Streusel Spice Cake with Maple Cream Cheese Frosting

Cakes, Icing and Sauce | November 15, 2016 | By

Anybody else reeling in the seemingly unreal US election results?  Pretty crazy, this world we live in.  

I don’t do politics (my brain hurts from the politics of motherhood, let alone the presidential kind), but it’s hard to hide from the big things that go on. 

I’m going to try not to dwell on it too much, pray for the best, and eat cake.  

Cake helps most anxieties.  

My doctor (mainly, me) prescribes a good piece of cake and a warm drink to soothe any worry that may come my way.  It works.  Try it.  

Cinnamon Streusel Streusel Spice Cake with Maple Cream Cheese Frosting | Whisks and Wooden Spoons

I went and threw three lovely recipes together.  That’s how I do.  I take parts of things I like from other recipes and turn it into something new and yummy.  That’s kind of how I dress too.  I little bit of this, a touch of that.  You get it.

Here’s the winning combination I was working from – amazing cake recipes from:  Liv for Cake, The Baker Chick, and Sally’s Baking Addiction.  

So, I started off really wanting to make Liv for Cake’s recipe, but realized that all the pumpkin I had was frozen, and I needed it now.  So many times, this has happened.  Learned, I should have.  But I have not.  (I’m pretty sure I’ve alluded to my enemy, the freezer, before.  It just can’t be beat.)
Streusel Spice Cake with Maple Cream Cheese Frosting | Whisks and Wooden Spoons
Streusel Spice Cake with Maple Cream Cheese Frosting | Whisks and Wooden Spoons
Streusel Spice Cake with Maple Cream Cheese Frosting | Whisks and Wooden Spoons

Anyhow, I realized I needed to make a spice cake instead of a pumpkin cake.  I’m cool with that.  Sometimes I feel that there’s a little bit too much pumpkin around this time of year.  

Shame on me, I know.  

I can’t help it. 

Enter:  Spice Cake.  

I love me a good spice cake, and I’d make the Baker Chick’s version last year.  With a few tweaks, I made into [basically] a pumpkin spice cake, sans pumpkin.  Plus, some maple cream cheese frosting.  I didn’t want tooo much spice going on, so we nixed the spice in that step of the cake.  Add in some cinnamon streusel for some added crunch and yummy munch.  Wow.  It was soo good.  

We took it to a little dinner party (8 adults, 4 kids), and still had a bunch of cake left.  It is soo filling-ly yummy.  Seriously though, you need a glass of milk, or a cup o tea with this one.  You might also need help.  Because any leftovers call your name at any given time, and you might have to continue to cut yourself minuscule pieces of cake.  Over and over again.  (So you really should have just sat down for another real piece, right?  Does anybody else do this?!)

Anyhow.  Great for a holiday party, or just as an evening indulgence (breakfast?).  <— Def breakfast.  

Streusel Spice Cake with Maple Cream Cheese Frosting | Whisks and Wooden Spoons Streusel Spice Cake with Maple Cream Cheese Frosting | Whisks and Wooden Spoons Streusel Spice Cake with Maple Cream Cheese Frosting | Whisks and Wooden Spoons Streusel Spice Cake with Maple Cream Cheese Frosting | Whisks and Wooden Spoons Streusel Spice Cake with Maple Cream Cheese Frosting | Whisks and Wooden Spoons

