Easy Chocolate Ganache Pie Recipe – OHHH YEAH!

easy chocolate ganache pie recipe - Coco Cake Land

You know my deal. Sweet and easy, casual times. This pie is that. That pie is this. Pie, pie, who am I??? No but really – easy chocolate ganache pie recipe, right here, right now. Ohhh yeah. I’m busting through a brick wall like a giant glass jug sloshing with electric pink Kool-Aid yelling “this is EASY, guys!!! EASY!” If you want to complicate things, make your pie crust from scratch, because… I just used a frozen pie shell. ZING! Gimme another OHHH YEAHHH!!!

easy chocolate ganache pie recipe - Coco Cake Land

But isn’t it pretty? I would wear this as a face mask if I didn’t hate having food on my skin. The reason why I know I hate having food on my skin is because in grade 9, I was on student council and for a fundraiser, we had pies thrown at our faces. Disgusting whipped edible oil product pies thrown at us. I can still feel the remnants of non-dairy oiliness in my ear. It felt like it would never come off of my skin. Also: make this pie or I will pinch the above blackberry til it bursts into a million little juicy tangy bits.

modern chocolate ganache pie - Coco Cake Land

Chocolate Ganache Pie With Fresh Berries

12 slices (maybe 8 if you're feeling piggy?)

For The Crust

  1. Walk to your nearest supermarket and go down the frozen foods aisle.
  2. Open up those cool heavy doors and let that cold air blast at your face.
  3. Select your favourite frozen pie crust. I selected Tenderflake, because they paid me to - but it really did bake up all cute and wonderful!
  4. Pay for your frozen pie crust.
  5. Bag it and bring it home. See you over at Ingredients Two!

For The Chocolate Ganache Filling

  • 2 cups of full fat high quality coconut milk
  • 1 pound of good quality semi-sweet or dark chocolate - chopped chocolate, or chocolate chips
  • fresh berries
  • edible flowers

Make The Pie Crust

Preheat the oven to 400 degrees.

Bring the frozen pie shell to room temperature; poke all over with a fork.

Bake in the oven for ten minutes; let it cool completely on a wire rack.

Make The Ganache

  1. In a medium saucepan, heat the coconut milk on medium heat unit it reaches a low boil.
  2. Remove from heat; add the chocolate, making sure the coconut milk covers the chocolate.
  3. Let it sit untouched for ten minutes.
  4. After ten minutes, gently whisk together until a glossy smooth ganache forms.
  5. Pour ganache into cooled pie shell and chill for 60 minutes until set.
  6. Decorate with fresh berries, edible flowers, fresh herbs.

fried chicken picnic - Coco Cake Land

In other news: my friend Michelle from Hummingbird High tells it like it is in this timely post about what it means to be a food blogger. It’s a good reminder to consider WHY one blogs. For me this past year, my blog was a place I could shit it all out there and talk about my breast cancer diagnosis and treatments, and a place to put some of my thoughts and feelings. Also? Two of my favourite things, writing and photography, get to combine with another favourite thing, baking stuff. Plus, jokes. And another thing i’ve learned about myself is that I think food styling is fun. That I will food style a fucking family picnic of fried chicken because it’s THAT FUN and the light is too beautiful for me not to be the food stylist turd family member. It makes me giddy and happy. So that’s why I do it I guess. I’ve also met some DELIGHTFUL people through being an online wingwang. Did you know you can find a list of my favourite blogs ( and people) at the bottom of my ABOUT page? These are all the bitches who I admire, or who are hilarious and real, and create insanely good and/or delicious content but are also good people, or funny people. Or just crazy talented people. But there’s a no jerks allowed rule. So feel free to browse my favourites and know that there are no jerkturds on those lists! (PS – Tenderflake compensated me to create this video, but not this post – but I love these pie photos so decided to post the recipe!) xo Lyndsay 

