Category Archives: Cakes

Top 8 Most Unusual Cakes in the World

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When we talk about the most unusual cakes in the world, you need to take into account that they will be unusual, first of all, from the point of view of the cuisine we are used to!

As is the case with any other confectionery product, and indeed a culinary dish in general, a cake to order, which is considered traditional in one region, may seem completely different to the inhabitants of another.

It’s like in the now popular rental services with exotic cars in Dubai, for example, where you can choose a car for rent for every taste and color, with its own unique “stuffing” and produced in various parts of the world. And yet they are all in one place right in front of you, like in a giant candy store. And whichever one you rent, you will be able to enjoy the pleasure that a stylish Porsche or luxury Mercedes S Class can give you and you will be satisfied with such a rental experience in any case.

The farther the countries of origin of a dish are from each other, the more pronounced are the differences in the products used for its preparation, additives, and spices. This is dictated by the availability of certain ingredients in a particular part of the world.

By the way, the history of cakes goes back several thousand years, and Ancient Rome and Ancient Greece are considered their homeland. And we move on to our sweet selection of the most unusual cakes in the world.

1. American “Great Chocolate Wall” Cake

This is an original serving, execution, and recipe cake with melted dark chocolate and raspberry jam, very popular in the USA.

Its composition includes vanilla extract, whipped butter, cream, dry flour mixture, milk, and eggs, and with the addition of each egg, the mass is beaten again, and a little salt is poured into the flour and cream. A glaze from large pieces of melted chocolate lies in layers between the cakes. The Great Chocolate Wall is served with raspberry jam and fresh berries.

2. French “Three Milk” Cake

The most popular cake among French housewives, which they love for its simplicity of the recipe and exquisite taste.

Its basis is porous dough soaked in a mixture of regular and boiled condensed milk with cream. The culinary composition is complemented by buttercream, and sometimes fresh fruit.

4. Broken glass

A modern bright jelly-biscuit cake that does not have a pronounced attachment to any national cuisine.

Biscuit cakes are combined with gelatin and sweetened sour cream, which plays the role of a link. To prepare this confectionery, the biscuit and multi-colored jelly are cut into cubes (large and small) – respectively, then the biscuit is coated with sour cream and decorated with gelatins.

5. Layered Hungarian cake “Dobosh”

Layered cake with berries covered with delicate chocolate icing and a Hungarian classic. The favorite delicacy of the Austro-Hungarian Empress Elisabeth.

Hungarian confectioners believe that in a real Dobosh there should be exactly 6 layers of biscuit, caramel icing, and chocolate cream. Also, the ingredients of this confectionery product include cocoa and rum.

6. “Red velvet” is a favorite dessert of Canadians

A cake with an incredibly spectacular look and incomparable taste. Bright red porous and moist cakes and snow-white buttercream. Instead of milk, buttermilk is used here – skimmed cream obtained during the production of butter from cow’s milk.

The taste of Red Velvet is unexpectedly chocolatey thanks to cocoa. However, the fact that it is part of this confectionery masterpiece can only be guessed by trying. The red color, created with food coloring, diverts all attention to itself and the chocolate flavor becomes a pleasant surprise.

7. Mink mole

This is not so much a specific recipe as the form of the cake itself, it’s serving.

The idea is that large pieces of banana are placed on a biscuit base, which is completely hidden behind a massive hat of cream or soufflé made from cream cheese, and cottage cheese. Biscuit for “Mink Mole” can be made to your taste: chocolate or regular.

8. Oriental Beauty

Is a delicious and simple dessert with dates or dried fruits, which are the filling for the cake, that is, they are baked right in the dough – at the base of the cake.

Before preparing this confectionery from dates and dried fruits, the bones must be removed, and cinnamon is added to the dough.

9. Cake “Snickers”

Sponge cake with peanuts and cream based on boiled condensed milk, tastes like the legendary chocolate bar. Cream with peanuts connects the layers of biscuit, and the biscuit, in turn, covers the melted chocolate.

Delicious Cake Recipes For Your Mom’s Birthday

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Make your mother’s birthday memorable by baking her an exceptional treat!


Photos By: Unsplash – for demonstration purposes only

Bake your mother a cake that is made with love and affection. You can go through a few of these recipes to find a treat that will make their day extra special!

