CONFETTI CAKE

 

CONFETTI CAKE! this month my sister is celebrating her 27th birthday, so she deserves a sprinkle cake. growing up funfetti cake mix was our all time favourite boxed cake, with rainbow bit vanilla frosting. thanks to molly yeh i was able to recreate it with a cake made from scratch, sorry betty. i like to call this a more grown up version of a boxed funfetti cake! is that such a thing? an adult sprinkle cake?! it is now. the recipe has been adapted from food52, where i aimed to make it slightly less artificial tasting, switching in pure vanilla extract and raw sugar. oh and what is that black dog like creature making an appearamce in my ingredient shot? that is my chihuahua pomeranian buddy holly, stealing the spotlight.

ingredients (makes two nine inch cakes)

for the cake

  • 1 cup unsalted butter, room temperature
  • 1 1/2 cups raw sugar
  • 4 egg whites (you can use the whole egg, but the cake won't be pure white)
  • 1 tablespoon pure vanilla
  • 1/2 cup vegetable oil
  • 2 1/4 cups all purpose flour
  • 1/4 cup cornstarch
  • 2 1/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 cup heavy cream
  • 1/2 cup rainbow sprinkles

for the frosting

  • 1.5 cups unsalted butter, room temperature
  • 2 cups powdered sugar (if you like it really sweet, add more!)
  • 1 tsp vanilla

directions

  • preheat oven to 325 degrees.
  • in the bowl of a stand mixer cream butter and sugar.
  • add the eggs and mix until light and fluffy.
  • mix in vanilla and oil until combined.
  • in a separate bowl sift the flour, cornstarch, baking powder, and salt. gradually add to stand mixer at low speed.
  • once flour is JUST combined into the wet ingredients, add the heavy cream.
  • fold in the sprinkles and pour batter evenly into two well-greased cake pans.
  • bake until lightly golden brown on top, about 20-25 minutes.
  • let cakes cool completely before flipping onto a cooling rack.
  • for the frosting add all ingredients in the bowl of a stand mixer and whip until light and fluffy, about 8-10 minutes.
  • decorate as desired.

STRAWBERRY SHORTCAKE

 

every summer growing up my mom and i would go to the local farmers market on a weekly basis. if i were lucky, i mean REAL lucky, she would let me pick up one of my favourite desserts from the bakery; strawberry shortcake. now this wasn't a typical strawberry shortcake made with a vanilla biscuit, oh no. it was thin layers of moist vanilla chiffon cake, fresh strawberry jam and whipped cream. it is still one of the best shortcakes i've ever had. i have yet to be able to recreate it in its entirety, but i have made a lot of strawberry shortcakes since and this one is pretty damn good. i decided to make one for my mom for mother's day this year, for memories sake and because my mom loves strawberry shortcake too.. like mother like daughter.

ingredients

for the cake

  • 1.5 cups pastry flour
  • 1 cup raw sugar
  • 2/3 tablespoon baking powder
  • 2/3 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla
  • 3 egg yolks
  • 5 egg whites

for the whipped cream

  • 1.5 cups cold whipping cream
  • 2 tablespoons icing sugar
  • 1 teaspoon pure vanilla extract
  • 1.5 pints strawberries, sliced thin.

directions

  • preheat oven to 325 degrees.
  • in a mixing bowl sift flour, sugar, baking powder and salt.
  • in a separate bowl beat milk, oil, vanilla, and egg yolks.
  • add flour mixture to wet ingredients until combined.
  • in the bowl of a stand mixer whip egg whites to medium peaks. fold whipped egg whites in gently to cake batter (do not deflate the whites too much)
  • evenly separate batter into two greased 8 inch baking dishes. bake for 20-25 minutes.
  • once the cakes have fully cooled, flip them out of the baking dish and carefully slice them in half.
  • make your whipping cream by beating cream, sugar, and vanilla extract until stiff peaks form.
  • assemble shortcake starting with a layer of cake, whipped cream and strawberry slices, repeat 4 times.

BBQ TURKEY + BRIE + AVOCADO BURGERS

 

happy mother's day!!! i promised my mom my full attention today so i will keep this post short & sweet. i do not really eat red meat so i had to come up with a homemade turkey burger that has just as much flavour [or even more] then a regular beef burger. by adding the barbecue sauce and herbs directly in the patty then topping it with avocado [avocado is life] you will never want another beef burger again! 

ingredients (makes 4 burgers)

  • 500 grams lean ground turkey
  • 1 egg
  • 2 tablespoon barbecue sauce [i use sweet baby rays on everything]
  • 1/2 cup panko breadcrumbs 
  • 1 tablespoon chopped cilantro
  • salt & pepper
  • 1 avocado
  • 2 tomatoes
  • 1 brick of brie
  • 4 burger buns

directions

  • add ground turkey, egg, barbecue sauce, breadcrumbs, cilantro, salt and pepper in a mixing bowl. using your hands, mix all ingredients until evenly combined.
  • form meat mixture into 4 patties and refrigerate for an hour [helps firm the patties].
  • sear the burger on each side and brush with barbecue sauce.
  • when the burger is cooked throughout, top with brie until it begins to melt.
  • remove from heat and top with avocado, tomato and additional barebecue sauce if you love it as much as i do.