Coconut Cream Cake with Toasted Meringue Frosting

Print Print | Print Email this to a friend | January 20, 2010
Filed Under cake, recipe | 60 Comments

This fall in the midst of my book tour was a François gathering. My husband’s family were all coming together in Vermont to celebrate the 50th wedding anniversary of his parents. This is no easy feat for this group, they are spread far and wide. Relatives came from Paris, New York, Toronto, Trinidad and of course, Minneapolis. Because of an engagement on the book tour I had to miss the anniversary party, but got there in time to have Thanksgiving dinner with everyone. In the airport on my way to Vermont I stopped at the magazine rack and picked up an issue of Fine Cooking that had a spread on Party Cakes. I’d left this very magazine on my kitchen table at home, where I’d been meaning to flip it open. In the mad rush that had led up to this moment I failed to plan what I’d be making for dessert, which was my contribution to the meal. I wanted to make cakes for Anna and Ewart, whose party I’d missed and they had to be something a little bit over-the-top and creative. My mother-in-law is a potter and adds a sense of beauty and creativity to everything she does. Her art and home represent a life that has been rich in travel, culture, a sense of wonder and mostly joy. These are all things that I admire tremendously and hope to create in my own life. So these cakes had to be something a little out of the ordinary. (Did I happen to mention that Graham’s sisters and brothers are tremendous cooks and his cousin is the executive chef at Balthazar/Pastis and Minetta Tavern in NYC?) No pressure, but my cakes had to kick ass!

The cake in Fine Cooking with the meringue topping all done up like curls reminded me of my son Charlie and seemed to have just the whimsy and statement that I was looking for. I made my own coconut pastry cream and meringue, but loved the flavor combination and attitude of what Rebecca Rather created on those pages. I’ve made this cake several times since and as you will see at the end of the post I often use my Devil’s Food recipe in place of the white cake. In both forms it disappears quickly and with much ooohing and aaahing. Read more

Chiffon Cake with a Tuscan Twist!

Print Print | Print Email this to a friend | January 7, 2010
Filed Under cake, recipe | 47 Comments

What an exciting year 2009 was. Towards the end it got a little too exciting and I was forced to take a break from posting. Now that the schedule of promoting Healthy Bread in Five has slowed down and the fevered pitch of the holidays has subsided I can get back to what I love. Don’t get me wrong I love my job, but when it all comes at once it can feel like too much of a good thing. Baking cake is a pure comfort. It is how I got started in this career in the first place, I needed a way to calm down after work, so I baked. After a particularly stressful day at work I whipped up a pile of cakes and my husband suggested I go to culinary school. I think I quit my job the next day and enrolled in the culinary program at the local technical college. It didn’t take long to figure out that I LOVED the study, but not the school. After much consideration I packed my bags, left my husband and dog behind (just for a while) and headed off to the CIA in NY. I was in heaven. Even after serving my time in restaurant kitchens, delivering wedding cakes to psycho brides and having to make 3000 spun sugar curls for a benefit dinner in the sweaty month of August, I love my job. So, despite being exhausted at the end of 2009 and needing a rest, I head into 2010 with a whole lot of gratitude and excitement about what this year brings.

As some of you may know from my facebook page my husband/web designer/IT guru is in the processes of revamping ZoëBakes, stay tuned for those changes soon. I am also working on a 3rd book with Jeff, about Pizzas and Flatbreads from around the world. The project has me obsessed with Italy and other points on the map where these breads are eaten. This summer my family will embark on a journey to find, taste and bake some of them. We’ll start in Italy, so I’ve been gearing up, which in my world means cooking Italian foods. Hence the Tuscan Twist on Chiffon cake. Traditionally it is like a super luscious angel food cake that is made with oil and egg yolks in addition to lots and lots of whites whipped and folded in. Instead of using a neutral flavored oil, which only adds to the texture, but not much in the way of flavor, I used a fruity olive oil. Bellissimo! Read more

Bûche de Noël ~ Christmas Yule Log

Print Print | Print Email this to a friend | December 16, 2009
Filed Under cake, recipe | 35 Comments

This is a classic French dessert that is served at Christmas time. Bûche de Noël translates as the “Christmas Log” and is meant to look like the piece of wood you are about to toss into the fireplace. It is a rather odd tradition and yet I find myself making one every year. It always reminds me of the TV station that plays Christmas music and shows nothing but a burning log in a fireplace. I thought those were just memories of my long ago childhood, but I was amazed to see that the burning log still finds its place on YouTube even today.

Despite my unglamorous association there is something quite elegant and beautiful about the Bûche de Noël. According to Larousse Gastronomique the yule log cake tradition started in the 1870s when Parisian pastry chefs decided to replace the less elaborate brioche style fruit loaf with this more festive confection. Although I am quite partial to the Panettone style breads, I can see why pastry chefs created something a little more fussy to work on, that is just how we are!

In the giving spirit of the holidays I encourage you to check out Menu for Hope 6 at Chez Pim! So many wonderful gift idea to bid on and what a wonderful cause!

