For The Love Of Pups: Yukon The Husky Dog Cake

husky dog cake - coco cake land

My sweet and talented photographer pal Jeanie celebrated her awesome husky pup’s 1st birthday in August and she asked me to make a cake in his likeness! Man I fiddled with his husky dog cake face for quite a while and finally settled on going for a cartoony look which I think turned out pretty darn woofin’ cute.

husky dog cake - coco cake land

Have you ever loved a pet like it was the furry child from your own womb? It’s a real emotion and it’s something that only other pet owners understand – those little pals become your constants, your best friends, your always-there comfort. Even with all the room-clearing gas and occasional barfs and poo-picking-up and furniture-ruining, the love for them persists. My heart still aches for my sweet old cat Coco, who I had to put down in 2007. Yep – I named my cake business after my old cat, a feisty little orange-haired jerk with fluffy fur pants who was possibly insane, but she loved me and I loved her. When I had to put her down after a long illness, I sobbed into her fur telling her it would be ok, and then suddenly her little life was gone – it was like hugging a stuffed animal and it was so surreal and sad. When we finally drove home from the vet, empty-handed, cat carrier without cat, the house felt so eerie and hollow without her scampering around, those little paws pattering about or her annoying gunk-gunk-gunk scratching under my bedroom door to try to get in, Jack Nicholson in The Shining style. A little while after she passed I had a tiny memorial party at my house with close friends. I made a slideshow with pictures of her set to Brenton Wood’s Oogum Boogum (I used to call her Boogie) and the Mamas and the Papas “Dedicated To The One I Love” and just sobbed. I think having a weird little funeral for her helped me grieve though. I still miss that little barfmaster and hearing those songs again makes my heart hurt a little…

husky dog cake - coco cake land

husky dog cake - coco cake land

So yes – I’ve suffered a few broken hearts over the years from pets loved and lost. Today, with this husky dog cake, I’m celebrating the love of pets – and also remembering another animal that just passed away – my brother-in-law’s giant fluffball malamute named Zeke. Here’s to all those nutty animals that help us get through life.

Rest in peace, Zeke! xo Lyndsay

Ruffle Pink Heart + Unicorn Cake Topper

ruffle heart cake unicorn cake topper - coco cake land

ruffle heart cake unicorn cake topper - coco cake land

You’re the last… you’re the lassssstttt! Anyone else remember The Last Unicorn? Also known as, traumatizing, freaky-terrifying animated movie I saw in elementary school? It’s amazing what has been seared into my brain from watching things as a kid. Seeing E.T. scared the living daylights out of me – I was certain every time I went to the bathroom I would find E.T.’s powdery white corpse.

ruffle heart cake unicorn cake topper - coco cake land

This ruffle heart cake with unicorn cake topper, though, is nothing to be afraid of! I love how girly girl it is – purple and pink, ruffles, UNICORN!!!

More horsey unicorny insanity on the interwebs: 

The Alison Show is the queen bee party animal of party animals – and THIS UNICORN PARTY will blow your mind to unicorn-land and back with a side of rainbow dust. The silver sparkly cakes, the uni-balloons, every sweet detail (candy unicorn kebabs!) I bow down to how cool Alison is! Love her energy and infinite creativity!

This HORSE cake is one part vintage 1970s cookbook and every other part completely CUTE and awesome! Love that tendril-y licorice mane and the vintage-y styling!

Katherine Sabbath – her name sounds so wickedly METAL and her cakes are BEYOND THE FARTHEST RAINBOW OF beauty. This is what she calls her unicorn cheesecake!!!

And THIS. This is unspeakable, it’s so freaking amazing. Imagine walking into an art gallery and eating away at the art in Baketopia. The unicorn in this is laser-light-show mind-melting.

