Strawberry Mini Bundt Cake

Strawberry Mini Bundt Cake

Hello everyone!

Here’s a recipe as delightful as it is easy. And, you might have tried it already because it’s the same recipe I use for my cake roll. Vanilla bean is SOOOO yummy in the whipped cream. I don’t think I ever want to eat whipped cream without it anymore! I don’t consider myself a very demanding person, but I just became one when this whipped cream hit my taste buds! Vanilla is the second most expensive spice, so here I go having quite expensive taste 😉

About the upcoming posts, I have this crazy cake in my head that I just want to try and show you! You never know if it will be as great as they are in your head! I need to find time to try it (I think it will be quite long to do!). Also, I made new recipes for Natrel Milk (see the first collaboration here) so I’ll be showing that off to 😉

Have a great day and a great week!



Strawberry Cake Roll
Make 5 mini-bundt cake


  • 4 eggs
  • ¾ cup sugar
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1 tablespoon water
  • About 10 strawberries, cut in cubes (add more to taste and some more to garnish)
  • 1 1/2 cups heavy cream
  • 1 vanilla bean


  1. Pour the heavy cream in a medium bowl.
  2. Cut the vanilla bean lenghtwise and extract seeds. Add to the cream and throw in the empty bean. Reserve.
  3. Preheat oven to 350°F. Grease and flour a mini bundt cake pan.
  4. Beat the eggs. Add the sugar while beating. Beat for 2-3 minutes.
  5. Sift the flour and baking powder over the egg mixture and slowly mix with a spoon. When the batter is homogeneous, add the water. Combine slowly. Stir in the strawberries.
  6. Pour the batter in each bundt form.
  7. Bake for about 25 minutes or until a thootpick comes out clean.
  8. While the cake is baking, remove the vanilla bean from the cream. Whip until soft peaks form. You can add sugar to taste.
  9. When the cake is cool, fill the hole with whipped cream and more strawberries.
  10. Enjoy!


Angel Food Cake

Angel Food Cake

Hi everyone!

I LOVE angel food cake. And I don’t know if I should be ashamed of the next statement or not, but I’ve never, ever, eaten a homemade angel food cake. Always the boxed one (Betty Crocker), which I find sooooo gooood. I could really eat all the cake, no joke.

Angel Food Cake

Making a homemade angel food cake sounded like a great challenge. But in the end it’s not really harder than your usual cake. It’s just a lot of egg whites. A.L.O.T. And of course, if you’re like me, you don’t want to lose your yolks so you plan at least another recipe to use them. So this weekend I made: an angel food cake, crème brulees, crème brulee apple tart (coming up) and an apple crisp because I had too many apples for my tart. Big weekend 😀 Yummy weekend.

For this recipe, I would advise that you use a stand mixer, because the egg whites rise almost above the whip of the mixer so I can’t imagine the challenge to whip them evenly with a hand mixer. My cake was delicious, but it could have been fluffier.

Angel Food Cake

Angel Food Cake
From Sweet Sugar Bean I  really love her photos, you should take a look!


  • 1 cup cake flour *
    1 1/2 cups granulated sugar
  • 12 egg whites at room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/4 teaspoon cream of tartar


  • Whipped cream
  • Raspberries (or any other fruit)
  • Chocolate, grated

* You can make 2 cups of cake flour by adding 1/4 cup cornstarch to 1 3/4 cups all-purpose flour. Just keep the other cup for an upcoming cake recipe! Don’t use all-purpose flour only, your cake will be too dense. Learn why in the New Section: Science of Baking.