Streusel Spice Cake with Maple Cream Cheese Frosting
Spice cake, topped with a sweet cream cheese frosting, and buttery crumble all throughout.
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Cake
  1. 1 cup butter or margaine, softened
  2. 1 3/4 cups brown sugar
  3. 3 eggs
  4. 1 tsp vanilla
  5. 2 1/2 cups flour
  6. 2 tsp baking powder
  7. 1 tsp baking soda
  8. 1/2 tsp salt
  9. 1 1/2 tsp cinnamon
  10. 1 tsp ginger
  11. 1/2 tsp nutmeg
  12. Pinch of cloves
  13. 1 cup milk
Streusel
  1. 1 cup flour
  2. 1/2 cup butter/margarine, softened
  3. 1 cup brown sugar
  4. 1 tsp cinnamon
Maple Cream Cheese Frosting
  1. 1 pkg cream cheese, room temperature
  2. 1/4 cup butter/margarine, softened
  3. 1/4 cup brown sugar
  4. 2-3 tsp maple syrup or maple extract
  5. Pinch salt
  6. 3 1/2 - 4 cups icing sugar
  7. Milk, as needed
Cake
  1. Preheat oven to 350F. Grease and flour two 8 or 9 inch cake pans.
  2. Cream together butter and brown sugar. Add in eggs, one at a time. Add vanilla.
  3. Slowly add in dry ingredients, and milk, alternately.
  4. Once mixed smoothly, pour into prepared cake pans. Bake for 25-28 minutes, or until cake tester/toothpick comes out of the centre clean. Let cool in pans on a wire rack.
Streusel
  1. Preheat oven to 350F. Line a baking sheet with parchment paper.
  2. Stir dry ingredients together. Using the back of a wooden spoon, or your fingers, mix in the butter until the dry ingredients are no longer dry, and it starts to clump.
  3. Pour onto your baking sheet, spread out, and bake for 7-8 minutes. Let cool completely, then break apart into crumbs.
Frosting
  1. Mix cream cheese and butter together until creamy. Add in brown sugar, maple, and salt.
  2. Slowly beat in icing sugar, about 1 cup at a time. Add milk or icing sugar, as needed, to get a spreading consistency
Assembly
  1. Cut your cooled cake layers in half (so you end up with four layers). Place your first layer on a plate, cover with frosting, and sprinkle with some streusel. Repeat for two more layers.
  2. Place the top layer on, and cover sides sparsely with frosting (naked cake!). Add ample frosting to the top, and pipe a border around the edge. Fill the centre with the remaining streusel.
  3. Eat. With tea and/or coffee.
Notes
  1. Smart thing to do: Mix up your streusel after you put the cake in the oven, and pop the streusel in too, while your oven it on!
Adapted from The Baker Chick
Adapted from The Baker Chick
Whisks and Wooden Spoons http://whisksandwoodenspoons.com/
 What are your favourite holiday sweets?  I want to know!  🙂

*Shared on Buns in My Oven, Adventures of Mel, Nap-Time Creations, Gooseberry Patch, Ginger Snap Crafts, Honest Mum

Streusel Spice Cake with Maple Cream Cheese Frosting | Whisks and Wooden Spoons Streusel Spice Cake with Maple Cream Cheese Frosting | Whisks and Wooden Spoons

A Naked Wedding Cake

Cakes, Icing and Sauce | September 13, 2016 | By

This is the story of a wedding cake. 

White Naked Wedding Cake - Whisks and Wooden Spoons

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Those wedding pictures you saw in the last post… well, my mother catered the dessert at that wedding.  And I was volun-told to make the centerpiece cake.  You see, the bride didn’t really want a huge cake, but a dessert table, with multiple gorgeous (and amazingly yummy) cakes, and other sweets.  But she wanted a centerpiece cake that she could put her adorable pine cone toppers on.  (Super cute idea!)  In come me, not entirely knowing what I’m doing.  It was a tie between a textured cake, and a naked cake.  Most of the brainstorming pictures I’d been shown had a naked cake on the dessert table, so I went with that. 

The bride and her dad

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

For this cake, I made 6 layers of my grandmother’s famous birthday cake recipe.  It’s always a hit.  It’s right in between being a pound cake, and white cake.  Six layers.  I think I made 1.5 x the recipe twice.  (Because I only had three pans, I had to do it two times.  Once the night before, once the morning of.  

The frosting was also my grandmother’s, but instead of only using shortening, I mixed it with butter.  It makes for a less sturdy shortening buttercream, but a really creamy more sturdy butter buttercream.  Does that make sense?  I piped frosting around each layer, and filled each a little differently.  Some just had plain frosting, some raspberry jam, and some raspberry frosting.  I was just running with it.  

White Naked Wedding Cake - Whisks and Wooden Spoons

White Naked Wedding Cake - Dessert Table - Whisks and Wooden Spoons

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(Did I mention that I was putting it together in between the ceremony and the reception?  Crazy, I know.  I wanted it to be as fresh as possible, and have zero chance of some kid or cat either knocking it over or eating the frosting off of it.  While also trying to wrangle three kids?  It was a pretty insane day.)

Anyhow.  It came together pretty well.  Then I came to the frosting the outside part.  Or the not frosting part.  So weird not lathering that frosting on.  I love me some frosting!  Anyhow.  I piped some extra on between each layer, and smeared it here and there, and then put a decent layer on the top.  Decorated with a few fresh flowers, and voila!

White Naked Wedding Cake - Whisks and Wooden Spoons

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The hardest part was transporting a six-layer cake, on a stand, over super bumpy roads to the reception location.  Have you ever lifted a six-layer cake?  They are freaking heavy!  My wrists were about to give out when we [finally] arrived.  

White Naked Wedding Cake - Whisks and Wooden Spoons

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The dessert table looked divine.  I had also made a few flour-less chocolate cakes for the gluten-free attendees, which turned out pretty great (if you ask me).  🙂

Overall, it was pretty great.  Beautiful wedding, beautiful bride, wonderful company, delicious food, scrumptious desserts, and a contra-dance to end it off!  A really super, wonderful night.  