Blackberry Lemon Parfait With Oat Cookie Crumble + Whipped Mascarpone

blackberry lemon parfait recipe - Coco Cake Land

blackberry lemon curd parfait recipe - Coco Cake Land

Note to self: never layer a f*cking dessert again. Do it for food photos, but then when you want to eat it yourself – JAM IT ALL TOGETHER IN A NORMAL PERSON BOWL. You’ll still get all the elements of this beautifully easy summer blackberry lemon parfait. Cool, creamy, not-too-sweet whipped mascarpone, the tang of lemon and blackberry and the crispy toasted texture of the salted oat cookie crumble.

easy summer blackberry lemon parfait recipe - coco cake land

blackberry lemon parfait recipe - Coco Cake Land

easy summer parfait - blackberry, lemon, whipped mascarpone + oat cookie crumble

I used store-bought lemon curd because I am completely okay with not making every element from scratch. But if you want to make the lemon curd, I’ve made Martha Stewart’s lemon curd recipe several times with excellent results. I also added a smidgen of blackberry jam on the top of the parfait too for an extra colour blast!

easy summer parfait - blackberry, lemon, whipped mascarpone + oat cookie crumble

Blackberry Lemon Parfait With Oat Cookie Crumble + Whipped Mascarpone

4 parfaits in 6 ounce glasses

For The Oat Cookie Crumble

  • 1/4 cup plus 2 tablespoons of coconut sugar (or light brown sugar)
  • 1/4 cup rolled oats
  • 1/3 cup whole wheat flour (or all-purpose flour)
  • 1/2 teaspoon sea salt
  • 4 tablespoons unsalted butter, cut into small cubes, at room temperature

For The Whipped Mascarpone

  • 8 ounces of mascarpone, room temperature
  • 1/2 cup icing sugar
  • zest of one small lemon
  • 1 cup heavy cream (33% milk fat), cold

Make The Oat Cookie Crumble

  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
  2. In a medium bowl, sift together the sugar, oats, flour and salt.
  3. Add the unsalted butter, using your fingers to combine it all together until incorporated enough that it forms clumps.
  4. Using your fingers, place the oat mixture clumps onto the parchment paper, spreading out evenly.
  5. Bake for 15-20 minutes until toasty and browned. Let cool completely before using.

Make The Whipped Mascarpone

  1. In the bowl of a stand mixer with the beater attachment, whip the mascarpone, icing sugar and lemon zest on high to give it some volume.
  2. Turn off the mixer; swap out to the whisk attachment.
  3. Scrape down the sides of the bowl; add the cold whipping cream and beat on low until incorporated, about 30 seconds.
  4. Beat on medium-high until soft peaks form.

 

Assemble The Parfait

  1. Using a spoon, dollop a generous amount of whipped mascarpone into the bottom of your bowl or glass.
  2. Add a layer of lemon curd.
  3. Add another layer of mascarpone.
  4. Add a generous crumbly amount of cooled oat cookie crumble, broken into small pieces.
  5. Add another dollop of mascarpone.
  6. Add a spoonful of blackberry jam and top with fresh blackberries!

easy summer blackberry lemon parfait recipe - coco cake land

You will have plenty of oat cookie crumble left over – but I tell ya, this stuff won’t last long. Whether you’re sprinkling it straight into your mouth or topping an ice cream sundae, it really is crunchy salty sweet delicious! xo Lyndsay 

Iced Matcha Latte With Coffee Jelly

iced matcha latte with coffee jelly recipe - Coco Cake Land

I’m freaking out over this iced matcha latte with coffee jelly drink (could I just be on an insane caffeine high from drinking two of these in a row? Probably.) I don’t think I’ve ever posted a drink recipe on this blog but this is GOLDEN and will catapult your hot summery day into icey matcha green tea milky condensed milk coffee jelly outer space. Inspired by one of my favourite little cafes here in Vancouver, this drink is painfully easy to make, which is always A-PLUS IN MY BOOKS. This iced matcha latte is for those people (MY PEOPLE!) that love bubble tea and jelly-type stuff in their cold drinks. You’ll need bubble tea straws to slurp up all the sweet coffee goodness. It also brings together Japan (matcha) and Vietnam (condensed milk coffee jelly cubes!) and America (milk??). Run, run! Hurry and make this and watch your day get better!!

