When we were testing the last recipe for yellow butter cake, we ended up with some extra cake and a desire to do something different with it. Since we never made cake pops at the bakery (they were just gaining popularity back then), we figured why not give them a go?
Cake pops are still quite sweet compared to a slice of cake — especially once you've coated them with chocolate. One cake pop satisfied our sweet tooth cravings, but they're definitely a fun treat to make and great for parties! Since each one is a blank canvas, you can work them into any theme you want.
We made our frosting from scratch, since you can't beat the taste of everything homemade. We also used real chocolate (couverture chocolate made with cocoa butter) and took the extra step to temper it (it keeps the chocolate hard and snappy, and also keeps it from melting too quickly), but you can also use candy melts if you'd like (make sure to check the ingredients of course!)
Prep: 1-2 hours
Cook time: n/a
Yield: approximately 3 dozen cake pops
What you'll need:
Ingredients (Cake Pops):
Method (Vanilla Frosting):
Method (Cake Pops):
In our opinion, yellow butter cake doesn't get enough time in the spotlight anymore. There are so many wonderful cakes to try these days, but sometimes we sit back and talk about how we remember when this was the classic birthday cake.
The simplicity of this cake shines through when using quality ingredients, ever more the reason to ditch the box cake mix and make it from scratch. And while we love lighter buttercreams, like Italian meringue buttercream or ermine buttercream, we had to go with old-school chocolate frosting for this cake.
Prep: 30 minutes
Cook time: 33-38 minutes
Yield: 1 cake (10-15 servings)
Ingredients (Yellow Cake):
This will yield three 7" rounds or one half-sheet pan.
Ingredients (Chocolate Frosting):
This will make enough icing to frost a 3-layer 7" cake.
Method (Yellow Cake):
Method (Chocolate Frosting):
Light and airy, angel food cake could possibly be one of the most perfect simple cakes. Angel food is also a naturally dairy-free cake, handy for when you need a recipe that can accommodate other allergens.
This recipe is nothing like the dry and flavourless version of angel food cake you'll find sitting at the store. Adding cocoa to make it chocolate is a bonus and, if you've never made an angel food cake before, then we suggest you try it now! It's sweetness is perfectly subtle, and it's moist like cake should be.
You can serve up a slice and eat it plain, or you can garnish with berries, chocolate shavings, whipped cream, or chocolate or caramel sauce.
Prep: 30 minutes
Cook time: 30 minutes
Yield: 1 cake (6-8 servings)
Despite what you've seen in the movies and on TV, soufflé is a surprisingly easy dish to make. So long as you don't dare peek into your oven while it bakes, you will have one impressive dessert in your repertoire! Crispy on the outside and light as a cloud on the inside, soufflé is a beautiful dish that can be made either sweet or savoury.
We wanted to make a sweet version, as a Valentine's Day dessert, and boy are we in love with the flavours that come from the orange liqueur and zest. Credit for this recipe goes to Ina Garten (see the original here). We only swapped out the flour for ours and used the extra yolk that she omitted. (Note: Her recipe mentions this a yield of 2-3 servings, we found it was closer to 8.)
We tested the recipe a few different ways, making it in a larger dish and in smaller ramekins. If you choose to make individual ramekins, the baking time will be almost half that of the large dish. We also served ours with a crème anglaise, but think a nice dark chocolate sauce would help temper some of the sweetness of this dessert and pair with the orange flavour.
Prep: 20 minutes
Cook time: 20-35 minutes
Yield: 8 servings
Ingredients (baking dish):
Ingredients (egg yolk base):
Ingredients (egg white mixture):
Can you think of anything better than moist cake, served warm with a healthy portion of toffee sauce and ice cream? Hailing from Britain, this date-based sponge cake is a classic that's both comforting and indulgent.
We made ours in a plain round cake tin, however you could whip this up using a tin with a fancy pattern to get extra bonus points from your dinner guests.
Prep: 90 minutes
Cook time: 60 minutes
Yield: 8-12 servings
Method (toffee sauce):
THE ART OF BAKING AND COOKING GLUTEN FREE
From sweet to savoury, our all purpose flour can be used for cooking and baking gluten free.
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