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Category Archives: Cake

Toasted Coconut Cake

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Baking complex desserts is my version of a stress ball. When homework begins piling up and exams are around the corner, or I begin over-thinking things that happened at the veterinary clinic, I turn to a small list of desserts that I have found to be complicated, lengthy, or strange. I realize, however, that spending a few hours baking could be better spent actually cracking open a textbook… but you have to admit that studying is so much easier with a giant slice of cake. Especially when studying ecology and the math equations that go with it, yuck.

Baking causes me to zone out from the world, silencing the background chatter in my head of memorized chemistry reactions and growing to do lists. Instead I completely immerse myself in the prepping of ingredients, buttering of cake pans, and otherwise being in complete silence other than the humming of my laptop and my dog’s snoring. The complexity helps me continue thinking ahead so that I can prepare the best cake in the shortest amount of time, instead of letting my mind fret over exams.

I theory that concentrating on the complexity of the recipe allows me to relax a little towards the minor road bumps I face in school and in general daily life, and that the sweetness of cake counteracts any bitterness of studying, planning, or negative thoughts. Or maybe I’m just trying to avoid studying, so I find an excuse to work on a pastry for 3 hours.

But my test tasting subjects haven’t complained yet, so I’ll stick with the first theory.


I made this cake for my Aunt’s birthday and it was a hit. It received positive reviews, especially from my brother, who managed to eat three slices in one sitting.

This cake isn’t necessarily complex, it just takes a lot of time to complete and requires a good deal of preparation. Therefore, I’d suggest setting up all your ingredients before diving in, otherwise you’ll be in for quite a mess! But the work is worth it- this is probably one of my favorite coconut cakes of all time. It has an intense coconut flavor and the cake is so pillowy soft and moist. The custard is delicious, and really easy to make as long as you watch to make sure it doesn’t burn. Don’t stop stirring it!

But my absolute favorite thing about this recipe is that is it incredibly exact. I had no leftover frosting or custard, barely any leftover toasted coconut, and there was enough cake batter for both pans to fill. So thank you, Bobby Flay, for not leaving me with a heaping amount of coconut buttercream that I’d have no idea what to do with!

Toasted Coconut Cake with Coconut Filling
From Bobby Flay’s “Throwdown”

Toasted Coconut:

  • 2 cups sweetened flaked coconut

Coconut Simple Syrup:

  • 1 1/2 cups water
  • 1 tablespoon granulated sugar
  • 3/4 cup sweetened flaked coconut

Coconut Custard:

  • 3/4 cup whole milk
  • 3/4 cup unsweetened coconut milk
  • 1/2 vanilla bean, seeds scraped
  • 4 large egg yolks
  • 1/3 cup granulated sugar
  • 3 tablespoons cornstarch
  • 2 teaspoons coconut rum (Optional; recommended: Malibu)
  • 1/2 teaspoon pure vanilla extract

Coconut Filling:

  • 3/4 cup coconut custard (recipe above; cold)
  • 3/4 cup very cold heavy cream

Coconut Buttercream:

  • 3 stick unsalted butter, softened
  • 1/3 cup confectioners’ sugar
  • 3/4 cup coconut custard (recipe above; cold)
  • Pinch fine sea salt


  • 2 tablespoons softened butter, for pans
  • 2 1/4 cups cake flour, plus more for pans
  • 1 cup whole milk, at room temperature
  • 6 large egg whites, at room temperature
  • 1 vanilla bean, split and seeds scraped
  • 1/2 teaspoon pure vanilla extract
  • 1 3/4 cups granulated sugar
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 12 tablespoons unsalted butter, cut into 12 pieces, slightly cold

For the toasted coconut:
Preheat oven to 325 degrees F.

Spread the coconut evenly onto a baking sheet and toast until lightly golden brown, stirring once, 8 to 10 minutes.

For the simple syrup:
Bring water and sugar to a boil. Stir in the coconut, remove from the heat and let sit for at least 30 minutes and up to 4 hours. Strain the liquid into a clean saucepan, bring to a boil and let cook until the mixture is slightly reduced, about 5 minutes. Let cool.

For the custard:
Combine the milks and vanilla bean and seeds in a medium nonreactive saucepan and bring to a simmer over low heat.

Whisk together the yolks, sugar and cornstarch in a large bowl. Slowly whisk the warm milk into the egg mixture then return the mixture to the pot over medium heat and bring to a boil, whisking constantly, until thickened. Scrape the mixture into a bowl and whisk in the rum and vanilla extract. Let cool to room temperature then cover with plastic wrap and refrigerate until cold, at least 2 hours.

