Ana Olson

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Thursday, August 23,

8:00AM et/5:00AM pt
Hosted By: Anna Olson
Individual Chocolate Swirl Cheesecakes

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Bake With Anna Olson
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8/23/2012 8:00:00 AM
Recipes from this Episode

Classic New York Cheesecake

Key Lime Cheesecake
Cheesecake Pops
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Recipe summary
These individual desserts are filled with a creamy, mascarpone filling and only the crust needs to
be baked in the oven. The crust bakes into a crunchy, cookie-like crust. For a more traditional
crust, you can use a graham cracker crust recipe, as in a New York Cheesecake.
Preparation time:
Cooking time:
Yield: 8
Ingredients
Chocolate Crust
1 1/4 cups whole wheat flour

3 tablespoons cocoa powder, sifted
1/4 cup unsalted butter, melted
3 tablespoons honey
1/8 teaspoon salt
Vanilla Swirl
2 large egg yolks

1/4 cup sugar
1 tablespoon water
1/2 vanilla bean OR 1 1/2 tsp vanilla bean paste
1 cup mascarpone cheese, softened to room temperature
Chocolate Swirl
2 ounces bittersweet chocolate, chopped

2 large egg yolks
1/4 cup sugar
3 tablespoons coffee
1 cup mascarpone cheese, softened to room temperature
Assembly
Directions
Chocolate Crust
Vanilla Swirl
Chocolate Swirl
Assembly
1. Preheat the oven to 350 F. Place eight 3-inch individual tart rings on a parchment lined
baking tray.
2. For the crust, stir the flour and cocoa powder together. Stir the melted butter and honey
together and add this to the flour, mixing until blended (the mixture will seem dry and
crumbly). Divide this between the tart shells and press it flat. Bake the crusts for 10
minutes and then cool before filling.
3. For the vanilla swirl, whisk the egg yolks sugar and water, along with the scraped seeds
of the vanilla bean (or paste, if using) in a metal bowl placed over a pot of gently
simmering water until doubled in volume and the eggs hold a ribbon when the whisk is
lifted, about 3 minutes. Remove this from the heat and gently whisk in the mascarpone
until smooth. Set aside while preparing the chocolate swirl.
4. For the chocolate swirl, melt the chocolate by gently over the simmering water, then set
aside. Whisk the egg yolks, sugar and coffee in another metal bowl and place this over
the simmering water, whisking until doubled in volume and the eggs hold a ribbon when
the whisk is lifted. Remove this from the heat, stir in the melted chocolate and then gently
whisk in the mascarpone until smooth.
5. Using 2 ladles or 2 pitchers, one for each batter, ladle or pour the fillings onto the cooled
crusts, at the same time, gently swirling as you fill. Use a skewer to swirl the two
cheesecakes further and then chill then for at least 6 hours to set. To serve, run a small
spatula on the inside of the tart ring to loosen and then place onto plates.

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On Next
8/23/2012 8:00:00 AM

Key Lime Cheesecake
Cheesecake Pops
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Recipe summary
New York style cheesecake is decadently rich in taste, but fluffy in texture. It is also
distinguished by a generous amount of sour cream used in the recipe.
Makes 1 9-inch cheesecake.

Preparation time:
Cooking time:
Yield: 12
Ingredients
Crust
1 cup graham cracker crumbs

2 tablespoons sugar
1/4 cup unsalted butter, melted, plus extra for greasing the pan
Cheesecake
4 packages 250 gram packages of cream cheese, at room temperature

1 1/4 cup + 2 Tbsp sugar
3 tablespoons cornstarch
2 teaspoons vanilla extract
2 teaspoons finely grated lemon zest
3 large whole eggs
1 large egg yolk
1 1/2 cups sour cream (not low-fat), divided
2 teaspoons lemon juice
Assembly
Directions
Crust
Cheesecake
Assembly
1. Preheat the oven to 350 F.

2. For the crust, stir the graham crumbs, sugar and melted butter until evenly combined and
press this into the bottom of an ungreased 9-inch springform pan. Bake this for 10
minutes, then cool. Brush the sides of the pan with a little melted butter.
3. For the cheesecake, increase the oven temperature to 400 F. Beat the cream cheese until
light and fluffy. Add the 1 cups of sugar a little at a time, and scraping the sides and
bottom of the bowl often. Beat in the cornstarch, vanilla and lemon zest. Beat in the eggs
one at a time, on a lower speed, and scraping after each addition, then beat in the yolk.
Still on low speed, beat in cup of sour cream. Scrape this over the cooled crust.
4. Bake the cheesecake for 10 minutes at 400 F and then reduce the oven temperature to 225
F and bake for 25 more minutes. Turn off the oven, and leave the cheesecake in for an
hour, cracking the oven door after 30 minutes. While the cheesecake is baking, prepare
the sour cream layer.
5. Stir the remaining cup of sour cream with the remaining 2 Tbsp of sugar and the lemon
juice. Spread this over the top of the cheesecake as soon as it has come out of the oven.
Allow the cheesecake to cool completely to room temperature, then carefully run a
spatula around the outside of the cheesecake to loosen it from the pan, then chill the
cheesecake for at least 6 hours before slicing and serving.
6. The cheesecake will keep, refrigerated, for up to 4 days.
Key Lime Cheesecake

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8/23/2012 8:00:00 AM


Cheesecake Pops
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This decadent cheesecake is a melding of the tartness of key lime pie with the creaminess of a
rich cheesecake. A lime cheesecake layer is topped with a tangy lime curd and the dessert is
topped with heaps of whipped cream and fresh blueberries, so it looks just like a stunning key
lime pie.
Makes 1 9-inch cheesecake
Preparation time:
Cooking time:
Yield: 12-16
Ingredients
Coconut Crust
1 1/2 cups sweetened flaked coconut

1/4 cup sugar
1/4 cup all-purpose flour
1 large egg white, at room temperature
Cheesecake Base
3 250 gram packages of cream cheese, at room temperature

1 300 mL tin sweetened condensed milk
1 tablespoon freshly grated lime zest
2 large eggs, at room temperature
1 large egg yolk, at room temperature
1/2 cup fresh lime juice
Lime Curd
2 large eggs
2 large egg yolks
1/2 cup sugar
1 tablespoon finely grated lime zest
1/2 cup fresh lime juice
1/2 cup unsalted butter, cut into pieces
1/4 cup sour cream
Topping
1 cup whipping cream

1 tablespoon instant skim milk powder
2 tablespoons sugar
1/2 teaspoon vanilla extract
1/2 cup fresh blueberries, for garnish
Assembly
Directions
Coconut Crust
Cheesecake Base
Lime Curd
Topping
Assembly
1. Preheat the oven to 350 F. Lightly grease a 9-inch springform pan and place onto a
baking tray.
2. For the crust, stir the coconut, sugar and flour together. Whisk the egg white until it is
frothy and then stir this into the coconut. Press this into the bottom of the prepared pan (if
you are finding it sticky, wet your fingers with water before pressing). Bake the crust for
about 18 minutes, until lightly browned around the edges and then cool before filling.
3. For the cheesecake, lower the oven temperature to 300 ?F. Beat the cream cheese until
light and fluffy. Beat in the condensed milk, scraping the sides and bottom of the bowl
well. Beat in the zest and vanilla, then on a lower speed; beat in each egg and the yolk
one at a time. Still on low speed, beat in the lime juice. Pour this over the cooled crust
and bake for about 40 minutes, until the outside of the cheesecake is set, but the centre
still has a little jiggle to it. Prepare the lime curd as the cheesecake cools.
4. For the curd, whisk the whole eggs, egg yolks, sugar, lime zest and juice in a metal bowl.
Whisk in the butter and sour cream and place the bowl over a pot of gently simmering
water, whisking often, until the lime curd has thickened, about 10 minutes. Strain the
curd and spread this gently over the cheesecake. Once fully cooled to room temperature,
chill the cheesecake for at least 6 hours (do not cover with plastic wrap).
5. For the topping, whip the cream and skim milk powder to a soft peak. Stir in the sugar
and vanilla and spread this over the cheesecake, leaving a 2-inches of the lime curd
visible around the outside. Top the cream with blueberries and chill until ready to serve.
6. The cheesecake will keep, refrigerated, for up to 3 days.
Chocolate Hazelnut Brioche Cake

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8/23/2012 8:00:00 AM

Classic Brioche
Tarte Tropezienne

Brioche Tea Sandwiches
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Recipe summary
While this recipe starts with a rich chocolate bread dough, by the time it is filled with its sweet
hazelnut filling and then baked in a bundt pan, it transforms into a truly decadent cake.
Makes 1 8-cup bundt or tube cake, 16 slices.
Preparation time:
Cooking time:
Yield: 16
Ingredients
Chocolate Brioche
1/2 cup 2% milk or chocolate milk, at just above body temperature (105 F)
1 tablespoon dry instant yeast
1 Tbsp + 1/2 cup sugar
4 eggs, at roomer temperature
3 cups all-purpose flour
1/3 cup Dutch process cocoa powder
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
3 ounces bittersweet chocolate, melted
Hazelnut Filling
1 cup whole hazelnuts, toasted and peeled

1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1/4 cup milk chocolate chips (optional)
Assembly
Directions
Chocolate Brioche
Hazelnut Filling
Assembly
1. Stir the milk (or chocolate milk, if using), yeast and 1 Tbsp of sugar and let sit 5 minutes.
Add the eggs and stir to blend. Sift in the flour, the remaining sugar, cocoa powder and
salt and mix (by hand or with a mixer fitted with the paddle attachment) until evenly
combined. Add the butter and melted chocolate and mix until blended, then switch to a
dough hook (or beat more vigorously by hand) and knead until the dough is soft and
smooth, about 5 minutes. Place the dough (it will be very soft) in a lightly oiled bowl,
cover, and let sit at room temperature for an hour before chilling for 8 to 24 hours.
2. For the hazelnut filling, pulse the hazelnuts with the brown sugar in a food processor until
finely ground. Add the egg and vanilla and pulse to combine, then add the chocolate
chips (if using) and pulse lightly.
3. On a floured work surface, turn out the dough and roll out to a large rectangle about -
inch thick. Spread the hazelnut filling over the entire surface of the dough and then roll it
up from the longer side. Cut the roll into rounds about 1-inch thick (just like making
sticky buns). Lay half of the slices overlapping each other in a greased 8-cup angel food
cake tin or bundt pan, overlapping the pieces, and then arrange the remaining slices over
the first layer, overlapping. Cover the tin with a tea towel and let the brioche rise for 90
minutes.
4. Preheat the oven to 350 F. Bake the brioche for about 40 minutes, until a tester inserted in
the centre of it comes out clean. Allow the cake to cool for 20 minutes, then turn out on a
cooling rack to cool completely.
Classic Brioche
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Classic Brioche
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8/23/2012 8:00:00 AM

Tarte Tropezienne
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Recipe summary
A classic enriched French pastry, brioche is delicious on its own or paired with coffee or tea.
Makes 6 brioche buns.
Preparation time:
Cooking time:
Yield: 6
Ingredients
1/4 cup + 2 Tbsp 2% milk, just above body temperature (105 F)

2 Tbsp + 1 1/2 cups all-purpose flour
1 tablespoon dry instant yeast
2 tablespoons icing sugar, sifted
1/4 teaspoon salt
6 tablespoons unsalted butter. at room temperature
1 egg whisked with 2 Tbsp of water, for brushing
Directions
1. Stir cup of the milk, 2 Tbsp of the flour and the yeast together and let sit for about 5
minutes.
2. Add the remaining milk, flour, sugar, eggs and salt to the first mixture and stir using a
wooden spoon or in the bowl of a mixer fitted with the paddle attachment, mixing until
blended (about 6 minutes by hand and 3 minutes in a mixer). Add the butter while mixing
and once incorporated, switch to a dough hook attachment (or increasing action if by
hand) and beat until the butter is fully incorporated and the dough is smooth. Place the
dough in a large oiled bowl, cover with plastic and let rise at room temperature for 30
minutes, then chill for at least 8 hours, up to 24 hours.
3. To shape the brioche, turn the chilled dough out onto a lightly floured work surface and
divide it into 6 pieces. Shape each piece into a ball, flouring your hands and the dough as
needed. Then shape each piece into a slight oblong shape, sort of like a snowman, with a
head and body. Use your finger to poke a hole through the centre of the larger body of
the brioche and poke the smaller ball through it. Place each piece in an oiled 4-inch
brioche tin. Cover the tins with a tea towel and let rise for 90 minutes, until doubled in
size.
4. Preheat the oven to 350 F. Brush the tops of the brioche with the egg wash; place the tins
on a baking tray and bake for about 25 minutes, until an even rich brown colour. Cool the
brioche for 15 minutes, then turn the brioche out of the tins to cool completely.
5. The brioches are best enjoyed the day they are baked, but they will keep for a day in an
airtight container, or can be frozen for up to 2 months.
Tarte Tropezienne
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Tarte Tropezienne
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On Next
8/23/2012 8:00:00 AM

Classic Brioche

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While more of a cake than a tarte, this rich cream-filled brioche gets its name from its hometown
of origin, St. Tropez, France. It was developed by a bakery in St. Tropez in the early 1960s and
was a request of a yet-to-be-discovered French actress, Brigitte Bardot, who was in the area
filming her cinema debut movie, And God Created Women.
Makes 1 9-inch round cake.
Preparation time:
Cooking time:
Yield: 1
Ingredients
Brioche
3 tablespoons 2% milk, at just above body temperature (105 F), divided

