Cakes & Frostings

This is one of my favorite desserts to date. I love both tiramisu and tres leches, so combining them made an even better dessert! My tiramisu tres leches has the traditional coffee flavor, but the combinations are endless for flavor profiles. I’m sure a fruity one would be amazing during the Spring and Summer months.

This is also great for a crowd. Since the dish needs to be made ahead of time for the flavors to meld, it is perfect to make ahead and bring to a party. I wouldn’t dust with cocoa powder until then, though, because you don’t want it to get clumpy in the refrigerator. I served this dessert to some family and friends, and it was a hit. They keep asking me when I will make it again.

This recipe has lots of dairy – milk, heavy cream, evaporated milk, sweetened condensed milk. I can’t believe I never thought to combine Tres Leches and Tiramisu before. They are like a match made in Heaven. I have made Pumpkin Tres Leches and Chocolate Tres Leches, and cannot wait to develop more recipes for Tres Leches.

Tiramisu tres leches is rich and decadent, but light and airy at the same time. It is a great all-around dessert. The cream is my favorite part, because mascarpone has such a luxurious texture. It’s similar to cream cheese, but without the tang. You can fin mascarpone usually in the deli or specialty cheese section of the grocery store. Don’t skip this and use a substitution, because it is crucial in the recipe.

Tiramisu Tres Leches
A Love and Confections original recipe
Yield 16-20 servings

Tiramisu Tres Leches Ingredients:
For the Cake:
– 1/2 cup Unsalted Butter, room temperature
– 1 & 1/2 cup Dixie Crystals Extra Fine Granulated Sugar
– 4 large Eggs, room temperature
– 1 cup Whole Milk
– 2 teaspoons Vanilla Extract
– 2 cups Unbleached All-Purpose Flour
– 1 tablespoon Baking Powder
– 1/2 teaspoon Salt

For the Milk Mixture:
– 12 ounces Evaporated Milk
– 14 ounces Sweetened Condensed Milk
– 8 ounces Whole Milk
– 4 ounces Heavy Cream
– 2 teaspoons Vanilla Extract
– 1 tablespoon Espresso Powder

For the Topping:
– 8 ounces Mascarpone
– 2 cups Heavy Cream, very cold
– 2 & 1/2 cups Dixie Crystals Powdered Sugar, sifted
– 2 teaspoon Vanilla Extract
– 3/4 cup Coffee
– 3/4 cup Coffee Liqueur, or Coffee Wine Cocktail like I used
– 30-40 Ladyfingers
– Cocoa Powder for dusting

Tiramisu Tres Leches Directions:
1. Heat oven to 350F. Prepare a 9×13 pan with baking spray and set aside.
2. In the bowl of your stand mixer, cream the Butter and Sugar until light and fluffy. While the mixer is on low, add the Eggs one at a time. Scrape down the sides of the bowl to insure everything is incorporated. Add in the Milk and Vanilla Extract and mix to combine.
3. In a medium bowl, whisk together the Flour, Baking Powder, and Salt. Add it into the liquid mixture, while on low.
4. Pour batter into prepared pan and bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean. Make the Milk Mixture while the cake cools.
5. In a medium bowl, whisk the Evaporated Milk, Sweetened Condensed Milk, Whole Milk, Heavy Cream, Vanilla Extract, and Espresso Powder together. With skewers, poke holes all over the cake, making sure you go all the way through to the bottom of the pan. With a ladle, spoon the milk mixture over the cake, trying to get as much as possible into the holes. It looks like a lot of milk, but the cake will absorb everything. Cover with plastic wrap and refrigerate a minimum of 6 hours, preferably overnight.
6. Thirty minutes before making the topping, place the bowl and whisk attachment from your stand mixer into the freezer.* Whip the Mascarpone with a little bit of Heavy Cream to start. Add the rest of the Heavy Cream and whip slowly working your way up to medium-high, until it starts to thicken and form soft peaks. Add in the Vanilla Extract and combine. Slowly add in the Powdered Sugar while the mixer is on low. Once it is incorporated, mix on high to whip until firm peaks.
7. Remove the cake from the refrigerator and spread about a quarter of the whipped topping on, and make it level, with an offset spatula.
8. Combine Coffee and Coffee Liqueur in a shallow dish and briefly dunk the Ladyfingers in and arrange them on the cake so there are no spaces in between. If necessary, re-whip the whipped topping before piping.
9. Place mascarpone whipped topping in a piping bag fitted with a star tip. Pip onto the top of the cake and dust with powdered sugar. Enjoy! **

*Heavy Cream whips better when cold. To insure a good whip, it is best to chill the bowl and whip attachment before it is needed.
**The cake needs to remain refrigerated and covered because of the whipped topping. If necessary, use toothpicks on the cake so the plastic wrap does not touch the whipped topping. If not serving immediately, store in the refrigerator and do not put the cocoa powder on until right before serving.

