Opening hours: Mondays to Saturdays, 9 a.m.Located in Lower Manor Park Plaza, Kingston 8.Ideal for: A quick sweet-tooth fix any time of the day or any special occasion in need of a classic cake. Further expansion of the Pastry Passions brand is already under way, with a production facility currently under construction.Īmbience: French countryside meets modern-day kitchen.ĭrink: Strawberry smoothie - If you're looking to jazz up your daily serving of fruit, a strawberry smoothie is a fresh and creamy option.įood: Red velvet cupcakes - Topped with thick home-made icing, coconut shavings and a pecan, this little cupcake packs enough punch to knock out any craving.

The patisserie also has a birthday club, buy-one, get-one-free offers on weekdays and even caters for special events. Pastry Passions also offers up natural juices and fresh fruit smoothies to quench thirsts with or without dessert. Pastry Passions may produce your grandmother's potato pudding, but it's anything but ordinary, adding handmade crêpes with sweet or savoury filling like nutella, chocolate gnash, curry shrimp and ham, as well as home-made chocolate and uniquely designed petits fours (mini-desserts). The most ordered items on the menu are the cakes, starting with Jamaican favourites like black forest cake and simple, yet appetising chocolate cake. You can find this recipe and many, many more in my new Swedish book Søta bakverk fra Manuelas Diner.Sign up for The Gleaner’s morning and evening newsletters. I wish you all a wonderful weekend, take care of eachother. Remove the spoon when you’re getting close to the edge. To make circular swirls on top: place the cake on a turntable, hold a spoon in the middle of the cake and slowly move it further out (to make larger and larger circles) whilst turning the turntable. Spread one-fourth of the frosting over the first two cakes, then spread the rest over the top and sides of the cake. If you added the butter while the mixture was still warm, just place the bowl in the refrigerator for a few minutes and continue beating. The frosting is done when the texture is soft and silky… Then add the butter, little by little, beating until everything is smooth and well blended. Stir until the mixture starts to cool down. Put the chocolate into a mixing bowl and pour over the warm caramel. 2 cups (450 g) unsalted butter, at room temperature.Put the pan back on the heat and stir well until everything is well blended, about 1 minute. Pour in the vanilla extract and the cream, but use caution when adding the cream to the pan as the mixture will bubble up. While offering many other sweet treats such as cupcakes. Increase the heat to high and bring to the boil without stirring.Īllow to bubble away until the mixture turns to a rich amber colored caramel, then take the pan off the heat. K & Js Elegant Pastries is a custom cake shop that specializes in custom cakes for all occasions. Stir gently until the sugar has dissolved. Put the sugar and water in a saucepan and place on a medium heat. 1 cup + 1 tablespoon (250 ml) heavy cream.In the bowl of a freestanding electric mixer fitted with a paddle attachment, beat the butter for about 7 minutes until pale and fluffy.Īdd the sugar and brown sugar and beat for another 7 minutes.Īdd the eggs one at a time beating between each addition, then add the vanilla and beat until everything is well blended.Īdd the flour mixture in two additions, alternating with the cooled cocoa mixture.ĭivide the batter equally among the three prepared pans.īake for about 30 minutes, or until a cake tester or toothpick inserted into the center of the cake comes out clean. Sift it all twice more for extra added air. In a large bowl, sift together the flour, baking powder, baking soda and salt. Mix the coffee with the cocoa powder and sour cream. Make the strong coffee and pour it into a bowl. I use three 8-inch (20 cm) pans, you can use one 11 or 12-inch (28 or 32 cm) pan instead, but then you will have to divide the cake into three layers after it has been baked. Spray the inside of three same size cake pans with non-stick baking spray, line the bases with baking parchment and spray again. 1 portion silky caramel frosting (see recipe below).1 cup + 1 tablespoon (250 ml) strong coffee.Today I want to share the recipe for one of my absolute favorite chocolate cakes – a 3 layered chocolate cake with a smooth and silky caramel frosting…

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