New Blog Design + KitchenAid Mixer Giveaway!

cat-kitchenaid-artisan-aqua-sky-stand-mixerHello friends! Welcome to my newly redesigned blog!

I am totally over-the-top excited about the new look and feel of the site, as well as the improved functionality. Thanks to the incredibly talented Melissa at Melissa Rose Design Studio for totally “getting it,” and going above and beyond to make the site awesome.

Not only has the design changed, but if you take some time to peek around, you’ll see that there are several improved areas of the site. My favourite feature of the site now is the visual recipe index–finally, right? So now, to search for a recipe you will see that each one is grouped as before, but with photos for easy reference. This should make searching for “that vintage-looking blue cake” or “that pinky cake with the swirls” so much more efficient! You’ll also notice a tab above for “My Book,” which is where I chat a bit about it, link to online retailers for pre-order, and going forward where I will be sharing more and more info about the book, the cover, events, and more.

To celebrate my new website, I’m giving away a KitchenAid Artisan 5QT Stand Mixer–the mixer I love, adore, and possibly abuse on a regular basis. I’ve shown the mixer in one of my favourite colours, Aqua Sky, but the winner will have a choice of 1 of 25 colour options! [Read more...]

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6-Layer Neapolitan Macaron Delight Cake

Neapolitan Macaron Delight Cake via Sweetapolita

Well, all I can say is thank-the-cake-fairies that Neapolitan will never be oh-so-vanilla. It’s nearly impossible to get tired of making, serving, seeing, or eating anything with the beloved trio of chocolate, strawberry, and vanilla. But since it’s such a classic, and many bakers love to create Neapolitan-themed treats, it never hurts to put a new spin on things. I’ve had some fun with this idea before with the Inside-Out Neapolitan Cake, which was a combination of chocolate butter cake with a trio of strawberry, chocolate, and vanilla Swiss meringue buttercream flavours. I’ve also made it with a more classic flavoured cake layers variation with the Neapolitan 5-Layer Birthday Cake with Strawberry Frosting, which is perfectly delightful, but this time I wanted to kick it up a notch and make it a bit more unique and decadent. And since that’s what I love to do, I did!

Neapolitan Macaron Delight Cake via Sweetapolita

This time I opted to split the layers into 6 (one of the easiest ways to add instant wow-factor to a cake), fill them with dark chocolate ganache, strawberry Swiss meringue buttercream, vanilla Swiss buttercream, and whole neapolitan macarons. I frosted the entire cake with chocolate Swiss meringue buttercream, and then added a pink glaze for drama and topped with more of the macarons and a few small pink sugar beads. As with this lemony blueberry cake I made awhile back, the macarons add the most amazing texture inside the cake, as well as a unique visual when the cake is sliced. The distinct macaron crunch & chew factor is the perfect match for the rich and decadent ganache, satiny buttercream frosting, and of course the deep, dark, and moist chocolate cake. [Read more...]

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Birthday Party Ice Cream Cake + Tales of July

Birthday Party Ice Cream Cake via Sweetapolita

Hello my friends!

I’m happy to report that I lived to tell the story of July 2014.

Here are a few of the adventures that have been going on in my world during the past month:

1. I shot the cover of my book! This was a lot of pressure, in a way, but I think it’s super-fun and I hope you love it. Speaking of the book, let me tell you that this crazy book o’ sugary delights is officially called The Sweetapolita Bakebook. Hooray! And while I will be sharing many more detailed posts about the book, I can tell you that, even though it is still several months from release (April 7th, 2015), it is already available for pre-order in many online shops! You can find it for an amazing price on Amazon.com in the US: The Sweetapolita Bakebook, or if you are here in Canada with me, you can pre-order on Amazon.ca or Indigo.

For my international friends, there are already many options for online pre-ordering, such as amazon.co.uk (UK), amazon.es (Spain), and many more! You’ll notice that the cover has not yet been “revealed,” on these listings, but that is soon to come. I will also be sharing that here with a whole bunch of fun details about the book itself.

