Coffee Toffee Strawberry Chocolate Cake Recipe

coffee toffee strawberry chocolate cake recipe

I made this cake for my dearest oldest sister Leanne aka Gyoza Girl Eats, pretty much thee number one fan of Coco Cake Land and supporter of all my crazy ideas over my entire lifetime. My only regret is the time I bit her on the leg when we were kids. SORRY SIS!!! This bonkbonks cake literally has it all: coffee toffee strawberry chocolate with all the textures (and flavours) I love, hehe. And magically, they all worked together! Coffee buttercream, homemade salted toffee shards and toffee crunch pieces, strawberry buttercream and moist dark chocolate cake layers, it kinda reminded me of a triple ice scream scoop. With sprinkles on top of course. I also decorated it with freeze dried strawberries and a light scattering of edible tea flowers that I picked up in NYC when I was hanging with the awesome Diana of Jewels of New York! I know, I know – so many components to this cake. WILDCARD.

coffee toffee strawberry chocolate cake recipe

coffee toffee strawberry chocolate cake recipe

There are definitely a few components to this coffee toffee strawberry chocolate cake recipe, but you could make the toffee and the chocolate cake layers the day before, then assemble everything the day of. Add the freeze dried strawberries at the very end just before serving, as the moisture from the buttercream will soften the crunch of the berries. You could also swap out for actual strawberries too of course! Or raspberries, you nut!! The toffee recipe is my absolute fave because 1. It’s easy as hell 2. it’s dangerously delicious and 3. it’s from the hilarious and awesome Erin Gardner‘s book, Erin Bakes Cake, a super fun and creative “choose your own cake adventure” book packed with her tried and true recipes, but also using lots of grocery store ingredients to create eye-catching cool designs! If you love the taste of a triple scoop cone with texture, sweet and salty components, tangy fruit vibes and CHOCOLATE, think about making this!

slice of striped cake by cococakeland

Coffee Toffee Strawberry Chocolate Cake

16-20 slices

For The Cake

Adapted slightly from The Barefoot Contessa
  • 1¾ cups all-purpose flour, plus more for pans
  • 2 cups sugar
  • 1 cup of Dutch process 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 Toffee

Recipe from the Erin Bakes Cake cookbook!
  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 1 teaspoon salt
   

For The Coffee Buttercream

  • 2 cups unsalted butter at room temperature
  • 4 cups icing sugar
  • 2 teaspoons pure coffee extract
  • pinch of salt
 

For The Strawberry Buttercream

  • 1 cup unsalted butter, room temperature
  • 2 cups icing sugar
  • 1/2 cup high quality strawberry jam, such as Bonne Maman 

 

Make The Cake

Preheat the oven to 350 degrees. Prep three 8 x 2 inch round cake pans by spritzing with vegetable oil and lining 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 Toffee

  1. Line a baking sheet with parchment paper.
  2. In a small saucepan, combine the butter, sugar and salt. Cook over medium-high heat, whisking occasionally, until golden and bubbly – this may take anywhere between 7 and 10 minutes. Pour onto prepared baking sheet.
  3. Allow the toffee to cool completely before breaking into smaller jagged pieces for the garnish, and also chopping it up into fine, crunchy toffee bits for the filling!

Leftovers can be sprinkled onto ice cream, used in another cake or stored in an airtight container in a cool, dry place for up to two weeks!

Make The Coffee Buttercream

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, coffee extract and pinch of salt on high speed until light and fluffy, about two minutes.

Make The Strawberry Buttercream and Assemble Cake

  1. In the bowl of a stand mixer, beat the butter, sugar and jam on high speed until light and fluffy, about two minutes.
  2. Making sure the cake layers are completely cooled, place the first layer on a cake board or cake plate, using a dab of coffee buttercream to adhere. Using a serrated knife, trim off any dome that may have formed (save for snacking.) Add a generous dollop of coffee buttercream and spread over the layer using an offset spatula. Evenly sprinkle a large handful of toffee bits on top and gently press down into the buttercream.
  3. Trim the second layer as needed and place cut-side-down on top of the first layer, pressing gently to adhere. Spread a generous amount of strawberry buttercream on top of the layer, again adding the toffee bits.
  4. Add the final trimmed cake layer, cut-side-down, on top of the strawberry buttercream, pressing gently to adhere.
  5. Using the coffee buttercream, frost the the entire cake using your offset spatula. Use a cake smoother to smooth the sides and top if desired. Chill the cake in freezer for ten minutes to set the buttercream.
  6. Add a final coat of coffee buttercream to the cake, smoothing to your desired finish.
  7. Using a piping bag fitted with your favourite open star tip, pipe the entire top of the cake with strawberry buttercream drop stars. Add larger angular toffee bits on top as decoration, as well as freeze dried strawberries, sprinkles and edible tea flowers, if desired!
  8. Serve cake at room temperature. Leftovers can be refrigerated in an airtight container for three days, bring to room temperature before enjoying!

coffee toffee strawberry chocolate cake

coffee toffee strawberry chocolate cake recipe

Look at that SLICE! Crunchy sweet and salty toffee bits all mingled up into creamy buttercream and dark choco cake… Ahhhhhhhh. Happy baking, cake buddies!! xo Lyndsay 