Vegan Triple Chocolate Cupcakes from “New Vegetarian” by Robin Asbell (win a signed copy)

Print Print | Print Email this to a friend | December 9, 2009
Filed Under Book Giveaway, Uncategorized, cake, recipe | 137 Comments

I’m a sucker for a chocolate cake and so it seemed the perfect place for me to dive into Robin’s newest book. This one caught my eye for another reason as well, it is vegan. No, I’m not a vegan, but I’ve been looking for this very recipe since the day my brother and his girlfriend announced to the family that they were. I’d been experimenting with vegan cakes to serve them, but honestly I hadn’t gotten very far. I’m too wedded to butter, eggs and cream. Robin came to the rescue. I gave the recipe a test run for Katherine’s (before mentioned girlfriend of my brother Alec) Birthday. Truth be told I never actually gave them to Katherine, not for lack of desire, but because she and Alec are in Copenhagen at the Climate Change March, where they are preparing to display their artwork to affect change in the world. What a memorable birthday she will have and I will gladly make these cupcakes again once she returns, a perfect way to celebrate.

Robin manages to achieve a rich chocolate cake with a moist (but not dense) crumb without the benefit of eggs or dairy, mystifying! The filling is remarkably reminiscent of mocha pastry cream and the ganache is chocolaty and glossy. It all defies classic baking and yet it works wonderfully.

As a gift to you Robin has signed a copy of New Vegetarian for me to give away. Just leave a comment below and I will pick a winner next week. Read more

Halloween Marble Cake! …and a “Best Baking Blog” nomination

Print Print | Print Email this to a friend | October 11, 2009
Filed Under cake, equipment, kids, recipe | 52 Comments

I will talk about the joys and pains (luckily there is a happy ending) of this cake, but first I want to Thank You, for it had to be you, who nominated me for the “Best Baking Blog” award from Foodbuzz. Imagine my surprise and delight to see my name on this list of wildly talented bakers:

7. Best Baking Blog:
1. Bakerella
2. Brown Eyed Baker
3. CakeSpy
4. Joy the Baker
5. ZoeBakes

If you have not yet voted for your favorite blogs I encourage you to cast your vote here. Thanks!

Before I had two boys it would never have occurred to me to put spiders on a cake. Thank god for little boys! Of course, there are deeper things that I have learned since parenting, but seeing the world through their eyes has made me happier, younger and sillier, which is such a gift. There is always their homework, cleaning rooms, taking baths, going to bed and eating spinach to keep us aware of our duties as parents, but sometimes it is about having fun. Spiders on a cake is just plain fun.

Although this cake is very simple to make, it took me two tries to get it right. That sounds more intimidating than it really is. The reason was not my fault, really. I read the recipe and thought to myself that it was WAY too much baking powder, but went ahead anyway. I figured the additional baking powder was because of the weight of the chocolate that is folded in. I mixed it up as written and when I looked in the oven as it baked it was bubbling, not something you really want to see as a cake rises. This is a classic sign of too much baking powder. If the ratio of flour and baking powder is off the leavening agent will create bubbles that are too big and the cake will end up falling due to the lack of structure. You want nice tight small bubbles to allow the cake to rise, but not too rapidly or it will collapse. Within 10 minutes I knew I should have trusted my instincts. I remade the cake with less baking powder and it turned out perfectly, the happy ending! I’ll talk more about how to use baking powder properly as I mix up the batter below. Read more

Alice’s Chocolate Mousse Cake with Cajeta!

Print Print | Print Email this to a friend | October 7, 2009
Filed Under cake, recipe | 32 Comments

I made this dessert as an assignment for Target. The store where I buy everything from school supplies to Riedel wine glasses. My friend Betsy Nelson is a food stylist for Target and she asked me to do some of the baking for a photo shoot. As inspiration she brought over the book Bittersweet by Alice Medrich to show me the style of cake they were going for. The thing I love most about working with Betsy is that she’s a chef and insists the food not only be gorgeous for the photo, but delicious enough to eat after the shot is done. I made a large version of the cake for Target, but couldn’t resist using the leftovers to create individual cakes for my own pleasure, pairing it with a rich cajeta and freshly grated nutmeg.

Fast forward a couple of days and I’m at the BlogherFood conference in San Francisco. I met so many people I admire and who have inspired me as a chef and a blogger. It was incredible to put faces, voices and laughter to the people I’ve known only virtually. I promise I will get back to the cake, but let me just spend a second introducing you to just a few of the fabulous folks I met. Helen from the exquisite site Tartelette, Diane and Todd from White on Rice Couple (who gave me a much needed photo lesson during the cocktail party), Shauna, Danny and Lucy from Gluten-Free Girl, Tea from Tea and Cookies, Elise from Simply Recipes, Ree from The Pioneer Woman Cooks, Jaden of The Steamy Kitchen, Heidi from 101 cookbooks, all generously willing to share their experiences and secrets to their success. The reason I brought up BlogherFood in this post is because I also met Alice Medrich, the “First Lady of Chocolate” at the after party hosted by Elise, Ree and Jaden. Alice is a true master of her craft and I have considered her one of my pastry mentors. Here are her wonderfully smooth and perfectly simple mousse recipes, the key to success is really fine chocolate.

