I am so excited to announce that we are offering Franchise opportunities to have your own Dessert'D Organic Bake Shop! I am so happy, exhausted and excited to actually be announcing this news! We have been working on this project for well over a year now. We have overcome so many hurdles (including our name change) as part of this process. Tears have been shed, money has been spent... lots of it, and I have spent many late nights writing manuals and reading legal documents. It wasn’t all fun, and it was definitely a ton of work. But being able to offer other entrepreneurs who are passionate about organic desserts and the environment an opportunity to own their own bake shop is something that I’m very proud of. And I am so stoked that we have made it to our end goal of being able to sell Franchises. Now... where will the first one be?
If you're interested in getting more information about our franchises please email us at firstname.lastname@example.org.
So stay tuned and make sure to follow us on Instagram as we will probably announce all big news there first. All this excitement got me inspired to bake something new, and I figured there's no better way to celebrate than with cake. I wanted to bake something very simple, delicious and subtly pretty for when we had our celebration dinner with our little Dessert'D family. I felt this cake was just perfect.
This is a simple Almond Cake with Vanilla Buttercream. I made a Strawberry compote and used it inside the layer and then made some extra Strawberry Buttercream with the syrup. It turned into a naturally beautiful pink color that I used to make little roses on top of the cake. This cake is just perfect for Spring and we all enjoyed it while celebrating the next step for Dessert'D Organic Bake Shop. The best part is, it also goes great with champagne!
Strawberry Almond Cake
Makes 2 Layer 6-inch Cake
1/2 cup organic canola oil
1/2 cup organic almond milk
2 organic large eggs
226 grams (1 cup) organic cane sugar
2 teaspoons all natural Frontier Co-Op Almond Flavor
243 grams (1 cup plus 3/4 scant cup) all natural cake flour
1 teaspoon baking powder
1/2 teaspoon fine sea salt
5 ounces organic strawberries, chopped
71 grams (1/4 cup plus 1 tablespoon) organic cane sugar
1/4 cup water
2 sticks (226 grams) organic salted butter, softened
454 grams (3 cups plus 3 tablespoons) organic powdered sugar, sifted
2 teaspoon organic vanilla extract
Method Preheat oven to 350°F.
In the bowl of a stand mixer fitted with the paddle attachment, add the canola oil, sugar, almond milk and almond flavor. Mix on low until combined.
Add the eggs and mix on low until combined.
Add the cake flour to the sugar mixture, and sprinkle the baking powder and sea salt right on top. Mix on low until you have a smooth cake batter, scraping the sides of the bowl as necessary.
Line two 6-inch cake pans with parchment paper and pour batter evenly, about 375 grams each.
Bake for 30 minutes or until a wooden pick inserted in center comes out clean.
While the cakes are cooling, make the compote. In a small pot, add the strawberries, sugar and water. Put over medium heat until all the sugar has dissolved, then turn the heat to low and simmer until the mixture has reduced by half. Remove from heat.
Measure out 1 tablespoon of the syrup from the compote and put into a bowl. This is basically almost all the juice, so you can just eye ball it too. You can let the compote sit out or put in the fridge to cool, but it should be at least room temperature before putting the cake together.
Remove the cakes from the cake pans and start the frosting.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar and vanilla extract. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy. Scrape the sides of bowl and mix on high again.
Using a piping bag with no tip or with Ateco tip #804, put frosting into the bag.
On a cake stand or spinner, place the first cake layer. Spread a small amount of frosting on top of the cake, but not as much as if you were going to fill the layer with frosting, just a thin layer.
Next, go around the cake edge with the piping bag to create a boarder of frosting.
Add the compote into the center of the frosting boarder. The frosting boarder holds in the strawberry filling. Top with the second layer of cake.
Crumb coat the cake (find tutorial here).
Then frost the cake smooth.
Add the remaining frosting to the bowl with the strawberry syrup and stir to combine completely.
Put the pink frosting in a piping bag with Ateco tip #846. Pipe roses on top of the cake. If you are using this decorating tip, all you have to do to create a rose is start in the center and in a spiral motion go around the middle where you started to create a rose. It’s almost two full times around, working your way from the inside out. But, you can make the roses as big or as small as you want by simply going around the spiral more times.
Store in a cake dome in the fridge for up to 3 days.
Gluten Free - Replace all natural cake flour for 243 grams (1 1/2 cups plus 1 tablespoon) organic gluten free flour blend. Our favorite is Namaste Organic Perfect Flour Blend.
High Altitude – Bake at 350°F for 25 minutes or until a wooden pick inserted in center comes out clean.