All posts by Irene Ngo

Irene Ngo loves to bake and eat. She shares her journey through experimental cooking and other fun stuff at KitchenMischief.blogspot.com.
Jos Louis Cake

How to Make a Giant Jos Louis Cake

Before red velvet became all the rage, Canada had the humble Jos Louis. A red velvet cake sandwich with a creamy marshmallow-y filling and milk chocolate coating, this portable snack was one of my favourite lunchbox desserts in the 80’s.

So what could be better than a Jos Louis? A giant Jos Louis! This cake, inspired by an iconic Canadian snack, is sure to delight both kids and adults with its delicious and nostalgic flavour.

Jos Louis Cake

Giant Jos Louis

Prep Time: 1 hour 30 min
Total Time: 1 hour 30 min
Makes: 12 servings

Ingredients:
1 box red velvet cake mix, baked in two 9-inch round cake pans

Marshmallow Icing:
1/2 cup unsalted butter
1/2 cup icing sugar
1/2 cup whipping cream
2 x 198 g jars marshmallow creme

Chocolate Glaze:
1 1/3 cup milk chocolate chips
1/3 cup whipping cream

Jos Louis Cake

1. Use a serrated knife to cut the domed top off one of the 9-in. round cakes. Place cake on a platter. Leave the second cake as is.

2. To make icing, beat whipping cream in a large bowl with an electric mixer until stiff peaks form, 2 to 3 min. Beat in butter and icing sugar until very stiff, 1 to 2 min. Fold in marshmallow creme until just combined. (Icing should not be runny.)

3. Spread marshmallow icing over cake layer on platter to the edges. Top with second cake layer. Place cake in freezer for 10 minutes.

4. To make glaze, microwave chocolate chips and whipping cream for 30 seconds. Stir until chocolate is melted. Let the chocolate cool slightly.

5. Pour glaze over top of cake. Use a metal spatula to spread the glaze over top and sides of cake. If chocolate pools at the bottom of the cake, use your spatula to scrape off excess chocolate. Refrigerate cake for 1 hour or overnight.

6. Slice and enjoy!

Secret Timbit Cupcakes

Can’t choose between cupcakes or doughnuts for your next party? Now you can have your cupcake and eat your doughnut too. We’re bringing you the best of both dessert worlds with these deceptively plain vanilla cupcakes.
Take a bite and you’ll find that each one carries an iconic Canadian treat – a Timbit! We think you’ll agree that these bite-sized doughnuts have never been such a sweet secret.

Timbit Cupcake
Secret Timbit Cupcakes
Prep Time: 30 minutes
Total Time: 1 hour 50 minutes
Makes: 24 cupcakes

Ingredients:

Cupcakes:
1 pkg vanilla cake mix
24 Timbits

Vanilla Icing:
1 cup unsalted butter
4 cups icing sugar
1/4 cup whipping cream
2 tsp vanilla extract

Timbit Cupcake

Directions:

1. Preheat oven according to vanilla cake package directions. Line two 12-cup muffin pans with cupcake liners.
2. Prepare cake mix batter. Drop 1 tbsp of batter into each liner. Top each with one Timbit. Drizzle 2 tbsp of batter over each Timbit to coat. It’s okay that batter will not fully cover doughnut.
3. Bake according to package directions, until a skewer inserted into cupcakes come out clean. Cupcakes may have a ‘dip’ in the centre. Transfer to a rack to cool completely, about 1 hour.
4.To make icing, beat unsalted butter with an electric mixer in a large bowl until fluffy. Gradually beat in icing sugar, alternating with cream when it gets too thick. Beat in vanilla until very smooth.
5. Spread icing on cooled cupcakes using a spoon, or fill a piping bag fitted with a star tip and swirl frosting on cupcakes.
6. Serve and enjoy!

Timbit Cupcakes

Substitution Tip: We used chocolate Timbits in our cupcakes, but you can use any Timbit flavour of our choice. We recommend using chocolate cake mix and icing (instead of vanilla), if you want to use plain Timbits.

Yule-Log-Buche-De-Noel-recipe

A Gorgeous Bûche de Noël Using Store-Bought Cake

For those unfamiliar with this favourite French Canadian sweet, Bûche de Noël is a classic dessert enjoyed during the festive season. Essentially, it’s a roulade cake decorated to look like a tree log. Making it from scratch can be time-consuming, so we’ve created this cheater’s version using ready-made Swiss rolls. Just a handful of ingredients can turn a simple store-bought dessert into a delicious centrepiece. Best of all. it comes together in a snap!

