Buttercream Ribbon Rose Cake

how to pipe a ribbon rose

ribbon rose cake - coco cake land

SPRING! In my neck of the woods, this means cherry blossoms blooming, lil green leaves sprouting up everywhere and sanity-saving sunny days of playing outside. Perhaps it means taking up running again and getting some fitness up in this muffin top??

ribbon rose cake - cococakeland.com

pink ribbon rose cake

It definitely means busting out the piping bags for some extra pretty Spring-in-your-step cakes. I love the look of the buttercream ribbon rose cake – the ribbon rose is pretty much exactly what it sounds like – a tight little ribbon of buttercream that forms an adorable mini rosette. This whole mint green/peachy rose look is giving me a serious 1990s Laura Ashley vibe/Cabbage Patch Kids/Anne Geddes mega vibe which of course I’m very into…

mother's day cake ideas

slice of cake

I was just telling Teddy about what it means to make someone that you love feel good. He was telling me that for Easter, he would give me the Easter eggs which he didn’t like the look of… so I said what would really be special is if you gave me the one that was actually the one you really liked. Then I started telling him about the time when my sisters and I were kids, and Cabbage Patch Kids were all the rage in 1982, those rock-hard-faced dolls were the most coveted toy of Christmas that year, each with a signature scrawl on their butt. My sister Shelley wanted a brown-haired one, that was her big wish – I wanted a brown haired one too… but when we tore into those wrapped tell-tale boxes, my sister ended up with a red-haired one and I got the brown-haired one. HUGE TEARS erupted from my sister as she was so sad she didn’t get her brown-haired one… I immediately went over to her and told her she could have mine (even though I really wanted the brown haired one too!) and I ended up with little ginger Arianna with the carrot-orange braids. This is probably my first memory of being empathetic and compassionate, at 6 years old. NOT TOO SHABBY, LITTLE ME!

ribbon rose cake slice

A few weeks ago Teddy and I made strawberry ice cream from scratch, and the frigging waffle cones too. Other things we’ve made together include pancakes, waffles, chocolate chip cookies, cupcakes, banana chocolate chip muffins… he loves cracking eggs, even though I’m holding my breath every time he does it (entirely non-gracefully, with large shards of shell embedded in yolk and whites). I want to give him these baking experiences, and to show him that things don’t have to come from a store, and to spend time with him in the kitchen (also so he thinks my job is cool, hehe). I’m guessing 20 years from now he will look back and appreciate baking with mom… :P

cuisinart stand mixer

Yellow Vanilla Cake with Pink Buttercream Ribbon Roses

12 slices

For The Yellow Cake

  • 1 cup unsalted butter, room temperature
  • 1 3/4 cups granulated white sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 3 cups all purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1 1/4 cup whole milk

For The Swiss Meringue Buttercream

Buttercream recipe from Layered by Tessa Huff/Style Sweet Ca
  • 1/2 cup plus 2 tablespoons large egg whites
  • 1 1/4 cups granulated sugar
  • 2 cups unsalted butter at room temperature
  • 2 teaspoons pure vanilla extract
 

Special Equipment

Make The Cake

Preheat the oven to 350 degrees. Prepare three 7×2 inch round cake pans by spritzing with vegetable oil (or rubbing with unsalted butter) and parchment paper lining, trimmed to size. 

  1. In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, about two minutes.
  2. With the mixer on low speed, add the eggs one at a time, scraping down the sides of the bowl, until combined. Add the vanilla extract.
  3. In a large bowl, sift together the flour, salt and baking powder until combined.
  4. With the mixer on low speed, add the flour mixture in three batches, alternating with the whole milk, beginning and ending with the flour, until combined and a batter forms, about 30-60 seconds. Do not overmix.
  5. Divide batter evenly among prepared cake pans; bake for 20-25 minutes, until a toothpick inserted in the center of the cakes comes out clean, rotating pans halfway through baking time to ensure even baking.
  6. Let cakes cool in pans on wire racks. Cool completely before frosting.

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 8-10 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 room temperature butter a couple tablespoons at a time. I pretty much just “cube as I go” with a sharp paring knife, cutting little pieces into the meringue bit by bit.
  6. Once the butter has been mixed in, add the vanilla extract.
  7. Turn the mixer up to medium speed and mix until silky smooth, creamy and shiny.
  8. Remove 1/2 cup of buttercream for tinting a peachy pink shade; I used maybe 1/8 teaspoon total of pink mixed with peach gel food colouring.
  9. Add about 1/8 teaspoon total of leaf green and sky blue gel food colouring to the rest of the buttercream and mix for another minute on medium speed to incorporate colour.

