Welcome

Our store hours are 9:00 to 6:00 Tuesday through Friday and 11:00 to 5:00 on Saturday.  We are Closed on Sundays and Mondays.

For holiday hours, specials, events and promotions please see our Facebook page.

The Seasonal Menus can be found on the tabs above and on the menu to the left.  Our Fall Menu runs September, October, and November.  Winter is December, January and February.  Spring is March, April and May.  Summer treats are made through June, July and August.

If you would like to place an order please call the bake shop we do not accept orders via email or social media. Our phone number is 633-6360

We are currently making our Fall Menu

Daily Specials

cupcake summer

Friday

On Friday we make Cupcakes.  The cupcake flavours correspond to the seasonal cake flavours which can be found on the tabs above or the menu to the right.  We are happy to make cupcakes for you another day of the week if you need, but we require 48 hours notice and a minimum order of one dozen.  For more information check out the ‘Special Orders’ page.

sticky

Saturday

Saturday is Sticky Bun Day.  A sticky bun is what happens when you cross a croissant and a cinnamon bun.  We make them with pecans and without.

 

 

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Science Thursday Vol. 5: Dulce de Leche Caramel Apple Pie – Supporting those affected by the Telegraph Creek Fire

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For a few weeks now I’ve been promising a recipe that doesn’t require an excess of steps of for you to dirty every dish in your kitchen.  This week I am finally delivering.  This pie is a little simpler than some of the recipes we’ve done in the past, especially if you make it using a ready made pie shell.

Again, sorry to disappoint, I will still not be giving you my pie dough recipe.  Perhaps in many, many years when I am ready to retire I will share it.  Until then it’s a secret that I will use to lure you into the shop to spend money because that is how we stay in business after all.  As I said before if you’d like a premade shell to bake at home we are happy to make you one, just phone us up and we can make it happen.

Step One: Pie Crust

  1. Start with a frozen pie shell.
  2. Wrap it tightly with tin foil and place baking weights in the center (we use plain, dried, white beans)
  3. Bake for 25 minutes at 305
  4. Remove the foil
  5. Return to the oven and bake for an additional 5-10 minutes untill the shell is golden and baked through.

 

Step Two: Get Your Crumble Ready

¼ cup flour

¼ cup brown sugar

1/8 tsp baking soda

Pinch salt

¼ cup cold cubed butter

¼ cup oats

2 Tablespoons pecans chopped fine

1 ginger snap cookies crumbled up

  1. In bowl blend together the flour, sugar, soda and salt
  2. Rub in the butter until you have a fine crumbly texture (you can also pulse this in a food processor if you don’t want to stand over a bowl rubbing floury butter between your fingers for extended periods of time).
  3. Divide the butter flour mixture in half
  4. Into one half toss the oats
  5. Into the other toss the pecans and gingersnaps
  6. Place both bowls in the fridge until you are ready to use them

 

Step Three: Pie!

4 apples

3 Tablespoons of flour

3 Tablespoons brown sugar

¼ teaspoon cinnamon

1 Tablespoon lemon juice

Pinch ginger

Pinch salt

½ can of dulce de leche caramel

 

  1. Preheat the oven to 325
  2. Peel core and chop the apples
  3. To the apples add all the ingredients except for the caramel
  4. Into the bottom of the prebaked pie shell drizzle half of the caramel
  5. Pile all the apple spice mixture into the pie crust
  6. Drizzle the remaining caramel on top
  7. On top of that sprinkle on the crumble oat mixture reserve the cookie/pecan/crumble mixture for later
  8. Bake the pie for 45 minutes
  9. Remove from oven and sprinkle on the reserved cookie crumble
  10. Bake for an additional 30 minutes or until a skewer inserted into the pie feels little resistance (this means that your apples are good and soft) – the reason that you are putting this half of the crumble on later is because the cookie and pecans will toast too much and taste bunt if left in throughout the entire baking time

Science Thursday Vol. 4: Brownie Cups with Cherries Jubilee and Mascarpone Whipped Cream – Supporting the Canadian Federation for the Blind

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After a bit of a delay we’ve finally arrived at the long-promised brownie cups. I’ve opted to fill them with Cherries Jubilee which is another flambeed fruit dish.  This means I’ve indulged in a boozy recipe again.  As with the previous recipes you can feel free to just leave this out if you’d like.  I promise next month I’ll take a break from my bad habit of sneaking booze in all my baking.   This is also another complicated multi-step recipe, but in all honesty each step is delicious on it’s own, so you could make one element for a simpler dessert if you’d like.

