Tag Archives: icing

This Confetti Sheet Cake With Pastel Frosting is Straight-Up Magical

We’re not lying when we say this dessert is magical. The cake recipe is absurdly moist and tender. And the pastel frosting? It’s basically the silky smooth love child of Swiss meringue buttercream and whipped cream. Also, the icing is substantially less sweet than the traditional butter and icing sugar mixture, so you can eat more than one slice. Plus those rainbow sprinkles! So, yeah, it’s straight-up magical.

confetti cake with pink icing

 

Confetti Sheet Cake With Magic Pastel Frosting

Prep Time: 15 minutes
Cook Time: 45 minutes
Cool Time: 1 hour
Total Time: 2 hours
Servings: 10 to 12

Ingredients:

Cake
2 1/3 cups all-purpose flour
2 ¼ tsp baking powder
1 tsp salt
3 eggs, room temperature
3 egg whites (here’s an idea on what to do with the extra 3 yolks!)
1 ¾ cups granulated sugar
2 tsp vanilla
1 cup whole milk or 2% milk
½ cup unsalted butter, cubed
¼ cup vegetable oil
4 Tbsp rainbow sprinkles

Frosting
1/3 cup all-purpose flour
¾ cup whole milk or 2% milk
2/3 cup granulated sugar
¼ tsp salt
¾ cup unsalted butter, cubed and softened
Gel food colouring
2 tsp rainbow sprinkles

confetti cake with pink icing ingredients

Directions:

1. Preheat oven to 325°F. Spray a 9 x 13-inch baking pan with cooking spray and line with parchment paper with slight overhang on the long sides.

2. In bowl, whisk together flour, baking powder and salt.

3. In bowl of stand mixer fitted with a whisk attachment, beat eggs, egg whites, sugar and vanilla on medium-high speed until thick and batter falls into a ribbon pattern, 3 to 4 minutes. Stir in flour mixture until just combined.

Related: The Easiest Sheet Pan Dessert Recipes to Feed Your Family

4. Meanwhile, heat milk in small saucepan over medium-low heat until just hot. Remove from heat; stir in butter and oil until melted. Stir into flour mixture until just combined. Stir in sprinkles.

batter for confetti cake with pink icing

5. Scrape batter into prepared pan, spreading evenly. Bake until edges are lightly brown and a toothpick inserted into centre of the cake comes out clean, about 45 minutes. Let cool in pan 15 minutes. Transfer to rack right side up and let cool completely, 45 minutes.

6. In medium saucepan, whisk together flour and milk for the frosting, until smooth. Place over medium heat and whisk constantly until thickened, about 2 minutes. Remove from heat; whisk in sugar and salt. Scrape into a wide shallow plate to cool (stir until slightly warm).

Related: The Price of a Slice: Breaking Down the Costs of Cake

7. Beat butter in bowl of standing mixer fitted with paddle attachment on medium-low for about 5 minutes. Scrape the bottom; beat 1 minute. Gradually add cooled flour mixture, 2 spoonfuls at a time on medium-low until combined. Scrape bottom; beat until smooth.

confetti cake icing in mixing bowl

8. Switch to whisk attachment and whip on low just to combine. Increase speed to medium-high and whip until silky and light. Frosting should have an airy consistency. Add desired food colour, stirring until incorporated. Spread on cake immediately with offset spatula to create swoops and pipe shapes (if desired) using a piping bag fitted with a star or crown piping tip. Add rainbow sprinkles.

Tip: Don’t be alarmed if the frosting feels stiff or looks curdled, your flour mixture was likely too cold. To warm, set the mixing bowl over a pot of simmering water until the edges start to melt; then rewhip. If the frosting looks loose, it’s likely too warm. Refrigerate for 10 minutes, stir and then rewhip until silky.

confetti cake with pink icing

Tip: When using gel food colouring, use the end of a toothpick to dip into colour and then into frosting. Stir or whip until combined and repeat if needed for desired colour. A little goes a long way.

Want more fun, colourful baking recipes? Try these white chocolate funfetti cookies or these perfect lemon meringue cupcakes.

You’ll Never Guess the Secret Ingredient in This Beautiful Carrot Cake

Do you have that one recipe you turn to again and again? The one your family always requests when it’s their birthday? For me, this is that cake. This Baking Therapy recipe is super moist, simple to whip up and full of delicious treats like pecans, coconut and one of my super-secret ingredients — fresh pineapple! And if you make a double or triple batch, you can always turn this single layer treat into an impressive tiered cake.

Carrot Cake With Cream Cheese Icing

Prep Time: 15 minutes
Bake Time: 30 minutes
Total Time: 45 minutes
Makes: 9 servings

Ingredients:

Cake
2 tsp white vinegar
100 ml whole milk
1 ½ cup all-purpose flour
1 tsp baking soda
½ tsp kosher salt
1 tsp ground cinnamon
½ tsp ground ginger
½ cup granulated sugar
½ cup brown sugar
1/3 cup grapeseed oil (or any neutral oil)
5 Tbsp butter, melted
2 large eggs
1 tsp vanilla extract
1 ½ cup carrots, grated
1/3 cup toasted pecans, chopped
1/3 cup fresh pineapple, chopped
1/3 cup shredded coconut

Glaze
1/3 cup brown sugar
3 Tbsp whole milk
3 Tbsp butter
Splash vanilla

Icing
¼ cup unsalted butter, room temperature
4 oz cream cheese, softened
1 ½ cup icing sugar
½ tsp vanilla
Pinch salt
1 Tbsp heavy cream

Directions:

Cake
1. Preheat oven to 350°F. Line a 9×9-inch square pan with parchment paper and grease with oil. Set aside.

