Gateaux Rose

Layered Birthday Cake

2013-05-06T12:37:00.002-04:00

I didn't want to face another episode of birthday cakes gone horribly wrong (sorry mom) so I kept things sweet and simple on this one:

I baked up one of my favourite go to chocolate cakes and layered it sky high, using whipped cream folded with manuka honey. The spices in the chocolate cake were quite subtle, but just enough to give it a helping hand. Finishing off the tower was a healthy dollop(s) of dark chocolate ganache, and a handful of blackberries in lieu of sprinkles ;) And there you have it,

a cake made with love for my fantastic Papa!

...Lucky for me, Mother's day is just around the corner, offering me the chance to redeem myself from the flaming monster blob that my mother got for her birthday.

Oh the things that don't make the blog..

Springtime Tartlets

2013-04-15T20:27:00.000-04:00

A RECIPE!!

I haven't posted one in a while, and I think this might be perfectly suited for your next little sunday morning project (paired with an xlarge coffee with newspaper.. do you get the newspaper?) These tarts are brightly flavoured, and just sweet enough to balance the tanginess of the yogurt and lemon.

Pie Crust ----->
4 - 6 little tartlet pans with removable bottoms.
1 1/4 cup flour
2 tsp sugar
1/2 tsp sea salt
1/2 cup COLD unsalted butter
1/4 cup REALLY COLD water (put an ice cube in your measuring cup!)

Whisk your dry ingredients together in a medium bowl. Cube your butter and add to dry mix. Working quickly, cut your butter in with a pastry cutter until butter is squished to the size of little peas. If you're working in a hot kitchen, take a moment and stick your bowl in the freezer in for a few minutes before moving onto the next step.... which is to add your water. Add water and roughly bring your mixture together, working it as little as possible. Wrap in plastic, and allow it to rest in the refrigerator for a minimum of 30 min.

Preheat oven to 375 degrees. Roll out your dough and press into your tartlet pans. Prick the bottoms with a fork, and rest them in the refrigerator until your oven is fully pre-heated. Cut circles of parchment paper to line your crust, and fill with dried beans or pie weights. Bake until sides become golden brown. Remove pie weights.

Filling ------>
150 ml Greek yogurt
1/4 cup of sugar
1 large egg + 2 egg yolks
50 ml fresh lemon juice
1tsp zest
1 heaping tbsp honey

Combine yogurt and sugar until well blended. Add eggs and mix until fully incorporated. Add lemon juice, zest and honey. Once your crust is browned, add filling, and return to your oven on convection at 350 degrees. Bake until set.

Allow tartlets to cool on a wire baking rack, and top with raspberries in the decorative manner of your choosing. Present them on a pretty platter, allow for clapping, then chomp, chomp, gulp, yum!!

SPRING!

2013-04-02T21:57:00.001-04:00

It's here, and the evidence is irrefutable. I'm shopping for a wheelbarrow and green things are sprouting up from planted seeds - birds are getting louder, and my excitement for the upcoming wedding season is building.

in keeping with the season, here's my ridiculous take on fresh strawberry shortcake (it was our Easter dessert!) with a spun sugar topper / nest :)

Special Post Featuring Katie Tower part 3

2013-02-11T15:33:00.000-05:00

Last grouping of images with Katie Tower!

Sure wish I had someone with her talents at my beck and call... but until the husband and/or cat can figure out how to stage sweets and adjust the white balance on my camera, I'll be taking pictures on my own (whaaah)

Special Post Featuring Katie Tower (part two)

2013-02-10T12:01:00.000-05:00

More Valentine's day love from the kitchen with Katie Tower - keeping it simple with a rustic blackberry, chocolate cake, built for two. If you're wondering how one finds a cake pan that measures 3 - 4" round, the answer is likely already in your kitchen. I baked up a fun and fluffy chocolate cake in a 9" pan, then stamped out smaller rounds by using a glass flower vase (a biscuit cutter would also do the trick!)

Fill layers with your favourite preserve / filling and secure them together using three wooden skewers cut to equal the height of your stacked cake. Frosting a cake of this size is a real exercise in patience - make sure you've whipped your icing so that it's super and soft and workable, then slap it on and have a laugh. It'll likely look like a disaster for the first five minutes, but once you've got all sides covered, you can start tailoring it a bit. Tiny cakes are more difficult to work with, because they're likely to tip and wibble wobble. Don't stress!! Cakes need not be perfect to be pretty.

*thanks again to Katie Tower for these great shots. Whatta gal!

