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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Chocolate Marble Cake

marble cake | ZoeBakes 04

My 15-year-old is not one to spend time cooking, so when he does I watch with delight. Turns out he’s been paying attention. He moved with confidence and ease as he made this cake, so there is hope he’ll leave home someday with at least a few skills in the kitchen. Truth be told, on this occasion I’d asked him to bake me a cake, because he owed me one. That, by the way, is a euphemism for the fact that he’d done something I wasn’t entirely thrilled with. He invited his friend over to help and they set out to bake me a cake with all the intensity and focus of real pastry chefs. It was awesome and tasty!

Henri and Sophie | ZoeBakes 02

Henri and Sophie wanted to make a marble cake, so I helped them find a recipe they could do without a lot of input from me. (more…)

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7 Layer Cake for Passover (Matzo Sponge Cake with Poppyseed Buttercream)

Passover Cake

Next week is the beginning of Passover. I love this holiday for the ritual, the gathering of wonderful people and the challenge to come up with new desserts worthy of the day. This cake was inspired by a conversation I had with Deb Perelman about Dobos Tortes, which is a cake made up of many layers (7 to be exact) of sponge cake, separated with chocolate buttercream and topped with a layer of caramel. It is a style of cake that is claimed by many cultures, each with a different name depending on heritage or the state you are standing in. Dobos Torte (Hungarian), Deberge Cake (New Orleans), Seven-Layer (I think of this as a Jewish cake from New York, but as soon as I write this, I’m sure I’ll hear from folks who will correct me) and Drum cake (I’ve never heard it called this before, but just read it on Wikipedia).

Purists beware, my cake is so loosely based on the cake I described above, that it will make some of you squirm. Stick with me, give it another name if you need to, but try this version, it is delicious. One of my very favorite Jewish desserts are poppy seed hamantashen, which I need to make for you soon. They are cookies stuffed with sweetened poppy seeds. I thought the poppy seeds would be a fantastic match for the layers of orange scented sponge cake and chocolate buttercream. It is also stunning to cut into the cake and see the speckled icing. I left off the caramel top and added chocolate shavings. But, if you want to add a bit of caramel, for tradition sake, then why not make a batch of my Caramel Matzo and use it to decorate the top.

Baking cakes without flour is something of a magic trick. The only saving grace to the baker during Passover is matzo cake meal, and it can be a touch overbearing if used all on its own. To create a sponge cake that is both delicious and light, adding a bit of potato starch to the recipe is key. (more…)

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Happy Halloween Cake!


Halloween is one of my favorite holidays. I love the theatre and creativity it inspires in people. Once I had kids it took on a whole new level of special. The boys love to get in costume, and it is a great excuse for me to dress up too. They’ve gone from being little toddler dinosaurs, to anything scary and repulsive as pre-teens. I hate to miss any of it, because pretty soon they will be “too old” to dress up. So it is bittersweet this year that I will be on the road for Halloween. Off I go to Portland tonight to bake pizzas for our Artisan Pizza and Flatbread in Five Minutes a Day Book Tour. I hope I will see you as I travel from Portland, to Seattle and on to San Francisco to attend Foodbuzz 2011. To find out where we will be this coming week, please visit the events page.

This is a revisit of a spider cake I did a couple of years ago. I recreated it for a post on Cooking Channel and thought I would share it again with you. Here is a link to the original post, have a very happy Halloween.

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How-to Video: Piping Icing on a Cupcake 101 (Ovaltine Cupcake with Nutella Buttercream)

I was amazed recently to find Ovaltine on the shelves at the grocery store. I hadn’t had or thought about it in about 35 years. There are certain memories of childhood that hold space in the brain in a sensory way, and Ovaltine is one of them. I can’t remember an actual occasion of drinking it, but I do remember the excitement and malty flavor from way back. When I drink it now I recall our black and white television, big cars with no seat belts, sans-a-belt slacks and the Brady Bunch. These were simple days, so it seemed to a 7 year old, and Ovaltine was one of the glimmering bonuses that life had to offer. Keep in mind that my household was without Twinkies or Soda, so when Ovaltine hit the threshold it was an occasion, a glorious one at that. It was like drinking a malted milk ball and I was in heaven.

In order to make the cupcakes look as gorgeous as they taste, you’ll want to decorate them like a pro. I’ve put together a video on how to pipe on a perfect base of icing. It can be the foundation for other decorations or leave it alone and it is a classic finish. I will share some tips on how to use the pastry bag and the key to piping anything from stars to roses.


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How-to Video: Smoothly Buttercream a Cake (recipe included)

In the first two cake decorating videos I demonstrated how to cut, fill and crumb coat your cake. Now we are ready to put on the final coat of icing. I chose a very simple vanilla Swiss Meringue Buttercream to cover the cake. It is elegant, smooth and has a wonderfully rich flavor, but isn’t overly sweet. It can be left pure vanilla or you can easily add flavors to compliment your cake. This buttercream is wonderful for piping roses or doing basket weave as well. Before we get into the finishing touches we want to create a smooth surface, which will act as a canvas. If your cake is straight and smooth it will be stunning without any flourishes at all, but it will also show off your decorating prowess if you want to add some flowers or writing.

Also see my other How-to Cake Decorating Videos:

Part 1: Cut and Fill a Cake Like a Pro!

Part 2: Crumb Coat Your Cake


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