The winner of the Aebleskiver Package is at the end of the post. Read more

Caramel Apple & Pear Cake

Print Print | Print Email this to a friend | September 21, 2009
Filed Under cake, recipe | 41 Comments

Haralson, Honeycrisp, Honeygold, Prairie Spy, Regent, Beacon, Red Baron and dozens of other varieties of apples have all been developed at the University of Minnesota. We may be known for our 10,000 lakes, but few people outside of the state realize that we are also a leader in apples. I didn’t realize this until my friend Stephen Durfee came to visit. Yes, it took a pastry chef from CA to show me what treasures were right in my own back yard. He set up a tasting with one of the “breeders” from the University and my education of apples began at a coffee shop on campus. We tried several of their latest and greatest developments and I realized for the first time the subtle and not so subtle differences of the fruit. The textures, acid, sugars and skins were all incredibly different, she talked about the characters as though we were tasting a bottle of fine wine.

I grew up in Vermont thinking that McIntosh apples were the end all, but realize now that there are apples to satisfy my every mood; crisp, luscious, sweet, spicy, tangy, juicy, tart, even nutty. I’ve learned to combine them in my recipes to get a more complex and interesting flavor and mouth feel. Some of the apples will keep their shape when baked and others will turn to sauce. Depending on the variety you choose it may affect the amount of sugar that you use in the recipe. This cake is rather sweet and rich so I like to use tart apples, combined with the layer of pear. This delicious recipe was the inspiration for my very first post on ZoeBakes, before I owned a camera. I make it every year at this time, with different apples and a this year I added the pears. Read more

A Red Velvet Birthday Cake (basket weave 101)

Print Print | Print Email this to a friend | July 20, 2009
Filed Under 101, cake, recipe | 70 Comments

About 30 years ago my father introduced me to Patricia, the most glamorous woman I’d ever seen. She wore a light blue polyester pant suit with eye shadow to match and had a pile of perfectly coiffed blond hair. She was lovely and clearly not from Connecticut, where we lived at the time. Just one word from her mouth and you could hear the south, Alabama in fact. Patricia is my stepmother and in honor of her Southern roots I made her a Red Velvet Birthday cake. Her mom used to make them for her when she was a kid. I wish I had her mother’s recipe, but I found one that was fascinating and dated back to WW2. The Milk Chocolate cream cheese frosting done in an elegant basket weave adds to the romance of the cake.

When I read the ingredients for the cake I immediately assumed that it had omitted a key ingredient; eggs. In fact, this cake is completely vegan; no eggs, butter or milk. Eggs act as a binder, a kind of glue that holds things together. When they are baked, the proteins set and hold everything else in place. So when I saw that this cake didn’t have any at all I wondered what the texture would be like, paste came to mind. In fact, I was so doubtful I had a back up recipe all ready to go. But, what do you know, it was fantastic. Moist, rich, despite the lack of any butter or eggs and absolutely delicious. Why? Read more

Plum Cupcakes with Sweet-Corn Ice Cream!

Print Print | Print Email this to a friend | June 9, 2009
Filed Under cake, frozen dessert, giveaway!, recipe | 32 Comments

My husband brought home corn last weekend from the market that was so sweet it just begged to be made into a dessert. But, that was not quite what he had in mind for this batch so we grilled it, peeled it, a small squeeze of lime juice and a sprinkle of salt. The lime brings out the sweetness even more. The following day I was back at the market and got more of the sweet corn and some early season plums that I suspected would be a bit tart. I figured the tart plums and the milky, honey like corn would be great companions.

Right away I knew that the corn would be turned to ice cream, with just a touch of vanilla and nothing more to distract from the delicate flavor. I baked the plums in a pound cake recipe that includes a touch of cornmeal. Not too much or it would be dense, but enough to give a hint of corn flavor and a nice texture. I left the skins on the plums because they were too gorgeous to remove and once they baked the skins were perfectly soft. We are weeks, if not months away from having these grow locally, but our neighbors to the south are kind enough to ship us their crops until then!

Plate-Lickingly Good Chocolate Cake! (Henri’s TWO Birthday Cakes)

Print Print | Print Email this to a friend | May 12, 2009
Filed Under cake, recipe | 57 Comments

Henri Turned 10 this month and the celebrating has been at a feverish pitch for weeks. It is a big year when your little baby hits double digits and becomes a Tweenager. On his actual birthday we celebrated with our family. He wanted to rent the movie Grease (one of his babysitters was recently in the play at the high school), have sushi and eat chocolate cake! It sounded like a fantastic idea to me. After 20+ years I’d forgotten about some of the racy content in the movie, which they edited out of the high school play, Oooops! Luckily we were watching at home and could fast forward through the more “educational” scenes!

The cake he chose was amazing. I used my Devil’s Food Cake recipe and topped it with Dorie Greenspan’s Chocolate Malted Buttercream. A bunch of chocolate shavings made it look festive, but it was so simple to put together. Read more

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