For the filling:
Combine the custard and cream in a bowl and whip until soft peaks form.

For the buttercream:
Beat the butter and sugar in a stand mixer fitted with the paddle attachment until light and fluffy, about 4 minutes. Add the coconut custard and salt and beat until combined and smooth.

For the cake:
Preheat oven to 350 degrees F. Butter and flour 2 (9 by 2-inch) round cake pans and line bottoms with parchment paper.

Whisk together the milk, egg whites, vanilla bean seeds and vanilla extract in a medium bowl.

In the bowl of a mixer fitted with the paddle attachment, mix together the flour, sugar, baking powder and salt. With mixer running at low speed, add the butter, one piece at a time and continue beating until mixture resembles moist crumbs. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed until the mixture is pale and fluffy, about 1 1/2 minutes. With mixer on low speed, add remaining 1/2 cup of the milk mixture, increase speed to medium and beat 30 seconds more. Scrape sides of bowl and mix for 20 seconds longer. Divide the batter evenly between the cakes pan and smooth the tops using a rubber spatula.

Bake until a toothpick inserted into the center comes out with a few crumbs attached, 22 to 24 minutes. Cool in the pan on baking rack for 10 minutes. Run a small knife around the side of the pan and invert cakes onto the baking rack, removing parchment paper, and let cool completely, about 45 minutes.

To Assemble:
Using a long serrated knife, slice each cake horizontally into 2 layers. Reserve 1 of the flat bottom layers for the top of the cake. Place another layer on a cardboard round cut side up and brush with some of the coconut simple syrup. Spoon 1/3 of the coconut filling onto the cake and using a small offset metal spatula, spread it into an even layer, leaving a 1/2-inch border around the edge of the cake. Repeat with 2 more layers. Brush the cut side of the reserved cake layer with the remaining syrup. Place the layer cut side down on top of the cake.

Frost the sides and top of the cake with the buttercream. Pat the coconut onto the sides of the cake and sprinkle the remaining coconut on the top of the cake.


Mexican Chocolate Cake

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I am so happy that taking pictures of food has become socially acceptable thanks to instagram and the like. I use to get some seriously strange looks from people when I’d whip out my camera to take pictures of my food before eating it. I don’t blame them though… I’ll be the first to admit that it is kind of strange. I’ll be sitting there, watching my food get cold as snap millions of pictures that basically look the same after a while (there, I admit it). But I can’t help it, and I don’t really mind, because I find food to be artistic and quite frankly, pretty. Like someone who loves shopping and gets a new shirt or a gamer who buys a new video game system, food, eating out, and cooking makes me happiest. It’s a hobby that I also get to eat- win win!

I’ve been laughed at by waiters, yelled at by the French when taking pictures of pastries in Paris (that still haunts me), and if I had a dollar for every time a family member told me to “quit taking pictures and eat already”, I might be able to afford my own KitchenAid mixer. However, now thanks to social media and peoples obsession for letting others know what they’re doing every waking moment of their lives, I can happily say that I haven’t been laughed at, stared down, or yelled at by anyone lately. My parents still roll their eyes at me though. It’s almost acceptable.

I’ve been trying to figure out for a while now, with no avail, as to why this cake is considered “Mexican”. Perhaps it could be because cinnamon is added, but cinnamon is not native to Mexico. I’m assuming that cinnamon is common in Mexican cooking, but then again my “Mexican” food experience is limited to an enchilada, Taco Bell, and a churro I ate in my 10th grade high school Spanish class.


So, feeling a little brave, I decided to add cayenne pepper to my cake batter to add a little heat. Cayenne pepper isn’t Mexican either (shh, don’t tell anyone), but it added a amazingly tasty, yet very subtle kick to the sweetness of the chocolate cake. It won’t have anyone running to the tap, but it will have your test tasters curiously intrigued on what’s making this “seemingly ordinary chocolate cake” a bit different.

The cake was incredibly moist and easy to make, as was the glaze. I always love adding nuts to a cake because the extra crunch adds a wonderful difference to the otherwise one dimensional softness. That, and the pecans just make it look way fancier.

So be brave! And add a little heat to your cake.