Coconut Angel Cake

This low-fat delicious treat is a soft and airy delight that moms will surely love! Start by preheating the oven to 350℉ and coat three 8” round cake pans with nonstick cooking spray. Line them with parchment paper, then grab a bowl to mix your dry ingredients.

Whisk in 3 cups of cake flour, 4 ½ teaspoons baking powder, 1 ¾ cups granulated sugar,  and ½ teaspoons kosher salt. In a separate bowl, whisk together 5 large egg whites and ½ cup unsweetened coconut milk until the mixture becomes frothy. 

Place your electric mixer on medium speed and beat the 1 cup of softened butter until smooth. Add in another half cup of coconut milk in small amounts and beat for 2-3 minutes or until light and fluffy. Lower the mixer’s speed before adding in your dry ingredients, and egg mixture in three partial additions. 

Once you have your batter, pour them equally over the 8” pans, and bake for 25-28 minutes. Insert a toothpick in the middle and see if it comes out clean to determine if your cake is cooked. Cool them completely before adding the frosting.

To make the frosting, use your electric mixer to whisk together a block of 8-ounce cream cheese and ¼ cup powdered sugar for about 4 minutes on medium speed. Add in 1 cup of heavy cream and beat until you have achieved stiff peaks.

Use another cup of heavy cream, whisked in the mixer for 2 minutes to frost the top and sides of the cake. Sprinkle your cake with toasted coconut, and serve!

Lemon Layer Cake

Make this stunning and elegant layered cake with a touch of zesty lemon flavors and smooth buttercream frosting. The folks at Chris’ Kitchen have an amazing assortment of cakes that feature this popular lemon taste. With the taste as bright as it looks, this cake will surely make your mother’s birthday extra special.

Here is an easy alternative that you can cook at home.

Start by preheating the oven to 350℉ and lining three 8” round pans with parchment paper, and non-stick cooking oil. Prepare your dry ingredients by mixing 2 ½ cups cake flour, 2 teaspoons baking powder, and ½ teaspoon salt. 

Using an electric mixer, beat 1 cup butter on medium speed for 2-3 minutes. Incorporate 2 cups of granulated sugar in 3 additions, then pour 1 teaspoon vanilla. Set your mixer’s speed to low and gradually beat in the flour mixture alternating with 1 cup sour cream in partial additions. Finally, add in ¼ cup milk, ¼ cup lemon juice, and 1 tablespoon lemon zest.

In another bowl, beat 4 egg whites at a high speed using your electric mixer to achieve soft peaks. Stir in a third of this mixture into your cake batter and gently fold the remaining egg whites. Pour the batter into the pans and bake for 30-35 minutes. Cool your cake completely before decorating.

Make your own frosting by beating 1 ½ cups of butter on medium speed, then adding your 16-ounce package of confectioners’ sugar. Beat in 1 ½ tsp vanilla, 1 tbsp lemon zest, 3 tbsp, lemon juice, 3 tbsp heavy cream until the mixture becomes light and fluffy. Add in any decorations as you please and enjoy!

Birthdays have always been a special occasion for everyone. Since we were young, mothers organize our birthday parties and make sure that the guests have a great time. Often we forget that they deserve a bit more effort on their special days too. Take time off your busy schedules to make our family members feel extra love.

How to Make the Perfect Coffee Crunch Cake

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Any San Franciscan will sigh about the highly beloved but sadly departed, Coffee Crunch Cake when asked about dessert! Well, we say “departed” since the original coffee crunch cake people — Blum’s Bakery in San Francisco and Ernest Weil, the original baker who developed the recipe for this delicious cake in the 1940s — are long gone. But what was so legendary about it?

Let us correct you, it still is legendary and it’s because of the classic twin stars:

  1. Coffee
  2. Contrast

The coffee crunch cake is a sinful composition of lemon-vanilla flavoured, sponge cake layers, smothered generously with coffee-infused whipped cream, and covered in totality by a coffee crunch toffee topping. The contrast between crisp and soft textures and that of bittersweet coffee with lemon layers is truly exceptional.

The ’70s saw Blum’s shut shop, but the coffee crunch cake lived on in people’s taste buds and also recipes. That said, here’s how to make the perfect coffee crunch cake.