  1. Preheat oven to 375°F
  2. Make sure there is no grease in the angel cake pan, the utensils and the bowls you’ll use.
  3. In a medium bowl, sift together the flour and 1/2 cup of sugar. Repeat 2 times. Set aside.
  4. In the bowl of a stand mixer, add the egg whites, the salt and the vanilla and beat until foamy. Add the cream of tartar and beat until soft peaks form.
  5. While beating, gradually add the cup of sugar. Beat until stiff peaks form.
  6. With a spatula, gently fold in a quarter of the flour-sugar mixture. Continue alternating between adding a fourth of the flour mixture and folding.
  7. Pour the batter in the angel cake pan. Bake for 30-35 minutes or until it springs back when pressed with your fingers.
  8. Invert pan and cool completely. Run a knife around the edge of the cake pan to unmold. 
Garnish with whipped cream, fruits and grated chocolate.

Angel Food Cake

Chocolate Bundt Cake with Mocha Glaze

Chocolate Bundt Cake with Mocha Glaze

Hello everyone!

How have you been? I can’t believe it has been 2 weeks already since I last posted! But I’m back with a delicious chocolate cake (anyone surprised?). It’s a pretty darn good cake! There is a lot of steps though, meaning there is a lot of dish-washing to do afterwards. But it’s so worth it! It’s my first bundt cake ever (I guess since I didn’t have a bundt cake pan!). And with a mocha glaze it’s just divine!

Chocolate Bundt Cake with Mocha Glaze

Chocolate Bundt Cake with Mocha Glaze

Chocolate Bundt Cake
Recipe from À la di Stasio (in french, en français)

  • 8  ounces semisweet chocolate, coarsely chopped
  • 1/2 cup unsalted butter
  • 1 cup boiling water
  • 3 eggs
  • 2 cups sugar
  • 2 teaspoons vanilla
  • 1/2 cup sour cream
  • 1 teaspoon baking soda
  • 2 cups flour
  • 1/2 cup cacao
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  1. Preheat oven to 350°F. Butter and flour a Bundt pan and set aside.
  2. In a double boiler, melt 6 ounces of chocolate with butter. Add boiling water. Reserve.
  3. In a large bowl, beat the eggs, the sugar and the vanilla together. Reserve
  4. In another large bowl, beat the sour cream and the baking soda. Reserve
  5. In another large bowl, mix the flour, the cocoa,the baking powder and the salt. Reserve.
  6. Add the eggs/sugar mix to the chocolate mix. Pour over dry ingredients. Incorporate with a spoon then whisk. The dry ingredients have to be completely blended. Add the sour cream mix and the remaining chopped chocolate (2 ounces).
  7. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Invert onto a rack.

Mocha Glaze
Adapted from Good Housekeeping 

  • 3 tablespoons strong coffee
  • 3 tablespoons cocoa
  • 3 tablespoons corn syrup
  • 1 cup confectioners’ sugar

In medium bowl, mix the coffee, cocoa and corn syrup until blended. Stir in 1 cup of confectioners’ sugar until smooth. Makes about 1 cup.
Drizzle the glaze over the cooled cake, allowing it to drip down the sides.


Jack Skellington Decorated Cake Roll Tutorial

Jack Skellington Cake Roll

Happy Halloween!

Yeah! It’s finally here! I think I’ve been doing Halloween desserts for 3 months!!! It’s time to move on to other desserts, including Christmas ones!

But just before I do, the Halloween fun continues with another cake roll! I know you like them, I do too! But this one, I had to do it two times! I could have done it 3 times because this one too cracked, but hey it’s cute anyway. Jack Skellington is such a great character. I barely remember the movie The Nightmare before Christmas though, I have to remediate to this problem soon! I don’t know why I love Jack so much, is it because of his look? Maybe. Is it because he is a Tim Burton character? I’m not sure (I did LOVE the Corpse Bride too). I think he is just so freaking awesome 😀 I mean, with this hat, isn’t he super cool? 😀 Ok I’m being carried away!

This cake roll is easier than the two others (Birthday Cakes and Halloween) in that there is just one color (so less freezing). But it’s harder for the little details. For example, I used a toothpick for Jack’s mouth and the skulls on the fence (do I sound obsessive? Did I mention I did it 2 times? Yeah, I thought so…).

