How much does it cost to have this look-fancy-but-unbelievably-easy-to-make cake at a high-end restaurant?

Probably more than what it takes for you to make enough for 10 persons. And I am not even joking? Cheap, simple and quick to whip up a big bowl of batter, pour it into a couple individual ramekins. Keep in the fridge and put them in the oven when you are chatting with your guests after dinner, before you know it, they are ready to serve. Impressive.

Happy Monday! How about something pinky, girly and tasty to start your week.

This chocolate cake and meringue buttercream combination has been mesmerizing me FOREVER. Because the taste is really to-die-for. And the versatility is totally boundless. The buttercream can be easily converted into Espresso buttercream, vanilla buttercream, lemon frosting or raspberry buttercream.

Ingredients (8-inch 5-layered cake):

Directions:

Preheat oven to 350F. Grease five 8-inch round cake pans, and line the bottoms with parchment paper.

In a large bowl, whisk the flour, baking powder, baking soda and salt.

In another bowl, whisk the boiling water and cocoa powder until smooth.

Beat butter and sugar together on medium speed in a bowl of a standing mixer until light and fluffy. Beat in eggs, one at a time. Beat in buttermilk and vanilla extract.

Reduce the speed to low and beat in 1/3 of the flour mixture, followed by half of the chocolate mixture. Repeat with another 1/3 of the flour mixture and the remaining chocolate mixture. Beat in the remaining flour mixture until just incorporated.

Divide the batter (about 1 cup) and pour into the prepared pans, smoothing the surface with a spatula. Bake 13 to 15 minutes or until a toothpick inserted into the cake comes out clean.

Place the cakes (in the pans) on a wire rack to cool. Then invert the cakes onto a greased rack.  Cool completely before frosting.

To prepare the buttercream, put egg whites and sugar in a mixing bowl over a pot of simmering water. Use an electric hand mixer to beat constantly until the sugar has completely dissolved and the egg whites are hot. Remove from heat.

With whisk attachment, continue whipping the mixture in a standing mixer until thick, glossy, and cool.

Switch over to paddle attachment. While mixing on medium speed, continuously add softened butter in chunks until incorporated, and mix until it has reached a silky smooth texture. If curdles, keep mixing and it will come back to smooth.  Add vanilla and salt, mix well.

Right before frosting the cake, add the strawberry puree in the buttercream and  beat  for  another  10  seconds.

To assemble the cake, place one cake layer on your serving plate and spread with 1/2 cup buttercream. Repeat this process until all cake layers are placed. Smear buttercream on top and sides of the cake.

Garnish with color sprinkles.

Cover and refrigerate the cake. Leave out in room temperature for at least an hour prior to serving.

One of the reasons that you have to make this cheesecake is you don’t have to worry about the horrifying WATERBATH. This cheesecake does not require this grueling process. Any cracks will be completely covered by this sinfully-looking topping.

And the taste, OH MY GOD! Creamy, crunchy, sweet, rich, chocolate-y.

Mine was a mini cake, which can easily be enlarged with a double portion of ingredients.

Ingredients (7-inch cake):

Preheat oven at 350F. Grease a 7-inch spring form pan.

Make the crust by mixing all the crust ingredients together in a food processor or with a fork.

Again, nothing inside can be seen at this point. But only the flaming outside can already tell the story. The story about how sinfully delicious it was.

My husband found it too sweet, probably because of the lemon curd, which I found perfectly okay. You may want to lower the sugar level if you want. But even he complained, he still ate a big chunk of the cake. WHO CARES.

Ingredients (9-inch 3-layerd cake):

Directions:

Preheat oven to 350F. Grease 3 9-inch cake pans and set aside.

In a large bowl, sift the flour, baking powder, baking soda and salt.

In another bowl, whisk sour cream, lemon zest, juice and vanilla.

Beat butter and sugar together on medium speed in a bowl of a standing mixer until light and fluffy. Beat in eggs, one at a time, until blended.

Reduce the speed to low and beat in 1/3 of the flour mixture, followed by half of the sour cream mixture. Repeat with another 1/3 of the flour mixture and the remaining sour cream mixture. Beat in the remaining flour mixture until just incorporated.

Pour the mixture into the prepared cake pans and spread evenly.