2. In a small bowl, stir together the white vinegar and milk, set aside to curdle.

3. Sift the flour, baking soda, salt, cinnamon and ginger.

4. In a large bowl, whisk together the sugar, brown sugar, oil and butter. Whisk in the eggs, one at a time and mix well after each addition. Add the milk mixture and vanilla. Mix the dry ingredients to the wet until just combined. Fold in the carrots, pecans, pineapple and coconut.

Related: Our Most Crave-Worthy Carrot Cake Recipes in Every Form

5. Transfer the batter to the prepared pan, pushing it into the corners and smooth out the top. Bake in the oven for 28-32 minutes until golden brown and when a toothpick inserted into the centre comes out clean.

Glaze
1. In a small saucepan, combine the brown sugar, milk, butter and vanilla over medium-high heat. Once the mixture starts to bubble, turn the heat to medium-low and simmer for about 3-4 minutes until the mixture thickens. Remove from heat.

Icing
1. In the bowl of a stand mixer with the paddle attachment, cream both butter and cream cheese until smooth. Add the icing sugar, vanilla, salt and cream and beat for 1 minute on medium speed.

Assembly
1. Cool the cake in the pan for 10-15 minutes. Transfer to a wire rack and brush on the glaze while the cake is still warm. Let the cake cool completely before icing the cake. Garnish with sliced carrot hearts and mint leaves, chopped pecans or shredded coconut. Enjoy!

Like Sabrina’s baking? Check out her easy recipe for soft rolls.

Watch out for Sabrina’s baking videos on the Food Network Canada Instagram account.


Start Your Morning on a Sweet Note With These Gooey Cinnamon Buns

Craving the perfect morning breakfast treat? These fluffy, chewy, golden brown Baking Therapy cinnamon buns, smothered in the most addictive brown butter cream cheese icing will surely do the trick. This is an overnight dough, which means you can make these tonight to enjoy tomorrow. What are you waiting for?

Overnight Cinnamon Rolls With Brown Butter Cream Cheese Icing

Prep Time: 40 minutes
Resting Time: 12 hours
Bake Time: 38 minutes
Total Time: 13 hours, 18 minutes
Servings: 8 cinnamon rolls

Ingredients:

Dough
1 Tbsp active dry yeast
1 cup warm milk
¼ cup white sugar, divided
3 ½ cup bread flour
¾ tsp kosher salt
6 Tbsp unsalted butter, melted
2 large eggs, beaten

Filling
¾ cup brown sugar
1 ½ Tbsp ground cinnamon
6 Tbsp unsalted butter, melted

Icing
6 Tbsp unsalted butter
4 ounces cream cheese, room temperature
1 ¼ cup icing sugar
Pinch kosher salt
1 Tbsp heavy cream
½ tsp vanilla extract

Related: No Fresh Fruit? Bake These Tasty Sweet Treats With Jam and Jelly

Directions:

Dough
1. In a medium bowl, whisk together the yeast, milk and 1 Tbsp of white sugar. Cover with a kitchen towel and let proof for 5-10 minutes until foamy.

2. In a large bowl, whisk together the bread flour, remaining white sugar and salt.

3. In the bowl of a stand mixer with the paddle attachment, add the milk mixture and dry ingredients. On low, slowly stream in the butter and eggs. Once the dough starts to come together, switch to the dough attachment and knead on low for 10 minutes until soft and smooth. Form the dough into a round ball, cover tightly with plastic wrap and let proof overnight.

Filling
1. In a medium bowl, mix together the brown sugar and ground cinnamon. In another bowl, melt the butter and set aside to cool.

Assembly
1. Butter a 10-inch round pan or any pan of your choice and set aside.

2. Place the dough on a lightly floured surface, lightly flour your rolling pin and roll out into a rectangle (about 17 x 14 inches).

3. Brush the dough with the melted butter and sprinkle generously with the brown sugar cinnamon mixture. Leave about a 1 cm border to allow the dough to adhere to each other when rolled.

4. Start with the longest edge nearest to you, tightly roll the dough away from you into a firm log. Pinch the seams together and set the log seam side down.

5. With a serrated knife or unflavoured dental floss, trim off the ends and cut the dough into 2-inch rolls — you should get about 7-8 rolls. Transfer the rolls to the greased pan, cover with a kitchen towel and let rise for another 15-20 minutes, until they’ve doubled in size.