Kawaii Pineapple Cookie Cake

kawaii pineapple cookie cake recipe

kawaii pineapple cookie cake recipe

Okay. To be honest I had no idea what I was going to do on top of this giant chocolate chip cookie heart cake. Initially I thought I would put it in my bag and pipe it in all sorts of gorgeous vibrant colours like teal, turquoise, pink, green, etc – my niece’s favourite colours are very mermaid-y. But, she also loooves pineapples so I thought I’d turn this heart shaped cookie cake into … a kawaii pineapple cookie cake!!! It’s always tricky getting the face to look cute. Something about the skinny chin of this pineapple, the kawaii faces are usually extra round. I played around with the eye and mouth placement for a while and then settled in on this little guy.

pineapple cookie cake by coco cake land

I basically just dumped an entire chocolate chip cookie dough into this 9 inch heart shaped pan, baked it for around thirty minutes and then let it cool completely.

cookie cake slice

Kawaii Pineapple Cookie Cake

20 pieces

For The Cookie Cake

  • 1 cup of unsalted butter at room temperature
  • ¾ cup packed light brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1 ¾ cups all-purpose flour
  • 1 ¼ teaspoons Maldon salt flakes
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 2 cups of semi sweet chocolate chips

For The Buttercream

  • 1 cup of unsalted butter at room temperature
  • 2 cups of icing sugar
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon yellow gel colour

Bake The Cookie Cake

Preheat the oven to 350 degrees. Butter your 9 inch heart cake pan. 

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars on high until light and fluffy, about two minutes.
  2. In a medium bowl, sift the flour, baking powder, baking soda and salt.
  3. Scrape down the side of the bowl. With the mixer on low speed, add the egg and vanilla extract until incorporated, about one minute.
  4. With the mixer on low speed, add the dry ingredients to the mixing bowl and mix until just combined. Add the chocolate chips and mix for another ten seconds or so until a cookie dough forms.
  5. Using a spatula, place the batter into the greased heart cake pan, using an offset spatula to press the batter down into the heart shape.
  6. Bake for 28-30 minutes until the cookie has lightly browned on top. Let cool completely before frosting.

Make The Buttercream

  1. In the bowl of a stand mixer, beat the butter, icing sugar, vanilla and gel food colouring on high speed until light and fluffy, about two minutes.

Assemble The Cookie Cake

  1. Once the cake has completely cooled, carefully run and offset spatula along the edges of the cake to loosen. Have a large flat plate or cake board on hand, with an additional cake board or serving plate ready. Place the flat plate or cake board on top of the heart cake pan. Swiftly but deftly flip the cake so the cookie slides out onto the flat plate. Now, add a dab of buttercream to the cake board or serving plate and place that on top of the cookie. Flip the cookie again.
  2. Fill a large piping bag fitted with a French open star tip such as Wilton 4B with the yellow buttercream. Starting from the bottom, pipe rows of drop stars going up in rows all around the sides of the cookie cake. Pipe the entire top of the cookie cake, being careful to fill in any gaps with more drop stars so none of the chocolate chip cookie is visible.
  3. Roll out a small amount of pink fondant and punch out rosy cheeks using the round cutter side of a piping tip. Roll out black fondant and punch out two large eyes, and using your hands, make a smiley mouth. Add two white fondant dots to the eyes if you like!
  4. Using green craft paper, cut out a pineapple stem-like shape. Attach the green paper to a wooden BBQ skewer and place into the cookie cake!
  5. Slice into even portions and enjoy!

kawaii pineapple cookie cake recipe

cookie cake by cococakeland

cookie cake slice

I love my heart cake pan – I’ve made lots of variations of heart cakes and I even made this cute Valentine’s mouse cake using this pan, as well as the good old Instagram heart emoji cake! What would you make using the heart cake pan? (I know some of you are thinking a butt cake. You wouldn’t be wrong. I see it too. ) Happy kawaii pineapple cookie cake baking, my friends!! xo Lyndsay 

Earl Grey Cream Pavlova

earl grey cream pavlova recipe

earl grey cream pavlova recipe

Another Mother’s Day is upon us and with each year, my attitude towards motherhood shifts, changes, settles happily and uproots again. I am loving this current year of being Teddy’s mom – the excitement of starting school, the beginning of after-school activities like art class with one of my favourite Vancouver ceramic artists and freaking adorable micro footie soccer (I can’t stop smiling watching the games. Hordes of four and five year olds moving like schools of fish chasing a ball). Teddy’s Kindergarten year has flown by so quickly. My heart hurts as his limbs get longer but my heart is so full at the same time. As I am aging and dealing with residual health issues, I am getting farther away from the idea of having a second child and I’ve gone through so many emotions over this. Some days I am so gloriously happy that I only have one child, and our little family of three is my greatest joy. Other days I Instagram-vortex gender reveal videos (such happiness! The cheers, the tears!) and find myself longing for another baby. There is a lot of grieving in infertility, and in aging itself. The years passing, and life experience gained, love and loss, all of this make you stronger and wiser! I really am grateful for so many things.

earl grey cream pavlova

earl grey cream pavlova

Milky earl grey tea is my comfort and I wanted to translate that into a simple dessert. Hence, this earl grey cream pavlova dotted with macerated raspberries and strawberry slices, crispy meringue kisses and beautiful dried edible flowers. While there are a few components to make, each step is easy and hopefully won’t cause you any stress. Whip the egg whites with sugar, spread on parchment paper covered baking sheet, pipe the remaining meringue into kisses. Mix fruit with some sugar and lemon to get the berry juices flowing. Steep heavy cream overnight with earl grey tea bags, then whip into thick lightly sweet clouds. Assemble and serve! Isn’t it pretty??

