The Baking Owl

a blog written by an aspiring 17 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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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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Fresh Raspberry Frosting


Vanilla buttercream

1 cup of fresh raspberries

1 tbs. Of Water

½ tbs. Of Granulated sugar


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).



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Vegan Birthday Pie Cake

On December 1st it was my dad’s 40th birthday and since he is vegan and gluten-free, I decided to make my vegan pie cake topped with toasted shredded coconut and fresh berries. The berries I used were raspberries and blueberries. I used the berries to make a border and to make the number 40 in the center of the pie cake. The pie cake is basically made of almond meal, ground flax seed, grapeseed oil, and sugar.

My dad loved the pie cake and was glad he could finally eat something I baked!

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Vanilla Cupcakes with a Raspberry Filling

Yesterday we had some guests come over for dinner, so my mom asked me to make something for the dessert. And of course I wanted to make something new so I made vanilla cupcakes with a raspberry jam filling, and topped off with homemade sweetened whipped cream. These cupcakes had a really nice flavor to it and everybody really liked them too. For the filling I mixed some raspberry preserves with a little bit of sweetened whipped cream to give it a bit of sweetness. If you would like to know how to make homemade whipped cream click here or go to my Recipes page for my homemade recipe. You can also find my vanilla cake recipe in the Recipes page too. Hope you like it!

Below are a few pictures of the cupcakes:





Strawberry Filled Chocolate Cake

Yesterday, i made something new and different! It was a simple chocolate cake that was soaked in a raspberry sugar syrup and filled with homemade whipped cream and fresh organic strawberries. It was a six inch cake that was cut into 2 layers. The sugar syrup was made by boiling sugar and water together and then adding a little bit of raspberry extract. It keeps the cake from drying out and makes the cake softer. I whipped some whipping cream and added a bit of powdered sugar for sweetness. After that, I added finely chopped strawberries into the whipped cream and slathered it in between the 2 layers. I decorated the cake with plain sweetened whipped cream and fresh strawberries. To find the recipe of the sugar syrup look below the pics or in Recipes.

Here are a couple of pictures I took:





Sugar Syrup

Makes enough sugar syrup for two six inch cakes

or ½ cup of sugar syrup


¼ cup of granulated sugar

¼ cup of water

1 tsp. of any extract (Optional)


1.Pour water and sugar into a pot.

2.Constantly stir on high until the sugar and water comes to a boil.

3.Remove the pot from heat and wait for it to cool down a bit.

4.Then add your choice of extract.

5.Brush the sugar syrup on the cut side of the cooled cake and let the sugar syrup soak into the cake for about 5 minutes.