Cake

Smore’s Ice Cream Cake:

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April marks the start of “lab” birthdays.  here is the first birthday cake of the year !

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Graham Cracker Cake:

Filling:

  • 2 cups (1 pint) heavy cream
  • Mini chocolate chips
  • Chocolate ice cream
  • Mini marshmallows

 

INSTRUCTIONS

Graham Cracker Cake:

  1. Preheat oven to 350F and grease and flour three 6″ cake rounds, line with parchment.
  2. In a medium bowl, whisk flour, graham cracker crumbs, baking powder, baking soda, and salt until well combined.
  3. Using a stand mixer fitted with the paddle attachment, beat butter until smooth.
  4. Add sugars and beat on med-high until pale and fluffy (2-3mins).
  5. Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla.
  6. Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition. Do not overmix.
  7. Spread batter evenly into prepared pans. Smooth the top with a spatula and whack the pans against the counter to evenly distribute.
  8. Bake for approx. 40mins or until a toothpick inserted into the center comes out mostly clean.
  9. Place cakes on wire rack to cool for 10mins. Whack the pans on the counter to loosen the cakes and turn out onto wire rack to cool completely.

Filling:

  1. Whip the cream till it reaches soft peaks and fold in the mini chocolate chips
  2. Bring the ice cream to room temperature so that it can be spread.

Assembly:

  1. Cut the cake into two layers and place one layer on the bottom of the springform pan.
  2. Spread ice cream, as much as you like. Sprinkle some chocolate chips and marshmallows, if you want.
  3. Add the other cake layer on top and press down
  4. Add the chocolate chip whipped cream on top
  5. Decorate with more marshmallows, chocolate chips and graham crackers crumbs.
  6. Store in freezer.
  7. Thaw in the fridge for 10-15 minutes before cutting into this messy delight !
Cake

Chocolate chip cookie cake

cake

As the unofficial “birthday-cake-baker” in lab (a job that makes science failures bearable)– I present the first cake of the year.  My labmate is a big fan of cookies and so I made him a cake that paid homage to the all time classic, the chocolate chip cookie.  This cake may look “over-the-top” (not my words), but it is two layers of chocolate cake with a cookie dough filling in the middle.  It a mascarpone cream frosting, a chocolate ganache drizzle and crushed cookies on top.  I had fun making it, and my labmates enjoyed it.  I hope this inspires your next baking adventure !

Classics · Dessert · Italian · Pastry · Treats

Cannoli Cups

A shortcut to a classic italian treat !  Super simple and oh so delicious, you will need to make a double batch !

Ingredients:

For Cups

Flour for dusting surface

4 refrigerated pie crusts

2 tablespoons white sugar

1 teaspoon cinnamon

For Filling

1 (32oz) container of whole milk ricotta cheese

1/2 cup confectioners’ sugar, plus extra for dusting finished cups

2 tablespoons white sugar

1 teaspoon vanilla extract

1/4 cup mini semi-sweet chocolate chips (well I used a little more, its chocolate, satisfy your cravings)

Method:

Strain the ricotta cheese overnight or long enough to remove all the water.

To the strained cheese add all the flavourings and sugar and mix to combine.

At the end, add the chocolate chips and fold it in gently. Chill in the fridge while you make the cups

Heat oven to 425°F. Unroll the piecrusts onto a lightly floured surface and sprinkle the top of each crust with the natural sugar and the cinnamon. Lightly roll over it with a rolling pin so that sugar and cinnamon are pressed into the dough.

With a 2 1/2-3 inch round biscuit cutter or cookie cutter or a glass, cut out circles and lightly press them inside an ungreased mini muffin or mini cupcake pan to create a pastry cup.

Bake for about 10 minutes or until cups are golden. Remove from oven and allow cups to cool. Once cups are cool they can be removed from tin and filled.

Fill the cooled cups, right before serving (or they will get soggy) and top with more chocolate chips.

Enjoy !