Martha Stewart’s Carrot Cake

July 28, 2016 By Korena in the Kitchen 10 Comments

When it comes to carrot cake, there are a few non-negotiables: there must be carrots, nuts, spices, and cream cheese frosting. From here, carrot cake fans seem to be divided into two camps: those who prefer their cake “without stuff”, ie: no additions to the list above, and those who like their cake “with stuff”: raisins, pineapple, coconut, dates, etc. I discovered this divide when doing carrot cake research (it’s totally a thing) after a friend asked me to make her a carrot wedding cake. I already knew of a fantastic carrot cake “with stuff” (courtesy of the rebar cookbook), so I needed one “without stuff” to compare. It just so happened that Nate needed a birthday cake, and carrot cake is his favourite. Recipe testing win!

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Twinkie Bundt

June 30, 2016 By Korena in the Kitchen 3 Comments

Never having eaten a Twinkie, and – perhaps more importantly – never having wanted to eat a Twinkie, I wasn’t all that tempted to make the Twinkie Bundt Cake when it started making the rounds on food blogs… until my cousin Cecilia posted Smitten Kitchen’s version on my Facebook wall, along with three little words: “I dare you!” It was a long weekend, I had no plans, and well, she dared me – so Operation Twinkie Bundt was born.

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Homemade Wedding Cake, Part III: Assembly and Decoration

June 7, 2016 By Korena in the Kitchen 9 Comments

At last, we are at the end of the Homemade Wedding Cake saga! To recap thus far, we’ve made vanilla butter cake, and we’ve also made vanilla buttercream, blackberry compote, chocolate ganache, and vanilla-bourbon syrup. Now it’s time to put them all together and make that wedding cake!

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Olive, Rosemary & Parmesan Twist Bread

May 27, 2016 By Korena in the Kitchen 1 Comment

The May Daring Kitchen challenge was brought to us by Tandy of Lavender and Lime, who provided us with a beautiful bread recipe and a fun twisting technique to shape it. I used to bake bread almost weekly, and this was a nice reminder of how much I like doing it. Homemade bread really is magical, especially when it looks this pretty.

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Homemade Wedding Cake, Part II: Fillings and Frosting

May 19, 2016 By Korena in the Kitchen 11 Comments

Previously, we talked vanilla butter cake… and now we’re talking fillings, frosting, and et cetera (and assembly and decoration talk can be found here). The fillings here are blackberry compote and chocolate ganache, the frosting is vanilla Swiss meringue buttercream, and the et cetera is a vanilla bean-bourbon simple syrup for brushing on the cake layers.

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Homemade Wedding Cake, Part I: Vanilla Butter Cake Recipe

May 6, 2016 By Korena in the Kitchen 43 Comments

If you’ve been reading for a while, you may remember when this happened:

Well, in September, this happened:

We had a completely fantastic day with close friends and family, a gorgeous setting, and delicious food – including a homemade wedding cake by yours truly.

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Kouign Amann

April 30, 2016 By Korena in the Kitchen 6 Comments

Kouign amann. Pronounced “queen ahmahn”, also known as “delicious”. Layers of yeasted dough, butter, and sugar, baked until puffed, holey, and caramelized, like an amazing caramel croissant/danish hybrid. It’s been on my “to make” list for a few years, and the Daring Kitchen challenge this month finally gave me a reason to try it.

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Maple Stroopwafels

March 27, 2016 By Korena in the Kitchen Leave a Comment

Maple Stoopwafels | Korena in the Kitchen

This post is two days late for International Waffle Day, and is not exactly your traditional Easter Sunday fodder (Happy Easter! Hot cross buns forthcoming!), however today is Daring Kitchen reveal day, and I’ve been waiting to share these babies for weeks. This month, the Daring Kitchen made stroopwafels, a sweet treat of Dutch origin in which a waffle cookie (“wafel”) is sandwiched together with buttery caramel syrup (“stroop”). Honestly, with a concept like that you can’t possibly go wrong, however if I didn’t already have such a soft spot for Dutch baked goods (see: plain and gevulde speculaas, peperkoek, and schichttorte), I might have let this challenge pass me by, because stroopwafels require the use of a rather specific cooking appliance that I do not own and didn’t really want to purchase: a waffle cookie iron or pizzelle iron. But, having been introduced to exactly how delicious stroopwafels are by my half-Dutch friend Lynette, I made the effort to take a ferry to Salt Spring Island to borrow a waffle cookie iron from her dad just so that I could make them myself!

Maple Stroopwafels | Korena in the Kitchen …

Serbian Katmer Pie

March 1, 2016 By Korena in the Kitchen 1 Comment

I’ve made a lot of different kinds of flaky pastry, and this month with the Daring Kitchen challenge, I made yet another. This version, shared by Milkica of Mimi’s Kingdom, comes from Serbia where it is used to make a dish called katmer pie. The pastry for katmer pie falls into the same sort of category as phyllo or strudel: thin sheets of dough brushed with butter, wrapped around a sweet or savoury filling.

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White Chocolate Grapefruit Poppy Seed Cake

February 14, 2016 By Korena in the Kitchen 5 Comments

This is not technically a Valentine’s Day post – February 14th just so happens to be the day I’m pressing “post” on something I’ve been working on veeeeeeeery slowly for the past 2 week. The only thing vaguely Valentine’s-y about it is that the inside is a little bit pink, but the point of today’s post is this: If you’re looking for a cake to put underneath your white chocolate peony, look no further. Without the peony, this cake looks plain on the outside but it is actually anything but – starting with the fact that it is flavoured with grapefruit. Lemon, orange and lime usually get all the citrus attention in baking, but replacing the lemon in lemon poppy seed cake with grapefruit and pairing it with white chocolate mousse frosting is pretty brilliant.

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