Shared on What’s Cooking Wednesday on Buns in My Oven

Lemon Poppy Seed Cake with Haskap Buttercream

Cakes, Icing and Sauce | April 6, 2016 | By

So.  Again.  It’s been much too long.  I feel like that’s the song I always sing.  But, life gets ahead of you.  Plans change.  Seasons change.  And before you know it, almost a year has gone by since you’ve done a single, solitary blog post!

How can this be?!

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I’ve been doing some thinking in my brain (it’s really hard to make sense of what goes on there sometimes).  I’m thinking about evolving the blog a bit, which is why it has gone untouched for awhile.

Also, my dinosaur of a laptop died.  🙁  Wahhhhh.  A new one will hopefully be on the list of purchases for the next few months.

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Let’s get down to business.

There is good reason for this post today.  The cake – immaculate.  It looks soooo good.  It tastes even better!

I couldn’t let another recipe go by, unposted.  Especially this one.  Cake is kind of pound-cakey.  With a hint of lemon and lots of little poppy seeds, making for wonderful crunch.  The frosting!  It is smooth and sweet (like super sweet), with a haskap berry tang.

DSC_7419

I guess I should touch on haskap berries!  They’re high in anthocyanins, vitamin C, phenolic compounds and other antioxidants.  To me, it sounds like blueberries on steroids.  They’re a bit more sour than blueberries, and but are slightly more mellow.  Not sure if that makes sense…  My hubby says that they taste like a mix of blueberries and kiwi.  (But he’s weird, so who knows what they taste like to normal people!)

There’s a company in our area called Haskapa.  I used the jam that they sell in the buttercream.  🙂

There’s your lesson pour la jour.

DSC_7416

Lemon Poppy Seed Cake with Haskap Buttercream
BEST CAKE EVER. Do you need a better description than that?
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Cake
  1. 1 cup, plus 2 tbsp butter, softened
  2. 2 cups sugar
  3. 4 large eggs
  4. 3 1/2 cups all purpose flour
  5. 2 tsp baking powder
  6. ½ tsp baking soda
  7. ½ tsp salt
  8. 3 tbsp poppy seeds
  9. 1½ c buttermilk, or 1 1/4 cup milk with 1/4 cup lemon juice
  10. 1 tsp vanilla extract
  11. 3 tbsp lemon juice
Haskap Buttercream
  1. 1 cup butter, softened
  2. 2-3 heaping tbsp haskap jam (depending on preference - I used 3)
  3. 2 tbsp milk
  4. 1 tsp vanilla
  5. 4 cups icing sugar
Cake
  1. Preheat oven to 350F. Grease and flour two 9-inch cake pans.
  2. Beat the butter and sugar together until they're nice and fluffy (and yummy). Add the eggs, two at a time, and beat well. Add vanilla and lemon juice.
  3. Mix together dry ingredients. Alternate buttermilk and flour mixture, and mix until batter is light and soft-looking. It's really as easy as that!
  4. Bake for 20 minutes, and then check every 3 minutes for up to 12. Let cool in the pans for 10 minutes, and then turn out onto a rack to cool completely.
Haskap Buttercream
  1. Beat butter until creamy. Add in jam and vanilla. (You can always add more jam in later, if you want more yummmmmy taste.)
  2. Alternate icing sugar and milk, until you have a nice, rich buttercream. If it seems to runny, add more icing sugar. If it's too thick, add some more milk. Again. Super easy.
  3. Frost cake as you wish! (With ALL the icing!) Or leave some in the bowl to eat as a snack. You will need a glass of milk. Enjoy!
Notes
  1. You could totally use blueberry jam, or something similar, if you don't have haskap.
Adapted from Oh Honey Bakes
Adapted from Oh Honey Bakes
Whisks and Wooden Spoons http://whisksandwoodenspoons.com/
 Lemon Poppy Seed Cake with Haskap Buttercream

 

To the kids!  I couldn’t post after almost a year and not include some kids pictures, so here they be!

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Jude – The Easter Egg Fiend

 

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Cael – enjoying a nice sunny day. (Which are few and far between.)

DSC_7263

Briar. Growing up so much!

Daisy Wedding Cake, a Gorgeous Bride, and Some Cute Boys.

Cakes | May 26, 2014 | By

So.  As I can’t seem to post regularly, let’s just get to the point and say…  I cannot post regularly.  It seems an impossibility.  And that’s alright.  I was thinking today, one of the main reasons I started this blog, was to feel like I still had something to do and say other than babies.  It was right after Cael was born, I had just finished university, and my life had made a drastic change from university and work… to everything baby.  This blog kept me sane.  And while I still love it, and it might become a sanity-thing for me again in the future, right now it’s just a thing I do when I feel like it.  No pressure.  Anyhow.  That was my HUGE realization of the day, after feeling bad (once again), for not posting.  Ever.