Anyway it’s just too fun to realize, I feel like I’m doing a drawing but on something sweet that I can eat. It’s perfect 😀

Let me know if you try it! Would love to see what you come up with. The possibilities are infinite!

Jack Skellington Decorated Cake Roll Tutorial

You’ll need :

Jack Skellington Decorated Cake Roll

Cake Roll Batter
For about 5 persons

4 eggs
¾ cup sugar
1 cup flour
1 teaspoon baking powder
1 tablespoon water


  • Beat the eggs. Add the sugar while beating.
  • In a little bowl, sift the flour and the baking powder. Reserve.
  • After beating for 2-3 minutes slowly add the flour and baking powder and mix with a spoon. When the batter is homogeneous, add the water. Combine slowly.


Reserve about 2 tablespoons of cake batter. Add black food coloring.

Refrigerate the remaining cake batter while decorating.

Place the template on a baking sheet. About 5 cm from one of the sides. Add a parchment paper on top. Weight down the parchment paper with spoons or  forks you’ll see why later!

Jack Skellington Cake Roll Template

You can almost do all the black drawing in one shot except for the eyes of the what seems to be a little animal on his neck. For this one, just dip a toothpick in the uncolored batter and make little eyes. Don’t add black around the eyes before freezing. Use a piping bag with a #1 tip (this will help you do the little details, if it’s not enough, use a toothpick to sharpen some details). You could also use a Ziploc from which you cut a corner of the size you need. Trace the pattern following the template. I used a #2 tip for the fence.

Jack Skellington Cake Roll Drawing 1
Freeze for about 10 minutes (more if needed). Take the baking sheet out of the freezer. At this point you can fill the little animal with black, I did much later, but it’s no use! Then fill all the shapes with uncolored batter (skulls, Jack’s face, ribbon of the hat, between the fences and jack’s shirt). Freeze again

Jack Skellington Cake Roll Drawing 2

(If your image doesn’t resemble this one it’s normal, I had a little accident! That’s why you should always weight down the parchment paper. It changed nothing to the result, I was lucky, but I could have ruined everything.)

Take the reserved batter. You will put uncolored batter all around your shapes. This will prevent the shapes from deforming when you add the remaining batter.

Jack Skellington Cake Roll Drawing 3

Jack Skellington Cake Roll Drawing 4

 Freeze for the last time. Preheat oven to 375°F. When the decoration is set, remove the template from under your parchment paper (so that the parchment paper with your decorations is directly on the baking sheet) and then pour the remaining batter over the baking sheet where there is no batter yet. Spread evenly with a spatula (over the shapes if it’s not even, else you’ll end up with a cake like my first one).

Jack Skellington Cake Roll Broken

Bake the cake for about 10 minutes. Don’t overbake because it will be hard to roll and it might crack.

Lay a parchment paper on your counter (or a clean kitchen towel). As soon as your cake is out of the oven take out the cake from the pan with the parchment paper, turn over on the parchment paper and remove the parchment paper it was baked in, turn again so that the decorations are facing the counter. Roll the cake in the paper and let cool (you should roll it beginning on the side farther from the decorations).

When the cake is completely cool, unroll then spread the filling. Roll again and you’re done! Enjoy 😀
Jack Skellington Decorated Cake Roll Tutorial

Guest post on Best Friends for Frosting

Halloween Cake Roll

Hello Everyone!

I’m so excited! My guest post is now live on Best Friends for Frosting. Couldn’t really believe it when  Melissa told me she would like my contribution to her website. Have you ever been there? She picks such amazing desserts 😀

See the tutorial and the recipe on Best Friends for Frosting.

Halloween Cake Roll

Single-serving Black Forest Cake

Hey everyone!

