Buttercream Rose Meringue Kisses Cake

swiss meringue kisses recipe - cococakeland.com

buttercream rose meringue kisses cake - cococakeland.com

I’ve been on a bit of piping train lately CHOO CHOO -if you can’t tell! I’ve always loved vintage buttercream piping techniques but I am really into this buttercream rose meringue kisses cake with its mix of modern meringues and “old timey” piping vibes. Crispy chewy sweet meringues give such a nice textural element to this cake, along with not-too-sweet buttercream.

buttercream rose meringue kisses cake - cococakeland.com

buttercream rose meringue kisses cake - cococakeland.com

I used my Swiss meringue kisses recipe for the pretty meringues. With meringue making, you want to go low and slow. Don’t open the oven to peek at their cuteness while baking, as any sudden temperature changes will crack your meringues. I like to bake them at night, and then after the baking time is up, I’ll turn off the oven and leave them in overnight to thoroughly dry out.

buttercream rose meringue kisses cake - cococakeland.com

pretty party cake - cococakeland.com

These meringues were particularly dry and crisp but still chewy – the perfect dryness to accompany buttercream roses. If possible, place meringues on a buttercream cake only a few hours before serving, to prevent any wilting of the meringues and to help retain the meringue crispness.

buttercream rose meringue cake - cococakeland.com

I like my buttercream “not too sweet” – my go-to simple vanilla buttercream recipe is two cups of unsalted butter at room temperature, four cups of sifted icing/confectioner’s sugar, two teaspoons of pure vanilla extract and a teensy pinch of salt. Beat the butter, then add the icing sugar a little at a time until incorporated, then add the vanilla and salt. Beat this on high until the buttercream has doubled in volume.

pretty floral cake - cococakeland.com

I tend to be wildly overzealous with the leaf tip piping bag but I kinda like the look – it gives it both a leafy and ruffly look, and the leaf tip is awesome for filling in any “bald” spots. If I’m already on a piping roll, I like to use up any extra buttercream by piping tons and tons of buttercream roses to save in the freezer for future use. Lay them out on a baking sheet and freeze until firm, about 20 minutes; then store in an airtight container in the freezer for up to one month.

slice of cake

Happy baking, cake pals!! xo Lyndsay

Square Buttercream Flower Cake + Teddy’s “Graduation”

square buttercream flower cake - cococakeland.com

square buttercream flower cake - cococakeland.com

My lil man T “graduated” from preschool in June. My heart was both filled with joy and pride but also brutalized by sadness – hearing his scratchy little singing voice belting out “He’s got the whole world in his hands!!” amongst his class of cuties, well, I was basically a puddle on the gym floor afterward. It was a potluck, so I made this square buttercream flower cake – originally my idea was to pipe “I BELIEVE THE CHILDREN ARE OUR FUTURE” on it… but opted for crazy colourful piping instead.

boy with balloons

I had a bunch of balloons leftover from my cake book photoshoot so we brought those to the party. Here he is, captured in a quiet little moment of singing to himself while playing on the living room floor before the graduation party.

teddy with balloons

T wore his “fancy guy” shirt, a candy-striped number from the adorable brand Ultraviolet Kids. I would so wear this shirt in an adult size.

easy kid friendly craft pasta necklace

Teddy painted good old pasta necklaces as presents for his teachers – I took photos of him painting them and printed the photo to use as a thank you card. Ok I just looked up Whitney Houston’s “Greatest Love Of All” on YouTube and those opening notes just made me teary-eyed! Hoo boy. Watching my baby grow up has been the most bittersweet thing I’ve ever known. xo Lyndsay 

Strawberry Sheet Cake

Strawberry Sheet Cake Rosette Piping

 

strawberries

strawberries-2

INTRODUCING, COCO CAKE LAND SALMON MOUSSE!! Jk, jk – this is not salmon mousse. In fact, it is a light and fluffy pink tinged strawberry sheet cake piped rather OCD-like in strawberry swiss meringue buttercream. The cake base recipe is from A Cozy Kitchen, except I didn’t roast my strawberries, I just puréed them – but be like her and don’t be so lazy like me!! Can we expound on the delightfulness of a sheet cake? Holy sheet, you just pour the batter in to one pan and set it and forget it. Dump cake 2017, but not really. I like how the rosettes fancified up the sheet cake too.