Assemble The Cake

  1. Once cake layers are completely cooled, level your layers with a serrated knife with a gentle sawing motion to remove any cake domes.
  2. Place a dab of buttercream on a cake board or cake plate and place the first layer, cut side up, in the center, pressing down to adhere gently.
  3. Using an offset spatula, frost the layer with an even layer of buttercream.
  4. Place the next cake layer on top, cut-side-down, pressing gently down to adhere.
  5. Frost the next layer as you did the first layer.
  6. Place the final cake layer on top, cut-side-down, pressing down gently to adhere. Make sure all your cake layers are in an even stack.
  7. Begin frosting a crumb coat of buttercream starting from the top of the cake and working your way down and around the sides. Use a cake bench scraper to smooth as you go.
  8. Chill the cake for 20 minutes in fridge or freezer to set the crumb coat.
  9. Remove cake from fridge and do a final coat of buttercream, using your cake bench scraper to smooth.
  10. Place the remaining green buttercream in a piping bag fitted with a small leaf tip and set aside.
  11. Place the peachy-pink tinted buttercream in a piping bag fitted with a petal tip (such as Wilton #104).
  12. Using the flower nail, pipe a dab of buttercream on top, then place a parchment paper square on top to adhere to nail. Using the petal tip, hold the piping bag with the tip’s wide side down. Squeeze out buttercream at the same time as you turn the flower nail to create a tight little ribbon rose; you can make them smaller by doing less rotations or larger by continuing to pipe more rotations.
  13. Remove the rose and parchment paper and place on a tray; once you’ve done all your roses, chill the tray in the freezer for 30 minutes to set the roses.
  14. The roses will now be pretty much frozen and easy to handle – gently place the roses on your cake in a border-like pattern, spacing them evenly.
  15. Using the piping bag fitted with the leaf tip, pipe leaves all around the ribbon roses (or in any pattern which you like!)

ribbon-rose-cake-4

slice of buttercream rose cake

red cuisinart stand mixer

This post is sponsored by the new Cuisinart Precision Master Stand Mixer! When Cuisinart Canada invited me to create my favourite baking memories, I made this bunny cake, and now this childhood Cabbage Patch Kids inspired cake. In the run up to Mother’s Day on May 14, Cuisinart Canada is celebrating time spent and shared in the kitchen – they’re encouraging people to share their favourite baking memories and to bake new memories too. You can enter to WIN your very own stand mixer in Cuisinart’s Bake New Memories contest. They’re giving away SIX of ‘em. Submit a short story of a baking memory or a recipe photo including the hashtag #bakenewmemories and you will be entered into a random draw for a Cuisinart Precision Master™ Stand Mixer and the Grand Prize of a “Cuisinart Kitchen”! Full contest rules and HOW TO ENTER here! Thank you Cuisinart for sponsoring this post!

Pink Bunny Cut Up Cake!

pink bunny mini cut up cake - coco cake land

pink bunny cut up cake

Aiyahh. How cute are these funny little pink bunny cut up cake buddies? I wasn’t sure if a sleeping bunny might be a little on the creepy side. But I rolled with it. This tutorial is going to show you a few things. One – how to colour your own shredded coconut. I’ll just tell you right now. Do you have a large ziplock bag? Do you have some pink gel food colour or regular old watery food colouring? Do you have shredded coconut? Combine all that in your ziplock bag and shake it like your life depended on it. Before you know it, you will have PINK TINTED coconut. It’s that easy, snowball.

pink bunny cut up cake

Two: how to make two round cakes TRANSFORM into the cutest (maybe too steely-eyed?) chill bunnies just relaxing on a plate, being all cool bow-tie casual. A coconut-covered bunny cake brings back both fond and hilarious memories for me  - it was my mom’s go-to cake concept in the 1980s, and my sisters and I had plenty of bunny cakes with gumdrop noses and licorice whiskers to go along with ye olde pizza parlour/bowling birthday parties.

pink bunny cut up cake

easter bunny cake

Initially I was going to bake two 9 inch round cakes and make one single bunny cake, based on the awesome tutorial I found from Homan At Home. But then I got charmed with the idea of making mini bunny cakes, so I ended up getting three mini bunny cakes out of the two 9 inch round cakes. If you wanted to make one larger bunny cake, the basic idea is identical – you’ll save one round cake for the bunny’s face, and the second round cake gets “cut up” into two ears and a bow-tie, respectively.

cut up cake tutorial

Here I’m punching out 4 inch rounds to make 3 mini bunny cakes.

cut up cake tutorial

Using a sharp paring knife, cut out the bunny ears from the round cake. I cut the first bunny ear, which is the oblong leaf type shape, and stacked it on top of the other side of the cake, using the first bunny ear as a template of sorts. Then, the middle part becomes the bow tie!

cut up cake tutorial

cut up cake tutorial

Arrange the cake on a plate with the cut-up pieces so you get the idea of the shape.

cut up cake tutorial

Frost the top and sides of the round cake with a good helping of pink buttercream (recipe below!).

pink coconut cake

Now, cover the cake with the shredded pink coconut – I found the best way to do this was to pour the shredded coconut onto the same sized plate, then sort of “dip” or dunk the frosted cake into it, patting the coconut in with my fingers. The coconut sticks easily to the buttercream. For the sides, I rolled the cake like a wheel in the coconut and it stuck perfectly.

bunny cake

Position the bunny ears to your liking!

bunny cake

Nestle the bowtie right up in there.

red cuisinart mixer

Colour the reserved vanilla buttercream a happy shade of green! (recipe and instructions below).

bunny cake

Fill your piping bag with an open star tip and pipe away! I piped the sides and top in the little drop star pattern.

pink bunny cut up cake

I finished the bowties by placing a large malt ball candy in the centre. I used store-bought fondant for the eyes, nose and inner ears – but grocery store candies and shoestring licorice will work great too!

