Almond Dacquoise Cake with Lemon Curd, Cream and Berries

Dacquoise | ZoeBakes (3 of 3)-2

The dacquoise is a delicate cake layer that is sadly under used by home bakers. It is a cousin to a pavlova, but has the richness of nuts. It is made of French meringue that has nuts (almond meal and coarsely crushed roasted almonds) folded into it and baked in a thin layer. The dacquoise is crisp and used to add a sweet, nuttiness to your cake layers or can be used all on its own. I’ve piled the layers high with whipped cream, lemon curd, mixed berries and topped the whole thing with shards of white chocolate painted with edible luster dust. Without the chocolate it is really a very simple dessert, but if you are going to a party its nice to fancy it up a bit.
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Special Chocolate Orange Cake

Orange Chocolate Cake | ZoeBakes (1 of 1)-3

One of my dreams is to travel to Chinon, France and stay at the Hotel Diderot, where the proprietor makes homemade marmalade. It’s owner is one of my favorite food bloggers, Jamie Schler, who is an amazing baker, cook and the writer I want to be. Basically, she has crafted my ideal life. I first “met” her online while we were baking from each other’s websites. Her recipes always work, they are always delicious and they always have a story that make eating them all the more enjoyable. This cake is from her new cookbook, Orange Appeal and is no different. It’s outrageously chocolatey with a hint of orange, which just gives it a depth and balance of flavor. It also comes with a delightful story. This recipe was passed to Jamie by her father, who worked at NASA. Let me unpack that last sentence for you. Her dad bakes cakes, which is the sweetest, coolest thing for a dad to do and pretty unusual for a man of his generation. My father, who has many, many talents, has never baked a cake in all of my days. I’m not sure he’d even make it through a box of Duncan Hines? And, her dad worked as an engineer at NASA, how cool is that? It pretty much makes him a rock star in my mind. His original recipe, which you can find on Jamie’s blog, was equally chocolatey, but used coffee to add the essential acidity to the recipe. Jamie has swapped the coffee with orange zest and juice. Both versions are brilliant!

Orange Chocolate Cake | ZoeBakes (1 of 1)-2 (more…)

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Ultimate Carrot Cake – revisited and even better!

My Ultimate Carrot Cake first made an appearance on ZoëBakes in 2008, and it has remained one of my most popular posts. I have made it many, many times since then and tweaked the recipe, as I am apt to do, every time I make it. After all the experiments, this is the recipe I have come to like the best. The changes are subtle, because the original was pretty spot on, but this version wins. Try them both and let me know which you like best.

I am gearing up to go on book tour with Artisan Pizza and Flatbread in Five Minutes a Day. You can find my travel schedule on the events page and I would be thrilled to meet you if I am coming to your area. The tour schedule is coming together in bits and pieces, so check back if I don’t have all the details for your city written in yet. Hope to see you! (more…)

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Coconut Cream Cake with Toasted Meringue Frosting

coconut-cake-zoe-bakes-photos-by-liz-banfield8-of-20

I first posted this Coconut Cake recipe 6 years ago and have made it several times since. It is always a crowd pleaser, partly because of the meringue topping, all done up like curls that remind me of Phyllis Diller and because it is just delicious. Decadent pastry cream full of coconut layered between coconut cake. It just seems to have the right balance of whimsy and sophistication. Liz Banfield is a photographer I have long admired on Instagram and she came over to capture the making and baking of the cake. I have the honor of using Liz’s gorgeous photos for this post. I first became familiar with her work when I did a wedding cake she photographed for Martha Stewart. Her work is stunning and she is a delight.  (more…)

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Tea Cup Rose Cakes – Paleo Sweets

Tea Cup Rose Cakes | ZoeBakes (3 of 21)