Before we get started you are going to want a few specific tools or supplies:

  1. foil cupcake liners – if you try and use standard paper baking cups, you’re going to have a bad time with this recipe.  They tend to bond permanently with the brownie.  Either track down some foil liners (they typically sell Reynolds brand foil cupcake liners at Superstore, they are in the baking isle with the regular paper liners) or if you have silicone cup liners use those.
  2. cherry pitter – this will make your life infinitely easier
  3. scale – these are just great for making food.  You should get one if you don’t have one.

Step One: Brownie Cups

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You can find a lot of different methods for making these online.  Many of them suggest letting the brownies bake between two cupcake tins so that the batter bakes up around the top tin.  The people that tell you this will work are lying.  Or they are in league with dark magics that allow them to accomplish the baking impossible.  The method I have below is much easier and does not require the sacrifice of small mammals to any elder gods or dark lords.

If you have a favourite brownie recipe in your arsenal feel free to use it here.  I opted to alter my preferred brownie recipe a bit.  I thought something a bit more chocolatey would stand up more to any filling that you might want to put into the cups.

These would make great vessels for ice cream. If you wanted to skip all the other steps and just make them.

½ cup flour

¼ cup cocoa

1/8 tsp salt

3 oz chocolate

1/3 cup butter

2 eggs

1 cup sugar

  • Prepare one standard cupcake pan by lining it with foil or silicone liners (I know I have paper ones in the pictures, this was a mistake.  Do as I say not as I do) and preheat the oven to 325 degrees
  • In a bowl sift together the flour, cocoa and salt
  • In a second bowl microwave the chocolate and butter for 30 seconds and whisk, repeat microwaving and whisking until both are melted and you have a smooth even mixture
  • In a third bowl (yes you are going to get so many dished dirty with this recipe) whisk your eggs gently
  • Add the sugar to the eggs and whisk
  • Add the melted chocolate mixture to the sugar egg mixture and whisk until evenly mixed
  • Using a spatula gently fold the sifted dry ingredients into your chocolate-egg mixture
  • Scoop the brownie batter into the cavities of the prepared cupcake pan filling each of the liners no more than ¾ full
  • Bake for 22-25 minutes
  • As soon as you remove the brownies from the oven use a measuring cup that is slightly smaller in diameter than your brownie cups to press the centre of the brownies down to make a cup shape
  • Allow the brownies to cool

 

Cherries Jubilee

Before you get started with flambeing your cherries remember all the safety issues I nagged you about in the bananas foster recipe.

Like the brownie cups, this pairs well with ice cream.  For a simpler dessert just scoop some over vanilla ice cream.

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12 oz of washed pitted fresh cherries

2 Tablespoons of butter

2 tablespoons of sugar

2 teaspoons of cornstarch

3 Tablespoons of Amaretto

 

  • Melt the butter in a medium frying pan over medium heat
  • Toss the cherries, sugar and cornstarch together in a bowl and add to the melted butter
  • Cook the cherries stirring until the juice from the cherries thickens into a nice sauce  like consistency
  • Pour the amaretto into the cherries stir for a few seconds until the liqueur warms a bit
  • Apply flame to flambe the cherries
    • Fact: If you shout “Jubilee” in your best Scott Thompson as the Queen voice while lighting your cherries on fire they will taste 10 – 20 percent better (I know cherries jubilee was made for Victoria’s Jubilee and not Elizabeth’s but to my knowledge Scott Thompson doesn’t do a Queen Victoria impersonation). download
  • Douse the flame and allow your cherries to cool

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Mascarpone Whipped Cream

Because you are working with such small amounts with the mascarpone and whipping cream a stand mixer would be ineffective, so don’t bother dragging yours out.

If you’re going for an easier dessert idea this would make a great pairing with berries or fruit.

