Lemon-Poppyseed Cake
This recipe is soaked in a lemon-vodka syrup for a rich, moist, and sinfully boozy cake. The vodka may be omitted from the lemon syrup for a more kid-friendly alternative, however, for the adventurous, a more intense cake may be achieved by increasing the citron vodka (from 1/4 cup) to 1/3 cup.
Servings12 slices
Prep Time1 hr
Cook Time35 mins
Passive Time3 hrs
Ingredients
For the Lemon-Poppyseed Cake
- 2 -3/4cups cake flour352g
- 2tsp baking powder
- 1/4tsp baking soda
- 3/4tsp kosher salt
- 3-1/2tbsp poppy seeds30g
- 3/4cup butterroom temperature, 170g
- 1-3/4cups granulated sugar366g
- 2tbsp lemon zestzest of 2-3 lemons
- 1/4cup vegetable oil60ml
- 4 large eggs
- 1tsp lemon extract
- 1tsp vanilla extract
- 1-1/3cups buttermilk315ml
- 2tbsp fresh lemon juice
- 2cups lemon curd(homemade or Wilkin & Sons Tipree Lemon Curd)
Lemon Simple Syrup
- 1/4cup fresh lemon juice
- 1/4cup citron vodkaoptional
- 1/4cup water
- 1/2cup granulated sugar
American White Chocolate Cream Cheese Buttercream
- 6ounces white chocolate chips
- 24oz cream cheesesoftened (3-8oz packs)
- 12oz salted buttersoftened (1-1/2 cups)
- 48oz confectioners sugar3-16oz boxes
- 1tsp vanilla extract
Instructions
Prepare Lemon-Poppyseed Cake:
- Preheat oven to 350 degrees. Grease bottoms of two 9-inch round cake pans. Line cake pans with 9-inch parchment cake rounds.
- Grease parchment cake rounds and sides of cake pans, lightly dust pans with flour, tapping out excess flour, set aside.
- Sift cake flour, baking powder, and baking soda into a large mixing bowl. Add kosher salt and poppy seeds and whisk 20 seconds to distribute poppyseeds throughout flour mixture, set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, granulated sugar and lemon zest until mixture becomes very pale and fluffy.
- Mix in vegetable oil and blend in eggs one
- at a time, mixing just until combined after each addition.
- In a liquid measuring cup mix together buttermilk, lemon juice, lemon extract and vanilla extract.
- Add 1/3 of the flour mixture to the butter/sugar mixture. Mix on low speed just until combined.
- Add in 1/2 of the buttermilk mixture and mix just until combined. Add another 1/3 of the flour mixture - mixing until combined. Mix in remaining half of the buttermilk mixture and finish by mixing in the remaining flour mixture, being sure to scrape the bottom and sides of the bowl with a rubber spatula.
- Divide batter among the two prepared cake pans (for even distribution, use a kitchen scale to weight out cake batter.) Spread batter in pans
- Bake in preheated 350 degrees oven for 30-35 mins or until a toothpick inserted into center of cake comes out clean.
- Remove cake layers from oven and allow to cool in the pans on a wire cooling rack for 15 minutes. Invert cakes onto wire racks to cool completely.
- Transfer cake layers on to cardboard cake rounds.
- With a serrated bread knife, carefully and evenly slice off 1/8-inch off the tops of the cake layers to remove crust exposing the cake (this will allow for the lemon simple syrup to penetrate and soak into the cakes).
- Using a pastry brush, generously brush cakes with lemon simple syrup.
- Wrap each layer loosely with plastic wrap. Chill in the refrigerator for 2 hours or overnight.
For the lemon simple syrup:
- In a small saucepan set over medium-low heat whisk together lemon juice, water, and can sugar until sugar has dissolved. If using, add citron vodka, set aside and allow to cool to room temperature.
To Prepare American White Chocolate Cream Cheese Buttercream:
- Place white chocolate chips in a in a small microwave-safe bowl. Microwave white chocolate in 20-second intervals (stirring in between) for 60-80 seconds or until just melted, being careful not to scorch chocolate. set aside to cool to room temperature before continuing.
- In a stand mixer outfitted with the paddle attachment, beat cream cheese and butter on medium-low speed until smooth. Scraping sides of bowl with a rubber spatula.
- Stir in vanilla extract. (This recipe uses salted butter, if using unsalted, add 1/2 tsp salt here)
- Gradually add confectioners sugar, mixing on low speed until blended after each addition.
- Remove the paddle and bowl from mixer, and scrape the paddle, and bottom & sides of the bowl to loosen any confectioners sugar that may be on the bottom.
- Return bowl & paddle to the stand mixer.
- Increase speed to medium-high, and beat until fluffy, 1-1/2 to 2 minutes.
Assemble Cake:
- Place 1 chilled Cake Layer top down on a 9-inch cardboard cake round; place onto a cake turntable/carousel, gently peel off parchment paper, top center with 1 cup of cream cheese buttercream. With an offset spatula or dinner knife, spread from center-out to the edge of the cake.
- Top with second layer (top down), and spread the buttercream on the sides of the cake from the bottom in an upwards motion to the top, filling any spaces between layers as you go.
- Top with 1 cup of the buttercream, again, spreading from the center out.
- Using a cake smoother or pastry scraper, hold the smoother vertical against the side of the cake, and slowly turn the cake to smooth the sides. It doesn’t need to be perfect, for this is a crumb coat just to set the cake.
- Refrigerate 30 minutes to set buttercream.
- Repeat the frosting step as above.
- Holding cake (from bottom of cake board) in one hand, gently press poppyseeds into the bottom third of the sides of the cake to garnish.
- Refrigerate 30 minutes or until service.
- Optional: top finished cake with an edible pastillage sugar poppy. See the ‘Notes’ section below for a link to purchase the red décortif poppy used to garnish the cake in the photo above.
- Although the cake is delicious cold directly from the refrigerator, the cake is best when allowed to sit out 45 minutes prior to serving.