iced matcha latte with coffee jelly recipe - Coco Cake Land

iced matcha latte with coffee jelly recipe - Coco Cake Land

iced matcha latte with coffee jelly recipe - Coco Cake Land

Iced Matcha Latte With Coffee Jelly

2 matcha lattes

For The Condensed Milk Coffee Jelly

Recipe adapted from The Food Librarian
  • 2 packets of unflavoured gelatine powder (I used Knox brand - it comes with 4 packets)
  • 2 shots of strong good quality espresso with boiling water added to make 2 cups of liquid
  • 1 300 ml can of sweetened condensed milk
 

For The Matcha Latte

Recipe adapted from Japan Centre
  • 2 teaspoons green tea matcha powder
  • 2 teaspoons granulated white sugar
  • 2 tablespoons boiling water
  • 2 cups of your favourite milk (I used organic 2% milk)
  • ice cubes!

Make The Coffee Jelly

  1. Place 1/2 cup of cold water in a bowl.
  2. Sprinkle the contents of the gelatin packets on top of the water, lightly stirring to combine – allow it to bloom, about ten minutes.
  3. Stir in the hot espresso coffee mixture until combined.
  4. Add the sweetened condensed milk mixture and lightly stir until incorporated.
  5. Pour into an oblong glass pan or dish – I used my 3 quart/2.8 L glass baking pan.
  6. Let the gelatin set up overnight, and it will be ready for lattes in the morning!

Make The Matcha Latte

  1. In a small bowl, whisk together the matcha powder, sugar and boiling water to form a paste.
  2. Pour milk into a liquid measuring cup.
  3. Add the matcha paste to the milk, whisking until combined.

 

Assemble The Drinks

  1. Remove coffee jelly from the fridge; using a paring knife, slice jelly into 1/2 inch cubes.
  2. Spoon the coffee jelly into a glass, about 1/3 full.
  3. Add 4-5 cubes of ice (your preference)
  4. Divide evenly and pour the matcha milk into the glasses.
  5. Place a bubble tea straw in the glass and DRINK AWAY!

iced matcha latte with coffee jelly recipe - Coco Cake Land

Recipe notes: You will have plenty of coffee jelly leftover – but making the matcha latte is so easy, you can reserve the jelly for the following morning, and so on, and so on – til the jelly is all eaten up. The matcha latte recipe can easily be doubled to accommodate 4 latte-drinkers. If you prefer a sweeter matcha latte, you can add an extra teaspoon per serving as you like it. Happy summer vibes, my friends! xo Lyndsay 

Frozen Blueberry Lemon Icebox Cake

blueberry lemon icebox cake

Summer is breezing by like a little flip book of dreams. Blueberry bushes are sprouting their little juicy jewels; plucked, and packed into boxes. Carried home from the store, into our homes. Baked, transformed, or sprinkled on oatmeal, or run under the cold tap for a few seconds then thrown straight into mouths. We took Teddy to the pool yesterday and it was teeming with children. I marvelled at the wonderful body types of a million mothers. Tall, short, fat, thin. Rolls of Costco-fueled emotional eating exhaustion, tucked into swaths of lycra, and lean machines who wake up at 5am for a morning run to keep sane. I’m always searching for the bikini or swimsuit that best fits my body type – fat ‘n fit. That is, strong legs, strong arms but abdominal fat round my middle because I can’t stop making fried chicken and fruit pie. The hot sizzle of oil when the dredged chicken drops in. Crispy and juicy, with a side of cold watermelon. The sweet, toasty aroma of bubbling pie baking in the oven, Teddy bursting in to tell me “I want to eat that smell!!!” And how about some blueberry lemon icebox cake for dessert.

