perfect

Perfect Party Cake and Frosting

By in Cakes, Chocolate, Sweets 29 Comments Tags: , , , , , , , , ,

cake and frosting

I know it may seem a bit presumptuous of me to put the word “perfect” in the title of this blog post but there are a couple of reasons why it’s there.

  1. The chocolate cake is light while still remaining moist and sturdy.
  2. Because the cake is sturdy it makes for easy decorating, trimming, etc.
  3. The frosting is smooth, creamy, light and not overly sweet.
  4. The frosting is easy to make smooth and holds up well for long periods of time without refrigeration.
  5. Both the cake and the frosting are absolutely delicious.

To me all those things add up to a perfect party cake. I used the recipes in my Cars themed birthday cake and the Timmy Time themed birthday cake below.

While I’m still on the search for the perfect vanilla cake I’ll be sticking with this chocolate cake and not bothering to look for any others. It really is just perfect. And, although I do think it’s possible to have more than one perfect recipe for the same thing, why look for another when I already have this one?

As far as frostings go, you really can’t beat this recipe for its ease and flavour. It is my favourite frosting to date. I’m sure I’ll try a more complicated recipe, like Swiss Meringue, for some adult cakes here and there but this will definitely be my go to. Especially for decorated party cakes.

Need some tips on stacking cakes? Check out the Cars Themed Birthday Cake post.

Chocolate Party Cake

For 6 inch cakes fill each cake tin with 1.5-2 cups batter and check for doneness earlier then the suggested time. For 10 inch cakes fill with 5 3/4-6 cups batter and bake for longer then the suggested time. 

  • 3 cups packed brown sugar
  • 1 cup butter, softened
  • 4 eggs
  • 2 teaspoons vanilla
  • 2 2/3 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 1 tablespoon baking soda
  • 1/2 teaspoon salt
  • 1 1/3 cups sour cream
  • 1 1/3 cups boiling water

Cream together brown sugar and butter until fluffy. Beat in eggs, one at a time, until fully incorporated. Add vanilla; turn beaters to medium-high; beat until light and fluffy. Sift together flour, cocoa powder, baking soda and salt. Add in three additions, alternating with sour cream, starting and ending with flour mixture. Mix just until combined. Stir in water until evenly blended. Pour into 3, 8-inch round cake pans, sprayed with cooking spray and lined with parchment paper.  Bake at 350ºF for 35 minutes or until a toothpick inserted in the centre comes out clean. Let cool 10 minutes before removing from pans and peeling off parchment paper. Allow to cool completely before frosting.

Makes: 3, 8-inch cakes (9 cups of batter)

Whipped Vanilla Frosting

This recipe can be easily doubled or halved to suite the amount of frosting needed for your cake. I would do 1.5 recipes to frost and fill a 3 layer 8-inch cake (as above).

  • 1 cup (250g) butter, softened
  • 2 cups icing sugar, sifted
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

In a stand mixer, beat butter for 6 minutes, until pale and creamy. Add remaining ingredients and beat for an additional 6 minutes, until light and creamy.

If not using all of it right away beat by hand with a spatula, to remove any air bubbles, before using.

Cake adapted from Taste of Home. Frosting adapted from Donna Hay.

My Favourite Chili

By in Beef, Fall, GF Mains, Gluten Free, Main Dish, Soup 4 Comments Tags: , , , , ,

My Favourite Chili

This chili has a great robust flavour, a good amount of heat and the perfect meat/bean ratio – winning the spot of my favourite chili.

I have a secret to tell you. I used to not be able to make a good pot of chili to save my life. I”ve tried many five-star recipes with promises of perfection, but nothing tasted right when I made it. It wasn”t flavourful enough, hot enough, was too liquidy.. the list goes on. If I had a delicious chili at someone else”s house and asked for the recipe, when I would make it at home, it would always come up lacking.

I”ve heard that everyone has a nemesis in cooking. Something that should be easy to make, that everyone can do, but for some reason it never turns out for you. Chili was my nemesis. But, no more! And, I”m extremely happy about this fact because it is one of my all time favourite meals.

This chili has a great robust flavour, a good amount of heat, without being too hot, and has the perfect amount of meat/bean ratio (for me). Having a thick and hearty chili is a must for us because we like to scoop it up with a side of corn chips.

If this chili wasn”t so filling I would probably eat the entire pot myself. It is that good.

