Every Easter I see these pretty speckled robin’s egg cakes pop up all over the food internet, and I’ve been wanting to make one myself for a while. I’ve also been wanting to make a coconut layer cake, so I combined the two and here we are!
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10 Years! {Nigella Lawson’s Coffee and Walnut Layer Cake}
Korena in the Kitchen turned 10 years old in January! It’s amazing to think that this little blog has been with me through an entire decade, chronicling my life in food. It’s fair to say much has changed in that time – three jobs, two post-secondary credentials, a boyfriend turned fiancé turned husband, home ownership, and now parenthood – but the thing that hasn’t changed is my love of making delicious things and sharing them here.
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A Birthday Cake for Max
My son, Maxwell, turned 3 months old last week. When the first contractions began the day before he was born, I started to make him a cake to distract myself from early labour: the famous Milk Bar funfetti Birthday Cake, a “birthday” cake in a very literal sense. I managed to bake the actual cake before things got too intense to continue and I had to put it unfinished in the freezer to deal with at some point in the future. A little over twenty-four hours later, I had a baby in my arms. Six weeks after that I had my feet under me enough to finish assembling the cake. And now, another eight weeks later, I’m finally getting around to posting about it – because newborns and postpartum and learning to breastfeed are NO JOKE!
Newborn Max, and 3 month old Max keeping me company on the couch while I work on this post 🙂
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Blackberry Hazelnut Layer Cake
The end of summer is my favourite, still sunny and warm with long golden afternoons but also a sniff of cooler air and the promise of sweater weather (which apparently is here now – we actually lit a fire in the fireplace last night!) and apple pie around the corner. The best part is all the glorious late season fruit – raspberries and peaches and plums (late summer is plum cake season, after all) and my very favourite: blackberries. Weekends in late August and early September, you will inevitably find me crouched on the side of the road or in the ditch foraging for blackberries, coming home with scratched forearms and purple-stained fingers and a bucket of shiny black fruit tasting of summer nostalgia.
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Double Chocolate Raspberry Cheesecake
I made this cheesecake several months ago (yes, I’m terribly behind on posting) to mark the retirement of a colleague. When I asked her what her favourite kind of cake was, she promptly answered either chocolate cake or cheesecake. I love it when people have a ready answer to that question, and also, how can you go wrong with either option?
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The Goldilocks Cake {Lemon Pistachio Layer Cake}
If you are a long time reader, you may be aware that I have been on a multi-year quest to make a lemon layer cake that is juuuuust right. I’ve made many, many attempts – the first one, with dense layers and teeth-achingly sweet cream cheese frosting; this meringue-topped beaut that introduced me to Tartine’s fantastic lemon cream; this lemon, blackberry and white chocolate behemoth; a cake with wonderfully soft and light layers but disasterously drippy frosting; another lemon and blackberry behemoth with more drippy frosting; and most recently, one that featured a brilliant lemon curd formula and was so pretty – but all were too dense or too sweet or too drippy, and still not juuuuust right.
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Salty Honey Pie
The Beatles said it best:
“Honey pie,
Honey pie,
Honey pie,
Honey pie,
I love you.”
I first made this salted honey pie from Four and Twenty Blackbirds back in the summer and we loved it so much I made it again for Canadian Thanksgiving in October. Initially our dinner guests were a bit disappointed there was no pumpkin pie (not my favourite, and one of the perks hosting is you get to choose the menu 😉 ) but after the first bite of this salty-sweet confection, all complaints were erased.
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Cinnamon Apricot Pie with Crème Anglaise
This is another pie from The Four and Twenty Blackbirds Pie Book, and boy, do they really know their stuff. In fact, this may be the tastiest pie that I’ve ever made. I’ve never done much baking with apricots and holy smokes are they ever delicious here! I loved their tart floral flavour next to the warmth of the cinnamon. I finally found Angostura bitters in the grocery store (I guess I didn’t look hard enough last time!) and I like what they added to this pie – the flavour I got from them was almost like allspice, and it was really good with the apricots.
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Strawberry Balsamic Pie
Recently, the Food52 Baking Club had The Four and Twenty Blackbirds Pie Book as our cookbook of the month, which means that I now have three gorgeous pies to share with you. I don’t own this cookbook and couldn’t justify adding to my collection (but that might change… #cookbookhoarder), but I managed to find several recipes online, and after making two of their pies I was convinced to finally join our local regional library so I could get my hands on the actual book!
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Pistachio Petit Four Cake
Every year I carefully plan what kind of birthday cake I’m going to make myself, and this year I was imagining some kind of over-the-top creation with chocolate and peanut butter. But my chocolate cake craving was satisfied when I made a Devil’s Food Cake with Marshmallow Frosting (OMG) for a co-worker’s last day potluck, and then I changed tacks completely when I came across this little pistachio layer cake beauty, boasting not only pistachio sponge but also apricot jam, thin ribbons of marzipan, chocolate ganache, and flowers. And as a cake project lover and general fussy-pastry enthusiast, it seemed like the perfect birthday present to myself.
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