Outrageous Mocha Buttercream!

chocolate Peanut Butter Cake (1 of 3)

This post is updated to include a Peanut Butter version of the original Mocha buttercream. You’ll find the variation at the end of the post.
This may be the most delicious buttercream I’ve ever made. I wish I could take all of the credit for it, but it is from Carol Bloom’s The Essential Baker. As many of you know I have been baking through the book for the past month or so. On Memorial Day I went to a party and offered to bring dessert. As you can imagine I rarely go anywhere without bringing desserts and/or bread. It is what I love to do and people rarely complain. I decided to make something chocolaty and my husband begged me to make the carrot cake again. (more…)

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Ultimate Carrot Cake – revisited and even better!

My Ultimate Carrot Cake first made an appearance on ZoëBakes in 2008, and it has remained one of my most popular posts. I have made it many, many times since then and tweaked the recipe, as I am apt to do, every time I make it. After all the experiments, this is the recipe I have come to like the best. The changes are subtle, because the original was pretty spot on, but this version wins. Try them both and let me know which you like best.

I am gearing up to go on book tour with Artisan Pizza and Flatbread in Five Minutes a Day. You can find my travel schedule on the events page and I would be thrilled to meet you if I am coming to your area. The tour schedule is coming together in bits and pieces, so check back if I don’t have all the details for your city written in yet. Hope to see you! (more…)

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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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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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Trix Cake and a Movie Night Giveaway

Trix cake 11

We really have David Chang and Christina Tosi of the Momokuku restaurant group in NYC to thank for elevating breakfast cereal from a mere bowl of milk to high-end desserts. They’ve been serving cereal milk (you know the flavored milk at the end of a bowl of Honey Nut Cheerios) as panna cotta and soft serve ice creams at their Milk Bar to rave reviews. It’s created a bit of a sensation. I recently went to Travail, a local restaurant where the food is art and the chefs are entertainers, and what did I see on the pantry shelf, a box of Lucky Charms.  We all have fond childhood memories of reading the box as we ate the contents, but most adults I know wouldn’t sit down to a bowl of it in the morning. But, as a dessert? You bet, that makes total sense to me.

General Mills sent me a big selection of their cereals and challenged me to think outside the box, beyond breakfast and sticky marshmallow bars (not that there is anything wrong with either). I knew right away that Trix was going to be my muse. I always loved it as a kid. Everything from the silly rabbit commercials to that bright pink milk at the end of the bowl. I set out to create a cake using the bright colors and fruity flavors. For my first attempt I hoped to suspend the round cereal in cake batter to create a polka dot interior. As the cake baked I realized all the little colorful balls were floating to the top and I ended up with a layer of cereal confetti. It was pretty, but the cereal didn’t soften enough, so they were still crunchy and not a good texture in the cake. Then the perfect solution came to me…but, let me tell you about the movie giveaway first. (more…)

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Easter Cheesecake

Easter Cheesecake | ZoeBakes

Easter is the holiday that ushers in spring. The tulips are starting to make their way out of the frozen earth and the trees are hinting at color. It has been a long winter and all of these little changes are so very welcome. It seems fitting to make a cake that is full of color and blooms. But, as a nod of respect to this past winter and all of its fury, I created an all white blanket of roses over a swirl of wild color within.  (more…)

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