Ah, the Vanilla Sprinkles Cake.
It's not just a cake; it's a nostalgic trip back to childhood bake sales, with a sophisticated twist we've perfected here at Bake Sale.
When you walk into our little shop nestled in Toronto's heart, the aroma of freshly baked vanilla dances in the air, mingling with the sweet scent of buttercream.
It's a symphony that immediately wraps you in comfort.
We’ve spent years refining this recipe, chasing that elusive balance of moist, tender crumb and rich, decadent frosting.
This isn't your average sheet cake; it's a celebration of simple flavors, elevated by quality ingredients and meticulous technique.
The secret? Patience. Good baking can't be rushed.
We use a combination of cake flour for tenderness and all-purpose flour for structure. Our buttercream?
Silky smooth, thanks to European-style butter and a secret dash of vanilla bean paste.
Every sprinkle is carefully chosen for its color and texture, adding a playful touch to this classic treat.
You're about to embark on a journey, creating each element of this cake from scratch.
Trust me, the results are worth it. Forget store-bought shortcuts.
We're building flavor, layer by layer, right here in your kitchen.
Imagine the pride when you present this masterpiece to your friends and family, knowing that every bite is a testament to your dedication and skill.
So, preheat your oven, gather your ingredients, and let's get baking!
This is more than a recipe; it's a baking experience you won't soon forget. It's the 'Bake Sale' promise.
Not in the mood to brew?
Order at Bake SaleTotal Time
2h 30m
First things first, preheat your oven to 350°F (175°C). Don't skip this step! A properly heated oven is crucial for even baking. Grease and flour two 9-inch round cake pans. We always line the bottoms with parchment paper – it's our little insurance policy against sticking.
In a large bowl, whisk together the all-purpose flour, cake flour, granulated sugar, baking powder, baking soda, and salt. Make sure everything is evenly distributed. We don't want any pockets of baking soda!
In a separate bowl, cream together the room temperature butter and sugar until light and fluffy. This is where a stand mixer comes in handy, but you can also use a hand mixer. Beat in the eggs one at a time, followed by the vanilla extract. We always scrape down the sides of the bowl to ensure everything is incorporated.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Don't overmix! Stir in the vegetable oil. Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. And I mean completely!
In a large bowl or the bowl of a stand mixer, beat the room temperature butter until light and fluffy. This may take several minutes, but it's essential for a smooth and creamy buttercream. We use European-style butter for its higher fat content and richer flavor. The key is a proper emulsion, and that means room temp butter.
Gradually add the sifted powdered sugar to the butter, beating on low speed until combined. Be careful not to add too much at once, or you'll end up with a cloud of powdered sugar! Once all the powdered sugar is added, increase the speed to medium and beat until light and fluffy.
Add the heavy cream, vanilla extract, vanilla bean paste, and salt. Beat on medium speed until smooth and creamy. If the buttercream is too thick, add a little more heavy cream, one tablespoon at a time. If it's too thin, add a little more powdered sugar.
In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Watch it carefully – you don't want it to boil!
Pour the hot cream over the finely chopped chocolate in a heatproof bowl. Let it sit for 1 minute to allow the chocolate to melt. Then, whisk gently until smooth and glossy. If there are any lumps, microwave in 10-second intervals, stirring in between, until smooth.
Once your cake layers are completely cooled (and I mean COMPLETELY, no cheating!), it's time for the fun part. Level those layers! We want a flat canvas for our buttercream masterpiece. A serrated knife is your best friend here – gently saw off any domes. Then, place one layer on your serving plate or cake stand. Smear a generous dollop of our vanilla bean buttercream on top, spreading it evenly with an offset spatula. Don't be shy!
Place the second cake layer on top of the frosted one. Now, it's time to crumb coat the entire cake with a thin layer of buttercream. This seals in all the crumbs and creates a smooth base for the final frosting. Chill the crumb-coated cake in the refrigerator for at least 30 minutes – this is crucial! Now, slather the cake with the remaining buttercream, creating a smooth, even finish. Finally, the sprinkles! Get creative! We like to press them gently into the buttercream to make sure they stick.