6. Preheat the oven to 350°F. Bake for 35-38 minute until golden brown and bubbly.

Related: Overnight French Toast, Plus More Easy Breakfast Casserole Recipes

Icing
1. In a small saucepan, melt the butter and cook over medium-high heat, swirling the pan occasionally, until it gets foamy and turns a beautiful golden brown, about 4-5 minutes. Transfer to a bowl and set in the fridge to cool and slightly solidify.

2. In the bowl of a stand mixer with the paddle attachment, mix together the cream cheese and brown butter. Add the icing sugar, salt, heavy cream and vanilla and whip for 30 seconds until light and fluffy.

3. Spread the brown butter icing on the cinnamon buns as soon as it comes out of the oven. Serve warm.

Like Sabrina’s baking? Check out her easy recipe for soft rolls.

Watch out for Sabrina’s baking videos on the Food Network Canada Instagram account.


 

How to Make Glistening Watercolour Snowflake Sugar Cookies

Are you ready for the holiday season? We sure are, and these watercolour snowflake sugar cookies are bringing the shine and shimmer for a dose of festive magic. Whether served at a cookie exchange or dessert buffet, the elegant treat’s marble-like icing and glistening edges are unique, while still being incredibly delicious. The best part? Just like a snowflake, each cookie design is quite literally one-of-a-kind. To simplify the recipe you can also skip the glitter; the watercolour effect is sufficiently stunning on its own.

Watercolour Snowflake Sugar Cookies

Bake Time: 15 to 20 minutes
Total Time: 2 to 6 hours

Ingredients:

1 recipe sugar cookies – cut and baked into snowflakes
4 cups confectioners’ sugar
3 Tbsp meringue powder
6 Tbsp water, plus more to thin
1 Tbsp light corn syrup
½ tsp vanilla extract or lemon juice (optional)
gel food colouring
sanding sugar, sprinkles, or sugar pearls (optional)


Directions:

Icing
1. Place the confectioners’ sugar and meringue powder in the bowl of an electric mixer fitted with a whisk attachment. Gently stir to combine. Add the water and mix on medium-low until combined. Turn the mixer up to medium-high and continue to mix until stiff peaks form, 7 to 10 minutes.

2. Add the corn syrup and vanilla or lemon (if using) and mix to combine. If the icing is still rather thick and clumps together, add more water (a teaspoon or two at a time), until the icing holds stiff peaks. Use immediately, or cover by pressing a piece of plastic wrap directly to the surface of the icing.

Decorating
1. Split the icing in half. Place half in a mixing bowl and cover the remaining icing tightly with plastic wrap. Set aside.

2. Thin the icing in the mixing bowl with water, a tablespoon or two at a time. Mix the icing and water together until smooth and the icing becomes a consistency that is slightly thicker than honey. It should be fairly thin, but still thick enough to cling to the cookies. More water may be added as needed if the icing does not settle smoothly on the cookies.

3. Dip a toothpick (or the tip of a knife) into the gel food colouring, then swirl the colour on top of the thinned icing. You may mix multiple colours together, if desired.

4. Dip the entire top of a snowflake cookie into the surface of the icing. Give the cookie a small twist, then lift. Gently shake the cookie to allow some of the excess icing to fall back into the bowl. Turn the cookie right-side-up and place on a piece of parchment paper or wire cooling rack. Gently tap the bottom of the cookie to release any air bubbles and/or to help the icing settle. Allow the icing to completely dry, at least 4 hours.

5. Continue with the remaining cookies, adding more swirls of food colouring as needed. The more you dip and swirl, the more the colours will blend together.

6. To add the sprinkle border, thin reserved icing with water until it is the consistency of toothpaste. Place sanding sugar or sprinkles in a shallow bowl. Fill a piping bag (or a zip-top bag with the corner snipped off) with the icing and pipe around the edges of the dried watercolour cookies. Flip and dip the cookie upside down into the bowl of sprinkles. Gently press so that the sprinkles stick to the icing. Allow the cookies to dry right-side-up. Note that it is important for the watercolour icing to be completely dried first, or the sprinkles will stick to the surface of the cookie.

7. Once dried, store in an airtight container at room temperature for up to a week or so.

For more show-stopping holiday baking recipes, make these stunning stained glass sugar cookies or try your hand at these double-decker chocolate cherry snickerdoodles!

5 Gorgeous Pastel Cakes That Will Make Your Spring Table Shine

It’s been a long, drawn-out winter. The upside? Spring’s arrival is all the more deserving of celebration! We’re paying tribute to perfect temperatures, fresh blooms and heaps of sunshine with five show-stopping pastel cakes from professional baker and food blogger Tessa Huff’s latest cookbook, Icing on the Cake. From her rainbow no-bake cheesecake to a blueberry galaxy cake, these eye-catching desserts promise to brighten spirits (and plates) everywhere.

1. Lavender Blackberry Cake

This stunning buttercream cake is the epitome of spring: not only does it feature a brilliant flower crown, the batter is subtly infused with lavender milk and simple syrup, which is complemented by thin layers of blackberry jam and tangy cream cheese frosting. While the flower wreath is completely optional, Tessa provides helpful step-by-step instructions in her book on how to pipe them to perfection. Get the cake recipe here!