Special Post Featuring Katie Tower:

2013-02-09T18:17:00.000-05:00

For the most part, I'm a quiet creature who needs total focus while prepping sweets in the kitchen. This means I'm often strict about keeping distractions to a minimum; no music, and no talking.

Doesn't that sound like fun? Well it is. For me anyhow...

So it's a rare happening to have shared my space with another creative mind, but blogger Katie Tower is one very talented individual, and holy flapjacks she can make things look pretty on the internet (click here for proof) More than that though, she's got great vision, and the motivation to make things happen. Have a look through part one of our valentine's day collaboration:

I'm still chipping away at bits of paper and working on valentines toppers. V day is fast approaching and I'm nearly booked solid - so if you're hoping to squeeze an order in,

send me an e-mail very soonish!

*of course, photos taken by Katie Tower. Wee!

Valentine's Day Cupcake Toppers

2013-02-04T19:26:00.001-05:00

I've been chipping away at my valentine craft list, and stock piling romantic cupcake toppers.

I can still sneak in another order or two, if you'd like to surprise your sweetie pie with sweets.

Flourless Dark Chocolate Cakes with Boiled Icing

2013-01-13T22:10:00.001-05:00

Boiled icing folks, it's a wonderful thing. I've been making batch after batch over the holidays, and I've finally perfected my technique over the past weekend. Here's what I can tell you:

If you ask me, the magic comes from heating your egg whites (with sugar!) over a double boiler.. I much prefer this method to pouring hot sugar syrup into your whipping egg whites. I've found that the double boiler results are more stable, and never grainy.

Boiled Icing:

3 Egg Whites
160 grams white granulated sugar
1/4 teaspoon cream of tar tar
3 tablespoons honey or maple syrup

Bring a pot of water to a simmer. In a large clean mixing bowl, whisk your egg whites, sugar, and cream of tar tar. If you have a nice big balloon whisk, now's the time to use it - this recipe is a real arm workout if you have noodle arms like I do. Place your mixing bowl over the pot of simmering water (making sure the bowl does not touch the water) and whisk whisk whisk!! Be mindful of your egg whites... if you notice any signs of congealing on the sides of your bowl, remove from heat, and continue to whisk. Continue whisking over the heat (removing for a few moments when necessary) for about ten minutes. When mixture has turned white, is quite warm to the touch, and the sugar has dissolved, then you can whisk the mixture on high in a stand mixer. Whisk until completely cool and add your syrup - mix until it is well incorporated.

Boiled icing is best when enjoyed immediately, but if you're not planning on sticking it in your mouth within the hour, keep it in the refrigerator. When left on the counter, it'll dry out quickly, and form a not so lovely crust.

Christmas Wreath Cake

2012-12-27T19:28:00.002-05:00

I made a conscious effort this year to preserve the happiness in my Christmas holiday, and defend it from loud and noisy malls, impatient humbugs, and stressful rushings. I kept everything simple this time around, making most of my gifts by hand, and designed my desserts WHILE i was making them.(normally I prep decorations well in advance, then change my mind, then re-change my mind - which leads to so much decorative waste!) So on the day before Christmas, I decided to make a wreath cake, committed myself to the idea, and was quite happy with the result. My only regret was that the cake was quickly dubbed the roman crown.... Next time, I'll add some holly berries or rose hips ;)

Tender buttermilk cake with kirsch and white chocolate cream cheese frosting

and whipped eggnog custard:

Here's the cake before being iced and crowned. You'll see that I'm not too fussy about making perfect edges here... It's Christmastime folks!! A time to make dollops of whipped eggnog custard as generous as possible.

It's a little belated now, but Merry Christmas to you all. I hope you're also able to spend some quiet time with your family, and enjoy the good things that surround you.

THIS WILL HAPPEN SOON

2012-11-08T22:15:00.001-05:00

And you can bet your sweet patootie that I'll be there.

Come in and stock up on the works of your favourite visual artists and fine crafts people- there will be tons to choose from, all under the charming canopy of the Halifax Crafters Society:

Owl Cookies and Shameful Secrets.

2012-10-29T13:12:00.002-04:00

Buttery sugar cookies with a hint of clove and a traditional super sweet icing

flavoured with kirsch and vanilla:

!!!!!!PUMPKIN CHEESECAKE WITH A CHOCOLATE CRUST!!!!!

Excuse the capslock here, but my feelings of excitement and shame are taking over....

I have never made a cheesecake in my entire life. EVER.