2. I turned 40. Oh right, that. But I’m okay! And because I’m all cake-backwards in life, I eat it all year long and get excited to eat some other form of dessert on my birthday. Last year was lemon meringue pie from Betty’s in Niagara Falls (and no, I didn’t buy a slice, I bought the entire pie). This year was the most decadent of apple caramel crumbles with vanilla bean ice cream. Now I’m back to cake. But you know, 40 isn’t so bad. Since the girls are a bit bigger now, I’m finding that I have more time to do the little things that being busy and in your thirties with babies doesn’t necessarily allow for–things like painting my nails (often), shopping (and not in the kids’ section at Target), organizing my life and closets, doing what I love to do in the kitchen, and more. I think it’s going to be a decade of strength, change, adventure and, well, more cake. Oh, and possibly more of these.

Sweetapolita

3. I had a super-fun photo shoot done for my author photo and such (above), by the talented Wendy & Michael Lewicki from Wendy Alana Photography near Toronto (you might also know Michael from his incredible blog, Verses from my Kitchen). I fell in love with Wendy’s style, and couldn’t wait to shoot with them. Just as I suspected, they are amazing people in “real life”–warm, talented, kind, and just the kind of people you want to be around. Even with dark skies, severe heat and humidity in the kitchen during shoot, and the impending storm outside during the shoot, they pulled off some serious magic. I can’t wait to work with them again!

4. My sister-in-law got married! And my cakelets were (the world’s cutest) flower girls. And I was a bridesmaid (are you still allowed to be called a “bridesmaid” when you’re 40?). Oh, and I made a trio of three-tiered vintage-inspired pastel ruffle wedding cakes for the occasion. It was a big, happy, stunningly beautiful, pastel-blue-and-green day! Congratulations, Mary & Ted! ♥ [Read more...]

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Barbie Cake + Meringue Girls Book Giveaway!

Barbie Cake via Sweetapolita

Hello, my friends!

So there’s a series of words I never imagined using in the same sentence: chocolate, beet, cake, meringue, and Barbie! But yes. Oh yes. Now it just seems perfectly natural–necessary even–to combine them all.

As a child of the 70s, I’m no stranger to doll cakes, but I have never had the joy of making one, particularly one of this magnitude. That was until I came across the recipe in a new baking book I absolutely adore: Meringue Girls: Incredible Sweets Everybody Cake Make by Alex Hoffler and Stacey O’Gorman. What a visual delight! I’ve always been a meringue enthusiast, but I have to say that these girls have taken meringues, and all things meringue, to an entirely new level.

Meringue Girls Cookbook

So if the cover doesn’t have you giddy, the recipes and images throughout the book are sure to. And while the cover of a cookbook can sometimes be a little misleading, in this case the entire book lives up to the awesome package: it’s filled to the brim with unique, vibrant, and easy to follow meringue recipes and useful techniques for foolproof meringue (we’ve all had our fair share of meringue mishaps, no?). As you probably know, I’m a meringue enthusiast, but even for those of you who haven’t ventured too far down meringue lane, I have a feeling this book will inspire you more than you might expect.

The “Meringue Girls” take us through the basics first–making the perfect batch of meringue every time, countless flavouring ideas (think Hot Cross Bun, Manuka Honey, Lavender, and more), and super-awesome colouring techniques, like “striping,” as I did here with the Barbie Cake meringue “kisses,” as they call them. They then delight us through different chapters of unexpected and irresistible meringue recipes, such as the cutest rainbow cake in the universe–the Meringue Rainbow Cake, the decadent Ferrero Rocher Meringue Tower, the unbelievably tempting Honeycomb, Chocolate, Salted Peanut Meringues (um, hello!), and so much more. Can you tell I’m totally smitten with this book? [Read more...]

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