Recipe Notes
To make as a Bundt cake:
Thoroughly brush the inside of a 12-cup Bundt cake pan with vegetable shortening. Dust with all-purpose flour. Fill with cake batter and bake in a pre-heated 350 degrees oven for 55 minutes or until a toothpick comes out clean when inserted in the cake. Cool 20 minutes in the pan. Invert onto a cooling rack to cool completely (about two hours). Return cake to the the Bundt pan. Pour lemon simple syrup evenly over cake, cover with plastic wrap, and allow to soak (at room temperature) for 1 hour, or overnight. Refrigerate cake until service. Invert cake onto a cake service plate. Serve with freshly whipped cream and fresh berries if desired. Serves 12.
Pastillage/Gum Paste Poppy
Visit my friend, Michelle Capogreco’s Etsy shop ‘Sweetpea Sugar Art’ for the edible red poppy I used on the cake pictured above. It was $25. - as well as many other beautiful edible art available in her shop.
Some may remember the gorgeous white crane she created for my birthday cake (created by Perfect Ending Cakes). At my Chinoiserie Birthday Party back in 2015 at Crystal Jade restaurant in San Francisco. Michelle ships worldwide from Syracuse, New York. http://www.etsy.com/listing/236969350
Handmade edible gum paste poppy cake topper
Photo credit: Sweetpea Sugar Art/Etsy
Aubrey’s Birthday Cake 2015
Photo credit: Drew Altizer Photography
Aubrey Brewster and his birthday cake, 2015
Photo credit: Drew Altizer Photography
Chop pecans. 
Toast pecans for 5 mins. 
Cool cakes in pans 10 mins before inverting on to cooling racks to cool completely. 
Melt chocolate in hot cream, stirring until combined & glossy. 
Whip chocolate ganache until fluffy. 
Dissolve sugar and melt butter with evaporated milk & egg yolks. 
Stirring constantly, cook over MED heat until a light butterscotch colour, and thickened. 
Stir in vanilla extract & dark rum. 
Mix in sweetened flaked coconut. 
Mix in toasted pecans. 
Allow Coconut-Pecan Frosting to cool. 
Spread Coconut-Pecan Frosting on to first (bottom) cake layer. 
Spread Coconut-Pecan Frosting on to bottom layer. 
Frost Whipped Chocolate Ganache over middle (2nd layer of cake. 
Fill in gaps between layers, and frost a thin layer (crumb coat) around sides and top circumference of the cake. 
Frost 2nd coat a bit thicker than first, smoothing out the sides with a pastry scraper. 
Spread top with Coconut-Pecan Frosting. 
Spread top of cake with Coconut-Pecan Frosting, 1/8 inch from edge. 
Pipe a scalloped border of Whipped Chocolate Ganache around the top circumference. 
Chill finished cake at least 1 hour, and up to a week.
German Chocolate Cake
Rich, moist, and velvety layers of chocolate cake, filled & crowned with oh so decadent and butterscotchy Coconut-Pecan Frosting, and enrobed in Whipped Chocolate Ganache.
Servings12 slices
Prep Time10 mins
Cook Time25 mins
Passive Time5 hours
Ingredients
Chocolate Cake
- 2cups all-purpose flour
- 2cups baker’s sugar
- 1-1/2cups buttercut into 1/2 inch cubes
- 3/4cup buttermilk
- 3/4cup whole milkor 2% milk
- 1/3cup cocoa powdersift if lumpy
- 3 large eggs
- 1-1/2tsp vanilla extract
- 1tsp baking soda
- 1/2tsp kosher salt
- Vegetable shortening & flour for dusting pans
Coconut-Pecan Frosting
- 2-1/2cups sweetened flaked coconut
- 2cups pecanschopped
- 1-1/2ounce cups evaporated milk12can
- 1-1/2cups baker’s sugar
- 1-1/2cups butter
- 6 large egg yolkslightly beaten
- 2tsp dark rumoptional
- 1tsp vanilla extract
Whipped Chocolate Ganache
- 1lbs semisweet chocolate chipsgood quality (or good chocolate chopped into small pieces)
- 2cups heavy whipping cream
Instructions
Prepare Chocolate Cake:
- Preheat oven to 350 degrees.
- Grease the sides and bottoms of three 8-inch round cake pans with vegetable shortening. Line the bottoms with an 8-inch parchment round and lightly grease the parchment then dust the pans with flour. Set aside.
- In the bowl of a stand mixer, whisk together: all-purpose flour, baker’s sugar, cocoa powder, baking soda, and kosher salt.
- Outfit stand mixer with the paddle attachment. Add cubed butter to flour mixture, mix on MED speed for 2 minutes, or until the mixture is crumbly and resembles wet sand.
- With mixer still on MED, add eggs one at a time, mixing until fully incorporated after each egg, add milk, buttermilk, and vanilla extract, mix until just mixed.
- With a rubber spatula, scrap down the sides and bottom of the bowl.
- Increase speed to MED-HIGH, and beat for 2 minutes longer. The batter may have a ‘curdled’ appearance (this is normal, and represents the bits of butter that will melt into the batter, assuring a silky moist cake).
- Using a kitchen scale, evenly divide cake batter amongst the grease and floured cake pans.
- Bake cakes on the center rack in your preheated 350 degrees oven for 25 minutes, or until a wooden skewer or toothpick comes out clean when inserted into the center of each cake. While the cakes bake, start the chocolate ganache.
- Transfer cake pans to a wire cooling rack, and cool in pans for 10 minutes (the sides of the cakes will have shrunk and pulled away from the sides of the pans. Invert pans on to wire racks, and allow cakes to cool completely (about 40 mins.)
- Carefully place each layer on to 8” round cake boards, wrap with plastic wrap, and refrigerate at least 1 hour to chill. Meanwhile, prepare Coconut-Pecan Frosting.
Prepare Whipped Chocolate Ganache:
- Place chocolate chips in a large bowl.
- In a microwave-safe measuring cup or bowl, heat the heavy whipping cream on HIGH for 2 minutes, or until hot to the touch, pour over the chocolate chips, and stir with a rubber spatula until the chocolate has melted completely, and the chocolate/cream mixture is smooth and glossy.
