I made this pink Totoro cake with flower crown based on a VERY SPECIFIC drawing that was hand-delivered to my mailbox by the adorable and hilarious Saya, daughter of my good friend Miko! Safe to say I NAILED IT based on the drawing and notes… even down to the orange inner ears, hehe! xo Lyndsay
I sure was glad I decided to wear my blue denim jumpsuit for this Halloween jack-o-kitten cake photoshoot down in Seattle last month. I have gotten lightly obsessed with jumpsuits and I’m a little bit mad at myself for falling prey to fashion trends but let me tell ya, jumpsuits are COMFY AS HECK. The only thing not comfy as heck is when you have to pee (which I have to do quite a bit) so you’re left peeling down the entire jumpsuit and basically being topless when you have to use the bathroom. Also, on a past occasion I did accidentally dip my jumpsuit strap into the toilet bowl. Yes there was already pee in the bowl. Washed the shit outta that though.
It was a gentle and cool day working with both awesome Antonia from Amazon Home and Stephanie, the lovely photographer. I admired Stephanie’s gorgeous grey-streaked hair immediately. My black hair is getting rather white and silvery itself – it’s alarming some days to find strands of white hair on the floor and realize it is mine. White eyebrow hairs have been bristling up through my caterpillar brows as well. I admire them with fascination, but with no desire to pluck them.
It was a real treat to work with a photographer, as usually it’s me at home alone in my kitchen with natural light, podcasts or music and me snapping away overhead.
Kawaii-faced Jack-O-Kitten the Halloween party cat!
With cakes made specifically for food styling/tutorials/photoshoots, often when I’m working at home, because I often do tutorials or visual work just for Instagram and not for a client or customer, I’ll do a “cake face/off” and scrape off the frosting and re-frost several times in different iterations over many weeks until the cake can no longer take it. So, finding a home for kawaii Jack-O-Kitten was the sweetest of all – Stephanie’s son Lucas’s birthday was a few days after the photoshoot! I simply jammed the cake slice back into place (I only took one bite so my fork didn’t soil the rest of the cake, lol) and piped over the top of the seams so Jack-O-Kitten was whole again. Stephanie stored the cake for a few days and then sent me this picture of Lucas and his sis. Adorable.
Happy Halloween to all! xo Lyndsay
Toadstool Mushroom Cake Topper DIY – Handmade Charlotte
Oh man. What can I say? My Coco Cake Land book launch party was more than I ever dreamed. It felt like my birthday, Christmas and my wedding all rolled into one joyous, colourful and beautiful evening at Little Mountain Shop in Vancouver. All of my dear family and friends, the most amazing decor by Make Merry Shop, hilarious Coco Cake Land special edition merch printed by my friend Steve, my sister Leanne arranged the flower bouquets in all of my favourite Dahlhaus vases, Miko helped me organize and arrange all of the merch, cheese boards and fruit platters provided by my beloved Aunties, sushi platters provided by my sis Shelley, delicous bahn mi (including vegan bahn mi!) and salad rolls from DD Mau, drinks galore and all dem crazy cakes, baked and decorated by me! With everything captured by my most wickedly awesome dear friend Phanie.
It feels so magical to relive the Coco Cake Land book party through these incredible pictures. SO SO SO BLESSED. Thank you dear Phanie for these photos, thank you to everyone who came and celebrated with me, and thank you to my wonderful family for all of their help!! xo Lyndsay
I’m definitely no braggart (I’m a humble Canadian) but I’m gonna tell you why I think this *could* be the best ice cream cake ever. Number one: EASY TO EXECUTE with some COOL ICE CREAM CAKE HACKS such as adding almost an entire package of Oreo cookies to the ice cream filling. Number two: DEERICIOUS. I’ve made three of these in the last few months and have been keeping a mental note, tweaking it each time – so I’m going to share with you this easy ice cream cake made in a ten inch round springform pan, using store bought ice cream! There are a few steps to this cake, but while the layers are freezing you can go about and do other things and come back to the cake. Note: you will want to make this ice cream cake the day before you plan to serve it, giving it sufficient time to harden in the freezer. Using stabilized (gelatin-added) whipped cream is what will give your cake the piped Dairy Queen look – but if you’re not down with the horse hooves, you can simply unmold the cake and add whipped cream just before serving!
