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Cakesbydammie Backup page, Calgary, AB (2026)

09/01/2026

BLACK FOREST CHERRY CAKE 🍒🍫

INGREDIENTS

For the Chocolate Cake:
2 cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup buttermilk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup hot coffee

For the Cherry Filling:
3 cups pitted cherries, fresh or frozen
½ cup granulated sugar
2 tablespoons cornstarch
3 tablespoons water
1 tablespoon lemon juice
1 teaspoon vanilla extract

For the Whipped Cream:
3 cups cold heavy whipping cream
¾ cup icing sugar
2 teaspoons vanilla extract
½ cup mascarpone cheese, optional for extra stability

For the Cherry Syrup:
½ cup reserved cherry juice or water
¼ cup granulated sugar

For Decorating:
Fresh bright red cherries with stems
Dark chocolate bar or chocolate curls
Extra whipped cream

INSTRUCTIONS

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.

2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt.

3. Add eggs, buttermilk, vegetable oil and vanilla. Mix until combined.

4. Slowly pour in the hot coffee and mix until smooth. The batter will be quite thin — this is normal.

5. Divide evenly between the prepared cake pans.

6. Bake for 25–30 minutes or until a toothpick inserted into the centre comes out with a few moist crumbs.

7. Allow cakes to cool in the pans for 10 minutes, then turn them onto a cooling rack and cool completely.

CHERRY FILLING

8. Add cherries and sugar to a saucepan and cook over medium heat until the cherries begin releasing their juices.

9. Mix cornstarch and water together until smooth.

10. Pour the cornstarch mixture into the cherries and stir continuously.

11. Add lemon juice and cook for another 2–4 minutes until the filling becomes thick and glossy.

12. Remove from heat, stir in vanilla and allow to cool completely.

CHERRY SYRUP

13. Combine cherry juice or water and sugar in a small saucepan.

14. Heat until the sugar completely dissolves, then remove from heat and allow to cool.

WHIPPED CREAM

15. Beat cold heavy whipping cream, icing sugar and vanilla until it begins to thicken.

16. Add mascarpone, if using, and continue whipping until stiff peaks form. Do not overwhip.

ASSEMBLY

17. Place the first chocolate cake layer on your cake board or serving plate.

18. Lightly brush the cake with cherry syrup.

19. Spread a layer of whipped cream over the cake.

20. Pipe a whipped cream border around the edge to create a dam.

21. Spoon the cooled cherry filling inside the dam.

22. Place the second cake layer on top and repeat with cherry syrup, whipped cream and cherry filling.

23. Add the final chocolate cake layer.

24. Cover the entire cake with whipped cream.

25. Press chocolate curls or chocolate shavings generously around the sides of the cake.

26. Cover the centre of the cake with additional chocolate shavings.

27. Pipe large whipped cream rosettes around the top edge.

28. Place one bright red cherry with a stem on each rosette.

29. Refrigerate the finished cake for at least 2 hours before slicing.

TIP: Make sure the cherry filling is COMPLETELY cold before assembling. Warm filling will melt the whipped cream and make the layers unstable.

For beautiful clean slices, chill the cake thoroughly and wipe your knife clean between every cut.

Keep refrigerated and serve chilled. 🍒🍫

09/01/2026

CREAMY MANDARIN MARSHMALLOW FLUFF 🍊🤍

INGREDIENTS

2 cans (284 mL each) mandarin oranges, well drained
2 cups mini marshmallows
2 cups cold heavy whipping cream
1/2 cup icing sugar
1 teaspoon vanilla extract
1 package (250 g) cream cheese, softened
1/2 cup sour cream
1 cup sweetened shredded coconut, optional
Extra mandarin oranges and mini marshmallows for topping

INSTRUCTIONS

1. Drain the mandarin oranges very well. Place them on paper towel for a few minutes to remove excess liquid. This is important so the dessert doesn't become watery.

2. In a large bowl, beat the softened cream cheese until completely smooth.

3. Add the sour cream, icing sugar and vanilla. Beat until creamy and well combined.

4. In a separate cold bowl, whip the heavy whipping cream until stiff peaks form.

5. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.

6. Add the drained mandarin oranges, mini marshmallows and shredded coconut, if using.

7. Gently fold everything together, being careful not to break up the mandarin oranges too much.

8. Transfer the mixture into a large glass serving bowl.

9. Cover and refrigerate for at least 2–4 hours. For the best texture and flavour, chill overnight.

10. Before serving, pile extra mandarin orange segments and LOTS of mini marshmallows over the top.

11. Serve cold and enjoy!

TIP: Do not add the liquid from the canned mandarins. The oranges need to be thoroughly drained or the cream mixture can become loose and watery.

For an even more orange-forward flavour, add 1 teaspoon finely grated fresh orange zest to the cream mixture.

Keep refrigerated and use within 2–3 days.