- Set aside, and stir from time to time, scraping the solidified ganache from the sides of the bowl, incorporating fully. The ganache will thicken to a custard consistency (about 3 hours).
- Transfer chocolate ganache to the bowl of a stand mixer outfitted with the paddle attachment.
- Beat on MED-HIGH until velvety thick, fluffy & light in colour. Cover with plastic wrap, and set aside in a cool place until ready to assemble cake.
Prepare Coconut-Pecan Frosting:
- Evenly spread chopped pecans on to a aluminum foil lined baking sheet, toast in a 350 degrees oven for 5 minutes.
- Transfer toasted pecans to a small bowl to cool. Allow to cool for 20 minutes.
- To a heavy 3-quart saucepan, stir together: evaporated milk, baker’s sugar, butter, and lightly beaten egg yolks. Mix to dissolve sugar.
- With a rubber spatula, stirring constantly, heat over MED heat for 5 minutes to melt the butter.
- Stirring constantly, continue to cook over MED heat for 15 minutes - being sure to scrape the bottom and sides of the pan. The egg/milk mixture will thicken to the consistency of custard, and will be a light butterscotch in colour.
- Immediately remove saucepan from the heat, and stir in vanilla extract and dark rum. Mix in sweetened flaked coconut and toasted pecans.
- Transfer mixture to a clean bowl.
- Set aside and allow to cool and thicken - giving the mixture a stir from time to time (about 1 hour). Keep covered until ready to assemble cake (the frosting can be made the day or two before assembling the cake, and kept refrigerated; allowing it to set out for 1 hour to soften before using).
- Assemble the German Chocolate Cake:
- Unwrap plastic wrap, and carefully peel off parchment round from first cake layer, and place TOP-UP on to a cardboard cake round.
- If using, center cake & cake round on to a cake carousel.
- Measure out 1-1/3 cup of Coconut-Pecan Frosting centered on top of first layer. Using a offset spatula, spread frosting from center-out to 1/8 inch from the edge of the layer (the frosting should be approximately 1/4 inch thick).
- Unwrap plastic and parchment from second layer, place cake TOP-DOWN on to frosted first layer.
- Measure out 1-1/3 cup Whipped Chocolate Ganache in the center of the 2nd cake layer. As previously instructed, using a offset spatula, spread ganache from center-out to 1/8 inch from the edge of the layer (the whipped ganache should be approximately 1/4 inch thick).
- Center the top cake layer on top of the middle layer.
- Filling the gaps between the layers, with an offset spatula, spread a thin ‘crumb coat’ layer of Whipped Chocolate Ganache from the BOTTOM-UP, all around the sides of the cake, ending on the outer circumference of the top of the cake.
- Refrigerate cake for 30 minutes to set the ganache ‘crumb coat’, readying the cake for the next layer of ganache.
- Place the crumb coated cake onto a cake drum (as pictured) or a cake server. And onto a cake carousel (if using).
- As before, spread a tad thicker layer of Whipped Chocolate Ganache from the BOTTOM-UP, all around the sides of the cake, ending on the outer circumference of the top of the cake. Using a cake scraper, smooth out the sides of the cake, filling any empty spots (if necessary) with more ganache as needed. There is no need to frost the top of the cake with the Whipped Chocolate Ganache.
- Return cake to the refrigerator, and chill 30 minutes.
- Measure out 1-1/3 cup of Coconut-Pecan Frosting centered on top of the cake. Using an offset spatula, spread frosting from center-out to 1/8 inch from the edge of the layer (again, the frosting should be approximately 1/4 inch thick).
- Lastly: Fill a pastry bag outfitted with a medium star pastry tip with remaining Whipped Chocolate Ganache (you should have approximately 1-1/2 cups of ganache).
- Holding at a 45 degree angle, place pastry tip at the outer edge of the circumference of the cake, slightly overlapping the edge of the Coconut-Pecan Frosting, gently squeeze pastry bag, lifting up slightly, then down, releasing pressure to form an inch-long tail. Repeat to create a scalloped border around the top of the cake.
- End the final scallop my pulling the tip under the first scallop to close the end.
- Refrigerate cake for at least one hour to set the whipped ganache. Keep refrigerated until an hour before serving, giving the cake an hour to come to the perfect serving temperature.
- The cake will keep fresh refrigerated up to one week, and two days at room temperature, or one month frozen. If freezing, defrost cake in the refrigerator overnight, again, removing from the refrigerator an hour before serving. Enjoy! Serves 12.
Coconut Cake with Coconut-Rum Pastry Cream & Vanilla Cream Cheese Buttercream
Three layers of super-moist coconut sponge, layered with coconut rum crème pâtissière, vanilla cream cheese buttercream, glittered in sweetened flake coconut.
Servings12 slices
Prep Time1 hour
Cook Time30 mins
Passive Time6 hours
Ingredients
Coconut Cake
- 2 1/2cups cake flour
- 1-1/2cups baker’s sugar
- 5 large egg whites(save two yolks for the pastry cream)
- 1cup canned coconut milknot the sort that’s found near the almond milk
- 1/2cup buttermilk
- 3/4cup buttersoftened (1-1/2 sticks)
- 1cup sweetened flaked coconut(you want “angel flaked, or flaked”, not shredded)
- 1tsp baking soda (be sure the baking soda is freshand purchased with 3 months)
- 1/2tsp kosher salt
- 2tsp vanilla extract
- 1tsp coconut extract
- vegetable shortening for greasing pans.
- All-purpose flour for dusting pans
Coconut-Rum Pastry Cream (Easy Method)
- 1 175g packet Dr. Oetker Shirriff Coconut Pie Filling Mix
- 3cups whole milk
- 2 large egg yolks
- 1tbsp corn starch
- 1tbsp dark rum
- 1tbsp butter
Vanilla Cream Cheese Buttercream
- 16oz cream cheesesoftened (2-8oz packs)
- 1cup salted buttersoftened (2 sticks)
- 2-1/2lbs confectioners sugar
- 1tbsp heavy whipping cream
- 1tsp vanilla extract
Instructions
Prepare Coconut Cake
- Preheat oven to 350 degrees.