Best Ice Cream Cake Ever (said several children and adults)
Thirty full size Oreo cookies (2/3 of one 500 gram package of Oreos), broken into smaller pieces
For The Chocolate Fudge Topping
1/3 cup nice quality Dutch process cocoa powder
2/3 cup granulated sugar
6 tablespoons unsalted butter
1/4 cup heavy cream
pinch of sea salt
For The Stabilized Whipped Cream
1 teaspoon unflavoured gelatin
4 teaspoons water
1 cup of heavy whipping cream (33% milk fat)
1/4 cup (or to taste) icing sugar
Make The Crust
In a small saucepan set on the stovetop, melt the butter.
Remove saucepan from heat and add the Oreo cookie crumbs, stirring with a small spatula until it resembles coarse black sand.
Pour the mixture into the springform pan and press the mixture into a flat even layer. I use a small offset spatula to press it down!
Freeze until solid, about twenty to thirty minutes.
"Make" the Filling
Working quickly, empty the softened ice cream container into a large bowl, stirring the ice cream into a spreadable texture.
Add the broken up Oreo cookie pieces and fold in with a spatula to combine.
Remove the spring form pan from the freezer and pour the ice cream and cookie mixture into the pan, using an offset spatula to spread ice cream to the edges and level the mixture.
Place in freezer and chill for three hours until firm.
Make The Fudge Topping
Place all the ingredients in a small saucepan on the stovetop. Once the butter begins to melt, slowly whisk everything together.
Remove from heat and let cool until thickened and cooled. You can even power-chill it in the fridge or freezer – just make sure it doesn’t get too thick as it will be harder to spread onto the ice cream layer.
Remove the ice cream cake from the freezer. Working quickly, pour the fudge topping onto the center and using an offset spatula, spread the fudge topping towards the edges into an even layer.
Place back in the freezer and chill overnight.
Make the Stabilized Whipped Cream
The morning of the day you plan to serve the cake, whip up this stabilized whipped cream.
In a small saucepan, add one teaspoon of gelatin and four teaspoons of water. Heat on low heat until the mixture has thickened but not jelled.
In the bowl of a stand mixer fitted with the whisk attachment, whip the cream on medium speed until soft peaks form. Add the icing sugar and the gelatin and beat on high speed until thick and billowy. Do not overbeat.
Fill a piping bag fitted with a multi-pronged tip with the whipped cream and set aside.
Remove the cake from the freezer. Carefully unmold the edges of the springform pan; the fudge layer might pull away a little but don’t fret, as this will be covered by the piped whipped cream. The cake will still be on the springform base. Place the whole cake onto a large cake plate.
Pipe a border of whipped cream drop stars on top of the cake, adding more piping if so desired. Add sprinkles of your choice (I used my Coco Cake Land x Sweetapolita sprinkles mix!) and place back in freezer, covered with a cake dome, (or uncovered if you don’t have stinky things in your freezer) until serving time.
1. Make sure you have a flat surface in your freezer to work with!
2. While you’re making the crust, bring the ice cream out of the freezer to soften. You’ll want it to soften on the countertop for about twenty minutes until it’s creamy and spreadable but not melting.
3. Clean cookies: break up your Oreos by hand into large pieces over top of a large bowl, or place the Oreos into a zip-top bag and lightly bash with a rolling pin.
4. Make sure the ice cream layer is sufficiently frozen hard before adding the cooled fudge topping.
5. Whip it good: Make stabilized whipped cream. Place the cake in the springform pan on a large cake plate. Unmold your springform pan, decorate with whipped cream, add sprinkles, then cover your cake with a cake dome if you have one, and back into the freezer for at least three hours to freeze. Using a cake dome ensures you won’t muck up your prettily piped whipped cream.
6. Freeze the ice cream cake overnight, or at least 12 hours, before serving. This will ensure it is solid when cut into.
7. Alternately, you could also bypass making your own whipped cream and use a store bought cannister of whipped cream, spraying and sprinkling just before serving. You won’t get that frozen whipped cream DQ cake vibe, but still cute and delicious!
8. When it’s time to slice the cake, remove from serving plate (cake will still be on springform pan base) and place the cake onto a large flat cutting board. Using a large sharp kitchen knife, slice into wedges.
Got any ice cream cake making tips to share? I would love to hear! Happy ice cream cake making, buddies! xo Lyndsay
AHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH!!! HAPPY CAKE BOOK DAY OF BIRTH!!!!
Coco Cake Land the book is finally here!!!!!! And instead of being watermelon-pooped out of a 10 centimetres dilated vageen covered in afterbirth followed by the birthing of a “sure why not I’ll encapsulate this” placenta, it is actually a non-crying, non-vernix-covered GORGEOUSLY CLEAN CUTE KAWAII COLOURFUL CAKE BOOK OF MY DREAMS!!!
