Posts tagged under Cake. Show all posts.
We don’t always have dessert with dinner, but it was Sunday and I was experiencing one of my daily chocolate cravings. Something sweet was definitely in order! Fortunately for me, I had just received a simple chocolate dessert idea from Holly Sisson, our EatSavvy photographer and head of production at SavvyMom—it’s called the Five Minute Chocolate Mug Cake. Her daughter came across this recipe online and we received an email submission from a reader about it the next day so it is clearly going viral. No stove is required, so it is a perfect cooking activity for kids. And, all of the ingredients are pantry staples, so I had everything I needed on hand. I placed the ingredients and measuring cups on the counter and let my son mix up personal-size chocolate cakes for each of us. Dessert doesn’t get much easier than this. Total prep and cooking time—10 minutes.
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
a small splash of vanilla extract
1 large coffee mug
And why is this the most dangerous cake recipe in the world?
Because now we are all only five minutes away from chocolate cake at any time of the day or night!
Summertime and the livin’ is easy…so the cooking part of it should be too. That’s why we came up with these simple and delicious recipes for salmon cakes and lots of delicious ways to serve up potatoes for your family.
We’re pretty sure even the pickiest of eaters—those kids who HATE fish—might like eating cake for dinner. Because that’s what these are…fish cakes. But who needs to know what’s inside the cake? Dip them in your favourite sauce and eat away. Don’t forget to add the sweet summer peas and eat up lots of strawberries too! There is something for everyone in this month’s EatSavvy. Check it out, we’re sure you’ll love it.
My youngest son was turning seven, so a couple of months ago I gave him a choice of themes for his party. After some discussion, we narrowed his choices down to sports, gymnastics or bugs. Bugs won the draw. Spencer loves bugs—any kind of bugs…the slimier and scarier, the better. So I contacted Bugs without Borders, a local company run by a group of female scientists who offer educational programs for children to teach them about bugs and other critters. I hired them to come and give a presentation at his party last week.
As with all of our parties, the birthday cake has to match the theme of the party. A couple of times I admit, I sought professional help for the dessert, but this time I figured that I could take care of the bugs myself. So instead of a traditional cake, I went for a ‘Dirt Cake’, complete with gummy worms and ‘real’ crickets. It was a huge hit! And, much to the other mothers’ surprise (and disgust), most of the boys actually ate the crickets.
With universal appeal, Dirt Cake is a perfect dessert to bring along to a potluck, picnic or cottage weekend.
Prep and Cook
Good to know: Depending on your birthday party theme, you can use individual mini-flower pots or buckets and a trowel to serve the dirt cake. Edible crickets can be found at specialty candy stores such as Sugar Mountain.
What is your favourite birthday cake idea?
Saturday, August 7, 2010 was the perfect day for my wedding. Gord and I were married at 4:30 pm at our island cottage on Lake St. Nora, in Haliburton, Ontario. It was a magical day for all in attendance.
As is the case with most cottage weddings, this summer wedding was anything but traditional—it is a second marriage for both of us, we were married beside the lake, our children stood up for us, our playlist included hits from The Black-Eyed Peas, our dance floor was a dock and we served chocolate wedding cake for dessert!
While planning the menu for the wedding, there was unanimous consent from our children for a chocolate wedding cake. Pastry chef, Leigh, from Farmer’s Daughter in Huntsville, Ontario, worked her magic and created a gorgeous dark chocolate cake with chocolate ganache frosting and fresh raspberry filling, iced with a vanilla buttercream icing. Vertical rows of beautiful, hand-piped flowers encircled both layers of the cake. It was rich, moist and absolutely delicious.
I know I could never reproduce my wedding cake, but I couldn’t help wanting to try. Besides, chocolate cake will never go to waste in our house. I have a number of different chocolate cake recipes I use, but one more than the others. With a few modifications to that recipe, I have come up with something pretty close. As much as I love chocolate, I think a chocolate frosting would be a bit too much chocolate, even for me.