Mexican Chocolate Cake
Adapted from Ruf Love


1 cup unsalted butter
½ cup cocoa powder
¾ cup water
2 C sugar
2 eggs
1 C buttermilk (or put 1 tsp lemon juice in 1 cup container then fill remainder with milk)
2 Tbls vanilla extract
2 C all-purpose flour
1 tsp baking soda
1 ½ tsp ground cinnamon
½ to 1 tsp cayenne pepper (depending on your personal tastes)
¼ tsp sea salt

1 C pecans (optional)
½ C unsalted butter
¼ C whole milk
½ C cocoa powder
2 C sifted powdered sugar
1 Tbls vanilla extract
¼ tsp sea salt


  1. Preheat the oven to 350 degrees. Grease a 9″ tube pan or 10-12 C Bundt pan with non-stick spray or use Baker’s Joy. For cupcakes, line standard-size muffin pans with muffin wrappers and spray with non-stick spray.
  2. Melt the butter in a large saucepan over medium-low heat. Add the cocoa and whisk until smooth. Add the water and whisk until smooth. Be careful not to boil the mixture. Remove the saucepan from the heat.
  3. Add the sugar, eggs, buttermilk and vanilla to the warm cocoa mixture. Whisk until smooth.
  4. Add the flour, baking soda, cinnamon, cayenne pepper and salt. Whisk until dry ingredients are completely incorporated.
  5. Pour the batter into the pan. If using muffin pans, fill each cup 2/3 full.
  6. Bake for 40-45 min; the cake is done when it has pulled away slightly form the sides of the pan and feels firm to the touch. For cupcakes, check for doneness after about 20 min.
  7. Let the cake cool in the pan for about 20 min. cupcakes need only a total of 10 min cooling time.
  8. Meanwhile, make the glaze. Arrange the pecans on a baking sheet in a single layer and toast them in the 350 degree oven for 7-9 minutes, until golden brown and aromatic. Chop the pecans.
  9. Melt the butter over low heat in a medium saucepan. Add the milk, cocoas, and powdered sugar and whisk until glossy. Remove the saucepan from the heat and whisk in the vanilla, salt, and pecans.
  10. Loosen the cake with a knife or spatula and overturn it onto a seving plate. Spoon the glaze over the cooled cake, covering it thoroughly. For cupcakes, remove them from the pan, and peel off the paper liners. Invert each cupcake onto a small serving plate and cover with glaze.


Cardamom Carrot Cake with Maple Cream Cheese Frosting

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Years ago my father and I sat down at an Indian restaurant in London. I was not new to Indian cuisine, as I had basically grew up on samosas, learned to obsess over naan bread and swoon over the smokey smells of toasting spices. I ordered what I always ordered- chicken tikka and piles of pillowy naan. My dinner came on a sizzling platter, chicken a fiery redish orange on a bed of onions and peppers, but my 9 year old self had a problem- there was no ketchup. I had a bit of an addiction as a kid to ketchup (perhaps still do…), putting it nearly on everything, and even receiving ketchup as birthday gifts.

Minor problem: there was no ketchup on the table.

I, a nine year old ketchup addict, begin to worry. My father asks the waiter if they have any ketchup, in which the waiter seems puzzled. My father repeats the question, this time replacing the word ‘ketchup’ with ‘tomato sauce’. This seems to spark some sort of understanding, in which the waiter tells another employee to get a bottle of ketchup.

The employee walks out the front door, only to be seen 10 minutes later with a grocery bag and one lone bottle of ketchup. Such dedication to customer service.

Thousands of memories surround my trips to England. When I was much younger my brother and I went around and collected eggs from the hens, but unlike my brother I was much too afraid to go into their little coups in fear that they’d peck me to death. My father would bustle us around the city, catching cabs, the tube, and trains. We’d walk everywhere, to the point where I remember quite clearly the walk to the train into London from my grandmother’s apartment- the open air store with fruit and vegetables piled high in baskets, the blue and green overpass that housed pigeons that cooed and watched you from above. There was a sharp right turn, a barber shop, and a steep incline to reach the trains. I went from hunting the markets for beanie babies to searching out the latest fashion trends as I got older. Too many times have I nearly seen my dad get hit by a car because of his thrill seeking need to j-walk. The more I went to England the more I loved being a tourist, taking pictures of Big Ben, secretly hoping every visit that my Dad would walk us past the horse fountain by Piccadilly Circus, going to Hamleys, eating at pubs. For my 16th birthday I accompanied my Dad in visiting my grandmother and went to Paris for the weekend, where I had the most amazing dinner in a tiny restaurant dimly lit. As we packed our car and left for the airport, my grandmother poked her head out from behind her window curtain and waved to us as we drove off. I snapped a picture. That was the last time I was in Europe.