blueberry lemon icebox cake

I’ve been a subscriber to Bon Appetit magazine for several years now – first I got hooked on Food and Wine magazine thanks to watching Top Chef, then I decided to mix it up and switch magazines because I don’t drink much, and the “Wine” part I would always skip through. While sometimes I feel like BA tries too hard to make people feel uncool, I do love the recipes, photos and designs. The July issue had a stunner of a story, all about blueberries – which I dog-eared the shit out of. I posted this blueberry lemon icebox cake on the old Instagram and MAGICALLY, the RECIPE AUTHOR commented, saying she was a big fan of mine!! So cool. Now I’ve discovered that she is the wonderful Nicole Rucker, pie maker and chef extraordanaire, and I’m just a tired turd here in Vancouver doing my thing in my modest kitchen, and amazingly she’s a fan of me.

blueberry lemon icebox cake

Teddy’s little not-quite-4-year-old hand. I want to cry thinking of him turning 4. It’s so painful for me to see him continue to grow so far away from babyhood.

blueberry lemon icebox cake

Here’s the frozen blueberry lemon icebox cake recipe by Nicole Rucker for Bon Appetit. I used store-bought lemon curd, and I didn’t have chia seeds for the blueberry jam, so I just used a tablespoon of cornstarch to help thicken it somewhat. The jam set up beautifully in the fridge overnight and I couldn’t stop spooning it into my mouth. The recipe is so simple, and it tastes like magical slices of summer: fresh, bright, creamy and cool. xo Lyndsay 

Chocolate Caramel Drippy Cake with Summer Fruit

chocolate + caramel drippy cake recipe - coco cake land

I just need to stare at this colourful blast of happiness for a while. Fuchsia pink swiss meringue buttercream, drips of golden salted caramel and the bounty of summer mixed with the nostalgic whimsy of sprinkles. In reality, my mind has been feeling the opposite of this pretty thing. So much sadness, fear and hate in the world yet so much goodness, beauty, innocence. So today, I will quietly share this cake, a vibrantly pink frosted caramel drippy cake bursting with happy colours.

caramel drippy cake - coco cake land

bright and cheery cake recipe - coco cake land

hot pink drippy caramel cake - coco cake land

Chocolate Caramel Drippy Cake With Summer Fruit

12 slices

For The Chocolate Cake

Adapted slightly from The Barefoot Contessa
  • 1¾ cups all-purpose flour, plus more for pans
  • 2 cups sugar
  • 1 cup of high quality cocoa powder 
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup buttermilk, shaken
  • ½ cup vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup freshly brewed hot coffee (I used two shots of espresso topped up with hot water equal to 1 cup)

For The Vanilla Swiss Meringue Buttercream

Recipe from the amazing Style Sweet Ca
  • ½ cup (120 ml) egg whites (from about 3 to 4 large eggs)
  • 1 cup (200 g) granulated sugar
  • 1 ½ cups (3 sticks – 340 g) unsalted butter, at room temperature, cubed
  • 1 ½ teaspoons pure vanilla extract
  • ½ vanilla bean, seeds scraped out (optional)
  • Americolour electric pink gel colour

For The Salted Caramel Drip

Adapted from the Layered cookbook! Makes about 1 cup
  • 3/4 (150 g) granulated sugar
  • 1/2 cup (120 ml) heavy cream, at room temperature
  • 2 tablespoons unsalted butter, diced
  • 3/4 teaspoon sea salt (I used Maldon sea salt which I broke down into smaller bits)
  • 1 teaspoon pure vanilla extract

Fresh Fruit, Sprinkles

For the cake decor, I used fresh local blueberries and cherries – I loved the minimalist roundness of both fruits, and the summery feel they added.

For sprinkles, I used my special mix from Sweetapolita’s Sprinkle Shop.

Make The Cake

Preheat the oven to 350 degrees F. Butter three 7-inch x 2-inch round cake pans. Line with parchment paper circles.