Wedding Cake | Whisks and Wooden Spoons

Wedding Cake | Whisks and Wooden Spoons

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Daisy Wedding Cake | Whisks and Wooden Spoons

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

But here’s how I make it up to you.  With wedding cakes, wedding pictures, and the cutest boys ever!

Oh.  And some wonderful news!

Baby numero three will be joining us early November!  That was worth waiting for, eh?

Wedding Cake | Whisks and Wooden Spoons

Daisy Wedding Cake | Whisks and Wooden Spoons

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

On to the cake.  This was for one of my best friends ever.  And she had free-reign over what kind of cake she could have.  Obviously.  She was the bride.  But this was epic.  For me anyway.  Three-tiered goodness.  Chocolate cake sandwiched with peanut butter cream cheese frosting.  Followed by white cake with a lemon curd filling.  And topped with white on white.  All completely covered in white and daisies.  Super cute, super yummy.  What more could you want?  Really.

Daisy Wedding Cake | Whisks and Wooden Spoons

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Another cool this about this wedding was that I got to travel to a warmer place.  All the way to North Carolina.  Which was pretty cool.  Actually, it was wonderfully warm.  Especially since it hasn’t gone over 10C here in weeks (except for that one random day).

The Mr. and Mrs. | Whisks and Wooden Spoons

Sarah was a beautiful bride in her lovely lace dress.  So gorgeous.  Got to meet up with another best friend that I hadn’t seen in quite awhile (you’ll remember her from this wedding cake).  Which was super great.  Super duper great.

Since then, we’ve had my birthday, a trip to the zoo, and rain.

Cael Bug Eyes | Whisks and Wooden Spoons

Jude the Breakfast Eater | Whisks and Wooden Spoons

And that’s that!  Maybe next time I’ll have some belly pictures and a recipe for ya!  That’d be nice, eh?  Maybe.  Here’s to hoping.

*Cael found the 3D glasses from a movie.  Bug eyes!

*Jude eating breakfast like a champion

Mocha Cake with Mocha Sour Cream Frosting

Cakes, Icing and Sauce | February 25, 2014 | By

Alors.  It has been much too long since I last posted.  Which really seems to be a theme for me.  And may very well continue to be a theme.  But such is my life.  Full of procrastination and lovely things.  I believe that it was early December the last time I posted, and while I will try not to bore you with too many details, and update on life is needed!

Mocha Cake

*Warning:  You may be bombarded with pictures in this post…*

December went by in a flash, as it is wont to do.  So much food, and great company, so many lights, presents, and giggles.  Jude loved his first Christmas, and Cael really appreciated it this year for the first time.  Christmas morning was exciting for all of us.  Not to mention how cute they were in their pajamas opening their stockings.

(Side story:  I had sewn stockings for the three of us, and had material for one for Jude.  However, the closer it got to Christmas, the more determined those stockings were to not be discovered.  So.  No handmade stockings being filled this year.  About 2 days after Christmas, guess what I found?  You guessed it.  Right [not] on time….  Story of my life.  But it’s okay.  They’re actually somewhere that I WILL find them next year.  I will.)

January brought in much more snow and Jude’s first birthday!  This little dude decided he would learn to walk that week, and he hasn’t looked back.  Watch out world.  Jude is here.  And he is 100% mobile.  We had cake and friends over to celebrate.  You’d have thought it was Cael’s birthday though, when you walked in, because he was loving the party for all he was worth.

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{Homemade Ice Cream Cake for birthday numero uno}

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February.  (How in the world is it February?!) It is flying by like every other month seems to.  My mother turned the big 5-0.  And we partied!  Surprise party, actually.  Much of that week was planning, booking a surprise flight for one of my brothers, cooking, and trying to conceal it all.  Turns out, she had no sweet clue.  We [somehow] sat 35 people in my parent’s living room for a meal, plus probably 15 kids and other adults roaming the house.  Much fun, but I was zonked when it was over.  Lots of help from my brothers and friends, which was amazing.

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{Mom’s 50th – an inferno}

The week following, was Hubby’s birthday.  A cake was baked.  And this will be the foodness I’ll be sharing.  Because I’ve made it many times before, and it’s a hit every time.  First though.  I’m super thankful for my hubby.  He is great.  The best friend ever.  Best everything ever.  And I really don’t know what I’d do without him.  Happy birthday to him!

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Now, on to the cake.  It’s a chocolate cake, coffee infused.  Sour cream frosting, also with chocolate and coffee.  It makes for a moist, deep chocolate, coffee-laden cake.  And it’s good.  The boys like it, hubby likes it, I like it.  We are all happy.

Mocha Cake | Whisks and Wooden Spoons

So, the cake is actually the same as this chocolate cake, with one exception.  Instead  of the hot water, you use strong, hot coffee.