My grandmother wasn’t your ordinary, cookie-cutter grandmother. She wasn’t much of a hugger, and kept to herself often, trusting few. The cliche that your grandmother’s cooking is always the best didn’t apply here, I remember dreading eating at my grandmother’s apartment, as we often had cold cuts of ham and cucumbers, perhaps potatoes, for dinner. Sometimes she would accidentally call my brother and I the names of our cousins, and I wouldn’t be surprised if my grandmother had a harder time with our american accents than she let on.

However, like me, my grandmother shared a love for chocolate. She would always bring up the weather in conversations with me, but seemed to catch onto my passion for animals and would tell me about the dogs she had seen, or the cats that played in the courtyard. She cared deeply and selflessly about our well being and always tried to make us feel at home.

A few weeks into school my father came to visit me, as I had been having a hard time adjusting back into college. We were eating ice cream at an old fashioned parlor when my mother called, and I excitedly answered the phone. However my mother’s voice was solemn, as she told me my grandmother had passed away and instructed me to put my father on the phone. Shock poured through me, followed by overwhelming guilt- I hadn’t talked to my grandmother in over a year. I let college become one of my many excuses of why I was too busy to call, and I will always regret this.

Wherever we end up when we pass, I like to think that she’s watching us, even seeing America for the first time. I hope my grandmother knows that I truly cherished every moment I was blessed to spend with her. Most of all, I hope she forgives me.

I made this carrot cake for my father’s birthday, a few days before he had to leave for my grandmother’s funeral. Instead of putting ginger in the cake, I decided to use cardamom, an aromatic Middle Eastern spice commonly found in Indian cuisine. A little goes a long way- the cardamom makes this cake truly special, it acts as the secret ingredient that will keep people guessing, and grabbing for another slice. This recipe has seriously converted me into a carrot cake lover. It was moist, had great texture, and the maple frosting really rounded it off. Hands down this recipe has earned a spot into my box of to-make-again recipes.

Cardamom Carrot Cake with Maple Cream Cheese Frosting
Adapted from RasaMalaysia


2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon cardamom
1 cup granulated/castor sugar
1 cup packed light brown sugar
1 cup canola oil
8-ounces plain applesauce
1 teaspoon vanilla extract
4 large eggs, room temperature
3 cups/650 grams grated peeled carrots (from about 5-6 large carrots)
1 cups pecans (or any nut/optional)
1/2 cup raisins (optional)


Preheat oven to 350°F/180°C/

For cupcakes: Line 24 cupcake molds (2 12-standard muffin tins) with liners, or butter and flour them.
For layered cakes: Butter two 9-inch-diameter or three 8-inch-diameter cake pans. Line bottom of pans with parchment, butter and flour paper; tap out excess flour.

Whisk flour, baking soda, salt, cinnamon, nutmeg and cardamom in medium bowl to blend. Set aside.

In a separate large bowl, whisk sugars, applesauce and oil until well blended. Whisk in eggs, one at a time. Add in the flour mixture and stir until blended. Stir in the vanilla and carrots. Add in the pecans (or other nut) and raisins, if using them.

For cupcakes: Divide batter among cupcake molds, filling 3/4 of each. Bake cupcakes 14 to 18 minutes, or until a tester inserted into the center of one comes out clean. Let cool in pans for about 5 minutes. Transfer cakes to a cooling rack. Let cool completely before icing them.

For layered cakes: Divide the batter equally between the prepared pans, and bake the layers for about 30 minutes each for 8-inch cakes or about 40 minutes each for 9-inch cakes; or until a tester inserted into center comes out clean. Cool cakes in pans for about 15 minutes. Turn out onto cooling racks. Peel off parchment; cool cakes completely before icing.

Maple Cream Cheese Frosting

Yields about 2 cups, sufficient for any of the combination of this cake recipe


2 (8-ounce/226-gram) packages cream cheese, softened at room temperature
1 stick/4 ounces/113 grams unsalted butter, room temperature
2 cups/230 grams confectioners’/icing sugar, sifted
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 cup pure maple syrup


In a stand mixer with the paddle attachment, beat all the ingredients on medium speed until fluffy. Chill the frosting for about 20 to 30 minutes or until it has set up enough to spread smoothly and hold its shape.