Decadent Chocolate Cake with Chocolate and Raspberry Filling
Prep and Cook
More details (and photos) about the food to come in my next blog post.
What is your favourite cake recipe?
Pumpkins are more than just blank slates for scary jack-o-lantern faces. Short, tall, fat, concave…pumpkins come in all shapes and sizes and, in the fall, the farmer’s fields and grocery stores are full of them. As much as possible, I try to make the most of what’s in season by buying seasonal fruits and vegetables. In the fall, I like to bake and cook with one of the most seasonal Fall fruit—the pumpkin.
One of my family’s favourite pumpkin recipes is Pumpkin Spice Cake, a cake that is moist, delicious and simple to make. Pumpkins are high in fibre and beta-carotene, making the cake higher in nutrition than most processed cakes. If I have enough time to make two cakes, I slice one up and freeze it in individual pieces for ready-made snacks. And, for those family members who aren’t fond of pumpkin pie, try taking one of these cakes for dessert for Thanksgiving dinner.
Pumpkin Spice Cake with Brown Sugar Icing
Makes 10 servings
Brown Sugar Icing (optional)
Prep and Cook
Good to Know: To make your own buttermilk, combine ½ cup milk and ½ Tbsp lemon juice and let stand for 10 minutes. This cake can be made two days ahead, stored in the refrigerator and covered with a lid or plastic wrap.
What is your favourite pumpkin recipe?
This favourite fall recipe makes my kids and their friends go crazy with happiness. I can’t explain why, but I know that next to offering up a bowl of maple popcorn, this is the one item that gets devoured whenever there is a group of kids at our house.
I’m not sure if it’s the sweet applesauce, melted butter or pure maple syrup that have the boys salivating, but this is a must-keep recipe for its moist and flavourful crumb and versatile nature.
If you’re in a pinch, this cake makes for a nice, simple breakfast served with a smoothie or a bowl of yogurt. I’ve even offered it up for dessert at a fancy dinner party, topped with vanilla bean ice cream and caramel sauce. If you’re feeling really creative, you can break up the cake and layer it with spiced whipped cream in small serving bowls or shot glasses for a miniature take on a seasonal trifle, and feel free to add a more traditional crumble topping (brown sugar, butter, flour) for a rustic look and taste.
Do you have a favourite fall recipe? What is your easy must-make treat?
Applesauce Snacking Cake
Prep and Cook
For me, one of the very best things that has come from food blogging has nothing to do with food or writing. Instead, the most exciting aspect of this hobby (and job) has been meeting like-minded people who are doing similar things as me. Happily, there are many of us around, and in the coming months I will be introducing some of our great Canadian food blogging moms to you.
Since December is the baking month, I must turn your attention to Rosie Alyea, baking blogger extraordinaire. Residing in Newcastle, Ontario, Rosie is the epitome of style, class and beauty, and her collection of cakes and confections have been seen in many magazines and websites as well as her own blog, Sweetapolita where she shares a glimpse into her home life. Her girls can often be found in the kitchen beside her, doodling on their birthday cakes. Not all of her cakes are kid-inspired, though. She creates the most sophisticated of sweets, like her famous asparagus cake.
Rosie was kind enough to spend a few minutes answering some questions I had for her.
Q: Which ingredient are you currently in love with these days?
Rosie: I’m currently drawn to using dark chocolate in my baking these days, even more so than ever before. I’ve recently been experimenting with different variations of dark to very dark quality chocolate, and I suddenly want to incorporate it into everything I make. I love extra-dark cocoa powder, as well as solid baking chocolate, ranging from 66% cocoa to 76% cocoa. It seems that no matter what you bake with premium chocolate, it turns out beautifully—rich, dark and decadent.
Q: What is the last meal you cooked for your family?
Rosie: This question made me smile! The last meal I cooked for my family was homemade pizza for the kids and a traditional pot roast dinner for me and my husband (simply seasoned with fresh rosemary & thyme). Although I do tend to do much more baking than cooking, my family loves simple, more old-fashioned meals, which I love to make.
Q: What is your ideal baking soundtrack?