My story with sugar is long (my whole life long) and a bit convoluted. I was raised by hippies in the the 1960s. We lived on communes, as one did. Until I was about 7 it was really the only life I knew, so never struck me as unusual. It wasn’t until I started to attend school that I understood that my life in the Northeast Kingdom of Vermont wasn’t the way the whole world lived. It was sugar that was the first and most profound indication. I’d grown up thinking (being lead to believe) that raisins and other dried fruits were candy. I was perfectly happy with this, until I went to kindergarten and someone produced a Twinkie from their Mickey Mouse lunch box. WTH is that? I was mesmerized and completely distracted by this sweet smelling cylinder of cake. I must have convinced that kid to give me a bite and there began my obsession. It became my life’s work to get more of it. This was no easy chore, considering all I had to trade were peanut butter and honey sandwiches. And when I say peanut butter, I mean the kind we ground ourselves and honey from our bee hives, on bread my Aunt Melissa made from wheat we milled. Today that sandwich sounds like heaven, but wasn’t so popular with those kids eating Ho Ho’s and Twinkies. Every once in a blue moon I’d score something sweet and be amazed.

Eventually in college I went through a naturally sweetened phase. I couldn’t exactly admit that my parents had been right to deny me all the sugary snacks, but I found myself pushing them aside for honey and maple syrup. This was right around the time I started to bake and was really curious about how to make baked goods that were delicious and had a wonderful texture, without sugar. There weren’t a lot of people doing this, not in a graceful way, and I didn’t have the skills to make the recipes up. I eventually went to culinary school to figure out the food science behind baking, with a notion that I’d retool pastry with natural sweeteners. But, their pantry was stocked with sugar and I was too impressionable to resist. I loved what the sugar could do. I was fascinated not only by it’s ability to transform flavor, but it’s ability to take on structure. When heated to just the right temperature I could make candies, both hard and soft, or spin it into gossamer threads. I didn’t really look back to honey and maple, except as a flavor, until I had my boys.

You guessed it. I didn’t let them eat sugar until they discovered it on their own. Yep, I did exactly what my parents had done, and I was a pastry chef. They were little and just didn’t need the sugar, then they got bigger and had a similar discovery that I went through. I wasn’t as hard core about denying them sugar and how could I be, since I worked with it all day. I think I struck a healthy balance and my boys ate their fair share of sweets, but all homemade and I think they didn’t have a Twinkie until they could pay for it themselves and they weren’t as impressed as I had been.

Don’t get me wrong, I still love sugar and all that it can do. I also love playing with honey, maple, agave and other natural sweeteners. They have some nutritional value, true enough, but more importantly they are amazingly delicious. Back in the day, when I was going to culinary school, everyone there looked at me crosseyed when I wanted to make meringue without sugar. Now there are many books on the subject and I am creating all kinds of gorgeous treats that even my folks would have allowed me to eat in my commune days.

These Tea Cup Rose Cakes have no sugar. NO SUGAR! They are also gluten-free (not an issue for me, but is for many of my friends and readers), Dairy-free (if made as the recipe was written, but I did use butter). And, they are delicious and so beautiful, no one will ever know they’re remotely healthy.

Tea Cup Rose Cakes | ZoeBakes (2 of 21) (more…)

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Lemon Meringue Mother’s Day Cake – How-to Video: piping roses

These meringue roses remind me of fine porcelain china, dainty and ultra feminine. Perfect on an occasion that requires something spectacular, even a bit over-the-top. Mother’s Day is one such time. It is the day when we give thanks to the women who have raised us. I have been blessed with more than my fair share of extraordinary women, who have influenced how I walk through this world. They have shown me great generosity, shared their wisdom and have loved me unconditionally. I only hope to possess these same qualities as I now raise my own children. I wanted to create something as unique and beautiful as these women, to reflect my deep appreciation.

Due to too many miles I can’t be with my mom on Mother’s Day, but if I were, this is the cake I would present to her. She would love the tart layers of lemon sponge cake and lemon curd, balanced with the sweet meringue icing; to toast or not to toast is the question? Who am I kidding, I always toast, if for no other reason, I love my blow torch.

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