For cupcakes: Place the maple cream cheese frosting into a piping bag fitted with your tip of choice and pipe onto cooled cupcakes accordingly.

For layered cakes: To assemble a layered cake, with an offset spatula, frost the top of one cake and place the other cake on top. Repeat for a three-layered cake. Frost the sides and top with a thin layer of frosting, chill the cake for about 30-45 minutes. Frost the cake completely to cover. Chill cake for at least 30 minutes or till frosting is set. Bring to room temperature before serving.

Red Velvet Cupcakes

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I’ve lived in the same house for 19 years. I can close my eyes and picture every exact detail of my house, from the pale red brick and maroon shutters, to the giant rock surrounded by several tall trees, the tiny rosebush against our garage, the exact spot on the hardwood floor in the family room where if you step on it just right, it will creak. My house is so much more than a home to me, it’s the place I yearn for when I’ve had a bad day or I’m on vacation for too long, the comforting feeling I get when I’m laying on the couch with my dog in the basement, or sitting on the deck in the summer, as the house shades us from the sun and the cool breeze rustles the leaves softly above us. The house I’ve spent my entire life in is such a huge part of me.

So it’s been really killing me lately that at the end of the month, I will no longer be able to use the word “home” and my house in Michigan, in the same sentence.

To be honest, I’m terrified of forgetting all the memories that have been built around this home. It’s almost as if with the house leaving, my past is disappearing, too. I don’t want to forget the first day we brought home my dog and she jumped over the pen we had her in so she could join us for dinner, or how my parents would carry me up the stairs because my casts were too heavy for a young child to lug up 12 sets of stairs. Summers running through the sprinklers and playing spud with my neighbors- my amazing neighbors. Actually, my entire neighborhood is brilliant, it’s like we’re one big family. When the power and water went out for several days, instead of hiding in the basement or hoarding their generator’s power, we all got together and cooked the food in our refrigerators, having a mini neighborhood party and hanging out. It was great… minus the heat.

I may be trading my large, open backyard for a small fenced in one, green grass and canopies of trees for droughts and palms, but I’m happy. Even though it’s weird not being able to drive down the road and see my friends anytime I want or eat Buddy’s pizza, my summer in Texas has been amazing. My aunt and uncle live down the road and always welcome me over to swim or play with their adorable dogs, my Dad let’s me cook whatever my heart desires and often takes me out to lunch to little hole-in-the-wall restaurants we find, much to my Mother’s scolding. I was just interviewed today for an internship at a magnificent veterinary office, that works with small, large, and exotic animals. Knock on wood and crossing my fingers, but I really hope I get it.

Even though it will strange to not be able to take my dog on long walks through the neighborhood, then lay on the soft green grass in my front yard with her afterwards, and I may forever continue to open the wrong drawers to finally find my offset spatula, I think I’ll survive. Sure I’ll miss that house with all my heart, but I just have to remind myself- a home isn’t really where you reside and live and mow the lawn, it’s with the people (and furry family members) you love and care about, no matter where that is.

I knew that I wanted to make one last thing in my kitchen before I left for Texas permanently. My entire family was visiting for my brother’s graduation party, and I flew up to Michigan to see them all one last time, at least for a while. My brother’s school colors were red and white, so naturally red velvet cupcakes came straight to mind.

I’ll be honest, the cake is nothing special. They’re good, don’t get me wrong, but there’s nothing super memorable about them. The frosting however is amazing. It’s all I’ve been thinking about for a while. Not too sugary, not too sweet, extremely smooth and creamy. It’s perfect for cupcakes, cakes, even eating it straight out of the bowl!

Red Velvet Cupcakes with Cream Cheese Frosting

Adapted from Gimme Some Oven


Cupcake Ingredients:

2 1/2 cups sifted cake flour (not all-purpose flour)
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
2 oz. gel food coloring (I used the whole tube)
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda

Cream Cheese Frosting Ingredients:

1 lb (2 blocks) cream cheese (not softened)
1 stick (1/2 cup) butter, at room temperature
1 Tbsp. vanilla extract
4 cups powdered sugar, sifted

To Make Cupcakes:

Preheat oven to 350 degrees. Line 24 muffin tins with cupcake papers.

Sift together the cake flour, baking powder, and salt into a medium bowl; set aside.

In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla, scraping down the bowl with a spatula as you go. Add cocoa powder, then beat in the red food coloring gel, allow to mix well. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.