Ingredients for Sponge Cake:

  • 2 1/4 cups cake flour (not self-rising)
  • 1 1/2 cups sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 6 large eggs, separated 
  • Zest of 1 lemon
  • 1 tablespoon pure vanilla extract

Method:

  • In a large bowl, whisk all dry ingredients with half the sugar. Add 3/4 cup water, oil, egg yolks, zest, and vanilla; beat until smooth.
  • Whisk egg whites with remaining sugar until stiff, glossy peaks form.
  • Fold the beaten egg whites gently with the batter in two rounds. 
  • Pour in a 10-inch pan and bake in a pre-heated oven at 325 degrees for 1 hour. Chill for another hour before frosting.

Coffee Frosting:

  • 2 1/2 cups well-chilled heavy cream
  • 2 1/2 tablespoons sugar
  • 2 1/2 teaspoons vanilla extract
  • 2 1/2 teaspoons roasted coffee granules

Ingredients for Coffee Crunch: 

  • 3/4 cup sugar
  • 2 tablespoons strong brewed coffee 
  • 2 tablespoons light corn syrup
  • 1 1/2 teaspoons baking soda

Method:

  • Line a baking sheet with greasy parchment.
  • In a saucepan boil sugar, coffee, and corn syrup over medium heat to 300 degrees.
  • Remove from heat and after 10 seconds whisk in baking soda until combined and immediately pour over the baking sheet. Do not spread and let it cool for 30 minutes.
  • Break into uneven pieces with a spoon.

Assemble the cake by covering the halved layers of cake with frosting. Before stacking the layers, cover with the crunch in between. Cover entirely with coffee crunch just before serving.

Baker’s tip: Remember that a lot depends on the starring ingredient—coffee. The whipped cream and the honeycomb flavours can make or break the coffee crunch cake. So, the coffee you use for infusing the whipped cream and for making the crunchy shards must be of stellar quality. The magic of this cake lies in the contrast that the unique caffeinated flavour provides. 

Ingredients make a world of difference. So, choosing the best coffee roasters in Sydney to bake this classic dessert is only fitting to its historical stature. With Grand Cru, your coffee crunch cake will be just perfect and might remind you of Sunday mornings in Union Square.

The EASIEST Homemade Black Forest Cake Recipe!

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I love a good old EASY recipe! Especially black forest cake, which seems to be one of the most popular and sought after cakes that everyone seems to – dread making. This recipe is by far one of the easiest black forest cake recipes that will have you jumping for joy and eating it in no-time. 

Black forest cake is a German cake with several layers of chocolate sponge cake sandwiched between whipped cream and cherries. To make an ORIGINAL German black forest cake the cake must include “Kirsh: cherry liqueur. To be honest, you can use any one of your favorite cherry liqueurs or one that you have sitting in the pantry and you will achieve the same effect. If you have rum in your pantry instead, you can use that too! The Austrian’s use rum in their black forest cakes instead. Whatever it is that you use, this cake will without a doubt turn out delicious! 

*If you would like to share my recipe and photos please provide proper credit and a link back. Thanks!  

The Easiest Black Forest Cake

Ingredients:

Chocolate Cake Layers:
9 large eggs
½ cup sugar
1 cup all purpose flour
½ cup cocoa powder (unsweetened)
¼ cup softened unsalted butter
1 tsp vanilla extract
Cherry Syrup
1 lb of pitted and roughly chopped cherries
3 tbsp of cherry brandy of your choice
¼ cup of water

To Decorate:

10 whole cherries
3 oz of dark chocolate

Cherry Liqueur Cake Frosting:

3 ½ cups of heavy whipping cream
1/3 cup of powdered sugar
1 tbp cherry liqueur

Directions:

To Make Chocolate Cake Layers:
1. In a mixing bowl using an electric mixer, beat eggs on high. Slowly add in sugar all while continuously mixing until light and fluffy.
2. In a separate mixing bowl, mix together flour and cocoa powder. Using a spatula, fold into egg mixture until well incorporated.
2. Next, fold in vanilla and softened butter until well incorporated. Divide between two 9” pans and bake in a preheated oven at 350F for about 20 minutes or until a toothpick inserted into the middle of the cake comes out clean.
3. For best results, once your cake layers are done baking and cooled on a wire rack, place them in the fridge until you are ready to assemble your cake.

To Make Cherry Syrup:

1. Place pitted and chopped up cherries in a mixing bowl with 3 tbsp of cherry brandy. Let cherries sit in brandy for about half hour, and then separate the cherries from the syrup by draining the cherries over a bowl. Set both mixtures aside.
2. Add ¼ cup of water to cherry syrup and set aside.

