Cakes — Page 22

Chocolate Chip Mug Cake (Microwave Cake)

May 26, 2013 by Jenn

This is one of the few things that I have remade after making it for the purposes of filming. It’s that good. A day in the life of a foodie YouTuber consists of practicing a recipe, tweeking it, filming it, and taking pictures of it. Rarely, and I mean rarely do we (Paul and I) actually eat what I make. (Obviously if you’ve seen me recently I been doing my fair share of eating!!–insert self deprecating talk here blah, fat, blah, ugly) I love my cheesecake but other than that, after having made hundreds of cakes over the last three years, the idea of eating a piece of cake does not appeal to me one bit.

This recipe is the exception.

Normally, at the end of picture taking, we donate the food we’ve made and carry on to the next idea. But, with this recipe, I ate the entire mug cake, AND half of Paul’s! It is soooo good. And a word of advice, if you underbake it **just** a little bit it comes out super gooey and ooey. I’m salivating thinking about it right now. HOLD ME BACK FROM THE MICROWAVE!!!!!!

After I ate 1.5 mugs of this Chocolate Chip cake, I was definitely full of chocolate. Until the next day when I had another one. Oops.

I’m not allowed to microwave cakes anymore.

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Filed Under: Cakes, Tutorials, Videos Tagged With: cake, cake in a cup, Microwave Cake, Mug cake

How to Make Homemade Cheesecake

May 21, 2013 by Jenn

This cheesecake recipe is to die for. I’m not just saying that. I have it from authority from my hairdresser. You KNOW that hairdressers are all knowing! Sandy has been doing my hair since I was 14 and whenever anyone else has done it, I have always been disappointed. Throughout university, I refused to get my hair cut (not because I was poor, just simply a snob) except at Christmas and in the summer when I would be home to see Sandy. I’m already dreading the day when I have to find a new hairdresser when she retires . . . hopefully we can work something out, like her never retiring. That sounds good to me.

On to the cheesecake and why this has anything to do with Sandy! I made this cheesecake recipe for Sandy’s daughter’s wedding cake and it was ranted and raved about. This cheesecake has never failed me. I have made it many times, and each time it yields the same delicious, rich results. The graham cracker crumb crust, is topped with delicious cheese filling, and finally it is covered with a light sour cream layer to provide just the perfect accompaniment to the cheesecake.

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Filed Under: Cakes Tagged With: cheese cake, cheesecake, homemade cheesecake, how to make make cheesecake, make cheesecake

Butterfly Cake with Frosting Sheets (Part 3)

May 18, 2013 by Jenn

Having read parts 1 and 2 on edible printing, you’re now ready to put a cake together!

In the first video, I showed you how to set up your printer and what you need as far as ink, and frosting sheets. In the second video, I showed you how to layout a design using Icing Image’s iidesign program (which is an online software subscription you can buy). And in the third video, I show you how to incorporate the previous two videos together to create a butterfly cake using edible frosting sheets.

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Filed Under: Cakes, Tutorials, Videos Tagged With: Butterfly Cake, edible printing, frosting sheets, Icing Images, icing sheets

Edible Printing: Layout and Design for Cakes (Part 2)

May 15, 2013 by Jenn

Learning how to layout and create designs for edible printing is probably the most difficult process in edible printing. If you are a wiz at Photoshop or a similar design program, you get 3 gold stars and can skip this tutorial!! But you might want to check out the video anyway as I show you a cool online software program with lots of built in designs etc already there!

This is the second video in a three part series, so if you’ve ended up here without seeing Part 1, make sure you head there and check it out. In the first video, I showed you how to set up your printer and what you need as far as ink, and frosting sheets goes. In this second video, I will show you how to layout a design using Icing Image‘s iidesign program (which is an online software subscription you can buy). And in the third video, I show you how to incorporate the previous two videos together to create a butterfly cake using edible frosting sheets.

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Filed Under: Cakes, Tutorials, Videos Tagged With: edible images, edible photo printing, edible printer, Icing Images, icing sheets

Edible Printing 101 (Part 1)

May 6, 2013 by Jenn

Adding an Edible Printer to our bakery has been one of our greatest investments. It is truly amazing what you can add to your cakes and cupcakes by printing out an edible image.

We did a video a couple of years ago (a year…I don’t remember!) on edible printing basics, and since we have recieved steady questions and comments on that video, we thought it would be a great video to make with a more in-depth focus.