- Grease the sides and bottoms of three 8-inch round cake pans with vegetable shortening. Line the bottoms with an 8-inch parchment round and lightly grease the parchment then dust the pans with flour. Set aside.
- In the bowl of a stand mixer, sift together, cake flour and baking soda.
- Whisk in bakers sugar and kosher salt. Set aside.
- Fit stand mixer with the paddle attachment, and mix flour mixture and softened butter on LOW speed for 45 seconds, or until mixture resembles wet sand.
- With the mixture on LOW, add buttermilk and coconut milk, mix 1-1/2 minutes, scrapping the bottom and sides of the bowl with a rubber spatula halfway through, continue to mix until we’ll combined.
- Add egg whites, vanilla and coconut extracts to mixture, beat on MED-HIGH for 2 minutes, scraping the bottom and sides of the bowl with a rubber spatula after the first minute, continue until no lumps are visible.
- Remove bowl from stand mixer, with rubber spatula, mix in sweetened flaked coconut.
- Evenly distribute cake batter between the 3 greased and floured cake pans. Using a kitchen scale to weigh out the batter will insure even layers. (Mine usually weigh out to approximately 1lb and 6 grams each)
- Bake on the oven’s center rack for 25 minutes until evenly risen, golden brown, and a skewer comes out clean when inserted into the center of the cake.
- Allow cakes to cool in the pans for 15 minutes, then invert cakes from pans onto cooling racks, and allow to cool completely.
- Loosely individually wrap cake layers in plastic wrap, and refrigerate to chill. This can be done the day ahead.
Prepare the Coconut-Rum Pastry Cream
- In a medium size bowl, hand whisk egg yolks until foamy (about 30 seconds), set aside.
- In a saucepan, whisk together the packet of Coconut Pie Filling Mix, cornstarch, and whole milk until dissolved.
- Place over MED heat, and stir constantly for 12 or so minutes, until filling mixture has thickened and begins to bubble.
- Remove from heat.
- While whisking vigorously, add approximately 1 cup of the hot filling mixture to the yolks. This will “temper” the yolks, so they won’t scramble.
- Whisk in remaining hot filling mixture.
- Return mixture to the saucepan, and whisk constantly over MED heat for 2 minutes.
- Immediately remove from heat, pour mixture back into the bowl, mix in dark rum and butter, stir until butter has completely melted, set aside 5 minutes to cool.
- Stir mixture every 10 minutes, until it reaches room temperature.
- Place plastic wrap directly on to the Coconut-Rum pastry cream so a skin doesn’t form. Refrigerate 4 hours, or overnight to thicken completely.
Prepare the Cream Cheese Buttercream:
- In a stand mixer outfitted with the paddle attachment, beat cream cheese and butter on MED-LOW speed until smooth (about 30 seconds), scraping the bottom & sides of the bowl with a rubber spatula.
- Stir in vanilla extract and heavy whipping cream. (This recipe uses salted butter, if using unsalted, add 1/2 tsp salt here.) Beat on MED speed 1 minute, scrapping the bowl in between.
- With the mixer on LOW speed, gradually add confectioners sugar by heaping spoonfuls, mixing to incorporate after each addition.
- Remove the paddle and bowl from mixer, and scrape the paddle, and bottom & sides of the bowl to loosen any confectioners sugar that may be on the bottom.
- Return bowl & paddle to the stand mixer.
- Increase speed to MED-HIGH, and beat until fluffy, 1-1/2 to 2 minutes.
- Cover with plastic wrap and set in a cool spot until ready to use.
Assemble Cake:
- Fit a pastry bag with a 5/8 inch round piping tip, fill with 1-1/2 cups buttercream, tighten opening by twisting to create pressure towards the tip.
- Center 1 chilled cake layer top down on to a 9-inch cardboard cake round; gently peel off parchment paper.
- Pipe a 5/8 inch border around the top circumference of the edge of the cake layer to create a parameter wall to hold in pastry cream.
- Top center with 1 cup of the coconut-rum pastry cream, and spread to the buttercream parameter with an offset spatula or dinner knife, spread from center-out to the edge of the buttercream.
- Repeat with second layer.
- Top with third layer as before, now spreading the buttercream on the sides of the cake from the bottom in an upwards motion to the top, filling any spaces between layers as you go.
- Top cake with 1 cup of the buttercream, again, spreading from the center out.
- Using a cake smoother or pastry scraper, hold the smoother vertical against the side of the cake, and slowly turn the cake to smooth the sides.
- Refrigerate cake for 30 minutes to firm up buttercream.
- Repeat the previous 4 steps to add another layer of buttercream, refrigerating the cake for another 30 minutes to set the buttercream.
- Repeat icing the cake once more to create a sticky layer to adhere coconut.
- Place a large can on to a cookie sheet and place cake on top of the can.
- Gently press sweetened flaked coconut around the sides of the cake, pressing slightly to embed coconut into the sticky layer of buttercream. Allow excess coconut to fall on to cookie sheet. Dust top with coconut.
- Refrigerate cake 30 mins longer to set.
- Serves 12.
Passover - Chocolate-Dipped Coconut Macaroons
Double or triple this recipe for a very welcoming Passover hostess gift, or to give as parting gifts.
Servings20 macaroons
Prep Time5 mins
Cook Time18 mins
Passive Time1 hour
Ingredients
- 3cups shredded coconut
- 3 large egg whites
- 2/3cup baker’s sugarsuperfine
- 2tbsp potato starchPLUS 1 tsp (or cornstarch*)
- 1-1/2tsp vanilla extract
- 1tsp coconut extractoptional
- 1/2tsp kosher salt
- 1-1/2cups semisweet chocolate chips
Instructions
- In a large bowls toss thoroughly to combine, shredded coconut, potato starch (or cornstarch, if using), baker’s sugar, and kosher salt. Set aside.
- In a medium-size bowl, whisk together egg whites, vanilla extract, and coconut extract until foamy (about 20 seconds).
- Stir in egg whites mixture into coconut mixture until thoroughly combine.
- Tightly cover with plastic wrap and set aside for 1 hour, allowing coconut to soften. Give it a good stir every 20 minutes.