1 Tbsp + 3/4 cup all-purpose flour
1 1/2 teaspoons dry instant yeast
1 tablespoon icing sugar, sifted
1 large egg, at room temperature
1/4 teaspoon salt
3 tablespoons unsalted butter, at room temperature
1 egg, whisked wth 2 Tbsp of water, for brushing
Cream Filling & Assembly
1 cup 2% milk
1/2 vanilla bean
1 large whole egg
1 large egg yolk
1/4 cup sugar
2 Tbsp + 1 tsp cornstarch
2 1/2 Tbsp + 1/4 cup unsalted butter, at room temperture
5 cubes sugar (or pearl sugar, found at European food stories)
1/3 cup whipping cream
1 egg, whisked with 2 Tbsp water, for brushing
Directions
Brioche
Cream Filling & Assembly
1. Stir 2 Tbsp of the milk, 1 Tbsp of the flour and the yeast together and let sit for about 5
minutes.
2. Add the remaining milk, flour, sugar, egg and salt to the first mixture and stir using a
wooden spoon or in the bowl of a mixer fitted with the paddle attachment, mixing until
blended (about 6 minutes by hand and 3 minutes in a mixer). Add the butter while mixing
and once incorporated, switch to a dough hook attachment (or increasing action if by
hand) and beat until the butter is fully incorporated and the dough is smooth. Place the
dough in a large oiled bowl, cover with plastic and let rise at room temperature for 30
minutes, then chill for at least 8 hours, up to 24 hours.
3. On a generously floured work surface, roll the chilled brioche dough into ball, then roll
out into a 9-inch circle about -inch thick. Transfer this to a parchment-lined baking tray,
cover the dough with a tea towel and let it rest for 90 minutes. While the dough is resting,
prepare the cream filling.
4. Bring the milk to a simmer over medium heat with the scraped seeds from the vanilla
bean. In a separate bowl, whisk the whole egg, yolk, sugar and cornstarch together.
Slowly pour in the hot milk while whisking, then pour the entire mixture back into the
pot. Whisk the custard and cook until thickened and just a few simmering bubbles begin
to appear, about 4 minutes. Strain the custard into a bow and stir in the butter. Place a
piece pf plastic wrap directly on the surface of the cream and cool to room temperature,
then chill completely.
5. Preheat the oven to 350 F. Brush the surface of the brioche with the egg wash. Crush the
sugar cubes in a resalable bag until they are in little pieces (same texture as coarse sea
salt) or use pearl sugar (coarse sugar) and sprinkle this on top of the brioche. Bake for
about 20 minutes, until an even rich brown colour. Cool completely before filling.
6. To assemble, whip the cream to a soft peak. Stir the custard to soften it, then fold in the
whipped cream. Slice the brioche in half horizontally and spread the cream over the
bottom half, then lightly place the top half on it. Chill the torte until ready to serve. The
tarte is best served the day the brioche is baked, but the pastry cream can be made a day
ahead.

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8/23/2012 8:00:00 AM

Classic Brioche
Tarte Tropezienne

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These simple tea sandwiches offer a variety of colour, taste and texture when presented together.
Makes an assortment of tea sandwiches (16 to 24 sandwiches).

Preparation time:
Cooking time:
Yield: 16-24
Ingredients
Smoked Salmon and Cucumber (per sandwich)
1 slice brioche bread

1/2 teaspoon Dijon mustard
2 cucumber slices
1/2 slice smoked salmon
2-3 capers
Shrimp and Egg with Dill (per sandwich)

2-3 leaves baby arugula
1 slice hard boiled egg
1 cooked and peeled shrimp
1 teaspoon dill mayonnaise
Chocolate Almond Raspberry (per sandwich)
1 tablespoon pue almond butter, at room temperature

1/2 ounce bittersweet chocolate, melted
1 fresh raspberry
Cream Cheese and Cherry (per sandwich)
2 dried cherries
1 splash brandy
1 ounce cream cheese, at room temperature
2 slices brioche bread
Directions
Smoked Salmon and Cucumber (per sandwich)
1. Spread a little Dijon onto the slice of brioche (you can trim the crusts or use a cookie
cutter to shape the brioche). Top with cucumber smoked salmon and capers and chill
until ready to serve.
Shrimp and Egg with Dill (per sandwich)
1. Trim the crusts of the brioche or use a cookie cutter to shape it (optional) and lay the
arugula on the bread and place the egg slice on top. Cut the shrimp in half (to make 2
Cs) and arrange them criss-cross on the egg. Top with a little drizzle or dollop of dill
mayonnaise and chill until ready to serve.
Chocolate Almond Raspberry (per sandwich)
1. Stir the almond butter and melted chocolate together. Spread this over the slice of brioche
and use a cookie cutter (1 to 2-inches across) to cut out a round. Place a raspberry on
top and chill until ready to serve.
Cream Cheese and Cherry (per sandwich)
1. Soak the dried cherries in the brandy for 5 minutes. Drain and roughly chop the cherries,
stirring them into the cream cheese (you can add a little sugar to taste, if you wish).
Spread this over a slice of brioche and top with the second slice. Trim away the crusts
and cut into triangles or finger. Chill until ready to serve.
Classic Devil's Food Cake

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8/23/2012 8:00:00 AM

Red Velvet Cake
Rich Chocolate Mousse Cake
Chocolate Glazed Petit Fours
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To qualify as a Devils Food Cake (the antithesis to an angel food cake), the cake should be very
dark, rich in chocolate taste but still have a delicate moist texture. This cake meets all of those
qualifications.
For specific ingredients, a Devils Food Cake needs to include cocoa powder, baking soda and
hot coffee or water.
Makes a 2-layer, 8-inch cake
Preparation time:
Cooking time:
Yield: 10-12
Ingredients
Cake
1 1/2 cups cake and pastry flour

1 1/3 cups superfine (quick dissolve) sugar
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cool, unsalted butter, cut into pieces
1/2 cup hot, strong brewed coffee
1/2 cup milk
2 large large eggs, room temperature
Fudge Frosting
12 ounces semisweet chocolate, chopped

1 3/4 cups whipping cream
1/2 cup sour cream
1 pinch salt
Assembly
Directions
Cake
Fudge Frosting
Assembly
1. For the cake, preheat the oven to 350 F. Grease 2 8-inch cake pans and line the bottoms
with parchment. Dust the sides of the pans with flour, tapping out any excess flour.
2. Sift the flour, sugar, cocoa powder, baking soda and salt into a large mixing bowl or into
the bowl of a stand mixer fitted with the paddle attachment. Add the butter cutting it in (if
in a large bowl, use electric beaters) until the mixture is a fine crumble (like the texture of
fine breadcrumbs) and no large pieces of butter are visible.
3. Stir the hot coffee, milk and vanilla together and add it all at once to the flour mixture,
blending until smooth. Break the eggs into a small dish and stir them with a fork and then
add them to the batter, again blending on medium speed just until smooth (the batter will
be very fluid). Divide the batter evenly between the prepared pans and tap them on the
counter to eliminate any bubbles.
4. Bake the cakes for about 30 minutes, until a tester inserted in the centre of the cake
comes out clean. Cool the cakes for 20 minutes in their pans, then tip out onto a cooling
rack to cool completely to room temperature. The cakes can be baked a day ahead,
wrapped and stored at room temperature before frosting.
5. For the frosting, place the chocolate and cream in a metal bowl and place it over a pot of
barely simmering water. Stir the chocolate and cream occasionally and gently until all the
chocolate has melted and the mixture is smooth. Remove the bowl from the heat and
whisk in the sour cream, vanilla and salt. Let the mixture cool completely to room
temperature, stir occasionally (you can chill the mixture for just a few minutes to start it
setting, then let it continue to cool naturally at room temperature). Once cooled to a
thicker consistency, whisk by hand to thicken just until spreadable consistency (do not
whip vigorously or with electric beaters).
6. Place the first cake layers on your serving plate and, if needed, trim the cake to level it.
Spread a generous layer of the frosting over the top of the cake. Trim the second cake, if
needed and place this on top of the first cake layer. Spread frosting over the top and then
the sides of the cake, using swirling motion with your spatula to create a nice design.
Chill the cake for at least 2 hours, or until ready to serve.
7. The cake will keep, refrigerated, for up to 3 days.
Red Velvet Cake

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Red Velvet Cake

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Recipe summary
To qualify as a red velvet cake, ingredients must include cocoa powder, buttermilk, white
vinegar and baking soda. The vibrant red colour is achieved with food colouring, but I also
provide a natural variation using beets that result in more of a pink-hued cake.
Makes a 2-layer, 8-inch cake
Preparation time:
Cooking time:
Yield: 10-12
Ingredients
Cake

2 cups sugar
2 large large eggs, at room temperature
2 1/2 cups all-purpoise flour
1/4 cup regular cocoa powder (not Dutch process)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups buttermilk, at room temperature
1 1/2 tablespoons white vinegar
1 teaspoon red food colouring paste (preferred over liquid colour)*
Frosting
1 cup unsalted butter, at room temperature
1 1/2 packages (12 oz) cream cheese, at room temperature
4 cups icing sugar, sifted
1 1/2 teaspoons vanilla extract
Assembly
Directions
Cake
Frosting
Assembly
1. 1. Preheat the oven to 350 F. Grease two 8-inch square pans and line the pans with
parchment so that it comes up the sides as well.
2. 2. Using electric beaters or in a stand mixer fitted with the paddle attachment, beat the
butter until smooth, then add the sugar and beat until light and fluffy. Add the eggs one at
a time and beating well after each addition, beat in the vanilla.
3. 3. In a separate bowl, sift the flour, cocoa powder, baking soda, baking powder and salt.
Add this alternately with the buttermilk, starting and ending with the flour. Stir the white
vinegar and food colour together and add this to the cake batter on low speed, but mixing
until blended in. Scrape the batter into the prepared pans and spread to level.
4. 4. Bake the cakes for about 35 minutes, or until a tester inserted in the centre of the cake
comes out clean. Cool the cakes in their pans for 20 minutes, then turn them out to cool
completely.
5. 5. For the frosting, beat the butter until fluffy, then beat in the cream cheese until well
blended and smooth. Add the icing sugar in 2 additions, beating first on low speed and
then increasing. Beat in the vanilla.
6. 5. For the frosting, beat the butter until fluffy, then beat in the cream cheese until well
blended and smooth. Add the icing sugar in 2 additions, beating first on low speed and
then increasing. Beat in the vanilla.
8. *For an alternative made without food colouring, replace cup of the buttermilk with
1/3 cup of finely grated raw beets. Stir the beets in with the buttermilk and follow the
recipe as above.

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Red Velvet Cake

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Recipe summary
This chocolate mousse cake is a patisserie-style glazed mousse torte. It does take some time to
make, assemble and set, so start preparing it at least a day ahead of when you intend to serve it.
Makes 1 9-inch cake
Preparation time:
Cooking time:
Yield: 12-16
Ingredients
Cake
1/2 cup boiling water

2 ounces unsweetened chocolate, chopped
1/4 cup unsalted butter, cut into pieces
1 large large egg, at room temperature
1/2 cup sugar
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup hot, strongly brewed coffee
Mousse
3 cups whipping cream, divided

3 large egg yolks, at room temperature
1/2 cup sugar
1/3 cup water
Chocolate Glaze
1/2 cup water

1 cup sugar
1/2 cup Dutch process cocoa powder, sifted
1 1/2 tablespoons unflavoured gelatin powder
Assembly
Directions
Cake
Mousse
Chocolate Glaze
Assembly
1. For the cake, preheat the oven to 325 F. Grease 2 8-inch round cake pans, line the
bottoms with parchment paper and then lightly dust the sides of the pan with flour,
tapping out any excess. *Please note that only 1 cake layer is needed for this recipe, but it
is easiest to make this recipe in its full measure and freeze the second cake for a later use.
2. Whisk the boiling water, chocolate and butter together until melted (it will be visibly
grainy) and set aside.
3. Whip the egg, sugar and vanilla until the mixture doubles in volume (about 2 minutes on
high speed) and then fold in the chocolate mixture by hand.
4. Sift the flour, baking powder, baking soda and salt over the batter and fold in, then stir in
the hot coffee (this will make the batter become fluid). Divide the batter evenly between
the 2 pans.
5. Bake the cakes for about 25 minutes, until a tester inserted in the centre of the cake
comes out clean. Allow the cakes to cool completely in the pans.
6. For the mousse, have ready a 9-inch springform pan, lining the bottom with parchment
paper (in order to make the mousse-filled cake easier to remove from the pan). Whip 1
cups of the whipping cream until it holds a medium peak when the beaters are lifted and
chill.
7. Heat the remaining 1 cups of cream to just below a simmer and then pour it over the
chopped chocolate. Let this sit one minute, then gently stir until incorporated. Set aside.
8. Place the egg yolks in a bowl and whip for a minute on high speed. Place the sugar and
water in a small saucepot over high heat and boil (occasionally brushing the sides of the
pot with water) until it reaches 250 F on a candy thermometer. Start whipping the egg
yolks on medium speed and then carefully pour the hot sugar down the side of the bowl
to avoid splashing, and then increase the mixer speed until high and whip until this has
doubled in volume and cooled to about 105 F (just above body temperature).
9. Measure the temperature of the ganache to ensure it is close to 105 F as well, and fold the
ganache into the whipped yolks. Let this cool for 15 minutes, or until just above room
temperature, then fold in the chilled whipped cream in 2 additions.
10. Pour half of the mousse into the ungreased springform pan. Slice one of the cake layers in
half horizontally and place this over the mousse, as centred as possible. Pour the
remaining mousse over the cake layer and gently place the other half of the cake layer on
top, pressing gently just so the mousse covers the sides of the cake, but not so that it sinks
in. Wrap the pan in plastic wrap and freeze the cake to set it, at least 4 hours, or
overnight.
11. While the cake is setting, prepare the glaze. Bring the water, sugar, and cream to a boil in
a medium saucepot. Once boiling, whisk in the cocoa powder and simmer (reducing the
heat if needed) for 4 minutes, stirring often, (the consistency will not change). Remove
from heat. Soften the gelatin in cup of cold water and then whisk this into the hot
cocoa mixture until dissolved. Cool the glaze to room temperature, then chill completely,
at least 3 hours.
12. To finish the cake, remove it from the freezer invert the pan onto a cooling rack placed
over a parchment-lined baking tray. Use a hair dryer on a low, hot setting to gently warm
the pan so that it releases from the pan, the sides first and then the top. Warm the chilled
glaze while whisking occasionally until just melted and smooth and pour this over the
torte, spreading gently with a spatula to ensure that it covers the top and sides of the torte
evenly. Chill the cake for at least 30 minutes, then lift it onto your presentation plate and
store chilled until ready to serve.

