Pistachio Cake

pistachio cake | ZoeBakes (4 of 14)

Pistachio is my absolute favorite flavor of ice cream. When I traveled with my family to Italy, we did a whole lot of “research” on gelato. It was an informal, albeit thorough, study consisting of my sons trying every single flavor made in the country, while I stuck to a scoop of pistachio and one of espresso. Side by side, they are the perfect combination. I should know, because I ate it daily during our two weeks in Italy. This cake is based on that perfect marriage.

pistachio cake | ZoeBakes (2 of 14)

Pistachio cake, pistachio buttercream and a layer of espresso ganache.  (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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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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4th of July Sweets!

4th of July cake

I seem to make big life changes on the 4th of July. I moved the Minnesota 19 years ago on this holiday, and this year I am moving again. Luckily it is just down the street, but it might as well be across the world with all the work involved. We’ve been packing for weeks and today I start to dismantle my kitchen. This is exciting and stressful in equal measures. I am happy to be moving to our new home, but there are so many memories in this old house. Not to mention throwing the contents of my kitchen into boxes is going to test the strength of my character.  Wish me luck. Think of me as you are grilling and picnicking.

Here are some 4th of July desserts I recently created for the Cooking Channel. (more…)

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Sneak Peek: Tilia’s Summer Dessert Menu!

Strawberry Fool with Frambois Lambic Foam

The moment has come to switch from the cool weather comfort-food dessert menu and embrace the heat of summer with some cool treats. Here is a teaser of what we’re working on, which we hope to launch next weekend! There will be a few flourishes (not captured in these photos), so you will have to come taste the final unveiling at Tilia! (more…)

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