The Sparkle Cake. Even the name dances on your tongue, doesn't it?
At Bake Sale, nestled in the heart of Toronto, it's more than just a dessert; it's a memory, a celebration, a burst of pure, unadulterated joy.
Every slice tells a story – of sun-drenched afternoons, the laughter of children, and the comforting aroma of a kitchen brimming with love.
This isn't just about following a recipe; it's about capturing that essence, recreating that magic, and understanding the soul of this beloved cake.
Forget the boxed mixes and the store-bought frostings.
We're diving deep, crafting every element from scratch, because that's where the real sparkle lies.
We're talking about a tender, buttery vanilla bean cake, soaked in a vibrant raspberry coulis, layered with a luscious mascarpone cream, and showered in a dazzling array of edible glitter.
Think of the first bite: the delicate crumb of the cake, the tangy sweetness of the raspberry, the smooth, velvety cream, all culminating in a symphony of textures and flavors that simply sing.
It’s about that moment of pure bliss, the kind that makes you close your eyes and smile.
That’s the Sparkle Cake promise.
We'll guide you through each step, sharing our time-honed techniques, and revealing the secrets that transform simple ingredients into something truly extraordinary.
It’s a journey, a labor of love, but trust us, the reward is absolutely worth it.
So, preheat those ovens, sharpen those whisks, and let's bring a little bit of Bake Sale magic into your own kitchen.
Are you ready to make some sparkle?
Not in the mood to brew?
Order at Bake SaleTotal Time
1h 45m
In a large bowl, whisk together the flour, sugar, baking powder, and salt. We want everything evenly distributed for a consistent bake.
In a separate bowl, cream together the butter and sugar with an electric mixer until light and fluffy. This is where the magic happens! We're incorporating air, which gives the cake its light and airy texture.
Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix!
Pour the batter into the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
In a medium saucepan, combine the raspberries, lemon juice, and powdered sugar.
Bring to a simmer over medium heat, stirring occasionally, until the raspberries have broken down and the sauce has thickened slightly.
Strain the coulis through a fine-mesh sieve to remove the seeds.
In a large bowl, beat the cold mascarpone cheese with an electric mixer until smooth and creamy.
Gradually add the cold heavy cream and continue beating until stiff peaks form.
Preheat your oven to 175°C (350°F). While the oven is warming, grease and flour two 20cm (8-inch) round cake pans. We always double-check our pan prep - a little extra effort now saves heartache later! Once those gorgeous layers are baked and cooled (patience, I know!), gently level them with a serrated knife. This ensures a beautiful, even stack.
In a medium saucepan, combine the raspberries, lemon juice, and powdered sugar. Don't even think about using pre-made sauce – the fresh, vibrant flavors of homemade coulis are essential! Bring to a simmer over medium heat, stirring occasionally, until the raspberries have broken down and the sauce has thickened slightly. It should coat the back of a spoon beautifully. Strain the coulis through a fine-mesh sieve to remove the seeds. We want that smooth, velvety texture.
In a large bowl, beat the cold mascarpone cheese with an electric mixer until smooth and creamy. Gradually add the cold heavy cream and continue beating until stiff peaks form. The colder the ingredients, the better the cream will whip! Be careful not to overbeat, or the cream will curdle.
Place one cake layer on a serving plate or cake stand. Generously brush the top with the raspberry coulis. Don't be shy! We want a moist, flavorful cake. Spread half of the mascarpone cream evenly over the coulis-soaked layer. Top with the second cake layer and repeat with the remaining coulis and mascarpone cream. Finally, sprinkle the entire cake with edible glitter. The more glitter, the more sparkle!
Refrigerate the cake for at least 30 minutes before serving. This allows the flavors to meld together and the mascarpone cream to set. Serve chilled and prepare to be amazed by the sparkle!
A zesty twist! Replace the raspberry coulis with a homemade lemon curd for a bright, citrusy flavor.
For the chocolate lovers! Infuse the vanilla cake with cocoa powder and use a chocolate mascarpone cream.
1Always use room temperature ingredients for a smoother batter and even baking.
2Don't overmix the cake batter! Overmixing develops gluten, resulting in a tough cake.
3Chill the cake layers completely before frosting for easier handling and a neater finish.
1Overbaking the cake: This will result in a dry, crumbly cake. Check for doneness with a toothpick.
2Not chilling the mascarpone cream: Warm mascarpone cream will be too soft to frost the cake properly.
The original Sparkle Cake was inspired by a child's drawing of a rainbow, hence the vibrant colors and edible glitter.
This recipe captures the essence of Bake Sale in Toronto. Authenticity isn't just about ingredients; it's about place.
Friends, let's embark on a journey. Not just any journey, but a pilgrimage to the heart of decadence, reimagined. We're recreating Cafe Wanoka's legendary Tofu Cheesecake Slice, a Scarborough treasure. Now, I know what you're thinking: tofu? Cheesecake? Trust me. This isn't your average vegan dessert. This is a symphony of textures and flavors, a testament to what's possible when culinary curiosity meets meticulous technique. Imagine this: you walk into Wanoka, the air thick with the aroma of freshly brewed matcha and subtle spices. The display case gleams, showcasing rows of these ethereal slices, each one a promise of creamy bliss. The first bite? A revelation. The silken tofu base, surprisingly rich, melts on your tongue, followed by the bright tang of lemon and the subtle warmth of vanilla. The graham cracker crust, buttery and crisp, provides the perfect counterpoint. It's a dance of sweet and savory, light and decadent, healthy and… well, let's just say soul-satisfying. This isn't just a recipe; it's a masterclass. We'll be making every component from scratch, from the velvety tofu filling to the golden graham cracker crust and the bright raspberry sauce. We'll explore the secrets of achieving the perfect texture, the delicate balance of flavors, and the art of presentation. This is about understanding the 'why' behind each step, so you can adapt and innovate in your own kitchen. This isn't just about recreating a slice of cheesecake; it's about unlocking a new level of culinary confidence. Forget store-bought shortcuts; we're building flavor from the ground up. I promise you, the effort is worth it. Let's get started and bring a taste of Wanoka into your home!
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