Easy-Buche-De-Noel-recipe

Prep Time: 15 min
Total Time: 15 min
Yield: 10 servings

Ingredients:

1 large store-bought chocolate Swiss roll
1 small store-bought chocolate Swiss roll

Chocolate Ganache:
1/4 cup whipping cream
100g semi-sweet chocolate chips

Candy Mushrooms:
4 vanilla-flavoured Tootsie rolls
Cocoa powder, if desired

Shredded coconut
Icing sugar

BucheDeNoel-using-Swiss-rolls

Directions:

1. Place the large Swiss roll on a platter or serving board. Cut one end of the small Swiss roll diagonally, then place the cut side anywhere against the large roll.
2. To make ganache, microwave whipping cream for 15 to 30 sec until cream is hot. Pour over chocolate chips in a bowl. Stir until chocolate is melted. Set chocolate aside to cool slightly.
3. To make candy mushrooms, microwave Tootsie roll candies for 5 to 7 seconds, just to make them pliable. Flatten 3 candies into flat discs to resemble mushroom tops. Divide the last candy into 3 pieces and roll into a stem. Using a bit of water as the glue, stick discs on top of stems. You can also dust the tops with a bit of cocoa powder to give them some colour.
4. Spread cooled chocolate all over top and sides of cake. You can be a little bit messy so it looks more like tree bark.
5. Pour some shredded coconut around the cake to resemble some snow. Sift a little icing sugar over the cake. Arrange candy mushrooms around the cake.
6. Slice and enjoy!

BucheDeNoel-decoartion

Coffee Crisp Cake Recipe Feature

How to Make a Coffee Crisp Cake

When it comes to iconic chocolate bars, there’s not one that’s more Canadian than Coffee Crisp. This crunchy milk chocolate bar with wafer and coffee-flavoured foam candy is a childhood favourite — and we’re turning it into  a party-worthy dessert! Layers of vanilla cake, creamy coffee icing and crispy wafer cookies add lots of texture to this cake, and the chocolate glaze is the finishing touch to making this dessert unbelievably delicious.

Coffee Crisp Cake Recipe

Coffee Crisp Cake

Prep Time: 2 hours
Total Time: 2 hours
Makes: 10 servings

Ingredients:
1 store-bought vanilla loaf cake, or vanilla cake mix baked in a 9×5 inch loaf pan
2 x 150g cappucino or vanilla flavoured wafer cookies

Coffee Icing:
1/4 cup whipping cream
2 Tbsp instant coffee
1 Tbsp cocoa powder
1 cup unsalted butter
4 cups icing sugar

Chocolate Glaze:
1/2 cup whipping cream
2 Tbsp butter
2 x 100g milk chocolate bars, chopped

Coffee Crisp Cake Recipe 1

Directions:
1. Use a serrated knife to cut edges off loaf cake to make a rectangular brick. Carefully cut cake sideways into three 1/2-in slices. Freeze slices in one layer on a baking sheet until ready to use.
2. To make icing, stir whipping cream with instant coffee and cocoa powder in a small bowl. Microwave for 15 seconds until cream is hot. Stir to dissolve coffee. In a large bowl, beat unsalted butter with an electric mixer until fluffy. Gradually beat in icing sugar, adding cream when it gets too thick. Set icing aside.
3. Place one slice of cake on a platter. Spread a thin layer of icing over cake. Top with wafer cookies. Spread with another thin layer of icing. Repeat with 2 more layers of cake, icing and wafers. Spread remaining icing over top and sides of cake. (It’s fine if it looks a bit messy as it will get covered in chocolate glaze.) Refrigerate cake for 30 minutes.
4. To make glaze, microwave whipping cream and butter for 15 to 30 sec until cream is hot. Pour over chopped milk chocolate in a bowl. Stir until chocolate is melted. Let the chocolate cool slightly. It will thicken up a bit.
5. Pour glaze on top of cake. Use a metal spatula to spread the glaze over top and sides of cake. Refrigerate for 1 hour or overnight.
6. Slice and enjoy!

Coffee Crisp Cake Recipe 2