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Cake Batter Milkshakes

19 Jun

I know for a fact that whenever I’m baking, most of what I eat is the batter and not so much the final cookie/cake/brownie. WHo doesn’t love cookie dough? Get me a straw and I’ll slurp up that banana bread batter. I’m sure most of you feel the same!

Thus the inspiration for this shake. A healthy, non-scary-salmonella-raw-eggs-in-my-drank smoothie that tastes every bit as delicious as the real deal! The variations that can be had with this recipe are mind boggling! Carrot cake shake? Apple pie shake? !!!????!!!??

 

Cake Batter Milkshake

Serves 2

  • 1 frozen banana, cut into pieces (or 1 scoop ice cream)
  • 1 cup milk (or use cream for a more decadent dessert)
  • 1 tbsp nut butter or coconut butter (don’t skip! It provides the buttery taste!)
  • 2 tsp vanilla
  • 1/2 tsp baking powder
  • dash salt
  • 1 tbsp honey
  • 2 tbsp chocolate chips (or cocoa powder, depending on wether you want chocolate chip cookie or chocolate cake flavour)
  • 2 tbsp flour
  • 1 tbsp sprinkles + 1 tsp to garnish

Directions:

Throw all ingredients in the blender and blend until smooth. If you want a thicker shake, use less milk. If you want a runnier “batter” like shake, add more milk. Top shakes with sprinkles and enjoy!


xxxxxx

White Chocolate Coconut Cake with White Chocolate Cream Cheese Frosting

28 Apr

Hello, and long time no see! I am loving my break between school and work, and haven’t been blogging much lately! Paintball, skiing, drinks on the beach, froyo (you must go to Menchies if you never have!), and lots of time with friends. It feels great to be able to do whatever I want, and not worry about any commitments, even if it only lasts for a few days.

On Wednesday my friend Rachel celebrated her 20th birthday, and I made her this cake for her BBQ. I had no idea that about 5 other people were baking cakes, cookies, brownies and the such as well! W had so much food leftover that we decided to bring it to paintball the next day. I loved all the goodies, but I couldn’t help liking my cake as well. It is a denser cake, with a rich vanilla flavour that is enhanced by the white chocolate. The icing is white chocolate and cream cheese and super rich, and coated in sugared, shredded coconut. I thought it was quite cute and girly and perfect for a birthday celebration.

White Chocolate Coconut Cake with White Choco Cream Cheese Frosting

Cake

  • 2 3/4 cups flour
  • 1 3/4 cup sugar
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt
  • half cup salted butter, melted
  • 2 large eggs
  • 1 1/2 cups milk
  • 1 tbsp vanilla extract
  • 3 oz white chocolate, melted

Frosting

  • 1 cup butter, room temperature
  • 3 cups confectioners sugar
  • 8 oz cream cheese
  • 2 tsp vanilla
  • 3 oz white chocolate, melted
  • 1-2 tbsp milk
  • 3-4 drops red food colouring
  • 1-2 cups shredded, sweetened coconut

Directions:

Preheat oven to 350 and grease a 10 inch springfoam pan (or two cake pans).

For cake, mix together all dry ingredients in a large bowl. Mix in butter, then slowly beat in eggs. Slowly beat in the rest of the ingredients until a thoroughly mixed batter is formed. Pour batter into greased pan(s) and bake for 35-40 minutes, or until a toothpick comes out clean and the top of the cake in golden.

Let cake cool for 20 minutes, then cool further in the fridge for a couple hours. While cake finishes cooling, make frosting. Beat the butter and cream cheese until fluffy, then slowly beat in the sugar. As you require more liquid, add in vanilla and white chocolate. If still to thick, add in milk, 1 tbsp at a time until desired consistently is reached. Finally, mix in red food colouring until a light shade of pink is made.

Frost cake with a spatula, covering all sides in an even coating. Top with coconut. Cool cake for at least half an hour to set, then serve.

Happy Baking!! xxxx

Breakfast Mug Cake

18 Mar

Mug cakes are everywhere these days it seems, and whoever came up with the idea gets my nod of approval! The idea of making  single-serving sized cake, baked in a matter of seconds in your microwave, is genius. I have been making mug cakes for my last two breakfasts and it is safe to say that they will become a staple of mine.

next project...combining the coffee mug with the cake mug....

I know, cake for breakfast is not the healthiest choice, but hear me out! My recipe is very healthy because of the various substitutes you can make! The thing about mug cakes is that they don’t have to look perfect, as long as the texture and flavour is the way you want it. Of course, you could totally make yours full of butter and brown sugar and chocolate chips- I won’t tell anyone!