Strawberry Sheet Cake Rosette Piping

I tried several piping method before settling in on classique rosettes – I attempted a cute fan pattern, but the fan pattern looked like … yeah, salmon mousse. Happy Birthday, Amber and Ashley!! xo Lyndsay 

Piped Rainbow Buttercream Flower Cake

Piped Buttercream Flower Cake - cococakeland.com

Piped Buttercream Flower Cake - cococakeland.com

I made this CAYOOT piped rainbow buttercream flower cake for another local school’s cake walk – one of the teachers follows me on Instagram and has asked me for a few years now to make a cake – so this year I rolled up ye old sleeves and power-piped out this cake. It was supposed to be a three layer affair but wuh happened was, I stayed out *late* the night before because my dear pal Amy was in town from NYC. Therefore, karaoke. Therefore, old man Winter L Sung went to bed later than her usual. Therefore, Teddy wakes up at his regular 630am “the sun is up!!” time and it doesn’t matter that L Sung went to bed at 2am. Therefore, bleary-eyed, and still humming “Live To Tell” – I dropped one of the cake layers onto its poor freshly baked face, just as they were coming out of the oven. Fart. Other bangers we belted out included “Wonderwall“, freaking Cranberries “ZOMBIE” … haha… I went for it with a little Boyz II Men “End Of The Road” (um, not in my range – those boyz can SING!) and so many more. Phil Collins “Easy Lover” also mighta snuck in there…

Piped Buttercream Flower Cake - cococakeland.com

I used a few of my favourite piping tips for this: good old classic open star tip Wilton 1M, plus it’s brother from the same mother 4B, and a sweet little leaf (sweetleaf??) tip, which I like to use to fill in any “bald” spots. I pretty much just piped where the wind took me – and tried to step back and make sure colours and patterns were a bit balanced. My only real thought was: cover this muthah in bright frosting to entice a CHILD to choose it. I hope it worked. xo Lyndsay 

Macerated Strawberry Pavlova

Strawberry Pavlova Coco Cake Land

Summah, babies!! Sorry, I’ve been listening nonstop to Two Dope Queens and it has been affecting my casual times Canadian vernacular. Listening to a current podcast is very 2017 of me which I am somewhat proud. Starting Breaking Bad Season 1 Episode 1 is very 2008 of me, which I am also proud, because millions of people have said to me “WHAT??! You’ve never seen BREAK-ING-BAD??” like I’m a Chinese tree dwarf with no cable (spoiler alert: I don’t have cable.) I know the reason why I never watched it before: SHIT IS INTENSE!! I had nightmares and woke up in the middle of the night mind-spiralling about the moral and ethical dilemmas in the show. K, the acting is REMARKABLE. I’ve watched three episodes so far, hehe. Ten years lattttterrrrrr! Back to baking now: strawberry pavlova! Doesn’t the word macerated just feel so medieval, so macabre, so masochistic?? No need to be so dramatic, guys. It’s simply fresh straw-babies (HELP) covered in sugar and a gentle squeeze of lemon left to sit until it becomes this juicy syrupy topping. Ice cream, pavlova, whatever you need, maceration will be there.

Strawberry Pavlova Coco Cake Land

This is the perfect summer dessert because: LAZY EASY CRUNCHY CRISPY CHEWY SWEET CREAMY FRUITY TANGY fuggedabout it plonk it down slice in and serve seconds, should there be any left. To be honest, I could eat an entire pavlova like I was emotionally eating Hawaiian pizza.

Macerated Strawberry Pavlova

12 messy slices

For The Macerated Strawberries

  • 1 pint of fresh strawberries, sliced
  • 2 tablespoons granulated white sugar
  • 1 tablespoon lemon juice
  • pinch of salt

For The Meringue

  • 5 large egg whites, at room temperature
  • pinch of salt
  • 3/4 cup granulated white sugar
  • 1/2 teaspoon pure vanilla extract

For The Whipped Cream

  • 1 cup whipping cream
  • 1 tablespoon granulated white sugar
  • 1/4 teaspoon pure vanilla extract
 

Prepare Additional Ingredients

  • If using, pit some fresh, sweet cherries, rinse some blueberries or blackberries, pluck a few organic edible petals.

