Guinness Chocolate Cake with White Knight Frosting

         

This Guinness Chocolate Stout Cake with White Knight Buttercream based on recipes from Zoë Bakes Cakes, was inspired by my trips to Ireland. I have had especially good fortune, which brought me to Ireland twice. In January of 2020, I spent a week seeing Ireland with my friends at Bake from Scratch magazine, Tourism Ireland and Williams Sonoma, just months before I was there with KerryGold to eat as much butter as I could and it turns out that’s a lot! 

With each trip I have fallen deeper in love with this country.

Ireland is beyond beautiful with the rolling hills of green grass and clover that fall off into the ocean and that’s just a description of the pastures where the dairy cows graze. They produce the sweetest, richest milk in the world, which makes Kerrygold’s Irish butter taste silky and creamy and glow a healthy, golden yellow. I used it make the White Knight Frosting in this amazing, Guinness infused Chocolate Cake. The recipe is below and you can see more photos of my trip in the Highlights on Instagram. 

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Top Nine ZoeBakes Desserts 2019

Poached Pear Tart | ZoëBakes photo by Zoë François

Instagram has spoken and these are the Top Nine ZoeBakes Desserts 2019, as determined by your 1 million likes. Thank you so much for following and I look forward to baking with you in 2020! 

These are in no particular order of popularity. Find the list and recipes below: Read More

Roasted Squash Brown Butter Cake (Gluten-Free)

Roasted Squash Brown Butter Cake (Gluten-Free) | ZoeBakes photo by Zoë François

This beautiful Roasted Squash Brown Butter Cake just happens to be gluten-free, as is everything in Aran Goyoaga’s new book Cannelle et Vanille. If you don’t happen to follow a gluten-free diet, this book is still for you, in fact, you’ll not even notice the wheat is missing from any of Aran’s recipes, they are purely delicious and gorgeous. Her work needs no introduction, she has been blogging and inspiring us all for over a decade. This book is a culmination of that journey as a chef, food photographer, mom and pastry chef who switched to working with foods that made her feel healthier and in turn happier. 

This gorgeous cake comes from the pages of her book and I added a cranberry relish that has fresh strawberries and pink peppercorns, a lovely compliment to the roasted squash brown butter cake. 

Roasted Squash Brown Butter Cake (Gluten-Free) | ZoeBakes photo by Zoë François
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Pumpkin Swirl Cheesecake Bars

 

There seem to be two schools of thought about Thanksgiving desserts. Those who must have pumpkin pie and those who avoid anything pumpkin, other than the spice mix. I am squarely in the pumpkin camp and so is my whole family, but if you or someone you love is not, these Pumpkin Swirl Cheesecake Bars are the perfect way to ease into using the Thanksgiving essential and give a loving gesture to those who adore pumpkin. The base of these bars comes from Michelle Lopez’s new book Weeknight Baking, which is made up of great recipes that are quick and easy enough to fit into everyone’s busy schedule, even at the holidays. I added the swirl of pumpkin, which is also super easy and fast, but makes them just right for this week. Michelle has lots of great ideas for jazzing up the cheesecake bars and once you see my technique for swirling, you can add your own flair. You can easily make these in time for the big Turkey Day and I suggest making a double batch, so you have leftovers to snack on and stick into school lunches. 

GIVEAWAY! Not only did Michelle graciously allow me to share the recipe with you, but she’s also doing a giveaway of the book. Leave a comment below or on my instagram account for a chance to win a copy of Weeknight Baking.

You can watch me swirl the cheesecake bars on my Instagram account and the recipe lives below. Read More

Pear Panna Cotta Cake

Pear Panna Cotta Cake | ZoeBakes photo by Zoë François

When I was growing up my paternal grandmother made a dessert she called “Swedish Cream” on Christmas day. It was rich beyond imagining (at least when I was a child) and its arrival meant the festivities were coming to a close, because we’d all slip into a Christmas Swedish Cream dream state and the adults dozing off usually followed. Much, much later in life, while at culinary school, I realized it was a sour cream panna cotta that she’d been making all those years. My Pear Panna Cotta Cake is inspired by my Granny’s dessert, but I went a little pastry chef with it. I combined Swedish Cream with a poached pear puree and then topped it with a layer of the poaching liquid delicately set into a Jelly with gelatin and put it on a base of almond joconde sponge cake. The dessert is multiple layers and it takes a wee bit of time, but it is actually super easy to make. You can also stop with one or two layers if that’s all time allows. To decorate the sides I sliced pears on a mandoline and dried them in the oven, which couldn’t be easier and they look so stunning. In her memory I will carry on my Granny’s tradition of ending the holiday meal with a smooth, rich, delicate Pear Panna Cotta Cake. 

You can watch me make the Pear Panna Cotta Cake in my instagram video

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Cherry Blossom Cake

Cherry Blossom Cake | zoebakes photo by Zoë François 

The magic trick of cake decorating was revealed to me 16 years ago when I attended a week long class at the Wilton School of Cake Decorating and Confectionery Art outside of Chicago. Anyone who loves cake and piping icing knows the Wilton name and reaches for their products to get the job done. I was beyond thrilled and honored when they asked me to try out their new line of products, Texturra Performance Bakeware and Versa-Tools, and create a signature dessert using them. This Cherry Blossom Cake came to me instantly, because I wanted to utilize the piping skills I learned from their classes all those years ago. I had just been on a trip to NYC and the cherry trees were in full bloom with their sweet, delicate blossoms. The inside of the cake is a spiral of sponge cake, which I baked in the new Texturra Performance baking sheet. Since they claim it is truly non-stick, I tested it by skipping the parchment paper. This is not something I would usually do, since parchment is the insurance policy, I rely on to make sure my cakes don’t glue themselves to the pan. The Wilton promise was spot on, the cake released from the unlined Texturra pan with ease, rendering the extra parchment unnecessary. For avid bakers, you know how exciting this is. 

I filled the sponge cake with a simple whipped cream and cherry sauce. This is where the new multi-functional Versa-Tools came in handy. I used them to make the filling, spread it, roll the cake and even decorate the sides. They are flexible, useful and multipurpose, which is everything you want in a kitchen tool. 

For the flowers I piped a simple cherry blossom with lemon royal icing and stuck them to the buttercream covered cake. There are a few steps to this Cherry Blossom Cake, but it is such a fun project and the results are stunning. 

You can watch me make this cake start to finish in my Instagram video and the recipe below.

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