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.

I’ve stressed before that I am not into vegan, gluten free, fat free……I love full fat, whole milk. GREASEEEEEEEEEEEEEEE.

But you know what, I might start to change my mind. This cake requires no flour, no oil, no milk. Oops, there are eggs though. And fragrant pecan, spice and lemon.

One more thing, you can easily convert this cake by using any other nuts you want.

Ingredients (9-inch cake):

Directions:

Preheat oven to 375F.

Great a 9-inch cake pan and line bottom with parchment paper. In a food processor, blend whole pecans until finely chopped. Add 4
tablespoons of sugar and blend again. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine egg yolks, another 4 tablespoons of sugar, cinnamon, ginger, salt, lemon juice and zest. Mix until creamy.

Add chopped pecan, and stir until well combined.

Beat the egg whites until stiff. Gently fold egg whites into the pecan mixture.

Pour batter into the prepared cake pan. Bake for 30 to 35 minutes until toothpick inserted into the center of the cake comes out clean. Let cool for 5 minutes before taking out of the pan.

Let cool completely. Sprinkle the top lightly with powdered sugar.

This cake resembles this strawberry and cream cake I made some time ago. Maybe a simple version. But both cakes will make you happy by only looking at them.

Ingredients (one 9-inch cake):

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

In a large bowl, sift together the flour, baking powder and salt. Set aside.

With a hand mixer, beat the butter until creamy and smooth. Gradually add sugar, beating continuously until light and fluffy (around 5 minutes).

Add eggs, one at a time, mixing well after each addition. The batter may look curdled, but it will come together after you add the flour. Add vanilla and beat until incorporated.

Add the flour mixture and mix just until incorporated. Pour the batter into the prepared pans evenly and smooth the top.

Bake for 20 minutes or until the cakes are golden brown and a toothpick inserted in the center comes out clean.

To assemble the cake, place one cake layer on your serving plate and spread with the jam. Place strawberry halves along the edge of the cake, and scattered the chopped strawberries in the centre. Gently spread the whipped cream on top. Top with another cake layer.

Serve it within an hour.

Last year I made an Elmo cake for Ethan’s second birthday. It seemed pretty logical that this year should be Cookie Monster’s turn. As if the full house of Sesame Street characters and the constantly playing of TV shows are NOT ENOUGH. I don’t know how to explain that except MOTHERS ARE DUMB.

This time, though, also celebrated Maya’s first birthday. For sure she recognized the character on the cake because I had been telling her since weeks ago that I was making her a Cookie Monster cake. And look! How much it looks DIFFERENT from Cookie Monster. Imagine if I wasn’t reminding her everyday.

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.  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.

Reserve 3 cups of the buttercream. Set aside. Add the food coloring in the remaining 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 white buttercream. Place another cake layer on top, and gently press down a little bit. Spread with another 1/3 of the white buttercream. Smear the remaining 1/3 of the white buttercream on the sides of the cake.

Outline the eyes and mouth with a toothpick, and fill with Nutella. Pipe blue buttercream on the face.

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

I can’t even believe I just said that. It’s been so long since I left my hometown and moved to Vancouver. And over these couple days being in this robust city, I was asked if I could ever move back. Well, the answer is: Yes, if I COULD HAVE A LIFE. A life that doesn’t require to take shower three times a day just because all the sweat and dust that come along after a 10-minute walk on the street.

 Ingredients (9-inch cake):

When it came to think about what to make for my husband’s birthday — A BIRTHDAY CAKE FOR MY HUSBAND, not any other cake which I would make for family dinner or stuff, I tried to incorporate some of his favorite food. Except he eats everything.

Somehow Neapolitan ice cream came to my mind. He told me he used to love this when he’s a kid. And I couldn’t be happier to bring back his childhood memory.

I didn’t try to perfect the Neapolitan stripe on the side of the cake. The rustic effect kind of made a canvas painting.

Ingredients (9-inch 3-layered cake):

Directions:

Preheat oven to 350F. Grease three 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 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 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.  Cool completely before frosting.

To prepare the buttercream, put sugar and egg whites 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.

Equally split buttercream into 3 portions. Mix one of the portions with melted chocolate, and another portion with strawberry puree until incorporated and colors are even.

To assemble the cake, place one cake layer on the serving plate and spread with chocolate buttercream. Place another cake layer on top, and gently press down a little bit. Spread with vanilla buttercream. Place the last layer of cake on top. Gently press down and smear the strawberry buttercream on top.

Carefully smear the side with the extra buttercream squeezed out between cake layers, and form the rustic stripes effect.

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