Until next time,
LOVE & CONFECTIONS!

This post is sponsored by Florida Strawberry Growers Association in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

Strawberry season is here and I am ecstatic! Last year was the first time I went strawberry picking with #ToddlerLnC – she was about 15 months old at the time. Our whole family enjoyed picking strawberries out in the field and the Toddler enjoyed eating them as we picked.

I think her train of thought was “one for the basket, one for me”. Strawberries have always been one of her favorite fruits. 8 medium strawberries equal your daily requirement of vitamin C and we love supporting locally grown, nutritious, and delicious Florida Strawberries.

Fresh from Florida Strawberries are available December through April, so everyone experiencing Winter can enjoy the fresh Summer taste all season long. We can’t wait to go back to the fields for a family outing and pick strawberries again. There are so many delicious recipes I enjoy making – sweet, savory, and cocktails. I decided that my first recipe for Florida Strawberry season had to be a show-stopping cake – the Fraisier.

In culinary school, one of my classes was Contemporary Cakes. There were actually a couple chefs that taught this class and I, unfortunately, was not placed with the one I wanted. While I did create a lot of cakes that I enjoyed, I missed out on some really good instruction and great contemporary cakes from the other chef. The Fraisier was one of the cakes the other chef had the class create, so I was able to go in after, and get a mini lesson and take pictures.

Fast forward a few years to my time at a small French Bakery. Low and behold, once strawberry season hit, I had to create Fraisiers – lots and lots of Fraisiers. After being instructed on how to make them, and lots of practice, I succeeded in creating some delicious cakes. These gorgeous Fraisiers seem in depth and difficult to make, but are really straight-forward, simple steps.

Faisier comes from the French word “fraise”, meaning “strawberry”. It is a delicate sponge cake that is soaked with an alcoholic infused simple syrup. Strawberries are cut and decorating the sides, since it is what we would call a “naked cake” – no frosting on the outside to cover it. The filling is debatable, depending on the pastry chef and bakery. Some say just pastry cream or stabilized whipped cream, others say Diplomat Creme, Bavarian Cream, or Mousseline Creme. More strawberries or compote are included in the filling followed by a second layer of sponge cake. The Fraisier can be topped with marzipan, gelee, or other decorations. Any way you make it, Fraisiers are delicious!

I hope you enjoy all the deliciousness of the Florida Strawberry season!

Strawberry Fraisier
Genoise from BakingMad.com
Simply Syrup from Love and Confections
Diplomat Cream adapted from The Daring Kitchen
Strawberry Gelee from Canelle et Vanille
*Pastry Cream should be made a day ahead to chill it properly.
*Gelee requires a few hours to set, so plan accordingly for serving time.
* I used an 8-inch Ring Mold and Acetate Cake Collars to prepare this cake.

Strawberry Fraisier Ingredients:
Genoise:
– 6 large Eggs
– 300 grams granulated Sugar
– 300 grams All-Purpose Flour, sifted
– 125 grams Unsalted Butter


Vanilla Simple Syrup:
– 1/2 cup granulated Sugar
– 1/2 cup Water
– 1-2 tablespoons Vanilla Vodka

Diplomat Cream:
– 350 grams Whole Milk
– 1 teaspoon Vanilla Extract
– 1/4 teaspoon Salt
– 10 grams Corn Starch
– 85 grams Vanilla Sugar or granulated Sugar
– 2 large Eggs
– 3 tablespoons Unsalted Butter
– 6 grams powdered Gelatin
– 1 tablespoon Water
– 350 grams Heavy Whipping Cream

Strawberry Gelee:
– 300 grams Strawberries
– 30 grams granulated Sugar
– 10 grams powdered Gelatin
– 30 grams Water

– Strawberries, some green cut off and halved, and some quartered
– Apple or Apricot Jelly for optional garnish

