cup (125 mL) | fresh lemon juice |
| ½ cup (125 mL) | water |
| 7 | large egg yolks |
| 2 tsp | vanilla extract |
| ¼ cup (36 g) | poppy seeds |
SWISS MERINGUE:
| 6 | large egg whites |
| 1½ cups (300 g) | granulated sugar |
| 1 tsp | vanilla extract |
| ½ tsp | fine salt |
1. Preheat the oven to 325°F (160°C). Line the bottom of two 8-inch (20 cm) square pans with parchment paper but do not grease the pans first.
2. For the cake, using electric beaters or a stand mixer fitted with the whip attachment, whip the egg whites with the cream of tartar at high speed until foamy, about 45 seconds. Slowly pour in ¼ cup (50 g) sugar and continue to whip at high speed until the whites hold a soft peak when the beaters are lifted. Transfer to a separate bowl if using a mixer (no need to wash the bowl).
3. In a separate bowl, sift the flour, remaining 1¼ cups (250 g) sugar, baking powder and salt. Stir in the lemon zest and add the oil, lemon juice, water, egg yolks and vanilla. Using electric beaters or a stand mixer fitted with the whip attachment, start at low speed and then increase to medium-high and whip the batter for 2 minutes, until thick and creamy.
4. Add half of the whipped egg whites to this batter and fold in by hand until almost combined, then add the poppy seeds and the remaining whites and fold until fully incorporated. Pour the batter into the prepared pans and bake for about 40 minutes, until the tops of the cakes are lightly browned and spring back when gently pressed.
5. Cool the cakes upside down on a cooling rack until completely cooled (you may need to rest the edges of the upside-down pans on ramekins or something similar, and skip the cooling rack, if the cake is taller than the pan). To remove the cakes from their pans, run a palette knife around the inside edge of the pan to loosen the cake from the sides (the cakes will release easily due to the parchment on the bottom).
6. For the Swiss meringue, place the egg whites and sugar in a metal bowl and set it over a pot filled with 2 inches (5 cm) of gently simmering water. Whisk constantly (but not vigorously) until the mixture reaches 150°F (65°C) on a candy thermometer, about 6 minutes.
7. Using electric beaters or a stand mixer fitted with the whip attachment, add the vanilla and salt and whip this mixture at high speed until the meringue has cooled to room temperature (it will hold a stiff peak by then), about 5 minutes.
8. To assemble the cake, place a cooled cake layer on a cake plate. Fill a large piping bag fitted with a large plain tip with meringue and pipe 1-inch (2.5 cm) dots around the top outside edge of the cake. Continue to pipe dots, working toward the centre, until the surface of the cake is covered. Gently place the second cake layer on top and cover the top with large dots of meringue in similar fashion. Use a butane kitchen torch to brown the meringue on top of the cake. Store the cake at room temperature until ready to serve.
9. The cake is best enjoyed the day it is assembled, but any remaining cake can be stored, well wrapped, at room temperature for 2 days.
notes
• This stunning cake is perfect for a special occasion but it’s actually simpler to make than a traditional layer cake. The meringue is easy to handle, but when you are placing the second cake layer on top of the meringue piping, just take care not to press down and squash it flat.
• If you don’t have a butane kitchen torch for browning the meringue, serve it beautifully white, as is. Unlike a lemon meringue pie, you can’t brown the meringue on this cake in the oven—or you’ll toast the cake.
Lemon Mousse Cake with Mirror Glaze
COMPLEX
This cake is for the adventurous weekend baker who is up for a challenge. Historically in French cuisine, a small dish called an entremets (literally “between the dishes”) was served to mark the end of a serving of several savoury dishes during a formal, multi-course meal. Today it refers to a fanciful and pretty composed dessert in which colour, texture and flavour are all key. Here a rich and tart lemon mousse hides a raspberry jelly centre with an almond meringue dacquoise at its base. Assembled upside down in a springform pan, the set cake is then covered in a mirror glaze that can be any or all colours of the rainbow. Be sure to have an immersion blender on hand. Its very low speed prevents air bubbles from forming, so you get the smoothest possible finish when the mirror glaze is poured.