  1. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
  2. In another bowl, combine the buttermilk, oil, eggs, and vanilla.
  3. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
  4. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean.
  5. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Make The Buttercream

  1. In the bowl of an electric stand mixer, add the egg whites and granulated sugar.  Whisk them together by hand, just until they are combined so that the egg whites don’t begin cooking by themselves.
  2. Fill a sauce pan with a few inches of water and bring to a simmer.  Place the mixer bowl with the egg white mixture on top to create a double-boiler. The water should be kept at a simmer but should not touch the bottom of the bowl.  The double-boiler acts as indirect heat for the egg white mixture. 
  3. Occasionally stirring, heat the egg white mixture until it reaches 155 to 160 degrees F on a candy thermometer.  The mixture should be very hot to the touch and the sugar should have dissolved.
  4. Once the egg white mixture is hot, carefully return the bowl to the stand mixer.  Fitted with the whisk attachment, beat the mixture on high speed for about 8 minutes.  When done, the meringue should hold shiny, medium-stiff peaks and be cooled to room temperature.  Stop the mixer and swap out the whisk for the paddle attachment.
  5. Swap out to the paddle attachment. With the mixer on low, begin adding in the butter a couple tablespoons at a time. The butter must be room temperature in order to incorporate properly with the meringue.
  6. Once the butter has been mixed in, add the vanilla bean seeds (if using) and the vanilla extract.
  7. Turn the mixer up to medium speed and mix until silky smooth. This may take a few minutes, but continue to mix until light, creamy, and free from most air bubbles.
  8. Remove 1/4 cup of cream-coloured buttercream and set aside for piping.
  9. Add your gel food colouring to the rest of the buttercream and mix for another minute on medium speed to incorporate.

 

Make The Caramel

  1. Place the sugar and 2 tablespoons of water in a heavy bottomed, small or medium saucepan. Stir to combine.
  2. Heat over hight heat, occasionally swirling the pan, until turns a medium, golden amber colour – 8-10 minutes. The mixture will begin to rapidly boil before slowing down and darkening in colour. Remove the saucepan from the heat once the correct colour is reached and the bubbles start to subside.
  3. Slowly and carefully whisk in the cream; I add 1/4 cup at a time, whisking between additions – I found this helped it from foaming up and splattering out – be careful, this can happen!
  4. Add the butter and continue to stir until melted. Add the salt and vanilla and stir to combine.
  5. Pour the caramel in to a heat-safe container (I used an empty glass jam jar) and let it cool until it reaches the desired consistency – it will thicken as it cools. For maximum drippage, you will want it to cool down a fair amount – a few hours in the fridge will help it along. If it’s not cool enough, it will be fairly runny.
  6. Leftover caramel can be stored in an airtight glass jar in the fridge for up to 10 days – if it even lasts that long! (I continually spooned it into my mouth until it was gone. Oops.)

Decorate The Cake

Click here for all the tips on how to frost a cake!

  1. Fill and crumb coat your completely cooled cake with the pink swiss meringue buttercream.
  2. Chill the cake for 15 minutes in the freezer.
  3. Remove cake from freezer and apply second and final coat, using a cake bench scraper/smoother to make the cake nice, and smooth!
  4. Once your caramel is completely cooled, use a small teaspoon to apply the drips while simultaneously creating a “dam” around the edges of your cake. (go here for drip tips). Use an offset spatula to fill the rest of the cake top.
  5. Fill a piping bag fitted with an open star tip (such as Wilton 1M) with the remaining cream-coloured buttercream. (Or colour it the colour of your choice!) Pipe drop stars onto the top of your cake in a pretty pattern; decorate with fresh berries and a border of specialty sprinkles!

 

hot pink drippy caramel cake - coco cake land

hot pink drippy caramel cake - coco cake land

Roxane Gay on Black Lives Matter 

This is such a great little video on empathy. Found via Oh Joy. Perspective taking – being able to see from another person’s perspective, staying out of judgement, recognizing emotion, feeling with people.

and another happy-making cake – to bring you back to your childhood, days of innocence.

