Chocolate Vanillla Marble Cake

June 5, 2011

Vanilla Cake

2 cups soy milk

2 tsp lemon juice

2/3 cup canola oil

1 tbsp 1 tsp vanilla extract

2.5 cup flour

1 tsp baking soda

4 tbsp cornstarch

1/2 tsp salt

Combine soy milk, lemon juice, sugar, vanilla, oil and whisk together. Sift in dry ingredients and whisk together until smooth.

Chocolate Cake

250 mL soy milk

5 mL lemon juice

195 g sugar

85 mL oil

5 mL vanilla

165 g flour

40 g cocoa

5 g baking soda

2 g baking powder

Combine soy milk, sugar, oil, vanilla and whisk together. Sift in dry ingredients and whisk until smooth.

  • Place vanilla cake in sheet pan. Drop in chocolate cake and swirl around (I use a chopstick for this). Bake at 350 for 40-45 minutes.

Vanilla Buttercream

1 cup Earth Balance shortening

1 cup Earth Balance margarine

7 cups icing sugar

1 tbsp vanilla extract

1/2 cup soy milk

  • Whip together shortening and margarine until smooth. Add icing sugar and soy milk/vanilla alternating. Once combined, whip for 7 minutes.

Whipped Chocolate Ganache

1 lb 3 oz dark chocolate

1 cup soy creamer

  • Melt chocolate over a double boiler. Heat soy milk and add. Chill in fridge overnight. When ready to use, whip for 3 minutes with electric beaters.

Chocolate Tiles

1/2 cup cocoa butter

2 cup chocolate

  • Line a baking sheet with parchment or wax paper. Melt cocoa butter. Drizzle or pipe over the paper and let harden in the fridge. Melt the dark chocolate and spread over top of the hardened cocoa butter. Let set in the fridge and cut into pieces.

Assembly: Cut cake in half and spread chocolate ganache between layers. Coat entire cake with icing. Line edges with chocolate tiles or as desired.

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My Perfect Easter

April 3, 2010

This cake exhibits my view of Easter. I love lambs and I love carrot cake. Carrot cake is one of the only cakes I really like to eat, actually. Especially this one. This one has macadamia nuts, coconut and candied ginger in it. It’s so great. The recipe is from Vegan with a Vengeance and here’s the recipe:

Ginger Macadamia Coconut Carrot Cake

2 1/3 c all purpose flour

1 T baking powder

1 t baking soda

3/4 t salt

2 tsp cinnamon

1/2 tsp nutmeg

1 c pineapple juice

1/2 c canola oil

3/4 c sugar

2 t vanilla extract

1 c macadamia nuts, roughly chopped

1/4 c crystallized ginger, chopped

1 c unsweetened coconut

2 c carrots, grated

Preheat oven to 350F. Have ready 2 8-inch round springform cake pans, lightly greased. In a large mixing bowl sift together the flour, baking powder, baking soda, salt, and ground spices. In a separate large mixing bowl, mix together the pineapple, oil, sugar, maple syrup, and vanilla. Add the dry ingredients to the wet in batches, and combine well with a hand mixer or strong fork. Fold in the macadamias, ginger, coconut, and carrots. Divide the batter evenly between the two round cake pans and bake for 40 to 45 minutes. Let cool in pans.

I baked mine in square pans though for a different look. I made cream cheese frosting for the cake and the sheep and just used a regular sugar cookies for the cutouts. 😀


St Patricks DAY !

March 16, 2010

I love last year’s St. Patrick’s Day cupcakes and I knew I wouldn’t find anything to top them because they’re TOOOOO CUTE. However, I’m proud of this cake because it’s flavours are unique and it tasted good…It’s matcha cake, almond cake, and almond buttercream frosting. I had a short of annoying time frostin this whole cake. I don’t know why but it was just not working out well. It just didn’t turn out as nice as it could have. However, it’s a cake and cake is cake and I think it’s pretty cute. I like the elegant cake with the small pearls. I just bought the pearls today and this cake pan and I LOVE the shape of it. I can’t wait to make another cake  with it ! The cupcakes are matcha with almond buttercream and small decorations.