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Red Velvet Cake

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This decadent recipe incorporates elements of Anna's Rich Chocolate Mousse Cake recipe.
Additional decor items can include silver dragees, coloured sugars, gold dust, and candied
orange peels.
Makes 14 two-bite petit fours
Preparation time:
Cooking time:
Yield: 14
Ingredients
1 cake layer from Rich Chocolate Mousse Cake recipe

1/2 recipe Chocolate Glaze from Rich Chocolate Mousse Cake recipe
Directions
1. Cut the cake layer into 2-bite rounds using a 1 -inch round cookie cutter (straight-sided)
and place these on a cooling rack resting over a parchment-lined baking tray, and so there
is a 2-inch gap between them.
2. Heat the chocolate glaze until it is just melted (about 120 F) and spoon the glaze over
each petite four so that the top and sides are completely covered. Chill these for about 20
minutes, then pour a second layer of glaze over them. Decorate the tops of the Petit Fours
as you wish, with dragees, coloured sugar, gold dust or candied fruit. Chill the Petit Fours
and then lift them onto your serving plate.
3. The petit fours can be stored, refrigerated, for up to 3 days.
Sour Cream Pecan Coffee Cake

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Raspberry Ricotta Buckle
Butter Tart Coffee Cake
Mini Cappuccino Cakes
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A scrumptious twist on the classic idea of coffee cake.
Makes 1 9-inch square pan
Preparation time:
Cooking time:
Yield: Serves 16-25
Ingredients
Streusel
1/2 cup packed dark brown sugar

1 teaspoon ground cinnamon
3 tablespoons unsalted butter, melted
3/4 cup chopped pecans
Cake

1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon ground allspice
1 1/4 cups sugar
1 1/2 cups sour cream
2 large eggs
Directions
Streusel
1. Preheat the oven to 350 F and grease a 9-inch square pan.

2. For the streusel, combine the brown sugar, flour, and cinnamon and stir in the melted
butter until evenly combined. Stir in the pecans and set aside.
Cake
1. For the cake, sift the flour, baking powder, salt, baking soda and allspice. In a separate
bowl, whisk the melted butter, sugar, sour cream, eggs and vanilla. Stir this into the flour
mixture until evenly blended. Spread half of the batter into the prepared pan and sprinkle
half of the streusel on top. Use a skewer or paring knife to swirl the streusel in a bit. Top
with the remaining batter, spread and then top the cake with the remaining streusel,
giving the cake another little swirl.
2. Bake the cake for 45 to 55 minutes, until a tester inserted in the centre of the cake comes
out clean. Cool the cake in the pan to room temperature before slicing.
3. The cake will keep, well wrapped and unrefrigerated for up to 3 days.

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A buckle is a type of coffee cake that has a fruit layer between the cake and the streusel.
Makes 1 9-x-13 inch cake
Preparation time:
Cooking time:
Yield: Serves 16-20
Ingredients
Cake
1 cup regular ricotta cheese (not extra creamy)

3/4 cup sugar
2 large eggs
1 tablespoon vanilla extract
2 tablespoons lemon juice
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Streusel & Fruit
1 cup all-purpose flour

3/4 cup sugar
1 pinch ground cinnamon
6 tablespoons unsalted butter, melted
3 cups fresh or thawed, frozen raspberries
Directions
Cake
1. Preheat the oven to 350 F and grease a 9-x-13 inch pan.

2. Whisk the ricotta, sugar, eggs, melted butter, vanilla, lemon zest and juice together. In a
separate bowl, sift the flour, baking powder, baking soda and salt. Add this to the ricotta
mixture and stir just until blended. Spread this in the prepared pan.
Streusel & Fruit
1. For the streusel, stir the flour, sugar, baking powder and cinnamon together and then stir
in the butter until the mixture is evenly combined. Sprinkle the raspberries over the
ricotta cake (if using thawed frozen berries, drain excess juices and toss the berries with 2
Tbsp of flour) and top the fruit with the streusel. Bake the cake for 45 to 55 minutes, until
a tester inserted in the centre of the cake comes out clean. Cool the cake in the pan,
before serving.
2. The cake will keep, wrapped and unrefrigerated, for 3 days.

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This dessert-style of coffee cake tastes exactly like a butter tart!
Makes 1 9-inch round cake

Preparation time:
Cooking time:
Yield: 10-12
Ingredients
Cake

1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup cool but not cold unsalted butter, cut into pieces
1/4 cup sour cream
1 large egg at room temperature
Butter Tart Topping

2 tablespoons all-purpose flour
2 large eggs at room temperature
1/2 cup corn syrup
1 tablespoon whiskey or brandy (optional)
1 cup raisins
Directions
Cake
1. Preheat the oven to 350 F. Grease a 9-inch springform pan and dust it with flour, taping
out any excess.
2. For the cake, sift the flour, baking powder, salt and cinnamon together and stir in the
brown sugar. Cut in the cool butter until the mixture is crumbly, but bits of butter are still
visible.
3. In a separate bowl, whisk the sour cream, egg and vanilla together and add this to the
flour mixture, beating on medium-high speed if using electric beaters or a stand mixer, or
vigorously by hand, until the mixer is smooth, light and fluffy, about 3 minutes. Scrape
this into the prepared pan, spread to level and bake for about 25 minutes, or until a
skewer inserted in the centre of the cake comes out clean. Allow the cake to cool for 10
minutes while preparing the topping.
Butter Tart Topping
1. For the topping, whisk the brown sugar, flour, baking powder and cinnamon together. In
a separate bowl, whisk the eggs with the corn syrup, melted butter, whiskey or brandy (if
using) and vanilla. Pour this into the sugar mixture and whisk until it is evenly blended.
Stir in the raisins. Pour this over the slightly cooled cake and spread the raisins evenly
over the top (sometimes they clump up when the topping is poured on). Return the cake
to the 350 F to bake for 20 minutes until the topping has bubbled and set. Cool the cake
to room temperature before serving.
2. The cake will keep, wrapped and unrefrigerated for up to 3 days.

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These cute little cappuccino-flavoured cakes not only look amazing but are also amazingly
delicious! Try them today for yourself!
Preparation time:
Cooking time:
Yield: Makes about 24 mini cakes
Ingredients
6 tablespoons unsalted butter at room temperature

1/2 cup sugar
1/2 cup sour cream
2 tablespoons (1 oz) strong espresso
1/4 teaspoon salt
1 pinch ground cinnamon
Assembly
pretzel twists, for "cup handles"

2/3 cup whipping cream, whipped and lightly sweetened
dark chocolate, for grating
Directions
1. Preheat the oven to 325 F and grease a 24-cup mini muffin tin.
2. Beat the butter and sugar together until well-combined, then beat in the egg. Stir the sour
cream, espresso and vanilla together and add this to the butter mixture, blending well.
3. In a separate bowl, sift the flour, baking powder, baking soda, salt and cinnamon
together. Add this to the butter mixture and stir just until blended. Spoon or pipe this into
the prepared mini muffin tin and bake for about 18 minutes, until a tester inserted in the
centre of a mini cake comes out clean. Cool the cakes in the tin before turning out.
Assembly
1. To assemble, break or cut the pretzel twists so that the large curls can be stick into the
side of each mini cake to replicate the handle of an espresso cup. Pipe or dollop a little
whipped cream on top of each mini cake and sprinkle with some grated chocolate. Chill
to cupcakes up to 4 hours before serving.
2. The cakes can be stored, undecorated, in an airtight container for up to 4 days, or for 4 to
6 hours refrigerated, once topped.
Fluffy Vanilla Cupcakes
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Chocolate Spice Cupcake with Chocolate "Swirl" Frosting
Dulce de Leche Ice Cream Cone Cupcakes
Vanilla Cupcakes with Floral Frostings
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Delightfully light and fluffy, and with mouth-watering taste to boot, these cupcakes are perfect
for just about any occasion.
Makes 24 cupcakes
Preparation time:
Cooking time:
Yield: 24
Ingredients

1 1/2 cups sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup 2% milk, at room temperature
Fluffy Frosting
cup 4-6 cups of icing sugar, sifted
6 tablespoons 2% milk
decorating sugar, for garnish (optional)
Assembly
Directions
Fluffy Frosting
Assembly
1. Preheat the oven to 350 F and line 2 muffin tins with large cupcake liners.
2. Beat the butter and sugar until well combined. Add the eggs one at a time, beating well
after each addition.
3. In a separate bowl, sift the flour, baking powder and salt. Stir the milk and vanilla
together. Add the flour and the milk alternately to the butter mixture, starting and ending
with the flour and beating well after each addition. Spoon the batter (using an ice cream
scoop is best) into the cupcake cups so they are two thirds full and bake for about 18
minutes, until a tester inserted in the centre comes out clean. Cool the cupcakes in the
tins.
4. For the frosting, use a stand mixer fitted with the paddle attachment or electric beaters,
beat the butter until it is fluffy. Add 2 cups of the icing sugar and first beat on low speed
to incorporate, then increase the speed to high, until fluffy. Add the milk and vanilla and
beat in. Add the remaining 2 cups of icing sugar and beat in, adding further up to 6 cups
until a fluffy and spreadable consistency is achieved (the softness of your butter when
you begin is the reason you may have to make this adjustment). Add a little colouring
paste if you wish, or separate the white frosting into a few bowls and stir a different
colour into each bowl.
5. Pipe or spread the frosting on each cupcake and sprinkle with decorating sugar if you
wish. Allow the cupcakes to set for an hour before serving.
6. The cupcakes should be stored at room temperature and will keep in an airtight container
for up to 2 days.
Chocolate Spice Cupcake with Chocolate

"Swirl" Frosting
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These moist and rich cupcakes have a cinnamon chocolate truffle hiding under a
chocolate/vanilla cream cheese frosting that looks like a chocolate twist soft ice cream cone.
Makes 24 cupcakes
Preparation time:
Cooking time:
Yield: 24
Ingredients
Cinnamon Truffle
4 ounces bittersweet chocolate

2 cinnamon sticks
Cupcakes

2 cups sugar
1/2 teaspoon Chinese five-spice powder
1/4 teaspoon salt
2 eggs, at room temperature
3/4 cup strong coffee, cooled to room temperature
1/2 cup vegetable oil
Chocolate "Swirl" Frosting
1 8-oz package of cream cheese, room temperature

1/2 cup unsalted butter, room temperature
3 1/2 cups icing sugar, sifted
3 ounces bittersweet chocolate, chopped, melted and cooled
Assembly
Directions
Cinnamon Truffle
Cupcakes
Chocolate "Swirl" Frosting
Assembly
1. For the cinnamon truffles, place the chocolate in a bowl. Heat the cream with the
cinnamon sticks on medium-low heat for 5 minutes, to infuse the cinnamon flavour into
the cream. Remove the cinnamon sticks and pour the heated cream over the chocolate
and let it sit one minute. Stir gently until the chocolate has melted, then chill until set, at
least 2 hours.
2. For the cupcakes, preheat the oven to 325 F and line 24 muffin cups with large paper
liners.
3. Sift the flour, sugar, cocoa, baking powder, cinnamon, 5-spice, baking soda and salt
together. Using a stand mixer fitted with the paddle attachment or using electric beaters,
blend the flour mixture for just a few seconds to fully combine.
4. In a separate bowl, lightly whisk the eggs, then add the milk, coffee, oil and vanilla (the
oil will float to the top). Add this all at once to the flour mixture and blend first on low
speed, then increase to medium speed and beat for 2 minutes. The batter will be very wet.
5. Ladle or pour the batter into the cupcake cups, filling to about full. Bake for about 25
minutes, until a tester inserted in the centre of a cupcake comes out clean. Cool the
cupcakes in their tins for 10 minutes, then remove to cool on a rack.
6. To insert the truffle, use a melon baller to scoop out a circle of cake from the top of each
cupcake. Use the same melon baller, dipped in a little warm water to scoop our truffles of
the same size, and gently press a truffle into each cupcake.
7. For the frosting, beat the cream cheese and butter until smooth and fluffy. Add the icing
sugar and vanilla and beat first on low speed then on high, until the frosting is light and
fluffy. Remove half of the frosting to a bowl and set aside. Beat in the melted chocolate
into the remaining frosting.
8. Prepare a large piping bag with a large star tip. Spoon the vanilla frosting carefully down
one side of the piping bag, and then spoon the chocolate frosting down the opposite side.
Squeeze out a little frosting to start the swirl effect, then pipe spiral twists of frosting
on to of each cupcake. Chill the cupcakes for at least an hour before serving.
9. The cupcakes are best served chilled and will keep refrigerated for up to 3 days.