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½ cup mascarpone

2 Tablespoons whipped cream

1 ½ Tablespoons sugar

1 ½ teaspoons amaretto

 

  • In one bowl whisk the mascarpone until it is smooth
  • In another bowl using a whisk, whip the cream until it starts to thicken then add the sugar and amaretto and continue to whip until you have stiff peaks
  • Add half of your whipped cream to the mascarpone and fold it in
  • Fold in the remaining half of your whipped cream

 

Red Wine Ganache

Again, this goes nicely with ice cream it would make an excellent addition to any sunday bar.

2 oz chocolate

3 Tablespoons whipping cream

1 ½ teaspoons red wine

  • In a microwave safe bowl, heat the chocolate and cream in 30 second increments stirring after each one until the chocolate is melted and you can stir it to make a smooth mixture
  • Stir in the red wine

 

 

Assembly

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  • Into the bottom of each cup spoon a bit of ganache reserving some to drizzle on top
  • Scoop the cherries into each cup
  • Pipe the mascarpone whipped cream on top
  • Drizzle on some of the remaining ganache
  • Serve chilled

Science Thursday Volume 3: in which I lie to you about what recipe I am going to bake and refuse to make eclairs – Supporting the Canadian Red Cross

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First a little back story:  a few weeks ago I gave you a voting option to choose between brownie cups and eclairs.  There was a pretty even split in the vote.  The vast majority of in person votes going for the brownie cups and the internet community decisively favouring eclairs.  Here’s the thing, when it comes down to choosing between online votes and in person votes the internet always looses.  I promise there is a logical reason for this.  The social media community is very vocal, and I do greatly value its insight, but a great many of our followers are not Yukon residents.  Also, regular customers have a habit of coming in to talk to me face to face, so even if they follow us online they vote in person.  My regular customers know that I am busy in the kitchen and my phone is often relegated to my office, which means I check it sporadically at best (this is why I tell you never to try and order online).  Therefore, when they want to make a request or give feed back they just holler at me from the front end until I come up and chat with them.  They know this is the best method for getting my attention because of how often they are at the bakery.  My best regulars I see almost everyday, they come for coffee and to say hi.  The really good regulars come every few days and at least once a week.  Both of these groups drag in their friends, acquaintances, family members and business associates.  They are the type of customers that keep the doors open and make my life easier and more joyful.  There is a bit of overlap between the regular customers and our social media followers (please see my very scientific Venn diagram) and so the groups often agree, but if they don’t I always side with the regulars.  To put it bluntly, if I somehow manage to capture the attention of the Facebook algorithm and thus the fascination of the social media community then I have a really great, extra-profitable day, but if I don’t have those regulars that I depend on here everyday then my doors don’t stay open.  Generally, in business it’s a good idea to favour the people that keep your doors open.

 

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Long story short: I chose to make brownie cups.

 

Then I was struck with one of the ongoing perils of northern living:  what I needed was out of stock.  Superstore had no cherries.  As I write this there is probably a wonderful display full of gleaming fresh fruit, but my grocery shopping time is a limited window, so my plans were defeated.

I thought about making eclairs instead, but I’ve recently discovered I hate making eclairs.  Choux pastry is not fun, piping pastry cream into choux pastry is quite possibly the least fun thing I’ve ever done in a kitchen.  Also, part of the fun of Science Thursday is sharing recipes.  Ideally, new recipes that I have made up, or at least a new version of a traditional recipe.  Choux pastry is choux pastry and the variations in recipes are so miniscule they might as well be non-existent.

 

I am not going to make eclairs but hopefully next month we’ll make brownie cups

 

In the end, the simple fact is that I lied to you before when I gave you your options.  With lying as a theme, I decided to choose a dessert that is lying with it’s very name: Boston Cream Pie.  Its not a pie it’s a cake (I know it’s really just a quirk of how words in English change their meaning over time but its more fun to accuse a cake of lying than it is to break down the etymology, very few people are interested in the origins of words, if you are one of them here is the Wikipedia article.)  Also, Boston Cream pie is tenuously related to eclairs in that both are filled with pastry cream and topped with chocolate.  However, Boston Cream Pie has a leg up on eclairs in that I don’t loathe making it.  Also, unlike eclairs I can make up a fairly new variation on the recipe.  I know in the world of food there really isn’t anything new under the sun and everything I come up with has probably been done by someone somewhere at sometime, but this version of Boston Cream Pie is at least new to me.

