Raspberry Rose Angel Food Dream Cake

Raspberry Angel Food(8 of 12)

For Mother’s Day I always bake something I’d like my beloved children to bake for me, as a not-so-subtle hint to them. This website is basically a reference for my boys to use whenever they are looking for ideas of what to make me. (If only they ever read my blog!) I think Angel Food is perfect. The name alone is fitting for us moms, considering what we do to keep our darling children alive, well fed and mostly happy. I received a lovely new cookbook yesterday and it fell open to the angel food cake recipe.  Jessie Sheehan’s The Vintage Baker is a wonderful book, full of classic desserts with her twist on them. She made the perfect angel food cake, split it in half, then filled and topped it with a beautiful blueberry whipped cream. It really is a dream. I was completely smitten. I didn’t have any blueberries, but did have raspberries. Here in MN we’re just hitting spring and the very start of a growing season, so I rely on Driscoll’s to deliver perfect CA berries. I need the bright color and dose of summer.

The ethereal texture of this cake is created by whipping a dozen egg whites to meringue perfection, then gently folding cake flour into it. I added some zest and rose water to make this beautiful cake even more festive. That’s the beauty of angel food cake, it is easy to play with different flavors. The secret to keeping the lightness of the cake is to cool it upside down. I have an old, super cheap, pan that I got at a garage sale in college, which doesn’t benefit from having feet on it, so I have to balance it over a wine bottle to cool. You can watch my instagram videos to see me bake this cake and many more. (more…)

Read More

Chocolate Bundt with White Chocolate-Raspberry Cream

Chocolate raspberry bundt (10 of 9)

This Brilliant Bundt Pan is my recent favorite piece of kitchen equipment. It is so elegant and fun. A simple cake baked in it really is worthy of standing alone on a pedestal. However, I decided to gild the lily and add white chocolate raspberry cream to the inside. It is a perfect party cake (Mother’s Day is coming up or just a Tuesday will do). To create this, you’ll want a cake that has a bit of body to it, so I picked a chocolate cake that was developed especially for the bundt pan from the trusted folks at Bake from Scratch. Then I wanted something creamy and bright in the middle. Adding white chocolate to whipped cream will stabilize it and allow it to keep it’s shape when cut into slices. To get the flavor of raspberries, without adding a ton of extra liquid to the cream was a challenge, but I think I found a pretty clever solution.

You can watch me make this cake in my Instagram stories. It really is a fun format for me to create instructional videos and I hope you’ll join instagram to see them, if you haven’t already. I’m not sure you can view the older videos, that live in my highlight archives from a computer, you may have to do that from your phone.  I am trying to figure out how to convert the videos to Youtube, but haven’t found a graceful way to do that yet. I will let you know as soon as I do. So much technology, so little time. (more…)

Read More

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…)

Read More

Macarons – easier than you think, just watch the video!

macarons | ZoeBakes (2 of 4)

The first time I had a true French macaron was while sitting at the now shuttered WD50 in New York City. It was the wild child restaurant of chef Wylie Dufresne, who was one of the first American chefs to deconstruct ingredients and synthesize them into new forms. It was all very mysterious and pretty tasty, but the most memorable thing we ate that night came out of my cousin’s purse. Samira works in the fashion industry and lives an impossibly global and glamorous life, which includes frequent trips to Paris. She and her brother, Riad, who was sitting with us, had a tradition of sharing a particular pastry from Paris every time she went. She pulled out the box and nonchalantly pushed it to Riad. This was so normal to them, that they barely acknowledged the act or the beautiful box as anything special. I, on the other hand, was near crazy with anticipation and finally told them to “open the &%$#ing box.” Inside were perfect, and I do mean perfect, macarons. They were like jewels. All different colors. Pink, gold, lavender and jade. They were delicate to the point of brittle on the outside and like a cloud on the inside, with a layer of super rich ganache or buttercream. I’ve made macarons, but they were never as ethereal as the one’s Samira brought home from Ladurée. This is no surprise. I was happy enough with mine and they were cheaper than a trip to Paris, but still not perfect. Then I watched Colette Christian’s Craftsy class on miniature French pastries and I figured out the small tricks I’d been missing. Turns out they are much easier than I thought. I’ve been making them constantly ever since.

This last batch I made for Passover and colored them purple to honor Prince. His passing has struck me in a deep way, deeper than I would have ever expected. His music was the sound track to my entire high school life and that was long before I moved to his home town. Back in the day I choreographed a dance to Little Red Corvette to audition for the dance program at my school. I danced my heart out to that song and got into the group. We were hardly Alvin Ailey, but it was my whole life at the time. I remember that audition like it was yesterday. I just hope Prince had even an inkling of his profound influence over so many people, not just musicians, but all of us who loved his music. I wish he could see how the world has exploded into a party to honor his legacy. Purple macarons and dancing in my kitchen are what I have to offer the celebration.

(more…)

Read More

Raspberry, White Chocolate and Blueberry Tart!

The patriotic colors and summery flavors combine to make this the perfect 4th of July dessert.  Red raspberries, white chocolate pastry cream and blueberries top an almond shortbread crust. Add a dusting of confectioners’ sugar and you have an easy, yet elegant pastry. Given the holiday I made the tart in a rectangular pan to mimic the shape of the flag, but it also works well in a more traditional round pan or even as individual tartlettes. Later in the summer try this same dessert, but switch the berries for fresh peaches or plums.

Related post: Blueberry Cobbler with White Peach Ice Cream

(more…)

Read More

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.

(more…)

Read More