- Preheat oven to 325 degrees. Line one 1/2-sheet pan with parchment paper.
- Give the macaroon batter another stir.
- Using a medium size (1-1/2 ounce) scoop, scoop macaroon batter onto the parchment-lined sheet pan one apart.
- Bake in a preheated 325 degree oven for 18 minutes, or until the tops and bottom are golden brown.
- Let cool on sheet pan 5 minutes, then transfer the coconut macaroons to a cooling rack to cool completely (about 40 minutes).
- Line a sheet pan with parchment, set aside.
- In a microwave-safe bowl, in increments of 20 seconds, microwave (on HIGH) to melt chocolate chips (about 1-1/2 to 2 minutes total), stirring in between. When most of the chops have melted, and only some lumps remain, stop using the microwave, and stir to finish melting.
- Holding the top of the cooled coconut macaroon, gently dip the bottom into melted chocolate, pressing to coat up the side 1/4 inch. Gently wipe of an excess chocolate with a rubber spatula. Set dipped macaroon onto the parchment-lined sheet pan.
- Repeat with all macaroons. Microwave chocolate for 20 seconds, if it starts to thicken.
- Transfer any remaining melted chocolate to a disposable pastry bag or zipper bag. With a pair of scissors, cut the tip just enough to allow chocolate to easily pipe a thin line.
- In a back and fourth zigzag motion, using slight pressure, pipe a drizzle over tops of the coconut macaroons with melted chocolate.
- Allow chocolate to set at room temperature for 3 hours, or set in refrigerator 10 minutes.
- Store in an airtight container. Keeps for a week.
- Makes 20 2-1/2 inch coconut macaroons.
Recipe Notes
*Cornstarch During Passover
The Rabbinical Assembly, the governing body for the Conservative movement of Judaism, declared in 2016 that kitniyot, which encompasses legumes (such as peanuts, beans and peas), rice, and corn, are kosher for Passover.
Guinness-Chocolate Cake with Irish Cream Cheese Buttercream
A rich layer of Guinness Stout and cocoa enriched cake, topped with a velvety Bailey’s Irish Cream spiked cream cheese topping.
Ingredients
Guinness-Chocolate Cake
- 2cups all-purpose flour
- 1-1/2cup baker’s sugar
- 1cup Guinness Stoutno foam
- 3/4cup melted butter
- 1/2cup cocoa powderunsweetened (I use Valrhona 100% Cacao)
- 1/2cup sour cream
- 2 large eggs
- 1-1/2tsp vanilla extract
- 1tsp baking soda
- 1/2tsp salt
- Vegetable shortening for greasing pan
- Flour for flouring pan
Bailey’s Irish Cream Cheese Buttercream
- 8oz cream cheesesoftened
- 2/3cup buttersoftened
- 1/4cup Bailey’s Irish Cream liqueur
- 1pound confectioners sugar
- 1/2tsp vanilla extract
Instructions
Prepare Guinness-Chocolate Cake:
- Preheat oven to 350 degrees.
- Melt 3/4 cup butter, set aside.
- Grease sides and bottom of a 9-inch springform pan with vegetable shortening, place a 9-inch parchment round on the bottom. Dust sides of springform pan with flour. Set aside.
- In a large bowl, whisk together: all-purpose flour, baker’s sugar, cocoa powder, baking soda, and salt. Mix well.
- In a medium bowl, beat eggs.
- To the beaten eggs, whisk in: sour cream, Guinness Stout, and vanilla.
- Whisk wet mixture into flour mixture until well combined. Whisk in melted butter until fully incorporated and smooth.
- Pour cake batter into greased & parchment lined and floured 9-inch springform pan.
- Bake on the center rack in a preheated 350 degrees oven for 50 mins, or until a skewer comes out clean when inserted into the center of the cake. The cake should have risen into a cracked dome top.
- Remove pan from oven, and set on a cooling rack to cool for 20 mins, remove cake from springform pan, and cool completely on rack (about two hours).
- Loosely wrap cake in plastic wrap, and refrigerate until chilled (about 2 hours or overnight).
Prepare the Bailey’s Irish Cream Cheese Buttercream:
- In the bowl of a stand mixer, fitted with the paddle attachment, on MED speed, cream the butter & cream cheese together until combined; stopping to scrape the bottom & sides of the bowl with a rubber spatula.
- Add Bailey’s Irish Cream and vanilla extract, blend until smooth, again, scraping the bowl.
- With the mixer on LOW, spoon the confectioners sugar into the cream cheese mixture 1/2 cup at a time, blending after each addition.
- Scrape the sides of the bowl, and any confectioners sugar at the bottom of the bowl.
- Beat on MED-HIGH for 2 mins, or until light and fluffy.
Frost the Cake:
- Place cake on a cake drum, cake round, cake stand, or serving platter.
- On the top center of the Guinness-Chocolate cake, mound 3 cups of Bailey’s Irish Cream Cheese Buttercream.
- Using an offset spatula, gentle spread from the center out, frosting to the edge, leaving the sides of the cake bare.
- Keep covered in the refrigerator. Serves 10-12
Banana-Walnut Bread
This recipe yields three small 7x3 inch loaves to gift (seen in photo), or one large 8-1/2 by 4-1/2 inch loaf.
Servings1-3 loaves
Prep Time10 mins
Cook Time30-55 mins
Ingredients
- 2cups ripe bananasmashed (about 5 bananas)
- 1-1/2cups all-purpose flour
- 1cup unbleached granulated sugar
- 3/4cup walnutsfinely chopped
- 1/2cup buttermelted
- 1/4cup vegetable oil (or peanut oilcanola oil, or corn oil)
- 1 large eggbeaten
- 1tsp baking soda
- 1/2tsp cinnamon
- 1/2tsp salt
- 1tsp vanilla extract
- 1/2tsp banana extract(optional, this will intensify the flavor without adding an artificial taste)
- vegetable shortening for greasing pans.
- Extra flour for flouring pans.
Instructions
- Preheat oven to 350 degrees. If baking three 7x3 small loaves to gift, as seen in the photo, place a sheet pan on the middle rack to heat with oven.
