Sophie Makes: Crepe Cake

Hey guys! Happy New Year! (Sorry for the late greeting—whoops! I guess at this point, it’s past Chinese New Year now, haha.)

Welcome to the first blog post of the year. While the start of the year feels fresh, it feels like it’s already been a month with all the events happening both in my personal and professional life AND with all the world events going on. I can’t believe it’s just been a couple of weeks in the year!

Anyways, I’ve been keeping myself busy. The last time I’ve posted here was November. Shortly after that post, I decided to make a crepe cake for my family’s annual Christmas potluck. (A little backstory: I’ve gone to a crepe cake class last year and know that making a crepe cake is no easy task!) My aunt suggested that I practice before Christmas Eve to decrease the chances that I will mess up so that I’ll know what I’ll be getting myself into. I took her advice and make a vanilla crepe cake.

Man, it took me a solid six hours to make it! There were some bumps along the way, but it turned out light and delicious!

 Just look at those layers!

One month later, I bought all the ingredients needed to make the crepe cake again for Christmas. I decided to replace sugar with agave and vanilla extract with vanilla bean powder for a healthier option. Honestly, I was worried about the new adjustments to the recipe—I hoped that it wouldn’t alter the taste too much.

And since I was making it for the second time, I decided to kill two birds with one stone and make a blog post for it (so here we are, haha.)

Ingredients are prepared (and scattered, I may add.)

The first step was to combine all the ingredients needed to make the batter. I learned that crepe batter (at least for crepe cakes) are extremely watery and thin. This is because you need the crepes to be as soft and as thin as possible to make it ideal for stacking and eating. Crepe cakes are otherwise known for their soft and melt-in-your-mouth kind of texture, after all.

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