I feel as casual cool as this pineapple dude right now. Just, “wow.” Just like – “give me my sunglasses so I can bask in this amazingness, this craziness.” No, pineapple cake. You didn’t write dat book. You didn’t stress and sweat over Word docs and hate your photos and reshoot all your cakes and cry a whole bunch and get excited a whole bunch and have so much anxiety you wanted to crawl under a large but crawl-out-able rock, pineapple cake. You didn’t emotional eat your feelings and get low-grade fevers over this book, and wonder if you were good enough to produce the thing that felt worthy of a book deal, of someone believing in you enough to give you money to make a book. But you know who did?
THIS BOWL CUT LADY! YOU MAY KNOW HER AS THE CHINESE PUMPKIN, or LYNDSANITY! This lady who is doing a photoshoot casual-bare-foot-style wearing her Cherry Bombe t-shirt for good luck. This lady who no longer has that bowl cut, but has sorta chin-length hair, and is feeling happy and good and healthy these days. That lady. She did that.
These photos were taken last summer in July 2017, on an insanely hot day in a thankfully air conditioned studio, with my awesome and incredible photographer friend Lori as my assistant and spirit guide, with Kendrick playing. These photos were meant to become the cover of my book – the concept was “PARTY SCENE!!!” Bright, colourful, with all the hilarious cake buddies laid out and ready to party. But, in the end, the crew at Roost Books decided on something different and went with the cake that I had felt all along was destined for cover stardom – the turquoise bunny cake, the one I made for my beloved niece Brookie on her fifth birthday – that exact cake, the one that was eaten and enjoyed, with candles plunked into the buttercream and the broken notes of an off-key “Happy birthday” absorbed into the layers, that cake made with love and affection made it to the cover! All the way to the top, baby!!
And here’s an in-real-life photo from that birthday party with that cake, at my parents’ home: me, Brookie and BunBun:
I’ve relayed to a few people the story of when I finally saw my book for the first time. I was coming home from the gym, covered in sweat, my mind occupied with something else. I saw a manila envelope poking out from my mailbox and my heart jumped. I unlocked the front door, sat on the nearest step and just held it on my lap, just so afraid to open it… I think I was scared to feel disappointed, that after all these years and time and hope that somehow it wouldn’t live up to my expectations. I wanted to be proud of it, I needed to be proud of it, in order to stand behind it. I finally tore open the envelope. Just stared at the cover in awe, running my fingers along the smoothness, the newness!!! I slowly cracked it open, fragile as an egg. And then it hit me so hard, yes of course I did some shrieking. I just laid on my bed and carefully went through each page and marvelled and laughed and shrieked some more… it felt like my whole life was in there, cakes made for my family, friends, my dearest son. Teddy and Rich pop up like hidden Easter eggs throughout the book. I cried. I felt happy, and proud.
I think this photo Lori took of me TWINNING with my pineapple-wearing-sunglasses cake might be one of my favourites ever. It’s kind of a weird Weekend at Bernie’s-ish photo and I look more than a little puffy-cankles but these snaps were taken at the end of a long day when we were finally feeling loose and totally idiotic and silly. I’m so happy this picture made it into the book!
To my readers, fans, clients and internet friends – thank you so much for your support! It really really means everything! I also just want to thank Roost Books SO MUCH and thank the fine people who work there (Sara, Jenn, Liz, Audra, Daniel, Jess, Claire) for all of your hard work, kindness and support in helping me make this book. A life dream turned into reality, and it has become a huge part of the story of my life, a good and happy part.
Of course, huge huge thanks to my dearest family and friends, and to my Rich and my sweet nutbar on wheels, Teddy. I am so looking forward to sharing this book and celebrating its existence!! xo Lyndsay
It’s been a hot minute (7 years??) since I last made an Elmo cake, but my sweet lil niece Sydney (who I affectionately refer to as my “white niece”) turned two years old in July and she is wild about Elmo!! Who isn’t?? What’s not to love – red fur, a voice like a chipmunk on acid, and a real joie de vivre attitude!
Apart from the tweaked out blazing pupils, my favourite part of this cake is the Sesame Street cake topper – and of course, hearing my adorable niece’s little voice saying “ELMO! ELMO!” as soon as she saw this fuzzy friend!
And a snap of Elmo cake IRL! Happy birthday sweet lil Sydney! xo Auntie Lyndsay