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 🙂
A few weeks ago, I was scrolling through my Facebook newsfeed when I stumbled across one of those short cooking/baking tutorial videos. I generally don’t pay too much attention to those videos but that video caught my eye because the Hydrangea cupcake they were making was so gorgeous and stunning. Most of all, it looked pretty easy to pipe. The only tricky part was figuring out how to get those beautiful colors because each flower consisted of two colors.
I was actually really excited to learn how to make this because I was starting to get bored with what I was baking. Don’t get me wrong, I love to bake but sometimes it feels like I’m always making the same thing. With cupcake or cake decorating, at least I can be creative in terms of how the final presentation looks. Besides, people always eat with their eyes first and even if my baking is horrendous, I can always compensate with a visually appealing dessert 🙂
For this type of flower cupcake, they usually call for a 5 star closed tip piping tip. Unfortunately, I purchased the wrong one a while back because I didn’t know enough about piping tips so I had the 8 star closed piping tip. In the end, it achieved a similar result but I don’t think it looks as nice as if I had the 5 starred one. I will have to get myself a Wilton 1B piping tip next time!
To find out how I was able to achieve the mixed color buttercream, check out my upcoming post on how I make unicorn cupcakes.
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
Last week while I was at Costco, I impulsively bought a large bag of lemons thinking that I could use them all up before they go bad, no problem. After all, lemons last quite some time and are very versatile right? Besides… Costco offered such a great deal, I couldn’t say no!
A week later, one of my lemons already started to mold and some of them were turning soft 🙁 So I panicked and looked up as many lemon recipes as possible to use up as much of my remaining lemons as I could. One that really caught my eye was the Lemon Blueberry Loaf recipe.
I was super excited to make this. For some reason, blueberries and lemon really go well together. Presentation wise, it’s extremely vibrant.
The recipe I followed produced a fairly dense loaf.
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 →
One of my goals this year is to document all of our cooking and baking adventures so that by the end of the year, we can publish all of our creations into a book that we can share with family and friends. Most importantly, it documents how our cooking and baking skills have evolved over time and it will encourage us to be more creative and refine our recipes that is worth sharing.
I kicked off 2015 with one of my proudest creations to date – a chocolate bunny roll cake! Inspired by cute roll cakes I’ve seen on the internet where characters and designs can be customized for each cake, I decided to take a stab at making my own roll cake design as I have yet to see anyone create a cute bunny roll cake.