Baking - Desserts, Recipe

Chocolate Log Cake

For my dad’s birthday in the fall I gave him the gift of a baked good of his choosing, which he only recently cashed in. He told me that he would like a chocolate log cake at the next big family dinner. So Easter dinner it was!

I made a simple chocolate sponge on a baking sheet, and whipped up some vanilla bean buttermilk frosting to spread on the inside. I was actually able to beat the egg yolks and whites at the same time (whites in the stand mixer, yolks with the handheld), which saved me some time. I decided not to frost the outside because I thought that would be excessively sweet. It was a rich treat, so it was a good thing most of the family was there to share it all!

Chocolate Cake Roll

  • 1/3 c flour
  • ¼ c unsweetened cocoa powder
  • ¼ tsp baking soda
  • 4 egg yolks
  • ½ tsp vanilla
  • 1/3 c sugar
  • 4 egg whites
  • ½ c sugar
  1. combine flour, cocoa and baking soda and set aside.
  2. In a mixing bowl beat egg yolks and vanilla with electric mixer on high speed for 5 min., or until thick and lemon coloured. Gradually add the 1/3 c sugar, beating until sugar is nearly dissolved. Thoroughly wash beaters.
  3. In another bowl beat egg whites on med. Speed til soft peaks form. Gradually add the ½ c sugar, beating til stiff peaks form.
  4. Fold yolk mixture into beaten egg whites. Sprinkle flour mixture over egg mixture; fold in gently just until combined.
  5. Spread batter evenly onto greased parchment lined 15x10x1-inch baking pan. Bake at 375F for 12-15 min.
  6. Immediately loosen edges of cake from pan and turn cake out onto parchment lined cooling rack. Once cool, remove rack but keep paper. Spread buttermilk frosting to within 1 inch of edges. Roll up cake, using parchment paper to keep it even.

Vanilla Bean Buttermilk Frosting

  • ¾ c softened butter
  • 3 c icing sugar
  • 1 tsp vanilla bean paste
  • 2-4 Tbsp buttermilk
  1. beat all ingredients together, adding buttermilk gradually until desired consistency is reached.
Baking - Desserts, Recipe

Happy Anniversary!

It’s hard to believe that a year ago this week I wrote my first post, and have done my best to be faithful every week since. In honour of this occasion, I made some cupcakes! I could have done a standard vanilla or chocolate recipe, but that seemed too typical. I really like gingerbread, and since gingerbread is so under-represented throughout the year after Christmas, I decided this would be a great excuse to make some spicy little cupcakes.

It’s a basic gingerbread recipe, I just poured it into muffin tins instead of an 8×8 pan. And I made a creamy vanilla bean frosting – the recipe from the cinnamon cake cookies of June 11, 2012 – to top them off. They may not be overly extravagant, but I think sometimes the best way to celebrate is simply.

Here is the recipe, in case you want to celebrate too!


Gingerbread cupcake with vanilla bean frosting.
Gingerbread cupcake with vanilla bean frosting.

Gingerbread Cupcakes

  • 1 ½ c unbleached all-purpose flour
  • ¼ c packed brown sugar
  • ¾ tsp ground cinnamon
  • ¾ tsp ground ginger
  • ¼ tsp allspice
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ cup butter, softened
  • ½ c fancy molasses
  • 1 egg
  • ½ c water

In a bowl combine flour, brown sugar, spices, baking powder and soda. Add butter, molasses and water. Beat with an electric mixer on low to medium speed until combined. Beat on high speed for 2 minutes. Pour into greased or paper-lined muffin tins. Bake at 350F for 20 minutes, or until toothpick comes out clean.

Once cooled, frost with vanilla bean frosting, recipe found on cinnamon cake cookie post by clicking here.

Baking - Cookies, Recipe

Cinnamon Cake Cookies

I love cinnamon buns; the chewy dough, the gooey cinnamon filling, and the creamy glaze make it the perfect indulgence. What I don’t like is making them. I get very impatient waiting for the dough to rise, rolling it out, spreading on the filling, etc. etc. And when they’re done I find they’re only good fresh from the oven; one day later and they have started to dry out, and my teeth don’t sink into them the same way. I’ve tried quick bread pinwheels, but they dry out quickly too, and I miss the doughy texture of a yeast bread; and I’ve seen recipes for cinnamon swirl cookies, but they’re all crunchy. I want something that bakes up and stays soft. Continue reading “Cinnamon Cake Cookies”