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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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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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…)

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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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