Happy weekend, cake pals! xo Lyndsay 

Woofin’ It Up: How To Make A Dog Cake Tutorial

cute dog cake tutorial - coco cake land

Dogs with moustaches are about the most hilarious thing I can think of when it comes to pups. Woof it up for your next partay with this how to make a dog cake tutorial I created for Better Homes and Gardens.


cute dog cake tutorial - coco cake land

cute dog cake tutorial - coco cake land

cute dog cake tutorial - coco cake land

Some of my other favourite furry friend cakes I’ve made:

This dalmation cake with firetruck paper cake topper!

This shaggy sheep dog and his pals bulldog cupcakes!

Happy buttercream pup making! xo Lyndsay

Miniaturize This: How To Make Mini Cakes Tutorial

pink buttercream rosette mini cakes - coco cake land

pink buttercream rosette mini cakes - coco cake land

pink rosette mini cake - coco cake land

Mini things – make anything mini and people CRY WITH CUTENESS! Find the whole how to make mini cakes tutorial over on my post for Craftsy! It’s so easy you might cry with glee. STOP CRYING ALREADY, PEOPLE! xo Lyndsay

Coffee Cake Recipe With Coffee Milk Crumbs + Easy Gourmet Giveaway!

coffee cake milk crumbs recipe - coco cake land

I’m such a brutally scary stalker fan of coffee flavour, particularly Vietnamese style coffee – dark roast coffee dripping on top of a sweet and saucy thick pile of sweetened condensed milk, set over ice so it gets all melty, milky, swirly and mind-punishingly strong. Coffee ice cream, coffee glazed donuts, you name it – coffee flavour gets my goat in a good way. So when I saw this Coffee Cake recipe from my most radically food-brilliant friend Steph of I Am A Food Blog‘s new cookbook Easy Gourmet, I couldn’t wait to give it a try!

coffee cake milk crumbs recipe - coco cake land

coffee cake milk crumbs recipe - coco cake land

I must gush about how cool Steph is for a second. She’s the real deal, guys. I truly admire her ability to make cooking approachable, flavourful and most importantly, do-able. No frou-frou ingredients or pretension, either. It’s roll your sleeves up, for-the-love-of-it, for the FLAVAH of it cooking. PLUS: girl can STYLE and PHOTOGRAPH and DESIGN til the beef-on-rice cows come home. She’s as modest as Hello Kitty when it comes to her talents, but I BELIEVE in you, Steph! Not only is she bursting with talent, she’s also a fellow Vancouverite, which is so great to find a fellow Vancouver blogger and food obsessor to hang out with and get some serious snack on with – I’m so happy we’ve become real life friends, lady! As for the cake: with a special nod to both Steph and the Momofuku empire, I added some milk crumbs with a coffee twist for some delightfully crumby, sweet and salty texture-y bits on top of the creamy-sweet billowy frosting and moist coffee flavoured cake.

coffee cake milk crumbs recipe - coco cake land

Coffee Cake With Sweetened Condensed Milk Frosting + Coffee Milk Crumbs

One 9 inch cake

Coffee Cake

  • 1 cup unsalted butter, room temperature
  • 1 cup white granulated sugar
  • ½ cup brown sugar
  • 4 eggs, room temperature
  • 2 ¾ cups all purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup dark roast coffee
  • ¼ cup milk (I used 3.25%)

Sweetened Condensed Milk Frosting

  • ¾ cup unsalted butter
  • 2 cups icing sugar
  • ¼ cup + 1 tablespoon sweetened condensed milk

Coffee Milk Crumbs

Adapted from this Milk Crumbs recipe
  • ¾ cup skim milk powder
  • ⅛ cup finely ground dark roast coffee beans
  • ½ cup all purpose flour
  • 3 tablespoons white granulated sugar
  • ¾ teaspoon salt
  • 6 tablespoons unsalted butter, melted

Make The Cake

Preheat oven to 350°F (175°C). Grease and flour a 9 x 2 inch round cake or 9 inch square cake pan.