Strawberry Fraisier Directions:
Genoise:
1. Line two half-sheet pans with parchment paper or silicone baking mats and set aside. heat oven to 375F.
2. Prepare a bain-marie by placing a small pot filled with 1/3-1/2 with water on the stove. Make sure that the bowl of your stand mixer, when placed over the pot, does not touch the water.
3. In the bowl of your stand mixer, combine the Eggs and Sugar. Whisk over the bain-marie until hot and the sugar has dissolved.
4. Place bowl onto mixer and whip until the eggs are thick and leaves a trail. Gently fold in the Flour
5. Melt the Butter. Take about a cup of the whipped eggs and whisk it into the melted butter, then fold that butter mixture back into the whipped eggs.
6. Divide evenly between the two trays and spread with a palette knife. Bake for 15-17 minutes, or until golden brown and springs back when gently pressed. Do not over bake. Once it is cool, remove from the pan and lay each onto a sheet of parchment.

Simple Syrup:
1. Place all ingredients into a small saucepan and heat until the sugar is completely dissolved, stirring occasionally. Store in a container for up to 5 days. Reheat before use in Fraisier.

Diplomat Cream:
1. Pour the Milk, Vanilla and Salt into a medium saucepan and scald. In the bowl of your stand mixer, whisk together the Sugar and Corn Starch.
2. Add in Eggs and whisk until smooth. Slowly pour the milk down the side of the bowl while the mixer is on low. Once it is all mixed in, pour the egg mixture back into the pan over medium heat until it is thick.
3. Pour through a fine mesh sieve into a medium mixing bowl and cool for 10 minutes while stirring occasionally.
4. Whisk Butter into the pastry cream until it is smooth. Cover the cream with plastic wrap, pressing down on the surface so there is no air to form a skin. Refrigerate until cool.
5. Once pastry cream is completely chilled, sprinkle the Gelatin over the Water and let it stand a few minutes to soften.
6. Place about 1 cup of the pastry cream into a large mixing bowl over a bain-marie. Heat until 120F, then add in the gelatin and whisk until smooth. Remove from the bain-marie and whisk in the remaining pastry cream.
7. In the bowl of your stand mixer, whip the heavy cream until it holds medium-stiff peaks. Take 1/4 of the whipped cream and gently stir it into the pastry cream to lighten it a bit before folding in the rest of the whipped cream in two batches.

Strawberry Gelee:
1. In a small saucepan, cook the Strawberries and Sugar until soft, puree in a food processor or blender, and strain through a sieve. Use 150 grams of puree for the gelee recipe.
2. Sprinkle the Gelatin over the Water and let it stand a few minutes to soften.
3. Heat the puree in a small saucepan and whisk in the gelatin until smooth and completely dissolved.

Strawberry Fraisier Assembly:
1. Using your ring mold, press down onto the Genoise and cut 2 circles of the same size in each cake. Clean the mold and place onto your serving plate, tray or cake stand – making sure it is able to fit into your refrigerator to keep cold. Line the mold with an Acetate Cake Collar.
2. Place one of the cake circles, top side down, into the mold and make sure it fits firmly into place. Using a pastry brush, gently moisten the cake with the Vanilla Simple Syrup.
3. Firmly arrange the Strawberry Halves around the side of the mold, with the cut side out. Try not to leave any gaps between the base of the berries.
4. Pipe Diplomat Cream in between the berries and a small layer on the cake. Place quartered strawberries over cream. Pipe another layer of cream, leaving about 3/4-1 cup, covering all the berries inside and out. use a small palette knife to make the cream level.
5. Place the second cake layer on top and moisten with the simple syrup. Spread the remaining cream on top in an even layer. Pour the slightly cooled Strawberry Gelee on top in an even layer. Refrigerate for 4 hours.
6. Before serving, lift the ring mold and remove the acetate by gently peeling it away from the cake.
7. Optional garnish: heat 1 cup of Jelly with 1-2 tablespoons of water in a small saucepan. Dip Strawberries in, shake excess off gently, and place on top of cake. Serve immediately. Only garnish right before serving otherwise the jelly will not hold in the refrigerator. Store cake in the refrigerator for up to 2-3 days. Enjoy.

Until next time,
LOVE & CONFECTIONS!