Bake for 25 to 30 minutes or until wooden pick inserted in cake comes out clean. Cool in pans on wire rack for about 10 minutes before inverting on rack. Let cool completely.

To assemble the cake, place one cake layer on a greased baking sheet. Spread with 1/4 cup lemon curd. Place another cake layer on top, and gently press down a little bit. Spread with the remaining lemon curd. Place the last layer of cake on top. Refrigerate until you are ready to frost and serve, preferably on the same day.

To prepare frosting, in a large heatproof bowl, combine sugar and egg whites. Using a handheld electric mixer, beat on high speed until foamy for 1 minute. Set bowl over a pan of barely simmering water. Beat on high speed until frosting form stiff peaks, about 10 minutes.

Remove from heat, stir in vanilla and water, and beat for another 2 minutes until frosting thickens.

Preheat oven to 400F. Smear the meringue frosting thickly on the top and sides of the cake. Using a small metal spatula to create swoops and peaks.

Place cake in oven. Bake, watching carefully, until meringue is brown around edges and beginning to brown elsewhere. Remove from oven and transfer to a serving plate.

Leave it at room temperature and serve the cake in the same day, as over time the frosting will become grainy.

How many times did my cheesecake come out from a water bath NOT leaking? Probably one. Maybe I didn’t wrap a thousand pieces of foil around my springform pan. Maybe baking cheesecake in a water bath simply sucks.

Now I am telling you an alternative if you are as frustrated as I used to be. Lower your oven temperature, place that water beneath your springfrom pan. For me, that’s the only way preventing water to go into the cake – separate them yet close enough for gentle baking.

Ingredients (12-inch cake):

Preheat oven at 300F. Grease a 12-inch spring form pan.

In the bowl of a standing mixer with a paddle attachment, mix cream cheese, butter, sour cream, sugar, corn starch and lemon zest until combined.

Add egg yolks, one at a time. Blend for another 2 minutes until well combined.

I was given a pack of Lindt dark chocolate with soft and delicate orange pieces and crispy toasted almond slivers inside. The citrus flavor blends perfectly with the intense dark chocolate. And this was how the inspiration for this cake came along.

Ingredients (9-inch 2-layered cake):

Directions:

Preheat oven to 350F. Grease two 9-inch round cake pans, and line the bottoms with parchment paper.

In a large bowl, whisk the flour, baking powder, baking soda and salt.

In another bowl, whisk the boiling water, chocolate and cocoa powder until smooth.

Beat butter and sugar together on medium speed in a bowl of a standing mixer until light and fluffy. Beat in eggs, one at a time. Beat in sour cream and vanilla extract.

Reduce the speed to low and beat in 1/3 of the flour mixture, followed by half of the chocolate mixture. Repeat with another 1/3 of the flour mixture and the remaining chocolate mixture. Beat in the remaining flour mixture until just incorporated.

Divide the batter and pour into the prepared pans, smoothing the surface with a spatula. Bake 20 to 25 minutes or until a toothpick inserted into the cake comes out clean.

Place the cakes (in the pans) on a wire rack to cool. Then invert the cakes onto a greased rack.

When the cakes are still warm, smear the marmalade on top of one cake layer evenly. Place another cake layer on top, gently press down a little bit.  Transfer the cake (on a wire rack) over to a sheet pan lined with waxed paper.

To prepare the chocolate glaze, place the chocolate, butter and corn syrup in a medium heatproof bowl over a pot of simmering water. Stir the mixture using a wooden spoon until melted and smooth, about 5 minutes.

Pour the warm chocolate glaze on top of the cake. Using a metal offset spatula, gently smooth the glaze over the cake, allowing it to run down the sides to completely coat the cake. Patch any bare spots with the spatula and the icing that has dripped.

Cool until the glaze is barely set, then transfer the cake to a serving plate and refrigerate until the glaze is completely set, at least 1 hour.

Cover and refrigerate the cake. Sprinkle the chopped orange peels on top of the cake, leave out in room temperature for at least an hour prior to serving.

It’s been so long since last time I made Tiramisu. Too long that I had no idea that Tiramisu could be presented as a cake. Now since I have to make cakes every now and then because of my very celebratory children, I had to convert a conventional Tiramisu into a cake. Just for their approval.