edible flowers pavlova recipe

edible flowers pavlova recipe

I made this twice, and the first time I used egg whites from a carton out of sheer laziness – don’t do this! Crack fresh eggs and you will find your billowy fluffy stiff meringue will come together so much easier. I also tried making a reduced raspberry sauce for some pretty drippiness and vibrancy – what I ended up making was raspberry flavoured fake blood/ketchup! I opted instead for the very easy macerated berries effect which gave me the juicy drippiness I was after! Note: make the meringue the evening before and steep the earl grey tea overnight as well.

pavlova slice

Earl Grey Cream Pavlova

10 slices

For The Pavlova

  • 6 large egg whites, freshly cracked and separated. Reserve yolks for another use (I made vanilla pudding)
  • 1 cup superfine sugar (Blend regular white sugar in a food processor until fine)
  • 1 tablespoon lemon juice

For The Macerated Berries

  • 1 cup of mixed berries - I used raspberries and thinly sliced strawberries
  • 1/3 cup granulated white sugar
  • 1 tablespoon lemon juice
  • pinch of salt

For The Earl Grey Cream

  • 2 cups of heavy cream
  • 3 Earl Grey teabag satchels (or 6 teaspoons loose leaf tea)
  • 1/3 cup granulated white sugar
 

Make The Pavlova

  1. Preheat the oven to 200 °F degrees. Line a large baking sheet with parchment paper and set aside.
  2. In the bowl of a completely clean stand mixer fitted with the whisk attachment, whip the egg whites on medium speed for one minute to froth it up and build some body. Then, whip on medium-high speed for 8 to 10 minutes total – once soft peaks begin to form, start adding the lemon juice, and the sugar one teaspoon at a time. You should have stiff, glossy peaks. A stiff meringue = a happy pavlova.
  3. Using a rubber spatula, pile the majority of the meringue onto the center of the parchment paper covered baking sheet. Using an offset metal spatula, spread the meringue into a large dinner plate sized round.
  4. Fill a piping bag fitted with an open star or round tip with the remaining meringue. Pipe meringue kisses surrounding (but not touching) the central meringue, or pipe another parchment-covered baking sheet with kisses.
  5. Place in bottom rack of oven. Do not open the door to check on the meringue at any point! Bake for ninety minutes; when the baking time is up, turn the oven off and let the pavlova and meringues cool completely inside the oven without opening the door. You can even bake this in the evening and turn off oven before going to bed, leaving overnight.

Macerate The Berries

  1. Combine the berries, sugar, lemon juice and pinch of salt in a small bowl and let the mixture sit until things get juicy and shiny, about 30 minutes.

Make The Earl Grey Cream

  1. In a large glass jar with a lid, steep the earl grey tea in the heavy cream overnight in the fridge. You can also use a large glass covered with plastic wrap.
  2. Once steeped, remove the teabags and give them a good gentle squeeze to get all that earl grey milky flavour out. Your cream should now be very slightly light brown from the milky tea.
  3. In the bowl of a stand mixer fitted with the whisk attachment, beat the earl grey cream and sugar until firm peaks appear. Do not overmix.

Assemble The Pavlova

  1. Gently place the completely cooled meringue on a large round plate.
  2. Dollop a generous amount of earl grey cream on top, using an offset spatula to gently spread the whipped cream to the edges of the pavlova.
  3. Using clean hands, place slices of macerated berries all over the whipped cream, or for a more rustic look simply spoon berries on top of the cream. Use a small spoon to drizzle some of the berry juice on top.
  4. Add organic edible flowers or dried tea flowers (I used pink carnation petals, dried blue cornflowers and dried purple globe amaranth flowers).
  5. Add crispy meringue kisses.
  6. To serve, use a sharp knife and cut into slices and add an extra spoonful of macerated berries and their juices to each slice.
  7. Leftover pavlova can be stored in the fridge loosely covered in plastic wrap but note that the pavlova and the meringues will lose their crispness factor!

pavlova edible flowers closeup

earl grey cream pavlova recipe

le creuset pink kettle

Happy Mother’s Day to all those mamas, grandmas, aunties, caregivers and amazing mother figures out there. To any of you struggling in any facet of motherhood or hopeful motherhood, you are not alone. Thank you to Le Creuset for generously sending me this super cute BonBon pink Classic Whistling Kettle! It’s pink colour brings me joy in the mornings as I’m making up my milky earl grey. xo Lyndsay

One Bowl Chocolate Square Bear Cake

square bear cake recipe

pink square bear cake by cococakeland

I know. I just can’t stop with the kawaii faced animals… so I made you this buttercream frosted square bear cake!  Fluffy vanilla buttercream and a moist dark chocolate single layer square cake, mixed in one bowl, poured into the cake pan and baked. But surprise – this little bear buddy was baked in my new Panasonic 3-in-1 Steam Oven! I’m not sure if you’ve sensed it, but I feel like microwaves are making a comeback. They are kind of the secret thing that many kitchens use, whether it’s to melt butter or make chocolate ganache or any number of other uses. We have never had a microwave as a family, much to my dear mother-in-law’s annoyance! For reheating meals, we always put a pan in the oven, preheat the damn thing, bake for ten minutes or so and hope for the best… or we would reheat on the stovetop, and soil a pot or two in the process. I kinda dreamed about the ease of something like a microwave but couldn’t mentally commit. Until I met this sweet little friend.