Do you have a cooking/baking nemesis?

Favourite Chili

  • 1 pound lean ground beef

  • 1 onion, chopped

  • 4 cloves garlic, minced

  • 2 tablespoons chili powder

  • 1.5 teaspoons ground cumin

  • 1.2 teaspoon dried oregano

  • 2 cans (19 oz each) kidney beans

  • 1 can (28 oz) diced tomatoes

  • 1 cup beef broth

  • 1 can (4 oz) chopped green chilies

  • 1 cup corn (fresh, frozen or canned)

  • shredded cheese, sour cream and corn chips, to serve

Brown the beef, onion and garlic in a large sauce pot  or Dutch oven over medium heat, until meat is cooked through and onions are tender (drain off fat, if necessary). Add spices, stir to coat. Add beans, tomatoes, broth and chilies. Bring to a simmer. Lower heat and simmer, uncovered for 20 minutes. Add corn and cook until heated or cooked through. Serve with cheese, sour cream and chips, if desired.

Makes: 8 servings

Adapted from KraftCanada.

Perfect Burger Buns

By in Breads 16 Comments Tags: , , , , , ,

Perfect Burger Buns

If you follow many food blogs you may have seen this recipe before. And, for good reason. I first saw it on Smitten Kitchen and was very intrigued, but it sounded like too much work at the time. Then I saw it on Annie”s Eats and her take sounded much more do-able with the same end result.

Both of these ladies were right. These are the perfect burger buns and my search is over. I”ve been making them for probably a year now (I”ve even photographed them before - here and here) and absolutely cannot get myself to buy them from the store anymore. I”d rather go burger-less then have a burger with a bad bun.

These light brioche-style buns are easy to make and have just the right amount of fluff and firmness that you look for in a burger bun. The bun actually accents the burger instead of distracting from it. So many times when I”ve eaten burgers I just notice that the bun is too doughy, too thick or too heavy. That has never happened with these buns. Really, they are perfect.

I make mine a little smaller than the original recipe because, although it”s the perfect size for a 1/4 pounder, I just can”t eat that big of a burger so I make them a little smaller and serve them with my 1/6 pounders. :) I also find this a much more appropriate size for my three year old. Feel free to make how ever many, and whatever size, you want.

I know that summer is almost over but we”re going to be grilling until the snow flies. Besides, I thought these would be perfect for the Labour Day weekend coming up.

New to making dough? Read my tips here.

Will you be cooking up anything for Labour Day?

Perfect Burger Buns

You will need a stand mixer for the instructions below. If you don”t have one, see the original for mixing instructions.

  • 1 cup warm water

  • 2 teaspoons instant yeast

  • 3 tablespoons warm milk

  • 2.5 tablespoons sugar

  • 1 large egg

  • 3-4 cups bread flour

  • 1/3 cup all-purpose flour

  • 1.5 teaspoons salt

  • 2.5 tablespoons butter, softened

Topping

  • 1 egg

  • 1 tablespoon water

  • sesame seeds

Dissolve yeast in warm water in the bowl of your mixer. Add milk, sugar and egg. Beat with paddle attachment to combine. Add 3 cups bread flour, all of the all-purpose flour and salt. Beat with mixer until well blended. Beat in butter.

Switch to dough hook; add enough remaining bread flour until the dough comes together but is still a quite tacky. Knead for 6-8 minutes, until smooth. Transfer dough to a large greased bowl. Cover and let rise in a warm place until doubled (approximately 1 hour).

Line a baking sheet (or 2) with parchment paper. Divide dough into 8-12 buns (8 for large, restaurant-style buns, 12 for medium-sized buns). Place the buns 3 inches apart on prepared baking sheets. Spray lightly with cooking spray and cover lightly with plastic wrap (the spray is so the plastic wrap won”t stick to the buns). Let rise until nearly double (about 1 hour).

Pour water into a large pan and place on the lowest rack of the oven. Preheat oven to 400ºF.

For the topping: Whisk together egg and water. Brush lightly onto risen buns. Sprinkle with sesame seeds.

Bake for 15 minutes, rotating pan halfway through baking time, until golden brown. Allow to cool slightly and then remove to paper towels or wire racks to cool.

Makes: 8-12 buns

Note: You cannot substitute all-purpose flour for the bread flour, you will simply not get the same stunning results.

Adapted from Annie”s Eats and The New York Times (original).