red cross logo

This months Science Thursday will be supporting the Canadian Red Cross.  It’s forest fire season around Canada and there are many families depending on the Red Cross to help them in times of crisis.  If you’d like to make a donation you can do so HERE

 

Before we get started with the recipe I want to include a note on alcohol in baking.  We will be using liquor today in our recipe.  This often makes people angry, because they fear it’ll get their kids drunk.   No one ever thinks this about vanilla.  Everyone uses vanilla in baking.  Vanilla is typically about 35% alcohol.  Yes, even artificial vanilla contains more alcohol that your average liqueur.  There are two things to consider when it comes to alcohol in baking.  The first is that alcohol breaks down when heat is applied to it.  Though not all of the alcohol evaporates in the baking process a good chunk of it will and in doing so it will leave behind a delightful flavour.  The second thing to consider is the volume.  A standard drink contains 1.5 ounces of distilled spirits.  1.5 ounces is equivalent to nine teaspoons.  The recipe we are making today calls for three teaspoons total.  We will then split this into 12 cupcakes or 10 slices of cake.  Which means that even if none of the alcohol cooks off each serving only contains .03 of the typical standard drink.  However, if you follow a Halal diet or can not consume alcohol because of a dietary limitation then even the smallest and safest quantity of alcohol is not acceptable.  In that case feel free to substitute vanilla beans or vanilla bean paste in the following recipes.

 

We will be using a variation on the buttermilk sponge cake I use for the coconut sparkle.  I’ve opted to flavour it with a bit of rum instead of the traditional vanilla sponge because once upon a time the layers of Boston Cream Pies were brushed with a simple syrup containing rum.  I’ve opted to skip the simple syrup and just add a bit of rum to the cake.  It adds a nice depth and a subtle flavour.  After that I am going to play around with the traditional flavour of Boston Cream pie a bit.  I’ve chosen to add a bit of Amarula cream liqueur to our pastry cream.  Before you question the presence of South African Liqueur in a Boston Cream pie, I will point out that there is a Boston in South Africa.  I’ve decided that’s enough of an excuse to reach for the Amarula because I think the slight caramel, fruity flavour will go beautifully with Boston Cream.

Step 1:  Buttermilk Sponge

 

 

1 2/3 cups of flour

½ tsp baking powder

½ tsp baking soda

½ tsp salt

1 egg

1/3 cup vegetable oil

1 ½ TBL spoons melted butter

1 cup sugar

2 tsp Rum

1 cup buttermilk

 

  1. Preheat oven to 325
  2. Prepare a nine inch pan by spraying it with non stick spray, dusting it with flour and lining the base with parchment or line a 12 cavity cupcake pan with cupcake liners.
  3. Sift all your dry ingredients together
  4. Whisk your egg
  5. Add the oil, melted butter sugar and extracts and whisk thoroughly.
  6. Using your whisk and a gentle folding motion (down the side up the middle) mix in one third of your dry mix, followed by half of the buttermilk, an additional third of your dry mix, the remaining buttermilk and then the remaining flour. Mix well after each addition.
  7. Pour your batter into your prepared pan and bake 17 minutes for cupcakes or 35-40 minutes for the cake
  8. Allow the cake or cupcakes to cool completely

 

Step 2: Pastry Cream

 

 

 

11/2 cups of whipping cream

1 tsp of Amarula or to taste

(substitute two teaspoons of vanilla paste or the scrapings of one vanilla pod if you can not have any alcohol)

4 egg yolks

½ cup sugar

¼ cup flour

  1. Set up a pot of water on the stove and bring it to a boil, you will use this as a double boiler later.
  2. In one bowl whisk together your eggs, sugar and flour until they are smooth.
  3. Pour your cream and amarula into a second pot and bring it to a gentle boil.
  4. Pour half of the hot cream into your egg mixture while whisking vigorously, then whisk in the remaining cream.
  5. place the bowl containing your custard over the pot of boiling water and whisk it continuously until it thickens.  This will take forever, emotionally prepare yourself to stir for a long time.
  6. remove from heat and force your custard through a fine mesh sieve
  7. place a layer of plastic wrap on top of the pastry cream so that it is touching the top of the cream.
  8. Allow to cool completely

 

Step 3: Ganache

 

3.5 oz chopped dark chocolate or dark chocolate chips

2.5 oz whipping cream

  1. Place the chocolate and cream in a microwave safe bowl and heat for 30 seconds.  Whisk the chocolate mixture until it is smooth and creamy.  Depending on your microwave you may need to heat it further, do so in ten second increments until the chocolate is just melted.

