Trix Cake – A Fun Day Baking in the Betty Crocker Kitchen!

Trix Cake | ZoeBakes (7 of 10)

Nearly two years ago my friends at General Mills challenged me to do something fun and a little out of the box (sorry, couldn’t resist that one) with their cereals. I came up with a cake layered with all the flavors of Trix and decorated the outside with a mosaic of the colorful cereal. (You can see the original cake here) Since I created that cake, the General Mills cereal team has been busy changing the recipes of their cereals. They left everything we love about Trix and Cocoa Puffs and all the other cereals they make, but we as a nation are paying greater and greater attention to what we eat and especially what we feed our children. We’re trying to eat a bit less sugar and don’t want to feed our kids artificial flavors and synthetic dyes. Consumers have been telling General Mills that and they listened. Now they are working to take colors from artificial sources, artificial flavors and even some sugar out of their cereals. Proof that when people speak, even giant companies take heed.

Last week I was invited to the General Mills campus in Minneapolis to meet the cereal recipe developers who made this switch happen, learn how they did it (fruits and veggie concentrates and spice extracts are the answer), and taste the results. I also got a chance to bake with some of my favorite food bloggers. And I remade my mosaic cake with the new Trix cereal recipe free from artificial flavors and colors.  Still beautiful and the cake tasted even better.

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Flourless Chocolate-Almond Torte for Passover

Flourless chocolate cake is a long-standing tradition on Passover. I have made several variations, but this one is far and away the most popular. It is made of several layers of a flourless chocolate-almond cake and bittersweet ganache. I make the whole thing without dairy, for those who keep to kosher laws, and you’ll never know the difference. It is one of the few times I use margarine and cream substitute and I promise it is absolutely divine.

The cake can be prepared in advance, wrapped well and refrigerator for a few days or frozen for a couple of weeks. This leaves you with less work to be done on Passover. Just decorate with some fresh berries and enjoy a slice of rich, chocolaty goodness after your dinner. (more…)

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Beehive Cake (Brown-Butter Banana Cake and Honey Buttercream)

Up until very recently my father has been a beekeeper. He had bee hives at our home in Vermont and then drove them, full of bees to Minnesota. Due to a city ordinance he was not allowed to keep bees in his Edina yard and had to set them up at a friend’s house farther out of the city. My dad would drive out on the weekends to tend to them. His love for bees was made more complicated by the fact that he is very allergic to their sting. He swells up like a balloon when stung, but this never deterred him, even though it seemed to happen with some regularity. As a result of his love for bees I have always had a fondness for them and the delicious nectar they produce. Growing up we ate the precious honey he collected on everything from homemade granola to freshly baked bread. In fact, I never knew any sweetener other than honey and maple syrup before I was about 6. Sugar, in any form, didn’t exist in our house.

This cake is a tribute to both the elegance and ingenuity of honeybees, which are in terrifying danger of disappearing. Hopefully more folks like my dad will step up and continue the tradition. The shape of this cake is based on an ancient beehive called a skep, which was made of a coiled basket. My dad’s bees were kept in a box hive, but that isn’t nearly as romantic. Under the hovering marzipan bees are layers of brown-butter banana cake, walnuts and honey scented buttercream. (more…)

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Devil’s Food Cupcakes with Cream Cheese Icing

Devil's Food Cupcakes with Cream Cheese Icing | ZoeBakes (1 of 3)

This is the best chocolate cake recipe I have ever tried and believe me, over the past 20+ years, I’ve tried them all. The dark chocolate cake has a texture that is smooth and rich. The flavor is not overly sweet, because of the intensity of the coffee (you don’t actually taste the coffee, it just cuts the sweet) and the rum (the Devil in “Devil’s Food” perhaps?), which make it a great match for cream cheese frosting sweetened with Lyle’s Golden Syrup. (more…)

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Pistachio Cake

pistachio cake | ZoeBakes (4 of 14)

Pistachio is my absolute favorite flavor of ice cream. When I traveled with my family to Italy, we did a whole lot of “research” on gelato. It was an informal, albeit thorough, study consisting of my sons trying every single flavor made in the country, while I stuck to a scoop of pistachio and one of espresso. Side by side, they are the perfect combination. I should know, because I ate it daily during our two weeks in Italy. This cake is based on that perfect marriage.

pistachio cake | ZoeBakes (2 of 14)

Pistachio cake, pistachio buttercream and a layer of espresso ganache.  (more…)

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Strawberry Mascarpone Cake with Raspberry Cream and a Fondant Crown

Pink Crown Cake | ZoeBakes (1 of 17)

A friend asked me to create a cake for a 6-year-old with a fondness for tiaras and all things sparkly. As the mother of two boys who were never that into sparkles, I jumped at the chance to play with rolled fondant and make something worthy of a princess party. I knew exactly which recipe would suit the occasion, since I’ve been reading through Abby Dodge’s newest book, the EVERYDAY BAKER. Abby has a gorgeous pink cake with layers of strawberry mascarpone icing and tender white cake, which struck me as a perfect base for a pink fondant crown, but also sophisticated enough for all the adults at the party.

20160115-Pink Crown Cake | ZoeBakes (2 of 17)

Abby Dodge has been sharing her knowledge of baking for years in her many books, in national magazines and in her Baking Boot Camp Craftsy class. The EVERYDAY BAKER is no ordinary baking book, it is a full education in the art of pastry making. Abby lovingly takes you through the techniques of baking wonderful cookies, cakes, breads, pies, and more. She’ll guide you through with such grace and joy that none of it will seem intimidating for even the novice bakers. She has been an inspiration to me as a baker and cookbook author and I am thrilled that she has joined me in a giveaway of her essential book. Please leave a note in the comments about what pastry you’d most like to learn for a chance to win a copy of her book. (The contest is open to US and Canadian addresses). (more…)

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