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

This post was sponsored by Tenderflake! Thank you for supporting the brands that keep Coco Cake Land cruising!

Fancy Candy Drippy Cake!

drippy modern candy cake - Coco Cake Land

Have you ever finished decorating a cake and you step back and you SQUEAL LIKE A TEENAGED GIRL AT A SLUMBER PARTY because you’ve fallen deep in love with your own creation?? But then you CRY INSIDE when you have to give it up even though you wish you could shellac it, mount it on the wall, snuggle it like a favourite stuffie. Take it for a walk and feed it. Anyhoo. This cutie beauty drippy cake is certainly one of my new favourites, made for my sweet pal Phanie’s son Moses. I love her post about his party, and his birthday, and about him. I love the emphasis on simplicity, doing just what the kid wants.

teal drippy fancy candy cake - Coco Cake Land

teal drippy fancy candy cake - Coco Cake Land

I’ve always been a fan of vibrant colour – I sure love how the bright hue of that teal buttercream, and how the shiny crispy fancy candy shines on top of the cake!

drippy chocolate ganache party cake - coco cake land

drippy chocolate ganache party cake - coco cake land

I’ve been doing trades with Phanie for years now – cakes for photos. It’s my favourite kind of bartering. She did my recent set of photos and she also wrote this about me on her own blog – sheesh. What a lady.

modern candy cake - coco cake land

Make a drippy cake – here’s some of my drip drop tips! 

drippy modern candy cake - Coco Cake Land

fancy candy cake - Coco Cake Land

Happiness is a drippy cake. And this:

birthday party kids - Coco Cake Land

Look at this sweetness – photos taken by Phanie. Sunny Spring day, green grass, fresh air and a gaggle of close friends, smiles and laughter. It is pure magic how a cake suddenly elevates anything into a celebration to remember.

cutting into cake - Coco Cake Land

Happy 7th birthday, Momo! And thank you Phanie for your friendship! I am lucky to know such a caring, hilarious and thoughtful soul. 

Chocolate cake recipe

Buttercream recipe

Chocolate ganache recipe

Fun and Easy Birthday Cakes: Playful Animals – Gettin’ Craftsy!

animal birthday cakes craftsy class

I’m very excited to announce that today my Craftsy class, Fun and Easy Birthday Cakes: Playful Animals, went LIVE! YIKES! I love my little animal cakes so much (honestly, I’d hug them and sleep on them like a pillow if I could) and I’m pretty stoked to share my techniques for these modern and whimsical cakes. The class was created with the beginner cake decorator in mind – I’ll show you how to level, crumb coat and frost your cakes, then turn them into INSANELY CUTE LITTLE PARTY ANIMAL BUDDIES LIKE THESE GUYS BELOW!

curly haired pup cake - coco cake land

buttercream rosettes - coco cake land

rainbow bunny cake - coco cake land

Filming a class with Craftsy ranks right up there as the most nerve-wracking, hilarious and exciting learning experiences I’ve had so far in the cake world. I was in Denver, Colorado for one week – where the Craftsy offices and studios are located – and each night I just collapsed onto the hotel room bed with barely enough energy to dial room service and flip on a movie. I couldn’t sleep very well due to anxiety (VIDEO CAMERA! PERFORMING! FEAR OF FORGETTING MY LINES!) but by the time it was over and I got to reflect on my experience – it was pretty amazing. I felt exhausted, excited, exhilarated… and just proud of myself. Mid-week I had a pretty big meltdown – lack of sleep, stress, homesickness and anxiety collided with me realizing that one year ago, I was lying in bed, weak with a kidney infection and sick post-chemo, no hair, unrecognizable covered in horrible hives and unable to move due to debilitating arm and chest pain from my medication. It was the lowest point in my cancer treatment. And then almost exactly a year later here I was, feeling healthy and fit, working on a pretty incredible project that I had worked hard on preparing for. All I could think was TAKE THAT, CANCER.

Craftsy class Lyndsay Sung

Just me and allll my buddies! My favourite pic from the Craftsy shoot! I gotta say, the Craftsy team are a super great bunch – professional, kind, hard working, funny and creative. Thank you to my new friends Azara, Kristin, Jared, Miwha, Rob, Gabe, Molly, Danica, Tommy, Hannah and all the other wonderful people I met! Click here for a 50% off link for my class Fun and Easy Birthday Cakes: Playful Animals (a special link which provides me with a lil extra cashish if you go ahead and buy the class) – 6 lessons and 5 different animal cake designs! I hope you’ll love it! xo Lyndsay 

Cake photos by Dylan Osborne. Cake group photo by Rob Whitfield 

Casual Times One Bowl Chocolate Cupcake Recipe

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best-chocolate-cupcake-recipe-2

best-chocolate-cupcake-recipe-1

This is kind of the set-it-and-forget-it of the chocolate cupcake recipe world. It’s the recipe I’ve been using for years, tweaked over time. It’s rich, dark, chocolate-y. Tender, not-too-sweet (Asian style!) and the secret ingredient is: full-fat coconut milk! Which keeps it…oh Gawd what’s another word for moist? It does give the cupcakes the slightest coconut-flavour but I barely notice it. It’s frosted with the easiest chocolate buttercream using only four ingredients. Sprinkle to your heart’s content and you have the perfect birthday party cupcake. Snap. I made these cuties for my sweet nephew Tanner’s 6th birthday – he is wild about lizards so I hand-drew the lizard cupcake topper!