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Alternatively for the Dulce de Leche, you can make these cupcakes using a prepared dulce de
leche, typically found in the grocery where dessert sauces are located.
Makes 18 cupcakes
Preparation time:
Cooking time:
Yield: 18
Ingredients
Dulce de Leche
3 tablespoons brown sugar
Cupcakes
18 flat-bottom ice cream cones

1 cup packed light brown sugar
1/4 teaspoon salt
1/2 cup 2% milk, at room temperature
Frosting

1/4 cup dulce de leche
1/4 teaspoon salt
dulce de leche or melted chocolate, for drizzling
Assembly
Directions
Dulce de Leche
Cupcakes
Frosting
Assembly
1. For the dulce de leche, pour the condensed milk, whipping cream and brown sugar into a
heavy-bottomed sauce pot and, whisking or stirring constantly cook over medium heat
until thick and caramelized, about 15 minutes (you may have to adjust the heat, and the
mixture will get quite thick). Cool and then chill until ready to use.
2. Preheat the oven to 350 F. Place the ice cream cones into mini muffin tins (this will hold
them in place while filling and baking).
3. Beat the butter and sugar until creamy. Add the eggs one at a time, beating well after
each addition. In a separate bowl, sift the flour, baking powder and salt. Measure the milk
and stir the vanilla into it. Add the flour alternately with the milk, starting and ending
with the flour and beating well after each addition.
4. Drop a tablespoonful of dulce de leche into the bottom of each ice cream cone. Use an ice
cream scoop to scoop batter into each cone (just let the batter be it will sink into place
on its own). Bake the cupcakes for 25 to 30 minutes, until a tester inserted in the centre of
the cupcakes comes out clean. Cool completely before icing.
5. Drop a tablespoonful of dulce de leche into the bottom of each ice cream cone. Use an ice
cream scoop to scoop batter into each cone (just let the batter be it will sink into place
on its own). Bake the cupcakes for 25 to 30 minutes, until a tester inserted in the centre of
the cupcakes comes out clean. Cool completely before icing.
6. The cupcakes are best served the day they are made.

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These cupcakes aren't just delicious and packed with flavour - they're a feast for the eyes as well!
Makes 24 cupcakes
Preparation time:
Cooking time:
Yield: 24
Ingredients
Vanilla Cupcakes

1 1/2 cups sugar
1/4 teaspoon salt
Fluffy Frosting
3/4 cup unsalted butter

4-6 cups icing sugar, sifted
food colouring paste (assortment of colours)
Assembly
Directions
Vanilla Cupcakes
Fluffy Frosting
Assembly
1. Preheat the oven to 350 F and line 2 muffin tins with large cupcake liners.
2. Beat the butter and sugar until well combined. Add the eggs one at a time, beating well
after each addition.
3. In a separate bowl, sift the flour, baking powder and salt. Stir the milk and vanilla
together. Add the flour and the milk alternately to the butter mixture, starting and ending
with the flour and beating well after each addition. Spoon the batter (using an ice cream
scoop is best) into the cupcake cups so they are two thirds full and bake for about 18
minutes, until a tester inserted in the centre comes out clean. Cool the cupcakes in the
tins.
4. For the frosting, use a stand mixer fitted with the paddle attachment or electric beaters,
beat the butter until it is fluffy. Add 2 cups of the icing sugar and first beat on low speed
to incorporate, then increase the speed to high, until fluffy. Add the milk and vanilla and
beat in. Add the remaining 2 cups of icing sugar and beat in, adding further up to 6 cups
until a fluffy and spreadable consistency is achieved (the softness of your butter when
you begin is the reason you may have to make this adjustment). Add a little colouring
paste if you wish, or separate the white frosting into a few bowls and stir a different
colour into each bowl.
5. Spoon the coloured frostings into piping bags fitted with a variety of tips (available at
bulk and kitchen supply stores). For the following flowers, use these guidelines:
6. Begonia: Petal Tip #104; Suggested Colurs: Peach, Orange, Yellow, Red, White; With
the wider part of the tip away from you, pipe 5 loops that cover the top of the cupcake,
rotating the cupcake in your hand as you pipe. Fill in gaps with smaller loops. Add small
dots of pollen using yellow frosting piped through a small plain tip #2 or #3.
7. Pansy: Petal Tip #104; Suggested Colours: Yellow/Blue, Yellow/Violet, Pink/Violet,
White/Violet, White/Yellow; With the Narrow part of the tip away from you, pipe large
loops covering two-thirds of the cupcake. Using an alternate colour but same tip $104,
pipe two small loops filling the remaining third of the cupcake top. Fill in the empty
space of each loop with a smaller loop in the same or alternating colour. For added flare,
use a small leaf tip #326 to add leaf accents.
8. Gerbera: Petal Tip # 104; Suggested Colours: Pink, Peach, Orange, Yellow, White, Red;
With the wider part of the tip facing upwards, pipe lines of frosting from the outer edge
of the cupcake top in toward the centre. Layer these lines to build texture and dimension.
Add small dots of pollen using yellow frosting piped through a small plain tip #2 or #3.
9. Sunflower: Leaf Tip #113 for petals, plus chocolate cookie crumbs; Suggested Colours:
Yellow for Petals, green for leave accents; First pipe a circle of frosting about an inch
across in the centre of the cupcake. Dip this in cookie crumbs, tapping out any excess.
Pipe yellow petals with the leaf tip starting towards the outside edge of the cupcake and
layering in toward the dark centre. Use a small leaf tip #326 with green frosting to add a
few green leaf accents.
Classic Chocolate Chip Cookies

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Oatmeal Raisin Sandwich Cookies
Warm Peanut Butter Cookie Cakes
Anna Olson's Ice Cream Sandwiches
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This chocolate chip cookie dough has 2 secrets to success. The first is the addition of cornstarch,
which holds in moisture to guarantee a soft-centred cookie. The second is to chill the cookies
before baking this ensures they all bake to the same size and dont spread too much while
baking.
Preparation time:
Cooking time:
Yield: Makes about 2 dozen cookies
Ingredients

1/2 cup granulated sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1 1/2 cups chocolate chips
1 cup lightly toasted, coarsely chopped pecans (optional)
Directions
1. Cream the butter with the brown sugar and granulated sugar together well. Beat in the
egg and the vanilla.
2. In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Add this to the
butter mixture and stir until blended. Stir in the chocolate chips and pecans (if using).
3. Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough (about 2 Tbsp)
shape them into a ball and place onto a parchment lined baking tray or a plate. Chill the
scooped cookies for at least an hour, or once chilled, the cookies can be frozen for baking
later.
4. Preheat the oven to 325 F. Arrange the chilled scooped cookies onto parchment-lined
baking trays, leaving 3 inches between the cookies. Bake for 15-18 minutes, until
browned around the edges. Cool the cookies on the baking tray. If baking cookie dough
that has been frozen, arrange the frozen cookies on the baking tray and let them thaw for
20 minutes at room temperature before baking as above.

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This snack courtesy of Anna Olson is complete with oatmeal raisin cookies and a peanut buttery
filling and will delight young and old alike.
Makes about 3 dozen individual cookies, 18 sandwich cookies
Preparation time:
Cooking time:
Yield: 18 sandwich cookies
Ingredients
Cookies

1 cup granulated sugar
2 tablespoons cornstarch
1/2 teaspoon ground ginger
1/4 teaspoon salt
2 1/4 cups regular rolled oats (not instant)
1 cup raisins
Filling
3/4 cup peanut butter

1/2 cup icing sugar, sifted
Directions
Cookies
1. For the cookies, preheat the oven to 375 F and line baking trays with parchment paper.
2. Cream the butter, granulated sugar and brown sugar together until smooth and light. Add
the eggs one at a time, beating well after each addition. Stir in the vanilla.
3. In a separate bowl, stir the flour, cornstarch, cinnamon, ginger, baking soda, salt and
allspice together. Add this to the butter mixture and stir to blend. Stir in the oats and then
add the raisins. Drop the cookies by tablespoonfuls (or using a small ice cream scoop),
leaving at least 2 inches between the cookies. Bake the cookies for 10 minutes (the
cookies may look underdone, but will set up to be nice and chewy once cooled) and allow
them to cool on the baking tray.
Filling
1. To prepare the filling, beat the peanut butter, butter and icing sugar until smooth. Spread
a layer of the filling one the bottom of one cookie and sandwich with a second cookie.
2. The cookies will keep for 3 days (filled or unfilled) in an airtight container.

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The caramel portion of this recipe makes more than is needed for the gooey soft centres of the
peanut butter-caramel version of a molten centre chocolate cake. Serve any extra caramel
warmed up as a sauce on the side.
The batter for these desserts need to be frozen before baking, so bear that in mind in terms of
preparing ahead of time.
Preparation time:
Cooking time:
Yield: Makes 6 individual desserts
Ingredients
Caramel
3 tablespoons water
1 cup sugar
1 tablespoon white corn syrup
Cakes

2/3 cup creamy peanut butter (conventional or pure is fine)
1/4 teaspoon salt
Directions
Caramel
1. For the caramel, bring the water, sugar and corn syrup to a boil over high heat and
continue to boil, uncovered and occasionally brushing the sides of the pot with water,
until it turns a light amber colour. Remove the pot from the heat and carefully whisk in
the cream and butter (watch out for the steam). Set aside to cool to room temperature,
then chill the caramel until firm. Use the caramel to fill the cakes once completely
chilled.
Cakes
1. For the cakes, grease 6 individual 5-ounce ramekins and coat them with sugar, tapping
out any excess.
2. Cream the butter with the granulated and brown sugars well, until smooth and light. Beat
in the peanut butter and then add the eggs one at a time, beating well after each addition.
Beat in the vanilla.
3. In a separate bowl, sift the flour, baking powder, baking soda and salt. Add this to the
peanut butter batter and stir until evenly blended. Divide the batter evenly between the 6
prepared ramekins, holding back about cup of the batter to spoon over the caramel
filling. Make an impression in the centre of the batter in each dish and spoon in about 2
Tbsp of the chilled caramel. Top the caramel with the remaining batter, being sure that
the caramel is completely covered. Wrap the dishes and freeze until the batter is firm, at
least 3 hours, or up to a week in advance.
4. To bake, preheat the oven to 400 F. Unwrap the ramekins and place them on a baking
tray and bake them from frozen for 20 minutes, until the top of the cakes are domed and
an even golden brown. Let the cakes cool for just 5 minutes, then run a knife or spatula
around the inside of each ramekin to loosen and tip out onto a plate.

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This classic treat is a must-have for summer!
Classic Chocolate Chip Cookies recipe makes about 2 dozen cookies
Chocolate Ice Cream recipe makes about 4 cups (enough for 8-10 ice cream sandwiches)
Preparation time:
Cooking time:
Yield: Makes about 24 cookies, and about 4 cups ice cream
Ingredients

1 tablespoon cornstarch
1/2 teaspoon salt
1 1/2 cups chocolate chips
1 cup lightly toasted, coarsely chopped pecans (optional)
Chocolate Ice Cream
1 1/2 cups 2% milk

4 large egg yolks
1/2 cup sugar
Directions
1. Cream the butter with the brown sugar and granulated sugar together well. Beat in the
egg and the vanilla.
2. In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Add this to the
butter mixture and stir until blended. Stir in the chocolate chips and pecans (if using).
3. Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough (about 2 Tbsp)
shape them into a ball and place onto a parchment lined baking tray or a plate. Chill the
scooped cookies for at least an hour, or once chilled, the cookies can be frozen for baking
later.
4. Preheat the oven to 325 F. Arrange the chilled scooped cookies onto parchment-lined
baking trays, leaving 3 inches between the cookies. Bake for 15-18 minutes, until
browned around the edges. Cool the cookies on the baking tray. If baking cookie dough
that has been frozen, arrange the frozen cookies on the baking tray and let them thaw for
20 minutes at room temperature before baking as above.
Chocolate Ice Cream
1. For the ice cream, bring the milk and 1/2 cup of the whipping cream to a simmer in a
medium saucepot. Pour this over the chopped chocolate and gently whisk until the
chocolate has melted.
2. In a separate bowl, whisk the egg yolks and sugar. Slowly add the cream to the eggs
yolks, whisking constantly. Return the entire mixture to the saucepot and stir with a
wooden spoon, cooking over medium heat until you can draw a line through the custard
on the spoon, about 3 minutes. Strain the custard and stir in the remaining 1 cup of
whipping cream. Cover and chill the custard completely.
3. Pour the chilled custard into an ice cream maker and freeze following manufacturer
instructions. Scrape the soft ice cream into a dish, cover and freeze until firm.
4. The ice cream can be made up to a week in advance and stored frozen.
5. To assemble, sandwich a generous scoop of the ice cream between two cookies and
gently press. Enjoy immediately.
Basic Gingerbread Cut-Out Cookies

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Classic Gingerbread Cake
Elegant Gingerbread Layer Cake with Raspberries and Lemon Buttercream Frosting
Gingerbread Placecard Tags
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Sink your teeth into these rich and aromatic gingerbread cookies, spiced with cinnamon and
allspice.
Preparation time:
Cooking time:
Yield: Makes about 4 dozen large cookies
Ingredients
1/2 cup unsalted butter at room temperature

1/2 cup fancy molasses
1 tablespoon ground ginger
1/2 teaspoon salt
Directions
1. Beat the butter, brown sugar and molasses together until light and fluffy. Add the eggs,
beating well after each addition.
2. In a separate bowl, sift the flour, ginger, cinnamon, allspice, baking powder, baking soda
and salt. Add this to the butter mixture and stir until blended. Shape the dough into 2
disks, wrap and chill for about an hour up to 2 days (the dough will still be soft, even
once chilled).
3. Preheat the oven to 350 F and line 2-3 baking trays with parchment paper. On a lightly
floured surface, roll out the first disk of dough until just over 1/8-inch thick. Use a cookie
cutter of your choosing to cut out cookie shapes and lift then carefully to the prepared
trays, leaving about -inch between them. Continue with the second piece of dough
any scraps can be stored chilled and then re-rolled until it has all been used.
4. Bake the cookies for 15-18 minutes until you see them brown a little just around the
edges. Let the cookies cool for a few minutes on the tray before removing to cool
completely.
5. The cookies will keep for up to 10 days in an airtight container.