Pink Coconut Bunny Cut Up Cake

For The Coconut Cake

  • 1 cup unsalted butter, room temperature
  • 1 3/4 cups granulated white sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 3 cups all purpose flour
  • 1 cup unsweetened shredded coconut
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1 400 ml can of high quality coconut milk (not reduced fat)

For The Buttercream

  • 2 cups unsalted butter, room temperature
  • 4 cups icing sugar
  • 2 teaspoons pure vanilla extract
  • dash of milk
  • gel food colouring in electric pink and leaf green

For The Pink Coconut + Decor

  • 4 cups of unsweetened shredded white coconut
  • 1/4 teaspoon pink gel colour (or use grocery store food colouring in small 1/4 teaspoon increments until desired colour is reached)
  • For the eyes, nose and inner ears, I used store-bought coloured fondant - though I realize many don't have those things on hand, which is where grocery store candy comes in handy! (I rhymed.) Starburst works great for a little pink nose, just warm it up in your hand first to make it more pliable! Any round circular candies work great for eyes, and black shoestring licorice is the classique choice for whisker action!

Make The Cake

Preheat oven to 350 degrees. Spray two 9 inch round cake pans with vegetable oil; cut out parchment paper circles to line pans. 

  1. In a medium bowl, stir the flour, shredded white coconut, salt and baking powder until combined. Set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugar together on high speed until light and fluffy, about two minutes. Scrape down the sides of the bowl.
  3. With the mixer on low speed, add the eggs, one at a time, until fully incorporated. Add the pure vanilla extract.
  4. With the mixer on low speed, add the flour mixture in thirds, alternating with the coconut milk, beginning and ending with the flour mixture. Mix on low until gently but thoroughly combined, scraping down the sides of the bowl; do not over mix the batter.
  5. Divide batter evenly into prepared 9 inch cake pans. Bake in the middle rack of the oven, turning pans halfway through baking time to ensure even baking.
  6. Bake for 25-30 minutes or until a toothpick inserted into the centre of each cake comes out clean. Let cakes cool completely in pans on wire racks.

 

Make The Buttercream

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on high speed until light and fluffy, about two minutes.
  2. Scrape down the sides of the bowl. With the mixer on low speed, add the icing sugar 1/4 cup at a time until the icing sugar is incorporated. Add the vanilla and dash of milk.
  3. Now, crank that dial to maximum and let it whip into a fluffy buttery sugary frosting.
  4. Remove about 1/3 of the buttercream out of the stand mixer bowl and place in a separate medium bowl. Add the pink gel food colouring to the stand mixer bowl and beat on high until the colour has incorporated.
  5. Using a spatula, colour the reserved buttercream with the desired amount of green gel food colouring – I used 1/8 teaspoon to get light green, and a little more for the slightly darker shade.
  6. Fill a piping bag fitted with an open star tip (I used a small French multi-pronged open star tip) with the green buttercream and set aside.

Assemble The Cake

  1. Remove the cooled cakes from their pans. Using a serrated knife, level the cake, then follow the instructions as noted above in the photos!

pink bunny cut up cake

bunny with bowtie cake

I’m pretty excited to make the full sized version of this guy for Easter dinner with my family! If you have a major hate-on for coconut, you can using buttercream to pipe the fur using either a multi-opening grass piping tip or any star piping tip. Happy bunny making, my friends! xo Lyndsay 

red cuisinart mixer

This post is sponsored by the new Cuisinart Precision Master Stand Mixer! When Cuisinart Canada invited me to create a favourite baking memory, my mom’s bunny cake was the first thing that popped into my head and I’m pretty stoked on how my take on them turned out! In the run up to Mother’s Day on May 14, Cuisinart Canada is celebrating time spent and shared in the kitchen – they’re encouraging people to share their favourite baking memories and to bake new memories too. You can enter to WIN your very own stand mixer in Cuisinart’s Bake New Memories contest. They’re giving away SIX of ‘em. Submit a short story of a baking memory or a recipe photo including the hashtag #bakenewmemories and you will be entered into a random draw for a Cuisinart Precision Master™ Stand Mixer and the Grand Prize of a “Cuisinart Kitchen”! Full contest rules and HOW TO ENTER here! Thank you Cuisinart for sponsoring this post!

Buttercream Rose Petal Mini Cakes

Valentines rose mini cake - coco cake land

rose petal cakes by Coco Cake Land

Valentine’s Day, Galentine’s Day, Gay-lentine’s Day, Miserable and Alone Day, Perfectly Happy Flying Solo Day – however you want to spend February 14th, these deep dark chocolate buttercream rose petal MINI CAKES may very well help. We need to celebrate LOVE right now in the world, when things are feeling dark and out of our control. Prettiness always has a place, especially when the world is feeling ugly and hateful, we must remember that there is goodness, and that it never feels good to hate – but it has always felt good to love. So with that, I present: kind-of giant mini cakes!