Serves 12 to 16 (Makes one 9-inch/23 cm cake) • Prep Time: 75 minutes, plus cooling • Cook Time: 40 minutes
ALMOND DACQUOISE:
| ½ cup (60 g) | ground almonds |
| ⅓ cup (45 g) | icing sugar |
| 2 Tbsp (16 g) | all-purpose flour |
| 3 | large egg whites, room temperature |
| ¼ cup (50 g) | granulated sugar |
RASPBERRY JELLY:
| 6 oz (180 g) | frozen raspberries, thawed |
| ⅔ cup (140 g) | granulated sugar |
| 3 Tbsp (54 g) | honey |
| 1½ tsp | gelatin powder |
| 3 Tbsp (45 mL) | cold water |
LEMON MOUSSE:
| 1½ cups (375 mL) | whipping cream |
| 2 | large egg whites |
| ½ cup (100 g) | granulated sugar |
| 4 tsp (9 g) | gelatin powder |
| ¼ cup (60 mL) | cold water |
| ½ cup (125 mL) | fresh lemon juice |
MIRROR GLAZE:
| 2 Tbsp + 1 tsp (18 g) | gelatin powder |
| 1 cup (250 mL) | cold water (divided) |
| 12 oz (360 g) | white couverture/baking chocolate, chopped |
| ¾ cup (150 g) | granulated sugar |
| ⅔ cup (160 mL) | sweetened condensed milk |
|
Food colouring gel or paste, including white |
|
| 8-inch (20 cm) | cardboard cake board |
1. For the dacquoise, preheat the oven to 350°F (180°C) and line an 8-inch (20 cm) round cake pan or springform pan with parchment paper.
2. In a food processor or small chopper, pulse the ground almonds with the icing sugar and all-purpose flour until finely ground. Set aside.
3. Using electric beaters or a stand mixer fitted with the whip attachment, whip the egg whites until frothy. With the motor still running, slowly pour in the granulated sugar and whip until the whites hold a stiff peak when the beaters are lifted. Add the ground almond mixture and fold in by hand until evenly combined.
4. Scrape the batter into the pan and spread to level it. Bake the dacquoise for about 25 minutes, until an even golden brown. Cool the dacquoise in its pan on a rack. The dacquoise can be made up to 2 days ahead and stored, wrapped, at room temperature.
5. For the raspberry jelly, line a small, shallow bowl no wider than 8 inches/20 cm across with plastic wrap. Lightly grease the wrap.
6. Purée the raspberries and then strain them through a fine-mesh sieve, discarding the seeds. Measure ½ cup (125 mL) purée into a small pot. Add the sugar and honey and bring to a simmer over medium heat, stirring occasionally, until the sugar has fully dissolved.
7. While the raspberry mixture heats, sprinkle the gelatin powder over the cold water in a small dish and let sit for 2 minutes until bloomed (the gelatin absorbs some of the water and plumps up). Remove the raspberry mixture from the heat and stir in the gelatin until dissolved.
8. Pour the jelly into the prepared dish, cool to room temperature and then freeze until set, about 90 minutes. This jelly can be prepared days in advance and frozen until ready to assemble.
9. To prepare for assembly, lightly grease the sides of a 9-inch (23 cm) springform pan and line the sides with parchment. Do not grease or line the bottom of the pan: this cake is assembled upside down, so the mousse at the bottom of the pan will become the top of the cake and you want it to be smooth.
10. For the lemon mousse, whip the cream at high speed until it holds a soft peak when the beaters are lifted. Chill. Whisk the egg whites and sugar in a metal bowl and place over a pot filled with an inch (2.5 cm) of gently simmering water, whisking constantly (but not vigorously) until the sugar dissolves and the mixture reads 150°F (65°C) on a candy thermometer. Remove the bowl from the heat. Using electric beaters or a stand mixer fitted with the whip attachment, whip the egg whites until they hold a stiff peak when the beaters are lifted and have cooled to room temperature.
11. Sprinkle the gelatin powder over the cold water and let it bloom for 2 minutes. Meanwhile, place the lemon juice in a small pot over medium heat and bring to a full simmer (to break down an enzyme in the juice that can compromise the set of the gelatin). Stir the softened gelatin into the lemon juice to dissolve, and fold this mixture quickly but gently into the meringue. Now you are ready to assemble the cake.