Chill the frosted cake for another 30 minutes to allow the buttercream to set completely. This makes slicing much easier and prevents the frosting from smearing. When you're ready to serve, cut a generous slice and enjoy! The taste of vanilla bean, the slight tang of the buttermilk, and the playful crunch of the sprinkles – it's a symphony of flavors and textures that will transport you back to those cherished childhood moments. That’s the 'Bake Sale' secret.
Add a decadent touch with a rich chocolate ganache drizzled over the frosted cake. This adds a layer of bittersweet complexity that complements the vanilla beautifully.
Brighten up the vanilla flavor with a touch of lemon zest in both the cake batter and the buttercream. The citrus notes add a refreshing twist.
1Always use room temperature ingredients for the cake batter. This ensures they emulsify properly, resulting in a smoother batter and a more tender cake.
2Don't overmix the cake batter! Overmixing develops gluten, leading to a tough cake. Mix until just combined.
3Chill the frosted cake for at least 30 minutes before serving. This allows the buttercream to firm up, making it easier to slice and serve.
1Overbaking the cake will result in a dry, crumbly texture. Keep a close eye on it and test for doneness with a toothpick.
2Not leveling the cake layers before frosting can lead to an uneven and wobbly cake. Use a serrated knife to carefully trim the tops of the layers.
Vanilla cake has been a staple in bakeries for generations, but we've put our own signature spin on it at Bake Sale, inspired by childhood memories of community events and sweet treats.
Did you know that sprinkles were originally called 'hundreds and thousands'?
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!
Welcome to the definitive guide to replicating the meticulously crafted pour over experience of Toronto's renowned Pilot Coffee Roasters, right in your own kitchen. Forget the rushed morning brew; this is a meditative, scientific process designed to unlock the absolute peak flavor profile of your carefully selected beans. Imagine the first breath of the morning—not just of air, but of volatile aromatics rising from the freshly bloomed grounds. It’s a complex symphony: bright, clean acidity that sparkles on the palate, swiftly followed by the deep, resonant bass notes of caramelized sugars and rich chocolate, all carried through a delicate, silken body. This isn't just coffee; it’s an extraction ballet. What makes the Pilot method special, as evidenced by their published guides, is the commitment to precision, utilizing a classic 1:16 ratio and specific, multi-stage pouring technique. Since we cannot create the beans themselves, our mastery lies in controlling every *other* variable. We will treat the water—the primary solvent—with the respect it deserves, ensuring the temperature is dialed in to extract the sweet compounds without scalding the delicate flavors. We will meticulously control the grind size to ensure uniform particle size, eliminating both sour under-extraction and bitter over-extraction. Furthermore, we’ll detail the multi-phase pour—the bloom, the primary pour, and the final saturation—that guarantees an even saturation across the coffee bed, leading to the clean, vibrant cup Pilot is famous for. This masterclass transforms a simple morning ritual into a weekly culinary achievement. Prepare your palate, slow down your pace, and get ready to taste your coffee like never before.
Let's be real, the Philly Cheesesteak isn't just a sandwich; it's an experience. It's the sizzling sound of thinly sliced steak hitting the griddle, the molten cheese stretching with every bite, the soft roll yielding just enough to contain the savory goodness within. Here at Angelique's in Ajax, we've spent years perfecting our version, and now we're spilling the secrets. Forget those pale imitations you've had elsewhere; we're talking about a true taste of Philly, right in your kitchen. What sets our cheesesteak apart? It's all about quality and technique. We start with thinly sliced ribeye, because let's face it, that marbling is where the flavor lives. We don't skimp on the cheese, either—a blend of provolone and white American creates that iconic gooeyness. And the roll? It's gotta be soft but sturdy, able to soak up all those delicious juices without falling apart. This recipe might seem a bit involved, especially if you're making the cheese sauce from scratch, but trust us, the payoff is enormous. It's the kind of sandwich that makes you close your eyes and savor every single bite. The aroma alone will transport you to a bustling Philadelphia street corner. Imagine sinking your teeth into that warm, cheesy, meaty perfection. That's what we're aiming for. So grab your apron, fire up your griddle, and let's get cooking. We're about to embark on a culinary journey that will change your definition of "sandwich" forever. And hey, even if you don’t live near Ajax, you can still enjoy a taste of Angelique’s. Let's do this!