To Make Cake Frosting:

1. In a mixing bowl, beat whipping cream on high speed using an electric mixer until peaks form. Slowly add in powdered sugar and cherry liqueur and keep mixing until well incorporated. For best results, put cake frosting in fridge and keep cool at all times until you are ready to assemble your cake.

Cake Assembly:

1. Using a long knife, slice cake layers in half in order to make 4 cake layers. Place first layer on a serving plate or cake stand, and cover with ¼ cup of cherry syrup. Then, cover with approximately ¾ cup of frosting and sprinkle on chopped cherries. Repeat with all layers. Using the remaining frosting to frost the sides of the cake.
2. Using a vegetable peeler, shave chocolate in order to make chocolate shavings. Cover the sides and the top with shaved chocolate and decorate top with whole cherries.

Strawberry, Kiwi, Banana Layer Cake Recipe (Ledeni Vjetar)

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Summer is one of my favorite times of the year, and I like to keep up the spirit all year long! This fresh fruit layer cake is the perfect way to bring in a little summer flair into your home, no matter the season. Stacked on four cake layers, stuffed with fresh fruit and then smothered with cream, what else could you ask for? Not only is this cake really fruity, light, and appealing to look at, it’s also not that difficult to make. 

This cake was created for celebration and get-together I had at home. There is not one person that did not like this cake! It also lasted a few more days and made a delicious breakfast since it’s absolutely huge! When serving, it’s sliced pretty thin since it’s very tall and with each slice you really get a nice hunk of layered flavors that literally just melt in your mouth. That’s one of the reasons this cake makes the perfect choice if you plan on serving a lot of people, it really lasts a while.

If you are wondering where this recipe came from, it’s actually a really old Croatian recipe called “Ledeni Vjetar” which in translation means “freezing wind”. It doesn’t really make much sense, but the cake it delicious so who cares! Check out the recipe below!

*If you would like to share my recipe and photos please provide proper credit and a link back. Thanks!  

BTW: If you missed my other post on 7 Easy Ways to Make Your Kitchen Look Glamorous, be sure to check it out! Filled with photos of beautiful kitchens, brass hardware, rustic chandeliers, and really, really nice countertops.

Strawberry, Kiwi, Banana Layer Cake Recipe (Ledeni Vjetar)

Ingredients:

Cake Layers:
9 egg whites
300 grams of sugar
2 tsp apple cider vinegar

Cream:

9 egg yolks
4 soup spoons of sugar
4 soup spoons of flour
250 mL of milk
3 packages vanilla sugar (or about 4tsp of vanilla extract)
250 grams of unsalted butter
½ L of whipped cream
Sliced bananas
Sliced strawberries
Sliced kiwis
Lemon juice

Directions:

To Make Cake Layers:

Using an electric mixer, whip egg whites until stiff peaks form. Mix in sugar and apple cider vinegar. Prepare a circular cake pan by lining with parchment paper and then greasing. Pour batter into cake pan and bake for 1 hour at 150C (300F) or until golden. Remove from oven, allow to cool, and slice horizontally onto three separate layers.

To Prepare Cream:

1. Using an electric mixer, mix egg yolks with sugar until incorporated. Add in flour and vanilla sugar (or vanilla extract).
2. On medium heat, boil milk and slowly add in the egg yolk mixture and mix while boiling, until thick. Remove from heat and allow to cool.
3. Once cooled, using an electric mixer mix in butter. Set aside.

To Assemble:

1. Put down your first cake layer and evenly distribute a layer of cream on top. Lay down a layer of sliced bananas and sprinkle bananas with lemon juice. Then, distribute a layer of whipped cream over the bananas. Repeat this process with the other cake layers and sliced fruit.
2. Once you have assembled your last cake layer, smooth whipped cream over the whole cake. Sprinkle and decorate with almonds. Place in the fridge to chill, preferably overnight. Enjoy!

Milka Chocolate Nut Cake Recipe

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Are you a chocolate and nut lover? Then this incredibly easy-to-make Milka chocolate cake is for you! Loaded with white chocolate, milk chocolate, and frozen berries, this cake is full of flavour and tastes absolutely delicious! Tempting, addicting, and down-right pretty, the Milka chocolate nut cake is topped with walnuts for an even better crunchier taste!