- With vegetable shortening or butter, grease and flour an 8-1/2 by 4-1/2 inch loaf pan, if using three 7x3 inch paper pans, no greasing & flouring needed, (as seen in photo - see Recipe Notes below for ordering information), skip this step.
- In a medium-size bowl, whisk together all-purpose flour, baking soda, cinnamon, and salt. Whisk until the cinnamon is visibly dispersed throughout (this is a good indication that the baking soda has been thoroughly combined, thus an even rise). Set aside.
- In a large bowl, mash bananas with the back of a fork until just lightly lumpy.
- With a rubber spatula, stir in melted butter, vegetable oil, vanilla extract, and banana flavour (if using) to bananas, blend until incorporated.
- Add sugar, and mix vigorously until smooth.
- Stir in flour mixture until combined.
- Pour batter into the greased and floured loaf pan, or evenly disperse between the three paper loaf pans.
- Top batter (loaf, or loaves) with finely chopped walnuts.
- Bake the 8-1/2 x 4-1/2 inch loaf on the center rack for 50-55 minutes, or until a wooden skewer or toothpick comes out clean when inserted into the center of the banana bread. Bake the paper loaf pans on a baking sheet 30-35 minutes or until a wooden skewer or toothpick comes out clean when inserted into the center loaf.
- Allow loaf to cool in pan for 15 minutes, then invert pan to remove. Let cool completely, then wrap tightly with aluminum foil.
- Allow paper loaves to cool completely in paper pans, then wrap in clear cellophane bags, sealed with twist ties or ribbon, or wrap in plastic wrap.
Recipe Notes
I’m delighted to share my decadent take on this beloved cake, and I hope it becomes your go to fir any occasion.
Grate 3 cups fresh carrots 
The Carrot Cake Batter 
Use a scale to weigh batter for even layers 
Tap pans on the counter to release air bubbles 
If a skewer or toothpick come out clean, it’s ready 
Even rise 
Cool in pans on a rack 15 minutes 
Allow butter & cream cheese come to room temperature 
Gradually add confectioners sugar 
Whip buttercream until light & fluffy 
Light & fluffy buttercream 
Spread buttercream from the center out 
Dollop buttercream in center 
Grease, line, and flour sides 
Ice the top 
Smooth sides of cake 
Smooth edges inward with offset spatula 
The star tip for scalloped border 
Thoroughly blend colour 
Gently press finely chopped walnuts into sides 
Use a toothpick to add colour concentrate 
Carefully place cake on cake drum or cake stand 
Add a scalloped border 
Buttercream carrot roots 
Hold the ‘leaf’ tip vertically 
Pipe on carrot in a ‘ball’ shape 
Start carrot top, wiggling out 
The Carrot Cake
3-Layer Carrot Cake with Cream Cheese Buttercream
This show-stopper, is grand. A tall cake, moist & decadent, and packed with fruit, this classic is beyond incredible, and will quickly become a favorite when you want to impress. See ‘Notes’ below for cupcakes
Servings12-16 slices
Prep Time20 mins
Cook Time35 mins
Passive Time5 hrs
Ingredients
Carrot Cake Batter
- 3cups all-purpose flourplus more for dusting pans
- 1cup baker’s sugar(superfine)
- 1cup light brown sugarpacked
- 1/2tsp kosher salt
- 2tsp baking soda
- 1-1/2tsp ground cinnamon
- 1/2tsp ground nutmeg
- 3 large eggslightly beaten
- 1-1/2cups vegetable oil
- 1-1/2tsp vanilla extract
- 2cups crushed pineapplewith juice (2-8oz cans, undrained)
- 3cups shredded carrots
- 1cup unsweetened applesauce
- 1cup sultanas
- 1cup chopped walnuts
- 1/2cup sweetened flaked coconutpacked
- Vegetable shorteningfor greasing pans
Cream Cheese Buttercream
- 24oz cream cheesesoftened (3-8oz packs)
- 12oz salted buttersoftened (1-1/2 cups)
- 48oz confectioners sugar3-16oz boxes
- 1tsp vanilla extract
- 1-1/2cup walnutsfinely chopped
Instructions
To Prepare Cake Batter:
- Pre-heat oven to 350 degrees fahrenheit (176 celsius). Position rack in the center of the oven.
- Grease bottom & sides of three 9-inch round cake pans with vegetable shortening. Line bottoms with parchment rounds, dust sides with flour.
- In a large bowl, whisk together flour, baker’s sugar, baking soda, cinnamon, nutmeg, and salt. Mix until cinnamon is visibly disbursed throughout.
- Add brown sugar, mix until combined.
- Add beaten eggs and vegetable oil, stirring just until dry ingredients are moistened.
- Stir in vanilla extract, pineapple, shredded carrots, applesauce, chopped walnuts, and sultanas. Mix with on MED speed until well combined, use a rubber spatula to scrape the bottom & sides of the bowl in-between mixing.
- Divide batter into three 9-inch greased & floured cake pans.
- Bake on the center rack in a preheated 350 degrees oven (with fan) for 35 minutes, or until a wooden pick inserted in center comes out clean.
- Cool in pans on wire racks 15 minutes.
- Remove from pans to wire racks, and cool completely, about 2 hours.
- Wrap cakes with plastic wrap and chill in refrigerator 1 hour to overnight.
To Prepare Cream Cheese Buttercream:
- In a stand mixer outfitted with the paddle attachment, beat cream cheese and butter on medium-low speed until smooth. Scraping sides of bowl with a rubber spatula.
- Stir in vanilla extract. (This recipe uses salted butter, if using unsalted, add 1/2 tsp salt here)
- Gradually add confectioners sugar, mixing on low speed until blended after each addition.
- Remove the paddle and bowl from mixer, and scrape the paddle, and bottom & sides of the bowl to loosen any confectioners sugar that may be on the bottom.
- Return bowl & paddle to the stand mixer.
- Increase speed to medium-high, and beat until fluffy, 1-1/2 to 2 minutes.