 

Step 4: Assembly

 

  1. Cut off the top dome of the cake to level it
  2. Flip the cake upside down and cut in half to create two layers
  3. Scoop the pastry cream onto the bottom layer

We opted to pipe a thin rope of vanilla frosting around the edge of the bottom layer, we then chilled this so that it would create a nice stable dam that we could use to fill our cakes extra full with pastry cream.

 

  1. Place the bottom of the cake (now the top layer) on top so the flat bottom crust of the cake is facing up
  2. Pour half of the ganache onto the top of the cake and using the back of a spoon gently push it towards the edge of the cake so that only occasional drips tumble over the edge
  3. Pour the remaining ganache into the centre of the top of the cake and allow it to spread out on its own, it will create a nice smooth top layer.
  4. For cupcakes cut a small well into the centre of the cupcake, fill with cream and put the top back on, then spoon some ganach on top

 

8. EAT

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(no the good dog didn’t get any, she got a good sniff in, but knows better than to steal human food, especially human food that’s bad for her)

Science Thursday Volume Two: Elvis Pie – supporting Wounded Warriors

What is Elvis Pie?

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Elvis Pie is a banana cream pie made with Banana’s Foster and Peanut Butter whipped Cream.  It is named Elvis Pie because I read somewhere once that Elvis’s favourite sandwich was peanut butter and banana.

Wounded Warriors

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The specific program we will be supporting is one that provides service dogs to first responders and veterans suffering from PTSD.  Information about this initiative can be found HERE

Capture

 

How to make Elvis Pie

Step One: Pie Crust

I will not be sharing my pie crust recipe with you today.  Sorry.  You can make  pie crust from your own favourite recipe, buy one from the grocery store or call us here and ask us to make a “bake at home pie shell” for you.  Whatever option you choose you will want to ensure that the crust is pre-baked before you fill it.  I will walk through the process below.

  1. Start with a frozen pie shell.
  2. Wrap it tightly with tin foil and place baking weights in the center (we use plain, dried, white beans)
  3. Bake for 25 minutes at 305
  4. Remove the foil
  5. Return to the oven and bake for an additional 5-10 minutes untill the shell is golden and baked through.

 

Step Two: Bananas Foster

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  • 2 firm, yellow bananas
  • 2 TBL spoons Butter
  • 2 TBL spoons brown sugar
  • 1 TBL spoon Maple
  • pinch cinnamon
  • pinch nutmeg
  • 2 TBL spoons Rum

 

  1. grab a big frying pan that has a nice fitting lid and heat your butter over medium heat until its melted.  keep the lid handy.
  2. toss in your bananas and stir them for about a minute
  3. add everything else except the rum and continue to cook for another minute or two until bananas start to soften
  4. add the Rum
  5. Toss gently to warm the rum and apply flame to flambe the dish.
  6. You can either let the flames burn themselves out which will burn off all the alcohol or you can place the lid on the pan and smother the flames retaining a bit of the alcohol flavour.  I chose to do the latter.
  7. Transfer to a heatproof bowl while you finish the next few steps

SAFETY FIRST: use a long match or a barbecue lighter so you don’t light yourself on fire.  Also make sure that there isn’t anything flammable above or directly around your flambe station (specifically that bottle of rum that you measured two tablespoons out of, make sure that is put away).  You should also have a fire extinguisher in your kitchen because as a general rule you should have a fire extinguisher in your kitchen

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Step Three: Custard

The middle layer of the pie is a plain vanilla custard.  We make ours from scratch with a lot of tedious whisking.  You can cheat here if you want to.  I am very sure that this would be just as delicious if made with instant vanilla pudding.  If you want to save a few bucks you could also be creative with the flavour of your custard.  We went with a vanilla bean paste, but as you’ve seen in the news vanilla is more expensive that silver.  You could use any flavoured liqueur that you enjoy instead.

