Best ice cream cakes to get in and around Vancouver

Looking to pick up something for a celebration? Ice cream cakes are one of the sweetest ways to do that.

I mean, you can’t go wrong with a treat that combines cake and ice cream — it’s the best mashup ever that’s stood the test of time with different variations from brands big and small.

Whether it’s a birthday, anniversary, new job, or you’re aiming to drown your sorrows in cold, hard deliciousness (it happens), here are 10 places to get the best ice cream cakes in and around Vancouver.

D’oro Gelato & Caffè

D’oro Gelato & Caffè offers authentic

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Wake up your cakes and cookies with a little coffee

When a friend told me she uses coffee as the liquid in boxed brownie mixes, I became curious. I have added a little leftover coffee to stews, spaghetti sauces, and even gravies, but as a baking ingredient, that was new to me. But why not? It could add a slightly different dimension to muffins, breads, cakes and even cookies, in a good way.

As I asked around and did some research, here’s what I discovered: Using a little coffee in anything chocolate, such as cake, enhances the chocolate flavor. A few tablespoons of coffee added to a chocolate frosting or

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Golden Gate 11-year-old bakes masterful cakes

Alissa Telusca is redefining the sweet dream.

If she has her way, it might look like a cow with a pink, dimpled grin. Or it might look like mermaids diving into a crumby sandbar, fins and flippers waving skyward. Or it might look like Bullseye, the Target mascot, eyeing you from a swirl of buttercream.

These are all cakes sixth-grader has baked, decorated and delivered for hungry tummies to devour.

“It’s not really that hard, but sometimes my cakes don’t end up the best,” the 11-year-old Golden Gate resident said. “When a cake messes up, you can’t just give

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Why some cakes taste better as they age

A black forest cake in all its boozy glory – think cherry schnapps, whipped cream and glace cherries – tastes even better on day two. 

A trifle, with yellow custard, fresh Aussie pineapples and jelly can be easily prepared and left untouched for a day without losing its lustre. And a tiramisu, although seemingly easy and whipped up in a flash, is in my Italian friend’s honest opinion best made a day in advance to make sure all the flavours develop. 

There is a common belief in the cake baking world that fresh is absolutely best, hot out of the

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Save the last slice for me: four cakes for Easter | Food

Panna cotta cake by Tarunima Sinha

A sponge soaked in passion fruit panna cotta makes a delicate spring cake. It can be prepared 2 days in advance and stored in the fridge.

Serves 8-10
For the sponge
eggs 5 large
golden caster sugar 150g
self-raising flour 150g
butter 50g, melted and slightly cooled, plus extra for greasing
passion fruit puree 60ml (available online, or pulp from 4-5 passion fruit with seeds removed)
vanilla extract ½ tsp
fine salt ½ tsp

For the panna cotta
gelatine sheets
double cream 400ml
whole milk 100ml
golden caster sugar 100g
passion fruit puree

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Make your Bundt cakes green for a perfect springtime treat

The gorgeous color and texture of this popular cake come from the addition of a packet of dry pistachio pudding mix. This was my first time using pudding mix in a cake, and I doubt it will be the last. The crumb on this cake is wonderfully moist and tender, even several days after baking.

Chopped pistachios become tender and chewy when baked into the cake, and a packet of pistachio pudding produces great color and a wonderfully moist crumb texture. Sarah Nasello / The Forum

Most recipes I encountered online were shortcut versions, in that they used a packaged

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