Macerate The Berries!

  1. In a medium bowl, stir together the sliced strawberries, sugar, lemon juice and pinch of salt to cover the berries. Let stand at room temperature until syrupy and juicy.

Make The Meringue

  1. Preheat the oven to 250 degrees.
  2. Cover a large baking sheet with a piece of parchment paper.
  3. In the bowl of a stand mixer fitted with the whisk attachment, place the egg whites and pinch of salt in and beat on high speed until firm.
  4. With the mixer on high speed, slowly add the granulated sugar until glossy stiff peaks form, about 2 minutes.
  5. Remove the bowl from the stand mixer and gently fold in the vanilla.
  6. Using a spatula, carefully dollop the meringue mixture onto the parchment paper, spreading it with an offset spatula into a semblance of a disc, about a 9 inch pillowy round.
  7. Bake the meringue in the oven for 11/2 hours, then turn off the oven and leave the meringue inside the oven to dry out further and cool completely in the oven, about an hour or two.

Make The Whipped Cream

  1. In the bowl of a stand mixer fitted with the whisk attachment, whip the cream on medium-high speed until it begins to thicken.
  2. Sprinkle the sugar in, then add the vanilla and continue to whip until stiff creamy peaks form.

Assemble The Pavlova

  1. Carefully remove the baked and cooled meringue from the parchment paper and place on serving plate or cake board.
  2. Generously dollop billowy whipped cream on top, spreading the whipped cream to the edges of the meringue.
  3. Spoon the macerated strawberries on top, adding any other fresh fruit you might like.
  4. Finish with a few edible flowers or mint leaves, or leave as is!

Strawberry Pavlova Coco Cake Land

Happy summer-ing, babies! (sorry) xo Lyndsay 

Chocolate Caramel Mac Nut Tart

chocolate caramel mac nut tart

chocolate caramel mac nut tart

slices of mac nut tart

Back in March 2017, my entire family took a very special trip to Maui – my mom, my dad, my sisters, husbands and all of our kids, a trip a few years in the making, as my dear dad hasn’t been able to travel due to health issues and had finally gotten the okay from his docs that he could take a trip! We went to his most beloved place, the beautiful islands of Hawaii. Someone recently said to me that “Hawaii is the theme of your family” and that’s pretty much true – whether it was my dad’s Hawaiian themed 70th birthday party, or my own wintry vintage Hawaiian themed wedding on a snowy day in January – and, just this past Father’s Day, Hawaii themed!! Because why not.

Hawaiian Themed Father's Day spread

I made my sweet friend Alana’s chocolate caramel mac nut pie recipe, fried up some Spam musubi and coconut shrimp – I got too tired to fry up chicken so I ordered delivery! As soon as I read Alana’s recipe I knew I wanted to make it for a special occasion such as this!

Palm tree Maui

Palm tree dangling in the warm tropical breeze of Maui.

Maui sunset

Maui Sunset!

Shave ice Maui

Wildcard shave ice combo: POG, grape and Melona, with vanilla ice cream on the bottom!

Maui sunset

More sunset!

Pineapple Maui

Pineapple party!

Leoda's Kitchen and Pie Shop

(The inspiration for wanting to make a chocolate mac nut pie – Leoda’s pies in Maui! So so delicious and totally worth a trip there)! Here is Alana’s definitive Maui guide which will help you plan your next vacation! PLUS: of course, Alana of Fix Feast Flair’s chocolate caramel macadamia nut tart recipe! The only thing I added was a dusting of Maldon salt for a sweet and salty textured addition, and I made regular whipped cream instead of mascarpone – but I loved the tangy creme fraiche flavour in both the caramel and the ganache! So good! Thanks so much Alana for the recipe! Sigh. Dreaming of Hawaii once again… xo Lyndsay 

