Today is my best friend’s birthday and nothing short of a Buttercream Rose Cake will do. This is also the perfect cake for Easter, which is just around the corner. Creating the buttercream roses and other flowers requires a bit of special equipment and some practice, but this is just the kind of activity that relaxes me and I hope you agree. I’ll walk you through building the cake that will be the canvas for your floral top and then show you how to create the buttercream and roses.
I have some tutorials on my Instagram page, but you can find even more information on my youtube channel (links for each step below). Read More
My Ultimate Carrot Cake with Candied Carrot Peels recipe is one of my favorites from Zoë Bakes Cakes. I make it a lot. For birthdays, for Tuesdays, for family gatherings, it was the first cake my boys ate, because I could justify giving a baby cake, if it had carrots. I’m not suggesting it replace baby food, but for their first birthday cakes, it was my go to. I put this cake and many more of my all time favorites into my new book, Zoë Bakes Cakes: Everything You Need to Know to Make Your Favorite Layers, Bundts, Loaves, and More:
I was inspired to use the whole carrot after making Cenk Sönmezsoy’s Perfect Apple Pie, which uses every single bit of the apple to make the pie, core, peel, and seeds are all used to extract as much apple flavor as possible. I love that he didn’t waste a bit of the fruit. I usually peel the carrots and toss them away into the composter, which honestly doesn’t cause me too much guilt, but why not use them for the cake? I just washed the carrots, peeled them, and candied the peels. They go through several stages while baking. First they turn to carrot leather, chewy and soft, then they dehydrate fully and turn to a snappy, brittle, sweet, but earthy candy. Delicious.
You can watch me make the cake and carrot candy (plus a picture of my son eating his first carrot cake – 19 years ago) in my instagram video and find the recipe below. Read More
My Ultimate Carrot Cake first made an appearance on ZoëBakes in 2008, and it has remained one of my most popular posts. I have made this carrot cake many, many times since then and tweaked the recipe, as I am apt to do, every time I make it. After all the experiments, this is the recipe I have come to like the best. The changes are subtle, because the original was pretty spot on, but this version wins.
There’s nothing more satisfying than cutting into a rolled cake to reveal the swirl in the middle. It’s just fun. This banana bread roll is filled with a cream cheese frosting and it is delicious. The recipe is from one of my favorite bloggers and cookbook authors, Deb Perelman from the Smitten Kitchen (as if she needs introducing). In her new book Smitten Kitchen Every Day she dusts the top of the cake with confectioners’ sugar and it’s perfectly elegant. I decided to use meringue, because I just did a video series on Instagram about the 3 types of meringues, so I’m a little obsessed with it right now and figured this cake would be super fun topped with a Phyllis Diller-esque hairdo. You can watch me make this cake (and many other recipes) on Instagram in my stories (they will also live in my “highlights” archive). I’ve been teaching baking and pastry for 20 years (wow, just added that up!) and I love the new challenge of fitting these recipe lessons into 15 second segments. If you haven’t checked them out, I hope you will, I’m having a ball creating them.
Deb was kind enough to allow me to share her Banana Bread Roll recipe with you here. I highly recommend her book for other desserts and her always amazing savory recipes. Read More
This post is updated to include a Peanut Butter version of the original Mocha buttercream. You’ll find the variation at the end of the post.
This may be the most delicious buttercream I’ve ever made. I wish I could take all of the credit for it, but it is from Carol Bloom’s The Essential Baker. As many of you know I have been baking through the book for the past month or so. On Memorial Day I went to a party and offered to bring dessert. As you can imagine I rarely go anywhere without bringing desserts and/or bread. It is what I love to do and people rarely complain. I decided to make something chocolaty and my husband begged me to make the carrot cake again. Read More
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.
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. Read More