12. Pour half of the mousse into the prepared pan and spread to level it and ensure it reaches the edges of the pan. Release and unwrap the raspberry jelly from the bowl and place it, curved side down, in the centre of the mousse, pressing down gently. Pour the remaining mousse over the top and spread to level it. Place the dacquoise on top and press down gently so that the lemon mousse is flush with the top of the dacquoise (this will be the bottom of the cake). Wrap and freeze the cake for at least 4 hours, or up to a month before glazing.
13. For the mirror glaze, sprinkle the gelatin powder over ⅓ cup (80 mL) cold water and set aside for 2 minutes to bloom. Place the chopped white chocolate into a larger pitcher or carafe that fits the wand of an immersion blender. Spoon the softened gelatin on top of the chocolate.
14. Place the sugar, condensed milk and the remaining ⅔ cup (160 mL) water in a medium saucepan and bring to a full boil over high heat (the mixture will bubble up). Boil for 1 minute while stirring and then pour over the gelatin and chocolate. Let this mixture sit for a minute, then use an immersion blender at low speed to combine the mixture.
15. Slowly pour the glaze through a fine-mesh sieve to strain out any air bubbles. Add a few drops of white food colouring and gently stir with a spoon. Divide the glaze into as many pitchers as you would like to colour. Add a few drops of food colouring to each pitcher and stir gently with a spoon (i ). Let the glazes sit, stirring occasionally, until they cool to between 80°F and 86°F (27°C and 30°C). They will thicken as they cool, but still be fluid.
16. When your glazes get close to the right temperature, set up your glazing area. Line a baking tray with parchment paper and place a cooling rack over the top. Place a large ramekin or other dish with a flat surface on the cooling rack to rest the cake on.
17. To unmold the frozen cake, remove the outer ring and peel away the parchment paper. Place the cake board on top of the cake and invert, resting the cake on the ramekin on the cooling rack. Use a hair dryer on a low setting to warm the bottom of the pan to loosen it from the mousse (ii ). Gently slipping a palette knife in between the pan and mousse will loosen it so you can slide it off.
18. To glaze the cake, you have a few options but you want to pour relatively quickly. Start in the centre and then widen your pour to ensure the cake is completely covered, or start at one side and pour in a back-and-forth motion to create stripes. To style your cake glaze, you also have a few options:
a) Slowly pour the coloured glazes into one large pitcher (do not stir) and pour over the cake to create flowing stripes of colour (3 to 6).
b) Pour on a base coat of colour and then pour on stripes of different colours and use a palette knife to blend them like a watercolour.
c) Keep it simple and pour one colour onto the cake. You can add splatters of pearl dust mixed with a little vodka by flicking a paintbrush over the cake, or decorate simply with fresh fruit after the glaze sets.
19. Once pouring is complete, let the cake sit for 15 minutes to set. Any drips that hang off the cake can be trimmed with scissors or a knife before you carefully transfer the cake to a cake stand or platter to chill until ready to serve. It’s best to glaze the cake about 4 hours before serving, to allow the cake to thaw in the fridge.
note
Your raspberry jelly centre will take on the shape of the vessel you pour it into: the curve of a bowl gives the jelly a nice semi-circular shape, but a flatter dish can look just as lovely.
note
The glaze will take on the warm creamy colour of white chocolate. If you add food colouring, the yellow tones in the glaze will change your added colours. To get true colour shades, add white food colouring to the base glaze to neutralize it.
Classic Carrot Cake with Pineapple
MORE INVOLVED
This is the original…the carrot cake I remember from my childhood. To me, the crushed pineapple is essential for this “classic,” though I’ll leave it up to you if you feel the need to add walnuts or raisins to the batter. Note that you can make an extra-tall presentation cake or a regular-sized version.
Serves 16 (Makes one 4-layer, 8-inch/20 cm round cake) • Prep Time: 40 minutes, plus cooling • Cook Time: 75 to 90 minutes
| 1½ cups (375 mL) | vegetable oil |
| 1½ cups (300 g) | packed light brown sugar |
| ½ cup (125 mL) | pure maple syrup |
| 6 | large eggs |
| 4 cups (400 g) | coarsely grated carrots |
| 3⅓ cups (500 g) | all-purpose flour |
| 2 tsp | ground cinnamon |
| 2 tsp | baking powder |
| 1 tsp | baking soda |
| 1 tsp | fine salt |
| 2 (14 oz/398 mL) | tins crushed pineapple, well drained |
| 1 cup (150 g) | raisins or 1 cup (100 g) lightly toasted walnut pieces (optional) |
| 1 double recipe | Cream Cheese Frosting (this page) |
| 1½ cups (150 g) | sweetened flaked coconut, for décor |
1. Preheat the oven to 325°F (160°C). Grease two 8-inch (20 cm) round cake pans and line the bottoms with parchment paper.