Wishing much peace and love for this world. xo Lyndsay 

Blueberry Streusel Pie Recipe with Oat Cookie Crust

blueberry streusel pie recipe  - Coco Cake Land

Blueberry Pie Recipe - Coco Cake Land

We are lucky, lucky people, my little family and I. We live in a house, we have food and water, we have shelter. Sure, we live next door to a weed dealer on one side and an octogenarian escort on the other. But we have a home. We live in a neighbourhood that is colourful and diverse – green grocers butted up against medical marijuana shops butted up against an endless stream of cafes. We have a cheese shop, a fish shop, an organic chicken shop and a butcher, each within two minutes walk. We also have drunks passed out on our front lawn in the summers. But we also have the wonderful kids across the street selling pink lemonade with lemon slices and fresh mint for 50 cents. We have close family and so many good friends nearby. We have love. It feels essential to stop and be grateful and be mindful, thankful of the peace surrounding us. I will be mindful of how lucky we are, to be safe just now, but never sure. So here is seasonal fruit, and its powerful abundance in summer. The burst of blueberry juice, sweet, floral, bubbling over in a pie, thickening in its pectin with a little helpful cornstarch hand – this magic, simple but beautifully delicious blueberry streusel pie recipe I made for a visit with our close family friends.

blueberry streusel pie recipe  - Coco Cake Land

Blueberry Streusel Pie with Oat Cookie Crust

8-10 slices

For The Oat Crust

Adapted from The Four & Twenty Blackbirds Pie Book 
  • 2 tablespoons granulated sugar
  • 1/4 cup packed light brown sugar
  • 3/4 cup rolled oats
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 4 tablespoons (1/2 stick) unsalted butter, cut into 1/2 inch cubes, at room temperature

For the Blueberry Pie Filling

  • 2 pounds of fresh blueberries, washed.
  • juice of half a medium lemon (about 2 tablespoons)
  • 1/4 cup granulated sugar
  • 2 tablespoons cornstarch

For The Streusel

Streusel Topping recipe adapted from The Four & Twenty Blackbirds Pie Book 
  • 1 cup all-purpose flour
  • 3 tablespoons packed light brown sugar
  • 6 teaspoons granulated sugar
  • 1/2 teaspoon kosher salt
  • 6 tablespoons unsalted butter, cut into 1/2 inch cubes, at room temperature

Make The Crust

Preheat the oven to 350 degrees.

  1. Stir together all the ingredients except the butter in a large bowl.
  2. Sprinkle in the butter pieces and toss to coat.
  3. Rub the butter into the dry ingredients with your fingertips until the butter is incorporated and the mixture is chunky but not homogenous.
  4. Press evenly into the bottom and up the sides of an ungreased, preferably metal 9-inch pie pan.
  5. Freeze until solid, about 15-20 minutes.
  6. Bake in the middle oven rack for 18-20 minutes.

(I’ve made this crust a few times and it tends to “slump” while baked – I simply reform the crust back into place using a small spatula before filling and baking further.)

Make The Filling

  1. While the oat cookie crust is baking, place a medium sized pot on the stovetop. Place the blueberries, lemon juice, sugar and cornstarch in the pot; mix together to coat the berries.
  2. Set the heat to medium and cook the berry mixture until bubbly and thickened, stirring occasionally – about 15 minutes. (make the streusel while the blueberries are on the stovetop and the crust is in the oven!)

Make The Streusel

  1. Stir together the flour, sugars and salt in a large bowl.
  2. Sprinkle in the butter pieces and toss to coat.
  3. Rub the butter into the dry ingredients with your fingertips until the butter is incorporated and the mixture is chunky but not homogenous.
  4. Chill for 15 minutes in the freezer.

Assemble and Bake The Pie

  1. Pour the blueberry mixture into the oat cookie crust.
  2. Sprinkle the streusel topping over top of the blueberry mixture, covering the pie.
  3. With the oven still on at 350 degrees, bake the pie for 35-40 minutes, set on a baking pan lined with parchment paper until the streusel looks nice and browned and the filling is bubbling and thickened.
  4. Let pie sit for 3-4 hours to cool down and thicken.
  5. Serve with the best vanilla ice cream you can find!

Blueberry Pie Recipe - Coco Cake Land

Note: I pre-cooked the filling a little bit because I’ve made this pie before and the oat crust can get a little TOO toasty if baked for too long. You can really shorten your pie-making time by being efficient – while the oat crust is baking, get the blueberries on the stovetop; while the blueberries are cooking, whip together the streusel and place in freezer to chill. The original oat crust recipe requests you let it cool completely before filling; I didn’t do that and it turned out A-OK! However if you were making a cream pie or custard filling then you’d certainly want to cool the crust completely.