buttercream rose petal cakes

These are so very pink and so very pretty, and way easier than you think, once you get the hang of piping petals – you will need a few special supplies, including a rose petal piping tip, an open star piping tip, a decorating coupler set and piping bag, a round cookie cutter (I used a 3 inch wide cutter) and a rimmed baking sheet.

rodelle organic baking cocoa

rose mini cakes - coco cake land

rose petal cakes by Coco Cake Land

rose petal cakes by Coco Cake Land

hot pink rose petal cakes - cococakeland.com

rodelle organic baking cocoa

buttercream rose petal mini cakes - cococakeland.com

rose petal cake DIY - cococakeland.com

rose petal cakes by Coco Cake Land

Dark Chocolate Buttercream Rose Petal Mini Cakes

5 mini cakes

For The Cake

  • 1 1/4 cup unbleached all purpose flour
  • 1 cup Rodelle organic baking cocoa
  • 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
  • 1/4 cup warm water

For The Vanilla Buttercream

  • 2 cups unsalted butter, room temperature
  • 4 cups icing sugar, sifted
  • 2 teaspoons pure vanilla extract
  • dash of milk
  • 1/2 teaspoon electric pink gel colour

Make The Cake

Preheat the oven to 350 degrees. Lightly spray a 9 x 13 inch rimmed baking pan with vegetable oil and cut a piece of parchment paper to fit.

  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, water and vanilla
  3. Beat on low speed until fully incorporated, about two minutes.
  4. Pour batter into the prepared baking pan, using an offset spatula to spread evenly to the edges.
  5. Bake in middle rack of oven for 15-18 minutes, carefully turning pan halfway through baking.
  6. Check for doneness – cake is done when a toothpick inserted into the middle has no crumbs; cake will be springy.
  7. Cool on wire rack completely, then chill in freezer for 15-20 minutes to firm it up.

Make The Buttercream

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on high speed until light and fluffy, about two minutes. Scrape down the side of the bowl.
  2. With the mixer turned off, add the four cups of icing sugar, vanilla, dash of milk and gel colour of your choice.
  3. HOT TIP: Wrap the mixer tightly in a damp tea towel to prevent icing sugar explosion.
  4. Turn the mixer on low to incorporate ingredients, then crank mixer to 11 (high speed) to beat the ingredients until buttercream is light and fluffy, two more minutes.

Assemble The Mini Cakes

1. Fit your piping bag with the open star tip. Fill the piping bag with the pink buttercream.
2. Remove the cake, still in the baking pan, from the freezer.
3. Prepare five small dessert plates by adding a dab of buttercream to the center of each.
4. Using the circle cutter, punch out the first cake layer and place onto the plate. Using the piping bag, pipe the top of the cake in a circular swirl, going from the outside inward

buttercream-rose-petal-cake-tutorial-2

5. Punch out the second cake layer and place on top of the buttercream, pressing down slightly to nestle it in place.

buttercream-rose-petal-cake-tutorial-3

6. Pipe the second cake layer.

buttercream-rose-petal-cake-tutorial-4

7. Punch out the third cake layer and place on top of the buttercream, again pressing down slightly to adhere.

buttercream-rose-petal-cake-tutorial-5

8. Swap out the open star tip for the rose petal tip.Hold the piping bag so the wide part of the petal tip is on the bottom. Begin piping in the center top of the cake – you’re going to pipe a little mound of buttercream as the center of your rose – squeeze the piping bag and at the same time move your hand in a zig zag motion, moving upward and creating a little mound of buttercream.

buttercream-rose-petal-cake-tutorial-6

9. Now you will make the first row of petals. With the piping bag at a 45 degree angle and the wider part of the petal tip on the bottom, squeeze the piping bag with your dominant hand in a making-a-rainbow type motion, attaching the first petal to the mound, while at the same time, and with your other hand, rotate the plate at the same time. Pipe-and-turn is your new favourite saying. Pipe the next petal, slightly overlapping the first, and the next petal, enclosing on the initial mound.
buttercream-rose-petal-cake-tutorial-8

10. Keep piping more petals, staggering the petals with each layer.
buttercream-rose-petal-cake-tutorial-9

11. Continue piping until you’ve reached the edge of the cake! Petal power!
buttercream-rose-petal-cake-tutorial-10

hot pink rose petal cakes - cococakeland.com

rose petal cakes by Coco Cake Land

Here’s some more internet pink-hearts prettiness for you:

I want to wear this cake like a hat.

And this like a necklace.

I’ve always loved the classic heart shaped box of chocolates! 

This is soooo pretty. Will you accept this rose?

This rose petal mini cake post was sponsored by the fine folks at Rodelle – thank you for supporting the quality brands that help keep Coco Cake Land afloat! Happy Valentine’s Day, sweet friends! xo Lyndsay 

Coffee Ice Cream Chocolate Mud Pie

slice of ice cream holiday pie

coffee ice cream chocolate pie recipe - Coco Cake Land

Mud pie! Not a sludge of sandpit dirt and murky water (and greasy children’s bum-touching hand germs), I promise you. No, this is an incredibly easy ice cream pie that you can slam together for the holidays or eat with a giant spoon while watching the 1984 George C Scott version of The Christmas Carol on the telly while your Christmas tree lights sparkle and twinkle. Can you melt butter? Can you open a package or two? Can you measure out four ingredients and whisk them together on low heat over a stovetop? Can you sous-vide Lobster Thermidor in your underwear? YOU CAN MAKE THIS PIE! This is my mom Linda’s OG holiday pie recipe and it’s the one our entire family has clamoured over for decades.

