Cakes - Coffeecakes

I love the flavors of Tiramisu but not the lack of preservational qualities nor its homespun assembly. This is a presentation version of the same great dessert. It marries the elements of the original with a more glamorous finished product. This is called wedding cake because it makes a stellar cake for such celebrations but is the cake to turn to for a crowd pleasing ‘wow’ cake.  Double the recipe to make enough cake for a medium sized, layered wedding cake. It is not hard to do – but it is easier to make all the elements a day before and then assemble the next day. The cake lasts for 4-5 days, freezes well and would be nice with custard in the layers, instead of Neufchatel, if you preferred.

This is an exceptionally easy, extremely tall, moist, gorgeous, oil-based chocolate cake. You cake hand mix or food processor make this fabulous cake. Pour and bake. It’s a hunk.Of course, you can also use melted unsalted butter for better flavor but oil-based cakes are good keepers.

This ultra tender, decadent cake combines some elements of a cheesecake, with a quick cake mix and then a dousing of Torani Creme Caramel Syrup. But I also tried it with Torani Cheesecake Syrup and Toffee Syrup and it was spectacular. Given www.Torani.com has a ton of syrup selections, there is no end to what you can do nor the creative adventure I am now embarked on. I know it is a cake mix (and I am working on the scratch version) but it is divine.
Check out http://www.torani.com/ 
the full listings of their famed syrups. They are also terrific (and as intended) added to teas, coffees, over ice-cream and in seltzer water (for that check out www.SodaStream.ca)

A classic fruit cake - gently spiced, not too dark nor too light but good, slice by slice, tender crumb by tender crumb. It is actually wonderful fresh baked but improves, as most do, with aging.

A classic fruit cake - gently spiced, not too dark nor too light but good, slice by slice, tender crumb by tender crumb. It is actually wonderful fresh baked but improves, as most do, with aging.

This cake is still quite the trend. It debuted in the 70’s when it was Fallen Souffle cake, then it was upstaged by carrot cake and is now enjoying a come back in the guise of Molten or Warm Chocolate Cake. You can make in in custard cups as mini-cakes but this is the easiest way to go. A 9 inch heart shaped pan is a possibility but a deep 9 inch quiche pan or 8 inch springform is fine. This is the tender-est, most delicate chocolate cake you will ever have. I serve it with warm caramel sauce.