Hope you are all doing great! This week has been super crazy for Sugar for the Brain!!! As you may know if you follow me on Facebook and twitter, the Decorated Cake Roll was a huge hit and I went from 240 Likes to 1000 the same day (in a couple of hours in fact, while I was at the cinema listening to Batman! Great night!)!!! And yesterday, one week later, I got to 2000 Likes!!!! Never thought this would happen!!! Loved the cake of course, but you never know what will be popular. All I have to say is THANK YOU xxxx

But then I began to worry (yes I’m like that!) : “When you’re at the top, you can just go down!” I’m ok now 😉 Of course I will not be making the greatest hit every week, but I’ll be trying new things, having fun, learning and I hope you’ll like it too 😀

Here is a quick and delicious recipe! It can be even quicker if you use a cake box 😉 And thinking about it, it’s not a real recipe because I don’t really have the exact amount of ingredients, but I will try to be as exact as possible.
Single Serving Black Forest Cake

Single-serving Black Forest Cake

You’ll need

  • Glasses or verrines
  • Fresh cherries cut in two + whole for garnish
  • One recipe of your favorite chocolate cake or a box cake.
  • Whipped cream (with vanilla sugar if you want to)
  • Grated chocolate for garnish

Per glass (of course it depends on the size of your glass!) mine were a little more than 1 cup

  • 2 tiny cakes (cut with a cookie cutter)
  • About 6 to 8 half cherries or to taste!
  • 1 whole cherry
  • About 1/3 cup whipped cream
  • Grated chocolate to taste

Prepare your favorite chocolate cake. Once again I used Sing for your Supper’s perfect chocolate cupcakes recipe. Bake it so that it will be quite flat (you can use a cookie sheet for example), about 1 inch. Reduce the baking time if you use this technique. When it’s ready and cool, use a round cookie cutter (the size that can enter your glass) and cut 2 round cakes per glass.

Cut the cherries in two, remove the pit.

Prepare your whipped cream. Add some sugar to taste (optional).


  • Put a cake at the base of the glass.
  • Add the cherries.
  • Add some whipped cream.
  • Add another cake on top.
  • Using a piping bag with the tip of your choice, pipe a whipped cream swirl on top.
  • Garnish with grated chocolate and a fresh cherry.

(How’s that for a quick assembly explanation;) )

Enjoy 😀


Decorated Cake Roll Tutorial

Decorated Cake Roll Tutorial

Hello everyone!

I hope you had a great weekend! I haven’t forget about my cake pop experiment post, it’s coming 😉

Decorated Cake Roll Tutorial

Yesterday we celebrated my boyfriend’s birthday with my family, he turned 28th on Friday 😀 I decided to make a strawberry cake roll  but I wanted to try to decorate it. I have seen a few of those cakes and they are so amazing! It’s really not that hard (can be long depending on the pattern you choose to do) and the result is spectacular! I really love this technique and I’m looking forward to try it again (Halloween, Valentine’s day, etc)!

Decorated Cake Roll Tutorial

I used this tutorial from Cake central.

You’ll need :

I decided to make some little birthday cakes. I suggest you draw your pattern first so that it is easier to pipe. Here is how I made mine!

Decorated cake roll pattern

Then, put your pattern on a baking sheet and cover with parchment paper.

Prepare the cake (I made a double recipe just in case, but you really don’t need to!) and use the batter to do the decorations. Color as needed.

First you will need some dark brown batter to do the cake icing (if you have too much at the end, keep it for the cakes). You can use a piping bag with a tip or just a Ziploc from which you cut the corner of the size you need. Pipe the icings following your pattern so that it looks like that.

Decorated cake roll frosting

Freeze for about 10 minutes or more if needed, this will prevent your colors from merging.

Now you’ll need just a little blue batter (again if you have too much, keep it to do some green dots). Take the baking sheet out of the freezer and pipe the candles and little blue dots.

Decorated cake roll candles

At this point you could also pipe the cakes, but I did it in two steps because it was really hot here and the decorations were defrosting very quickly.

Freeze again for about 10 minutes. For the cakes you can use your remaining dark brown batter and add some uncolored batter to lighten the brown. Then you can use yellow batter to do the little flames. Finally you can mix the remaining yellow with the remaining blue and do some green dots.