Rodelle Baking Cocoa

First off you will need some rich, shiny, deep chocolatey cocoa powder. May I suggest Rodelle Organic Baking Cocoa??

ice cream hack

You will also need coffee ice cream. You can make our own using my coffee ice cream recipe, or go DEEP HOLIDAY LAZY and shuttle off to your nearest grocery store for your favourite coffee ice cream.

oreo cookie crust

God this chocolate cookie crust photographs like a dream. (Ok, it does look like dirt. But it’s Oreo crumbs and butter, baked into a painfully delicious pie crust!)

softened coffee ice cream

It will be tempting not to just giant-spoon this cool slurry of coffee ice cream into your face.

coffee ice cream mud pie

Using an offset spatula, gently smooth that coffee ice cream.

Fudge topping in the making

This photo is so comforting to me. Pretty sure it’s the cast iron skillet making me dream of cabin fires and plaid wool blankets and cold wintry cheeks.

Fudge topping in the making

Fudge topping comes together easily and quickly.

coffee ice cream mud pie

coffee ice cream mud pie

coffee ice cream mud pie

piped whipping cream

Piped whipped cream!!

coffee ice cream mud pie

And a fine dusting of cocoa powder.

coffee ice cream mud pie

ice cream pie recipe

coffee chocolate fudge ice cream pie

fudgey ice cream mud pie recipe

Coffee Ice Cream Chocolate Mud Pie

12 slices

For the Crust

  • 1 1/4 cups chocolate cookie crumbs
  • 1/3 cup of unsalted butter, melted

For The Filling

For The Chocolate Fudge Topping

For The Whipped Cream

  • 1/2 cup heavy cream
  • 1/4 cup granulated sugar (or to taste)

Make The Crust

Preheat the oven to 350 degrees. 

  1. In a 9 inch pie pan, combine the melted butter and cookie crumbs, stirring to combine.
  2. Using your fingers, press the mixture into the pie pan.
  3. Bake at 350 degrees for 10 minutes on the middle rack. Let cool completely. Hot tip: On a cold day, I’ll place the crust outside on our back porch and it will be cooled in about 10 minutes.

Fill The Pie

  1. As the chocolate crust cools, bring the store bought coffee ice cream out of the freezer and let it soften for 5-10 minutes until pliable.
  2. Empty the ice cream from its containers into a medium bowl. Mix and fold until ice cream is still thick and frozen but becoming much more pliable.
  3. Carefully pour the thick ice cream mixture into the completely cooled pie crust.
  4. Using an offset spatula, gently spread the ice cream to the edges of the crust while levelling the ice cream layer flat.
  5. Place in freezer and freeze for 30 minutes until solid again.

Make The Fudge Topping

  1. In a medium saucepan over low to medium heat, whisk to combine the cocoa powder, butter, sugar and heavy cream.
  2. Continue lightly whisking until mixture becomes a dark fudge sauce, about two minutes.
  3. Remove from heat and let cool completely in fridge, about 30 minutes. Mixture will thicken as it cools.
  4. Once the fudge sauce is cooled, remove coffee ice cream pie from the freezer and pour fudge sauce on top, using offset spatula to spread the topping to the edges.
  5. Place back in freezer and freeze, uncovered, for 6-8 hours until set.

Make The Whipped Cream

  1. Before you want to serve the pie, place your mixing bowl and beater or whisk attachment in the fridge or freezer for 30 minutes.
  2. Bring mixing bowl out of fridge; pour in the heavy cream and the sugar.
  3. Beat the mixture on high speed until stiff peaks form – keep your eye on it so it doesn’t churn into butter!
  4. Optional: fill a piping bag fitted with an open star tip with the whipped cream; pipe drop stars all over the pie and sprinkle with more cocoa powder.

 

mud pie recipe

Rodelle Baking Cocoa

coffee chocolate fudge ice cream pie

Thank you to Rodelle for sponsoring this post and helping this little Coco Cake Land blog that could keep chugging along into sugary abandon.

Just because, if you need a little respite from any stress in your life right now, here are two holiday links that’ll make you DEEP LOL: 

An analysis of Love Actually

2016 Hater’s Guide To The Williams-Sonoma Catalog !!!

Happy baking (and holiday-weight-gaining), my friends! xo Lyndsay 

Molly On The Range: Chocolate Tahini Cake With Tahini Frosting!

edible flower cake - coco cake land

chocolate tahini cake recipe

chocolate tahini cake recipe

I’m a turd.