08/31/2026

MANGO BERRY CREAM SWISS ROLL 🍓🥭

INGREDIENTS

For the Sponge:
4 large eggs, room temperature
¾ cup granulated sugar
1 teaspoon vanilla extract
¾ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
2 tablespoons milk
2 tablespoons vegetable oil

For the Cream Filling:
1½ cups cold heavy whipping cream
⅓ cup icing sugar
1 teaspoon vanilla extract
¼ cup mascarpone cheese (optional)

For the Mango Sauce:
1 cup ripe mango chunks
2 tablespoons sugar
1 tablespoon lemon juice

For the Topping:
Fresh strawberries
Fresh raspberries
Fresh blueberries
Fresh mango cubes
Fresh mint leaves
Extra whipped cream
Icing sugar

INSTRUCTIONS

1. Preheat oven to 350°F (175°C). Line a 10 x 15-inch jelly roll pan with parchment paper.

2. Beat eggs and sugar for 5–7 minutes until very pale, thick and fluffy. Add vanilla.

3. Sift flour, baking powder and salt together. Gently fold into the egg mixture.

4. Combine milk and oil. Mix a little cake batter into it first, then gently fold it back into the main batter.

5. Spread batter evenly in the prepared pan and bake for 10–13 minutes, or until the sponge springs back when lightly touched.

6. While still warm, turn the cake onto a fresh sheet of parchment lightly dusted with icing sugar. Remove the baking parchment.

7. Starting from the short end, gently roll the warm cake with the parchment. Leave rolled until completely cool.

8. For the mango sauce, blend mango, sugar and lemon juice until smooth. Cook over medium-low heat for 4–6 minutes until slightly thickened. Cool completely.

9. For the filling, whip heavy cream, icing sugar and vanilla until thick. Add mascarpone if using and whip to medium-stiff peaks.

10. Carefully unroll the cooled sponge. Spread with whipped cream and drizzle a small amount of mango sauce over the cream.

11. Roll the cake back up carefully and refrigerate for 1–2 hours to firm.

12. Pipe whipped cream generously over the top.

13. Drizzle with mango sauce and decorate with strawberries, raspberries, blueberries and fresh mango cubes.

14. Finish with mint leaves and a light dusting of icing sugar.

Keep refrigerated and serve chilled.

TIP: Don't put too much mango sauce or fresh fruit inside the roll. Too much moisture can make the cake soggy and cause the filling to slide.

08/31/2026

🍫 Chocolate Raspberry Vanilla Sundae 🍓
Rich chocolate, creamy vanilla and fresh raspberries… this one is dangerously good. 😍

Ingredients
Chocolate Layer
1½ cups heavy whipping cream
1 cup semi-sweet chocolate chips
2 tbsp cocoa powder
2 tbsp powdered sugar
1 tsp vanilla extract
Pinch of salt
For Serving
Vanilla ice cream
Fresh raspberries
Chocolate sauce
Whipped cream

Instructions

Heat ½ cup heavy cream until steaming but not boiling.

Pour over the chocolate chips and let sit for 2 minutes. Stir until completely smooth.

Mix in cocoa powder, powdered sugar, vanilla and a tiny pinch of salt. Allow to cool.

Whip the remaining 1 cup heavy cream until soft peaks form.

Gently fold the whipped cream into the cooled chocolate mixture until smooth and fluffy.

Spoon the chocolate mixture into dessert glasses and refrigerate for 1–2 hours.

Add a generous swirl of whipped cream.

Top each glass with a scoop of vanilla ice cream.

Drizzle generously with chocolate sauce and finish with fresh raspberries.

Serve immediately and enjoy! 🍫🍓🍨

TIP: For an extra raspberry punch, add a thin layer of raspberry sauce between the chocolate mousse and whipped cream.

08/31/2026

Buttercream…but make it BIRCH WOOD 🤍🌿🎂

A few hand-painted details completely transformed this simple buttercream cake into a beautiful rustic birch-tree design.

Then came the florals…and everything just came together. 😍🤍

The little carved heart might be my favorite detail. 🥹

08/30/2026

🥭 MANGO CHEESECAKE PARFAIT

Makes: 6–8 dessert cups

INGREDIENTS

MANGO LAYER
• 3 large ripe mangoes
• 2 tbsp sugar (optional)
• 1 tbsp fresh lemon or lime juice

CHEESECAKE CREAM
• 250 g cream cheese, softened
• 1/2 cup icing sugar
• 1 tsp vanilla extract
• 1 1/2 cups cold heavy whipping cream (35%)
• 2 tbsp sweetened condensed milk

BISCUIT CRUMBLE
• 1 1/2 cups crushed digestive biscuits or graham crackers
• 3 tbsp melted butter

MANGO SAUCE
• 1 cup mango purée
• 2 tbsp sugar
• 1 tbsp lemon or lime juice
• 1–2 tbsp water, if needed

TOPPING
• Fresh mango cubes
• Whipped cream
• Biscuit crumbs
• Toasted coconut flakes (optional)
• Fresh mint

METHOD

1. PREPARE THE MANGO
Peel and dice the mangoes.

Reserve some beautiful mango cubes for decorating the top.

Blend the remaining mango with the lemon/lime juice and sugar until smooth.

Keep refrigerated.

2. MAKE THE BISCUIT CRUMBLE
Combine the crushed biscuits with melted butter.

Mix until crumbly.