SO many gorgeous pies are floating around the internet. I find pies so meditative, fun and satisfying to make. Here are some recent faves: 

Black and blueberry pie from Tessa with the most beautiful braided top!

All the best pie making tips from Food 52.

I still love my haupia chocolate cream pie recipe!

Ok, and this matcha cream pie recipe of mine!

Michelle’s pineapple and peach pie! SO PRETTY.

Sarah is a pretty incredible woman. Sometimes a pie is the simplicity and beauty that we need.

Sending love out to the world, xo Lyndsay 

Loaf Pan On Fleek – Mini Rainbow Party Cakes

candy colourful party cakes - Coco Cake Land

mini tea party cakes tutorial / Coco Cake Land

I’ve never ever used that word before – on fleek. I remember seeing it for the first time a few years ago and being like what the fugoli does that even mean. Irritated at the teens who keep updating this foreign lexicon and even more irritated at the too-old people (like me) who tried to use it. However, I have been known to be proudly, extremely late to the game. Do you even know what a VHS tape is? Yeah. Held on to those for YEARS. I still have my copy of The Hunger, starring David Bowie and Catherine Deneuve, on VHS. No VCR vessel to play it on but… I don’t even know. All I know right now is Loaf Pan On Fleek. Mini rainbow party cakes CUTENESS!

mini tea party cakes tutorial / Coco Cake Land

mini tea party cakes tutorial / Coco Cake Land

mini tea party cakes tutorial / Coco Cake Land

How To Make These Mini Rainbow Party Cakes: 

1. Bake up your favourite cake recipe in something like this mini loaf pan. Let them cool in the pans for ten minutes, then remove and let cool completely on wire racks.

2. Whip up your favourite vanilla buttercream recipe, such as this perfectly delicious one from Style Sweet Ca; divide batch into two bowls, and colour using teal and electric pink gel colouring (or your favourite colours!)

3. Get your extra fixins’ ready – killer cute sprinkles, your favourite colourful candies and organic edible flowers, if you so wish!

4. Fill two piping bags with different piping tips, such as a French open star tip Wilton 4B or just the classic tried and true Wilton 1M tip.

5. Using a serrated bread knife, trim off the “raised loaf” portion of the mini loaf; turn over so the loaf is cut-side-down.

6. Pipe your drop stars or buttercream decorations on the top (which was initially the bottom!). Add candies, sprinkles and edible flowers for some seriously cute mini rainbow party cakes action.

rainbow mini party cakes - Coco Cake Land

rainbow mini party cakes - Coco Cake Land

rainbow mini party cakes - Coco Cake Land

Because everyone needs to see 1400 pictures of mini rainbow party cakes. 

rainbow mini party cakes - Coco Cake Land

Here they are without plates. No plates!! Can you even fathom! 

flower topped mini party cakes - Coco Cake Land

A FORK is moving in to eat one of these things!! 

flower topped mini party cakes - Coco Cake Land

I really do love these little babies. 

candy colourful party cakes - Coco Cake Land

Speaking of PARTIES – my favourite party-time vibes on the interweb right now:

Little animal-faced cookies jammed into dericious-looking cupcakes? These are so CUTE.

Steph’s camping posts are making me want to lite-party in the forest, quiet camping style. Hehe.

I love anything and everything that looks like a birthday cake. Even when it’s paper.

“Princess Bakery Emulsion” makes me think of Ursula from The Little Mermaid stealing Ariel’s voice – like this emulsion is some swirly, golden essence rising out of a voice box! I know, I’m weird. BUT THIS CAKE IS SO GOOD.

Tessa is the Martha Stewart of 2016 and beyond. HONESTLY. I’m like the Chinese frumptown Guy Fieri compared to Tessa’s clean, modern and precise style and skill. Her recipe and vid for vanilla swiss meringue buttercream, well it should be in every baker’s back pocket to whip up on a dime. So delicious!