Molly has been singing, nay, operatically belting out the praises of tahini for years now. And I was still just a supermarket-homous-munching Canadian idiot with a little bit of tahini uncertainty. I loved the sound of the addition of tahini, but I hadn’t yet incorporated tahini into my desserts. So when Molly’s already-beloved cookbook Molly On The Range rolled onto my doorstep last week and I saw the ding-dong-beautiful photo of a dark chocolate cake with a thick layer of tahini buttercream punched out into the cutest mini cakes, I knew what I was making (well that, and SCHNITZEL BAO!)

chocolate tahini cake recipe

The chocolate tahini cake is indeed a fantastically unique flavour. I was licking the spatula for the batter while putting my pans in the oven – tahini incorporates marvellously with chocolate. Then, iced with the tahini frosting with vanilla, a teensy dash of cinnamon and a pinch of sea salt, and it becomes this terribly crave-able thing.

cake slice - coco cake land

I had everything in my pantry except a fresh jar of tahini – I actually blast through tahini quite heavily because I make this “glory bowl dressing” that I literally dump onto salad piles or brown rice bowls in an attempt to eat healthily. But, after reading Molly’s book, I realized the crunked-up tahini I had been buying all these years was NOT up to snuff. So I walked over to my favourite Triple A market (it has a lot of things Whole Foods has but it looks like someone took a giant dusty shit in the store – i.e., they don’t care one doodad about keeping aisles neat and tidy or “facing” their products – it’s a somewhat grungy green grocer but they have lots of organic produce) and eyed the tahini shelf and chose what I thought looked the most Molly-approved, a jar of Cortas from Lebanon!

molly on the range cake recipe

molly on the range cake recipe

This chocolate tahini cake! I was snacking on the cake trimmings with thick globs of the frosting while photographing the cake and I was trying to think of when I first came across Molly on the inter web – I believe it was on my pal Melanie’s blog You Are My Fave. I was like, who is this hilarious little rascal making this beautiful food?? Also, part Asian too?!! SOLD! (Some Asians (me!) tend to get excited when they meet other neat-o Asians.)

molly on the range cake recipe

edible flower cake - coco cake land

This cake is so chocolately, with the nutty infusion of sesame flavour, the frosting is creamy and extremely lickable, with a hint of cinnamon spice . I also added an extra pinch of fleur de sel sprinkled on top for a little sweet-and-salty.

dark chocolate tahini cake slice

Molly Yeh's Chocolate Tahini Cake

12-15 slices

For The Cake

  • 1 3/4 cups granulated white sugar
  • 1 3/4 cups all purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 2 large eggs
  • 1 cup whole milk
  • 1 tablespoon pure vanilla extract
  • 1/4 cup flavourless oil (I used grape seed)
  • 1/2 cup tahini
  • 3/4 cup boiling water

For The Tahini Frosting

  • 1 cup unsalted butter, at room temperature
  • 1/2 cup tahini
  • 2 cups powdered icing sugar
  • 1/8 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 teaspoons pure vanilla extract

Make The Cake

Preheat the oven to 350 degrees Farenheight. Grease and flour three 7-inch round cake pans (or, one 13 x 9-inch baking dish).

  1. In a large bowl, whisk together the sugar, flour, cocoa powder, salt, baking powder, and baking soda.
  2. In a medium bowl, whisk together the eggs, milk, vanilla, oil and tahini.
  3. Add the wet ingredients to the dry ingredients and stir to combine.
  4. Whisk in the boiling water.
  5. Divide batter evenly between cake pans and bake until a toothpick inserted into the center comes out clean, about 23-25 minutes.
  6. Let cakes cool completely before frosting.

Make The Frosting

  1. In the bowl of a stand mixer fitted with the paddle attachment, mix together the butter and tahini until creamy.
  2. Gradually add the powdered sugar and mix to combine.
  3. Mix in the salt, cinnamon and vanilla extract.
  4. Beat on high until fluffy, about one minute.

 

Assemble The Cake

  1. Level any domes that might have baked up on your cake layers.
  2. Place the first cake layer cut-side-up on a cake board or plate.
  3. Using an offset spatula, fill the layer with tahini frosting; add the second layer, cut-side-down, on top.
  4. Fill the second layer with frosting and add the final layer, cut-side-down, on top.
  5. Frost the entire exterior of the cake and use a cake smoother to smoothe, if desired.
  6. Place cake in freezer to chill for 12-15 minutes to set the frosting.
  7. Remove cake from freezer and frost a final layer of frosting, using a cake smoother if desired.
  8. Optional: add a final sprinkle of fleur de sel and decorate with edible flowers or fresh berries!

 

chocolate tahini cake recipe

half eaten cake slice - coco cake land

I’m pretty pumped on Molly’s beautiful and hilarious book. It’s got wiener jokes, it’s got drawings, it’s got sweet stories and recipe titles like “Spaghetti and My Ex-Boyfriend’s Meatless Balls” (which, incidentally, his balls sound delicious). It has Molly’s signature cloudy-gorgeous-minimalist-gothic-dreamy-farm photography, pictures so lovely they wrap you up in a cozy wool blanket, and it has Molly’s writing, which is so cheerfully appealing, charming and open. I will quote myself when I describe Molly here: ”Molly YEH! Like a big old YAY. This woman. She brightens the internet like a half Chinese half Jewish, percussion-playing gorgeous firecracker blasting through the milky way, and she’s getting married to an EGG.” So many congrats on your book, Molly!! xo Lyndsay 

PS I interviewed Molly a while back and you can read that here!