2. Rainbow No-Bake Cheesecake

Rainbow No-Bake Cheesecake

The fact that this pastel-happy cake doesn’t require an oven is already a win. Even better is the cheesecake’s light, mousse-like texture and warm-weather flavours (think strawberry, mango and lime). Prepare it for Easter dessert, or simply make it on the weekend to welcome spring in style. Get the cake recipe here!

3. Blueberry Galaxy Cake

This isn’t your average galaxy cake. Instead of being coated in a shimmering mirror glaze (see here for instructions on this technique), this version features a delicate watercolour frosting that resembles a starry galaxy just the same. The cake is lemon poppy seed, iced with vanilla and blueberry buttercream. We love how Tessa adorned the berries with gold and silver luster dust before arranging on the cake. After all, creating a delicious and dazzling dessert is all in the details. Get the cake recipe here!

4. Blackberry Elderflower Vertical Cake

This vertically layered dessert turns traditional cake filling on its head (and looks mighty fine while doing so). The technique is also easier to achieve than you might think. The sugary secret? Cutting the cake lengthwise to create four long strips, then rolling one strip to create a spiral before wrapping the remaining strips around it. The vanilla sponge cake is also infused with an elderflower syrup, which perfectly complements the blackberry buttercream. Be sure to slice this dessert before serving to show off your baking acumen. Get the cake recipe here!

5. Orange Salted Honey Cake

While each of these spring-inspired cakes are almost too pretty to eat, the good news is they taste just as scrumptious as they look. This decadent butter cake combines citrus with salted honey for an unexpected, zesty flavour pairing that hits all the right notes. The ruffle petal piping technique is certainly worth a try, too! Bake this show-stopper for an upcoming baby shower, Mother’s Day brunch or as a DIY wedding cake. Your guests will be happy you did. Get the cake recipe here! 

Recipes excerpted from Icing on the Cake by Tessa Huff, reprinted by permission of Abrams Books. Photographs by Tessa Huff.

How to Make Rainbow Swirl Frosting

If certain coffee franchises have taught us anything through their creative iced drinks, it’s that when it comes to all rainbow-coloured or unicorn-inspired  people are all in. So why shouldn’t the tri-coloured frosting be all the rage with cupcakes, too? Thanks to a little kitchen creativity, you can get that same pretty rainbow effect without heading out to the bakery or fancy cake shop.

Rainbow Frosting, Two Ways

Anna Olson has two ways to achieve a tri-coloured swirl that works for any colour-combo of your choosing. That means decorating with soft pastels, funky neons, or with themed birthday or anniversary party hues – it’s as simple as scooping icing into a piping bag.

Anna Olson puts a pastel concoction to the test with a fresh batch of cupcakes, first by using three separate piping bags joined by a special coupler. The tool helps to give the icing a rainbow-like effect, with perfectly defined edges. Then, for those of us who don’t have such fancy tools, she shows us how to create a pretty tie-dyed effect using one large piping bag and a simple star tip. Sure, those edges may fold into each other a little more, but it’s actually a really pretty and neat way to finish off a traditional cupcake. One that’s guaranteed to be loved by children and adults alike.

It may sound like a fancy schmancy way to top the traditional dessert, but it’s actually really easy. Even novice bakers can get the hang of this with a little practice and a spare frosting plate.

“I love that no two cupcakes look the same… it almost looks like a bouquet of flowers,” Olson says towards the end, once she’s decorated half-a-dozen impressive yet oh-so-simple cupcakes in a matter of seconds.

With frosting tips like these, you’re certain to be the star of your next birthday celebration, potluck get-together or cupcake party. If you can resist the tempting colours long enough to actually get them there without eating them all first, of course.

You special little unicorn, you. And now as someone out there probably once said, “keep calm and cupcake on.”

Want more recipes to satisfy your sweet tooth? Check out 30 Celebration Worthy Cupcake Recipes.

black-icing-halloween

How to Make Black Icing for Naturally Spooky Halloween Treats

Using coconut butter and activated charcoal, we’ve created a smooth, luscious dark icing, with no food colouring, that is the perfect addition to any Halloween treat.

Despite its deep, dark hue,  charcoal — which you can buy with coconut butter at health food stores — doesn’t have a funky taste. Instead, this icing is sweet, rich and maple in flavour.
You can feel good serving this to your kids, knowing it’s a fairly healthy recipe. Scroll down to find a fantastic way to use it in spooky, desserts.

Black Icing1

Prep Time: 7 minutes
Total time: 7 minutes
Serves: 4 to 7

Ingredients:
1 cup coconut butter (also known as coconut manna)
1/4 cup maple syrup
1 tsp pure vanilla extract
1/4 cup coconut milk (from a carton, not a can)
1 tsp activated charcoal (in powder form)

Directions:
1. If the coconut butter is solid in a jar, break it up into larger chunks and measure out 1 cup.
2. Place all ingredients except the activated charcoal in a food processor and blend until smooth, about 3 to 5 minutes. You may need to stop and scrape down the side.
3. Add activated charcoal and blend for another 2 minutes until the icing turns black.