  1. Beat the butter until light and fluffy.
  2. Add the sugars and mix until completely incorporated.
  3. Add eggs one at a time, beating well after each addition.
  4. In a small bowl, whisk together the flour, baking powder and salt. In a liquid measuring cup, stir together the coffee and milk.
  5. Add a ⅓ of the flour mixture to the butter-sugar mixture and mix until combined. Add 1/2 of the coffee mixture and mix well. Continue alternating
  6. between adding the flour and coffee mixtures, ending with flour.
  7. Pour batter into your cake pan and bake in a regular oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let cake cool completely on wire rack before icing.

Make The Frosting

  1. Beat the butter on medium until light and fluffy.
  2. Beat in icing sugar and when smooth, beat in condensed milk until thick, smooth and fluffy.
  3. Using a small offset spatula, ice the cooled cake with the frosting.

Make The Milk Crumbs

Preheat the oven to 275 degrees; line a baking sheet with parchment paper.

Note: You can make the crumbs as the cake cools.

  1. Combine the skim milk powder, ground coffee, flour, sugar, cornstarch and salt in a medium bowl.
  2. Add melted butter and mix until everything clumps together.
  3. Spread the mixture evenly onto the baking sheet and bake for 10 minutes.
  4. Remove from oven and let cool.
  5. Add a generous amount of the coffee milk crumbs to the top of your cake.



coffee cake milk crumbs recipe - coco cake land

Get your plate ready for a big ol’ slice! Tender coffee flavoured cake, creamy frosting and those textured coffee milk crumbs – yeah.

coffee cake milk crumbs recipe - coco cake land

Not only does Easy Gourmet have the Coffee Cake recipe, there are plenty more dessert recipes such as Raspberry Pistachio Mini Pavlovas, Lemon Meringue S’mores and Chai Tea Ice Box Cake. There’s also truly drool-on-yourself savoury recipes too – Buttermilk Fried Chicken and Waffles, Miso-Glazed Cod, French Onion Grilled Cheese, Dijon Mushrooms, Banh Mi Pulled Pork Sliders as well as meat-powered dishes that are presented straight up and un-intimidatingly, like the restaurant style basted Steak & Butter and crunchy juicy flavourful Porchetta. I pre-ordered a few copies months ago and am planning to give one to my fellow food lovin’ cousin!

easy gourmet cookbook sitting on a stump

I’ve got one copy of Easy Gourmet to give away to one lucky reader! Leave a comment below with:

1. The name of your town

2. The name of your favourite Asian restaurant in town

3. Your favourite dish at your favourite Asian restaurant!

If you don’t have an Asian restaurant in your town, tell me what your last meal would be!

Giveaway open to ALL Canadian and US residents! Contest is now closed – thank you for entering!

The winner is: Julie from Chicoutimi, Quebec! Please email me at lyndsay (at) cococake (dot) com to claim your prize!

Congratulations Steph on the release of your first beautiful cookbook – here’s to your Jesus year of MAD CRAZY success and great times! Let’s go eat fried chicken, ramen, ice cream and a gazillion other foods! And happy happy baking times, everyone! xo Lyndsay

Take The Moo Out Of Milk: Cow Cake Tutorial

how to make a cow cake tutorial - coco cake land

how to make a cow cake tutorial - coco cake land

I had so much fun creating this lactose free cow cake tutorial for Natrel and I’m so stoked to be one of their new collaborators! Lookit that cute little smiley cow cake face! This guy’s just dying to be chomped into. I gotta say, Natrel‘s developed a pretty rad looking website and magazine with some great looking recipes, projects and even crafts. One of my favourites is this modern and woodsy Make Your Own Paper Diamond Mobile project. Plus they’ve got more delicious recipes than you ever knew existed!

cake baking ingredients

how to make a cow cake tutorial - coco cake land

You can find the whole recipe for this entirely lactose free cake over on my cow cake tutorial post for Natrel! Happy cow cake baking, everyone! xo Lyndsay