For extra crunch, spread on a baking tray and bake at 350°F (175°C) for about 7–10 minutes.

Allow to cool completely.

3. MAKE THE CHEESECAKE CREAM
Beat the softened cream cheese, icing sugar, vanilla and condensed milk until completely smooth.

In a separate bowl, whip the cold heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture.

Transfer to a piping bag and refrigerate until needed.

4. MAKE THE MANGO SAUCE
Combine mango purée, sugar and lemon/lime juice.

Simmer over low heat for about 3–5 minutes until slightly thickened.

Add a little water if it becomes too thick.

Cool completely before assembling.

5. ASSEMBLE
Into each dessert glass, layer:

• Biscuit crumble
• Cheesecake cream
• Mango purée
• Fresh mango pieces
• More biscuit crumble
• Cheesecake cream
• Mango sauce

Repeat the layers until the glass is full.

6. DECORATE
Pipe a generous swirl of cheesecake cream or whipped cream on top.

Add plenty of fresh mango cubes.

Drizzle generously with mango sauce.

Finish with biscuit crumbs, toasted coconut and a small sprig of mint.

Refrigerate for at least 1–2 hours before serving.

Serve cold and enjoy! 🥭✨

BAKER'S TIP:
Don't assemble these too far in advance if you want the biscuit layer to remain crunchy. You can prepare the cream, mango sauce and crumble the day before, then assemble closer to serving.

08/30/2026

TROPICAL MIXED-FRUIT CHEESECAKE 🍓🥝🥭

PAN:
9 x 13-inch rectangular pan

INGREDIENTS

BISCUIT BASE
• 3 cups graham cracker crumbs
• 3/4 cup unsalted butter, melted
• 2 tbsp granulated sugar

CHEESECAKE FILLING
• 750 g cream cheese, softened
• 1 cup icing sugar
• 2 tsp vanilla extract
• 2 tbsp fresh lemon juice
• 2 cups cold heavy whipping cream (35%)
• 2 tbsp powdered gelatin
• 1/4 cup cold water

MANGO GLAZE
• 1 1/2 cups mango purée
• 2–3 tbsp sugar, depending on sweetness
• 1 tbsp lemon juice
• 1 tbsp powdered gelatin
• 3 tbsp cold water

FRUIT TOPPING
• Fresh strawberries
• Raspberries
• Blackberries
• Kiwi
• Fresh mango

METHOD

1. PREPARE THE BASE
Mix the graham cracker crumbs, melted butter and sugar until the crumbs resemble wet sand.

Press firmly into the bottom of a lined 9 x 13-inch pan.

Refrigerate for about 30 minutes while preparing the filling.

2. MAKE THE CHEESECAKE FILLING
Sprinkle 2 tbsp gelatin over 1/4 cup cold water and allow it to bloom for 5 minutes.

Gently warm the bloomed gelatin until completely dissolved. Do not boil. Set aside to cool slightly.

Beat the cream cheese, icing sugar, vanilla and lemon juice until completely smooth.

In another bowl, whip the cold heavy cream until medium-stiff peaks form.

Mix the dissolved gelatin into the cream cheese mixture.

Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.

Pour over the chilled biscuit base and level the top.

Refrigerate for at least 5–6 hours, preferably overnight.

3. MAKE THE MANGO GLAZE
Bloom 1 tbsp gelatin in 3 tbsp cold water for 5 minutes.

Warm gently until dissolved.

Combine the mango purée, sugar and lemon juice.

Stir in the dissolved gelatin.

Allow the glaze to cool to room temperature before pouring it over the completely set cheesecake.

Return to the refrigerator for about 30–60 minutes, until the glaze begins to set.

4. DECORATE
Arrange strawberries, raspberries, blackberries, sliced kiwi and mango pieces generously over the top.

For that beautiful glossy bakery finish, lightly brush the fruit with warmed apricot glaze or clear neutral glaze.

Chill until ready to serve.

IMPORTANT:
Make sure the mango glaze is COOL before pouring it onto the cheesecake. A warm glaze can soften or melt the cheesecake layer.

For very clean slices, chill the cheesecake overnight and use a long sharp knife dipped in hot water and wiped dry between every cut.

Keep refrigerated.

08/29/2026

There’s just something about a perfectly placed drip 😮‍💨💙🎂

Not too long, not too short…just enough to give the cake that extra little something. ✨

Then comes the fun part — adding all the details and watching the whole cake come alive.

08/28/2026

Give us the theme. We’ll take care of the WOW. 😉🎂✨

Jada’s enchanted garden came to life in pink with butterflies, flowers, mushrooms and the cutest little fairy door. 🦋🌸

When it comes to kids’ cakes, the details matter—and we LOVE the details.

📍Calgary
🔗 Click the link in our bio to place your order.

08/27/2026

White on white will forever be classy 🤍✨

Starting with a simple buttercream cake, adding that beautiful white drip, then bringing it all together with touches of gold, macarons, florals and spheres. 😍

Simple details, elegant finish.

And just like that…40 looks FABULOUS! ✨🎂

Cakesbydammie Backup page

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