Cake Walk Cuties

pink ruffle cake coco cake land

cake walk cuties by Coco Cake Land

It is so very hard for me to believe my lil boy is going to be starting elementary school next year. It was only yesterday that he looked like this, and I was a crying heap of a mess with milk-engorged leaky boobs and a floppy postpartum tummy wondering what the f*ck I was doing. Newborn-baby-time was the craziest time. Now, he is almost FIVE, which pains me so deeply, watching bittersweetly as his legs elongate further every day, feeling so proud of the sweet, thoughtful and wild boy he’s become, yet so heartsick with yearning. His new school is just a few blocks away in our own neighborhood, which makes me happy. They hosted their annual school carnival so I volunteered to make two cakes for the cake walk!! I figured I knew I would be donating cakes in the future so may as well start now! Plus, we would attend the carnival too just to get Teddy excited about his school, and get him used to the walk! So I made these two cake walk cuties: ruffly edges, sprinkles, bright colours, and vanilla cake with vanilla buttercream.

cake walk cuties by Coco Cake Land

The carnival was a blur of games, bouncy castles, cotton candy buckets, hot dogs and tables full of cakes donated by parents – they had over 100 cakes for the cake walk! We had two little red tickets left to blow at the carnival before we had to get home for bedtime – wild man Teddy had already been burning the candle at both ends running around, bouncing, playing games and having a blast. I kind of sensed that entering the cake walk at this final hour was probably creeping into meltdown territory, and before I could explain to Teddy about the cake walk – i.e., that only one person wins a cake… he had already presented his tickets and ran off to stand on a number while Bruno Mars kicked in. The walk was on. The adult boogying began. The kids danced like no one was watching. The music stopped. The number was drawn… and it was not ours!! When T realized he didn’t win I immediately saw his little face and body crumble into a million disappointments and the tears began to pour out with a big, overtired wail of sadness…

pink ruffle cake coco cake land

cotton candy kid

Thank God for the bucket of cotton candy, his eyelashes blinking with tears and a look of sheer sadness on his face as he emotional-ate blue sugared fluff until a stained blue moustache appeared. And, now apparently for his upcoming 5th birthday we are having a “cake walk theme” whereby “you can make all the cakes, mommy!” Hmmm…. PS I can’t believe it’s already Summer with a capital S. We’ll be celebrating Christmas again before you know it. xo Lyndsay

Mocha Dacquoise Cake

mocha dacquoise cake recipe

mocha dacquoise cake recipe

I’ve been arm-pit deep in the final weeks of crunch-time book production, my friends. I’ve been reshooting lots of cakes and coming up with news ideas on the fly and just slam-jamming it all at my wonderful editor and just hoping I’m on track. That squeal of ridiculous excitement when I nail an idea in my head butts up against crippling self-doubt – all wrapped up in a future-book with a publishing date of August 2018, more than a year from now – but I know it will creep up on me, and knowing what my life has been like in the last decade, I wonder what this year has in store for me. On the opposite end of cake book madness, I’ve been deep into savoury-ish cooking these days – some of which I’ve been documenting on my *new* Instagram account, Snackblaster! I can’t tell if I’m going to start a new food blog dedicated to snacks and weekday meals. In the meantime: I went “early-1990s-is-cool” with this mocha dacquoise cake I made for my dear sister’s birthday!

mocha dacquoise close-up

The crispy chew of the chocolate meringue, with rich chocolate ganache and the melty creamy goodness of coffee swiss meringue buttercream, and the juicy acidic tang of raspberries makes this mocha dacquoise A-OK, light yet rich. I love the intense flavour of freeze dried strawberries and couldn’t resist a light sprinkle of them for both colour and texture too.