One Bowl Chocolate Cupcakes

1 dozen cupcakes

For The Cupcakes

  • 1 1/4 cup unbleached all purpose flour
  • 1 cup Dutch process cocoa powder
  • 1 cup granulated white sugar
  • 1 1/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 2 large eggs
  • 1 1/2 cups full fat high quality coconut milk
  • 1/4 cup vegetable oil
  • 1 teaspoon pure vanilla extract

For The Chocolate Buttercream

  • 1 cup (2 sticks) unsalted butter at room temperature
  • 1 1/2 cups icing sugar
  • 1/2 cup dutch process cocoa powder
  • 1 teaspoon pure vanilla extract

Make The Cupcakes

Preheat the oven to 350 degrees. Line a cupcake pan with cupcake liners of your choice.

  1. In a large bowl (or bowl of a stand mixer) fitted with the paddle attachment, combine the dry ingredients on low speed until incorporated, about 1 minute.
  2. Add the eggs, coconut milk, vegetable oil and vanilla
  3. Beat on low speed until fully incorporated, about two minutes.
  4. Using a spring-loaded ice cream scoop or a large spoon, evenly distribute the batter into your lined cupcake pan.
  5. Bake on the centre rack for 14-18 minutes, turning pan halfway through. Insert a wooden toothpick into the centre of a cupcake to check doneness; do not over bake.
  6. Let cool in pans for 5 minutes, then let cupcakes cool completely on a wire rack.

Make The Buttercream

  1. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on high speed until light and fluffy, about two minutes.
  2. Turn the mixer off. Scrape down the sides of the bowl using a spatula. Add the icing sugar, cocoa powder and vanilla extract.
  3. Turn the mixer back on at very low speed to slowly incorporate – once the icing sugar and cocoa powder has been absorbed (i.e., isn’t a dust storm!) turn the mixer on HIGH and beat until light and fluffy – about 2 minutes.
  4. Fill a piping bag fitted with a 1M tip with the chocolate buttercream; apply chocolate buttercream swirls to your cupcakes and adorn with sprinkles.

Cupcakes will keep in the fridge, tightly sealed, for up to 4 days – bring back to room temperature before enjoying!

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chocolate cupcake sprinkles - coco cake land

These babies can easily be “vegan-ized” as well, which I’ve done countless times. Simply use egg replacer, such as Celimix, instead of eggs. Frost with a dark chocolate ganache made with dark chocolate and coconut milk. Happy baking, sweet pals! xo Lyndsay 

Fuck Cancer Cake

cancer cake - coco cake land

On Monday I had my final herceptin IV treatment at the cancer agency. I had been counting down from 17 and it was finally the last one. For months prior, in my head I imagined what the day might be like – happy, jubilant, free. I had wanted to throw a huge backyard party loaded with balloons, flowers and cake. I had an idea for this “Fuck Cancer Cake” post, a companion piece to my breast cancer cakes. But then, when Monday rolled around, I felt altogether different. I was sitting in the chemo chair, trying to feel brave as the nurse counted to three before poking the needle into the port bump on my chest, my bionic body part. I kept looking at my husband for reassurance of some kind. The medicine began flowing in and my mouth filled with the taste of it – the last time I would taste that?? My last IV. But there was no feeling of joy or freedom that I had imagined. Instead I found myself feeling… numb. Then just… petrified all over again. A dam broke, and the tears came pouring out. It didn’t help that the two women also receiving chemo across from me were both in for recurrences. I held onto Rich’s hand and sobbed.

I just want this all to be over. I don’t ever want to come back here.” 

cancer cake - coco cake land

My IV bag emptied into the hole in my chest, the nurse pulled the needle out and I got a band-aid to cover it up. We got out of the cancer agency and I came home to beautiful white hydrangeas from Rich and carrot cake with cream cheese frosting, my request. When we pulled into the driveway, Teddy was waiting for us with his nanny Cor and his smile was huge – I scooped him up and told him mommy just had her last “special medication appointment!” and I tried to feel happy. We ordered dinner from our favourite pizza place and did a small toast between the three of us. My mom came by with pink peonies and my sister dropped off a bouquet and treat.

fuck cancer cake - Coco Cake Land

fuck cancer cake - Coco Cake Land

rainbow cake slice - Coco Cake Land

fuck cancer cake - Coco Cake Land

buttercream rainbow cake - Coco Cake Land

We put Teddy to bed at dusk. I laid in Rich’s arms while he allowed me to sob into his chest. I couldn’t stop crying. I think I had been keeping it together and feeling strong and good for a few months now. But now with the final treatment I could finally let go. I cried for those who weren’t finished treatment and might never be finished. I cried out of worry, fear. I felt so overwhelmed and inarticulate. I cried out of relief that I was finished but still uncertain of whether or not all of this treatment has worked. I cried thinking about how much I love my husband and son and how I never want to leave them. And then I just decided to let those feelings be. Sometimes I can’t wrap my feelings up into a succinct idea or thought or expression. I don’t know when I will feel whole again. So instead, for now, on a teensy minuscule piece of the internet… a Fuck Cancer cake. xo Lyndsay