Rosie: Well, it seems I can’t bake without music, or if I do it feels something is missing. These days, I find myself listening to French cafe music quite a bit, which the kids love as well. I think my little girls and I feel like fancy French bakers when we hear this kind of music in the kitchen, so it just feels right!
Q: Which do you prefer: chocolate or vanilla?
Rosie: I used to be a vanilla-girl all the way, but once I started learning more, and tasting baked goods made with quality chocolate, I quickly became a chocolate lover. Chocolate cake, chocolate buttercream, ganache glaze—I love it all. It’s almost a tie between chocolate and vanilla, but not quite…
Q: Name the one baking utensil you can’t live without?
Rosie: I simply can’t live without my cake and cookie lifter. I use for transferring baked cake layers, sliced layers, filled cakes, fully frosted cakes and more, from plates to pedestals, boards to plates and pretty much anywhere a cake may need to go during the frosting and decorating process. It’s pretty much always within arms’ reach, because I use it so often.
I hope you enjoyed getting to know Rosie. Who are some of your favourite food blogging Moms?
Since we’re talking about food allergies this week, I thought it might be the perfect time to share my friend’s recipe for wacky cake, an allergy-free cake/cupcake that contains no eggs, dairy, nuts or tree nuts. I’m sorry to say that it also isn’t gluten-free, but I think that if you’re well versed in that kind of baking it should be easy to adapt this recipe to suit your needs.
Although my children (and nieces and nephews) are exempt from having food allergies, I’ve baked this recipe more times than I can count for classroom parties and birthday celebrations. It tastes just like a regular cake, and it’s nice to know that I can serve sweet treats to some of the food sensitive kids I know, without worrying about offering them something that could be detrimental to their health.
The original version of the wacky cake was created during the depression era, when eggs, milk and butter were regularly being rationed. Although we don’t have quite the same economic concerns today, we are faced with other issues, and I like the idea of a multi-generational recipe that’s able to feed those who might not otherwise be able to enjoy the occasional chocolate cake.
Find the full printable recipe here: Chocolate Wacky Cake
Now that we’re almost a month past Christmas, I feel like it finally might be safe to share a cake a recipe with you.
This isn’t just any cake recipe. This one-dish, three-step, egg-free, dairy-free and nut-free cake recipe is so flavourful, moist and simple to make, I think it could quickly replace whatever you’re currently baking up for your weekend desserts, playdates or classroom parties.
Also, this is a perfect starting point for young kids who are interested in baking. It doesn’t require heavy-duty mixers, complicated ingredients or anything other than what you likely already have tucked inside your pantry, and because it’s made in the pan the cake is baked in, you’ll require nothing more than a fork, a few measuring cups and spoons to put this all together.
I suggest serving it the day it’s made, but you can also store individual slices in the freezer for another time. Serve it with your favourite frosting, chocolate ganache or dusted with a dose of icing sugar, and your kids will thank you.
Find the full printable recipe here: Busy-Day Chocolate Cake
I have a passion for making cakes, and while I’m certainly no Sweetapolita, I can hold my own when it comes to baking and icing a birthday or simple celebration cake. I’ve taken several cake-decorating classes, have made a three-tiered wedding cake, and I’m even in charge of creating what you see here at SavvyMom in the monthly PartySavvy feature. Overall, I’m somewhat knowledgeable about cakes.
At least that’s what I thought, until recently, when I was asked how to make a healthy birthday cake frosting. To start with, I’ve always assumed that it was general knowledge that if you’re going to eat birthday cake it’s going to be unhealthy, but apparently that isn’t the case. There is a new trend leaning itself towards healthier birthday confections, and while I’m not sure they’ll ever be part of my baking repertoire, I was up to the challenge of creating a frosting that wasn’t sugar and butter laden.
It turns out the task was much easier than I expected. Cream cheese and jam, when whipped together, make a mighty fine replacement for the traditional cake frosting. Not all variations on the product works best, but here’s what I’ve discovered:
Find the full printable recipe here: Two-Ingredient Frosting