Black Icing2

Time to put your spooky black icing to use! Turn cupcakes into a tasty cemetery using black icing to set the scene with this recipe for Pull Apart Graveyard Cupcakes.

Food Network Kitchens Pull Apart Graveyard Cupcakes

Food Network Kitchens Pull Apart Graveyard Cupcakes

Looking for more spooky recipes? Try these Scary-Good Halloween Cakes.

Easter Cupcakes

Spectacular Spring Carrot Cupcake Bouquet

Carrot cake has never looked so beautiful! Using a few simple techniques, turn regular cupcakes into a show-stopping dessert display for Easter or any spring celebration. This beloved cupcake design is one we’ve been testing for a while. On their own, they’re simple yet stunning — but joined together with a few frosting leaves and tied together with an icing bow, these cupcakes create a bouquet of Easter sweetness!

Carrot Easter Cupcakes

Bake Time: 22 to 28 minutes
Total Time: 70 to 85 minutes
Servings: 24 to 28 standard size cupcakes

Ingredients:

Carrot Cupcakes:
2 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp ground cloves
3/4 cup + 1 Tbsp grapeseed or canola oil
1 1/2 cup granulated white sugar
1/2 cup brown sugar
4 eggs
1 cup apple sauce
3 cups shredded carrots

Lemony Cream Cheese Frosting:
1 cup unsalted butter, softened
6 oz cream cheese, softened
4 to 5 cups confectioner’s sugar
2 Tbsp fresh lemon juice
Milk, as needed

Assembly:
Piping bags
Gel food colouring
Medium star tip
Leaf
Petal tip
Medium round/plain tip
Large serving platter, cutting board, or sheet cake board

Carrot Easter Cupcakes

Directions:
1. Pre-heat oven to 350°F. Line cupcake pans with paper liners. For this design, use a combination of mini, standard and extra large cupcakes liners. With this recipe, you can make approximately 12 mini cupcakes, 12 standard size cupcakes and 6 extra large cupcakes.
2. Sift together the dry ingredients and set aside.
3. Using an electric mixer, combine the oil and both sugars. Mix until combined. With the mixer on low, add in the eggs, 1 at a time. Stop the mixer and scrape down the bottom and sides of the bowl.
4. With the mixer on low, add in the dry ingredients in 2 batches to allow the batter to absorb the flour without overmixing. Add in the applesauce and mix until combined. Stop the mixer and fold in the shredded carrots.
5. Distribute the batter into the prepared cupcakes liners. Fill each about 2/3 of the way full. Bake until slightly golden on top and toothpick inserted into the center comes out clean. The mini cupcakes will take 16 to 18 minutes. The standard cupcakes will take 20 to 23 minutes. The extra-large cupcakes will take 24 to 28 minutes. Allow the cupcakes to completely cool on a wire rack before icing.

Carrot Easter Cupcakes

Icing:
1. Using an electric mixer, beat the butter on medium speed until smooth. Add the cream cheese and continue to mix until combined. 2. With the mixer on low, slowly add in the sugar and lemon juice. Once incorporated, mix on medium-high until light and fluffy. Add 1 Tbsp of milk at a time until desired consistency is achieved.

Assembly:
1. To create the flower bouquet, first separate the frosting into different bowls. Tint the frosting with a touch of gel food colouring your desired colours. Remember to tint 1 bowl green for the leaves and stems!
2. To create the rosette on top, fit a piping bag with a medium star tip (like Wilton 1M). Fill the piping bag with frosting. Keeping the piping bag nearly perpendicular to the top of the cupcake (hovering just slightly above the surface), apply even pressure to the bag as you pipe a tight spiral of icing. Continue around the cupcake, gradually release the pressure on the piping bag at the end and pull away. Pipe rosettes on all of the cupcakes in various colours.
3. Once the cupcakes are piped, arrange them into the shape of a bouquet on a large serving platter or cutting board. They should be fairly close together, using the smaller cupcakes to fill in the gaps. Fit a piping bag with a leaf tip and fill with the green frosting. Pipe overlapping leaves to connect the cupcakes together and fill in any smaller gaps. Switch to a plain, round tip, and pipe lines of the green icing coming out of the base of the bouquet to resemble the stems.
4. Lastly, fill a piping bag fitted with a petal tip with any remaining frosting. Keeping the narrow end up toward the top of the bouquet, pipe to large loops on top of the “stems” followed by wavy ribbon tails to complete the design. For the loops and tails, the piping bag (and opening of the piping tip) should be held at a 45-degree angle,  switching from one side to the other.

Looking for more Easter treats? Try these 30 Festive Easter Cakes and Cupcakes.

Spiced Whiskey Peach Cinnamon Rolls

We love peach season. There’s an endless amount of things you can create with sweet peaches, but cooking them in a spiced maple whiskey sauce was at the top of our to-do list! We stuffed those spiced whiskey peaches into a fluffy cinnamon roll, topped it with some vegan vanilla icing and made all your sweet food dreams come true.

