The Baking Owl

A blog written by an aspiring 14 year old baker…..


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Lemon Raspberry Cake

Among the latest trends in the world of baking, naked cakes seems to have become ever so popular. Beautiful cakes for weddings and celebrations kept popping up on my Pinterest (yes, I Pinterest) and I wanted to incorporate this unique look into this delicious lemon raspberry cake.

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Raw Vegan Banana Raspberry Swirl Cake

Here’s another healthy and yummy recipe- How to make this incredibly delicious and easy RAW VEGAN Banana Raspberry Swirl cake.

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This cake is a bit similar to my raw vegan cherry “cheese”cake that I posted not too long ago. They both have the same crust and a similar swirl look, but they both taste very different and truthfully I can’t really pick a better one. They are both packed with wonderful flavors, so I will leave that question to you. You can try out both of these desserts and let me know if you liked one better than the other, or like me you can’t pick.

But anyways, this dessert will impress any guest when they come to know that this is totally vegan and gluten-free.

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Tomboy Chocolate Raspberry Cake

Hi everyone! Last weekend I made a cake that’s from a charming little cookbook called Miette and on the cover of the cookbook, is a very pretty cake called a Tomboy cake.

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The cake recipe they used was a double chocolate cake that was very delicious along with a simple but yummy raspberry buttercream.

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The cake itself was a bit more complicated than a cake I normally bake but it was still quite doable. I also didn’t have to add any food coloring because the fresh raspberries (some from our backyard) made a beautiful pale pink colored frosting.

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Decorating this cake is quite simple since you don’t have to take time (or about 2 hours to be exact if you’re a perfectionist like me 😉 )to smooth frosting on the sides of the cake. I used a star decorating tip to frost in between the layers of cake and on top.

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For the frosting recipe please look below!

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Thanks for reading! 😉

 

Fresh Raspberry Frosting

Ingredients:

Vanilla buttercream

1 cup of fresh raspberries

1 tbs. Of Water

½ tbs. Of Granulated sugar

Directions:

1. In a pot over medium-low heat, cook raspberries, water, and sugar and stir gently until the berries are liquefied, about 10-15 minutes.

2. Remove from heat and strain the juice through a fine-mesh sieve. Let cool to room temperature.

3. For every cup of vanilla buttercream, mix in about 3 tablespoons of the raspberry juice until combined (more or less depending on your taste).