2. Whisk the oil, brown sugar and maple syrup by hand until well combined. Whisk in the eggs one at a time, then whisk in the carrots.
3. In a separate bowl, sift the flour, cinnamon, baking powder, baking soda and salt and add all at once to the batter, stirring until smooth. Stir in the crushed pineapple and the raisins (or walnuts) (if using). Divide the batter between the two pans and bake for 75 to 90 minutes, until a tester inserted in the centre of a cake comes out clean.
4. Cool the cakes in their pans on a cooling rack for 30 minutes, then tip the cakes out onto the rack to cool completely before frosting.
5. Slice each of the cooled cakes in half horizontally (see this page). Place the first layer on a platter or cake stand and spread the top with frosting. Top with the next cake layer and repeat with the frosting and remaining layers. Spread frosting to cover the sides and top of the cake, creating swirls with your palette knife, or spread the frosting as smoothly as you can and press coconut onto the sides of the cake. Chill the cake for at least 2 hours before serving. The cake will keep, uncovered, in the fridge for up to 4 days. Once cut, place a piece of parchment or plastic wrap directly on the cut surface of the cake.
note
This recipe makes an exceptionally tall cake, which can be stunning to present on a special occasion. For a more modest cake that serves 8 to 10, use half the quantity of each of the cake ingredients and divide the batter between two 8-inch (20 cm) cake pans and bake for about 50 minutes. When it’s time to decorate, you won’t need to slice the cake layers in half, and you can prepare a single recipe of the Cream Cheese Frosting and assemble as you wish.
Carrot Pumpkin Chiffon Cake with Cream Cheese Glaze
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A chiffon cake is a moist but also light and airily textured cake, and suits pumpkin and carrot flavours. If you have a juicer, you can make your own carrot juice for this recipe (three to four carrots) or you can buy it—the carrot juice adds a brilliant orange colour and a little extra vitamin A.
Serves 12 to 16 (Makes one 10-cup/2.5 L Bundt cake) • Prep Time: 25 minutes • Cook Time: 50 minutes to 1 hour
CAKE:
| 1 cup (250 g) | pure pumpkin purée |
| ½ cup (125 mL) | carrot juice, apple juice or water |
| ½ cup (125 mL) | vegetable oil |
| 7 | large eggs, separated |
| 2 cups (260 g) | cake and pastry flour |
| 1½ cups (300 g) | granulated sugar |
| 1 Tbsp (10 g) | baking powder |
| 1 tsp | ground cinnamon |
| 1 tsp | ground ginger |
| ½ tsp | fine salt |
| 1 cup (100 g) | coarsely grated carrots |
GLAZE:
| 4 oz (125 g) | cream cheese, room temperature |
| ½ cup (65 g) | icing sugar |
| 1 tsp | vanilla extract |
| 3 to 4 Tbsp (45 to 60 mL) | 1% or 2% milk |
|
Ground cinnamon, for sprinkling |
|
1. Preheat the oven to 350°F (180°C). Grease a 10-cup (2.5 L) fluted Bundt cake pan well and dust thoroughly with flour, tapping out any excess.
2. In a large bowl, whisk the pumpkin purée, carrot juice (or apple juice or water), oil and egg yolks until smooth.
3. In a separate bowl, sift the flour, sugar, baking powder, cinnamon, ginger and salt and stir these dry ingredients into the pumpkin mixture. Stir in the grated carrots.
4. Using electric beaters or a stand mixer fitted with the whip attachment, whip the egg whites until they hold a medium peak (they stand up with just a little curl when the beaters are lifted). Fold them into the batter in two additions. Scrape the batter into the pan (the batter will be fluid) and bake for 50 to 60 minutes, until a tester inserted in the centre of the cake comes out clean.
5. Cool the cake upside down on a cooling rack until completely cooled. To remove the cake, insert a skewer in just a few places at the outside edge and at the centre tube to loosen slightly, then tap the cake out.