Strawberry Cocktail

• Strawberry Bee’s Knees by Go Epicurista

Strawberry Starters

• Strawberries with Balsamic Glaze by Life Tastes Good
• Strawberry Hotteok (Fried Stuffed Pancake) by kimchi MOM
• Strawberry Salsa 2-Ways by Midlife Road Trip
• Strawberry and Cream Cheese Breakfast Pastries with a Strawberry Dipping Sauce by The Healthy Fit Foodie

Strawberry Salads

• Grilled Chicken Salad with Strawberry Balsamic Dressing by Momma’s Meals
• Sparkling Strawberry Salad by Magnolia Days
• Strawberry Steak Salad by Family Foodie

Strawberry Main Dishes

• Chicken Fajitas with Strawberry-Jalapeno Salsa by Casa de Crews
• Roasted Balsamic Strawberries and Brie Grilled Sandwich by Sunday Supper Movement
• Savory Balsamic Roasted Strawberry and Basil Grilled Cheese by Pass The Sushi
• Strawberry Bruschetta Chicken by The Dinner-Mom

Strawberry Desserts

• Chocolate Strawberry Tart by Desserts Required
• Strawberry Cream Pie by Recipes Food and Cooking
• Strawberry Fraisier by Love and Confections
• Strawberry Upside-Down Cheesecake by The Crumby Cupcake

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

For more great recipe inspiration head on over to Strawberry Sue’s website. Click here for more strawberry nutritional information. You can also see the Florida Strawberry Association Website, Facebook, Twitter, Instagram and Pinterest for more strawberry deliciousness. Also follow Strawberry Sue on YouTube and Twitter! The Sunday Supper Live Strawberry Event is also sponsored by Epicurean Hotel, Cask Social Kitchen, Ava, Edge Rooftop Bar at Epicurean, Elevage, and Bern’s Harry Waugh Dessert Room.

Black Velvet Cake, layered with a delicious vanilla bean buttercream and decorated with chocolate icing spiderwebs, is sure to get you in the Halloween spirit and make for a great dessert table centerpiece!

I love everything about Halloween; it is my favorite holiday in the Fall. Cooler weather, dressing up, decorating my house, and most importantly, all the delicious baked goods. Every year I center around a theme, whether it be a movie, a book, or a general Halloween color scheme.

This year my decorations have gone a little more glam. I decided to do purple and black as my main colors and focused on spiders and spiderwebs as my overall theme. A while ago, my mom bought me a black metal bowl and some candelabras that are decorated with spiders and look like spiderwebs. In the middle of September, I found some more matching pieces that I fell in love with and decided that spiders and spiderwebs has to be this year’s theme.

I am making a dessert table for Halloween this year filled with all sorts of goodies, and my Dixie Crystals Black Velvet Spider Cake is the centerpiece. I love working around a theme and this year’s might be my favorite so far! Black and purple are great Halloween colors.

While I do you work with fondant occasionally, I tend to use buttercream more often. Black velvet is the perfect cake for Halloween – dark and spooky – and paired with vanilla bean buttercream is incredible.

The icing decorations are my favorite part of the cake. They match my decor perfectly and add a touch of whimsy to the cake. I used a chocolate buttercream and tinted it black, but you could also use royal icing. Working with royal icing is a lot of fun and you can do so many different techniques with it. Intricate string work on cakes, piping and flooding on cookies, glazing or painting designs, and even “glue” for gingerbread houses, are just a few ways to use royal icing – depending on the consistency of the icing.

Yay! It’s time for #BundtBakers again. Today I am hosting Bundt Bakers and since I recently celebrated my birthday, the theme I chose for this month is “Sprinkles”. I love sprinkles – all shapes, sizes, and colors! There is always a running debate in my house about which is better: rainbow sprinkles or chocolate jimmies. I’m partial to the rainbow sprinkles, even though I do like the chocolate ones too.

As a pastry chef, cake and cupcake decorating is always a big part of my life. I love color coordinating sprinkles for holidays and themes. Because of that, I have amassed a large collection of sprinkles, and it is slowly taking over a reasonable space in my pantry. But who can blame me? Sprinkles are that awesome!

You might think the amount of sprinkles on this cake is a bit overboard, but there’s a story behind it. One of my all-time favorite birthday cakes was in my teenage years. My mom made a chocolate-frosted marble cake. She let my little sister, KB, decorate it… uh-oh! She poured on every sprinkle imaginable. The cake was covered in all sorts of sprinkles – nonpareils, jimmies, dragées, quins, sanding sugar, and edible glitter. They topped it off with an overabundance of candles and it was one of the best and most fun birthday cakes and parties ever.