We have turned the new video idea into a series, and I will have two subsequent posts up on the idea. In the first video, I show you how to set up your printer and what you need as far as ink, and frosting sheets. In the second video, I show you how to layout a design using Icing Image‘s iidesign program (which is an online software subscription you can buy). And in the third video, I show you how to incorporate the previous two videos together to create a butterfly cake using edible frosting sheets.

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Filed Under: Cakes, Tutorials, Videos Tagged With: edible images, edible ink, edible printer, edible printing, frosting sheets, Icing Images

Roman Honey Cake

April 30, 2013 by Jenn

Here’s a little baking from the past. Honey cakes go back thousands of years to the Egyptians, Greeks and Romans. Honey was the universal sweetener in baked goods until sugar from sugar cane started to become popular in the middle ages. This Honey cake would be delicious topped with whipped cream, while still warm.

Roman Honey Cake:

Ingredients:

3 eggs
7 Ounces (198 Grams) Liquid Honey
2 Ounces (57 Grams) All Purpose Flour

Procedure:

Whip eggs in stand mixer fitted with the whisk attachment. You will want the eggs to be stiff and form peaks. Slowly add the honey, and continue to mix until well incorporated. Remove egg and honey mixture from the mixer. Add the flour, small amounts at a time, by folding it into the egg mixture. Continue this until all of the flour has been incorporated.

Pour mixture into a greased 9″ pan, and bake for 40mins at 350F.

Once the cake has cooked, slice and top with homemade whipped cream! Our Homemade Whipped Cream Video: http://youtu.be/qkECJuoJt6M

Filed Under: Cakes, Tutorials, Videos Tagged With: Ancient cake, Roman Cake, Roman Honey Cake

How to make a Donut Cake

April 24, 2013 by Jenn

Mmmm . . . donuts! Here in Canada we have Tim Horton’s and once a year they reward us nutty Canucks with their “Rrrrroll up the Rim” contest. Roll your r’s when you say it!

Supposedly, you have a one in six chance to win things like RAV4’s, BBQ’s, TV’s and gift cards, but I’m just happy when I will a free coffee, or DONUT! The contest usually runs for March and April, or until the cups run out (I assume) and unfortunately when I went through the drive thru a couple days ago, I had a plain cup. No more “Rolling Up the Rim” for us in Cranbrook. So now that I have my stock pile of cup liners that were winners, it’s time to cash them in!

My absolute favourite baked good from Tim’s is their Tea Biscuit, which is basically a scone and when I went to use my free donut for it, I was told I couldn’t. “You can get a muffin, cookie or donut, maam”. What? Not a tea biscuit? Fine. A donut it is. If you force me, and twist my arm, I’ll order a deep fried, covered in chocolate ganache, ooey, gooey delightful bite of goodness. I contemplated the most bang for my buck (piece of cup). . . the Long John (sprinkles AND chocolate), the Boston Cream (chocolate and bavarian cream) or the Canadian Maple (bavarian cream and maple ganache). I went with the Maple Cream and it was delicious!!

So, with donuts on the brain, I present to you the Donut Cake!

In this video we show you how to make a doughnut (donut if you will) cake using our vanilla cake recipe and topping it with chocolate ganache and sprinkles.

Keep reading for the recipe.

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Filed Under: Cakes, Tutorials, Videos Tagged With: Donut Cake, Doughnut Cake

Royal Icing Daffodil Flowers

April 14, 2013 by Jenn

Daffodils made from piped royal icing are a great decoration for your cakes and cupcakes. Royal icing flowers are typically used for decorating traditional wedding cakes.

Nothing says springtime like a daffodil! We’re finally out of the ugliness of winter, and shortly, the tiny green buds will be poking through the ground!

Side story . . . my aunt died of cancer a number of years ago now, and my uncle, to honour her memory, got a tattoo of a yellow daffodil, with the letters “HB” underneath it . . or above it? I can’t quite remember. The daffodil is to remember her courageous fight with cancer and the letters stand for Honey Bunny, their term of endearment for each other. My auntie was an incredible women, brought three amazing kids into this world, and made my uncle a very happy man. I can’t help but think of her whenever I see a daffodil, or a crocus. Her ashes are laid at a place called Crocus Hill on her parent’s farm in Alberta.

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Filed Under: Cakes, Tutorials, Videos Tagged With: royal icing, Royal Icing Daffodil, royal icing flower

Chocolate Chip Mug Cake (Microwave Cake)

How to Make Homemade Cheesecake

Butterfly Cake with Frosting Sheets (Part 3)

Edible Printing: Layout and Design for Cakes (Part 2)

Edible Printing 101 (Part 1)

Roman Honey Cake

How to make a Donut Cake

Royal Icing Daffodil Flowers

Happiness is Homemade

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