In a small bowl, mix vinegar and baking soda. (Yes, it will fizz!) Add vinegar mixture to the cake batter and stir well to combine. Fill cupcake cups with cake batter until they are about 3/4 full. Bake for approximately 20-22 minutes, rotating pans halfway through. Cupcakes are done when a toothpick inserted in the center comes out clean. Check early and don’t overbake!

Cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow to cool completely before frosting.

To Make Frosting:

To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment (or any standard beaters if you’re like me and have an older mixer) beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the powdered sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired.

Strawberries and Cream Butter Cake

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There is no wrong time for cake. It can be 3pm on a Thursday in June, and it’s still the right time for cake. It’s too bad that we always associate eating cake with birthdays, Easter, or other holidays, because I am convinced that we all need more cake in our diets. What’s that you say, that’s a calorie bomb? Nonsense.

Ever since I started working at a restaurant in Galveston, I’ve come to the conclusion that eating a piece of cake only on holidays is a sin. Once a week I get a piece of cake from our bakery case, perhaps a slightly ugly one that the frosting has melted off, or the layers have broken. I dwell in its deliciousness and wonder, why don’t I eat cake more often? What on earth has had me eating cake only on my birthday for nineteen years?!

I have vowed to now eat cake more often. Even if this means I have to run a few more miles than I’d prefer. Because after running in the scorching 104 degree Texas heat, crawling to my front door gasping for water, I’ll reach the fridge and jerk it open only to find a beautiful strawberry and cream cake. I’ll hear the singing of angels and no longer will it matter that yet another pickup truck nearly ran me over today. Three in the afternoon on a Thursday I’ll cut myself a slice, but first I’ll probably take a nap on my laminate floor.

I love strawberries- in fact, for a long time it was the only fruit I would eat. So when I went to the grocery store and found two pounds of beautiful, red strawberries, I couldn’t help but imagine putting them into a cake. Even better, a cake covered in cool, homemade whipped cream for the hot summer month.

The problem? I was having a hard time making time between my work schedule to bake, so my strawberries sat in the fridge for a few days. Freaking out was a bit of an understatement. I’ve had horrible experience with strawberries going bad several days after purchasing them, so if I wasn’t checking the fridge every two hours, I was either calling my mother, asking a friend, or googling the life expectancy of strawberries or how to make them last just a few days more. Thankfully, every single berry was just fine.

This cake is delicious, perfect after spending an afternoon in the sun. Not super dense, but springy and moist, covered in pillows of whipped cream and sweet strawberries. The gelatin keeps the cream from separating, which keeps your cake beautiful for several days. Not that there’s anything wrong with ugly cakes, because in the end, they always taste great. (And healthy for you, I mean, it has strawberries! And strawberries = fruit! And fruit = healthy!) So Happy Thursday, and go on and grab another slice.

Adapted from The Sweet Life

For the Cake

Unsalted butter, for greasing
All-purpose flour, for dusting
1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup + 1 tablespoon unsalted butter, room temperature
½ cup sugar
1 teaspoon pure vanilla extract
2 large eggs plus 2 large egg yolks
½ cup whole milk

Preheat oven to 350° F. Using a small pastry brush, butter bottom and sides of a 8-inch round cake tin. Line bottom of tin with non-stick baking paper; butter paper and then flour bottom and sides of tin.
Using a fine mesh sieve, sift the flour, baking powder and salt into a medium-sized bowl. Whisk to well combine, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, cream the butter, sugar and vanilla on high speed until light and fluffy.
Add the eggs and yolks, one-at-a-time, beating well after each addition.
Reduce the stand mixer speed to low, add the flour mixture in thirds, alternating with the milk in 2 additions, beginning with the flour and ending with the flour; beat until just combined (do not over-mix).
Pour batter into prepared cake tin. Using a small offset spatula spread the batter evenly.
Bake, rotating tin halfway through baking, until a cake tester inserted in the centre of the cake comes out clean, 30 to 35 minutes.
Transfer to a wire rack; let cool in tin for 10 minutes. Remove cake from tin and return to wire rack to cool completely.