Rainbow mug 🙂

Like I said, there are many variations for this cake. I personally have done banana, cocoa powder, nutella, and peanut butter. But I want to try replacing the banana with grated carrot, and the chocolate with a gooey cream cheese center. Or try a cinnamon bun style!
Breakfast Mug Cake

  • 1/4 cup enriched flour (all purpose plus bran)
  • 1/2 tsp baking powder
  • 2 tsp cocoa powder
  • 1/8 tsp salt
  • 2 tsp stevia
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1/2 tsp vanilla
  • 1/2 a whisked egg (use the other half for tomorrows breaky!)
  • 1 tbsp milk
  • 1/2 tbsp coconut oil
  • 1/2 banana, mashed
  • 1/2 tbsp nutella
  • 1 tbsp peanut butter

Directions:

Pockets of warm, gooey nutella

Mix all the dry ingredients together in a medium/large mug, then add in the wet. Mix everything well and avoid leaving

flour at the bottom-this does not taste good when cooked. Stir in peanut butter well. Make a hollow in your batter and drop the little bit of nutella inside. Cook in mircowave for 1 minute. If it needs longer, try not to exceed 30 seconds more.

Grab a spoon and dig into a steamy mug of love!

steamy...

Happy breakfast!

xx.

Moist Fudgy Chocolate Cake with Nutella Buttercream Frosting

4 Mar

There are some food things you can’t keep in the house, or else they will be eaten in a matter of days. For me, these food things include ice cream, chinese food, leftover baking, and large quantities of nuts (yes I will eat a bag of nuts in a sitting). I have no will power against these food items, and thus it is mandatory to only eat them when I’m out for a special occasion. However, for my friend Mike’s birthday, I decided to create this cake with a not-in-my-house item.

Yes, nutella is by far my biggest NO FOOD ALLOWED item. It is so perfectly sweet, so perfectly creamy, and so perfectly rich, that I will sit and eat spoonfuls of the stuff. Me love long time.

And you know what? I’m so happy I bought it because this frosting was to die for! Like, over the top good. It was light, fluffy, and irresistibly drenched in nutella flavour.

fudgey, rich, and hella addicting

I was super happy with the whole cake- I couldn’t believe how moist, rich and fudgey it was, while still have a super light crumb! It’s a keeper. I slightly adapted the cake recipe from Take a Megabite. Make this for your friends birthday rather than buying them a million shots at the bar. This will taste much better, and they will most likely remember it better 😉 .

Moist Fudgy Chocolate Cake with Nutella Buttercream Frosting

Cake

  • 3/4 c cocoa powder
  • 1 tsp espresso powder
  • 1 1/2 cup boiling water
  • 2 cups flour
  • 3/4 cup sugar
  • 1 cup packed brown sugar
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt
  • half cup salted butter, melted
  • 2 large eggs
  • 1 tbsp vanilla extract

Frosting

  • 1/3 cup heavy cream
  • 3/4 cup unsalted butter, room temperature
  • 3/4 cup nutella
  • 2 cups confectioners sugar
  • 1 tsp vanilla extract

Directions:

Preheat oven to 350 degrees F and grease 2 8 inch cake pans or one 10 inch springfoam pan.

In a medium bowl, mix together cocoa powder, espresso, and boiling water. Set aside.

In a large bowl, sift together flour, baking soda, baking powder, salt, and sugars. Add in melted butter, and stir. Add eggs and vanilla and mix until combined. Finally, add cocoa mixture and beat until batter is smooth and thoroughly mixed.

Pour batter into pan(s) and bake for 30-35 minutes. Remove, let cool for 10 minutes, then remove. Slide a knife around edges to help remove cake from pans. Cool cake in fridge for twenty minutes or longer.

While cake cools, make frosting. Beat butter and nutella till smooth and incorporated. Add confectioners sugar and heavy cream and beat until combined. Beat in vanilla. Place in fridge until cake is done cooling.

When ready, frost cake. Sprinkle with additional confectioners sugar.

a slice is nice

Enjoy!

xx.

Chocolate Peanut Butter Espresso Cake

6 Jan

Hello Vancouver! I’m so happy to be back. Everyone everyone seems refreshed from the break, school work is still slack, and now is the time to ski and party as much as possible. I am trying to get back into my old (healthy) routine again, by eating healthier and staying organized. I have a hard semester coming up and I want to be as prepared and healthy for it as possible. I am also pretty curious and excited for new classes, though I know that this feeling will only last for a week or so.

