Coconut Lemon Cream Snow Cake
You can make the custard and cake for this shaggy white-on-white dream two days ahead and assemble the final product at your leisure. Just don't throw away the egg whites — you'll need them for the buttercream!
You can make the custard and cake for this shaggy white-on-white dream two days ahead and assemble the final product at your leisure. Just don't throw away the egg whites — you'll need them for the buttercream!
Angel food cake hiding a circle of ice cream, smothered in whipped cream and served with fresh strawberries is a true celebration of early summer. Best of all, this dessert can wait patiently in the freezer for the happy occasion.
These tasty little bean cakes are a breeze to make - especially when you use the food processor. Serve them with a side salad or coleslaw with a light vinaigrette to complete the meal.
Simply pop the ramekins into the oven before you sit down for dinner; these self-saucing cakes will bake while you enjoy your meal. Serve with vanilla ice cream or whipped cream.
This recipe is an adaptation of the Canadian Living Dark Christmas Cake from their 2004 Holiday Cookbook. Due to allergies in my husband's family, I had to remove the nuts from the original recipe, and substituted the dates instead. As well, I am not a fan of a lot of candied fruit, so substituted dried fruit for a lot of the candied stuff. It took three tries to come up with the recipe below (which is simply Dark Christmas Cake, 2006 recipe in my cookbook), but my family, in-laws, and coworkers certainly like this one. Hope you do too.
Marina Keeping didn't need to ponder over which of her mother's recipes was her favourite: it's the layered coffee buttercream-filled cake that Janet Reeves, author of One Potato, Two Potato (Ragweed Press, 1987) always made for birthdays. It's rich and buttery, in the style of Eastern European cakes, and even a small slice is enough to satisfy. Reeves, an inveterate recipe collector since the age of eight, got this recipe when she helped out as a teenager in the home of a Polish-born doctor in her home town of Kensington, P.E.I.
In this perfect-for-company supper, red curry paste delivers spicy, herbaceous flavour to the crab cakes as well as the accompanying creamy mayo.
Ideal for a fun dinner with friends or a cozy night at home, this fudgy cake is best served straight out of the slow cooker while still warm. For an extra treat, dust cocoa powder over top of the spiced whipped cream. Cost: $0.50/serving
A classic lemon Bundt cake is a must-have recipe. This one's triple dose of lemon – in the batter, syrup and glaze – yields ultramoist, delicious results. Dress it up with fresh berries for a special occasion or simply enjoy it as is for a snack. Either way, it's sure to please.
This showstopping dessert will wow your crowd with both its looks and its taste. The combination of moist cakes, mascarpone icing and orange cream is a match made in heaven.
