Yesterday, we celebrated our friend’s 30th birthday. Turning 30 is a pretty huge milestone for most people and I wanted to make her a birthday cake that represented her – a unicorn! Because she’s one of a kind 🙂
Originally, I was gonna make her a traditional 3 tiered 6 inch cake for her birthday but we typically stuff ourselves full during dinner and I had a feeling that the 4 of us would not be able to finish all that cake. So as a compromise, I decided to make a mini cake! I think this one is only 3 inches wide but I layered it so it is still 3 layers 🙂 This way, she still gets her unicorn cake but we will likely be able to finish it all!
For this cake, I used my favourite decadent chocolate cake recipe as the base but just halved it since this cake is almost half the size. She specifically requested this cake for her 30th so I couldn’t let her down! It’s definitely my go to cake recipe to date as everyone seems to love it! It’s a very moist cake that’s rich in chocolate flavour – if you haven’t checked it out already I highly encourage you to visit my Decadent Chocolate Coffee Cake recipe here on the blog.
I also previously made Unicorn cupcake which is where I drew the inspiration of the cake decoration from such as the fondant horns and ears. Visit the unicorn cupcake recipe for details on how to make those!
All in all I’m very happy with my creation! I highly encourage you all to try this and make it for your special someone 🙂
Sometimes the bf gets a random craving for a specific dessert late at night and he asks me to whip something up for him. Often times, he cannot make up his mind as to what he wants because he lists off 5 things he wants and I told him I’m not making all of that for him when I know he’ll only eat 2 pieces and there’s no way I can finish the rest.
I’m also very lazy – so I opt to pick the option that requires the least amount of effort while also taking advantage of what we already have in stock in our pantry. One of the options we considered was making donuts but I ran out of milk – he suggested I use whipping cream instead since we had that in stock but I am not planning on substituting 1 1/3 cup of milk with whipping cream!
So the alternative was to use pizza dough instead! Ya that is kinda random but recently we ordered some cinnamon stix from Domino’s Pizza and they were pretty good and guess what – made from pizza dough too! It was a good compromise and I thought it’d be interesting to try it out. Hence – Cinnamon Sugar Apple Donuts was born!
The effort to make this was minimal – what took the longest was really just waiting for the pizza dough to proof (which took minimum an hour).
So if you’re ever getting some cravings late at night – give this a try!
First, prepare your pizza dough. Activate the yeast by mixing it in the warm water and wait a few minutes until it starts to foam. Once it foams, you know your yeast is ready.
In a separate bowl, combine flour and salt. Slowly, add about half of the yeast mixture into the dry ingredients and drizzle a bit of the extra virgin olive oil as well.
Continue mixing the dough until the wet ingredients are incorporated, and add in the rest of the yeast mixture and olive oil. Mix until all the dry ingredients are incorporated. If the mixture is still looking a bit dry, add a bit more water.
Knead the dough on a well floured surface until it's smooth and tacky to the touch, about 5 minutes. When you shape the dough into a round ball and it springs back to the touch after pressing on it gently, it's ready. Put it into a well greased bowl with olive oil and cover with saran wrap and allow to rise for an hour or until doubled in size.
Meanwhile, prepare your apple filling. Toss the diced apples with the flour, cinnamon, brown & white sugar mixture. Set aside.
Prepare your cinnamon sugar mixture my whisking together cinnamon and sugar. Set aside until ready to use.
Once your dough has proofed/doubled in size, punch down the dough. Take pieces of dough and form them into round disks and fill with the apple filling. Cinch them up like you would a dumpling, twisting the opening close and reform them into round shape.
Prepare your oil for deep frying. In either a deep fryer or a sauce pot, fill it up with vegetable oil (enough for the donuts to float to the top) and heat it up until it reaches 350F. Drop each donut into the oil and flip occasionally to ensure even browning.
Once they float to the top, they are ready! Remove with slotted spoon to remove excess oil and quickly toss them in the cinnamon sugar mixture and set aside on wire rack to cool. Serve immediately!
This is by far one of my most popular and most requested desserts of all time. Everyone whose tried it has loved it and are always asking me to make it again! The great thing about this recipe is that it’s super versatile as you can basically change up the flavour of the coffee cake to whatever you want just by changing the toppings! It can be a Strawberry Coffee Cake, Blackberry Coffee cake, you name it!
Most people think that since this is called a coffee cake, it naturally tastes like coffee right? WRONG. This cake got its name because it is commonly eaten alongside coffee but it tastes great by itself.
If you’re looking for a dish to impress, look no further!
On another note, we’ll be heading to Japan this Friday for 2 weeks and we’re super excited! So there will be some radio silence for a while 🙂
Preheat the oven to 375F and grease an 8 inch square baking dish with PAM or brush with vegetable oil
In a mixing bowl, sift together flour, sugar, salt, and baking powder
In another mixing bowl, whisk together egg, half & half cream, pure vanilla extract, and melted butter
Slowly stir in your wet ingredients into your dry ingredients a little bit at a time while whisking to incorporate. Mix until the batter is smooth and there are no more pockets of dry flour.
In a small bowl, whisk together your brown sugar and cinnamon. Sprinkle the mixture over your thinly sliced apples and toss to coat. Add in the 1/2 tbsp of water and toss to coat further to help give the apples a bit of moisture. Set aside until ready to assemble.
In a separate bowl, combine all ingredients for the crumble topping and cut in the cold butter using a pastry cutter until you have a crumbly mixture.
To assemble your coffee cake, pour your cake batter into the square baking pan. Top the cake with a thin layer of the sliced apples mixture and pour over any remaining cinnamon sugar mixture you may have left over. Finally, cover the apples with the crumble topping mixture. Make sure the crumble topping mixture isn't too thick as this will prevent the crumble from browning
Bake in the oven for 30-35 mins or until a toothpick comes out clean
I love chocolate cakes but more often than not, the cakes I have are dry and lacking that rich chocolate flavour that I’m looking for. In preparation of my dad and I’s birthday tomorrow, I was once again tasked to make another birthday cake. Kinda sad that I had to make my own birthday cake actually… but not really since I do enjoy doing it so I don’t mind 🙂
This is the first time that I tried making this chocolate cake recipe. I decided to modify the original recipe slightly so that it had more of a coffee taste to it. I wanted to make a coffee cake but everytime I google’d coffee cake, I get traditional coffee cake, and not coffee flavoured cake -_- so I kinda had to make this one up on the go.
I was extremely satisfied with the end results. Despite the fact that my cake almost overflowed in the oven because the batter doubled in size and my cake pan wasn’t large enough, it all turned out well. The cake was very moist and rich in chocolate flavour. This recipe is going down in the books – will be making this again. It was sooo good 🙂 It wasn’t too sweet either so that’s a plus!
My dad and I’s birthday are coming up in a few weeks and we’re going to celebrate it with my extended family today. A couple of days ago, my dad tasked me to bake a cake at the very last minute and I began flustering because I was not prepared in the slightest… I didn’t even have all the proper equipment or ingredients to do cake decor! Picking the simplest cake to make as possible that I know my family will like (one that’s not too sweet), I decided to make a Japanese Strawberry Shortcake.
I did struggle quite a bit to make it seeing as it was my first time but it was quite the learning experience to say the least. For this post, I took a different approach and did a step by step picture walkthrough of the entire process (for the most part). See more after the jump! Continue reading →