6. For the glaze, beat the cream cheese, icing sugar and vanilla until smooth. Switch to a whisk and add the milk a tablespoon at a time, until a glaze consistency is achieved—the glaze should be able to cascade over the Bundt cake without being runny. Pour the glaze over the cake and spread gently to coax it a little over the sides. Sprinkle with cinnamon. Chill the cake until ready to serve.
7. The cake will keep, loosely wrapped, in the fridge for up to 3 days. Alternatively, store the unglazed cake, wrapped, at room temperature for 3 days. Dust it with icing sugar before serving.
notes
• The gentle slide of a glaze over the curves of a Bundt cake is a sight to behold. Once set, those drips look almost frozen in time. This is why I opt for a cream cheese glaze here over a cream cheese frosting.
• For a variation, try the Brown Butter Glaze from the Triple Gingerbread Bundt Cake (this page) as another deliciously autumnal option.
Carrot Cake Roulade
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Carrot cake adapts easily to a roulade because by nature the soft, flexible cake rolls easily and without cracking after being baked in a jelly roll pan. Naturally, cream cheese is rolled into this cake, which presents wonderfully on a dessert table and suits a Thanksgiving or Christmas celebration.
Serves 12 (Makes one 10-inch/25 cm cake) • Prep Time: 20 minutes • Cook Time: 35 minutes
CAKE:
| 3 | large eggs |
| ⅓ cup (70 g) | packed light brown sugar |
| ⅓ cup (70 g) | granulated sugar |
| 3 Tbsp (45 mL) | vegetable oil |
| 1 tsp | vanilla extract |
| 2 cups (200 g) | finely grated carrots |
| ¾ cup (110 g) | all-purpose flour |
| 1 tsp | baking powder |
| ½ tsp | ground cinnamon |
| ½ tsp | fine salt |
|
Icing sugar, for dusting |
|
CANDIED CARROT GARNISH AND ASSEMBLY:
| 1 | large carrot, peeled |
| ½ cup (100 g) | granulated sugar |
| ½ cup (125 mL) | water |
| 1 Tbsp (15 mL) | fresh lemon juice |
| ½ recipe | Cream Cheese Frosting (this page) |
1. Preheat the oven to 350°F (180°C) and line a 10 × 15-inch (25 × 39 cm) jelly roll pan (a baking tray with a lip).
2. For the cake, using electric beaters or a mixer fitted with the whip attachment, whip the eggs, brown sugar, granulated sugar, oil and vanilla at high speed until thick and frothy, about 3 minutes. Whisk in the carrots by hand.
3. In a separate bowl, sift the flour, baking powder, cinnamon and salt and add all at once to the batter, stirring until combined. Pour the batter into the prepared pan and coax it into the edges with a spatula (the batter is fluid).
4. Bake the cake for about 25 minutes, until the cake springs back when gently pressed. Cool the cake in its pan on a rack for 10 minutes.
5. Run a spatula along the inside edge of the still-warm cake to loosen it. Dust the surface of the cake with icing sugar and place a clean tea towel over the top. Place a second baking tray or a cutting board over the cake, and invert everything. Lift the jelly roll pan the cake was baked in (now on top) off the cake and peel away the parchment paper. Dust this side of the cake with icing sugar (i ).
6. Starting at one short end of the cake, loosely roll up the cake with the tea towel (so the cake doesn’t stick to itself) (ii and iii ). Return it, all rolled up, to the cooling rack to cool completely.
7. For the candied carrot garnish, use a spiralizer to make carrot curls. Bring the sugar, water and lemon juice to a full simmer over medium-high heat, then add the carrot. Reduce the heat to medium and simmer the carrot in the syrup for about 8 minutes, until tender. Drain the syrup and chill the candied carrot until ready to use.
8. To assemble, gently unroll the cake and remove the tea towel (you will find that the cake holds a bit of its curl). Spread a generous amount of the frosting over the entire surface of the cake, leaving 1 inch (2.5 cm) free at the least-curled short side (iv ). Roll up the cake again and place on a serving plate (v ). Pipe or spread the remaining cream cheese frosting on top, arrange the candied carrot curls over the frosting (vi ) and chill until ready to serve.
notes
• Candied carrot curls are easy to make and they are a fun way to add original décor to your roulade. If you don’t have a spiralizing tool, you can find spiralized carrots in the produce section of many grocery stores.