So, in memory of one of my favorite birthday cakes, I made a Red Velvet Sprinkle Explosion Bundt Cake. Next time you make a cake, add as many sprinkles as you want! Enjoy!

Red Velvet Explosion Bundt Cake
Slightly adapted from Joy of Baking

Red Velvet Bundt Cake Ingredients:
– 250 grams Cake Flour
– 1/2 teaspoon Salt
– 15 grams Dutch Process Cocoa Powder
– 113 grams Unsalted Butter, room temperature
– 300 grams Extra-Fine Granulated Sugar
– 2 large Eggs
– 1 teaspoon Vanilla Extract
– 1 cup Buttermilk
– 1 ounce bottle of Red Food Coloring
– 1 teaspoon Baking Soda
– 1 teaspoon White Distilled Vinegar

Red Velvet Bundt Cake Directions:
1. Heat oven to 350F with rack in the center. Prepare bundt pan with baking spray and set aside.
2. In a medium mixing bowl, sift together the Cake Flour, Salt and Dutch Process Cocoa Powder.
3. In the bowl of your stand mixer, beat the Butter with the whip attachment for 1 minute. Add in the Sugar and scrape down the sides and bottom of the bowl before mixing in the sugar. Beat on medium for 3 minutes, until the mixture is light and fluffy.
4. Add the Eggs, one at a time, and scrape the bowl after each egg. Add in the Vanilla Extract and mix to combine. In a medium measuring cup, whisk together the Buttermilk and Red Food Coloring.
5. Add the flour mixture into the butter mixture in thirds, beginning and ending with the flour, and alternating with the buttermilk mixture. Once mixed, use a spatula to insure that everything is incorporated.
6. Have the Baking Soda prepared in a small bowl. Add the Vinegar to the baking soda, give it a quick stir, and pour into the batter. Fold the mixture into the batter, then immediately pour it into the prepared bundt pan.
7. Bake for 35-40 minutes, or until a cake tester inserted into the center of the cake comes out clean. Let it cool in the pan for 10-15 minutes, then turn it out onto a rack to cool completely. If not frosting right away, wrap it and frost the next day.

Cream Cheese Frosting Ingredients:
– 8 ounce block of Cream Cheese, room temperature
– 1 teaspoon Vanilla Extract
– 115 grams Confectioners’ Sugar, sifted
– 1 & 1/2 cups cold Heavy Whipping Cream
– Sprinkles – lots and lots of sprinkles (optional)

Cream Cheese Frosting Directions:
1. With your stand mixer, beat the Cream Cheese until smooth. Add in the Vanilla Extract and slowly add the Confectioners’ Sugar. Beat it slowly until the sugar is combined, then beat on medium until smooth.
2. Switch to the whisk attachment and add in the Heavy Cream. Whip it slowly at first, to incorporate it, then whip until the frosting is light and spreadable.
3. Spread or pipe onto cooled bundt cake and top with sprinkles!

Here are this month’s “Sprinkles” Bundts:

• Black Onyx Bundt Cake from Living the Gourmet
• Bourbon Walnut Pound Cake from Magnolia Days
• Bubblegum Frosted Funfetti Vanilla Bean Bundt from Baking in Pyjamas
• Bundt Cake Extra Chocolateado from la mejor manera de hacer… 
• Celebration Confetti Bundt Cake from Cali’s Cuisine
• Chocolate Chip Cheese Cake from Tea and Scones
• Chocolate Sprinkles Sour Cream Bundt Cake from Spice Roots
• Chocolate Walnut Cake with Sprinkles from FoodJam
• Confetti Bundt Cake with Whipped Chocolate Ganache Frosting from How to Philosophize with Cake
• Crazy Coco Bundt Cake from Los Chatos Chefs
• Eggless Vanilla Confetti Bundt Cake from SimplyVeggies
• Funfetti Bundt Cake from Liv for Cake
• Funfetti Bundt Cake from Recipes, Food and Cooking
• ‘Guild the Lily’ Bundt from Jane’s Adventures in Dinner
• Irish Butter Chocolate Sprinkle Cake with Ganache from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Jammin’ Jimmies Bundt from Noshing With The Nolands
• Nutella Bundt with Nutella Glaze from Food Lust People Love
• Oatmeal Cookie Bundt Cake with Sprinkles from The Spiced Life
• Orange Dreamscicle Confetti Cake from Our Good Life
• Pistachio Sprinkle Bundt Cake from Sew You Think You Can Cook
• Raspberry Ricotta Bundt Cake from Brunch With Joy
• Red Velvet Sprinkle Explosion Bundt Cake from Love and Confections
• Sprinkled Jelly Donut Bundt Cake from Making Miracles
• Sprinkles of Love Cake from A Day in the Life on the Farm
• Strawberry Sprinkled Bundt Cake from The Freshman Cook
• Triple Chocolate Zucchini Cake with Sprinkles from Baking and Creating with Avril
• Vanilla Bundt Cake with Sprinkles from I Love Bundt Cakes
• Vanilla Mini Bundts from Passion Kneaded
• Watermelon Bundt Cake from Eat, Drink and Be Mighty