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Made with real ginger and served with whipped cream, this incredible gingerbread cake is to die
for.
Makes 1 9-x-13-inch pan
Preparation time:
Cooking time:
Yield: Cuts into 18 to 24 portions
Ingredients
1 cup packed dark brown sugar
2 tablespoons finely grated fresh ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup boiling water
2 tablespoons finely chopped crystallized ginger
icing sugar, for dusting
lightly sweetened whipped cream, for serving
Directions
1. Preheat the oven to 350 F and grease a 9-x-13-inch cake pan.

2. Beat the butter and brown sugar until light and fluffy. Beat in the molasses, then add the
eggs one at a time, beating well after each addition. Stir in the lemon juice, and ginger.
3. In a separate bowl, sift the flour with the spices and the salt. Add this to the butter
mixture and stir until blended. Stir the boiling water and baking soda and add this quickly
to the batter, stirring quickly and then stir in the crystallized ginger (the batter will be
fluid). Scrape the batter into the prepared pan and bake for 45 minutes, until a tester
inserted in the centre comes out clean. Cool the cake completely in the pan and cut into
squares to serve with a dusting of icing sugar and a dollop of whipped cream.
4. The cake will keep, wrapped, for up to 3 days.
Elegant Gingerbread Layer Cake with

Raspberries and Lemon Buttercream
Frosting
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Gingerbread cake is not just a fall or winter treat. This elegant layer cake is light and lovely,
layered with a tart lemon frosting and fresh raspberries.
Makes 1 3-layer, 8-inch cake
Preparation time:
Cooking time:
Yield: 16
Ingredients
Cake

3 large eggs
3 tablespoons finely grated fresh ginger
1/4 teaspoon ground cloves
1/2 cup maple syrup
1 cup ginger beer (or ginger ale)
Icing & Assembly

2 teaspoons lemon zest
2 tablespoons water
2 cups fresh raspberries
Directions
Cake
1. Preheat the oven to 350 F. Grease 3 8-inch round cake pans and line the bottoms with
parchment paper. Dust the sides of the pan with flour, tapping out any excess.
2. Whisk together the oil, granulated sugar, brown sugar, eggs, ginger and zest.
3. In a separate bowl, sift the flour, baking powder, cinnamon, cloves, allspice, and nutmeg.
Add this to the oil mixture and stir until blended (or use electric beaters or a stand mixer).
4. In another bowl, whisk the molasses, maple syrup, ginger beer (or ale), lemon juice and
baking soda (this will froth up). Add this to the batter and beat vigorously until smooth
the batter will be very fluid. Pour the batter into the prepared pans and bake for about 30
minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cakes
for 30 minutes in their tins, then turn out to cool completely.
Icing & Assembly
1. For the icing, beat the butter with half of the icing sugar and the lemon zest. Add the
lemon juice, water and vanilla and beat in. Add the remaining icing sugar and beat well,
until the icing is fluffy and spreadable.
2. To assemble, place one cake layer on a platter and spread the top with a third of the icing.
Dot the icing with raspberries and place a second cake layer on top, pressing down
gently. Spread another third of the icing over this layer and dot with raspberries. Top this
with the final cake layer, spread the remaining icing overtop and garnish with the
remaining raspberries. Chill the cake until ready to serve.

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Ditch the paper and make these amazing edible placecard tags for your next dinner party!
Preparation time:
Cooking time:
Yield: Makes about 2 dozen
Ingredients
Cookies
1/4 cup unsalted butter at room temperature

6 tablespoons packed dark brown sugar
1 1/2 cups + 2 Tbsp all-purpose flour
1/8 teaspoon salt
Royal Icing
1 1/2 tablespoons meringue powder

3 tablespoons warm water
Directions
Cookies
1. Beat the butter, brown sugar and molasses together until light and fluffy. Add the eggs,
beating well after each addition.
2. In a separate bowl, sift the flour, ginger, baking powder, baking soda, salt, cinnamon and
allspice. Add this to the butter mixture and stir until blended. Shape the dough into 2
disks, wrap and chill for about an hour up to 2 days (the dough will still be soft, even
once chilled).
3. Preheat the oven to 350 F and line 2-3 baking trays with parchment paper. On a lightly
floured surface, roll out the first disk of dough until just over 1/8-inch thick. Use a knife
or pasty roller to cut out rectangles about the size of a standard business card (3-x-2
inches) and smaller rectangle strips, about 2-inches long by -inch wide. Lift them
carefully to the prepared trays, leaving about -inch between them. Any scraps can be
stored chilled and then re-rolled until it has all been used.
4. Bake the cookies for 15-18 minutes until you see them brown a little just around the
edges. Let the cookies cool for a few minutes on the tray before removing to cool
completely.
Royal Icing
1. For the royal icing, beat the meringue powder, icing sugar and warm water with an
electric mixer until peaks form (approximately 10-12 minutes).
2. To assemble, spoon the royal icing into a piping bag fitted with a small plain tip. Pipe
names and designs on the larger rectangular pieces. To have the placecard tags sit facing
your guests, adhere the narrow strips onto the back of the tags using the royal icing.
Allow the placecard tags to dry for 2 hours.
3. The cookies will keep up to a week in an airtight container.
Classic Raspberry Jelly Roll

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Tart Lemon Roulade
Flourless Black Forest Roulade
Charlotte Royale
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A jelly roll cake is a flexible sponge cake that is rolled up with a filling. You do need a jelly roll
pan, which is a baking tray with at least a -inch lip to hold in the cake batter. The key to jelly
roll success is to roll up the cake while it is warm and flexible, so that it holds its shape and does
not crack when unrolled to be filled.
Makes 1 10-inch jelly roll cake
Preparation time:
Cooking time:
Yield: 12-16
Ingredients
4 large eggs, separated and at room temperature

1/4 cup icing sugar, sifted, plus extra for dusting
1/8 teaspoon salt
2 tablespoons granulated sugar
3/4 cup cake and pastry flour
2/3 cup raspberry jam
Directions
1. Preheat the oven to 350 F. Line the bottom of a 15-x-10-inch jelly roll pan with
parchment paper.
2. Place the egg yolks and icing sugar in a large bowl or in the bowl of a stand mixer fitted
with the whip attachment and whip until the yolks have doubled in volume and hold a
ribbon when the whip is lifted, about 4 minutes. Whip in the vanilla.
3. In a separate, or cleaned bowl, whip the egg whites with the salt first on low speed until
foamy, then increase the speed to high and pour in the granulated sugar, whipping until
the whites hold a medium peak.
4. Sift half of the flour into the yolk mixture and fold in using a whisk, then fold in half of
the whipped egg whites. Repeat with the remaining flour, and then change to a spatula to
fold in the last of the whites until evenly incorporated. Spread the batter into the prepared
pan, taking the time to ensure the batter is level.
5. Bake the cake for about 12 minutes, until the cake springs back when gently pressed in
the centre. Let the cake cool for about 2 minutes on a cooling rack, then loosen the sides
with a spatula. Sift a layer of icing sugar over the surface of the cake and cover with a
clean tea towel. Place a second cake pan over the towel and quickly invert the cake,
removing the pan it was baked in. Peel off the parchment paper and dust this surface with
icing sugar. Roll the cake up from the 10-inch side with the towel and let it cool
completely (cooling it rolled sets its memory so the cake wont crack once filled).
6. Stir the raspberry jam to soften. Unroll the cake and spread an even layer of jam over the
cake. Roll the cake back up again, dust the top with icing sugar. Cover and store at room
temperature until ready to serve.
7. The cake can be prepared up to a day in advance and stored, wrapped and unrefrigerated.
Tart Lemon Roulade

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Charlotte Royale
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A simple and rich lemon mascarpone mousse fills this pretty, heart-shaped roulade.
Makes 1 10-inch roulade
Preparation time:
Cooking time:
Yield: 10
Ingredients
Roulade
2 large whole eggs
1 large egg yolk
1/4 cup + 5 Tbsp of sugar
1 teaspoon finely grated lemon zest
2 large egg whites, at toom temperature
1/8 teaspoon salt
Lemon Mousse

1 cup mascarpone cheese
1/4 cup sugar
1/4 cup fresh lemon juice
Assembly
Directions
Roulade
Lemon Mousse
Assembly
1. Preheat the oven to 375 F. Line a10-x-15-inch jelly roll pan with parchment paper, then
grease and dust the parchment with flour, tapping our any excess.
2. Whisk the whole eggs, eggs yolk, 1/4 cup of the sugar and the lemon zest in a metal bowl
placed over a pot of gently simmering water until it is just warmer than body temperature.
Remove the bowl from the heat and whip the eggs on high speed until they have doubled
in volume, about 4 minutes.
3. In a separate or clean bowl, whip the egg whites and salt starting on low speed until they
are foamy, and then increasing to high, adding the remaining 5 Tbsp of sugar gradually.
Continue to whip until the whites hold a medium peak when the beaters are lifted.
4. Sift the flour over the whipped whole egg mixture and fold in using a whisk, then fold in
the whipped whites in two additions. Spread this in the prepared pan, being sure that the
batter is level and even. Bake the cake for about 10 minutes, until it springs back when
gently pressed.
5. Let the cake cool for about 2 minutes on a cooling rack, then loosen the sides with a
spatula. Sift a layer of icing sugar over the surface of the cake and cover with a clean tea
towel. Place a second cake pan over the towel and quickly invert the cake, removing the
pan it was baked in. Peel off the parchment paper and dust this surface with icing sugar.
Roll the two short sides of the cake in toward the centre with the towel (you can rest the
cake on one side to get it to stay in place better) and let it cool this way to set its
memory so the cake wont crack once filled.
6. For the mousse, whip 1 cup of the whipping cream until it holds a soft peak. Stir the
remaining cup of cream into the mascarpone cheese by hand, along with the lemon zest
until the sugar has dissolved. Fold in the whipped cream and the lemon juice and chill
until ready to assemble.
7. Carefully unroll the jelly roll cake and remove the tea towel. Spread the mousse over the
cake, but leaving 2 inches at both of the short ends. Roll the short ends back up to the
middle and press then in gently, to create a heart shape with the cake. You can gently
press the centre of the cake down to create the point at the bottom of the heart. Wrap the
roulade loosely with plastic wrap and chill it on its side, until ready to serve. When ready
to serve, dust with icing sugar and slice the roulade and plate to show off the heart shape.
8. The roulade will keep, refrigerated, for up to 2 days.

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Tart Lemon Roulade

Charlotte Royale
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This flourless dessert has also the textbook flavours of a Black Forest Torte: chocolate cake,
whipped cream and kirsch soaked cherries.
Makes 1 10-inch dessert

Preparation time:
Cooking time:
Yield: 12-16
Ingredients
Flourless Jelly Roll

3/4 cup sugar
1/8 teaspoon salt
Kirsch Cherries
1 cup fresh, jarred, or frozen and thawed pitted tart cherries

2 tablespoons sugar
1 tablespoon Kirsch
Chocolate Cream

Assembly

1 Tbsp + 1 tsp instant skim milk powder
2 tablespoons sugar
block chocolate, for grating
Directions
Flourless Jelly Roll
Kirsch Cherries
Chocolate Cream
Assembly
1. Preheat the oven to 350 F. Line a 10-x-15-inch jelly roll pan with parchment paper.
2. Whisk the egg yolks and sugar by hand until lighter in colour, but not holding any air.
Sift the cocoa powder over the yolks and whisk in.
3. In a separate bowl, whip the egg whites and salt on high speed until they hold a medium
peak when the beaters are lifted. Fold a third of the whites into the yolk mixture using a
whisk and then fold in the remaining two thirds until evenly incorporated. Spread the
batter evenly into the prepared pan. Bake the cake for 25 minutes (it will rise up while
baking and then fall once it is removed from the oven that is OK) and let it cool
completely in the pan.
4. For the cherries, simmer the cherries for about 15 minutes or until the juices are reduced
by half, then add the sugar and simmer 5 minutes more. Remove the pot from the heat
and stir in the kirsch. Cool and then chill the cherries until ready to assemble.
5. For the chocolate cream, bring the cream just to a simmer and pour it over the chocolate.
Let this sit for 1 minute, then gently whisk until the chocolate has melted into the cream.
Cool this too room temperature, then chill completely.
6. Whip the chocolate cream on medium speed until it holds a medium peak.
7. For assembly, whip the cream and skim milk powder until it holds a medium peak, then
add the sugar.
8. Run a spatula around the outside edge of the cooled cake and turn it out onto a work
surface dusted with icing sugar. Peel away the parchment paper and spread the whipped
chocolate cream over the cake. Use a slotted spoon to spoon the cherries over the
chocolate cream. Roll up the cake from the short side and carefully lift onto your serving
platter so that the seam is at the bottom. Spread the whipped cream over the roulade to
completely cover it and use a vegetable peeler to make chocolate curls to sprinkle on top.
Chill until ready to serve.
9. The roulade can be made up to 8 hours before serving.
Charlotte Royale
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Tart Lemon Roulade

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This classic molded dessert uses slices of raspberry jell roll cake to line a mold or even a glass
bowl that is then filled with a silky vanilla Bavarian Custard.
Preparation time:
Cooking time:
Yield: 10-12
Ingredients
Bavarian Cream
1 cup 2% milk
1/2 vanilla bean OR 1 1/2 tsp vanilla bean paste
4 large egg yolks
2/3 cup sugar
2 tablespoons gelatin powder
Raspberry Jelly Roll Cake

1/4 cup icing sugar, sifted, plus extra for dusting
1/8 teaspoon salt
2 tablespoons granulated sugar
Assembly
Directions
Bavarian Cream
Raspberry Jelly Roll Cake

