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Special occasion cakes By The Canadian Living Test Kitchen

Our showcase cakes make grand finales at every celebration

Photography by Michael Alberstat

Any time is a good time to celebrate! To end your party on a high note, nothing is better than a luscious, spectacular cake. Ours are just that -- ooh and ah finales to complete any celebration perfectly. The cakes, fillings and icings are designed to produce a dessert you'll be proud of, whether you're a first timer or seasoned baker.

Floral glory
Use unsprayed flowers from your garden or florist to arrange over cake.
• Sugared Rose Petals: Separate petals from flowers. Swish petals in lukewarm soapy water; rinse and blot dry.
- In small bowl, whisk 1/4 cup (50 mL) pasteurized egg whites until foamy. Working with 1 petal at a time, brush both sides with egg white. Sprinkle with granulated sugar to coat. Let dry on parchment or waxed paper-lined rimmed baking sheet, about 2 hours. (Make-ahead: Cover loosely with plastic wrap or store in layers separated by waxed paper in airtight container for up to 3 days.)
• White Chocolate Leaves: Remove rose leaves from stems. Swish leaves in soapy water; rinse and blot dry.
- In heatproof bowl over saucepan of hot (not boiling) water, melt 3 oz (90 g) white chocolate. Holding stem end of leaf between thumb and forefinger and supporting leaf with palm, brush chocolate over back of leaf. Place on waxed paper-lined rimmed baking sheet; refrigerate until firm, about 15 minutes.
- Paint second layer of chocolate on leaves; chill. Starting at stem end, gently peel away leaf; discard. (Make-ahead: Refrigerate in layers separated by waxed paper in airtight container for up to 1 week.)

A primer on pans
• Pans Come in a Wide Variety of Materials: nonstick, tin, aluminum, stainless steel, ceramic and silicone. Within each type, there are also different qualities. Generally the better the quality, the higher the price.
• Quality: The Canadian Living Test Kitchen feels it is worth getting the best-quality bakeware you can afford. These pans won't warp or lose their finish and will produce evenly risen and baked cakes. Best of all, they will last for years. According to Caren McSherry of Gourmet Warehouse Inc. in Vancouver and Pnina Staav of Le Gnome at the West Edmonton Mall in Edmonton, avid bakers are willing to spend more money for high-quality pans.
• Finish -- Shiny vs Nonstick: For the most even baking, The Canadian Living Test Kitchen prefers heavy, light-colour pans, preferably with a shiny finish. Darker pans tend to absorb more heat than lighter shiny pans and can leave edges of cake crusty and overbrowned. If using dark pans, always check cakes for doneness about 5 minutes before recommended time. For nonstick pans, which release cakes easily, finishes range from light silver to black. The disadvantage of the dark pan is the risk of overbrowning and, of course, if you cut the cake in the pan the finish is scratched.
• Decorative Pans: Bundt pans are enjoying new popularity and come in many decorative new shapes, such as flowers, stars and wreaths. Made of heavy cast-aluminum, these pans are usually dark and nonstick to ensure that the intricate shapes release the cake easily. The Test Kitchen uses these pans often, for example in Almond Apricot Bundt Cake, and has lowered the oven temperature to compensate.

Candied Lemon Slices
• In saucepan, bring 1 cup (250 mL) granulated sugar and 1/2 cup (125 mL) water to boil; boil for 3 minutes. Meanwhile, cut lemon in half lengthwise. Cut each half into 1/8-inch (3 mm) thick slices; remove seeds and discard. Add slices to saucepan; reduce heat and simmer for 5 minutes. Let cool. (Make-ahead: Refrigerate in airtight container for up to 1 week.) Strain, reserving syrup to sweeten fruit, salads or drinks.

Measure for success
• There are two types of measuring cups: dry ingredient and liquid ingredient. Dry ingredient measures come in sets of graduated sizes: 1/4 cup (50 mL), 1/3 cup (75 mL), 1/2 cup (125 mL) and 1 cup (250 mL). Liquid ingredient measuring cups have levels marked on the outside of the glass or plastic cup with enough space below the rim to prevent spills. They come in these sizes: 1 cup (250 mL), 2 cup (500 mL), 4 cup (1 L) and 8 cup (2 L).
• Spoon dry ingredients, notably all-purpose flour and granulated sugar, into measuring cups until heaping without packing or tapping. Level off with flat edge of knife. Pack brown sugar lightly into measuring cup level with top of cup. Sift cake-and-pastry flour before measuring. To sift, spoon into fine sieve set over bowl and shake or stir until the flour passes through sieve. Then measure as for all-purpose flour, spooning and sweeping.
• Place liquid measure on flat surface. Pour in liquid to desired level. Then bend down so that your eye is level with the measure to check for accuracy.