Mocha Cake
Moist coffee chocolate cake. So good. Tangy frosting. Yum!
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Ingredients
  1. 2 cups brown sugar
  2. 1 cup canola oil
  3. 5 HEAPING Tbsp cocoa
  4. 2 eggs
  5. 2/3 cup hot coffee
  6. 1 cup milk
  7. 2 tsp vanilla
  8. 2 cups flour
  9. 2 tsp baking soda
  10. Pinch salt
Instructions
  1. Preheat oven to 375. Grease and flour 2 9' round pans or a 13x9 baking dish.
  2. Blend together the oil and sugar. Add eggs, salt and vanilla.
  3. Stir in cocoa and hot water. Mix in 1 cup flour and baking soda. Stir in 1 cup milk. Add remaining flour, mix. Stir in remaining milk. Batter will be runny and oh, so chocolaty.
  4. Make sure to lick the bowl out when you're done. Pour into greased pans.
  5. Bake for 45 minutes, or until middle is set. Cool for 15 minutes on a wire rack. Take cakes out of pans.
  6. Cool completely before frosting (or you will have a mess!).
Whisks and Wooden Spoons http://whisksandwoodenspoons.com/
On to the frosting.  Sour cream makes for a great tang and texture.  It’s actually lovely.  And I probably ate some of it by the spoon. No, maybe not ‘probably’, more like ‘most definitely’.

Mocha Sour Cream Frosting
Sweet and tangy with a great coffee and chocolate flavour!
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Ingredients
  1. 3/4 cup butter, softened
  2. 1 cup semi-sweet chocolate chips
  3. 4 tbsp hot coffee
  4. 1/3 cup sour cream
  5. 2 cups icing sugar
Instructions
  1. Melt butter and chocolate chips on stovetop or in the microwave.
  2. Stir in coffee and sour cream until smooth.  Add icing sugar.  This will probably be runny...  Throw it in the fridge for a bit.  Until it comes to spreading consistency.
  3. Eat it with a spoon, or frost your cake!
Whisks and Wooden Spoons http://whisksandwoodenspoons.com/

Then I actually took the time to photograph it.  Which really hasn’t been happening much at all lately.

Mocha Cake | Whisks and Wooden Spoons

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Shout out to the doily you see:  I have a post about it here.  I just have it folded over a bit to fit the table.  Love it though.  I’m definitely going to make another.  Supplies are had, time is needed.   (Which should be my new mantra…)

Mocha Cake | Whisks and Wooden Spoons

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Thanks for reading!  It really feels good to be back.  And thanks to the lady who asked me recently if I’ve been writing… it inspired me.

Linked up on Honest Mum

Dark Chocolate Buche de Noel

Cakes | July 11, 2013 | By

This post is thanks to leftovers (because technically, I should be making supper right now, but HALLELUJAH – I HAVE LEFTOVERS!  And good ones at that!), and someone who told me today she’d been reading my blog.  That does wonders for my motivation.  So does chocolate.  Dark Chocolate Christmas Logs.  In the summer.  It is only 6 months till Christmas, by the way.  You can hit me now.  I’ve been singing Christmas carols since May.  Man.  I think something may be wrong with me.  Help!

Dark Chocolate Buche de Noel

{The final product.  So good.  Seriously.}

So, I made this one ages ago, and it was sooo good.  But I have this lazy gene, and it prohibited me to take the time to write out the whole recipe…  But I’ve decided to fight that nasty gene and just do it.  It’s totally worth it.  And before you say, “Hey Kayleigh, this looks like a lot of work… I don’t have time!”, let me just tell you that yes, you DO indeed have time for this particular recipe.  Even if you don’t, you’ll find time, make time even.  Add an extra hour to your already full 24-hr day.  Do it.  Who needs sleep?  (That’s what always gets put on the back burner for me.)  This log of chocolate goodness is just yelling to be made, and more importantly, eaten.  I think I made it for Thanksgiving last year (told you it was ages ago!  Wow!), and it was enjoyed by all who ate it.  Like, more than enjoyed.  There were lots of sighs and grunts of pleasureful eating.  I might even be making up words here.  How about, plenjoyfeating (pleasure-enjoy-ful-eating)?  I think that about describes it.  Of course, if you don’t like chocolate, you may not like this (and I might not like YOU!).  Really though, I’d still like you.  I’d just wonder what part of your brain wasn’t working quite right, and if that affected any other likings to awesome food-things.

There are a lot of different steps to this recipe.  Don’t let that scare you away.  Just don’t.

Roll her up!

{Make the jelly roll cake, roll it up in a dish towel so it doesn’t crack after you fill it!}

Okay, now I’ll type out that recipe.  Please make this.  If you don’t, please call me.  I’ll make it.  You’ll come over.  We’ll plenjoyfeat it together.  Pretty please with a dark chocolate covered strawberry on top.  (I’ll take any excuse to make a dessert, really.)

