Baking With Anna Olson
This past weekend was Thanksgiving weekend! I love this time of the year simply for all the wonderful moments spent with the family with good food and the beautiful fall weather. As was inevitable, I made one (or three! recipes to come) dessert to bring along to my parents house. This dessert was an easy pick because I had too many apples that I needed to pass and more importantly, it looked delicious!
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As one might remember, my last attempt at making a triple-layer lemon cake with lemon curd and Swiss lemon buttercream was not very successful. Actually, pretty much everything went wrong when I did those recipes. However, I had vowed to redo the recipe to prove to myself that I could do it. Fortunately, there was a recipe in the book for the same cake but for a smaller version (the other one was made to me a wedding cake!). As such, I did this smaller cake which has the same components and the same ingredients. I was very pleased with how this one turned out.
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Father’s Day is coming up this weekend. That can only mean one thing: it’s time to make a cake! It felt good to get back into baking after taking a small break (I was moving and everything was packed!). My dad uncharacteristically and specifically mentioned that he would very much like for me to make him a carrot cake for the occasion. Who am I to refuse?
Read MoreYield: a 6- and 9-inch 2-tier round cake Recipe: 37/200 “Back to Baking”, pp. 178 As mentioned in my previous two posts, I made a triple-layer lemon cake for my mom this mother’s day. I say triple-layer not because of the physical cake layers, but rather because the cake is composed of three…
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I realized very recently that I hadn’t baked cupcakes for a long time. I took advantage of a friend’s birthday this weekend to make these cute red velvet cupcakes. They were moist, tasty and the frosting was exquisite.
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I decided to make this caramel-frosted triple-layer chocolate cake for my sister’s birthday. She loves anything sweet, so I figured this would be proper. The recipe was effortless to follow and the result was superb. The cake, particularly with the delightful caramel frosting that tastes like sucre à la crème, was scrumptious.
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If I had 0.01 seconds to think about and name my favorite dessert, it would no doubt be cheesecake. I rarely eat desserts in restaurants, but when I do I almost always opt for the classic cheesecake with the fruit coulis. I cannot help it, it is a craving that is rooted deep within. I love cheesecake. However, I have never ever (how dare I!) made one myself.
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Part two of my cake and cookie birthday baking: a rich vanilla cake with a fudge frosting. This cake was just as promised: moist, rich and utterly delightful with its distinct vanilla flavour.
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Since my family was receiving the extended family for Christmas, I decided that it was time for me to make a special and elegant-looking dessert. Consequently, I decided to venture, go out of my comfort zone and make (or at least try to!) the Viennese Sacher torte.
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To start off the holiday season, I figured it was time to try a classic but that I have never actually made myself: the classic gingerbread cake.
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Valerie 