Decorated cake roll complete

Freeze for the last time. When it’s set, remove the pattern drawing from under your parchment paper (so that the parchment paper with your decorations are directly on the baking sheet) and then pour the remaining batter over the baking sheet and the decorations.

Bake the cake for about 10 minutes at 375°F.

Then follow these steps to finish the cake! Updated on 2012-09-16

Don’t overbake because it will be hard to roll and it might crack.

Lay a parchment paper on your counter (or a clean kitchen towel). As soon as your cake is out of the oven take out the cake from the pan with the parchment paper, turn over on the paper laying on the counter then remove the parchment paper it was baked in. Turn the cake again so that the decorations are facing down (the counter), not up. Roll the cake in the paper and let cool. 

When the cake is completely cool, unroll and spread the filling. Roll again and you’re done! 

You’ll be so happy when you remove the parchment paper and you see that it worked 😉

Enjoy 😀 

Decorated Cake Roll Tutorial

DB Challenge: Chocolate and Vanilla Battenberg Cake

Hey guys!

So here is a Daring Bakers’ challenge I was really excited about! It may look like a lot of work, but it’s actually quite easy to do. And if you don’t do your own marzipan/fondant/chocolate plastique, it’s even easier!

“Mandy of What The Fruitcake?! came to our rescue last minute to present us with the Battenberg Cake challenge! She highlighted Mary Berry’s techniques and recipes to allow us to create this unique little cake with ease.”

Here is what you will need to make the same cake I did:

Battenberg Cake

Chocolate and Vanilla Battenberg Cake
From Runs with Spatula

1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt
3/4 cup butter, at room temperature
3/4 cup granulated sugar
2 eggs, at room temperature
1/4 cup milk
1/2 teaspoon vanilla extract
1/8 cup unsweetened cocoa powder

Preheat oven to 350 degrees F. Grease one 9-inch square cake pan and set aside (See the PDF on how to separate the cake pan in 2).

In a medium bowl, stir together the flour, baking powder, and salt. In the large work bowl of a mixer, cream the butter and sugar together until light and fluffy. Beat the eggs in, one at a time, making sure each is fully incorporated before adding the next. Beat in the milk and vanilla. Add the flour mix.

Divide the batter into two equal portions. Place the first batter portion on one side of the cake pan. Add the cocoa powder to the second half of the batter, and mix until fully incorporated. Transfer batter to the other half of the cake pan.

Bake for 25-30 minutes, or until a toothpick inserted in the center come out clean. Cool the cakes in the pan on a cooling rack for 10 minutes. Remove from pan and let finish cooling on the rack.

Dark Chocolate Plastique
7 oz Dark Chocolate (I used semisweet chocolate and it worked just fine)
¼ cup Corn Syrup

  1. Melt the chocolate in a double boiler or in a heatproof bowl over a pot of simmering water, stir occasionally
  2. Once completely melted, remove from heat and allow to cool a bit
  3. Stir in corn syrup, it will seize up almost immediately, just keep stirring until mixed and it comes away from the side of the bowl
  4. Transfer chocolate into a sealable bag, spread the chocolate out then seal the bag
  5. Leave overnight or refrigerate for about 2 hours until completely firm
  6. Turn out from the bag and knead on a surface dusted with powdered sugar, at first it will just break , but as you knead, it will warm up and start to become pliable. If your hands are hot, it will help!
  7. Knead until it’s pliable enough to roll out or mould, 5 – 10mins.
Follow the PDF to prepare the cake and assemble!

Battenberg Cake

Chocolate Molten Lava Cake

Chocolate Molten Lava Cake

Hello Everyone!

Here is a quick post to share this classic dessert that I made for Mother’s day!

This is hot, delicious, quick and easy!