Ingredients (9-inch cake):

Preheat oven at 350F. Grease a 9-inch spring form pan. Line bottom and side with parchment paper. Set aside.

Make the crust by mixing all the crust ingredients together with a fork. Press the mixture onto the bottom of the spring form pan. Bake crust for 15 minutes. Set aside to cool completely.

Sprinkle gelatin over 1/4 cup of cream and allow to stand for 5 minutes.

In the bowl of a standing mixer, beat the remaining heavy cream until stiff peak forms. Keep in refrigerator for later use.

Put egg yolks, salt and sugar in a mixing bowl over a pot of  simmering water. Use an electric hand mixer to beat constantly until the sugar has completely dissolved and the egg yolks are in pale yellow color.

Remove from heat. Whisk in the gelatin mixture.

In the bowl of a standing mixer fitted with a paddle attachment, beat mascarpone on medium speed until light and fluffy, about 5 minutes.

With the mixer running, slowly add the yolk and gelatin mixture. Scrape down the sides and the bottom occasionally. Mix in 1/4 cup espresso until combined. Fold in the whipped cream.

Pour half of the cheese mixture over the cooled crust.

Soak lady fingers, one at a time, in remaining espresso for a few seconds. And lay them over cheese mixture. Pour remaining cheese mixture over top of the lady fingers. Level the top with an offset spatula.

Cover with plastic wrap and refrigerate overnight.

Top with sifted cocoa powder before serving.

I know. Ganache? Where? Because all you can see is a chocolate blanket, or mudslide, or A MESS.

The reason why I still wanted to post it was this was incredibly delicious! Silky cream filling wrapped inside that intense yet pillowy chocolate sheet cake. Plus, doesn’t it look like a piece of art?

Ingredients (12-inch long cake roll):

Directions:

Preheat oven to 450F. Line a 12 x 17 inch baking pan with parchment paper. Grease it and dust it with cocoa powder lightly.

In a bowl, whisk cocoa powder, cake flour and salt.

Put eggs, egg yolks and 1/2 cup sugar in a mixing bowl over a pot of  simmering water. Use an electric hand mixer to beat constantly  until the sugar has completely dissolved and mixture is warm to touch. Remove from heat.

With whisk attachment, continue whipping the mixture in a standing mixer on high until pale and thick, about 4 minutes.

Sift cocoa mixture over egg mixture, fold in gently. When almost incorporated, pour melted butter down side of bowl, gently fold to combine.

Pour the batter into the prepared pan. Spread the batter evenly. Bake for 6 to 7 minutes, or until springy to touch.

While the cake is baking. Place a clean dish towel on your working surface. Dust with cocoa powder.

Immediately upon removing the cake from the oven, invert it onto the towel you have prepared. Remove the top parchment paper carefully. Then roll the cake while it’s still hot. Let it cool (wrapped) completely.

Beat the cream until soft peaks form, then add the remaining tablespoon of sugar and continue beating until firm.

When the cake is completely cool, unroll the cake, and top it with cream.

Re-roll the cake without the towel. Wrap the towel around the rolled cake and tighten lightly. Refrigerate for 30 minutes.

To prepare the ganache, place the chocolate pieces in a heatproof bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat until just boiling. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir gently with a spoon until smooth.

Before serving, pour the ganache into the centre of the cake roll. Working quickly, spread the ganache with a large metal spatula or knife, using big strokes to push the ganache over the sides of the cake.

This cake is probably one of my best. Not only the decoration, which I admit looks professional and elegant. But the taste is OH-MY-GODLY flavorful. The espresso buttercream is a total to-die-for. I was licking everywhere when frosting the cake.

A peek inside the cake will make you understand why this has to be a 5-layer cake. Tall cake with chic design means PRETTY.

Ingredients (8-inch 5-layered cake):

Directions:

Preheat oven to 350F. Grease five 8-inch round cake pans, and line the bottoms with parchment paper.

In a large bowl, whisk the flour, baking powder, baking soda and salt.

In another bowl, whisk the boiling water and cocoa powder until smooth.

Beat butter and sugar together on medium speed in a bowl of a standing mixer until light and fluffy. Beat in eggs, one at a time. Beat in buttermilk and vanilla extract.

