Boston Cream Pie

Boston Cream Pie is one of my favorite desserts of all time. It was one of the options in the cafeteria line at my elementary school and the one I always grabbed and put on my tray, next to my codfish sticks, boiled potatoes with parsley, and butter sandwiches on dense Pepperidge Farm-style white bread, which they served in half-portions, each rectangle slipped into a…

Boston Cream Pie is one of my favorite desserts of all time. It was one of the options in the cafeteria line at my elementary school and the one I always grabbed and put on my tray, next to my codfish sticks, boiled potatoes with parsley, and butter sandwiches on dense Pepperidge Farm-style white bread, which they served in half-portions, each rectangle slipped into a brown waxed bag. (The other option was peanut butter.)

I still remember finishing lunch and diving in with my fork to that wedge of golden sponge cake filled with rich, vanilla custard. In a world that seems hopelessly in favor of milk chocolate (which I’ve come to appreciate), there was a deep-dark chocolate glaze on top, which may have been my first taste of bittersweet chocolate. And one I never forgot.

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Best-Ever Chocolate Cake Recipe

Best-Ever Chocolate Cake Recipe
This triple-layer chocolate cake from scratch is easy to make and turns out moist every single time. It’s the only chocolate cake recipe you’ll ever need!
READ: Best-Ever Chocolate Cake Recipe

A chocolate cake on a white cake stand with slices removed to see the layers of the cake.

Best-Ever Chocolate Cake Recipe

This triple-layer chocolate cake from scratch is easy to make and turns out moist every single time. It's the only chocolate cake recipe you'll ever need!

READ: Best-Ever Chocolate Cake Recipe

How to Make Cake Pops

How to Make Cake Pops
These Cake Pops are made completely from scratch, using homemade cake and homemade frosting. Included are tips for assembling the perfect cake pops!
READ: How to Make Cake Pops

How to Make Cake Pops

These Cake Pops are made completely from scratch, using homemade cake and homemade frosting. Included are tips for assembling the perfect cake pops!

READ: How to Make Cake Pops

Blueberry Muffin Cake

Zoë François is the author of Zoë Bakes Cakes and even though her name is French, she’s an American cake baker. Known for a series of books on making Artisan Bread in 5 Minutes a Day, as well as books that continue that theme for making pizza, flatbread, holidays breads, and gluten-free breads, Zoë has finally turned her talents as a pastry chef to cakes….

Zoë François is the author of Zoë Bakes Cakes and even though her name is French, she’s an American cake baker. Known for a series of books on making Artisan Bread in 5 Minutes a Day, as well as books that continue that theme for making pizza, flatbread, holidays breads, and gluten-free breads, Zoë has finally turned her talents as a pastry chef to cakes. After growing up in a commune where the closest she got to sugar was a raisin, Zoë discovered Twinkies, which awakened her to the wonderful world of sweets and started selling homemade cookies from a cart in college, which eventually led to a job decorating cakes at Ben & Jerry’s, since she admitted to me on an Instagram Live video I did with her, that she didn’t excel at scooping ice cream.

I had a similar job scooping ice cream at a very busy shop while in college. Challenges included a persistent stressed muscle near my upper arm, which didn’t get better the more ice cream I scooped. There were customers who’d order one scoop, but ask me to make it “one really big scoop” because they didn’t want to pay the extra 50¢ for two scoops. And people paying for a $1.30 cone of ice cream with a hundred and thirty pennies, maybe with a few very thin dimes tossed in, which they’d line up on the stainless steel counter between us, which were nearly impossible to pick up with wet, sticky hands.

(You tell me if I was a brat by holding their ice cream cone in the other hand, while they cooled their heels waiting for me to pick up each individual coin, one-by-one, with the other – finally handing their cone over only after the last coin was pried off the counter and put in the register, which the owner monitored like a hawk. Another employee, if people were rude to her, would carefully balance – but not pack – the ice cream scoop delicately on top of the cone, so when they went outside to lick it, it would topple off. The moral of the story, as I often advise, is to be nice to people serving you food.)