That first picture. Just put me in a Duran Duran video circa 1985 in a one piece bathing suit and POUR THIS OVER TOP IN SLO-MO. Sheesh. Sexiest looking beverage of the year. And I hate describing anything as “sexy”!

This is such a colourful and fun (DUH!) post from Kelly – grocery store cake hacks! 

Homemade Pocky!! Love the flavours.

Happy partying, cake pals! xo Lyndsay 

Matcha Cream Pie Recipe

matcha cream pie recipe / Coco Cake Land

matcha cream pie recipe / Coco Cake Land

Hands up way-high if you love cream pie. Wave ‘em in the air like you just don’t CARE if you love matcha green tea. This makes you a matcha cream pie friend o’ mine! This pie is extra easy thanks to a frozen Tenderflake pie shell. I’ve never used a frozen pie shell before but darn it, it made it so easy just to whip up a pie in barely any time. I love the earthy, distinctness of the matcha cream pie recipe filing mixed with the not-too-sweet whipped cream and juicy tang of fresh raspberries! You can find finely ground matcha green tea powder online – I bought mine locally here in Vancouver at the local Japanese supermarket – Asian grocery supplies are abundant in my city, but online might be your best source depending on where you live!

matcha green tea cream pie recipe - Coco Cake Land

slice of matcha green tea pie - coco cake land

tenderflake pie - coco cake land

matcha cream pie recipe - coco cake land

green tea cream pie recipe / Coco Cake Land

piping whipped cream - coco cake land

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I went wild with the raspberries! I used three tablespoons of matcha green tea powder to produce a prominent matcha feel – but if you prefer a more subtle green tea flavour, you can reduce it to two tablespoons.

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Matcha Cream Pie

8-10 slices

For The Matcha Filling

  • 3 cups whole milk
  • 2/3 cup granulated sugar
  • 5 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2-3 tablespoons of high quality finely ground matcha green tea powder

For The Whipped Cream

  • 1 cup heavy cream
  • 1/4 cup confectioners' sugar

For The Garnish

  • 1 quart of fresh raspberries

Make The Pie

Recipe adapted from Martha Stewart’s Banana Cream Pie Recipe

  1. Remove the Tenderflake frozen pie shell from the freezer and let it come to room temperature, about ten to fifteen minutes.
  2. Using a fork, poke holes all over the pie shell.
  3. Bake at 400 degrees for 10-12 minutes, until golden brown. Remove from oven and let cool completely.
  4. In a medium bowl, lightly whisk the egg yolks to combine; set aside.
  5. In a medium saucepan, whisk together the whole milk, sugar, cornstarch, salt and matcha powder. Bring to a simmer (do not boil) and cook, whisking constantly, about 5 minutes.
  6. Whisk a quarter of the hot green tea milk mixture into the egg yolks to combine; then slowly whisk in the remaining milk mixture.
  7. Return mixture to the saucepan and cook over medium-high heat, whisking constantly, until custard thickens and bubbles appear in the center, 3-5 minutes.
  8. Transfer to a medium bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a “milk skin” from forming!
  9. Chill in the freezer until completely chilled – about 40-45 minutes. (You can make the filling a day in advance, stored in the refrigerator.)
  10. Pour the green tea pie filling into the cooled pie shell, using an offset spatula to spread it evenly.
  11. Set the pie in the fridge until ready to pipe with whipped cream.

Make The Whipped Cream

  1. In the bowl of a stand mixer, beat the heavy cream and confectioners’ sugar on high speed until thick billowy soft peaks form.
  2. Using a piping bag fitted with a large open star tip, pipe drop stars of whipped cream all over the green tea layer.
  3. Place a raspberry on top of each drop star, or in whichever pattern you like.
  4. To allow the pie to fully set up, refrigerate for 4-6 hours before serving.

 

 

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Yum yum. I honestly couldn’t stop eating this pie – I turned into a little pie pig. I had to give the rest away almost immediately – ate through two slices while taking photos of it. But I am so stoked to make this again for a future summery gathering. What’s your favourite cream pie??

matcha cream pie with raspberries - coco cake land

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