Dinner Plate Peanut Butter Chocolate Chip Cookies Recipe

large peanut butter chocolate chip cookies - coco cake land

I had a really crappy peanut butter cookie the other day. I kind of really hate crappy cookies and I hate to be a jerk about calling someone else’s cookie crappy, especially a kindly old lady selling her baked goods at a booth at the Grand Forks British Columbia farmer’s market. But darn it, it was like biting into old dust compacted into a puffy disc. Super dry, super old tasting like it had been in the freezer for three months, uncovered. So, I had to redeem that taste in my mouth. I needed to make peanut butter cookies, STAT. Mine needed to be moist, packed with peanut butter, non-puffy (I like my cookies flat! Weirdo!) and slam jammed with chocolate chips (why not!?). I opted for no flour, because I wanted to anti-puff these guys. So here ya go – peanut butter chocolate chip cookies recipe, dinner plate sized!

large peanut butter chocolate chip cookies - coco cake land

Peanut Butter Chocolate Chip Cookies

6 huge or 18 normal sized cookies

For The Cookies

  • 1 ¼ cup crunchy peanut butter (use the crappy supermarket kind, not the natural stuff, for this recipe!)
  • 1 cup packed golden brown sugar
  • 1 egg
  • ½ teaspoon baking soda
  • ½ teaspoon pure vanilla extract
  • 2 cups of semi sweet chocolate chips

Make The Cookies

Preheat the oven to 350 degrees. Line baking sheet with parchment paper.

  1. In a medium bowl, mix all of the ingredients except for the chocolate chips until combined.
  2. Using an ice cream scoop, dole out portions of the batter onto baking sheet, evenly spaced with 2 inches in between.
  3. With clean hands, flatten the balls down into hamburger like patties. Sprinkle chocolate chips generously on top of the cookies and press down into the batter.
  4. Bake for 12 minutes until lightly browned. Cookies will puff up and flatten back down into dinner plate sized cookies.

large peanut butter chocolate chip cookies - coco cake land

What are your dream cookie requirements? Packed with chocolate? Buttery and crisp? Oat filled and gargantuan? Dripping with icing?

Friday linkage also known as super duper into: 

I love the obsessiveness of this Funfetti Cake research and the final cake IS SO CUTE!

Deeply stoked on The Dessert Psycho. This dude is way cool. He would hate my cakes and call them a “hunk of shit” but that’s ok. I want to get his book Brooks Headley’s Fancy Desserts so bad, not only because his recipes and general approach sound awesome but because I love a cookbook with some sweet back story, hilarious writing and some swearing. Here’s another link for an interview with Brooks Headley.

Do you own this Four and Twenty Blackbirds pie book yet!? It is great. The flavours, the recipes, those adorable and mega cool sisters – pie is in their blood and heritage.

Since we’ve been living in rural Christina Lake BC for the past few weeks while Rich does his rural elective at the hospital close by, I’ve been drawn to the idea of my forever dream of opening a tiny spot in a rural place. I was reminded of All Citizens who did just that in Bruno, Saskatchewan.

White Lung, guys. Raddest shredding lady band and maybe worst website ever which I’m sure is entirely on purpose. Reminds me of my first Angelfire website. They have a new album called Deep Fantasy which makes this 37 year old mom and baker and Chinese person RAWK OUT

Happy weekend, pals! xo Lyndsay 

Happy Blog Birthday To Me + Pink Party Cake Tutorial

pink party cake tutorial - coco cake land

Well hello there friend! Yes indeed – I’m celebrating SIX years of blogging. That is an insaneo long time, isn’t it? Today I’m going to tell you about what it’s been like BLOGGING for six years about CAKE ‘n’ stuff.

pink party cake tutorial - coco cake land

In a nutshell, here’s wuh happened:

1. I started my blog in 2008 to document my sudden obsession with baking. Back then, I learned from books mostly, and a few online tutorials. The internet was nothing like it is now as far as resources – like this Creativebug Wilton Cake Decorating series SO did not exist back then.

