Hot chocolate layer cake

I have been in serious baking mode lately. In the past two weeks, I’ve made three fruit pies (testing two different types of crusts), a loaf of bread and the piece de resistance, the Hot Chocolate Layer Cake with Marshmallows (no marshmallows on mine) from an issue of Fine Cooking.  I think this was the EASIEST chocolate cake I have ever made. Literally melt a bunch of stuff over a double boiler then combine with dry ingredients and bake.  I would say if you are going to test this out on your own, make it a double layer instead of a triple layer.  I thought the triple layers were a bit thin, but up to you. Also, I modified the chocolate icing recipe for something a bit simpler (butter, bitter-sweet chocolate, icing sugar and milk) which turned out great and omitted the marshmallows.   I love this cake because it is not overly sweet, but it is extremely moist.  Just ask my taste testers.  I think at least seven people tasted it and agreed how moist it was.

via Fine Cooking Magazine

240 sweet

Indiana based, 240 Sweet is my new favourite confectionery company.  Alexa and Samantha make hand crafted, artisan marshmallows made from all natural, organic ingredients in cool flavours such as salty caramel twist, caramel swirl, peanut butter and jelly, chocolate chip coconut and turtle.  I think one of the reasons why these marshmallows look so fantastic is Alexa’s artistic eye.   She was previously the Artist in Residence at Indiana State museum.  Moreover, this company is recognized as an Indiana artisan which I thought was pretty cool.  I would love to sample these marshmallows, and give them away as hostess gifts.  If you are lucky enough to live in Indiana, hopefully you’ve indulged already.

via 240 Sweet

via 240 Sweet

via 240 sweet

via 240 sweet

Toronto on a roll

While doing my rounds this month of reading through magazines, blogs and websites, I’ve noticed several new event/wedding/bakery related establishments have opened in the city.  The gods of creativity are smiling on Toronto as fresh ideas, concepts and businesses are brought to market to make the city a sweeter, more colourful place.  Let’s see, on the list I can count at least three, Petite and Sweet, Nadege 2, and Bakerbots.  Honourable mention goes to Bobbette and Belle’s great interview in this month’s House and Home magazine.    Is it just me noticing this or do I dare say, Toronto, I’m impressed?!

via toronto life

via toronto life

via toronto life

via Baker Bots

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via love the design

Prairie Girl Bakery

There is a new cupcake shop in downtown Toronto called Prairie Girl bakery.  Located in the financial district, a rather unlikely place for a bakery, Prairie Girl brings much needed colour and sugar to the corner of King and Victoria.  I went in last week with a colleague from work for a visit and taste test.  We tested four mini cupcakes between the two of us, vanilla lemon, red velvet cream cheese, chocolate peppermint and carrot cream cheese.  We both concluded that the icing had good consistency, was soft and whipped tasting, not overly buttery, and packed with flavour (for the lemon icing on the vanilla cupcake).  The cakes themselves were spongy and overall, quite satisfying. 

The merchandising and presentation of the cupcakes in the store is great, however the cupcakes themselves are simple and home baked in their look.  The owner has rows of cupcakes all lined up in the front display cases and on the back shelves giving a visually pleasing effect.  The base of the counter looks like swirls of white cupcake icing that has been carved or molded into the facade. FYI, there is no coffee/beverage in the store, just cupcakes.  Jean, the owner of Prairie Girl Bakery, has created a solid product and is a contender for an overall good tasting cupcake in the city.  They are neither complicated or fussy.  Just simply baked and dressed with icing with a clear attention paid to ingredients and flavour combinations.  I wish her the best of luck on carving out her niche in the financial district.

bakeshop

I was in Prague a couple of weeks ago and checked out this adorable bakery in the middle of Old Town.  I was impressed with the bakery’s stunning poured concrete counter based with its name “Bakeshop” etched in the cement.  Lunch, dessert, baked goods and Bakeshop’s famous sourdough bread is what you’ll find here. 

I tried a couple of cookies along side a cup of tea and while they weren’t the best cookies I’ve ever had in the world, they were good enough for me to return and try something else.   The rest of the baked goods and bread looked amazing and the bakery certainly smelled delicious.  The interior design was interesting with lots of juxtaposition of glass, wood, metal and cement mixed with an ornate high ceiling, cool chandeliere and old posters.  This place is perfect for people watching out their big windows on both sides of the store.

bottega louie macarons

It’s been a while since I have reviewed a mac-spot, so I’m filling the void. 

When I think of macarons in Los Angeles, I think of Paulette which I have blogged about before.  Apparently, Bottega Louie has been off my radar, until now.  What an establishment!  Bottega Louie is a serious macaron contender in Los Angeles, among other things.  The review in the LA Times states that Bottega Louie is “big portions, big crowds, and big noise,” the LA Weekly review states “it tries to be all things to all people and succeeds,” however the 2277 reviews on Yelp screams “quality food,” “quality service” and “trendy.”

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via baking bites