I am obsessed with cake. So much so, that I wrote a whole book on it. If you’d like more of my cake recipes, check out my book, Zoë Bakes Cakes!
This stunning angel food cake covered in cherry whipped cream was inspired by a recipe my friend, Jessie Sheehan, included in one of her cookbooks. Jessie visited Minnesota last summer and she joined me to eat our way through the Minnesota State Fair for season 3 episode 8 of Zoë Bakes on Magnolia Network!
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I fell in love with Victoria sponge cake on a trip to Dublin. The cake itself was so deliciously light but I had a difficult time replicating its texture when I got home. Once I employed “self-raising” flour, a common ingredient in the UK, which contains baking powder and salt in the mix, I had a total victory! The traditional filling is whipped cream and jam with a dusting of confectioners’ sugar. I added some strawberries for flavor, texture, and decoration along with some edible flowers.
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As the temperature turns chilly and the holiday season nears, it makes me crave all the warm spices. This cake is adapted from my Zoë Bakes Cakes Yellow Cake, but with the quintessential fall spice blend added to the mix. You can buy Pumpkin Pie Spice in the baking aisle or make your own with individual ground spices from your pantry. See my notes in the recipe if you want to make your own.
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These Easter Egg Cupcakes are decorated for the kids (of any age), but the flavors will satisfy the adults. I was recently sent a box of fresh passion fruit, some candied mini eggs, and passion fruit-flavored white chocolate, so it just seemed obvious that I’d make the Chocolate Devil’s Food cake from Zoë Bakes Cakes and passion fruit flavored buttercream. You can go with whatever flavor combinations get you excited. The little nests are actually super simple to create and I have a video in my highlights, a link in the recipe, on how I did it. Any flavor chocolate will do. The grass is the result of a special piping tip, but otherwise, nothing extra is needed to make these.
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If you have my book, Zoë Bakes Cakes, you likely know from the intro that the story of my life with sweets started with an auspicious meeting with the humble Twinkie. I would never presume to create anything as iconic as the original, but these homemade Twinkies are freakin’ delicious.
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Every bite of this bright and dreamy lemon-curd pound cake has all the enthusiasm of a spring morning. There are layers of tartness from the luxurious lemon curd, lemon zest, and pieces of baked lemon that nestle perfectly into the buttery rich batter. A light and easy drizzle of lemon syrup, made from baked lemon slices, makes a simple bite feel like the warm, sunny promise of a new day.
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