1 egg

2 egg yolks

2 Tablespoons sugar

1 Tablespoon cornstarch

3/4 cup of cream

1 teaspoon vanilla bean paste

  1. Set up a pot of water on the stove and bring it to a boil, you will use this as a double boiler later.
  2. In one bowl whisk together your eggs, sugar and flour until they are smooth.
  3. Pour your cream into a second pot and bring it to a gentle boil.
  4. Pour half of the hot cream into your egg mixture while whisking vigorously, then whisk in the remaining cream and vanilla bean paste.
  5. place the bowl containing your custard over the pot of boiling water and whisk it continuously until it thickens.  This will take forever, emotionally prepare yourself to stir for a long time.
  6. remove from heat and force your custard through a fine mesh seive
  7. pour the warm custard over your bananas filling up your pie shell as full as you can.  Eat the any remaining custard with a spoon and don’t share any of it.  You’re working hard making pie, you deserve it.
  8. let your pie sit in the fridge at least an hour or overnight if you want to be really organized and make things ahead.

 

 

Step 4: Peanut Butter Whipped Cream

1 cup whipping cream

1 tbl spoon peanut butter

2 tbl spoons sugar

  1. put everything in a bowl and either whisk it by hand (this will not be fun) or beat with an electric mixer until you get nice firm peaks.
  2. you can either use a spoon to dollop your whipped cream onto your pie, or you can be fancy and pipe it on with a piping bag and a tip of your choosing.
  3. we also melted some chocolate to drizzle on top and we dusted a bit of coco on the surface of the custard cause we tend to go all out.

 

Keep this dessert cool until you are ready to eat it.

Science Thursday: Strawberry Rhubarb Trifle Cake (supporting the local Food Bank)

Science Thursday is where we test out new recipes and sell them as a one-time only, special dessert.  We pair each of these recipes with a random charity and donate a portion of the profits from every serving we sell.  We then post the recipes here for anyone that might be interested.

Strawberry Rhubarb Trifle Cake

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A trifle is a British dessert of sponge cake covered with layers of custard, jelly and cream.  What I’ve posted below isn’t a traditional trifle for a few reasons.  First, instead of using custard and jelly I’ve used rhubarb curd (a kind of fruit custard) and strawberries.  Second, it isn’t layered.  I opted to cut the cake into small pieces and toss it in the curd so that it can be formed into a cake shape.  I learned this method at a fabulous bakery I used to work at and I chose it for this recipe mostly because it makes my life easier.  If the desserts are free standing and cake shaped, not layered in bowl, I can package them up in our normal boxes.  If you choose to make this recipe at home, you can choose your own adventure.  If you have a beautiful trifle bowl you can use the traditional method and layer cake, curd, berries and cream.  If you want something that looks more like a cake and can sit on a plate, follow the method below.

This is a recipe with many steps.  Sorry.  I’m not going to lie, the next Science Thursday is a fairly convoluted recipe as well.  I will endeavor to find some easier things to make after that, but I make no promises.

First up, you’ve got to make angel food cake.

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Angel food cake is not my friend.  One of my secret weaknesses in the kitchen is recipes that are leavened with the power of whipped eggs.  You’ve got to whip them just so or the whole thing self destructs.  One of the motivations for Science Thursdays and our new feature recipes is to force myself to improve where I need to.  My success with angel food cake has been mixed.  I believe this is mostly because I do not currently own any tube pans that are not non-stick.  Angel food cake rises in part by climbing the sides of the pan it is baking in.  If you have a non-stick pan your poor cake batter has no place to cling to and fails its little climb.  The end result is what I’ve been calling cherub food cake.  It’s still delightful and quite heavenly, but a bit more short and pudgy than proper angel food cake.  The nice thing about this recipe is that you are dressing the cake in many other layers of delicious things, so no one will notice if you don’t quite master your angel food cake.

