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 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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Thin Mint Cupcakes for St. Patrick’s Day

mint cupcakes

‘Tis the season of Girl Scout cookies and there is none more famous and beloved than the thin mint, at least in my house. I love Girl Scout cookies, both for the memories of being a scout and for what they represent; empowering kids is always a good thing. Sadly, the days of my 13-year-old metabolism are long gone, when I was capable of eating an entire box at a sitting. Now just a couple cookies will do me and the thin mints are still my favorites. They just seemed to have the perfect ratio of chocolate to mint, and go down easy with a glass of milk. I have to act quickly, because my boys are still at the age when they can polish off an entire box, even though mom would never allow such a thing. 😉

This cupcake recipe manages to be light, fluffy and moist, all at the same time. It starts with a true all-American white birthday cake. The recipe is made with whipped egg whites and no yolks, so the color is bright white. It’s perfect for adding color, but this time I left that to the mint icing. A thin layer of ganache between the cake and icing makes these just a touch more sophisticated, in case you are looking for a St. Patrick’s Day treat to bring to work. The super creamy icing is one that I made from Vintage Cakes, an adorable addition to my cookbook collection. It is made by thickening milk and flour together into a smooth paste, then adding it to creamed, sweetened butter. The thickened milk and flour gives the icing body and a luxurious texture. Despite the extra step, it is an easy recipe, my 11-year-old made it start to finish with perfect results. The basic icing takes flavors really well, so a bit of mint extract and a few caps full of Crème de menthe and these cupcakes taste just like a thin mint. (more…)

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Banana Bread (and Pear Bread) – One Recipe, Two Flavors.

Pear Bread

The fact that Bosc pears taste like spicy, buttery perfume (I mean sweet, pure essence of pear, not old lady soap), may be second to their beauty. I admit I bought this bag of pears to decorate my kitchen. They’re so sleek and statuesque that most every still life painter from Van Gogh to Picasso has captured their elegance.


The carefully arranged bowl was quickly decimated by my family, who didn’t recognize the art in my attempt, but smelled the juicy pears and ate them. The boscs are in their prime. Some years the pear crops are mealy and tasteless, but this year they’re sweet, juicy and the flesh is perfectly smooth. As they ripened the texture is as soft as an overly ripe banana, so I got the idea of making my banana bread recipe with chunks of the ripe pears.  I added a bit of homemade granola, instead of the toasted coconut I usually put in the banana bread. It is essentially the same recipe, but the result is completely and wonderfully different.

The trick to this recipe is using the pears when they are almost too ripe to eat. This means they are at their sweetest and will breakdown when baking. Unlike other banana recipes, this one calls for chunks of fruit, instead of a puree. Try both the banana and the pear versions and let me know which is your favorite. See the banana bread at the bottom of the post.


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