Last night was the Ski and Board Clubs “Welcome Back” party at the Bourbon. I have to say, I am not a country girl, and never will be, but this place was pretty fun. I think I enjoyed it because there was a good crowd, but I just cant stand that whole honky-tonk, cowboy vibe. Weird considering I’m from Calgary…

Fudgy peanut butter icing. Ideal for tipsy crowds

To fuel up before going out, I made this Chocolate, Peanut Butter Espresso cake. I was really happy how moist the cake turned out, and loved the fudgy texture. I am not a big fan of those light, airy cakes that taste like you are eating nothing.

This cake is easy to make. I didn’t have two cake pans so I just used one big casserole dish. I adapted it from Megabite, and hers looked beautiful.

Chocolate Peanut Butter Espresso Cake

Cake

  • 3/4 cup unsweetened cocoa powder
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 1/2 t baking powder
  • 1 1/2 t baking soda
  • 1/2 t salt
  • 1 stick (8 T) unsalted butter, melted
  • 1 cup boiling water
  • 1/2 cup espresso
  • 2 large eggs
  • 1/2 cup chocolate flavoured peanut butter (or regular)
  • 1 t vanilla extract

Frosting

  • 2 sticks (16 T) unsalted butter, softened
  • 2 cups confectioners’ sugar
  • 1 T vanilla extract
  • 6 oz. good-quality unsweetened chocolate, melted and cooled
  • 1/2 cup chocolate flavoured peanut butter (or regular peanut butter)
Directions:
 
Preheat your oven to 350°. Butter two 8 inch round cake pans  and line bottoms with aluminum foil. Butter aluminum.
In a small bowl, whisk cocoa powder, flour, sugars, baking powder and baking soda, and salt. Set aside.
In a large bowl, beat melted butter, espresso shot, and hot water. Slowly add eggs, then vanilla, and finally peanut butter. Pour dry mix slowly into wet, beating continuously.
When mixture is thoroughly incorporated, pour into cake pans. Bake for 35 minutes until skewer comes out just clean. Let cool in pan, then remove cake and cool on wire rack. When cooled completely, add frosting.
 For frosting, beat softened butter, sugar, and vanilla. Slowly add melted chocolate, and finally peanut butter. Cool is freezer for 15-20 minutes, then spread evenly over cake.Enjoy!

xox

Spiced-Carrot Cake

21 Dec

Do you know know how tiring it is to grate a pound of carrots? My god, I thought I gave myself arthritis after! Thank goodness it all paid off in the end when it got incorporated into this fabulous Spiced-Carrot Cake!

I normally view carrot cake as an easter-type dessert. However, at the request of the boyfriend, I happily obliged and was so happy I did. This cake is moist and well balanced between sweet and spicy, and the icing is to die for! I adapted this recipe from Megabite, with changes to the icing and some to the cake.

Spiced-Carrot Cake

Cake

  • 2 cups flour
  • 1/2 t salt
  • 1 t cinnamon
  • 1/2 t ginger
  • 1/2 t nutmeg
  • 1 t baking powder
  • 2 t baking soda
  • 1 cups sugar
  • 1 cup brown sugar, packed
  • 4 eggs
  • 1 1/2 cups canola oil
  • 2 t vanilla
  • 1 lb or 3 cups finely grated carrots
Icing 
  • 12 oz. cream cheese, room temperature
  • 1 1/2 sticks (12T) unsalted butter, at room temperature
  • 2 t vanilla
  • 6 cups sugar
  • Juice from 1/4 lemon

Directions:

  1. Preheat the oven to 350°F. Spray or grease a casserole dish, or the equivalent of 3 9-inch cake pans.
  2. In a large bowl, whisk together the flour, salt, spices, baking powder and baking soda.
  3. In a medium bowl, Beat together the sugars, eggs, oil and vanilla. Pour over dry ingredients and beat just until mixed. Fold in the carrots.
  4. Pour batter in baking dish and bake for 28-34 minutes, or until a toothpick inserted in the center comes out clean.
  5. Allow cake to cool on wire rack, or keep in deep dish.
Icing 
  1. Place butter in saucepan and brown, while stirring constantly. Slowly add in sugar and whisk until completely melted and looking slightly like caramel. Let cool for a minute, then slowly add caramel to a medium size bowl. Beat in cream cheese, vanilla, and lemon juice. Once thoroughly beaten, cool in fridge to harden. Spread evenly over cooled cake, and add cut-out carrot flowers if you desire!Buckle down with a solid grater and get to work. This cake is worth the effort!