#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest Board.

We take turns hosting each month and choosing the theme or ingredient.

Updated links for all of our past events and more information about BundtBakers can be found on our homepage.

Disclaimer: This post contains affiliate links. All opinions are my own. 

Today’s recipe is in honor of Isabel Laessig from Family Foodie. Isabel is the creator of the Sunday Supper Movement and the Food and Wine Conference, and someone I am happy to call a friend. She is an amazing, caring, devoted and remarkable person and I am so glad that 35 members of the Sunday Supper Family could come together today for a surprise celebration of her birthday.

For today’s recipe, I could have recreated Isabel’s famous Chicken in a Caramelized Onion Wine Sauce, which I have made a few times for my family, or her Angel Hair Pasta with Spinach and White Wine Sauce that I made with shrimp in place of chicken, but I wanted to make something sweet for her birthday today. I don’t think I could ever top Vo-Vo’s Famous Strawberry Cheesecake, so I created one of my favorite treats to share today.

While I love cake, I tend to have more nontraditional birthday desserts. I have had doughnuts, pies, and fondue before, but this Eclair Cake definitely tops the list. My Mom made it for me a few years ago for my birthday and I can’t tell you how many times I have recreated the recipe for holidays and gatherings. It is so easy to make and absolutely delicious. It tastes like an eclair, but in cake form. I am hoping I also get a chance to make another one this week for myself, since my birthday is on Friday!

This cake is prepared the night before you want it served, so plan accordingly.The graham crackers have to soften a bit and the chocolate icing has to solidify. All the flavors meld together in a creamy, slightly crunchy, and chocolatey layered “cake” that will leave everyone asking for the recipe. Happy Birthday Isabel! Enjoy!

French Vanilla Eclair Cake
Adapted from a Love and Confection Family recipe
Click here for a printable recipe
Serves 16-20

French Vanilla Eclair Cake Ingredients:
Cake:
– 30 Graham Crackers (more if some are broken)
– (1) 3.5 ounce package French Vanilla Instant Pudding
– (1) 5.1 ounce Vanilla Instant Pudding
– 4 cups cold Whole Milk
– 1 & 1/4 cups Heavy Cream
– 1/4 cup Powdered Sugar

Frosting:
– 1 cup Granulated Sugar
– 1/3 cup Dark Chocolate Cocoa Powder
– 1/8 teaspoon Salt
– 1/4 cup Whole Milk
– 1/3 cup Unsalted Butter, cut in pats or slices
– 1 teaspoon Vanilla Extract
– Sprinkles (optional)

French Vanilla Eclair Cake Directions:
1. Place the Heavy Cream in the bowl of your stand mixer and into the refrigerator until ready to use. Cold cream whips up better.
2. Line the bottom of a 9×13 cake pan with the Graham Crackers. I use 10 per layer (10 for the bottom crust, 10 for in between and 10 for the top crust). You will need to cut off a small portion of some of the Graham Crackers to fit them all in snugly.
3. Whisk the Pudding and Whole Milk for 2 minutes, until it thickens. Add Powdered Sugar to the Heavy Cream and whip on high until stiff peaks form. Fold the whipped cream gently into the pudding.
4. Spoon half of the pudding filling mixture on top of the first set of Graham Crackers. With an offset spatula, spread the mixture, making sure it is evenly distributed and level. Place the next set of 10 Graham Crackers on top, just like the first.
5. Spoon the rest of the Pudding filling mixture on top of the second set of Graham Crackers. With an offset spatula, spread the mixture, making sure it is evenly distributed and level. Place the last set of 10 Graham Crackers on top. Place the cake in the refrigerator while preparing the frosting.
6. In a small saucepan combine Sugar, Cocoa Powder, Salt and Milk. Bring to a boil, while whisking continuously. Boil for 1 minute, then remove from the heat and add in the Butter and Vanilla Extract. Whisk until the Butter is completely melted.
7. Remove the cake from the refrigerator and slowly pour the chocolate frosting over the top of the cake. With an offset spatula, evenly distribute the frosting over the entire cake. If desired, sprinkle with Nonpareils or other colorful sprinkles. Place the cake in the refrigerator overnight. In the morning, wrap it in plastic wrap, making sure the plastic wrap does not touch the chocolate on top. Refrigerate until using. Enjoy!

