Lemon Mascarpone Crêpe Cake

crepe cake(9 of 9)

Crêpes are a beloved food group in my household. My boys have grown up eating them with everything from sweet to savory fillings, sometimes dozens at a time. When I couldn’t get them to eat as little kids I’d make a batch of crêpes and watch as they disappeared. Stacking them into a cake is an easy and elegant way to dress up what is really a humble street food in France. This version was made from a really sweet book called Simply Citrus by Marie Asselin. I “met” her on Instagram and she kindly sent me a copy of the book. I adore instagram for all the inspiration and for the space to create videos of the recipes I make. You can watch me make Marie’s cake in my instagram stories.

Marie’s lemon curd is unlike any I’ve made before. She cooks it like a pastry cream, which uses cornstarch and eggs to bind it and then finishes it with heavy cream. It is delightful. I suggest you double her recipe, so you can have some left over after the cake is filled. The combination of the tart lemon curd and rich mascarpone cream are a perfect marriage. Instead of topping with more cream, I went with the brûlée on top. I like the contrast of texture and you know how I feel about my blow torch, so any excuse to use it.  (more…)

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Carrot Cupcakes (from The Minimalist Kitchen)

Minimalist carrot cupcakes | Zoe Bakes(11 of 5)

If you’ve ever seen my kitchen tour on instagram, you’ll know that I am not a minimalist. The abundance  just sort of happened. I’ve lived a full life and gathered stuff along the way. Too much stuff, perhaps. I just got Melissa Coleman’s (thefauxmartha) beautiful new book and I am determined to declutter, downsize and minimalize my kitchen (and eventually my whole house). I vow to go through each cabinet and keep only what is essential. The rest I will donate or pass along to the next owner. The other thing that is wonderful about her book and philosophy is the way she approaches a recipe. Use as few utensils and equipment as possible. In my instagram video of this recipe, I did just that. I tried to stick to the two bowls she recommends and even chose one with a spout, so I could just pour the batter out, instead of using a spoon to scoop. It’s amazing to be so conscious of what is crucial and what is just extra. I normally live in the “extra” zone, but now I will be more mindful.

I adore carrot cake. It’s one of my favorite desserts. This recipe is delicate and less hippie than my go to, so it was fun to try Melissa’s sophisticated take on the classic. The mascarpone frosting is so good I had to keep my whole family from eating all before I could pipe it onto the cupcakes. Melissa has kindly given me permission to share her lovely recipe with you here. I also have a video of making them on my instagram page.

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Valentine’s Day Chocolate Cake!

heart cake | Breadin5 (2 of 5)

This cake was designed by my 9 year old son (who is now 18). He even instructed me on how I should put it together. His plan was to bake a sheet of cake and cut the layers with a heart shaped cookie cutter. Then stack them together with raspberry cream and pour a glossy chocolate ganache over the top. I know I’m biased, but I think he is brilliant.

Happy Valentines to my two sons, Henri and Charlie, and my husband Graham. My 3 muses.

Here is Henri’s vision, I must say it is as delicious as it is pretty. (more…)

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Banana Bread Roll from Smitten Kitchen’s New Book

banana roll cake Smitten Kitchen (5 of 5)

There’s nothing more satisfying than cutting into a rolled cake to reveal the swirl in the middle. It’s just fun. This banana bread roll is filled with a cream cheese frosting and it is delicious. The recipe is from one of my favorite bloggers and cookbook authors, Deb Perelman from the Smitten Kitchen (as if she needs introducing). In her new book Smitten Kitchen Every Day she dusts the top of the cake with confectioners’ sugar and it’s perfectly elegant. I decided to use meringue, because I just did a video series on Instagram about the 3 types of meringues, so I’m a little obsessed with it right now and figured this cake would be super fun topped with a Phyllis Diller-esque hairdo. You can watch me make this cake (and many other recipes) on Instagram in my stories (they will also live in my “highlights” archive). I’ve been teaching baking and pastry for 20 years (wow, just added that up!) and I love the new challenge of fitting these recipe lessons into 15 second segments. If you haven’t checked them out, I hope you will, I’m having a ball creating them.

Deb was kind enough to allow me to share her Banana Bread Roll recipe with you here. I highly recommend her book for other desserts and her always amazing savory recipes. (more…)

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Chocolate Hazelnut Cake

Chocolate Hazelnut Cake (4 of 7)

I’ve known my husband and his family for 30+ years and in all those decades there is a story about a cake that has been the heart of my career goals. Just to be clear, this is not the cake. This chocolate hazelnut cake is AWESOME and I’m very pleased with it, but it’s not the cake my husband wistfully remembers from his childhood. Today is my husband’s birthday and I had hoped to finally create his favorite cake for him, but he’s getting this one instead.  I have never had the mythical cake, which is my excuse for not being able to recreate it. The joke in my house is that the day I am able to bake that one (hazelnut sponge with whipped cream and canned peaches) I can retire. So, maybe there is part of me that just isn’t ready to nail it.

Okay, let’s talk about this chocolate hazelnut cake. It was inspired by the before mentioned favorite of my husband and a flourless chocolate cake in the book, bake from scratch, by Brian Hart Hoffman. For those of you not familiar with this book or Brian, he is the talent behind @TheBakeFeed on Instagram. You should be following them and me for that matter! You can find my feed at @zoebakes where you can keep up with what I am working on every day and watch my video stories, which is my newest playground.

This is like the most elegant brownie-cake you’ve ever had. That really doesn’t do it justice, but you know that fudge texture of a perfectly baked brownie, where the top has a nice crust and the inside is smooth and rich. This is that, but even better and somehow lighter. I gilded the lily with the candied hazelnuts, because it is my favorite man’s birthday and he deserves to have all the fancy bits. (more…)

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Lemon Pudding Cake

Meyer Lemon Pudding Cake | ZoeBakes (3 of 3)

It’s a little bit pudding and a little bit cake, all in one recipe. I was first awed by this dessert when I went to a pastry conference at the CIA and met the pastry chef from Craft, Karen Demasco. She served this dessert; made up of a layer of tangy lemon curd baked on top of a sweet delicate cake. They were clearly baked as one, but the two layers were so distinct in appearance and taste. I fell in love. When Karen wrote a book last year I was so excited to see this recipe in it! I have made it with lime juice, grapefruit and even passionfruit juices.

You can use six to eight ramekins for this batch, depending on how tall you want your cake to stand.

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