panasonic steam oven

I have made steamed Chinese buns daily using the handy dandy and ridiculously easy Steam function. I’ve used the Microwave function to re-heat my miso veggie bowl leftovers for lunch, which I used to eat cold out of the fridge like a sad sack. I like to call our new Panasonic 3-in-1 Steam Oven THE MAGICAL BOX! Hehe. And perhaps most excitedly, I baked my one bowl chocolate cake recipe in it using the Oven function and it baked as though it was cooked in a traditional oven. I’m excited to share this square bear cake recipe and tutorial with you!

buttercream frosting cake

Bake and cool your cake completely. Crumb coat the cake, and then fill a piping bag fitted with a multi-opening grass tip with the rest of the buttercream to make the bear’s fur.

grass tip for fur

Pipe the entire cake – sides and top! Make the fondant pieces – a white muzzle, two black eyes, a little black nose and pink cheeks and ears. I use a wooden BBQ skewer cut to size to insert into the ears for placing into the cake.

bear cake by coco cake land

Press down all the facial pieces to adhere and slide the two ear skewers into the top of the cake!

square bear

This little square bear is an easy, no-carve way to make a sweet little animal cake for your next party or celebration! Slice into small square and enjoy!

square bear cake

One Bowl Chocolate Square Cake

16 slices

For The Cake

  • 1 1/4 cup unbleached 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
  • 1 400 ml can of full fat high quality coconut milk
  • 1/4 cup warm water
  • 1/4 cup vegetable oil
  • 1 teaspoon pure vanilla extract

For The Buttercream

  • 1 1/2 cups unsalted butter at room temperature
  • 3 cups icing sugar, sifted
  • 1 1/2 teaspoons pure vanilla extract
  • pinch of salt (optional)
  • drop of pink gel food colouring

For The Decorations

  • 2 inch ball of white fondant
  • 2 inch ball of black fondant
  • 3 inch ball of pink fondant
  • wooden BBQ skewer cut to size
  • Piping bag fitted with a large multi-opening grass/fur tip

Make The Cake

  1. Press the OVEN setting to preheat the Panasonic 3-In-1 Steam Oven to 350 degrees. Spritz an 8 x 8 inch square cake pan with vegetable oil. Cut a piece of parchment paper to size and place into the pan.
  2. In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, cocoa powder, sugar, baking soda, baking powder and salt. Mix on low speed to combine.
  3. Add the eggs, coconut milk, vegetable oil and pure vanilla extract and mix until combined, about 1-2 minutes.
  4. Pour the batter into the prepared cake pan, using an offset spatula to level the batter.
  5. Place into oven and bake for 20-22 minutes. Insert a toothpick into the centre of the cake and inspect it to make sure it comes out clean with only moist crumbs.
  6. Let cake cool completely on wire rack before frosting.

 

Make The Buttercream

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, vanilla, salt and pink gel food colouring on low speed to combine.
  2. Once combined, beat the buttercream on high speed for about 3-4 minutes until frosting has doubled in volume.

Decorate The Cake

  1. Using an offset spatula, frost the cake with a layer of buttercream, smoothing as you go. You can use a cake bench scraper if you wish.
  2. Fill the piping bag with the remaining buttercream. Pipe the entire cake with fur.
  3. With clean and dry hands, make the white fondant muzzle by rolling out fondant to about 1/4 inch thickness. Punch out a circle shape using a large circle cookie cutter or rim of a cup. Gently pull the shape into an oval muzzle and set aside onto parchment paper.
  4. Roll out a small amount of pink fondant and use the opening of a clean piping tip to punch out little circle shapes for the cheeks. Set aside. Pull off a 1/2 inch piece of pink fondant and mix with 1/2 inch piece of white fondant, creating a lighter pink shade. Using the original pink, form bear ears using your hands. Add “inner ears” using the light pink fondant, using a tiny amount of water to adhere the inner ear to the pink ear. Insert wooden skewers into each ear and set aside.
  5. Roll out the black fondant and use the opening of a larger clean piping tip or a small circle cookie cutter to punch out two large circles for the eyes. Set aside.
  6. Pinch a tiny piece of black fondant into a small oval for the nose.
  7. Place the facial pieces onto top of the cake to make the bear face.
  8. Insert the ears into the top of the cake!

 

square bear cake recipe

square bear cake recipe

panasonic steam oven

This post was sponsored by Panasonic Canada’s 3-In-1 Steam Oven, aka the counter top appliance that has given LIFE to our family, haha! I feel like this oven could be your future game changer too so go check out the magic at Panasonic Canada. Thank you for supporting the brands that keep Coco Cake Land baking and caking! xo Lyndsay

Buttercream Piped Mushroom Cookie Cake Toppers!

mushroom cake

cutest cookie mushroom

kawaii mushroom cookies

Everyone loves a kawaii toadstool mushroom! Now you can make an adorable easy sugar cookie mushroom cookie or two, and plunk them into the cutest woodland party-time cake. I’ve partnered with Becel to showcase their new Becel Sticks! Pre-measured, casual times, no need to bring to room temperature – one more reason to be “zen cupcake” this holiday season. I’ve been enjoying the meditative nature of piping buttercream on sugar cookies these days and aiyeee these shroomies just turned out so cute!