Join me in celebrating Isabel’s Birthday with all the delicious food and drinks her #SundaySupper family prepared!

Birthday Drinks:

• Birthday Cake Cocktails by Daily Dish Recipes
• Blueberry Lavender Mojitos by Amee’s Savory Dish
• Caipirinha Colada by A Kitchen Hoor’s Adventure
• Fig-Bourbon Fizz by Culinary Adventures with Camilla
• Mocha Martini by Desserts Required
• Mocha Mudslide by Cosmopolitan Cornbread
• Plum and Thyme Champagne Cocktail by Hezzi-D’s Books and Cooks
• Summer Fizzies by Momma’s Meals

Birthday Appetizers:

• 2-Ingredient Deviled Eggs by Shockingly Delicious
• Apple and Chorizo Crostini with Shallots and Basil by Crazy Foodie Stunts
• Buffalo Chicken Wontons by Bobbi’s Kozy Kitchen
• Burrata Caprese Crostini with Proscuitto by The Crumby Cupcake
• Chorizo and Kimchi Potato Pancakes from kimchi MOM
• Cotija and Roasted Corn Guacamole by Simply Healthy Family
• Gluten Free Basil Tomato Flatbread by Gluten Free Crumbley
• Salt Cod Fritters by Recipes Food and Cooking

Birthday Main Courses:

• Chai Sweet Chili Chicken Flatbread by Lifestyle Food Artistry
• Chorizo Eggs Salad by Cindy’s Recipes and Writings
• Espetada (Portuguese Beef Skewers) by Curious Cuisiniere
• Grilled Salmon Rice Salad by Magnolia Days
• Sofrito Marinated Beef Skewers by Nik Snacks
• Steak with Red Wine Reduction and Blue Cheese by The Weekend Gourmet

Birthday Desserts:

• Angel Food Cake by Feeding Big
• Birthday Blondies by Peanut Butter and Peppers
• Chocolate Chip Cookie Cake with Buttercream Icing by Whole Food | Real Families
• Chocolate Doughnuts with White and Chocolate Glaze by Grumpy’s Honeybunch
• French Vanilla Eclair Cake by Love and Confections
• Homemade No-Churn Nutella Chocolate Chip Ice Cream Cheesecake by Cupcakes & Kale Chips
• Italian Cream Cake by That Skinny Chick Can Bake
• Japanese Cherry Blossom Brownies and 10 Tips on How-To Get Drunk With Happiness by NinjaBaker
• Mint Chocolate Cream Pie by gotta get baked
• Pink Lemonade Cookies by Kudos Kitchen by Renee
• Queijadas de Sintra by Food Lust People Love
• Red Currant Cheesecake Ice Cream by A Day in the Life on the Farm
• Summer Peach Cake by The Wimpy Vegetarian

Until next time,

Yay! I am back at #BundtBakers. It has been a while since my last bundt cake. My schedule had been crazy and #ToddlerLnC keeps me very busy. I am so happy that this month’s bundt flavor is lemon. It’s such a bright, Summery flavor. Lemon curd is one of my absolute favorite things to create from lemons, especially when I pair it with delicious Blueberry Sauce for my Lemon Blueberry Crepe. I also use lemon curd to make ice cream, which is incredible!

I try to go to the Farmer’s Market as often as I can. I brought home eggplants, zucchinis, and lots of lemons and limes from my recent trip. I use lemons in cooking, baking and cocktail-making. Homemade Limoncello is on my baking ‘bucket list’, and I have a few ideas for Lemon Layer Cakes as well.

This Lemon Ricotta Cake is not as dense as a pound cake, but heavier than a chiffon cake. I prefer cakes that are a little lighter and more moist, so I will probably re-make this one, with changes, in the future. I decided to top it with a simple dusting of powdered sugar. While I do love frosting and glazes, I thought the powdered sugar would be a nice touch to this month’s cake. You can garnish it however you like. I chose to add some lemon slices and fresh mint. I hope you enjoy a slice.