1. Preheat the oven to 350 F. Line the bottom of a 15-x-10-inch jelly roll pan with
parchment paper.
2. Place the egg yolks and icing sugar in a large bowl or in the bowl of a stand mixer fitted
with the whip attachment and whip until the yolks have doubled in volume and hold a
ribbon when the whip is lifted, about 4 minutes. Whip in the vanilla.
3. In a separate, or cleaned bowl, whip the egg whites with the salt first on low speed until
foamy, then increase the speed to high and pour in the granulated sugar, whipping until
the whites hold a medium peak.
4. Sift half of the flour into the yolk mixture and fold in using a whisk, then fold in half of
the whipped egg whites. Repeat with the remaining flour, and then change to a spatula to
fold in the last of the whites until evenly incorporated. Spread the batter into the prepared
pan, taking the time to ensure the batter is level.
5. Bake the cake for about 12 minutes, until the cake springs back when gently pressed in
the centre. Let the cake cool for about 2 minutes on a cooling rack, then loosen the sides
with a spatula. Sift a layer of icing sugar over the surface of the cake and cover with a
clean tea towel. Place a second cake pan over the towel and quickly invert the cake,
removing the pan it was baked in. Peel off the parchment paper and dust this surface with
icing sugar. Roll the cake up from the 10-inch side with the towel and let it cool
completely (cooling it rolled sets its memory so the cake wont crack once filled).
6. Stir the raspberry jam to soften. Unroll the cake and spread an even layer of jam over the
cake. Roll the cake back up again, dust the top with icing sugar. Cover and store at room
temperature until ready to serve.
7. The cake can be prepared up to a day in advance and stored, wrapped and unrefrigerated.
Assembly
1. Bring the milk up to a simmer along with the scraped seeds from the vanilla bean (or the
vanilla bean paste, if using). In a separate bowl, whisk the egg yolks and sugar. Slowly
pour the hot milk into the yolks while whisking constantly, then return the entire mixture
to the pot. Cook the custard over medium heat, stirring constantly with a wooden spoon,
until the mixture thickens and coats the back of the spoon, about 4 minutes. Strain the
custard into a bowl.
2. Stir the gelatin with 1/3 cup of cool water and let it soften for a minute. Whisk this into
the custard while it is still hot. Cool the custard completely to room temperature, then
chill the custard for about 15 minutes, so that it is cool to the touch but not setting.
3. Whip the cream to soft peaks and fold this (using a whisk) into the cool custard mixture.
Assemble the charlotte while the custard is still fluid.
4. Line a 6-cup bowl or charlotte mold with plastic wrap. Slice the jelly roll into inch
slices and line the entire bowl, pressing the jell roll slices together as tightly as possible
without altering their shape. Pour the Bavarian cream into the mold and place any
remaining jelly roll slices on top. Cover the charlotte with plastic and chill for at least 4
hours to set.
5. To serve, invert the charlotte onto the serving plate and peel away the plastic wrap. Slice
into wedges to serve.
Financiers
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8/23/2012 8:00:00 AM

Italian Pine Nut Cake
Mont Blanc Torte
Anna Olson's Nut Brittle
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These little cakes get their name since there are meant to resemble gold bars. Serve these as petit
fours, or alongside coffee in place of biscotti.
Preparation time:
Cooking time:
Yield: 24
Ingredients
1 1/4 cups ground almonds

1/2 cup sugar
3 large egg whites
1 dash almond extract
1/3 cup dried currants
1/3 cup unsalted butter, melted and cooled, plus extra for greasing
Directions
1. Preheat the oven to 375 F. Butter 24 barquette tins (oval tins with pointed ends) or a mini
muffin tin and place them on a baking tray, or grease mini muffin cups with butter and
chill the pan while preparing the batter.
2. Stir the ground almonds, flour, sugar, and cinnamon together. In a separate bowl, whisk
the egg whites by hand just until they are foamy. Add the whites to the almond mixture
and stir until blended. Add the almond extract, then stir in the currants and the melted
butter (the batter will be runny).
3. Spoon the batter into the prepared tins and bake for 15 to 18 minutes, until the centres of
the financiers peak and the outside edges are golden brown. Cool the financiers in their
tins before removing.
4. The financiers will keep for 5 days in an airtight container.

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Financiers

Mont Blanc Torte
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This cake is dense, sweet and moist, almost like a blondie, but far more elegant and rich due to
the pine nuts.
Makes 1 9-inch cake.
Preparation time:
Cooking time:
Yield: 10-12
Ingredients
2 large eggs
1 egg white
1/2 cup extra virgin olive oil
1/2 teaspoon salt
1/3 cup lightly toasted pine nuts*
1/4 cup untoasted pine nuts
Directions
1. Preheat the oven to 350 F. Grease a 9-inch springform pan and line the bottom with
parchment paper.
2. Whip the granulated sugar, brown sugar, eggs and egg white by hand or in a mixer fitted
with the whip attachment until pale and doubled in volume. Whisk in the oil, lemon zest
and vanilla.
3. In a separate bowl, sift the flour and salt. Add this to the egg mixture and stir just until
blended. Stir in the toasted pine nuts and scrape the batter into the prepared pam. Sprinkle
the top of the cake with the untoasted pine nuts and bake for about 40 minutes, until the
top of the cake is a rich golden brown, with slightly darker golden edges. Cool the cake in
the pan before turning out to serve.
4. * To toast pine nuts, spread them on a parchment-lined baking tray and bake them for 10
minutes in a 350 F oven. Cool before using.
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Mont Blanc Torte

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Financiers

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This torte is named after Mont Blanc, the highest peak in the Alps, which borders France and
Italy. This torte is meant to replicate the snowcapped peak of the mountain and makes a grand
statement for dessert.
Preparation time:
Cooking time:
Yield: 10
Ingredients
Meringue Layers
4 egg whites, room temperature

1/4 teaspoon cream of tartar
Chestnut Cream
1 tin (212 mL) sweetened chestnut pure

1/2 cup + 2 Tbsp icing sugar, sifted
1 cup whipping cream, whipped to soft peaks
1 cup mascarpone cheese
white chocoloate shavings, for garnish
Assembly
Directions
Meringue Layers
Chestnut Cream
Assembly
1. Preheat the oven to 250 F. Trace 3 circles onto parchment paper, one 7-inch, one 6-inch
and one 5-inch. Place the parchment paper face-down onto baking trays.
2. For the meringue layers, whip the egg whites on low speed and slowly add in the sugar,
gradually increasing the speed to high and whipping until they hold a stiff peak when the
beaters are lifted. Scrape the meringue into a piping bag fitted with a large plain tip and
pipe a spiral of meringue to fill each of the traced circles. Bake the meringues for about
90 minutes, until dry (crack the oven door if the meringues begin to colour at all) and let
them cool on the parchment paper.
3. For the chestnut cream, beat the chestnut puree and cup of the icing sugar to smooth.
Switch to a whisk and fold in the mascarpone, half of the whipped cream and the vanilla
until smooth.
4. To assemble, place the 7-inch meringue disc onto a platter. Pipe or spread a thick layer of
the chestnut cream on it and top it with the 6-inch meringue. Pipe a layer of chestnut
cream and top it with the 5-inch meringue. Pipe on the remaining chestnut cream. To
finish the torte, fold in the remaining 2 Tbsp of icing sugar into the remaining whipped
cream. Spread this on top of the torte and chill until ready to serve.

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Financiers
Mont Blanc Torte

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Break off a chunk of this delicious treat, filled with your choice of cashews, peanuts and/or
pistachios. A nut lover's delight!
Makes 1 tray
Preparation time:
Cooking time:
Yield: 16-20
Ingredients
1/4 cup water

1 1/2 cups sugar
1/2 cup white corn syrup
2 tablespoons unsalted butter
1 1/2 cups lightly toasted nuts, such as peanuts, cashews and/or pistachios
1 pinch coarse sea salt
Directions
1. Line a baking tray with parchment paper and lightly grease it. Ready all the ingredients
before you start cooking the sugar.
2. Bring the water, sugar and corn syrup up to a boil over high heat and continue to boil,
uncovered until it is a light amber colour and occasionally brushing down the sides of the
pot with water. Remove the pot from the heat and immediately stir in the butter, baking
soda and vanilla, taking care for the steam. Stir in the nuts and spread this on the prepared
baking tray, spreading to disperse the nuts evenly. Sprinkle the brittle with sea salt and let
cool completely to room temperature before cracking to eat or use as a dessert garnish.
3. The brittle will keep in an airtight container for up to a week.
Classic Lemon Pound Cake

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Individual Marble Bundt Cakes with Ganache Glaze
Fondant Covered Heart Cake
Fondant Flowers
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Whether served with afternoon tea or as a dessert after a big meal, this classic lemon pound cake
will bring freshness to your table.
Makes 1 9-x-5-inch loaf pan (16 slices)
Preparation time:
Cooking time:
Yield: 16
Ingredients
Cake
1 cup unsalted butter, just cooler than room temperature (60-65 F)

1 1/2 cups sugar
1 tablespoon finely grated lemon zest
5 large eggs, almost at room temperature
1/3 cup sour cream (full-fat)
1 cup all-purpose
1/2 teaspoon salt
Glaze
3 tablespoons fresh lemon juice
2 tablespoons water
1/3 cup sugar
Directions
Cake
1. Preheat the oven to 325 F and grease a 9-x-5-inch loaf pan.

2. Beat the butter, sugar and lemon zest using electric beaters or a mixer fitted with the
paddle attachment on medium speed until light and fluffy, about 3 minutes. In a separate
bowl, lightly whisk the eggs with a fork and add this to the batter in a few additions,
scraping down the bowl in between. Stir the sour cream and vanilla together and beat this
into the batter.
3. In a separate bowl, sift the all-purpose and cake & pastry flours and the salt and add this
to the batter, mixing until fully incorporated, scraping to the bottom of the bowl to ensure
this. Scrape the batter into the prepared pan and tap it a few times to make it level and
allow any air bubbles to escape. Bake the cake for 65 to 70 minutes, until a tester inserted
in the centre of the cake comes out clean. Remove the cake from the oven and prepare the
glaze while the cake is still warm.
Glaze
1. For the glaze, heat the lemon juice water and sugar in a small saucepan over medium heat
until the sugar has dissolved. Poke holes in the warm pound cake using a bamboo skewer
and brush the warm glaze over the cake. Let the cake cool completely in the pan (the
glaze will set once the cake is cool) before removing to serve.
2. The cake will keep well wrapped and unrefrigerated for up to 3 days.
Individual Marble Bundt Cakes with

Ganache Glaze
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Fondant Flowers
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Top off these delectable little marble bundt cakes with a decadent chocolate ganache glaze.
Makes 12 individual bundt cakes
Preparation time:
Cooking time:
Yield: 12
Ingredients
Cake
1/2 cup unsalted butter, slightly cooler than room temperature

1 cup sugar
2 large eggs, just at room temperature
1/2 teaspoon salt
3 ounces bittersweet chocolate, melted and cooled
2 teaspoons cocoa powder, sifted
Ganache Glaze

2 tablespoons unsalted butter, cut into pieces
Directions
Cake
1. Preheat the oven to 350 F. Grease and flour a mini bundt pan (12 bundts), tapping out any
excess flour.
2. Beat the butter and sugar using electric beaters or in a stand mixer fitted with the paddle
attachment, until fluffy. In a separate bowl, lightly whisk eggs with a fork and add them a
little at a time while mixing on medium speed. Stir the sour cream and vanilla together
and beat in.
3. In a separate bowl, sift the flour, baking powder and salt. Add this to the batter, while
beating on low speed until fully incorporated, scraping the sides and bottom of the bowl
to ensure this.
4. Spoon out a third of the batter into another bowl. Stir the melted chocolate and the cocoa
powder into this and stir until blended. Spoon the batter into 2 piping bags fitted with a
plain tip (or no tip) and pipe vanilla and chocolate batter intermittently into each mini
bundt pan. Use a bamboo skewer to swirl the batter just a little. Bake the cakes for about
20 minutes, until a skewer inserted in the centre of the cake comes out clean. Cool the
cakes for 30 minutes then turn the cakes out to cool completely before glazing.
Ganache Glaze
1. For the glaze, place the chocolate, cream and butter in a metal bowl resting over a pot of
barely simmering water, stirring gently until melted. Dunk the top of the cakes into the
glaze and place them back on a tray to set. You can serve the cakes right away or chill
them if serving more than 4 hours later.
2. The cakes will keep refrigerated for up to 2 days.