To Assemble Cake:
- Place 1 chilled Cake Layer top down on a 9-inch cardboard cake round; gently peel off parchment paper, top center with 1 cup of cream cheese buttercream, and other an offset spatula or dinner knife, spread from center-out to the edge of the cake.
- Repeat with second layer.
- Top with third layer as before, now spreading the buttercream on the sides of the cake from the bottom in an upwards motion to the top, filling any spaces between layers as you go.
- Top with 1 cup of the buttercream, again, spreading from the center out.
- Using a cake smoother or pastry scraper, hold the smoother vertical against the side of the cake, and slowly turn the cake to smooth the sides.
- Press chopped walnuts into the sides of the cake to cover the sides.
- Fill piping bag fitted with a medium-sized star tip (I use the Wilton 1M tip) with 1-1/2 cups of cream cheese buttercream.
- Pipe a scallop border around the border on top of the cake, by holding the tip at a 45 degree angle on the surface of the cake, and gently squeezing the bag in an upwards motion, then down, releasing pressure, and pulling to a tip (tail), in a wave shape. Repeat around the border of the cake. Serves 12-16
Optional - To Make Buttercream ‘Carrot’ Decorations,
- In a small bowl, mix 2/3 cup buttercream with a very small amount of orange food colour, or equal amounts of red & yellow to achieve desired colour. Fill a pastry bag, fitted with a medium-small round tip (I use the Wilton 1A tip) with the orange buttercream.
- In another small bowl, mix 1/4 cup buttercream with a very small amount of ‘Kelly’ green food colour to achieve desired shade. Fill a pastry bag, fitted with a ‘leaf” tip (I use the Ateco 352 tip) with the green buttercream.
- Select on the top of the cake where you wish to pipe the carrots, I do six equally around the top, pointing towards the center. Pipe 12 or 16 if you prefer a carrot on each slice of cake.
- Holding the tip at a 45 degree angle against the inside of the scalloped border, gently squeeze piping bag to for a little ball, stop, press one more ball, release pressure, and pull into a point (tail) towards the center to creat a 1-1/2 inch baby carrot. Each little ball represents the ridges of an actual carrot. Repeat.
- For the ‘carrot top’, hold the green buttercream-filled pastry bag’s leaf tip at a 45 degree angle on the top of the bulbous end of the carrot, gently squeeze bag while pulling back towards the scalloped border in a ‘wiggling’ motion, releasing pressure and pulling out to a tip.
Recipe Notes
Cupcakes & Mini Cupcakes
This recipe makes 3 dozen (36) full-size cupcakes. Fill cupcake liners 1/4 inch from the top, bake 25 minutes, or until a toothpick or wooden skewer comes out clean when inserted into the middle of a cupcake.
Mini Cupcakes
Mini 2-inch White Gold-Lined Cupcake Liner
Makes 80 mini 2” cupcakes. I use these gold-lined mini cupcake liners (they are available in pink, sky blue, brown, and white - as pictured above). They are ridged, and stand on their own, without any need for mini cupcakes tins; simply fill them with cake batter 1/4 inch from the top, place on a baking sheet pan (takes two sheet pans, 40 each), and bake in at 350 degrees, for 18 minutes, or until a toothpick or wooden skewer comes out clean when inserted in the middle of a cupcake.
Recipe Variations & Substitutes
Golden raisins are a perfect substitute for sultanas.
Try chopped pecans instead of walnuts, or a combination of both!
Try adding 1/2 cup finely chopped candied ginger root to the batter to add a warm touch of spice.
The Ultimate Everything Chocolate-Chip Cookie
These are the cookies Santa wants for Christmas!
Servings62 cookies
Ingredients
- 5cups all-purpose flourunsifted
- 2cups buttersoftened
- 4 large eggsroom temperature
- 4cups semisweet chocolate chips
- 2cups white chocolate chips
- 2cups butterscotch morsels
- 1-1/2cup unbleached granulated sugar
- 1-1/2cup light brown sugar(firmly packed)
- 1-1/2cups pecansroughly chopped
- 1-1/2cups walnutsroughly chopped
- 1-1/2cup dried cranberries
- 1cup sweetened flaked coconutpacked
- 3tsp vanilla extract
- 2tsp baking soda
- 2tsp kosher salt
- 1/2tsp instant espresso powder(optional - the scant amount of espresso powder enhances the chocolate flavor without adding a coffee flavor)
Instructions
Recipe Notes
These petite two-bite versions are excellent for tea, parties, small goodie bags, or for when you need to share with a group.
2-ounce ice cream scoop and 1-ounce cookie scoop yields a 3”x1” inch cookie, and a 2-1/2”x1/2” inch cookie (respectively).
To Prepare Tea Sized Cookies
Prepare the Cookie Dough.
Follow the ‘Bake the Cookies’ Steps 1 & 2.
Step 3: Using a 1-ounce cookie scoop (see size difference in the photo), scoop cookie dough on to parchment-lined 12” x 15-1/2” sheet pan 2 inches apart.
Each sheet pan holds 12 cookies (4 cookies lengthwise, 3 across).
Step 4: Bake at 350 degrees for 8 minutes, remove sheet pans from oven and allow to cool on sheet pan 5 minutes, then transfer cookies to a wire rack to cool completely.
Continue with Steps 5 & 6.
Makes 124 2-1/2” x 1/2” cookies.
Variation: Tropical-Chip Cookie
Follow the recipe for ‘The Ultimate Everything Chocolate-Chip Cookies, but replace all of the chips, fruit, and nuts for the following cookie dough mix-ins.
4 cups white chocolate chips, 3 cups diced candied dried pineapple chunks, 3 cups chopped macadamia nuts, 2 cups butterscotch morsels, 1-1/2 cups sweetened flaked (not shredded) coconut, 1-1/2 cups dried cranberries or diced dried mango, and add 1 tsp rum flavoring extract when adding the vanilla (in addition to the vanilla extract in the recipe).
Grand Marnier Cranberry Relish
The classic accompaniment to Roast Turkey.
I worked out the basics for you; the perfect balance of sweet & tart, and a velvety texture to satisfy everyone - including the die-hard fans of the ‘slop ‘n slice’ jelly variety.