Earl Grey Blackberry Cake With Torched Meringue

torched meringue earl grey cake - Coco Cake Land

earl grey buttercream blackberry cake recipe - Coco Cake Land

torched meringue earl grey cake - Coco Cake Land

Fragrant earl grey buttercream, tangy tart blackberry-laden vanilla cake layers and an artful swath of toasty torched swiss meringue – it’s all a beautiful mess! Inspired by pastry chef Andy Bowdy (his cakes are gorgeously gargantuan, momentous and almost human!), I’ve been wanting to try decorating a cake with the “torched meringue” look – and, with a mini blowtorch burning a hole in my cupboard, the earl grey blackberry cake with torched meringue idea was born!

torched meringue earl grey cake - Coco Cake Land

earl grey buttercream blackberry cake recipe - Coco Cake Land

I decided to make swiss meringue for the artful swath, using the same method I use for my meringue kisses – that is, whipping the beautiful daylights out of a mixture of hot egg whites and granulated sugar. KitchenAid Canada sent me one of their new, very cute KitchenAid Artisan Mini Mixers in the mail! When I pulled the shiny pink mixer out of its box, my first thought was “oh my gosh, this is children’s sized.” I really thought it was so small at first and I was worried the cake and buttercream recipes I had in mind wouldn’t fit the bowl… but I was PLEASANTLY surprised that this lil baby whirred up my cake batter, buttercream and meringue just as beautifully as my old classic Kitchen Aid, with no spillover! In fact, the bowl is a generous 3.5 quarts, though it looks small. Which I guess is the point of the mini mixer – it’s compact, and perfect for a small kitchen! My only wish is that the bowl had a handle, as I’m so used to maneuvering the bowl by the handle. (Teddy and I also had fun turning the KitchenAid cardboard box into a race car! Cake board rounds make excellent steering wheels, FYI!)

earl grey buttercream blackberry cake recipe - Coco Cake Land

My favourite tips for getting a lovely, fluffy swiss meringue – ensure your bowl is very clean and completely grease-free. You can even rub the inside of the bowl with a wedge of lemon to cut any semblance of grease. Use a candy or digital thermometer! You’ll want the hot egg and sugar mixture to reach 160 degrees Fahrenheit in order to kill any nasty bacteria hanging out in the eggs.

slice of earl grey blackberry cake - coco cake land

torched meringue earl grey cake - Coco Cake Land

Along with the earl grey swiss meringue buttercream, I had some leftover salted caramel in the fridge so I added some for the dramatic drip effect. For the filling, I used blackberry jam and lemon curd, both store-bought – but you could make your own if you’re feeling truly heroic. Now go forth and make cake!!

new Kitchen Aid Mini in Guava Glaze

Earl Grey Blackberry Cake With Torched Meringue

12 slices

For The Cake

  • 1 cup unsalted butter, room temperature
  • 1 3/4 cups granulated white sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 3 cups unbleached all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon sea salt
  • 1 1/4 cups whole milk
  • 1 cup fresh blackberries, chopped into smaller pieces

For The Earl Grey Buttercream

For The Meringue

  • 1/4 cup egg whites (75 ml)
  • 3/4 cup granulated white sugar

For The Caramel and Fillings

  • I used leftover caramel from a previous cake, made from this recipe by Tessa Huff for The Cake Blog! 
  • For the fillings, I used store-bought blackberry jam and store-bought lemon curd.
  • You could also use store-bought caramel or dulce de leche; simply warm it up slightly to loosen it so it “drips.”

Make The Cake

Preheat the oven to 350 degrees. Prepare three 7×2 inch round cake pans with vegetable oil spray and parchment paper rounds. 

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, scraping down the bowl as needed, about 2 minutes.
  2. Add the eggs one at a time until incorporated.
  3. Add the pure vanilla extract.
  4. In a medium bowl, sift together the flour, baking powder and salt.
  5. With the mixer on low, add the flour mixture in three batches, alternating with the whole milk, ending with the flour mixture.
  6. Mix until incorporated into a batter, about 30 seconds – do not over mix!
  7. Fold in half of the chopped blackberries; divide the other half into three equal portions.
  8. Pour batter evenly into prepared cake pans; use an offset spatula to level the batter.
  9. Sprinkle each batter-filled pan with the remaining blackberries, pressing in lightly.
  10. Bake on the centre rack for 23-25 minutes, turning pans halfway to ensure even baking. Cake is baked when a toothpick inserted in the center comes out clean.
  11. Let cool completely on wire racks before frosting.

Make The Buttercream

  1. Place 1 cup of the butter in a saucepan with the loose tea. Heat over medium heat until the butter melts, then reduce the heat to low and simmer for 5 minutes.
  2. Remove from the heat and let the tea steep for another 5 minutes.
  3. Strain the butter through a fine-mesh-sieve set over a bowl and refrigerate until it reaches softened butter consistency – 20 to 30 minutes.
  4. Place the egg whites and sugar in the bowl of a stand mixer, whisking to combine.
  5. Fill a medium saucepan with water and place it over medium-high heat.
  6. Place the stand mixer bowl on top, creating a double-boiler effect (the bowl shouldn’t touch the water.)
  7. Whisking intermittently, heat the egg mixture until it registers 160 degrees Fahrenheit (70 degrees Celsius) on a candy thermometer.
  8. Carefully move the mixer bowl back to the stand mixer.
  9. Using the whisk attachment, beat the egg white and sugar mixture on high speed for about 8-10 minutes until it reaches medium-stiff peaks. The mixture should have cooled down now to room temperature.
  10. Stop the mixer and swap out the whisk attachment for the paddle attachment.
  11. With the mixer on low speed, add the vanilla paste, tea infused butter and remaining 1 cup of butter about a tablespoon at a time.
  12. Once incorporated, turn the mixer to medium-high and beat until buttercream is thick and lustrous.