I made this cake for a birthday party, and honestly was rushing to find an easy-to-make cake recipe that could use store-bought layers. I managed to find the perfect chocolate cream recipe and added mixed frozen berries to add some freshness and flavor. I used chocolate and vanilla store-bought layers from Vincinni as seen below.

If you are unable to find this brand in the store, I am sure there is something similar to this available in your local supermarket.They are soft cake layers that are pre-baked and ready to assemble into a cake. Easy, peasy, and what I love the most: a very quick and fail-proof way to make a cake in a rush!

*If you would like to share my recipe and photos please provide proper credit and a link back. Thanks!

Milka Chocolate Nut Cake

Ingredients:

Cream:

1 L of milk
2 Packages vanilla pudding powder
4 teaspoons cornstarch
3 teaspoons flower
125 g unsalted butter
100 g white Milka chocolate
100 g regular brown milk Milka chocolate

To Garnish:

-Melted milk chocolate. Melt chocolate in a small pot and add a little bit of oil. Mix until smooth.
-Chopped Walnuts

Directions:

To Make Cream:
1. Separate a few tablespoons of milk into a small boil. Mix in powdered pudding, cornstarch, and flour.
2. Bring the rest of the milk to a boil and then add in the separated milk/pudding mix and boil for 10 minutes on medium heat. Set aside to cool.
3. Once your milk/pudding mixture has cooled, add in your butter and mix until incorporated.
4. Separate into two bowls, in one add melted milk chocolate, in the other add melted white chocolate.

To Assemble:
1. Lay down one chocolate cake layer and apply some of the chocolate cream. Then, top with a vanilla cake layer and add all of the vanilla cream. Sprinkle frozen mixed berries onto this layer.
2. Top with another chocolate layer, then the chocolate cream, and finally another vanilla cake layer.

To Garnish:
Pour melted chocolate over the whole cake and decorate with chopped walnuts.

 

Chocolate Ice Cube Cake – Ledene Kocke

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Looking for a cool, chilled summer cake? Ice Cube cake is the perfect cake to make on a hot summer day! This cake is actually a Croatian recipe translated from “Ledene Kocke”. It’s a fairly easy recipe to make and reminds me a lot of McCain’s Deep’n Delicious frozen cakes! It’s a fairly straight forward recipe with not a lot of ingredients, and not a lot of baking experience is required to make it either.

Some things I love about this cake is that you can eat a lot of it! It’s not very filling, its a very light cake and it tastes almost like your are eating pudding. This makes it a wonderful cake to eat during the hotter months of the year. This cake spends a lot of time “chilling” in the freezer, so it’s definitely something you would want to plan for ahead of time. Don’t think you’ll be eating this cake straight out of the oven – it’s step by step process requires cooling down and then a long while setting in the fridge. All in all, it’s definitely worth the wait since it’s absolutely delicious! 

*If you would like to share my recipe and photos please provide proper credit and a link back. Thanks!  

Chocolate Ice Cube Cake – Ledene Kocke

Ingredients:
 
For Crust:
 
  1. 7 egg whites
  2. 7 spoons of flour
  3. 7 spoons of sugar
  4. 2 tsp baking powder
For Cream:
 
  1. 7 egg yolks
  2. 1 margarine (250 grams)
  3. 200 grams of sugar
  4. 2 packets of vanilla sugar or 4 tsp of vanilla extract
  5. little bit of rum
  6. 200ml of milk
For Decoration:
 
  1. Whipped Cream
  2. 250g Grated Chocolate
Directions:
 
To Make Crust:
 
  1. 1. Preheat oven to 365F. Mix dry ingredients together: flour, sugar, and baking powder. Then, add in egg whites and mix until well incorporated. Pour batter into a greased square shaped cake pan.
  2. 2. Place in oven and bake until golden.
To Make Cream:
 
  1. 1. Using a double boiler, bring 1.5 liters of milk to a boil. Mix in eggs, vanillla sugar, sugar, flour, rum, and 200 ml of cold milk. Keep mixing until well incorporated and then remove from stove. Set aside to cool.
  2. 2. Once your mixture has cooled down to room temperature, using an electric mixer mix in margarine. Place cream in the fridge to chill.
To Assemble:
 
  1. 1. Using a fork, make random wholes all over the crust. Sprinkle some milk over the crust and then evenly spread the cream in a thick layer.
  2. 2. To decorate your ice cube cake, top with whipped cream and grated chocolate.