Strawberry Cream Topping

1¼ pounds or 20 ounces fresh strawberries, hulled and thinly sliced
½ cup sugar, divided
1½ cups heavy cream, 35%, cold
1 teaspoon unflavoured gelatin

In a medium-sized bowl, stir together the strawberries and ¼-cup sugar; set aside.
Place two tablespoons cold water into a small-sized saucepan and sprinkle with gelatin; let soften 5 minutes. Place saucepan over low heat, and stir until the gelatin is dissolved. Remove from heat and let cool.
In the bowl of an electric stand mixer fitted with the whip attachment, whisk the heavy cream and the remaining ¼-cup sugar until very soft peaks form.
Continue to whisk, and gradually add the gelatin mixture; beat until soft peaks form.

Assembling the Cake

Using a serrated knife, cut cake in half horizontally.
Place bottom half, cut side up, on a cake stand or plate.
Drizzle the juice from the berries onto the cake.
Evenly arrange half of the strawberries over the bottom cake layer. Refrigerate the remaining berries.
Top the strawberry layer with half of the whipped cream, leaving a 1-inch border.
Place the top half of the cake, cut side down, onto the layer of strawberries and cream.
Top the cake with the remaining whipped cream, leaving a 1-inch border.
Refrigerate the cake, at least 1 hour (preferably up to 1 day).
Just before serving top the cake with the remaining chilled strawberries.

Chocolate Roulade with Raspberry Filling

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I have a tendency to make things really complicated on myself. When I complete something small, it’s as if a green light goes off to try and accomplish something tediously complex. Sometimes this doesn’t work out as well as the dreamed up plan. It usually ends in stress, disappointment, and sometimes the idea will cease because of sheer boredom for the tedious task.

Generally this is my problem when it comes to art. I’ll concoct these elaborate ideas and pieces in my head, full of color and abstract angles. Pieces that would generally take weeks to complete, but I imagine it to be smooth sailing- a frameworthy picture in days. The concept is hilarious. For one, I’m a heavy user of graphite, and quite afraid of colored pencils and paints. And two, because I work mostly in realism and photo references, most dreamed up fantasy work would explode and turn to mush once I transfered it from brain to paper.

For whatever reason though, even if every art project I tried disintegrated before my very eyes, I still go full force at the next idea that pops into my mind. Maybe it’s incredibly foolish, maybe it’s brave, or daring. Or perhaps it’s because, once in a blue moon, I am able to complete some sort of crazy idea in my head.

I’ve always been into drawing human anatomy, from brains, to bones, to the heart. If my other career choices didn’t work out, I wouldn’t mind going into medical illustration.

In my human biology class, we were given a project that required a diagram of the human heart. I decided to go all out in trying to complete a full blown, realistic interpretation of a heart, while doing two things I normally never do- use color, and have it poster sized. I dusted off my tin of colored pencils, all still sharpened and arranged in rainbow order. It took over 12 hours, a lot of frustration, and layers and layers of shades of blue and red. After all the work, it ended in a product I was immensely proud of, and received a total of three extra credit points. While the payout wasn’t quite as satisfying, it was being able to complete something that I normally do not that made it all worth it. A picture of the finish product can be found here.

Baking this roulade was similar to the drawing of the heart. The task was evidently lined up for failure, being such a complex and daunting cake. From start to finish the whole thing took much longer than anticipated, a big jump from baking simple cupcakes several weeks ago. However, it is yet another experience to tuck away. I mean, how many people can say they know what a roulade is, as well as baking one?

Chocolate Roulade with Raspberry Filling
Adapted from Absolutely Chocolate


For the chocolate sponge cake:

  • 3 oz. bittersweet chocolate, chopped
  • 2 Tbs. warm water
  • Softened butter for the pan
  • Flour for the pan
  • 9 large eggs, separated
  • 1 cup granulated sugar
  • 1-1/8 oz. (6 Tbs.) Dutch-processed cocoa powder, sifted; more for dusting
  • 1/8 tsp. table salt

For the raspberry filling and sauce

  • 12-oz. package frozen raspberries, thawed
  • 2 large egg whites
  • 1/2 cup plus 2 Tbs. granulated sugar; more to taste
  • Table salt
  • 5 oz. (10 Tbs.) unsalted butter, completely softened at room temperature
  • 1/2 tsp. fresh lemon juice; more to taste

For the chocolate glaze:

  • 3 Tbs. heavy cream
  • 3/4 cup granulated sugar
  • 1/2 cup plus 1-1/2 Tbs. water
  • 1-1/2 oz. (1/2 cup) Dutch-processed cocoa powder
  • 1-1/2 tsp. unflavored powdered gelatin



Position a rack in the middle of the oven and heat the oven to 350°F. In a double boiler, melt the chocolate with the warm water. Let cool to room temperature.