2. I decided I loved baking – so then I started a cupcake biz. Back then, cupcakes were still sort of cool.

3. I went loco dingo wild making cupcakes and creating some pretty fun projects. I worked my butt off and my biz grew like crazy between 2009-2011. I excitedly and obsessively blogged every cake or cupcake I made. I knew nothing about all those blogging tips that are so readily available now – SEO, when to post during the day, social media, blahblahblah – I would post six times a day if I felt like it, and post at 11pm at night. I named my images things like DSC8090.

4. Even so, the interwebz liked what I was doing and my work was getting passed around like the town bicycle. Like this Very Hungry Caterpillar Cupcakes Cake. I was getting some mad hits – 80,000 pageviews per month. Too bad I was too cool to put ads on my blog back then. DAMNIT! (Sad face)

5. In 2012 I dropped off the face of the blog planet when I became pregnant and then went through a pretty bad depression.

6. In 2013 I CAME BACK WITH A Rambo-like vengeance… only to find many of my followers had moved on. A blog with no new posts in 10 months is going to lose some fans, heh. Still, I was determined to rebuild my audience, work really hard and try to make a living at blogging and freelance writing.

7. In April 2014 I finally moved away from Blogger (I was clinging to it hard because it was all I knew) and with the help of two great friends, launched this here COCO CAKE LAND blog which I love and cherish! I love my blog TOO much!

8. In September 2014, I’m still chugging along like the little cake engine that could, building up the nicest cake-lovin’ blog following again, meeting many new pals, baking up mad storms, brewing up cakey ideas and writing for some great websites along the way. I’ve made some amazing friends through my blog, some I’ve met in real life and some I have yet to meet in person – and have felt the love and support along the way. So THANK YOU for being a friend – it really means a lot!!!

To celebrate six years of cakey-ness, I wanted to make my blog a birthday cake. I sort of imagine my computer taking a lil bite of this pink pretty thing. I’m weird. So here is the most simple but make-a-splash cuterific pink party cake tutorial for you. You all know how much I love the buttercream piped cakes. I have deep love for the piping bag. This cake takes pink cake layers, white vanilla buttercream and tinted pink buttercream in a piping bag fitted with an open circle tip. I used my fave Wilton 1 A open circle tip.

pink party cake tutorial - coco cake land

1. Start with a pink vanilla layered cake. Frost and fill your cake.

pink party cake tutorial - coco cake land

2. Apply a crumb coat of creamy vanilla buttercream.

pink party cake tutorial - coco cake land

3. Smooth using a cake scraper; chill in freezer for 15 minutes.

pink party cake tutorial - coco cake land

4. Remove from freezer and apply a final coat of buttercream.

pink party cake tutorial - coco cake land

5. Using the cake scraper, smooth the edges and top until you are happy chappy.

pink party cake tutorial - coco cake land

6. Fill your piping bag with pink vanilla buttercream. Squeeze out and pull away quickly to reveal a “blobette” with a nice point.

pink party cake tutorial - coco cake land

7. Place pretty, evenly spaced blobettes all over the top of the cake.

pink party cake tutorial - coco cake land

pink party cake tutorial - coco cake land

pink party cake tutorial - coco cake land

8. Carefully place tiny sugar pearls on top of each blobette. I used these “multi color dragees” in 8mm from my local cooking supplies shop.

pink party cake tutorial - coco cake land

pink party cake tutorial - coco cake land

Slice on in to your pretty pink party cake! So cute and pretty! I love the contrast of the white and the vibrant electric pink.

pink party cake tutorial - coco cake land

Happy happy blog birthday to MEEEEE! Hope you liked this pink party cake tutorial! Now, inquiring minds want to know – how long have you been blogging for and what do you love most about it? Do you hate its face so hard sometimes and want to throw in the (tea) towel? Casual blogger or making a living? DO tell all, Oprah Winfrey style! xo Lyndsay

This post is sponsored by Creativebug! They’ve just launched a great online baking course series. Learn baking and cake decorating techniques straight from the pros at the Wilton Test Kitchen. This information-rich course is perfect for both beginner and seasoned bakers, and by the end of the four weeks, you will have learned everything you need to know to bake and decorate professional-looking cakes with confidence.