Mushroom Cookies Tutorial

Mushroom Cookies Tutorial

Buttercream Piped Mushroom Cookies

Buttercream Piped Mushroom Cookie

Buttercream Piped Mushroom Cookie

kawaii cookies

mushroom cake

toadstool cookie cake

toadstool cookie cake

buttercream piped toadstool cookies

Buttercream Piped Mushroom Sugar Cookies

1 dozen cookies

For The Cookies

  • 1/2 cup Becel Sticks (1 stick)
  • 1 1/2 cups white granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups all purpose flour

For The Buttercream

  • 1 cup Becel sticks (2 sticks)
  • 2 cups icing sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1 ounce (2 tablespoons) red gel food colouring

For The Decorations

  • White candy pearls
  • Piping bag fitted with a multi-opening grass tip
  • Piping bag fitted with a small open star tip

Make The Cookies

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the Becel and sugar on high until light and fluffy, about two minutes.
  2. Using a rubber spatula, scrape down the sides of the bowl. With the mixer on low speed, add the eggs and the vanilla extract, mixing until combined.
  3. With the mixer on low speed, add the flour until a dough forms; do not overmix.
  4. Turn the dough onto a large piece of plastic wrap; form into a flat disc, then refrigerate for 2 hours or overnight.
  5. Remove the dough from the fridge. On a flour-dusted work surface, roll the dough out to 1/2 inch thickness. Punch out mushroom shapes using a large mushroom cutter, or use large and small mushroom cutters for cute variance!
  6. Carefully lift the cut shapes and place on a parchment paper lined baking sheet. Chill in freezer for 15 minutes.
  7. In the meantime, preheat the oven to 350 degrees °F.
  8. Bake the cookies for 9-11 minutes, turning pans halfway to ensure even baking, until cookies are lightly browned. Let cool completely on wire racks before frosting!

Make The Buttercream

  1. In the bowl of a stand mixer fitted with a paddle attachment, beat the Becel, icing sugar and pure vanilla extract on high speed until light and fluffy and doubled in volume, about two minutes.
  2. Divide buttercream evenly into two medium bowls. Tint one bowl with the red gel food colouring, mixing until combined.

Decorate The Cookies

  1. Set the completely cooled sugar cookies on a clean work surface.
  2. Fill a piping bag fitted with a multi-opening grass tip with the red buttercream.
  3. Fill a piping bag fitted with a small open-star tip with the white buttercream.
  4. Pipe the top of the cookie mushroom cap with the red buttercream in short spurts.
  5. Pipe the bottom stem of the cookie mushroom with white buttercream drop stars.
  6. On the piped mushroom cap, carefully add the white candy pearls in an even and eye-pleasing pattern.
  7. To decorate a cake with these cookies, press the cookie gently into a buttercream-topped cake, anchoring each cookie using a hidden wooden BBQ skewer cut to size to help hold up the cookie.

kawaii mushroom cookies

mushroom cookie topped cake

Kawaii Mushroom Cake

This post was sponsored by Becel. Cool times fact: Becel Sticks can replace butter 1:1 in so many of your fave baking recipes. Thank you for supporting the brands that keep Coco Cake Land chugging along! Happy baking! xo Lyndsay 

Maximum Overdrive Birthday Cake

maximum overdrive birthday cake

maximum overdrive birthday cake

maximum overdrive birthday cake

Maximum Overdrive birthday cake also known as: I turned 41! In my crotchety old mind I thought I was referring to this Sly Stallone movie all about ARM WRESTLING. But I guess I was actually referring to this Stephen King schlock-a-block 1980s movie Maximum Overdrive – all about when machines attack?? Perhaps this is a good time to mention that when I was young, I was a dorky little Stephen King obsessed child-nerd, devouring those monstrous tomes of cheap thin paper, scared as hell under my hot-bulb lamplight but Couldn’t. Stop. Reading. The. Delightful. Garbaggio! (This horrific short story still freaks me out when I’m swimming in lakes.)

slices of party cake - coco cakeland

slices of party cake - coco cakeland

So this cake … I was hemming and hawing over whether I felt like making a cake for my birthday … for the past few years all I’ve wanted to do is swim my face in a vat of crispy-fried garlic lime pepper Phnom Penh chicken wings and my favourite carrot cake from Whole Foods. But, it’s also fun to make a cake with no expectations. So, on the morning of my birthday I went for it! LOL. I had been wanting to make Molly’s funfetti cake since forever, and thought: TODAY IS THE DAY, FUNFETTI! If you happen to follow me on stinky old Instagram you might’ve seen me document the decorating… it started off really so casual cute, until I started literally throwing sprinkles at the sides. I am annoyed at sprinkle-siding. I kind of enjoy exactitude in my cake presentation so just willy-nilly-ing the sprinkles was bugging me. Because of that, I thought “Oh maybe adding hot pink white chocolate ganache drips will help.” The drips turned out sloppier than my intentions because they dripped onto a sprinkle which made the drip make hard rights and hard lefts, making them non-straight. So then I thought, “Well oh shit. I guess I will pipe one million drop stars to this beast.” At this point, it became Maximum Overdrive Birthday Cake, with adorable rainbow-sprinkle white cake layers, creamy vanilla swiss meringue buttercream and my fave raspberry jam!

funfetti party cake - coco cake land

funfetti party cake - coco cake land

triangle slice of cake - coco cake land

Funfetti Cake With Swiss Meringue Buttercream and Ganache Drips

16 slices

For The Funfetti Cake

Recipe slightly adapted from Molly's recipe! 
  • 2 1/2 cups cake flour
  • 1 tsp kosher salt
  • 2 tsp baking powder
  • 1 cup unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 4 large egg whites
  • 1/4 cup flavorless oil
  • 1 tb pure vanilla extract
  • 3/4 cup whole milk
  • 1/2 cup rainbow sprinkles (note from Molly: use only artificially coloured cynlinders, not nonpareils, sanding sugar, or anything naturally coloured)