Prep Time: 30 minutes (plus 4 hours for proofing dough)
Cook Time: 45 minutes
Makes: 12 rolls

888_peach-cinnamon-rolls

Ingredients:

For the Dough:
1 packet active dry yeast (2 ¼ tsp)
1 cup warm water (100°F)
¼ cup sugar
3 cups all-purpose flour
1 tsp sea salt
¼ cup coconut oil (melted)
¼ cup all-purpose flour (for rolling out dough)
1 tsp coconut oil (to oil the bowl for proofing)

For the Spiced Peaches:
3 ripe peaches, peeled and diced (approximately 3 cups)
1 cup Spicebox canadian spiced whiskey (or bourbon)
¼ cup maple syrup

For the Filling:
2 Tbsp vegan butter (melted)
¼ cup sugar
1 Tbsp cinnamon

For the Icing:
1 cup icing sugar
1 Tbsp vegan butter (softened)
1 Tbsp non-dairy milk (or water)
½ tsp vanilla extract

Directions:
1. Combine active dry yeast with warm water and sugar. The water needs to be at a temperature of around 100°F for the yeast to activate, so it’s best to use a thermometer. Allow the mixture to sit for 10 minutes. It should double in size and be foamy at the top.
2. Meanwhile melt your coconut oil over low heat. Ensure the coconut oil is also not heated above 100°F.
3. Combine flour with sea salt in a large mixing bowl. Then, create a well in the middle of the flour and pour the yeast mixture and the coconut oil into it.
4. Fold the dough gently to combine. It should just come together and then you can use your hands to knead it a few times to form a ball.
5. Lightly oil another large mixing bowl with 1 tsp of coconut oil and place the ball of dough in it to proof. Cover with plastic wrap and a towel, and leave it in a warm dark place for 2 hours. On top of the fridge or in the oven or microwave should be enough to keep any cool draft off of it. The dough will double in size.
6. While the dough is rising, you can prepare the spiced peaches. In a saucepan, heat spiced whiskey, maple syrup and diced peaches over medium heat. Simmer for 15 minutes, stirring occasionally and then remove from heat and cool completely.
7. Combine sugar and cinnamon for the filling and set aside.
8. Melt the butter in the pan you want to bake the cinnamon rolls in, and then you can use the residue to grease all sides of the pan.
9. Once dough has proofed, lightly flour a clean dry surface/countertop and roll out the dough to approximately a 16” x 16” square.
10. Leave a 1” edge on one side of the dough free from melted butter and any fillings. This will be the outer edge when you roll the dough up.
11. Brush melted butter on the surface of the dough. Sprinkle the cinnamon sugar mixture evenly on top, then take the spiced peaches and spread them out on top of the cinnamon sugar.
12. Start at the opposite side of the clean edge and roll the dough into a log shape. Take a sharp knife and cut 12 equal rolls.
13. Place the rolls in the pan leaving a bit of space to the edge of the pan. Cover the pan in plastic wrap and a towel, and allow the rolls to proof in a warm dark place for another 2 hours.
14. Pre-heat oven to 350°F. Bake the rolls for 25-30 minutes.
15. Allow the cinnamon rolls to cool for 10-15 minutes and make the icing by combining all the icing ingredients in a small bowl with a hand mixer until smooth.
16. Spread the icing on top of warm cinnamon rolls and serve immediately.

See more from hot for food on their YouTube channel.

Pinata Cake

Make Your Own Candy-Filled Piñata Cake

This unassuming party cake has a secret.  With its frilly buttercream finish and modest sprinkle topping, it looks like any other delicious cake.  However, the real party is inside!  One cut into the cake reveals its pastel rainbow layers, before an assortment of candies comes tumbling out.  Like a piñata, this cake is filled to the brim with chocolate, gummies, and sprinkles. As if the velvety buttermilk cake and buttercream icing wasn’t a treat on its own, this cake is packed full of sweets for the ultimate party dessert. What a fun, whimsical surprise!

This festive piñata cake is fairly simple to put together and is extremely adaptable for any celebration. Try using either pink or blue candies for a gender reveal cake at a baby shower, a variety of chocolates, all fruit candies, or just stick with the cake recipient’s favorites.  The combinations are truly endless.

Also check out our recipe for Piñata Cupcakes.

Pinata Cake

Active Time: 60 minutes
Bake Time: 24 minutes
Serves: 14-16

Ingredients:

Pastel Buttermilk Cake:
3-1/2 cups cake flour
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 tsp vanilla extract
1-3/4 cups buttermilk
Gel food coloring

Cake Batter Buttercream:
1 cup unsalted butter, softened
6 Tbsp cream cheese, softened
5 to 5-1/2 cups confectioner’s sugar
2 tsp vanilla bean paste or vanilla extract
1/2 tsp almond extract
2 to 4 Tbsp cream or milk

Assembly:
3-inch round cutter
1 to 1 1/2 cups assorted candy
Sprinkles (optional)

Pinata Cake

Directions:

Pastel Buttermilk Cake:
1. Pre-heat the oven to 350°F. Grease and flour four 8-inch round cake pans and set aside.
2. Sift together the flour, baking soda, baking powder and salt. Set aside.
3. In the bowl of an electric mixer, mix the butter on medium until smooth. Add in the sugar and mix on medium-high until fluffy and pale in color (3 to 5 minutes). Stop the mixer and scrape down the bowl.
4. With the mixer on low, add in the vanilla and eggs, 1 at a time. Mix until combined and smooth.
5. With the mixer on low, add the dry ingredients and buttermilk in alternating batches, starting and ending with the dry ingredients. Mix just until the batter is incorporated. Do not over-mix.
6. Evenly divide the batter into 4 bowls. Tint each with gel food coloring of your choice and mix to combine. Place each different color of batter into the prepared pans and bake for 20 to 24 minutes, or until a toothpick inserted into the centre of the cakes comes out clean. Let cool on a wire rack from 10 minutes before removing the cakes from their pans.