Chocolate Molten Lava Cake
Recipe from Delicious Shots

8oz Bittersweet chocolate
8 tablespoons butter (1 stick) plus more for ramekins
3 eggs
1/2 cup granulated sugar (I put 1/4 cup of vanilla sugar and 1/4 cup normal sugar)
1/2 cup flour
1 teaspoon vanilla
Preheat oven to 400 degrees F.
Generously butter four 6 ounce ramekins.
Place the prepared ramekins on a baking sheet and set aside.
Melt the chocolates and butter in a double boiler.
In the bowl of an electric mixer, beat the eggs and sugar until pale, about two minutes (don’t overbeat, I think mine were and the lava wasn’t that liquid 😉 ), beat in the vanilla.
Stir in the egg mixture into the chocolate and then add the flour, mix well.
Divide the batter among the prepared ramekins and bake for 12 to 15 minutes (for me it was about 10 minutes), the edges should be firm and set but the center will still look a little wet.
Serve immediately with vanilla bean ice cream or strawberry.
You can serve them in the ramekins or run a knife around the edges to loosen and invert onto dessert plates.


Mocha Cake, Espresso Swiss Meringue Buttercream with Chocolate Ganache

Mocha Cake, Espresso Swiss Meringue Buttercream with Chocolate Ganache

Hey everyone!

Hope you are all doing well! I’ve been in cupcake-making mode for the last 2 weeks. We had the Cupcake Training Camp in Montreal and then my sister wanted cupcakes for her friend’s birthday. I’ll be posting on these different cupcakes, but first here is a delicious mocha cake you definitely want to try at home 😉

I saw this cake at a grocery store (looks a lot like this Sweetapolita’s cake) and wanted to try it ASAP! I’m a huge fan of coffee desserts even if I don’t drink coffee.

I wanted to find a cake recipe calling for sour cream because I had some left in the fridge. This cake was heaven : very moist and great texture for a layer cake. I’m giving you the recipes I used as well as 2 techniques/tutorial I followed to achieve it. My first layer cake didn’t look that great, this one is much much better!



Chocolate Sour Cream Pound Cake
Adapted from How to cook a wolf

1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
Dash of salt
1/2 pound unsalted butter, softened
1 1/3 cups sugar
2 large eggs, at room temperature
One 8-ounce container (about 1 cup) sour cream
1 teaspoon vanilla
1 teaspoon prepared coffee

Preheat to 350 degrees.  Spray or grease a bread pan.

In a bowl, stir together the flour, cocoa, baking powder, baking soda and salt.

In a large bowl with an electric mixer, beat the butter and sugar together at medium speed. Beat in the eggs one at a time, beating until smooth after each addition. Reduce the mixer speed to low and beat in half the dry ingredients. Scrape. Beat in the sour cream, the vanilla and the coffee, scrape again, and then beat in the remainder of the dry ingredients.

Scrape the batter into the prepared pan. Bake for 1 hour, or until well risen and a toothpick inserted into the center of the cake emerges clean.

Cool the cake in the pan on a rack for 5 minutes and remove from pan. Let cool completely.

Espresso Swiss Meringue Buttercream

For the Swiss Meringue Buttercream I always use Sweetapolita’s recipe and I added about 6 tablespoon of cold espresso.

Chocolate Glaze
From Pastry Studio

3 oz bittersweet chocolate
1/2 C heavy cream
1/2 t vanilla

I took this recipe for the glaze but it turned out to be way too runny so I ended up adding a lot of chocolate chips. You may use this recipe instead :

Once your cake is frosted, you can drizzle the glaze/ganache.

Techniques I used for the frosting

Crisp corners:

It worked amazingly well, may take longer if you have a little OCD, but anyway the result is very satisfying!

Frost the layers : piping the icing on the layers is way easier!

Good to know

  • You can cut the cake in as many layers as you want.
  • I did a crumb coating : a very thin layer of frosting which prevents the crumbs from getting in the frosting. Then, freeze the cake for about 10 minutes before frosting.