For The Vanilla Swiss Meringue Buttercream

  • 1 cup egg whites (about 7 to 8
  • large eggs)
  • 21/4 cups granulated white sugar
  • 21/2 cups unsalted butter, room
  • temperature, cut into 1 inch cubes
  • 2 teaspoons pure vanilla extract
  • Seeds of 1 vanilla bean (optional)
  • Pinch of fine sea salt

For The Ganache

  • 1/2 cup best quality white chocolate chips
  • 1/2 cup heavy cream
  • pink gel food colouring

Decoratives + Filling

  • 1 1/2 cups raspberry jam
  • Rainbow sprinkles
  • Fresh raspberries

Make The Cake

Preheat the oven to 350ºF. Grease and line the bottoms of three 8-inch cake pans with parchment paper.

  1. In a medium bowl, whisk together the flour, salt, and baking powder.
  2. In a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, 3 to 4 minutes. Add the egg whites, one at a time, mixing well after each addition. Add the oil and the vanilla extract.
  3. With the mixer running on low speed, add the dry mixture and the milk in two or three alternating batches and mix until just barely combined, using a rubber spatula, gently fold in the sprinkles until they’re evenly distributed. Distribute the batter evenly among the cake pans, spreading it out evenly using an offset spatula.
  4. Bake until a toothpick inserted into the center comes out clean. Begin checking for doneness at 22-24 minutes for cakes.
  5. Let cool in the pans for 10 minutes and then turn onto a wire rack to cool completely.

Make The Buttercream

To ensure that the metal bowl of your stand mixer is completely clean, dry, and free of grease, give it a quick wipe out with a halved lemon, then rinse and dry it thoroughly.

  1. In the bowl of the stand mixer fitted with the whisk attachment, mix the egg whites and the sugar on low to combine into a sugary slurry.
  2. Fill a medium saucepan with a few inches of water and place it on the stovetop over medium-high heat. Set the mixer bowl on top of the saucepan to create a kind of double boiler, making sure the mixer bowl doesn’t touch the water.
  3. Heat the egg and sugar mixture until it reaches 160ºF 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 the mixture 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.
  5. Swap out the whisk for the paddle attachment. Make sure your meringue has cooled sufficiently before adding the butter—the bowl shouldn’t be hot, just slightly warm, if that. 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.
  6. Add the vanilla extract, if using, the vanilla bean seeds, along with the pinch of salt (and any small amount of gel color if so desired), then bring the speed up to medium-high and beat until a fluffy, silky, magical buttercream has formed, about 2 to 3 minutes.
  7. Leftover buttercream can be stored in the fridge for up to 1 week. Bring to room temperature and gently beat again to re-fluff!

Make The Ganache

  1. Place the white chocolate chips in a small bowl.
  2. In a small sauce pan, heat up the heavy cream over medium heat until hot but not boiling, about two minutes.
  3. Pour the heavy cream over the white chocolate chips, ensuring full coverage. Let sit undisturbed for ten minutes.
  4. Gently whisk to combine. Add a tiny drop of pink gel food colouring if desired, whisking carefully.
  5. Power-chill ganache in the fridge or freezer for 15 minutes, checking for “dripping” consistency. If need be, continue to chill, checking every two minutes, until “drip-able.” – not too runny, not too thick.
  6. Leftover ganache can be stored in the fridge for up to 1 week. Bring to room temperature for dripping consistency.

Assemble The Cake

Once cake layers are completely cooled, begin assembling! 

  1. Place a dollop of buttercream on a cake board or cake plate. Place the first cake layer on top. Level your layers if need be using a serrated knife. Fill a piping bag fitted with an open circle tip with buttercream. Pipe circles of buttercream on the outer exterior of the layer, leaving room for a generous amount of jam in the center. Fill the center with jam of your choice.
  2. Place the second layer on top, and again create a buttercream dam, then filling it with jam. (I rhymed!)
  3. Place the final layer on top, cut side down. Using an offset spatula, frost the entire exterior of the cake. Use a cake bench scraper to smooth the sides, if you have one.
  4. Chill the cake in the fridge or freezer for 10 minutes. Then, proceed with a second layer of frosting. Frost another generous layer of buttercream all over the cake. Use the cake bench scraper once again to smooth the sides.
  5. Place one cup of buttercream each into two separate bowls. Tint each bowl with the gel colour of your choice – I used electric purple and turquoise. Use a small spatula to mix each to combine. Place each colour in a piping bag fitted with an open star tip of your choice, for piping drop stars.
  6. Once the ganache is totally cooled but still drip-able, use a small spoon to scoop up tiny amounts of ganache to form the drips. I add the tiniest drip first to make sure the consistency is how I like it. If the drip goes down too fast, let it cool longer. If the drip gets stuck and doesn’t move, add more ganache to the same drip. Add drips to the entire cake, if desired.
  7. Take a handful of sprinkles and pat against the bottom sides of the cake, going all the way around to add sprinkles. Throw sprinkles at the sides of the cake.
  8. On the top of the cake, pipe drop stars in alternating colours and sizes, adding fresh raspberries and sprinkles where you see fit. Enjoy!