Matcha/Almond Cake

1 cup soy milk

1 tsp. apple cider vinegar

3 tbsp matcha

⅓ cup canola oil

¾ cup sugar

2 tsp. vanilla extract

1¼ cups all-purpose flour

2 Tbsp. cornstarch

¾ tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

Combine soy milk, apple cider vinegar, canola oil and sugar and matcha and mix until smooth.

Add dry ingredients and mix until incorporated.

Place in greased 6” cake pan and bake at 350 degrees for 50 minutes or until toothpick inserted in center comes out clean.

**For almond cake, omit matcha and replace vanilla extract with almond extract.


Cake that Dreams are Made of

January 17, 2010
The day that I learned Oreos are vegan was probably one of the better days of my life. This cake is, obviously, similar to the Oreo cupcakes but in cake form. How great. Today, I felt like it was a day for cake. No special reason – I just wanted to make a cake.
This recipe took an entire box of Oreos to make. I don’t have exact measurements for the recipe, but here’s the gist of it. This cake has Oreos around the edges in the bottom. On top of that is vanilla cake with crushed Oreos in it. On top of that is have a recipe of plain chocolate cake, just put over top of the vanilla batter in the pan. The frosting is buttercream frosting with chocolate cookie crumbs in it and the darker frosting is chocolate buttercream with black food dye.

Great Cake

A Day for Chocolate

June 25, 2009

Today is my brother’s half birthday. His birthday is on Christmas, and because he doesn’t get a “real” birthday party, we celebrate the half. He requested something with chocolate mousse, so I made a chocolate cake…but only half. Also, half a batch of cupcakes.

It’s an easy chocolate cake, cut in half and piled, with a layer of chocolate ganache in between the layers. I put a layer of the ganache, let it cool, and put another layer. The cupcakes are also just chocolate, with a layer of ganache and chocolate mousse on top. The mousse didn’t turn out as thick as usual, so it didn’t get to be piled as high, which is sort of disappointing, but it’s alright.

Definitely ended up with chocolatey chocolatey cake. Chocolate ganache, mousse, sprinkles, and chunks of dark chocolate.

Blueberry Crumbly

June 5, 2009

Blueberry Crumb Cake

Funny story about this cake…

As I was mixing the ingredients together and doing usual cake making things…I was thinking, “This will bake for 55 minutes. Usually when things bake for a long time I forget about them and they get taken out a little late…La la la.” then I thought, “Wow, this is a lot of blueberries…I hope it turns out. I really don’t want to ruin so many blueberries…” So, I finished putting the cake together and I put it in in the oven, scheduling the time it should come out. I did some other things for awhile and, big surprise, I forgot about my cake. An hour and a half later I strolled casually into the kitchen and looked at the hot oven. Suddenly I remembered my cake…my blueberry crumbly cake. 😦 I was upset that I forgot about it but it ended up being fine, though maybe a little dry compared to how it could have been. Everyone so far has liked it, so I guess it’s fine. I’ll definitely make it again, though maybe the right way. Here’s the recipe, so try it out:
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 teaspoon baking powder
  • 3 cups flour
  • 1 cup Crisco, or other shortening/margarine/butter
  • 1/4 teaspoon ground cinnamon
  • 4 cups fresh or frozen blueberries
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 4 teaspoons cornstarch
  1. Preheat the oven to 375 degrees F and grease a 9×13 inch pan.
  2. In a medium bowl, stir together the sugars, flour and baking powder, and cinnamon. Cut in the shortening 1 tsp at a time with a pastry cutter or fork. Press half the dough into the pan.
  3. In another bowl, stir together the sugars and cornstarch. Mix in the blueberries and pour the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
  4. Bake for 55 minutes (or whatever… 😉 ). Cool completely before cutting into pieces.

Valentine’s… ♥

February 14, 2009

Valentine’s Day !!!! My favourite holiday to make cakes for… 😀

This was my favourite cupcake I made, so he got his own special picture.


…And the class photo. These are strawberry cupcakes with strawberry frosting. Some also have chocolate topping on them, and a chocolate foil heart.

This is the CAKE I made for a certain someone. Someone who doesn’t like sprinkles…So I had to be creative. 😉 He also doesn’t like a lot of frosting, but you’ve gotta draw the line somewhere. It’s a matcha green tea, vanilla swirl cake with light strawberry and vanilla buttercream.

Have a happy lovey dovey daaay !