LCBO Food & Drink Spring 2026

speed to low. Add eggs, one at a time, stopping and scraping down sides if needed, just until combined. Add vanilla extract. Add flour mixture in three stages, alternating with buttermilk in two stages, stopping and scraping down sides and paddle when needed. Divide batter evenly between prepared pans and smooth tops. 5. Bake in middle of oven until a toothpick inserted into centres comes out clean, 35 to 40 minutes. Transfer to a wire rack and cool 10 minutes. Turn out onto rack, remove parchment and cool completely. 6. For the syrup, combine sugar and water in a small saucepan over medium heat. Cook, stirring constantly, until sugar is dissolved, about 1 minute. Remove from heat, stir in crème de cassis and set aside. Combine egg whites with sugar in a medium- size heatproof bowl. Set on top of the pot, ensuring the bowl doesn’t touch the water. Reduce heat to medium-low and cook, whisking constantly, until mixture reaches 160°F (71°C), 5 to 7 minutes. Scrape mixture into clean bowl of a stand mixer fitted with whisk. Beat on medium speed until mixture is glossy and cooled to room temperature, at least 15 minutes. Note: It must be completely cooled before adding butter. 8. With motor running, add butter to cooled egg-white mixture, 1 tbsp (15 mL) at a time, until fully incorporated after each addition; this should take about 10 minutes. Stop, scrape down sides of bowl and add vanilla. Continue whisking until buttercream is very smooth and fluffy, about 2 minutes more. 9. When cakes are completely cool, trim tops to level. Slice each cake in half horizontally. Set one layer of cake on a cake stand or board. Using a pastry brush, lightly dab cake with syrup. Fill a piping bag fitted with a round tip with some buttercream. Pipe a circular line of buttercream just inside outer edge of cake to create a barrier to hold jam in place on top of layer. Fill centre with one third of jam, spreading evenly to butter cream edge. Stack with another cake layer, then lightly dab with syrup. Spoon just enough buttercream to cover with a thin layer. Repeat cake layers, topping alternately with butter cream and jam, then buttercream, until all layers are used up. Spread remaining buttercream all around top and sides of cake to cover. 7. For the buttercream, fill a medium-size pot with 1 inch (2.5 cm) water. Bring to a boil.

10. Using back of a spoon or small offset spatula, swoosh to add texture. Decorate with flowers or a cake topper, if desired. (Cake can be refrigerated for up to 2 days. Let come to room temperature before serving.)

3. In another medium bowl, whisk 3/4 cup (175 mL) yogurt with 1/2 cup (125 mL) orange juice until smooth. Set aside. 4. Using a stand mixer fitted with paddle, beat 11/2 cups (375 mL) sugar, 3/4 cup (175 mL) butter and 2 tsp (10 mL) orange zest on medium speed until very light, 2 to 3 minutes. Add 3 eggs on low speed, one at a time, stopping and scraping down sides if needed, until just combined. Add 2 tsp (10 mL) vanilla extract. Add flour mixture in three stages, alternating with yogurt mixture in two stages, stopping and scraping down sides and paddle when needed. Scrape batter into large prepared pan and smooth top. 5. Bake in middle of oven until a wooden skewer inserted into centre comes out clean, 45 to 50 minutes. Transfer to a wire rack. Cool for 10 min utes then turn out onto rack and cool completely. 6. While cake is cooling, make a second batch of cake batter with remaining ingredients. Spoon 2 cups (500 mL) batter into the prepared small pan. Scrape remaining batter into prepared medium pan. Smooth tops. 7. Bake both cakes in middle of oven until a wooden skewer inserted into centre of cakes comes out clean, 35 to 40 minutes for small, 45 to 50 minutes for medium. Transfer both to a wire rack. Cool for 10 minutes then turn out onto rack and cool completely. (Cakes can be covered and refrigerated for up to 2 days. Bring to room temperature before serving.) 8. For the glaze, whisk icing sugar with milk in a medium bowl until very smooth. It should be loose enough to spread easily over cakes, but thick enough to lightly coat a spoon. If necessary, add more icing sugar, a spoonful at a time, to reach proper consistency. Spoon glaze overtop of each cake. Let stand until dry to the touch, about 30 minutes. 9. Set large cake on a large cake plate. Stack with medium, then small cakes. Decorate with flowers or fruits, if desired.

Serves 12

WHAT TO SERVE Sandbanks Sparkling Rosé VQA LCBO 19062, $17. 95

Sparkling rosé has its own party vibe, and there are lovely ones for every budget. The blackcurrant jam calls for a wine with good fruit flavours—berry, citrus, a hint of rose petal.

TIERED ORANGE-YOGURT BUNDT CAKE Even beginner bakers can put together this dazzling tiered wedding cake! When selecting Bundt pans, you can purchase a full set or use ones you already own. Keep in mind that heavier cast-aluminum pans promote more browning than lighter aluminum pans, so for even results, be sure all your pans are made of the same material. CAKE 6 cups (1. 5 L) cake and pastry flour, divided 5 tsp (25 mL) baking powder, divided 1 tsp (5 mL) salt, divided 11/2 cups (375 mL) plain 2% yogurt, divided 1 cup (250 mL) strained fresh orange juice, divided 3 cups (750 mL) granulated sugar, divided 11/2 cups (375 mL) unsalted butter, at room temperature, divided, plus more for greasing pans 4 tsp (20 mL) finely grated orange zest, divided 6 large eggs, divided 4 tsp (20 mL) pure vanilla extract, divided GLAZE 4 cups (1 L) icing sugar, plus more as needed 1/2 cup (125 mL) whole milk 1. Position rack in centre of oven. Preheat to 350°F (177°C). Generously butter a large 12-cup (3-L), medium 6-cup (1.5-L) and small 3-cup (750-mL) Bundt pans. 2. Sift 3 cups (750 mL) flour, 21/2 tsp (12 mL) baking powder and 1/2 tsp (2 mL) salt into a medium bowl. Set aside. Flowers or fruits to garnish

Serves 24

WHAT TO SERVE Veuve Clicquot Rich LCBO 43730, $95. 35

Sweet Champagne is a rare treat—and perfect with cake. Prime examples offer wonderfully complex braids of tropical and orchard fruits with hints of nuts and spice.

113

SPRING 2026 ————————