Lemon Ricotta Bundt Cake
Adapted from Familystyle Food
Click here for a printable recipe

Lemon Ricotta Bundt Cake Ingredients:
– 2 & 1/3 cups All-Purpose Flour
– 2 teaspoons Baking Powder
– 1 teaspoon Salt
– 3 large Eggs, room temperature
– 1 & 1/4 cups Granulated Sugar
– 1/2 cup Extra Virgin Olive Oil
– Zest from 3 Lemons, Juice from 1 Lemon
– 1 cup Whole Milk Ricotta Cheese
– 2 teaspoons Vanilla Extract
– Powdered Sugar for dusting (optional)
– Lemons and Mint for garnish (optional)

Lemon Ricotta Bundt Cake Directions:
1. Heat oven to 350F. Generously spray your bundt pan with baking spray and set aside.
2. Sift the Flour, Baking Powder and Salt together into a bowl and set aside.
3. In the bowl of your stand mixer with the paddle attachment, beat the eggs to break them up. Add in the Olive Oil, Sugar and Lemon Juice and beat until combined. Add in the Ricotta, Lemon Zest and Vanilla Extract and beat until combined.
4. Slowly add the Flour mixture in while on low speed and incorporate. Once mixed, scrape around the sides and bottom with a spatula to insure that everything is mixed properly, then  pour into prepared bundt pan.
5. Bake for 45-50 minutes, or until golden brown and a toothpick inserted into the center of the cake comes out clean. Let it cool in the pan for 10-15 minutes, then invert onto you serving plate to cool completely. Once cool, dust with Powdered Sugar and garnish with Lemon Slices and Mint. Enjoy!

Until next time,
LOVE & CONFECTIONS!

 Here is this month’s Lemon-Flavored Bundt Cakes, hosted by Anne of From My Sweet Heart

• Bee’s Knees Lemon Honey Bundt from Food Lust People Love
• Blueberry-Lemon Breakfast Bundt from Cali’s Cuisine
• Bundt Cake de Limón from La Mejor Manera de Hacer
• Eggless Lemon Bundt Cake from Seduce Your Tastebuds
• Extra Lemon Bundt Cake from Los Chatos Chefs
• Lavender Lemon Cake from Magnolia Days
• Lemon & Lime Cheese Bundt Cake from Un Mordisco Un Pecado
• Lemon Apple Upside Down Bundt Cake from Simply Veggies
• Lemon Basil Bundt Cake from Tartacadabra
• Lemon Bundt Cake from Recipes, Food and Cooking
• Lemon Buttermilk Bundt Cake with Tart Lemon Glaze from Sew You Think You Can Cook
• Lemon Confetti Bundt Cake from Our Good Life
• Lemon Curd Bundt Cake with Lemon Glaze from I Love Bundt Cakes
• Lemon Honey Bundt Cake from Brunch with Joy
• Lemon Marble Bundt Cake from Jenny and Sweets
• Lemon Poppy Seed Bundt Cake from Liv for Cake
• Lemon Poppy Seeds Bundt Cake from La Cocina de Aisha
• Lemon Poppyseed Bundt from A Day in the Life on the Farm
• Lemon Rhubarb Bundt Cake from From Gate to Plate
• Lemon Ricotta and Poppyseed Bundt Cake from Spice Roots
• Lemon Ricotta Bundt Cake from Love and Confections
• Lemon-Cranberry Poppyseed Bundt Cake from Take A Bite Out of Boca
• Mini Limoncello Bundts from Living the Gourmet
• Pink Lemon Pound Cake from Making Miracles
• Pink Lemonade Bundt from Jane’s Adventures in Dinner
• Rhubarb Pound Cake Bundt with Lemon Glaze from Brooklyn Homemaker
• Soft Lemon Rosemary Bread from Passion Kneaded
• Spring Strawberry Lemon Bundt Cake from Adventures in All Things Food
• Strawberry Lemonade Bundt Cake from Baking and Creating with Avril
• Sweet Lemon Bundt with Blackberry Glaze from From My Sweet Heart

#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board right here.

We take turns hosting each month and choosing the theme or ingredient.

Updated links for all of our past events and more information about BundtBakers can be found on our homepage.