• If you are planning this roulade for a big gathering and want to get ahead, you can make, bake and roll your carrot cake ahead of time. Once cooled, unroll the cake, remove the tea towel and re-roll the cake using parchment paper. Wrap it well and then freeze until a day ahead of assembling. Thaw the cake on the counter before filling, and you’re all set.
Candied Orange Cassata
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I associate dry ricotta (and dry cottage cheese) with Christmas and the cheese-filled pierogies that my grandmother would make for our traditional Slovak Christmas Eve supper. But dry ricotta is also delicious in a sweet cassata filling. My mom regularly requests this festive Italian dessert around Christmastime, and even though it was not a part of our family celebrations when I was growing up, it has been absorbed into our schedule of many desserts over the course of the holiday season. Cassata makes use of candied orange peel, which abounds at holiday time and is not difficult to make at home. Prepare the orange slices well in advance, so you have some on hand for the busy entertaining season and for the filling and décor of this delicious dessert.
Serves 12 (Makes 1 large dessert) • Prep Time: 35 minutes, plus chilling • Cook Time: 25 minutes
CANDIED ORANGE SLICES:
| 2 | large navel oranges, unpeeled |
| 1½ cups (300 g) | granulated sugar |
FILLING:
| 2 (1 lb/450 g) | pkg dry ricotta |
| ⅔ cup (90 g) | icing sugar, sifted |
| 1½ oz (45 g) | coarsely grated dark chocolate |
| ½ cup (125 mL) | chopped Candied Orange Slices |
| ¼ cup (60 mL) | whipping cream |
| 2 Tbsp (30 mL) | orange liqueur (optional) |
| 2 tsp | vanilla extract |
ASSEMBLY:
| 1 cup (250 mL) | reserved syrup from Candied Orange Slices |
| 1 cup (250 mL) | water |
| 2 Tbsp (30 mL) | orange liqueur (optional) |
| 1 (14.1 oz/400 g) | pkg ladyfinger biscuits |
1. For the candied orange slices, slice the oranges thinly into wheels and remove any seeds, taking care not to tear the flesh of the orange.
2. Bring a pot of water to a boil and drop in the orange slices. Simmer for 1 minute, then strain, discarding the water.
3. Refill the pot with 1½ cups (375 mL) fresh water and add the sugar. Bring to a simmer over medium-high heat and then add the orange slices. Simmer gently, uncovered, for about 20 minutes—the peel will look slightly translucent (but not completely). Remove the pot from the heat and let the slices cool in the syrup to room temperature. Store the candied slices, refrigerated and in the syrup, for up to a month.
4. For the filling, beat the ricotta by hand to smooth it out and then beat in the icing sugar, chocolate, candied orange, cream, orange liqueur (if using) and vanilla until smooth. Set aside or chill until you are ready to assemble.
5. Line a 6- to 8-cup (1.5 to 2 L) bowl with plastic wrap. Drain five to six orange slices well. Arrange the orange slices, slightly overlapping them, in a circle at the bottom of the bowl.
6. Stir the reserved syrup, water and orange liqueur (if using) together. Set aside a quarter of the ladyfingers. Quickly dip the remaining ladyfingers into the syrup one at a time and place them in the bowl. Take the time to arrange them nicely along the bottom and sides—if the bowl has a curve to it, the ladyfingers will fit into the shape once they soften.
7. Spoon the ricotta filling into the bowl. Dip the reserved ladyfingers in the syrup one at a time and arrange them on top of the ricotta to cover it (this will be the bottom of the dessert). Cover the bowl and chill for at least 4 hours before slicing.
8. To serve, uncover the cassata. Place your serving platter over the bowl and carefully invert them together so that the platter sits on the counter. Remove the bowl and plastic and serve. Cut slices as you would a cake. The cassata can be made up to 2 days in advance.
note
To get the proper set of the filling so it slices cleanly, dry ricotta is best. It is often sold wrapped in paper or vacuum packed. If dry ricotta is not available, stir three 1 lb (450 g) tubs of creamy ricotta together and spoon them into a fine-mesh sieve or a colander lined with cheesecloth. Set the strainer over a bowl and refrigerate overnight to drain. Then measure out 2 lb (900 g) to use for the cassata.