Chocolate crackle. YUM!

{Melt chocolate.  Cool it.  Crackle it!  Soooo much chocolate!}

Dark Chocolate Buche de Noel

Slightly adapted from Canadian Living Holiday Favourites 2011

Cake:

1/4 cup milk

2 Tbsp butter

3/4 cup flour

1 tsp baking powder

pinch salt

5 eggs

3/4 cup sugar

1 Tbsp icing sugar

Place milk and butter in a bowl, and microwave until butter is melted.  Stir, keep warm.  In a separate bowl, whisk together flour, baking powder and salt, set aside.  Separate 3 eggs, dropping yolks and white into separate bowls.  Beat egg whites until foamy; beat in 1/4 cup sugar, about 1 Tbsp at a time, until soft peaks form.  Beat together egg yolks and remaining eggs and sugar until pale and thick enough that batter leaves ribbons on surface when beaters are lifted, about 5 minutes.  Fold in egg whites.  Add flour, fold until combined.  Pour in milk mixture, fold in until blended.  Spread in 15×10-inch parchment paper-lined, rimmed baking sheet.  Bake in 350F oven until golden and cake springs back when lightly touched, about 12 minutes.  Loosen edges with knife, and flip onto a flour-covered dish towel.  Carefully peel off paper, and roll cake, starting from the short side.  Let cool on rack.

Frosting coated!

{Make chocolate frosting and coat the cake.  So much goodness.  Don’t be perfect.  Nobody will notice that you put most of the frosting on the end that you’re going to eat…}

Icing:

1 cup margarine, softened

1/3 cup whipping cream

1 tsp pure vanilla extract

2 cups icing sugar

1/2 cup semi-sweet chocolate, melted, and cooled

In a bowl, beat butter, slowly adding whipping cream, and vanilla.  Beat in icing sugar, 1 cup at a time.  Beat in chocolate until fluffy.

Roll it up!

{Roll it up!  It should be super easy if you rolled it up in a dishtowel earlier}

Chocolate Bark Crackle:

1 cup semi-sweet chocolate

Melt chocolate in a double-boiler, or in the microwave, stirring occasionally.  Pour into 15×10-inch parchment paper-lined baking sheet.  Refrigerate for 10 minutes.  Break or tear chocolate into pieces.  Arrange on a tray, cover with plastic wrap, and refrigerate until firm.

Add some more CHOCOLATE

{Add some more chocolate.  Why not?  You need something to stick that crackle to anyhow…}

Unroll the cake, spread with 1 1/2 cups icing.  Re-roll without towel, and place (seam down) on a serving dish.  Cover with remaining icing.  Stick chocolate crackle to the icing.  Sprinkle with icing sugar.  Refrigerate until cold.  Voila!  C’est ca!

Who else is enjoying this Maritime summer weather?  A week of gorgeous sunny, warm weather, followed by a week of dreary, cold, gray days.  Oh well.  At least it’s not all dreary.  Last week, me and my sidekick had breakfast, coffee and bubbles on the doorstep, while Daddy and Jude slept in.

Coffee and nectarines on the doorstep

I hope these days never end.  Spending time like that with my kids is amazing.  I’m super thankful that I can take the time to do that.  God pours his blessings down in so many different ways.  Amazing.  And time just goes by so fast, it’s insane.  Thanks for those long summer days.

Mommy and super boy!

Rhubarb Coffee Cake

Cakes | June 30, 2013 | By

Yummo!  (That’s what Sid the Sloth from Ice Age would say.  How do I know this?  Well, we’ve probably watched Continental Drift 100 times in the last few months, that’s how.  Cael has favourite-movie-streaks.)

Rhubarb is in season, so the time to use it is now!  And it’s sooo good.  Sweet, but with a balancing, tart bite to it.  Put it in a cake with some sugar, cinnamon, and nutmeg, and you have [as close as you can get to] perfection!  Now, I hear that some people don’t even know what rhubarb is.  To those, I have GOT to say, GO find some and try it!  Baked goods with rhubarb are awweesssoommmmeee *sing-song-y voice*!

Rhubarb Coffee Cake

I’ve made this cake twice so far, and it was a hit both times with both groups.  Can I just say that it is super yummy?  Because it is.  Cael loved it too!  He helped me make the first one.  I absolutely love working with him in the kitchen.  It’s super fun.  We made muffins the other day (recipe to come, perhaps?), and he was stirring and licking spatulas while doing a crazy dance number to Michael Buble’s new CD.  How much fun can you have?  How lucky am I?  Two sweet little guys, helping Mommy bake.  (And they are the cutest.  Ever.)  {Making muffins with Mommy below!}

Cael approved

Back to the cake.  So I made this in a tube pan.  The recipe called for a bundt, but I’m really glad I used a tube, because I think it would have been hard to get out of a bundt.  Your choice, of course.

