Combination celebration

CELEBRATION

EXPLOSION CAKE

How does a simple layer cake become even more fun? When there’s a candy surprise inside, of course—it’s like an edible piñata made out of moist vanilla cake and luscious buttercream. The buttercream is a little more work than a basic icing but the not-too-sweet, creamy texture offsets the candies perfectly (see TIP). This looks just like a regular cake on the outside until a pile of colourful candies tumbles out of the centre as the first slice is cut. Choose colours to fit a party theme, team colours or use every colour of the rainbow. A mix of small candies (Skittles, M&Ms, mini candy-coated chocolate chips) and sprinkles works well. If you like, tint the cake batter with food colouring for even more splash. Be sure the first slice you cut is a large wedge to get the full effect of the candy explosion—and make sure someone has the video rolling to capture the excitement.

CAKE

3 cups (750 mL) all-purpose flour

1 tbsp (15 mL) baking powder

1 tsp (5 mL) salt

½ tsp (2 mL) baking soda

1 cup (250 mL) unsalted butter, softened 1¾ cups (425 mL) granulated sugar 4 large eggs, at room temperature

1 tbsp (15 mL) vanilla extract

1¾ cups (425 mL) buttermilk

Food colouring (optional)

VANILLA BUTTERCREAM

6 large egg whites, ¾ cup (175 mL) 1½ cups (375 mL) granulated sugar ½ tsp (2 mL) salt

2 tsp (10 mL) vanilla extract

2½ cups (625 mL) unsalted butter, cut into ½ inch (1 cm) cubes, softened

FILLING

1¼ cups (310 mL) assorted small candies (approx.)

¼ cup (60 mL) to ½ cup (125 mL) sprinkles or other tiny candy decorations (approx.)

1 Preheat oven to 350°F (180°C).

2 Grease and flour the sides of two 9-inch (23-cm) round cake pans and line bottoms with parchment paper.

3 Combine flour, baking powder, salt and baking soda in a bowl using a whisk. In a large bowl, using electric mixer, beat butter and sugar until very light and fluffy. Beat in eggs, 1 at a time, beating well after each addition and scraping down sides of the bowl often. Beat in vanilla. Using a rubber spatula, stir in flour mixture alternately with buttermilk, making 3 additions of flour and 2 of buttermilk.

4 Tint batter with food colouring, if desired. Divide batter equally and spread into prepared pans, smoothing tops.

5 Bake for about 40 minutes or until tester inserted in the centre comes out clean. Let cool in pans on a rack for 15 minutes. Gently run a knife around edges, then invert onto wire racks and peel off paper. Let cool completely. (Cakes can be stored, well wrapped, in an airtight container at room temperature for up to 1 day.)

6 For the vanilla buttercream, whisk together egg whites, sugar and salt in a metal bowl of a stand mixer or a large heatproof bowl (to use a hand mixer). Set bowl over a saucepan of simmering water (do not let bottom of the bowl touch the water) and heat, whisking constantly, for about 3 minutes or until sugar is dissolved and mixture is warm to the touch. Attach to mixer with whisk attachment (or beaters for hand mixer) and beat on medium speed for about 20 minutes or until thick and completely cool. Beat in vanilla. Add butter, about 5 cubes at a time, beating constantly and making sure butter is incorporated between each addition, until buttercream is fluffy and smooth (as you add butter the mixture will thin out then thicken up and get creamy again).

7 To assemble cakes, cut each cake layer in half horizontally. Set 1 bottom half of a cake layer aside with the flat-side up for the top. Use a 3-inch (8-cm) round cookie cutter to cut a circle from the centre of the remaining 3 layers and remove, leaving a ring (the cut-out circles are for snacking).

8 Place 1 bottom cake layer ring with the cutside up on a cake plate. Spread about ⅔ cup (150 mL) buttercream on the cake. Top with another cake layer, aligning the holes in the centre, and spread with buttercream, then top with the third layer. Spread a thin layer of buttercream inside the hole in the centre. Refrigerate for 5 to 10 minutes to set (leave remaining buttercream at room temperature).

9 Spread top cake layer with ⅔ cup (150 mL) buttercream. Combine candies and ¼ cup (60 mL) sprinkles in a bowl, then spoon into the hole in the centre of the cake up to the top edge. Shake the cake gently as you fill to help the candies pack down and fill up any air pockets (you may have some extra). Top with remaining cake layer so the smooth side is on top and press lightly.

10 Spread sides and top of cake with a thin layer of buttercream frosting for a crumb coat. Refrigerate for 15 minutes. Spread a thicker layer of buttercream on sides and top and spread or decorate with piped buttercream, as desired. Garnish with additional candies and sprinkles, if desired.

11 Refrigerate until it is just set, about 1 hour, or for up to 1 day. If cake is cold, let warm at room temperature for about 30 minutes before serving. Cut into slices with a large, warmed knife. Use a large cake lifter to swiftly remove the slice of cake and watch the candies explode.

Serve 12 TIP

If you prefer to use a simple butter icing rather than the buttercream, you’ll need about 5½ cups (1.375 L) icing.