Reduce the speed to low and beat in 1/3 of the flour mixture, followed by half of the chocolate mixture. Repeat with another 1/3 of the flour mixture and the remaining chocolate mixture. Beat in the remaining flour mixture until just incorporated.

Divide the batter (about 1 cup) and pour into the prepared pans, smoothing the surface with a spatula. Bake 13 to 15 minutes or until a toothpick inserted into the cake comes out clean.

Place the cakes (in the pans) on a wire rack to cool. Then invert the cakes onto a greased rack.  Cool completely before frosting.

To prepare the buttercream, put egg whites and sugar in a mixing bowl over a pot of  simmering water. Use an electric hand mixer to beat constantly until the sugar has completely dissolved and the egg whites are hot. Remove from heat.

With whisk attachment, continue whipping the mixture in a standing mixer until thick, glossy, and cool.

Switch over to paddle attachment. While mixing on medium speed, continuously add softened butter in chunks until incorporated, and mix until it has reached a silky smooth texture. If curdles, keep mixing and it will come back to smooth.  Add vanilla and salt, mix well.

Right before frosting the cake, add the espresso in the buttercream and  beat  for  another  10  seconds. Reserve 1 cup of buttercream for piping on top.

To assemble the cake, place one cake layer on your serving plate and spread with 1/3 of the buttercream. Repeat this process until all cake layers are placed. Smear buttercream on top and sides of the cake. Garnish with the sliced almond.

Using a large star tip to pipe a decorative border on the top edge of the cake.

Cover and refrigerate the cake. Leave out in room temperature for at least an hour prior to serving.

If you wonder what is the occasion for this cake? My answer is, “COMPLETELY NOTHING. My kids are just too obsessed about cakes and birthdays, not necessarily any birthday cake of any kind.”

Probably after Ethan turned 3 years old, he started to associate cakes with birthday. Whenever he sees a cake, he will request to put the candle, blow the fire, and automatically sing, “Happy Birthday to You. Happy Birthday to You. Happy Birthday to Ethan……” And yes, every time it must be HIS birthday. And Maya will just drop whatever she’s doing, jump on the highchair, clap her hands like nuts and get ready to dive into the cake.

And now I’m obliged to make every cake look celebratory.

Ingredients (9-inch 2-layered cake):

Directions:

Preheat oven to 350F.  Grease two 8-inch cake pans, line bottoms with parchment paper. Set aside.

To prepare the cake, lightly combine the egg yolks in a bowl, add 1/4 cup milk and vanilla extract.

In the bowl of your electric mixer, combine flour, sugar, baking powder and salt on low speed. Add butter and remaining 3/4 cup milk. Mix until the dry ingredients are moistened.

Increase the mixer speed to medium and beat for about 2 minutes. Scrape down the sides and the bottom of the bowl.

Gradually add the egg mixture, in 3 additions, beating well to incorporate the egg.

Divide the batter and pour into the prepared pans, smoothing the surface with a spatula. Bake 25 to 35 minutes or until a toothpick inserted into the cake comes out clean.

Place the cakes (in  the pans) on a wire rack to cool. Then invert the cakes onto a greased rack.  Cool completely before frosting.

To prepare the buttercream, put egg whites and sugar in a mixing bowl over a pot of  simmering water. Use an electric hand mixer to beat constantly  until  the  sugar has completely dissolved and the egg whites are hot. Remove from heat.

With whisk attachment, continue whipping the mixture in a standing mixer until thick, glossy, and cool.

Switch over to paddle attachment. While mixing on medium speed, continuously add softened butter in chunks until incorporated, and mix until it has reached a silky smooth texture. If curdles, keep mixing and it will come back to smooth.  Add vanilla and salt, mix well.

Right before frosting the cake, add the food coloring in the buttercream and  beat  for  another  10  seconds,  or  until  the  color  are evenly distributed.

To assemble the cake,  place one cake layer on your serving plate and spread with 1/3 of the buttercream. Place another cake layer on top, and gently press down a little bit.  Spread with another 1/3 of the buttercream. Smear the remaining 1/3 of the buttercream on the sides of the cake, and garnish with the sprinkles.

Cover and refrigerate the cake. Leave out in room temperature for at least an hour prior to serving.