Rhubarb Coffee Cake

Rhubarb Coffee Cake

Adapted slighty from Hodge Podge: A Collection from the St. John’s Anglican Church

1 1/2 cups sugar

1/2 cup margarine, softened

2 eggs

1/2 cup milk

2 cups well-floured, chopped rhubarb

1 1/2 cups flour

1 1/2 tsp baking powder

1 tsp vanilla

Pinch salt

Dash nutmeg

For this cake, you can totally go old-school and use a wooden spoon.  Do it.  Feel old school.  Mix sugar and margarine (with your wooden spoon) together well.  Add eggs, salt, and vanilla.  Mix in flour, baking powder, nutmeg, and milk.  Add rhubarb.  Sprinkle with ample brown sugar and cinnamon.  Bake in a well-greased tube or bundt pan for 50 minutes at 350.  (Or until the middle is set.  Stupid finicky ovens!)

Rhubarb Coffee Cake

As I’m copying this recipe down, I’m looking at the cookbook from whence it came.  And it was submitted by my grandmother!  Who knew?  I could have just gotten the recipe from her.  I thought it seemed a bit familiar!  Oh my…

As always, I’ve got to share some baby smiles.

Daddy and his boys

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

{Daddy playing with the two boys on his lap.  They have so much fun together already!  Best daddy ever.}

Enjoy the rest of your week!  Make this cake.  Eat it for breakfast.  It will make your day better, I promise.  (If you enjoy it with a hot cup of coffee, or tea, hot sweet milk, or HOT CHOCOLATE, you might possibly have a very awesome day.

Rhubarb Coffee Cake

Wedding

Sorry this is such a smorgasbord of things today, but I really wanted to say Happy 3rd Anniversary to my hubs.  I cannot believe how fast those 3 years have gone!  He’s the best, most handsome hubby around.  Not to mention amazing friend and daddy.  I love you babe.

Fondant and a Wedding Cake

Spring is here (for today anyway)!  It’s sunny and a high of 12C.  Not warm to some of you, but it feels pretty great to me!

Wedding Cake

So this has been a long time coming.  I’ve been meaning to post it since early December, but of course, haven’t.  A friend of ours got married, just a small, very quaint wedding, and she asked me to make the cake.  Numero dos on the wedding cakes for me.  First one was for a friend in August, but that one was with buttercream.  This was my first attempt at fondant [EVER], and I made the fondant myself from scratch.  Which was pretty sweet, slightly nerve-wracking, and yummy!  I liked the taste quite a bit more than pre-made, bought fondant.

I used a pound cake recipe for the cake, and made 4 layers (2 bigger, 2 smaller).

Bottom layers

Then I made a peanut butter cream filling for in between layers.  Coated it with buttercream, and then layered the fondant on top.

Fondant, second layer

Then decorated with blue coloured buttercream.  It was quite the process, even for a small cake.

Wedding cake

Marshmallow Fondant Recipe

You can find one very similar to the one I used at HowDoesShe.  Check it.

Hats!

{Daddy and baby strutting their hats.}

Ivy’s Wedding Cake

Cakes | October 4, 2012 | By

I just thought I’d do a little post on the baking I did for my friend, Ivy’s, wedding.  It was in August, so this post is a tad late in coming.  But better late than never!  …Right?

Warning – there are going to be many photos in this post!  🙂  Enjoy!

She asked me to make her cake (I was honoured… and VERY nervous), and to make & decorate 50 cupcakes.  So I said sure!

It was a slightly crazy week.  We had decided to start ripping apart our bathroom, so all that was (… and still is) functional in our bathroom, was our toilet.  Bathtub gone, sink gone.  New drywall in, and floors and walls getting ripped up.  Window (which makes me cry to think about) ripped out (it was the only way to fit a shower in…).  And the groom stayed with us for the week before the wedding.  And then one of the groomsmen for a few nights.  On couches/the floor.  Poor guys.

Plus, of course, there were wedding preparations, rehearsals, spending time with the bride (as I hadn’t seen her for months!), and all the other routine things that happen everyday in my life.  Like, work, baby, family, cleaning, cooking, being preggo, etc, etc, etc.  It was actually a really great week.  I was exhausted by the end of the wedding, but it was definitely worth it.

So, here are a few pictures of the cake – it was based off of a cake we found on Pinterest (of course).  Ivy’s wedding colours were a mustardy-brown, seafoam green, and cream/white.  They turned out beautifully together, and the cake followed the theme.