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Cake Batter Buttercream:
1. Using an electric mixer, beat the butter and cream cheese together on medium until smooth. With the mixer on low, gradually add in the remaining ingredients. Once the sugar begins to incorporate, turn the mixer up to medium-high and mix until light and fluffy (3 to 5 minutes). Adjust the sugar and cream quantities until desired consistency is achieved.
2. To decorate an 8-inch cake with the ruffle pattern (as photographed), the icing recipe will need to be multiplied by 1. For a smooth or rustic finish, use the recipe as is.

Pinata Cake

Assembly:
1. Carefully trim the tops of each cake layer until even. Discard the scraps or save for another use.
2. Using a round cookie cutter, biscuit cutter, or the rim of a drinking glass, cut out the centres of two of the cake layers. The openings should be about 3 inches in diameter. These two layers will become the middle layers of cake. Set aside.
3. Place the bottom layer of cake on a cake board or serving dish. 4. Spread on about 3/4 cup of buttercream with an offset spatula. Top with one of the centre layers of cake and repeat. Place the second middle layer of cake next, then frost the inside of the rings with buttercream.

Pinata Cake
4. Fill in the centre with a variety of candies and/or sprinkles. Top with the final layer of cake. Crumb coat then frost the cake with the remaining buttercream.
5. To create the ruffle design, frost the top of the cake as normal but leave only a thin layer of buttercream on the sides. Fill a piping bag fitted with a medium star tip with buttercream. Starting at the bottom of the cake, use a zigzag motion to pipe ruffles up the side of the cake. The zigzag pattern should be about 1-inch wide and as straight as possible. Continue to pipe vertical rows of ruffles until all of the sides are covered. Top with sprinkles, if desired.

Looking for more delicious recipe? Try our 25 Best Birthday Cakes.

Buttercream Filled Maple Sandwich Cookies

Nothing says Canada quite like maple syrup — and nothing says it’s the holidays quite like cookies! These maple cookies are delicious baked up just as they are, but a sweet maple buttercream filling will take them to the next level. Just pipe some frosting on one cookie, top it with another and you’ve got a perfect after-dinner dessert or homemade gift.

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Prep Time: 25 minutes
Cook Time: 35 minutes
Makes: 24-30 cookies

Ingredients:

Dough:
1 cup butter
1 cup sugar
1 egg
¼ cup maple syrup
2 ½ cups flour
¼ tsp salt

Icing:
1 cup butter
4 cups icing sugar
2 tsp maple extract
2 Tbsp 35% whipping cream

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Directions:
1. In a large bowl, using a hand mixer beat together butter and sugar until fluffy, about 2-3 minutes. Add egg and beat for 1 minute. Add maple syrup and beat to combine, about 1 minute.
2. In a medium sized bowl, combine flour and salt. Add flour mixture to butter mixture and mix until dough comes together, about 1 minute.
3. Dump dough onto a lightly floured surface. Shape into two round discs, wrap in plastic wrap and place in fridge for 1 hour.
4. Preheat oven to 350°F. Line two baking sheets with parchment paper.
5. On a lightly floured surface, roll out one disc of dough until ¼” thick. Use extra flour if dough is sticky. Cut out 2” rounds, and place 1” apart on prepared baking sheets.
6. Bake cookies for 8-10 minutes, until dough is just starting to turn golden brown around the edges. Let cool and repeat with remaining dough.
7. Make icing by combining butter and icing sugar with a hand mixer. Mix on medium speed until combined, about 2 minutes. Add maple extract and cream, and continue to mix on high speed until icing is light and fluffy, about 5 minutes.
8. Pipe icing using a star tip or spoon, about 1 Tbsp icing on the inside of one cookie. Sandwich cookies together and repeat with remaining cookies.

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Carrot Cake Loaf with Cream Cheese Frosting

Carrot cake is one of those popular desserts you can make all year round. What I love most about this cake it that it isn’t cloyingly sweet — with a hint of cinnamon and the thick cream cheese frosting, the flavours really blend well together. Thus creating a dessert that can calm anyone’s sweet tooth, but not be too much.