1 cup cake or pastry flour

¼ cup icing sugar

¼ tsp salt

10 egg whites

1 tsp cream of tartar

¾ cup granulated sugar

2 tsp Grand Marnier (you can substitute vanilla if you’d like)

Preheat the oven to 350

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Place the granulated sugar in a food processor and give it a whirl until a nice fine consistency.

Set ½ cup of the granulated sugar aside.

Take the remaining ¼ cup and add the pastry flour, icing sugar, and salt and place them back in the food processor to blend them together.

Put your egg white in the bowl of a stand mixer and whip on a medium high setting until they are frothy. Add the cream of tartar and continue to whip until foamy.  Slowly add the ½ cup sugar in 2-3 Tbl spoon increments waiting 30 seconds between each addition.

Whip the egg white mixture until it has soft peaks.

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While your eggs are whipping sift your flour mixture three times.

 

 

 

 

Sift one third of the flour mixture into the egg white mixture and gently fold it in. Repeat with the remaining flour in two additions.

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Pour the batter into a tube pan that does not have a non stick coating and bake at 350 for 30 minutes.

Rhubarb curd

I love making fruit curds, but I understand why people hate them.  For me its one of the few jobs I have where I am forced to stand still and do next to nothing.  Whisking curd as it cooks is like a mini break, I get to drink coffee with my free hand and watch the birds.  The lesson here is not to be impatient with your curd.  It will cook in the time it takes to cook, relax and enjoy it.

100 g Rhubarb

¾ cup sugar

2 Tbl water

3 egg yolks

1 Tbl butter

 

 

 

 

Stew the rhubarb, ¼ cup of the sugar and the water until the rhubarb is soft

Allow to cool

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Blend the stewed rhubarb in a food processor until you have a fine puree

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Put the rhubarb puree in a heat proof bowl and whisk in the eggs and remaining sugar.  Place the bowl over a pot of boiling water and heat while stirring constantly until your curd reaches a temperature of 160.

Remove from heat and stir in the butter.

Assembly

One angel food cake

One serving of rhubarb curd

Fresh strawberries

1 cup whipping cream

1 Tbl sugar

1 tsp Grand Marnier

 

Spray an 8” springform pan with cooking spray and line with saran wrap

Wash and slice the berries reserving a few of the best-looking ones to use as garnish

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Cut the angel food cake into dice sized cubes and toss them in the rhubarb curd until they are thoroughly coated.

 

Scoop half of the cake curd mixture into the prepared pan and press it into an even layer. Cover this with 3/4 of your sliced berries and then press the remaining cake mixture over the berries.   Cover and allow to set in fridge for a few hours or over night.

Place the cream, Grande Marnier, and sugar in the bowl of a stand mixer and whip on medium high speed until soft peaks appear.

 

Invert the pan onto your plate, release the spring form and remove the layer of saran wrap.  Place the remaining berries on top of the cake and frost it with the whipped cream and garnish with berries.

Serve immediately or store in a fridge right until you are ready to eat it.

 

 

Welcome to Science Thursdays

First off, ‘science’ is sort of a catch all term at the bakeshop, it covers recipe research, testing and any other general experimentation.  Like most of my best ideas, I stole it.  It comes from an episode of Mythbusters.

science thursday

This was my attempt to justify spending an afternoon making something random.  Whether it was just because I was bored and wanted to try my hands at something new or wanted to eat something that I was craving.  But I wrote everything down, so it was science and I wasn’t screwing around.

Even though I really was.

Now though, now I am going to stop using Adam Savage’s wisdom to camouflage my own procrastination.  I’m going to give these experiments a reason.  I will be making the science available to everyone, so you can learn along with us.  I’ll post my research on our website so you can seethe new recipes if you want to try them at home and engage in some science of your own.  I’m going to sell what I make so that I can justify doing it at work.  The second Thursday of every month there will be a brand new recipe for you to try.  Lastly, I am going to start doing it for a cause.  A portion of the profit from each Science Thursday will be sent to a charity.  I’ll choose different charities for each experiment, so if you have a favourite cause you’d like to see us support feel free to send in some suggestions.

Welcome to Science Thursdays everyone.

Our first one happens next week, if your excited to try what me make you can always call us and we will set some of the featured dessert aside for you to try.