Welcome to Coffee Run Co., where we believe everyone deserves a truly exceptional cappuccino, even—and especially—if you're dairy-free. For years, we've obsessed over the perfect marriage of espresso and oat milk, and we're finally ready to share our secrets. Forget everything you think you know about oat milk cappuccinos. We're not just slapping some foamed oat milk on top of espresso and calling it a day. We're talking about a symphony of textures and flavors, from the rich, nutty crema of our carefully extracted espresso to the velvety microfoam that clings to your upper lip as you take that first sip. Our cappuccinos are about balance. A comforting warmth, that subtle sweetness from the oat milk – it all combines to create an experience, not just a drink. At Coffee Run Co., nestled in the heart of Hamilton, we pride ourselves on sourcing the highest quality beans and crafting each drink with precision and passion. This recipe embodies that commitment. We'll guide you through every step, from dialing in your grinder to creating the silkiest oat milk foam you've ever seen. We even include our signature Brown Sugar Syrup recipe that takes it to the next level, trust us when we say you won't regret making the small leap from a standard cappuccino. Whether you're a seasoned barista or a home coffee enthusiast, we're confident that this guide will elevate your oat milk cappuccino game. So, grab your favorite mug, and let's get brewing!
Alright, let's talk brunch. Not just *any* brunch, but *the* brunch – the Merican Brunch Plate from Cannon Coffee Co. in Hamilton. This isn't your basic eggs-and-bacon deal; this is a symphony of flavors and textures, a culinary journey all on one plate. We're talking crispy samosas bursting with savory potato filling, smothered in a rich, decadent butter chicken poutine, and served with a side of our signature house-made naan. It's bold, it's comforting, and it's guaranteed to kickstart your day. At Cannon, we believe in crafting experiences, not just meals. Every component is made with love and intention. From the gentle sizzle of the samosas hitting the oil to the aromatic spices blooming in our butter chicken sauce, we engage all the senses. Forget the sad, lukewarm brunch buffets – this is about creating something special. This is a dish that tells a story, a fusion of cultures and flavors that somehow just *works*. And today, we're letting you in on all our secrets. We're going to build this masterpiece from the ground up, no shortcuts, no compromises. Get ready to roll up your sleeves, because we're about to embark on a culinary adventure that will transform your brunch game forever. This is more than just a recipe; it's a passport to brunch nirvana. So, are you ready to create some magic?
Welcome to the heart of Cafe Mirage, right here in Scarborough! Our latte isn't just a drink; it's an experience—a warm embrace on a chilly morning, a comforting pause in a busy day. We believe in crafting everything from scratch, pouring love into every step, from grinding the beans to frothing the milk to silken perfection. Here at Mirage, we draw inspiration from the vibrant energy of our neighborhood. The cafe buzzes with conversation, laughter, and the clinking of ceramic mugs. The air is thick with the rich, nutty aroma of freshly roasted Arabica beans, mingling with the sweet vanilla notes from our homemade syrup. It's a sensory symphony, and our latte is the star of the show. Forget those bland, lifeless lattes you find elsewhere. We're talking about a latte that dances on your tongue—a harmonious blend of bold espresso and velvety steamed milk, topped with a delicate microfoam that begs to be savored. And the best part? You can recreate this cafe experience in your own kitchen. We're going to break down every single step, from crafting our signature vanilla bean syrup to dialing in the perfect espresso extraction. It might seem daunting at first, but trust us, it's incredibly rewarding. We'll guide you through our process, sharing all our secrets and pro tips along the way. Get ready to transform your coffee routine from mundane to masterful. So, roll up your sleeves, fire up your espresso machine, and let's get brewing! We will create vanilla latte to remember.