Grease the bottom of an 18×13-inch rimmed baking sheet (a standard half sheet pan) with the softened butter. Line the pan with parchment; butter and then flour the parchment.

With an electric mixer, whip the egg yolks in a large bowl on medium-high speed until light in color and beginning to thicken, 2 to 3 minutes in a stand mixer, or 3 to 5 min. with a hand mixer. Add 1/2 cup of the sugar and whip until very thick and pale yellow, about 2 min. Reduce the speed to low and mix in the melted chocolate. With a rubber spatula, stir in the cocoa and salt until blended.

In a clean, dry bowl with clean, dry beaters (any grease will keep the whites from whipping), whip the egg whites with an electric mixer at medium speed until they’re frothy and begin to increase in volume, about 30 seconds. In a steady stream, add the remaining 1/2 cup sugar. Increase the speed to medium high and whip until soft peaks form, 2 to 3 min. in a stand mixer, or 4 to 6 min. with a hand mixer.

With a rubber spatula, fold the whites into the chocolate mixture in two equal additions. You can fold in the first half vigorously to lighten the yolks, but fold in the second half gently, mixing just until the batter is evenly colored with no streaks of white. Don’t overmix. Scrape the batter into the baking pan, gently spreading and smoothing it to make sure it’s level. Bake until the top springs back lightly when touched, 22 to 25 min.

Meanwhile, spread a clean dishtowel (at least as big as the cake pan) on the counter. Using a sieve, dust the towel with cocoa powder, completely covering it (this will keep the cake from sticking to the towel as it cools).

Filling and Sauce:

Put the thawed raspberries in a food processor and process until completely puréed. Pass the purée through a fine sieve to strain out the seeds. You should have about 1 cup of purée.

Fill a wide pot or straight-sided skillet with 1 to 2 inches of very hot water. In the bowl of an electric mixer, whisk the egg whites, 1/2 cup of the sugar sugar and a generous pinch of salt until blended. Set the bowl in the pot of hot water; make sure the water comes up to at least the level of the mixture in the bowl. Whisk until the mixture is almost hot (about 120°F), about 90 seconds. Take the bowl out of the water. With an electric mixer on medium-high speed, whipe the whites until cool and thick, 2 to 3 min. Reduce to medium speed, add the butter, 1 Tbs. at a time, and mix until the butter is completely incorporated. The filling should be soft and loose; it will firm up as it chills. (If it seems very runny, refrigerate it for up to 20 min.) With the mixer on low speed, blend in 2 Tbs. of the raspberry purée and the liqueur. Set the filling aside.

Make the sauce by stirring together the remaining raspberry purée, the remaining 2 Tbs. sugar, the lemon juice and a pinch of salt. Add more sugar or lemon juice to taste.


In a large saucepan, combine the cream, sugar, 1/2 cup of the water, and the cocoa. Bring the mixture to a boil and then reduce the heat to a simmer, whisking often, until very thick, like hot fudge sauce, 8 to 10 minutes from when the mixture began simmering. Pay close attention: This mixture boils over easily. Remove the pan from the heat. While the mixture is cooling, bloom the gelatin in the remaining 1-1/2 Tbs. of water. Melt the bloomed gelatin over very hot water or in the microwave. Whisk the gelatin into the chocolate mixture and strain the glaze through a medium sieve into a metal bowl. Let the glaze cool at room temperature until thick but still pourable, about 5 to 10 min.; the glaze should be about 110° to 120°F. (If you’ve made the cake ahead, unwrap it and put it on a rack set over a foil-lined baking sheet.)

Pour the glaze over the roulade, using an offset spatula to help the glaze cover the top and sides evenly. Don’t worry about covering the ends; they’ll be trimmed later. Refrigerate uncovered for at least 30 min. or up to 4 hours.

The glaze will have “glued” the roulade to the rack, so slide a metal spatula between it and the rack to release it. Transfer the roulade to a serving platter, using two large offset spatulas to get underneath and pressing the spatulas against the rack as you go. Trim the ends of the roulade. Fill a tall container with hot water and have a dishtowel handy so that you can clean and dry the knife after cutting each slice. Using a long, sharp knife, cut 3/4-inch straight slices, or cut pieces on an angle, rinsing and drying the knife after each slice. Garnish with raspberry sauce and a spoonful of whipped cream.