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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Caramel Apple & Pumpkin Pie

Caramel Apple & Pumpkin Pie | ZoeBakes

 

Here is a twofer for those of us who love both apple and pumpkin pies. Both great flavors layered together in a flaky, rich crust. I used apples that kept their shape when I caramelized them, so they would add a bit of texture to the pie. Go with Granny Smith and Braeburn or a local apple that you know stays firm when cooked. These days all grocery stores have sugar pumpkins stacked up in the produce aisle, so you can roast your own. It is seriously easy and the taste is heavenly. Having said that, you can also use your favorite canned pumpkin puree.

I am about to give up some of my chef cred with this next statement, but I did a blind taste test of canned pumpkin and I was very surprised by my taste buds. Out of 5 different brands, the hands down winner was Libby’s. They are not paying me to say that, nor did they send me any product. Not only did Libby’s have the sweetest, most “pumpkin” tasting canned pumpkin, but when I looked at them all side by side, it was the most gorgeous color. It claims not to have any color added, in fact, it’s just 100% pumpkin, just like the organic versions. I won’t mention the other brands to avoid, but some were dull, yellow, tasted more like water and had a grainy texture, not good.  (more…)

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Chocolate Cherry Cake with Marsala Cream and a Book Giveaway

Chocolate Cherry Cake | zoebakes 09

There has been lots of conversation about grains recently. Many opinions and theories and personal stories about whether or not they should be eaten, and if so, which ones, and by whom. One of the voices I trust the most on the topic is Maria Speck. She is endlessly thoughtful and has meticulously researched the subject. You will see both a passionate and intellectual pursuit of delicious grain filled recipes in her latest book “simply ancient grains.” A few years ago I would have warned you that some of these grains are a bit challenging to find, but thanks to folks like Maria, these grains can be found in most grocery stores and easily had online.

Instead of summarizing Maria’s words on the subject of grains, I invite you not only to take a look at her beautiful book, but also to read the words she recently wrote in the Washington Post on the importance of grains.

simply ancient grains | Maria Speck

As I flipped through Maria’s book I was struck by this photograph by Erin Kunkel. I just knew this was the recipe I’d start with. The chocolate cake looked absolutely perfect baked in a loaf pan, but I wanted a slightly more festive presentation, so I took Maria’s exact recipe, but just baked it in cake pans instead. Your friends and family will never know that this cake is made with whole grain Kamut flour (more about that in a minute), they’ll just know it is chocolatey and delicious.

Maria has generously offered to give a copy of her book, simply ancient grains, to a randomly chosen winner. Just leave a note in the comments for a chance to win.

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Canelés de Bordeaux

caneles | zoebakes 17

These fluted confections are the official dessert of the Bordeaux region of France. I’ve tried several recipes for canelé and this one from Edd Kimber’s new book Patisserie Made Simple is the closest I have found to the real deal. The interior texture isn’t quite as dense, but the flavor is like a lovely, creamy custard that is rich with both vanilla and rum. The trick to success with making canelé is using copper molds lined with beeswax and butter. The less expensive silicone molds unfortunately don’t achieve the same crisp outer shell, which in my opinion is the whole reason to eat them.

The crêpe-like batter is simple to make, but the process is a touch fussy and requires a few days of planning. I don’t mean to scare you off, since the outcome is delicious and sometimes the best things in life are worth waiting for. But, to do canelé de Bordeaux justice, you must have patience and the right tools. (more…)

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Perfect Lemon Bundt Cake from Sarabeth’s

Lemon Pound Cake | ZoeBakes 04

There are a few basic recipes you can try in a cookbook to get a sense of the quality of the book. I always go for the banana bread, pound cakes or a classic Bundt. I know they sound too simple to give any indication of a chef’s worth, but the simple recipes are the hardest. They can’t hide behind icing or sauces. If they don’t stand perfect as they are, then chances are the rest of the recipes won’t either.

I recently got a copy of Sarabeth Levine’s newest book, Sarabeth’s Good Morning Cookbook. For those of you who don’t know Sarabeth, she is a pastry chef who has had an acclaimed restaurant in NYC for decades. I first visited Sarabeth’s when I was in high school in the 1980s. My aunt, Melissa, lived in Manhattan and I’d go into the city from Connecticut to visit her. Brunch at Sarabeth’s became our tradition. I remember having a popover and marmalade for the first time and I was in love. Both the popovers and a Mandarin Orange spread are in her cookbook, but I haven’t gotten to them yet.

The lemon Bundt cake is perfect. It is the most delicate texture and rich flavor. I had rather small lemons and wanted it to be an intense flavor, so I added more zest. I also had a chunk of ginger on hand, so I added it to the lemon soaking syrup, but otherwise the recipe is all Sarabeth.  (more…)

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Rainbow Chip Cake!

Rainbow Chip Cake 08

It just takes a tweet to get a company like General Mills to realize they’ve made a big mistake. Ok, the tweet has to come from Katy Perry and then be backed up by the frosting evangelist, Benjamin Johnson, who started a change.org campaign and got 7,000 Rainbow Chip Frosting fans to petition its return. Betty Crocker heard the call and is bringing back the well missed confection, after removing it from the shelves 2 years ago. I got to be a part of this historic frosting moment. I was invited to a surprise party for Benjamin at the Betty Crocker test kitchen to celebrate his victory.

I didn’t grow up with this frosting, but Katy Perry and Benjamin did. (My folks were trying to pass off raisins as candy during those formative years.) However, based on the outcry for the frosting’s return, (people were actually paying hundreds of dollars for cans of it on ebay), I suspect many of you remember it too. Well, you’re in luck, (more…)

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