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Fondant Flowers
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This beautiful fondant covered heart cake is great for Valentine's Day, a birthday party, or just
about any sweet-toothed occasion!
Makes 1 large heart-shaped cake
Preparation time:
Cooking time:
Yield: 24-30
Ingredients
Cake**
2 cups unsalted butter, just cooler than room temperature (60-65 F)

3 cups sugar
2 tablespoons finely grated lemon zest
10 large eggs, almost at room temperature
1 cup cake and pastry flour
1 teaspoon salt
Pink Buttercream Icing
3/4 cup unsalted butter, room temperature

4-6 cups icing sugar, sifted
pink food colouring paste
Assembly
2 pounds rolling fondant

1 dash lemon oil (optional)
icing sugar, sifted
large cake board (available at craft or cake supply stores)
Directions
Cake**
1. Preheat the oven to 325 F. Grease one 8-inch square pan and one 8-inch round pan. Line
the bottom of each pan with parchment paper, then grease the parchment and dust the
pans with flour, tapping out any excess.
2. Beat the butter, sugar and lemon zest using electric beaters or a mixer fitted with the
paddle attachment on medium speed until light and fluffy, about 3 minutes. In a separate
bowl, lightly whisk the eggs with a fork and add this to the batter in a few additions,
scraping down the bowl in between. Stir the sour cream and vanilla together and beat this
into the batter.
3. ** This double recipe makes a large batch of batter, which can be prepared in a large
bowl with electric beaters or in a large stand mixer. If you have a small mixer, then its
best to divide the recipe in half and make it twice, once for each pan.
4. In a separate bowl, sift the all-purpose and cake & pastry flours and the salt and add this
to the batter, mixing until fully incorporated, scraping to the bottom of the bowl to ensure
this.
5. Spread the batter in the 2 pans so they are both level and the batter is the same height and
tap the pan to allow any air bubbles to escape. Bake the cakes for about 55 minutes, until
a tester inserted in the centre of the cake comes out clean. Allow the cakes to cool for 20
minutes in the pan, then turn out to cool completely.
Pink Buttercream Icing
1. For the icing, use a stand mixer fitted with the paddle attachment or using electric
beaters, beat the butter until it is fluffy. Add 2 cups of the icing sugar and first beat on
low speed to incorporate, then increase the speed to high, until fluffy. Add the milk and
vanilla and beat in. Add the remaining 2 cups of icing sugar and beat in, adding further
up to 6 cups until a fluffy and spreadable consistency is achieved (the softness of your
butter when you begin is the reason you may have to make this adjustment). Add a little
colouring paste until you achieve a light pink colour.
Assembly
1. To assemble, cut each of the cakes in half horizontally. Spread a layer of buttercream on
the bottom half and top with each remaining half. Place the square cake on the cake board
so that it is in a diamond position (a point at the bottom). Cut the round cake in half
vertically and place each half circle against the top 2 sides of the square, creating a heart
shape. Trim the top of the cake, if needed, to make it level. Cover the top and sides of the
cake with buttercream and chill for 30 minutes or up to 6 hours ahead.
2. For the fondant, add a touch of pink colouring paste and knead it into the fondant. Roll
out the fondant (using icing sugar to keep it from sticking) into a large circle that
measures just large than the widest point of the heart, plus twice the height of the sides,
and just under -inch thick. Use the rolling pin to roll up the fondant and lift it over to
the heart, unrolling it over the cake to cover it. Massage the fondant gently, working out
any air pockets and pressing against the buttercream. Trim the fondant at the base of the
cake, and decorate with fresh or fondant flowers.
3. The cake should not be refrigerated once covered with the fondant, and will keep for up
to a day.
Fondant Flowers
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These pink-hued flowers make lovely dcor to add to a fondant or buttercream covered cake. The
flowers can be made in advance of when they are needed.
Preparation time:
Cooking time:
Yield:
Ingredients
Fondant Flowers
1/2 pound rolled fondant (found at bulk and craft stores)

icing sugar
assorted flower cutters (Found at bulk and craft stores)
Royal Icing
1 1/2 tablespoons meringue powder (found at bulk and craft stores)

3 tablespoons warm water
Directions
Fondant Flowers
1. Divide the fondant into four equal pieces. Set one piece aside, wrapped in plastic to
prevent drying out, for white flowers. Tint the other three pieces different shades of pink,
using a toothpick to add paste colour a little at a time and kneading in. Wrap each piece
in plastic and set aside until ready to roll.
2. Roll the first piece of fondant on a very clean work surface, to about 1/8-inch thick, using
icing sugar to roll to prevent sticking. With different size flower cutters, cut out flowers
and place on a parchment lined baking tray. Continue with the other three pieces giving
you an array of different sizes and flower shape cutouts.
Royal Icing
1. For the royal icing, beat the meringue powder, icing sugar and warm water with an
electric mixer until smooth and structured (you can always adjust the consistency by
adding more icing sugar to thicken or water to loosen). Spoon the icing in a piping bag
fitted with a small plain tip.
2. When you are ready to adhere the flowers to your cake, use the royal icing as glue and
place a small dot of icing on the back of the flower. Using a small dowel (usually
supplied with the fondant cutters) or a bamboo skewer to press the flower on the cake,
pulling the pedals up slightly to form the shape of the flower. Continue with the rest of
the flowers in whatever pattern you would like. You can add texture and dimension to the
flowers by placing smaller flower cut outs in different shades on top of the base flower.
With the icing, pipe a small dot in the centre of each flower. Allow at least 2 hours for the
icing to set and store the cake following recipe instructions.
Fudge Brownies
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8/23/2012 8:00:00 AM

Pumpkin Swirl Cheesecake Squares
Lemon Meringue Squares
Rocky Road Cinema Tortes
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Delicious, classic chocolate fudge brownies complete with a healthy dose of pecans.
Preparation time:
Cooking time:
Yield: 12
Ingredients
Salt Roasted Pecans
1 tablespoon unsalted butter

1 cup pecan halves
1/2 teaspoon sea salt
Brownies

1 1/4 cups unsalted butter, cut into pieces
3 large eggs, room temperature
Assembly
Directions
Salt Roasted Pecans
Brownies
Assembly
1. Preheat the oven to 350 F and grease a 12-square brownie pan or 8-inch square pan.
2. For the salt roasted pecans, melt the butter in a saut pan over medium heat and add the
pecans and salt. Stir and toast the pecans for about 8 minutes, until the pecans have a
pleasant nutty aroma (the salt will not dissolve, but adds a nice crunch). Remove the pan
from the heat and cool while preparing the brownies.
3. Melt the chocolate and butter in a medium saucepot over medium-low heat, stirring until
melted. Remove the pan from the heat and whisk in the sugar and brown sugar right into
the pot. Whisk in the eggs one at a time, then whisk in the vanilla. Stir in the flour and
cocoa powder until evenly combined.
4. Count out 12 pecan halves and set aside. Roughly chop the remaining pecans and stir
them into the brownie batter. Divide the batter into the bar pan, or spread into the 8-inch
pan and arrange the reserved pecan halves on top. Bake for about 20 minutes, until the
tops of the brownies lose their shine. If baking in an 8- inch pan, bake an additional 5
minutes. Cool the brownies for an hour before removing from the tin (and slicing, if
baking in a larger pan).
5. The brownies will keep in an airtight container for up to 5 days, and the brownies
actually improve after a day.

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Fudge Brownies

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Anna Olson brings yet another treat to the table with a beautiful cheesecake full of colour and
flavour.
Makes 1 8-inch square pan. Cuts into 16 squares.
Preparation time:
Cooking time:
Yield: 16
Ingredients
Crust

1/3 cup cool unsalted butter, cut into pieces
Pumpkin Cheesecake
1/2 package brick cream cheese, at room temprature

3/4 cup sugar
1 cup pure pumpkin pure
1 whole egg, at room temperature
1 egg yolk
Cheesecake Swirl
1/4 package brick cream cheese, at room temperature

1 1/2 tablespoons sugar
1 egg yolk
Assembly
Directions
Crust
Pumpkin Cheesecake
Cheesecake Swirl
Assembly
1. Preheat the oven to 350 F. Grease an 8-inch square pan and line it with parchment so that
the paper comes up the sides of the pan.
2. For the crust, using a food processor, pulse the flour and brown sugar together, then cut
in the butter until evenly blended (the mixture will be dry and crumbly). Alternatively,
this base can be made by hand, blending the butter into the flour and sugar using a pastry
cutter. Press this into the prepared pan and bake it for about 18 minutes, until it turns just
a little brown at the edges. Cool while making the filling.
3. Beat the cream cheese to soften and then beat in the sugar. Add the pumpkin and stir until
smooth. Switch to a whisk and add in the flour, baking powder and cinnamon. Whisk in
the egg and egg yolk and set aside.
4. For the cheesecake swirl, beat the cream cheese until smooth and then beat in the sugar.
Stir in the egg yolk and vanilla until smooth.
5. Pour the pumpkin cheesecake onto the cooled crust. Either spoon or pipe the cheesecake
swirl on top and use a bamboo skewer to create pretty swirls. Bake for about 30 minutes
until, like a cheesecake, the filling is set at the edges but still has a little jiggle at the
centre. Cool the squares to room temperature, then chill for at least 2 hours before slicing.
6. The squares will keep, refrigerated, for up to 3 days.

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Fudge Brownies

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These lemon meringue squares are a dressier version of a lemon square and are topped with a
cooked marshmallow layer.
For a simpler, more traditional lemon square, simply omit the meringue marshmallow layer.
Makes 1 8-inch pan.
Preparation time:
Cooking time:
Yield: 9
Ingredients
Crust
2/3 cup graham cracker crumbs

1/2 cup flaked sweetened coconut
1 tablespoon sugar
Filling

5 large egg yolks (save whites for meringue)
2/3 cup fresh lemon juice
2 teaspoons lemon zest
Marshmallow Layer
5 tablespoons cold water

2 1/4 teaspoons gelatin powder
1 teaspoon meringue powder
1/2 cup sugar
1 pinch salt
Assembly
Directions
Crust
Filling
Marshmallow Layer
Assembly
1. For the crust, preheat oven to 350 F and lightly grease and 8-inch square pan and line
with parchment paper so that it comes up the sides of the pan. Toss all the crust
ingredients until well-combined and press into the prepared pan. Bake for 12 minutes and
cool while preparing the lemon filling.
2. For the filling, reduce the oven to 325 F. Whisk all the filling ingredients together and
pour into the cooled crust. Bake for 20 minutes, until set but with a little jiggle in the
centre, then cool to room temperature before chilling for at least an hour.
3. For the marshmallow meringue, stir 3 Tbsp of the cold water with the gelatin and the
meringue powder in a large bowl or the bowl of a mixer fitted with the whip attachment
and set aside.
4. Bring the remaining 2 Tbsp of water, the sugar and the corn syrup to a boil and boil
uncovered and without stirring until it reaches a temperature of 240 F on a candy
thermometer. While whipping, carefully pour the hot sugar into the bowl with the gelatin
and whip this on high speed until tripled in volume and cooled, about 5 minutes.
5. Remove the lemon square from the fridge. Dollop the marshmallow on top of the filling
and spread even. Let chill until set.
6. Use a blowtorch to lightly brown the marshmallow and chill until ready to slice and
serve.
7. The squares will keep for up to 3 days refrigerated.

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Fudge Brownies

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These individual desserts get their name from the cinema-inspired combination of popcorn,
peanuts and chocolate. Chocolate brownies are the based to hold a marshmallow layer and on top
of that chocolate-covered popcorn and peanuts virtually overflow. I recommend simply picking
up these treats with your hands, peeling away the paper and diving in!
Makes 15 individual "tortes" (or 12 using extra jumbo paper liners).
Preparation time:
Cooking time:
Yield: 15
Ingredients
Brownie Base

1 1/4 cups unsalted butter, cut into pieces
1/4 cup Dutch process cocoa powder, sifted
1/2 cup salted peanuts
Marshmallow Layer
5 tablespoons cold water

2 1/4 teaspoons gelatin powder
1 teaspoon meringue powder
1/2 cup sugar
1 pinch salt
1 teaspoon vanilla bean paste
Popcorn Layer
4 cups plain popped popcorn

1/2 cup salted peanuts
2 tablespoons unsalted butter
Assembly
Directions
Brownie Base
Marshmallow Layer
Popcorn Layer
Assembly
1. Preheat the oven to 350 F. Line 2 muffin tins with 15 large paper cups (or 12 extra jumbo
paper liners placed on a baking tray).
2. Melt the chocolate and butter in a medium saucepot over medium-low heat, stirring until
melted. Remove the pan from the heat and whisk in the sugar and brown sugar right into
the pot. Whisk in the eggs one at a time, then whisk in the vanilla. Stir in the flour and
cocoa powder until evenly combined. Stir in the salted peanuts. Divide this between the
paper liners and bake the brownies for about 20 minutes, until the surface of them is dull.
Cool while preparing the marshmallow layer.
3. Stir 3 Tbsp of the cold water with the gelatin and the meringue powder in a large bowl or
the bowl of a mixer fitted with the whip attachment and set aside.
4. Bring the remaining 2 Tbsp of water, the sugar and the corn syrup to a boil and boil
uncovered and without stirring until it reaches a temperature of 240 F on a candy
thermometer. While whipping, carefully pour the hot sugar into the bowl with the gelatin
and whip this on high speed until tripled in volume and cooled, about 5 minutes.
5. Spoon the marshmallow into a piping bag and pipe a layer over the top of each brownie
and let set at room temperature while preparing the popcorn layer.
6. Place the popcorn and peanuts in a large bowl. Stir the chocolate and butter in a metal
bowl placed over a pot of barely simmering water until it has melted. Pour this over the
popcorn and peanuts and stir to coat (it is OK if the popcorn is not fully coated). Spoon
this over the marshmallow layer of each brownie, stacking it as high as possible. Chill the
tortes until the chocolate has set, about an hour before serving.
7. The tortes will keep, refrigerated, for up to 3 days.
Classic Pineapple Upside Down Cake

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Lemon Berry Saucing Cakes
Brown Butter Cranberry Gingerbread Cakes with Brown Butter Caramel Sauce
Lemon Berry Meringue Cakes with Bumbleberry Sauce
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Recipe summary
Add a splash of colour and flavour to your dessert menu with this delectably sweet classic
pineapple upside down cake.
Makes 1 9-inch round cake.
Preparation time:
Cooking time:
Yield: 8-10
Ingredients
Fruit Base

2 teaspoons lemon juice
5-6 slices tinned, or 4-5 fresh pineapple rings
Cake
3/4 cup buttermilk

3 large eggs
3/4 cup sugar
1/2 teaspoon salt
1/2 cup sweetened flaked coconut
Assembly
Directions
Fruit Base
Cake
Assembly
1. Preheat the oven to 350 F.