It was a three-layered cake.  Two chocolate layers, sandwiching a vanilla layer.  With a mocha custard in between the bottom layers, and a deep, dark chocolate buttercream between the top two layers.

Then.

Buttercream frosting.  Seafoam, of course.  I got the perfect colour…  somehow.

Here is the imperfect crumb coat.  Good colour though, eh?

And now onto the details.  Also imperfect, but I wasn’t aiming on perfection.  So we’re all good.

Keep in mind – I was doing this the night before the wedding…. late.  And tired.  So.  I think it went fairly well considering.  I was almost expecting a breakdown and a spoon or two being launched across the kitchen, tears, screaming….  but I got it done.  First try.  And pretty happy with it too.

Just one more shot of the cake, I promise.  Then we’ll move onto cupcakes!

So, for cupcakes, we went with chocolate and white.  Simple.  50 of ’em.

Frosted with chocolate, seafoam, and coral buttercream.  Except in this buttercream, I used half shortening, half margarine.

I didn’t get any awesome pictures of the decorated cupcakes.  This will just have to do.

Here’s a picture of the lovely bride and her new beau, with her family, on the wedding day!

And some pictures of my little family (the lighting wasn’t great in the church at the reception, but they turned out pretty great anyhow).

Did I mention that I was a bridesmaid?  Great dress huh?  Cute little boy and handsome hubby too.

And at last – a photo of my baby bump.  This was at about 20 weeks.  I’m 26 weeks along now.  And bigger.

The dress did a great job of covering it.  Nobody would have even known I was pregnant unless I pulled it in tight below my stomach.

And last, but not least:

Baby and Mommy.

Thanks guys – hope you enjoyed!  Later days.

PanCAKE

Cakes | May 26, 2012 | By

So the past weekend was slightly insane (which seems to be the norm around here…).  It seemed like go, go, go.  But I think it was mostly my emotions being taken on a hormonal rollercoaster ride.   (ie.- I found out for sure that I’m having another baby!)  So now you know!  🙂

But truly, it was a busy weekend.  My poor mother fed me and mine 3 times in the run of the weekend, and we had 2 BBQs, so I didn’t do a whole lot of cooking.  I was in charge of dessert for both BBQs, and somehow managed to ruin both of them.  I saved them, but man…  It wasn’t a weekend for baking for me (apparently!).  Other than the meals, we went for a date on Friday, then we made a small [1 hour both ways] road trip to Costco on Sunday.  Yesterday was fairly calm.  We took Cael to the duck pond, which was fun (and sunny, which was wonderful).  And I decided to paint out a closet in our house to convert it to a bookcase.

And then there was this week…  It was just a right off.  Between being tired and nauseous (thanks to pregnancy…) and just getting the regular day-to-day stuff accomplished, let’s just say I didn’t feel overly motivated.  Anyhow!  My motivation has returned (at least for the moment) so here goes!

Found this one on Pinterest.  Loved it.  Who wouldn’t love chocolate pancakes piled on top of each other with whipped cream in between?  It’s a MUST love.  And the chocolate pancakes are great by themselves too…  (I may have possibly messed up the first few and eaten them… may have…)

Chocolate Pancake Cake

Recipe found on ZoomYummy.com  (it has been VERY slightly modified by me)

1 1/4 cups flour

1 tsp baking powder

4 heaping Tbsp cocoa

1/2 cup white sugar

1/4 tsp salt

4 1/2 Tbsp vegetable oil

2 tsp vanilla extract

1 1/2 cups milk

1 cup whipping cream

4 Tbsp icing sugar

Chocolate sauce

Sliced orange for garnish (optional)

Combine vegetable oil, milk, sugar, salt, and vanilla.  Mix until combined.

Add cocoa, and stir.

Stir in flour and baking powder.  Stir until smooth.

Spray a pan with oil, (or if you don’t use spray oil, just put some oil in…).  Heat it up, and add about 1/2 cup of the batter to the pan.  I found that if you put any less than that, it was a real battle to flip the pancake without a disaster occurring.

Cook until bubbles start to form, then flip.  Once it is done (both sides should be dry, and not look batter-y), continue the same with the rest of the batter.

Let your pancakes cool, completely.

While you’re waiting, beat together whipping cream and icing sugar.  Beat until firm peaks form.

To put the cake together, simply layer pancakes and whipped cream.  If you aren’t serving it right away, keep it in the fridge.  I would wait until right before you serve the cake to drizzle the chocolate syrup and add the garnish.  (That way it looks more fresh, less mess.)

Thanks ZoomYummy for the great recipe!

I would highly advise you make this – it is super yummy.  And not too heavy either.  You could even have it for breakfast!  (Pancakes!!)

Hope you enjoy.  Have a great rest-o-the-weekend!

*Shared on Adventures of Mel

What’s your favourite thing to do when the weather starts to warm up?