CHERRY CHEESECAKE COOKIES

TIP

To use dried cherries, combine ¾ cup (175 mL) dried sour cherries, ½ cup (125 mL) water and 3 tbsp (45 mL) sugar in a small saucepan; bring to a simmer over medium heat. Cover and simmer over low heat for 10 minutes, until plump, then mix cornstarch with ¼ cup (60 mL) water and proceed with the recipe in step 8.

GRILLED AUTUMN VEGETABLE ORZO SALAD Take the best vegetables the harvest has to offer, grill them until tender then toss with pasta and a simple vinaigrette and you can’t go wrong with this pasta salad. The orzo gives it a sophisticated look and texture and the greens add a fresh punch. Grill the vegetables ahead of time, have the pasta cooked and ready, and whisk up the vinaigrette, then just toss it together and pile it on a platter to serve. Cold-pressed canola oil has a deep flavour and can withstand the heat of the grill so you can use it on the vegetables and in the vinaigrette. If using olive oil, use a lighter flavoured oil for grilling, then a bold, extra virgin oil for the vinaigrette.

2 zucchini

1 small eggplant

3 sweet peppers (mixed colours)

8 oz (225 g) large cremini mushrooms

⅓ cup (80 mL) cold-pressed canola or olive oil, divided

Salt and freshly ground pepper

1 lb (455 g) orzo

3 cups (750 mL) baby spinach or kale, chopped

VINAIGRETTE

⅔ cup (150 mL) white wine vinegar 2 tbsp (30 mL) Dijon or dry mustard Salt and freshly ground pepper ½ cup (125 mL) cold-pressed canola or extra virgin olive oil

1 Preheat grill to medium.

2 Cut zucchini and eggplant lengthwise into ¼-inch-thick (5-mm) slices and place in a large shallow dish. Cut each pepper into 6 or 8 lengthwise strips and place in a large bowl. Cut mushrooms in half and add to peppers in bowl.

3 Drizzle 2 tbsp (30 mL) of the oil over peppers and mushrooms and season to taste with salt and pepper; toss gently to coat. Drizzle remaining oil over zucchini and eggplant slices, rubbing to lightly coat. Season to taste with salt and pepper.

4 Working in batches as necessary, grill zucchini and eggplant, turning once, for about 4 to 5 minutes per side or until grill-marked and tender. Return to dish to cool. Grill pepper strips, turning once, for 3 to 4 minutes per side or until tender and browned; return to bowl and let cool. Grill mushrooms for about 3 minutes or until tender and browned (no need to turn them); return to bowl and let cool. (Vegetables can be covered and refrigerated for up to 1 day.)

5 Meanwhile, cook orzo in a large pot of boiling salted water until al dente. Drain and rinse well with cold water. Let drain, then transfer to a large bowl. 6 For the vinaigrette, whisk together vinegar, mustard and 1 tsp (5 mL) salt and pepper to taste. Gradually whisk in 1/2 cup (125 mL) oil.

7 Stack zucchini and eggplant slices in piles, then cut crosswise on the diagonal into wide strips. Peel off charred peels from sweet peppers, if desired. Cut pepper strips crosswise on the diagonal into bite-sized pieces.

8 Pour about one-quarter of the dressing over orzo and toss to coat (you can cover and refrigerate dressed orzo for up to 6 hours before serving).

9 Just before serving, add spinach and about half of the remaining dressing to orzo and toss to coat. Add grilled vegetables and remaining dressing and toss gently to combine. Season to taste with salt and pepper. Pour onto a large platter or bowl to serve.

Serves 12

MAPLE SRIRACHA EDAMAME Edamame in the pod makes for a fun nibble for guests to enjoy with drinks as the party warms up. The sweetness of maple and a sneaks-upon-you heat of sriracha and ginger glaze the nutty-tasting beans. This version is pleasantly hot but you can certainly add more sriracha if you want to turn up the heat. Or divide the batch in half to make a medium and a hot version. Be sure to set out empty bowls to collect the empty pods.

2 lbs (905 g) edamame in the pod (fresh or frozen), divided

2 tbsp (30 mL) canola oil

2 tbsp (30 mL) minced ginger

¼ cup (60 mL) pure maple syrup

1 tbsp (15 mL) sriracha (approx.)

Flaky salt

1 Add half of the edamame to a large pot of boiling salted water and return to a boil. Boil for 3 minutes or until pods are easy to split and beans are tender. Using a strainer, scoop edamame out of the pot and drain in a colander; rinse under cold running water. Cover with cold water and let stand, refreshing water as necessary, until chilled. Return water to a boil and repeat with remaining edamame. Drain well and spread onto a towel-lined baking sheet. Cover and refrigerate until ready to serve, for up to 1 day.

2 Heat oil over medium heat in a large skillet. Add ginger and sauté for 1 minute or until fragrant. Pour in maple syrup and sriracha; increase heat to high and bring to a boil. Boil for 1 minute, stirring. Add edamame and cook, gently stirring often, for about 5 minutes or until beans are heated through and glazed. Sprinkle with salt. Serve warm or at room temperature.

Serves 12