You’ve got the basics, so make it your own! Fold in chopped pecans or walnuts for crunch, add mandarin oranges, raisins, currants, or dried cherries if chewy suits your tastes. And a little extra brandy at the end for a bit more sophistication!
Servings1 quart
Prep Time3 mins
Cook Time30 mins
Passive Time1 hour
Ingredients
- 2 - 12oz bags fresh cranberries
- 2cups granulated sugar
- 2tbsp orange zest(zest of 2 oranges)
- 2/3cup orange juiceseparated in two
- 1cup water
- 1tbsp cinnamon
- 1/3cup Grand Marnier liquor
- 1tsp vanilla extract
Instructions
- In a 4-quart saucepan, over MEDIUM heat, add: ONE 12-ounce bag fresh cranberries, sugar, orange zest, 1/3 cup orange juice, and water.
- Simmer over MEDIUM heat for 10 mins, stirring occasionally, using the back of a wooden spoon or heat-resistant rubber spatula to gently press cranberries against the side of the pan to gently pop them, if they hadn’t popped on their own while simmering.
- Stir in cinnamon, and continue to simmer until the natural pectin in the cranberries has thickened, and it coats the back of a spoon.
- Stir in the other 1/3 cup orange juice, and the remaining 12-ounce bag of cranberries.
- Reduce heat to MED-LOW, and continue to simmer for another 15 minutes, stirring and pressing cranberries, as above.
- Simmer 10 minutes longer, or until it’s the consistency of apple sauce.
- Stir in Grand Marnier liquor, and simmer 5 mins longer to cook out alcohol.
- Remove from heat. Stir in vanilla extract.
- Allow to cool to room temperature, store in 32oz plastic container. The natural pectin in the cranberries will further set the relish during refrigeration. Refrigerate at least 1 hour. In a jar or airtight container, the cranberry relish will keep up to a month.
Recipe Notes
Cranberry Relish is also delicious with cheese. Serve a small bowl to accompany your cheese board, as one would chutney.
Slice the top rind from a wheel of Brie to expose the cheese, spread a thick layer Grand Marnier Cranberry Relish on top. Serve with sliced baguette.
Classic Cheesecake
Servings10 slices
Prep Time15 mins
Cook Time35 mins
Passive Time8 hours
Ingredients
Graham Cracker Crust
- 16 graham crackers(squares, one packet)
- 1/3cup all-purpose flour
- 1/3cup buttermelted
- 2tbsp granulated sugar
Cheesecake Batter
- 16oz cream cheesesoftened to room temperature (2-8oz packets)
- 1cup sour cream
- 1cup granulated sugar
- 2 large eggs
- 2tbsp lemon juicejuice of one lemon; and zest, if a brighter and more citrusy cake is preferred.
- 2tbsp all-purpose flour
- 2tbsp corn starch
- 2tsp vanilla extract
- 1/4tsp kosher salt
Sour Cream-Cheese Topping
- 8oz cream cheesesoftened to room temperature.
- 1/2cup granulated sugar
- 1/4cup sour cream
- 1/2tsp vanilla extract
Instructions
To Prepare Crust
- Preheat oven to 350 degrees.
- Melt 1/3 cup butter in the microwave, or over the stove in a small saucepan, set aside.
- Line the bottom of an 8-inch springform pan with an 8-inch parchment disc.
- To a large 1 gallon size plastic zipper bag, add: graham crackers, flour, and sugar. Press air from bag, and seal.
- Lay zipper bag flat, and with a rolling pin, wine bottle, are the back of a skillet, roll across the bag to crush graham crackers to a mealy crumb. Shake bag to combine.
- Add melted butter, and shake and massage bag until the crust mixture resembles wet sand. Check with your fingertips to ensure butter has fully coated the flour & crumb mixture.
- Evenly disperse crust mixture into the bottom of prepared springform pan.
- With the bottom of a straight-sided water glass or measuring cup, working from the center-out, gently and evenly press crumbs into the bottom of the pan, working out to the sides, form a 1/2 lip around the circumference to form a short-sided crust up the sides of the pan (about 1/2 an inch).
- Bake in preheated 350 degrees oven for 12 mins.
- Transfer pan to a rack, let cool completely (about 25 mins).
- Prepare Cheesecake Batter.
To Prepare Cheesecake
- Adjust oven temperature to 325 degrees.
- In a bowl of a stand mixer or a large bowl with a hand mixer, beat together: softened cream cheese, sugar, and vanilla, being sure to scrape the sides of the bowl with a rubber spatula, blend until smooth, and sugar has dissolved.
- Mix sour cream, lemon juice (add zest of 1 lemon if a more bright and citrusy cake is preferred), flour, cornstarch, and salt into cream cheese mixture, continue to beat with mixer until smooth, and no lumps of flour or corn starch remain - being sure to scrape the sides of the bowl with a rubber spatula.
- Add eggs one at a time, mixing well after each addition.
- Place pan with the prepared crust on a baking sheet.
- Pour cheesecake filling over crust, using an off-set spatula to evenly spread out filling in necessary.
- Place on your oven’s center rack, and bake for 30-35 minutes or until the edges of the top of the cheesecake begin to puff slightly and the center slightly jiggles (but has not puffed) when gently wiggled. And will help prevent a crack from forming.
- Turn off heat, and open the oven door slightly, using a rolled-up kitchen towel to keep the door open a jar. This step will “ripen” the cheesecake, giving it that signature ‘tanginess’.
- Allow cheesecake to cool in and along with the oven until room temperature (about 4 hours).
- Refrigerate cheesecake for at least 4 hours or better, overnight.
- With an off-set spatula, evenly spread Sour Cream-Cheese Topping over the top of the cheesecake.
- Refrigerate 2 hours longer.
- Serves 10.
To Prepare Sour Cream-Cheese Topping
- Beat cream cheese, sugar, sour cream, and vanilla together until smooth, and sugar has completely dissolved.
- To check if the sugar has dissolved, rub a bit of topping between your fingers to check for grittiness.
- With an off-set spatula, spread topping evenly over the top of the cheesecake, refrigerate at least two hours to set.