Mocha Dacquoise Cake

12-16 slices

For The Chocolate Meringue

Meringue recipe adapted from Martha Stewart
  • 1 cup icing sugar
  • 1/3 cup high quality Dutch process cocoa powder
  • 6 large egg whites
  • 3/4 cup granulated white sugar

For The Ganache

  • 1 cup heavy cream
  • 8 ounces good quality semi sweet or dark chocolate, chopped

For The Coffee Swiss Meringue Buttercream

  • 1 cup of egg whites (about 7 to 8 large eggs)
  • 2¼ cups of granulated white sugar
  • 2½ cups unsalted butter, room temperature
  • 1 tablespoon pure coffee extract

For The Decoration

  • Cocoa powder for dusting
  • Freeze dried strawberries
  • Fresh rasbperries
  • Organic edible flower petals

Make The Meringue

  1. Preheat oven to 250 degrees. Line 2 baking sheets with parchment paper – using a marker, trace two 9 inch circles on the underside of each paper. In a large bowl, sift together confectioners’ sugar and cocoa powder; set aside.
  2. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium-high speed until foamy. Add the cream of tartar and whisk until soft peaks form. With mixer running, gradually add the granulated sugar, whisking until stiff glossy peaks form, about 5 minutes. Gently sift in the confectioners’ sugar and cocoa mixture in three additions, carefully folding after each addition until mostly incorporated – mixture may deflate a little but don’t panic! :)
  3. Transfer meringue to a large pastry bag fitted with a large open circle tip. Starting just within the marked circles, pipe meringue in a large swirl/coil, starting from the outside circle and ending in the middle. Bake for 2 hours. Once 2 hours are up, turn off the oven and allow the meringues to dry out completely – I had them in there for another 4 hours.

Make The Ganache

  1. In a heavy bottomed sauce pan, heat the cream on medium heat until it has almost reached a low boil and steam is rising. Remove from heat.
  2. Add the chocolate, ensuring the chocolate is covered with the cream, and let it sit untouched for ten minutes.
  3. After ten minutes, gently whisk together into a thick, glossy chocolate ganache.
  4. Allow to cool until thickened enough to be spreadable, about 1 hour, or power-chill it in freezer for 30 minutes to quicken the process, being careful not to freeze it!

Make The Buttercream

  1. Ensure the metal bowl of your stand mixer is completely clean, dry, and free of grease. A quick wipe out with a halved lemon, then rinsed and dried, will be sufficient.
  2. In the bowl of the stand mixer fitted with the whisk attachment, place the egg whites and the sugar and mix on low to combine into a sugary slurry. Fill a medium saucepan with a few inches of water and place on the stovetop on medium-high heat. Place the mixer bowl on top of the saucepan to make a double boiler situation, ensuring the mixer bowl doesn’t touch the water.
  3. Heat the egg and sugar mixture until it reaches 160°F on a thermometer, or is hot to the touch, whisking occasionally—this usually takes me about 5 to 7 minutes.
  4. Carefully return the metal mixing bowl to the stand mixer, with the whisk attachment in place. Now, bring the mixer up to high speed and beat for 8 to 10 minutes until you’ve created medium-stiff peaks and it’s a billowy sticky cloudy meringue. Whipping the meringue will also help cool down the bowl; make sure your meringue has cooled sufficiently before adding the butter—the bowl shouldn’t be hot, but more neutral/warm.
  5. Swap out the whisk for the paddle attachment. With the mixer on low speed, add the butter a few pieces at a time, until all the butter is incorporated—it will look like a thick soup at this point. Add the coffee extract, then bring the speed up to medium-high and beat until a fluffy silky magical buttercream has formed, about 2-3 minutes.

Put It All Together

  1. Remove the dried meringue discs from the parchment paper and set the first disc on a cake board or serving platter.
  2. Using an offset spatula, spread the meringue disc with one half of the cooled and thickened ganache mixture.
  3. Frost the top of the ganache with a generous amount of the coffee buttercream.
  4. Carefully place the second meringue disc on top of the coffee buttercream, pressing in gently to adhere.
  5. Spread the second half of the ganache on top of the disc.
  6. Fill a piping bag fitted with a large multi-pronged French open star tip with the coffee buttercream and pipe drop generous drop stars on top of the ganache.
  7. Decorate with fresh raspberries, a light dusting of cocoa powder, crushed pieces of freeze dried strawberries or raspberries and torn edible flower petals!
  8. Cake will last a few days in the refrigerator, if it lasts that long – I think it tastes delicious cold from the fridge, the meringue remained both crispy and chewy. You can make it ahead, just reserve the decorations and add right before serving.

mocha dacquoise cake recipe

mocha dacquoise cake recipe