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…)

Read More

Flaky Biscuits (plus, picking the right flour for all your recipes)

 

Flaky Biscuits | ZoeBakes (1 of 1)

Biscuits. Flaky biscuits. Nothing better!

There are three things that guarentee you will have tender, flaky biscuits every time. Flour, Fat and Folding. The type of flour you use will take your biscuits from tough to tender. I use a combination of cake flour and all-purpose flour, so that I have enough structure in my biscuits to create the flaky layers, but are tender when I break into them. I’ll talk more about flour in a minute. Then there is fat. You want it cold. It should be blended into the flour, but you also want some pieces to stay in tact to create the flakiness. This is just like making pie dough. Lastly there is folding. By folding the dough, you create even more layers and the biscuits are guaranteed to be flaky. (more…)

Read More

Strawberry Sour Cream Ice Cream – (Five Tips for Super Creamy Ice Cream Every Time)

Strawberry Ice Cream | ZoeBakes (2 of 10)

There are some secrets to great ice cream. It doesn’t have to be complicated or difficult, but having the right ingredients, technique and equipment can go a long way toward success. Here are 5 tips for creamy ice cream every time and a recipe for my family’s favorite strawberry ice cream.

1. Ingredients: Fresh is great, but not a must. I used frozen strawberries for this ice cream and it was AMAZING! In fact, they often pick and freeze the very best fruit. You want to get the IQF (individually quick frozen) fruit, which means they are frozen separately, then bagged together, so they aren’t stuck in a massive clump and they have no syrups or other additives. (more…)

Read More

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…)

Read More

Blueberry Pie for Pi Day

pie dough zb 13

I love pie, all pies, but this one stands above the rest. I’m not even a huge blueberry fan, but when they are baked up in a pie shell, with just a bit of lemon, some sugar and pats of butter, I could eat the whole thing. I prefer to use fresh wild blueberries. They tend to be smaller, are just a bit tart and have a more intense flavor, but the larger variety works as well and I baked this pie using frozen berries with great success, since blueberry season is a few months away.

Happy Pi Day! (more…)

Read More

Lemon Curd Cheesecake and my new Show-Stopping Cheesecake Class on Craftsy

www.craftsy.com/ext/ZoFranois_10284_H

I am so excited to announce my new class on Craftsy, Show-Stopping Cheesecake!

For those of you who aren’t familiar with Craftsy, it provides education and tools to help you bring your creativity to life. You can learn everything from photography, knitting, sewing, cake decorating and of course, baking. It allows you to learn how to do these things at your own pace, when it is convenient and you have access to the teachers (me) whenever you have questions or just want to share what projects you’re working on. I love this platform for learning and teaching. As some of you may know I’ve done a bread baking class based on the Master recipe from my book The New Artisan Bread in Five Minutes a Day.

Show-Stopping Cheesecake with Zoë François | Craftsy(5 of 16)

I recently went back to the Craftsy studio and created a Show-Stopping Cheesecake class. It is more than just recipes (although there are plenty of those too), it is a technique class that will give you all the skills to bake any kind of cheesecake you desire. We’ll cover different flavors, baking methods, pan shapes and lots of toppings and sauces. Here are just a few of the cakes I make in the video class, but I look forward to hearing what you’d come up with. If you’d like to join me in the class, here is a link that will give you 50% off the class.

Show-Stopping Cheesecake with Zoë François | Craftsy(11 of 16)

Here is a Nutella striped cheesecake that I then top with candied hazelnuts. I’ll show you how to create the stripes and how to make the candied garnish.

Show-Stopping Cheesecake with Zoë François | Craftsy(13 of 16)

Cheesecakes can be many shapes, including this chocolate bombe. We will also enrobe it in glossy ganache and create chocolate shavings to top it all off.

Show-Stopping Cheesecake with Zoë François | Craftsy(14 of 16)

These bars are made of a bourbon flavored cheesecake and studded with blackberries and topped with sour cream.

Show-Stopping Cheesecake with Zoë François | Craftsy(15 of 16)

This terrine shaped cheesecake is made of layers of peanut butter and raspberry preserves.

Show-Stopping Cheesecake with Zoë François | Craftsy(16 of 16)

I’ll show you how to create many flavors from just a few base recipes and how to layer the flavors together.

In this post I’ve made a tangy lemon curd to add it to any cheesecake from my class or you can just spread it on your favorite toast or even a pound cake. (more…)

Read More