This recipe is so simple, anyone can make this cake. Don’t be afraid to dabble in the art of baking. This recipe will be so easy, you will make it over and over again!

carrot cake loaf

Carrot Cake Loaf with Cream Cheese Frosting

Ingredients:
½ cup unsalted butter
½ cup vegetable oil
1 ½ cup non fat Greek yogourt
1 cup granulated sugar
2 eggs
3/4 cup buttermilk
2 cups shredded carrots
2 1/4 cups flour
2 tsp baking powder
1 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp salt
4 oz cream cheese, softened
1 1/2 cups powdered sugar

Directions:
1. Preheat your oven to 350°F. Spray a 9 x 5 loaf pan with nonstick cooking spray.
2. Cream together butter and sugar until light and fluffy. Beat in oil and yogurt. Add the eggs, one at a time, beating after each. Slowly pour in the buttermilk then stir in the shredded carrots.
3. In another bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon. Add to the wet ingredients and mix until just combined. Pour batter into prepared loaf pan and bake for 1 hour.
4. Let cake cool completely before frosting. To make the cream cheese icing, beat together the softened cream cheese and remaining 4 Tbsp butter. Add the powdered sugar and continue to beat until light and fluffy. Spread frosting all over the top of the cooled carrot cake loaf.

amanda riva Amanda Riva is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients. 

Amanda Riva is part of the Blog Network family.

How to Make a Pink Ombré Rose Cake

After seeing an ombré cake on Pinterest, I knew I wanted to give it a whirl. But don’t fret if you are thinking, “that is way too detailed and complicated for me,” because it’s not. It’s actually way easier than you think. Now let’s get to the recipe!

The elegant buttercream roses on the outside of this cake are truly stunning, but once you slice into it, lovely ombré layers are revealed — rich pink down to an ivory white. Overall, this cake is a real show stopper!

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Ombre Cake:

Ingredients:

3 boxes of French Vanilla cake mix
9 eggs
3 cups of water
1 1/2 cups melted butter
1 vanilla bean scrapped
3 tsp vanilla
Pink food colouring

Directions:
1. Combine all the ingredients until the batter is nice and smooth, and free of lumps. Grease a 7? round cake pan and fill it with the white cake batter. Now this is where your gradual colouring comes in. Using the pink food colouring, add a tiny bit and mix until the batter becomes a light pink. Pour another 7? round cake pan filled with light pink batter. Bake the two cake pans as recommended on the back of the cake box (mine was for 350°F for 23 minutes).
2. Now add more pink colouring to your batter and mix until you get a darker pink, and pour into a cake pan. For the last cake pan, my batter wouldn’t get any darker so I added a very small amount of purple food colouring to darken the pink, then poured it into my cake pan. You will also have enough left over batter to make 12 cupcakes to go with your cake!
3. Once your four cakes have baked, set them aside to cool for 10 minutes, remove from the cake pans and allow to fully cool on a cooling rack. Now it’s time to prep your buttercream.

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Ombre Buttercream Icing:

Ingredients:
2 cups room temperature butter
3-6 cups of icing sugar (depending how thick you like your icing to be)
4 tsp Madagascar vanilla
2 tsp Mexican vanilla
1 vanilla bean scrapped
1 tsp salt
2 tsp butter flavoring
1/4-1/2 cup heavy cream

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Note: Before we get into the directions for the buttercream, I cannot stress enough how important it is to taste and go with adding ingredients. Do the wet ingredients 1 teaspoon at a time, taste and go. Start by really whipping your butter. This should take at least 5 minutes on a high speed until your butter gets nice and fluffy. Now add in the icing sugar 1 cup at a time. Continue to whip and add until you get a consistency you like. Add the vanillas, vanilla beans, salt and butter flavouring. Whip again. Slowly add your cream last. If your icing is too runny, add more icing sugar. Too Thick? Add more cream.

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Directions:
1. Start by really whipping your butter. This should take at least 5 minutes on a high speed until your butter gets nice and fluffy.
2. Now add in your icing sugar 1 cup at a time. Continue to whip and add until you get a consistency you like.
3. Add your vanillas, vanilla beans, salt and butter flavouring. Whip again.
4. Slowly add your cream last. If your icing is too runny, add more icing sugar. If it’s too thick, add more cream.

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Building your cake:

1. Time to build you cake! Make sure to level off all your cakes using a cake leveler — this ensures the cake will stack nicely and most of all, looks great after your done.
2. Put your white cake on your serving plate and coat the top with a layer of icing (this is called a crumb coat and will help everything stick together and make your cake look pretty). Continue with your light pink, medium pink and dark pink cake slabs. Once they are all stacked, coat the outside of the cake with a smooth layer of buttercream.
3. Next up are your little buttercream roses. Fill an icing bag with a 1M tip (you’ll need a large coupler for this too) and start to pipe one row of white roses.
4. I eyeballed my ombré to the size of the cake layers and just worked my way from the bottom to the top of the cake. To ice a rose, start in the middle and make a circle, drawing it outwards. Once you have a complete circle, trace the outside again with buttercream until a nice rose forms. Watch this video if you need some visual aid.
5. Now just like you did with the cake batter, gradually start to dye your icing. Add in a bit of food colouring, mix, pipe on a row of roses, add more food colouring and pipe more roses until you are done!

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100x100_BS Carlene and Bob Deutscher are the dynamic sibling duo behind BS’ in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS’ in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography!

Carlene and Bob Deutscher are part of the Blog Network family.