To my complete surprise, this one was a total pleasure to make. Not nearly as frightening as I thought it might be, and was actually DELICIOUS :o

Eww and Aww

2012-10-29T10:38:00.002-04:00

A sampling of the varietety of cupcakery made for friends over the weekend :)

Another Teensy Cake

2012-10-19T22:09:00.001-04:00

I've made quite a few of these sweet little cakes over the past few months, and I think they're perfect in their unfussiness. Not everyone wants a cake with lace and frills, and this one strikes a nice balance of being decorated, without going over the top with frou-frou details.. ya know?!

For you apartment therapy followers out there, you'll notice my BLATANT pumpkin copying from their recent pumpkin painting post. I seriously can't help myself with those darn crafty projects.

Hello, Cake Pops!

2012-10-01T12:45:00.000-04:00

Although they're relatively new in popularity, there's something seemingly nostalgic about cake pops. I'll bet they would have been a huge hit across American kitchens in the 50's and 60's, don't you think?

Birthday parties and cake pops are a match made in heaven, especially when there are youngsters in search of something extra sweet - because these things are SO INCREDIBLY SWEET! They can be decorated in any colour of the rainbow, making these little guys super duper cheerful treats.

Homemade Fuit Roll Ups!

2012-09-24T14:03:00.000-04:00

Tiny apples have been patiently maturing on their branches, transforming themselves into the perfect autumn fruit. They (..the apples) have done an excellent job this year, of becoming especially delicious, and plentiful across Nova Scotia! So go ahead and take a trip to your local u-pick and salute the beginning of Fall.

There's really no shortage of apple recipes out there, but I think you ought to give this one a try.

It's SO EASY!!!! and fun. and yummy. and awesome.

Homemade apple and blackberry fruit roll ups:

FRUIT ROLL UPS

2 cups of peeled and diced apples
2 cups of blackberries (or raspberries! cherries! strawberries!)
2 tablespoons of lemon juice
1/2 cup of sugar
1/4 cup of water

1. This is easy stuff folks.. toss all your ingredients into a medium sized pot, and turn your burner to medium high heat, stir frequently. Allow the mixture to bubble, then turn your heat to medium - low. Stir from time to time, making sure your fruit doesn't get scorched. Once the apples and blackberries soften, and turn into a thick, homogeneous mixture, remove from heat and allow to cool for 10 minutes.

3. Pre-heat your oven to 170 degrees F, and line two cookie sheets with ample parchment paper.

2. Using a hand blender, blend your mixture so that it becomes perfectly smooth. Divide one half onto each prepared cookie sheet, and spread evenly using a spatula. Rap cookie sheet onto a hard surface to further spread the mixture evenly.

3. Place cookie sheets in oven, and rotate once every hour. Baking time depends on the level of humidity of your mixture. I found 3 hours was perfectly adequate for my fruit roll ups, but you may require an extra hour or more. The fruit should peel back easily once cooled. Test if you're unsure of readiness.

4. Allow to cool, and cut into strips (with parchment paper still on) using clean kitchen sheers. Roll, and fasten each strip using bakers twine, parchment paper with tape, or whatever your heart desires! Store in an airtight container.

Yay, it's What??

2012-07-31T23:27:00.003-04:00

This is my favorite vanilla cake, paired with a salted

caramel sauce and matching mousseline.
A happy little treat to help make a great summer's day, even greater.

One Tiny Cake With A Lot To Say!

2012-06-18T20:03:00.002-04:00

This is one itsy bitsy cake, made for four fantastic people...

Hope there's enough for breakfast tomorrow!

(yellow butter cake filled with lemon curd and frosted with coconut mousseline)

Cookies for Dad!

2012-06-17T12:19:00.001-04:00

BUNNY CAKE!

2012-04-08T15:20:00.001-04:00

A very very happy Easter Sunday to you all!!

I should also mention, for those wondering why the blog has been so un-posty over the past while, that my husband and I have purchased our first home...

and we are still somewhat buried in boxes and renovations.

I have no idea where my spatulas are.

It'll also take some time to figure out where the best cake lighting is around the house -

so the little bunny cake had to go exploring.

To the dresser...

Fireplace mantle... (people put cakes on their mantles, right?)

Living room....

On the kitchen chair? (we're still without a kitchen table)

I'll figure it out in time. Once the kitchen is done, there will be lots of space for
snapping cake photos, and displaying my spatulas. Until then, we'll be in heaven working
on this "new"house of ours. It's old, creaky, and lovely.

And the bunny cake?
It's a delicate vanilla butter cake (tinted pink. I swear. Pictures to come)
filled with french vanilla bavarian cream and frosted with my new
favourite creamy Kirsh buttercream icing.