2. Place a 9-inch ovenproof skillet on a burner on medium heat. Melt the butter and brown
sugar, stirring until melted and bubbling. Stir in the lemon juice, then remove the pan
from the heat. Arrange the pineapple slices in this syrup so they are close together but not
overlapping. Set aside.
3. In a large bowl, whisk the buttermilk, oil, eggs and vanilla. In a separate bowl, sift the
flour, sugar, baking powder, salt, baking soda and nutmeg. Add this to the buttermilk
mixture and whisk until just blended. Stir in coconut. Pour the batter over the pineapple
slowly (so as not to shift the fruit). Bake the cake for 30-35 minutes, until a tester inserted
in the centre of the cake comes out clean. If using fresh pineapple, the cake may need an
extra 5-10 minutes baking time. Let the cake cool for 30 minutes in the pan. Place a
serving plate over the cake and invert the pan, lifting it to reveal the pineapple now on
top. Serve warm or at room temperature.

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Recipe summary
Couple these delicious lemon berry saucing cakes with afternoon tea for maximum comfort.
Makes 4 individual cakes.
Preparation time:
Cooking time:
Yield: 4
Ingredients
1/2 cup sugar

1 1/2 teaspoons finely grated lemon zest
1 pinch salt
2/3 cup 2% milk
1 large egg, at room temperature, separated
1 cup mixed fresh or frozen berries, such as raspberries, blueberries, and blackberries
Directions
1. Preheat the oven to 350 F. Grease four 5-ounce ramekins and sprinkle them with sugar,
tapping out any excess. Place these in a larger pan (such as a roasting pan).
2. Sprinkle the berries evenly on the bottom of each dish.
3. Stir the sugar, flour, lemon zest and salt to combine. Add the lemon juice, milk and egg
yolks to this and whisk until smooth.
4. Whip the 2 egg whites until they hold a soft peak when the beaters are lifted. Fold this
into the batter until fully incorporated and divide this between the ramekins. Pour boiling
water around the baking dish and bake for about 35 minutes, until golden brown on top.
Allow the cake to cool for 15 minutes in the water bath, then remove the ramekins from
the water and either continue cooling on a rack or invert onto a plate, revealing the
berries and warm lemon curd sauce. Serve warm or at room temperature.
Brown Butter Cranberry Gingerbread Cakes
with Brown Butter Caramel Sauce
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Recipe summary
The fusion of cranberries, gingerbread and brown butter is simply do die for in this delicious
dish.
Makes 6 individual desserts.
Preparation time:
Cooking time:
Yield: 6
Ingredients
Syrup and Fruit
1 1/2 cups fresh or frozen cranberries

1/4 cup maple syrup
Cake
1/4 cup maple syrup
1/4 cup cranberry juice or apple juice
1 tablespoon finely grated fresh ginger
1/4 teaspoon ground clove
1 large egg, lightly beaten
Brown Butter Caramel Sauce

3 tablespoons water
1 cup sugar
3 tablespoons white corn syrup
Assembly
Directions
Syrup and Fruit
Cake
Brown Butter Caramel Sauce
1. Melt the butter in a saucepan over medium heat until the foaming subsides and the butter
browns. Pour the butter through a cheesecloth or paper coffee filter and set aside.
2. In a clean pot, bring the water, sugar and corn syrup to a full boil over high heat without
stirring. Continue to boil the sugar, uncovered, and brushing the sides of the pot
occasionally with water, until an amber colour. Remove the pot from the heat and whisk
in the cream (watch out for the hot steam). Whisk in the brown butter and the vanilla.
Cool to room temperature and store chilled.
3. The sauce can be used warm or at room temperature and will keep refrigerated as long as
the expiry date on the cream used in it.
4. Makes about 1 cups.
Assembly
1. Preheat the oven to 350 F. Grease six 5-ounce ramekins and place them on a baking tray.
2. Pulse the cranberries with the granulated sugar in a food processor until coarsely chopped
and set aside. Heat the butter in a saucepot over medium heat until the foaming subsides
and it begins to brown. Add the brown sugar and maple syrup and stir until bubbling and
smooth. Divide this between the ramekins and spoon the chopped cranberries overtop.
3. For the cake, melt the butter in a clean saucepot over medium heat until the foaming
subsides and the butter browns. Add the maple syrup, brown sugar, molasses and
cranberry or apple juice and bring to a simmer while stirring. Remove from the heat and
pour into a bowl. Stir in the grated ginger and lemon zest.
4. In a separate bowl, sift the flour, baking soda, ground ginger, cinnamon, clove and
nutmeg. Add this to the warm butter mixture and whisk until smooth. Add the egg and
whisk in thoroughly. Pour the batter into the ramekins and bake for about 30 minutes,
until a tester inserted in the centre of the cake comes out clean. Let the cakes cool for 15
minutes, then turn out onto a serving plate.
5. To prepare in advance, prepare the syrup, fruit and batter and chill until ready to bake and
serve.
Lemon Berry Meringue Cakes with

Bumbleberry Sauce
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Feeling fruity? This treat will hit the spot, loaded with mixed berries and exquisitely crafted to
look and taste delicious.
Makes 4 individual desserts.
Preparation time:
Cooking time:
Yield: 4
Ingredients
1/2 cup sugar

1/2 tablespoon finely grated lemon zest
1 pinch salt
2/3 cup milk
1 large egg, at toom temperature, separated
1 cup mixed or frozen berries, such as raspberries, blueberries, and blackberries
Bumbleberry Sauce
3 cups mixed fresh or frozen berries, such as raspberries, blueberries, and blackberries
3/4 cup sugar
1 tablespoon lemon juice
Meringue
2 large egg whites, at room temperature

1/2 teaspoon lemon juice
1/3 cup sugar
Directions
1. For the Lemon Berry Saucing Cakes, preheat the oven to 350 F. Grease four 5-ounce
ramekins and sprinkle them with sugar, tapping out any excess. Place these in a larger
pan (such as a roasting pan).
2. Sprinkle the berries evenly on the bottom of each dish.
3. Stir the sugar, flour, lemon zest and salt to combine. Add the lemon juice, milk and egg
yolks to this and whisk until smooth.
4. Whip the 2 egg whites until they hold a soft peak when the beaters are lifted. Fold this
into the batter until fully incorporated and divide this between the ramekins. Pour boiling
water around the baking dish and bake for about 35 minutes, until golden brown on top.
Allow the cake to cool for 15 minutes in the water bath, then remove the ramekins from
the water and continue cooling to room temperature then chill for at least 3 hours.
Bumbleberry Sauce
1. For the bumbleberry sauce, place the berries, sugar and lemon juice in a saucepot over
medium heat and bring to a simmer. Continue to simmer, stirring occasionally, until the
berries are tender and the liquid has reduced by a third, about 15 minutes. Cool the sauce
to room temperature, then chill before serving.
Meringue
1. For the meringue, whip the egg whites and lemon juice on medium-low speed until
foamy the slowly add the sugar, increasing the speed to high and whipping until the
whites hold a stiff peak when the beaters are lifted.
2. Run a palette knife around each of the chilled lemon desserts and invert it onto individual
plates. Spoon the meringue into a piping bag fitted with a large star tip and pipe on top of
each dessert. Use a butane kitchen torch to brown the meringue (alternatively, you can
turn the desserts out onto a parchment-lined baking tray, pipe and then bake the
meringues for 2 minutes in a 450 F oven) and serve immediately with the bumbleberry
sauce.
Basic Buttermilk Biscuits

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Classic Lemon Cranberry Scones with Lemon Glaze
Berry Tarts with Honey Biscuit
Savoury Spiral Scones
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These are a simple, drop-style of biscuit that bake up soft and delicate with an almost cake-like
texture, but are not sweet so they are ideal to serve alongside a bowl of soup or chili or in place
of a roll at dinner.
Preparation time:
Cooking time:
Yield: Makes 18 biscuits
Ingredients

1 tablespoon sugar
3/4 teaspoon salt
1 1/4 cups buttermilk
1 egg
Directions
1. Preheat the oven to 400 F and line 2 baking trays with parchment paper.
2. In a large bowl, sift the flour, sugar, baking powder, baking soda and salt.
3. In a separate bowl, whisk the buttermilk, egg and oil together. Add this to the flour
mixture and stir just until blended.
4. Use an ice cream scoop or 2 tablespoons to drop batter (about cup each) onto the
prepared baking trays, leaving 2-inches between them. Bake the biscuits for about 15
minutes until they are a light golden brown and lift away from the parchment easily.
5. Serve the biscuits warm from the oven, or re-heated at 300 for 10 minutes. The biscuits
are best enjoyed the day they are baked.
Classic Lemon Cranberry Scones with
Lemon Glaze
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The perfect scone to accompany high tea, studded with cranberries and drizzled with a lemon
glaze.
Makes 8 large scones
Preparation time:
Cooking time:
Yield: 8
Ingredients
Scones

1/4 cup sugar
1/4 teaspoon salt
1 tablespoon finely grated lemon zest
1/2 cup cool unsalted butter, cut into small pieces
1/4 cup 2% milk, plus extra for brushing
1 large egg
1 cup fresh or frozen cranberries
Glaze
1 cup icing sugar, sifted

1 1/2 tablespoons lemon juice
Directions
Scones
1. Preheat the oven to 375 F and line a baking tray with parchment paper.
2. Sift the flour, sugar, baking powder and salt into a large bowl. Stir in the lemon zest. Cut
in the butter until the mixture is rough and crumbly but still small pieces of butter are
visible.
3. In a separate bowl, whisk the cream, milk, egg and vanilla together. Add this to the flour
mixture and stir to just bring the dough together, turning out onto a work surface to
complete bringing it together with your hands. Flatten the dough out and press the
cranberries into the dough, folding it over and flattening it out a few times to incorporate
the cranberries.
4. Shape the dough into a disc about 10-inches across. Cut the disc into 8 wedges and place
them on the prepared baking tray, leaving a few inches between them. Brush the scones
with a little milk and bake for 20 to 25 minutes until the scones are lightly browned on
top. Cool completely before glazing.
Glaze
1. For the glaze, whisk the icing sugar and lemon juice together and drizzle over the scones
using the whisk or a fork. Let the glaze set for an hour before serving.
2. The scones are best enjoyed the day they are baked.

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This dessert has all the elements of high tea delights: a biscuit, cream and fruit all in a sumptuous
tart!
Preparation time:
Cooking time:
Yield: Makes 8 individual tarts
Ingredients
Crust
1 1/2 cups graham crumbs

3 tablespoons sugar
3 tablespoons unsalted butter, melted and cooled slightly
1 egg white
Cream
2/3 cup sour cream

1/4 cup packed brown sugar
Fruit
3 cups fresh mixed berries

Honey Biscuit

1/4 teaspoon salt
1/4 cup cool butter, cut into pieces
1/3 cup buttermilk
1/4 cup honey
1 large egg
1 egg yolk mixed with 2 Tbsp water, for brushing
Directions
Crust
1. For the graham crust, preheat the oven to 350 F and place 8 individual ungreased
removable bottom tart tins on a parchment lined baking tray. Stir the graham crumbs and
sugar and then mix in the butter and egg white until evenly blended. Divide this between
the tart shells and press into the tins, coming up the sides. Bake for 10 minutes and cool
while preparing the fillings. Increase the oven temperature to 375 F.
Cream
1. For the cream layer, stir the sour cream, brown sugar and vanilla and set aside.
Fruit
1. For the fruit, stir the berries with the jam and set aside.
Honey Biscuit
1. For the biscuit, sift the flour, baking powder, baking soda and salt in a bowl. Cut in the
butter until the butter pieces are small and barely visible. In a separate bowl, whisk the
buttermilk, honey, egg and vanilla and stir this into the flour, turning out onto a work
surface to bring together. Roll out the biscuit to just over -inch thick and cut 8 biscuits
that are just under the diameter of the tart shells.
2. To assemble the tarts, spoon the sour cream filling into each of the tart shells and spread
gently. Top the cream with the fruit and then place a biscuit on top of each. Brush the
biscuits with egg wash and bake the tarts for 15 to 18 minutes until golden brown. Cool
the tarts to room temperature and dust with icing sugar before serving.

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This recipe comes with two options for filling: bacon, sundried tomato and cheddar, or garlic
cream cheese and dill.
Preparation time:
Cooking time:
Yield: Makes 8 scones
Ingredients
Scones

1/4 cup sugar
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into small pieces
1/4 cup 2% milk, plus extra for brushing
1 large egg
Filling Option 1 - Bacon, Sundried Tomato & Cheddar
1/4 cup cooked diced bacon

2 tablespoons finely chopped sundried tomato (oil packed and drained is best)
1/2 cup finely grated cheddar cheese
milk, for brushing
sesame seeds, for sprinkling
Filling Option 2 - Garlic Cream Cheese & Dill
1/2 package cream cheese at room temperature

1 clove garlic, minced
3 tablespoons chopped fresh dill
milk, for brushing
poppy seeds, for sprinkling
Directions
Scones
1. Preheat the oven to 375 F and line a baking tray with parchment paper.
2. Sift the flour, sugar, baking powder and salt into a large bowl. Cut in the butter until the
mixture is rough and crumbly but still small pieces of butter are visible.
3. In a separate bowl, whisk the cream, milk, egg and vanilla together. Add this to the flour
mixture and stir to just bring the dough together, turning out onto a lightly floured work
surface to complete bringing it together with your hands. Press the dough out into a
rectangle about 10-x-14-inches.
4. After selected filling option is prepared, slice the dough into 8 rounds and place them on
a parchment-lined baking tray. Brush the tops of the scones with milk and sprinkle with
sesame seeds or poppy seeds. Bake the scones for about 20 minutes until lightly browned.
Allow the scones to cool for at least 10 minutes before serving.
Filling Option 1 - Bacon, Sundried Tomato & Cheddar
1. For Filling Option 1, Sprinkle the dough with the bacon, sundried tomato and cheddar.
Roll the dough up tightly from the 10-inch side.
Filling Option 2 - Garlic Cream Cheese & Dill
1. For filling option 2, beat the cream cheese with the garlic and dill and spread this over the
dough. Roll the dough up tightly from the 10-inch side.

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Thursday, August 23,

Hosted By: Anna Olson

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