funfetti party cake - coco cake land

slice of funfetti cake

family birthday pic

Happy 41st Birthday, me!! Love, me. :P  

Matcha Frankenstein Totoro Cake

matcha frankenstein totoro cake

matcha frankenstein totoro cake

“IT’S the most … wonderful time… of the YEAR!” Yep, that’s right – TOTORO WEEK! Where a coupla kooky fun loving blogger buddies get together and make some Totoro stuff to flood the internet, including my main blog squeeze, Steph of I Am A Food Blog! This year, I decided to combine a Halloween kawaii-spooky vibe with Totoro, inspired by cookie queen Vickie… and since I was going for an “undead” green vibe, it seemed right to make a Matcha Frankenstein Totoro cake! Also: SQUARE Totoro equals extra cute Totoro!

matcha frankenstein totoro cake

matcha frankenstein totoro cake

halloween matcha cake

For this cake, you will need two piping bags both fitted with either a multi-opening/grass tip, or you can use drop-star tips if you have that on hand. If you only have one piping tip, no problem! Just rinse the matcha buttercream out before piping the plain vanilla buttercream for Totoro’s signature tummy. Of course, you can always omit the decoration and just have yourself a matcha cake with matcha buttercream – but you wouldn’t do that to me, would you?? :P

halloween totoro cake by coco cake land

Matcha Green Tea Cake

16 pieces

For The Matcha Cake

  • 3/4 cup unsalted butter
  • 1 3/4 cups granulated white sugar
  • 3 medium eggs
  • 1 teaspoon pure vanilla extract
  • 2 3/4 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons matcha green tea powder
  • 1 cup whole milk

For The Vanilla Buttercream

  • 1 cup unsalted butter
  • 2 cups confectioner's sugar, sifted
  • 1 teaspoon pure vanilla extract

For The Matcha Buttercream

  • 1 cup unsalted butter
  • 2 cups confectioner's sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon matcha green tea powder

Fondant or Candy or Chocolate buttercream for decorating

  • White and black fondant for decorating (black comes in these little 4 ounce packages)
  • Or use black liquorice, or chocolate buttercream
  • You can also use paper to make the ears – cut the shape and tape onto wooden skewers!

 

Make The Cake

Preheat the oven to 350 degrees. Prepare an 8 inch square cake pan by spritzing with vegetable oil and lining with parchment paper. 

  1. In the bowl of a stand mixer, beat the butter and sugar on high speed until light and fluffy.
  2. Scrape down the sides of the bowl with a spatula. With the mixer on low, add the eggs one at a time until incorporated.
  3. Add the vanilla extract and mix until incorporated.
  4. In a medium bowl, whisk together the flour, baking powder, salt and matcha powder.
  5. With the mixer on low speed, add the dry mixture to the bowl in three additions, alternating with the whole milk, beginning and ending with the dry mixture. Gently mix until incorporated, about one minute.
  6. Pour batter into prepared cake pan and use offset spatula to level the batter.
  7. Bake for 30-40 minutes, checking at 30 minutes for doneness, until a toothpick inserted into the center of the cake comes out clean.
  8. Let cool completely on wire rack.

Make The Buttercream(s)

Make both buttercreams at once! We’ll make the entire batch of buttercream ingredients called for above, remove half of the buttercream from the bowl, then add the matcha powder for the second half. Matcha more efficient! :P 

  1. In the bowl of a stand mixer, beat 2 cups of unsalted butter on high speed until fluffy, about two minutes.
  2. Scrape down the sides of the bowl and add the 4 cups of confectioner’s sugar and two teaspoons pure vanilla. Cover the bowl with a damp tea towel, and turn the mixer on low speed to incorporate ingredients.
  3. Once ingredients have melded somewhat, turn the mixer on to high speed, beating until light and fluffy and doubled in volume.
  4. Remove half of the buttercream and place into a medium bowl.
  5. Add the matcha green tea powder to the stand mixer bowl, cover with towel, and beat again to incorporate.

Decorate Totoro!

1. Once the cake is completely cooled, use a serrated knife to carefully level the cake.

2. Place a dab of buttercream on a square cake board or appropriately sized plate. Place the single layer matcha cake on top, pressing down slightly to adhere.

3. Using an offset spatula, frost the matcha cake with a layer of vanilla buttercream, smoothing the sides as you go.

4. Chill the cake briefly in the fridge or freezer, about 10 minutes.

5. Fill the first piping bag fitted with a multi-opening grass tip with the matcha buttercream. Pipe the sides of the cake with “fur” – hold the piping bag at a 90 degree angle against the sides of the cake and squeeze piping bag, creating fur. Cover the sides with fur!

6. Looking down at the top of the cake, pipe a semi-circle of matcha buttercream fur, basically leaving a half-circle for Totoro’s vanilla tummy.

totoro cake tutorial

7. Pipe the entire top of the cake with the matcha buttercream:

totoro cake tutorial

8. Using the vanilla buttercream, fill in the tummy with fur. Store any leftover buttercream in the fridge, covered, for another use, for up to 1 week.

totoro cake tutorial

9. Now onto the fondant! Make 3 inch long pointy white ears. Cut a wooden BBQ skewer in two and insert each piece into an ear. Roll out the fondant. Using the clean edge of a piping tip, cut out circle shapes for the eyes in both white and black. Use a tiny drop of water to adhere the black circle to the white circle for the eyes. Hand shape a nose, and using a sharp paring knife, cut out the shapes for whiskers and the “stitches.” Punch out semi-circle shapes for the tummy markings.

totoro face

10. Insert the ears into the top of the cake, and add all of the fondant bits!

matcha frankenstein totoro cake

totoro cake tutorial

When my little tired guy T came home from his longo bongo day at Kindergarten and saw the Totoro cake, he started crying, he was so sad that Totoro had a cut!! “I wanted to see the WHOLE Totoro, mom!!!” (gulp… I ate that piece, son… :P )

totoro matcha cake by coco cake land

Now slice in to a little square piece of earthy matcha-tea buttercream heaven. Happy Totoro week, my friends! xo Lyndsay

totoro matcha cake by coco cake land

All of my past Totoro week posts:

My Neighbor Totoro cake tutorial using a round cake pan!