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Devil’s Food Cake with Ultra-Rich Buttercream and Chocolate Ganache

I am so excited to be sharing this Devil’s Food Cake with Ultra-Rich Buttercream and Chocolate Ganache from Zoë François’ new book, Zoë Bakes Cake. I have known Zoë for many years now, after spending the last decade working with her and Jef…

Devil's Food Cake with Ultra Rich Buttercream

I am so excited to be sharing this Devil’s Food Cake with Ultra-Rich Buttercream and Chocolate Ganache from Zoë François’ new book, Zoë Bakes Cake. I have known Zoë for many years now, after spending the last decade working with her and Jeff Hertzberg over on Bread in 5, and also working with her on this current book (I took the how-to book photos, see below). A few notes about the Devil’s Food Cake: I made this cake over 3 days; I made the cake layers and then froze them. The next day I made the buttercream and cut and frosted the cake, chilled it for 2 hours, then applied the ganache crumb coating and chilled it overnight. The third day I coated it with ganache, let it set, and served it. If you are new to buttercream, please note that French and Swiss Buttercream do taste butter-y, and are supposed to. If you would prefer an American Buttercream, I have a recipe here that can be used. This Ultra-Rich Buttercream, however, is incredible and tastes amazing with the chocolate. Buttercream Tips: Make sure to check for graininess when heating the yolks and sugar together! If you don’t heat them […]

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Chocoflan

A few desserts on this blog stick with me, often because I posted them a while back, with a lingering feeling they could be improved upon. As anyone who cooks or bakes knows, things change over time. New ingredients get introduced (such as bean-to-bar chocolates) and we learn better or faster ways to do things the more we make our favorite recipes. Chocoflan has always…

A few desserts on this blog stick with me, often because I posted them a while back, with a lingering feeling they could be improved upon. As anyone who cooks or bakes knows, things change over time. New ingredients get introduced (such as bean-to-bar chocolates) and we learn better or faster ways to do things the more we make our favorite recipes.

Chocoflan has always fascinated me and over eleven years ago, I posted this recipe, based on one by my friend Fany Gerson in her terrific book My Sweet Mexico. When I got her book, I was wowed by it immediately. I was so taken with her book that I asked the same photographer, Ed Anderson, to shoot my next book, which was My Paris Kitchen. I’m happy the pastries of Mexico have been adequately explored in a whole book, with recipes from a notable pastry chef to boot.

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Guinness Chocolate Cake with Irish Cream Frosting

Guinness Chocolate Cake with Irish Cream Frosting
Guinness Chocolate Cake topped with Irish Cream frosting is the perfect cake to make for your St. Patrick’s Day celebrations. Irish stout gives this cake a tender crumb and ultra-chocolaty flavor.
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A slice of Guinness chocolate cake on a white plate with a second slice behind.

Guinness Chocolate Cake with Irish Cream Frosting

Guinness Chocolate Cake topped with Irish Cream frosting is the perfect cake to make for your St. Patrick's Day celebrations. Irish stout gives this cake a tender crumb and ultra-chocolaty flavor.

READ: Guinness Chocolate Cake with Irish Cream Frosting

Red Velvet Cheesecake

Red Velvet Cheesecake
Layers of red velvet cake sandwich creamy cheesecake in this Red Velvet Cheesecake recipe. It’s a homemade version of the Cheesecake factory.
READ: Red Velvet Cheesecake

A slice of red velvet cheesecake on a white plate from the side with a fork in front.

Red Velvet Cheesecake

Layers of red velvet cake sandwich creamy cheesecake in this Red Velvet Cheesecake recipe. It's a homemade version of the Cheesecake factory.

READ: Red Velvet Cheesecake

My All-Time Favorite Carrot Cake Recipe

My All-Time Favorite Carrot Cake Recipe
The BEST carrot cake recipe! Super moist and subtly spiced with pineapple, raisins, coconut, pecans, and cream cheese frosting.
READ: My All-Time Favorite Carrot Cake Recipe

My All-Time Favorite Carrot Cake Recipe

The BEST carrot cake recipe! Super moist and subtly spiced with pineapple, raisins, coconut, pecans, and cream cheese frosting.

READ: My All-Time Favorite Carrot Cake Recipe