Doughnut Hole Croquembouche

by Helen Kain | Dec 19, 2023 | Cakes, Christmas, Recent, Winter Recipes

Swirls of spun sugar surround a tower of delectable treats, in this case, old-fashioned doughnut holes! Traditional croquembouche is made with small puffs of choux-pastry filled with pastry cream. This simplified version is just as pretty, with very little effort....

Mini Lime Cheesecakes

by Helen Kain | Dec 17, 2023 | Cakes, Desserts, Recent

During the holiday season, it can be fun to offer bite-sized desserts. Everyone can choose from a variety of flavours and textures. Perhaps even have seconds (or thirds!) of their favourites. Mini Lime Cheesecakes combine a bright, tangy flavour with a creamy, rich...

Dark Chocolate Brownie Bowls Filled with Orange Mousse

by Helen Kain | Nov 5, 2023 | Cakes, Desserts, Fall Recipes, Holiday, Recent, Summer Recipes

Orange and chocolate is a time-honoured combination for a reason—it’s delicious. This combination involves a rich dark chocolate brownie bowl filled with creamy orange mousse. The brownies are made with extra dark cocoa and baked in a special-purpose pan from...

Chocolate Bat Cupcakes

by Helen Kain | Oct 13, 2023 | Cakes, Fall Recipes, Halloween, Recent

Chocolate cupcakes are frosted with luscious chocolate French buttercream. The wings are made with sinfully delicious dark chocolate wafer cookies. Add the candy eyes and drop the cupcakes into spidery cupcake holders, and you’ve got deliciously fun Halloween...

Dancing Hares Cake

by Helen Kain | Jul 15, 2023 | Cakes, Fall Recipes, Recent, Summer Recipes

It usually starts with a plate; I can’t count the number of times a pattern has inspired a coordinating baked good, often a cake, but sometimes cupcakes or cookies. Swiss Meringue Buttercream is a most forgiving “paint”. All it takes is a box of gel...

Ginger Rhubarb Coffee Cake

by Helen Kain | Jun 3, 2023 | Cakes, Desserts, Holiday, Recent, Spring Recipes

It’s late spring, and with spring comes rhubarb. Alleluia! The trick with rhubarb is to cook it with sufficient sugar for a short enough time to take the edge off the tartness without making the fruit mushy. In this recipe, the rhubarb is macerated (making it...