CATBUS! Get on da bus

Blue Totoro cake! Eat this guy

Totoro cookies using an R2D2 cookie cutter!

This year’s Totoro week posts: (will continually update)

I Am A Food Blog’s TOTORO INARI SUSHI!

Chocolate Rice Krispie Square Totoro from Sincerely Syl!

Such a genius hack for making tamago from The Pig And Quill! Plus, it’s TOTORO!

THE BESTEST TOTORO COOKIES YOU WILL EVER SEE! Vickie is incredible! They are black sesame, too!

Banana Bundt Cake with Bourbon Caramel

sour cream banana cake recipe

slice of banana cake

bourbon caramel sauce banana cake recipe

This banana bundt cake recipe comes from my pal “Call Me Cupcake.” I’ve known sweet Linda Lomelino for almost a decade now – we’ve both been on the damn internet that long, and I’ve watched her popularity explode, and rightly so: she is so crazily talented, baking and photographing everything in her home in the tiny town of Halmstad in Sweden. Her beautiful “through a glass, darkly” flush-with-romance-yet-modern photography style has been emulated the world over, times infinity – and she shares both recipes and gives away some of her styling and photography secrets in her book third (!) book My Sweet Kitchen. Back when I was feeling more ambitious with my blog (LOL) I interviewed Linda, which you can read here – I still love her answers!

banana bundt cake recipe

The cool thing about My Sweet Kitchen is that Linda shows her work in progress. There are “before and after” pics of a cake first photographed, then styled differently, then with more bits and bobs added, then edited on the computer to fix white balance or contrast or further saturate colours. It shows the same photograph with different depths of fields, showing how you can make an image with that coveted blurry background, or have everything in focus. My initial idea for this post was to do some before and afters – but dammit, the befores were just SO ugly I couldn’t bear to stink up my precious blog with the pics! Haha. Thank goodness the light changed in my kitchen, creating some interesting shadows, and that I added some pretty edible flowers and berries to my cake. Photographing BROWN ON BROWN is very difficult to make appealing, hehe.

banana bundt cake recipe

Linda Lomelino My Sweet Kitchen book

Linda’s book got me thinking about my own photography and styling idiosyncrasies – I have tried and tried to expand out of my “white minimal” background and “lots of white space” vibes but IT IS HARD! Ha. I need more practice in getting outta my photography comfort zone. Anyhow… this banana bundt number is simple and good. Perfect dunked in coffee or alongside a milky tea, and taken to the next level by that bourbon caramel sauce and a scoop of vanilla ice cream. I put little slices of the cake in Teddy’s bento box school lunch for the week and he came home with his sandwich half eaten but the cake all gobbled up.

banana bundt cake recipe

Banana Bundt Cake With Bourbon Caramel Sauce

12-16 slices

For The Cake

  • 3 cups all purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 sticks (1 cup) unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 2 eggs
  • 1 cup sour cream
  • 4 very ripe medium bananas

For The Bourbon Caramel Sauce

  • 2/3 cup light Muscavado sugar (I used light brown sugar) firmly packed
  • 4 tablespoons salted butter
  • 1/4 cup plus 2 tablespoons whipping cream
  • 1/2 teaspoon salt
  • 1 tablespoon bourbon
 

Make The Cake

  1. Preheat the oven to 350 degrees. Butter and flour a large Bundt cake pan that holds about 2 1/2 quarts.
  2. Mix the flour, baking soda and salt in a medium bowl.
  3. In a large bowl, beat the butter and sugar until light and creamy, about 5 minutes. Add the eggs one at a time, beating thoroughly after each addition.
  4. Sift the dry ingredients over the butter mixture and add the sour cream. Mash the bananas and add them. Stir until the batter is smooth and holds it shape. Pour the batter into the prepared pan.
  5. Use a spoon or offset spatula to level the top of the batter, and tap the bottom of the pan against the tabletop to eliminate any air bubbles. Bake in the lower part of the oven for 40 minutes, checking for doneness, and continue baking until a toothpick inserted into the centre comes out with moist crumbs.
  6. Let the cake cool slightly in the pan, then turn out on a wire rack to cool completely. Wrap the cooled cake in plastic wrap and leave out overnight to develop the flavours.

Make The Caramel

  1. Heat the sugar and butter in a saucepan over medium-high to high heat, stirring occasionally, until everything has melted.
  2. Add the cream and bring the mixture to a boil. Lower the heat and simmer for 2 minutes. Remove from the heat and stir in the salt and bourbon.
  3. Drizzle some of the sauce over the cake and serve the rest on the side while the sauce is still warm.
  4. Add decorative edible flowers and berries for colour, if desired.
  5. Add a scoop of vanilla ice cream to serve, to take it over the top!

banana bundt cake recipe

Recipe from My Sweet Kitchen by Linda Lomelino! Happy baking! xo Lyndsay