(If your swiss meringue buttercream “breaks” apart, your butter might have been too cold – place the stand mixer bowl back onto the water filled saucepan and gently heat up for a minute or so, then try beating the mixture again. You’d be amazed at how something can go from curdled soup to fluffy perfect buttercream. See this post for more troubleshooting tips!)

Make The Meringue

  1. Place the egg whites and sugar in the bowl of a stand mixer, whisking to combine.
  2. Fill a medium saucepan with water and place it over medium-high heat.
  3. Place the stand mixer bowl on top, creating a double-boiler effect (the bowl shouldn’t touch the water.)
  4. Whisking intermittently, heat the egg mixture until it registers 160 degrees Fahrenheit (70 degrees Celsius) on a candy thermometer.
  5. Carefully move the mixer bowl back to the stand mixer.
  6. Using the whisk attachment, beat the egg white and sugar mixture on high speed for about 8-10 minutes until it reaches medium-stiff peaks, glossy and fluffy.

Assemble The Cake

  1. Using a serrated knife, level off your cake layers, reserving trimmings for chowing down on later.
  2. Place a dab of buttercream on a cake board or large plate and put the first cake layer on top.
  3. Using a piping bag fitted with a large star tip, pipe a generous buttercream dam on the top far edge of the cake layer.
  4. Fill the center area with blackberry jam.
  5. Place the second cake layer cut-side-down on top of the first.
  6. Pipe another generous buttercream dam on top of the second layer.
  7. Fill the center area of the second layer with lemon curd.
  8. Place the final cake layer cut-side-down on top, pressing in lightly to adhere. Slightly adjust your layers as needed.
  9. Using an offset spatula, frost the entire cake with a crumb coat, using a cake bench scraper to smoothe as needed.
  10. Place the cake in the freezer to set up, about 12 minutes, or in the fridge for 30 minutes.
  11. Remove cake from the freezer; using your offset spatula, frost a second layer of buttercream, smoothing with cake bench scraper.
  12. Place the cake back into the freezer for about 12 minutes.
  13. Remove cake from the freezer. Using a small spoon, add drips of caramel.
  14. Using a large spoon, dollop a generous amount of meringue on top of the cake. Using your spoon (but without touching the cake), spread the meringue into an artful “swath”, going across the center of the cake and going down one side.
  15. Get your blowtorch ready! In a safe uncluttered area of your kitchen, torch the meringue in little bursts to avoid melting away your buttercream. (freezing it beforehand as above will help here too); torch until you’re satisfied with the toasted-level of your meringue.
  16. Finally, decorate with blackberries, fresh fruit and/or edible flowers!

torched meringue earl grey cake - Coco Cake Land

earl grey blackberry cake recipe - Coco Cake Land

Thank you KitchenAid Canada for sending me the mixer and for sponsoring Coco Cake Land. Pretty stoked to be a Mini Moments Ambassador! All opinions are my own. My first Kitchen Aid was a wedding present from my very beloved Poh-Poh. I miss her very much. Thank you for supporting the brands that keep Coco Cake Land chugging along, and happy baking, buddies! PS if you’re looking to amp up your meringue-based buttercream and frosting skills, here’s my affiliate link to Craftsy class Icing On The Cake by Jenny McCoy – I just watched it and learned a ton! xo Lyndsay 

Easy Chocolate Ganache Pie Recipe – OHHH YEAH!

easy chocolate ganache pie recipe - Coco Cake Land

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

easy chocolate ganache pie recipe - Coco Cake Land

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

modern chocolate ganache pie - Coco Cake Land

Chocolate Ganache Pie With Fresh Berries

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

For The Crust

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

For The Chocolate Ganache Filling

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

Make The Pie Crust

Preheat the oven to 400 degrees.

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

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

Make The Ganache

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

fried chicken picnic - Coco Cake Land

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

Blackberry Lemon Parfait With Oat Cookie Crumble + Whipped Mascarpone

blackberry lemon parfait recipe - Coco Cake Land

blackberry lemon curd parfait recipe - Coco Cake Land

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

easy summer blackberry lemon parfait recipe - coco cake land

blackberry lemon parfait recipe - Coco Cake Land

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

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

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

Blackberry Lemon Parfait With Oat Cookie Crumble + Whipped Mascarpone

4 parfaits in 6 ounce glasses

For The Oat Cookie Crumble

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

For The Whipped Mascarpone

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

Make The Oat Cookie Crumble

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

Make The Whipped Mascarpone

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

 

Assemble The Parfait

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

easy summer blackberry lemon parfait recipe - coco cake land

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