vanilla cinnamon cake + two year's modest marce

 

this week calls for the prettiest of cakes because we are celebrating the two year blogiversary of hey modest marce! TWO YEARS!!!! so much has changed since i started this little baking blog of mine. i've worked with brands i could have only dreamed of working with two years ago, we left the city behind & we bought a house in a much smaller town. thank you so much to everyone who takes the time to read my blog & bake from my recipes. i love seeing your images & reading your comments! it means a lot more then you think.

last year we celebrated the first year blogiversary with this peanut butter & jelly cake, but this year i thought it deserved something fancier. a naked cake topped with a fresh pink rose. this is my favourite cake to date! not just aesthetic wise, but taste too. side note- wouldn't this make the most gorgeous wedding cake if you added in another tier or two?! i think so. anyways, just wanted to say thank you again for following along & i can't wait to see what the next two years bring! xo

p.s. this pretty in pink cake stand is made by the lovely anna wallace. it is the perfect shade of rose pink!

ingredients

for the cinnamon cake

  • 3/4 cup unsalted butter, room temperature
  • 1 1/2 cups white sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup vegetable oil
  • 2 1/2 cups all purpose flour
  • 1 1/2 teaspoon cinnamon
  • 2 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup cream

for the cinnamon buttercream

  • 1/2 cup unsalted butter, room temperature
  • 2 cups powdered sugar
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 tablespoon whipping cream

directions

for the cinnamon cake

  • preheat oven to 350 degrees.
  • in the bowl of a stand mixer fitted with the paddle attachment beat the butter & sugar until light + fluffy.
  • add in the eggs one at a time followed by the vanilla extract & oil.
  • in a separate bowl sift the flour, cinnamon, baking powder & salt. alternate between adding this & the cream to the stand mixer.
  • beat until a smooth batter is formed.
  • evenly divide intro three 6-inch (greased & lined) round cake stands.
  • bake for 18-20 minutes or until the top bounces back to touch.
  • let cool while you prepare the frosting.

for the cinnamon buttercream

  • in the bowl of a stand mixer fitted with the paddle attachment beat the butter, sugar, cinnamon & vanilla until fluffy, about 8-10 minutes.
  • add in the whipping cream & beat for an additional 30 seconds.
  • frost cake as desired.
  • top with fresh flowers, herbs & greens.

NOTE: if you plan to frost the entire cake double the frosting recipe. this recipe is just enough to decorate a naked cake!

like what you see? get it here. cake stand | cake server | cake plates

double lime sparkling mojito

 

it's spring AND it's the weekend, so i think it is time to get our mojito on! MOJITO! if i'm feeling a little more fancy then a vodka, soda + lime, mojitos are my go to cocktail. they are so fresh thanks to the mint & citrus. i usually stick to drinks that don't contain a lot of sugar because that never goes over well! i am sure you are all familiar with zevia's sugar free sodas, but they make sparkling water too! i used zevia's lime sparkling water to give the mojito that double lime kick. it is the perfect addition to a classic mojito. zevia's sparkling water is very lightly sweetened with stevia (just like the sodas) making it zero calories too. i am a sparkling water addict & this is one of my go to drinks to hydrate with (they make other fruit flavours too). to stick with the sugar free vibes, i used a touch of stevia as a sweetener as well. i don't like my mojito's super sugary, so feel free to add in a touch more sweetener then i do. happy weekend friends! xo

ingredients

(makes one serving)

  • 8-10 fresh mint leaves
  • 3 slices of lime, cut round & thin
  • 2 teaspoon stevia
  • 1.5 ounces clear rum
  • 2-3 ounces zevia's lime sparkling water
  • crushed ice, for serving
  • lime, for garnish
  • mint, for garnish

directions

  • muddle together the mint, lime and stevia until the herbs are crushed with the lime.
  • add in the rum and stir. fill glass to the top with crushed ice.
  • finish off with zevia's lime sparkling water.
  • garnish with lime and mint.
  • cheers!

chocolate belgian waffles

 

happy sunday!! it is a waffle kind of day but instead of breakfast waffles i am whipping up some chocoately dessert waffles. i mean, you could have these for breakfast too, i won't judge you one bit. these chocolate waffles are a crispy belgian waffle which comes from separating the eggs & whipping the egg whites. do not skip this step! it makes for a much lighter & crispier waffle.

i am so excited to show you nordic ware's new waffle iron: the sweetheart waffler! this is a stove top iron & i am NEVER going back to any other kind. it's smaller, easier to store & makes the prettiest looking waffles every single time. i don't even own a microwave as i try to keep my large appliances to a minimum so this waffle iron was the perfect compact addition. the new sweetheart waffler was inspired by the scandinavian heart waffle designs, based on nordic ware's existing stovetop belgian waffler. it is made of heavy cast aluminum with a two-hinge design that makes for quick heating & cleaning. because, have you ever tried to clean a clunky plug in waffle maker... impossible.

p.s. for those who were asking where they can find the sweetheart waffler: here.

note: if you want to make these for breakfast, eliminate 1/4 cup to 1/3 cup of the sugar for something a little less sweet.

ingredients

  • 1 3/4 cup all purpose flour, sifted
  • 1/3 cup high quality coca powder, sifted
  • 2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 2 eggs, separated
  • 3/4 cup raw sugar
  • 1 teaspoon pure vanilla extract
  • 1/3 cup canola oil
  • 1/3 cup butter, melted
  • 1 1/4 cup whole milk
  • 1 cup mixed berries, for serving (strawberries, blueberries & raspeberries)
  • whipped cream, for serving

directions

  • in a mixing bowl sift flour, cocoa powder, baking powder & sea salt. set aside.
  • in a separate mixing bowl beat together the egg YOLKS, raw sugar, vanilla extract, oil, butter & milk.
  • add in the dry ingredients until the batter just comes together.
  • beat the egg whites to medium stiff peaks & gently fold into the batter.
  • spoon a heaping tablespoon of batter onto each waffle heart. close waffle iron & cook over medium heat on the stove top for a minute on each side.
  • repeat this step until no batter remains.
  • top with fresh fruit, syrup (chocolate, peanut butter &/or maple syrup) & fresh whipped cream.