Our Wedding!

2012-02-13T11:31:00.000-05:00

As St. Valentine approaches us this year, I've decided that it might be time to show a few snaps from my own little love story. Bare with me here as I slip in a few non cake related photos amongs the wedding cakery...

My husband and I were married just this past September, in Lake Charlotte Nova Scotia. Our venue is surely one of the most enchanting places to visit on the eastern shore - if you find yourself driving along highway #7, do yourself a favour and stop into Memory Lane Heritage Village. I promise you won't regret it. There are chickens, sheep and kittens that roam the grounds of an authentic 1940's village, complete with school house, garage, church, and general store. IT'S AMAZING.

We both wanted an intimate, and friendly wedding day without too much fussiness or formality. We also wanted a venue that would accommodate a totally whacko DIY bride...

Early in the planning stages, I decided that I wanted to make all the cakes and favours myself. Knowing that I would be quite busy the day before our wedding with general preparations,

I kept the overall design simple and rustic.

The cakes are in seven single tiers, in varying colours and sizes.

The favours were orange, chocolate caramel truffles, and were prepared in advance.

Now that we're settling into our lives as a married couple, we're still overcome with relief for having found each other. Imagine, the man of my dreams thinks I'm the gal of his dreams - What Luck!!!!

Tomorrow we'll celebrate our first Valentine's day in wedlock, and we'll probably stay in, watch a horrible movie, and eat some cake. PERFECTION.

I hope you all have an equally perfect Valentine's day,

with the chance to celebrate with the people you love!!

*** Special thanks to our outstanding photographers!!!! Chelle Wootten Photography

Birthday Cakes for Wee Ones?

2012-01-23T15:17:00.000-05:00

Yes!! I love making special cakes for adorable little ones.

This teddy cake was requested by a friend, who's little tot turned one last week.

( She's the cutest gal you've ever seen. Seriously. Cuteness galore.)

Happy Happy First Birthday Haley!!

HAPPY NEW YEAR!!!!!

2011-12-31T18:01:00.000-05:00

A big hug and a raise of my wine glass to you all - This has been a most amazing year! I've never felt so optimistic about the future, which is a wonderful feeling to have on the eve of a brand new year.

I hope you all have a safe and joyful evening, and have the chance to reflect on your wishes for 2012.

HAPPY HAPPY TWENTY TWELVE TO YOU ALL!!!

The Yule Stump!

2011-12-26T13:22:00.000-05:00

After a frenzy of 14 cakes for Christmas, I had little time to make the genoise required for a traditional yule log. I opted instead to double a batch from one of my banana cakes, made a little extra salted caramel, and chocolate hazelnut mousseline. With the addition of a few fondant mushrooms, acorns and holly, I was quickly able to put together the yule log's close relation - the yule stump.

Happy Holidays To You All!

CHRISTMAS TIME IS HERE!

2011-12-25T13:11:00.000-05:00

Merrrry Christmas, one and all! May your

lawns be littered with reindeer tracks,

and your stocking filled with tasty treats.

Here's a few quick snaps of the 14 cakes from yesterday,

just before they found their way to happy recipients.

2011-12-18T14:53:00.000-05:00

I'm taking the day off to enjoy some sunday holiday preparations. Sorry email land. Sorry kitchen projects. I'm heading over to mother's house, and she's going to feed us a loving feast.

Pale Gold Stretch J... Martells $55.00	READY TO SHIP 8x10 ... maybesparrowsp... $15.00	sequined gold party... wytheshop $85.00	Citrine and Copper ... Phyr $50.00
High waisted Gold s... BOODWAH $20.00	Vintage Style Spun ... VintagebyCryst... $25.00	60s White Gold Spar... heartcity $50.00	30% Off Sale - Circ... honeytree $21.00
English Robin- Hand... SwallowAndTwig $24.00	Gold Paper Christma... PenguinCraft $21.00	set of three rag ba... FreeRangeGoat $9.00	gold heels (us 7.5 ... brownbagvintag... $28.00
Malt and cream pico... thegildedbee $3.99	Pizzelle Cookie Sug... madcitysue $7.50	SALE 15% Leather ba... Adeleshop $160.00	Perplexed Monkey Gr... benconservato $5.00

Treasury tool by Red Row Studio.

I took a few minutes this morning to noodle around with the etsy treasury, and compiled a list of favourite things. Take special note of the english robin ring made by swallow and twig - that gal is one super amazing talented lady. (!!!)