How To Make a POUTINE CAKE for CANADA DAY & an APPLE PIE CAKE for INDEPENDENCE DAY!

potato flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour reduces carbs while maintaining texture.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories without sacrificing flavor.

maple syrup

🥗Healthier: honey

💰Cheaper: corn syrup

Honey is a natural sweetener with a unique flavor.

Bake 2 lb of chocolate cake batter in a 9-inch disposable cake pan.

Prepare sugar cookie dough by beating butter and sugar together.

Add 1 egg, flour, and baking powder to the mixture.

Incorporate ivory food coloring to the dough.

Pour the dough onto a butcher block and knead it together.

Roll out the sugar cookie dough on a non-stick silicone baking mat with parchment on top.

Chill the dough in the fridge for about 4 hours.

Cut the chilled dough into strips for fries, ensuring they are not all the same length.

Bake the sugar cookie fries at 350°F for about 10 to 15 minutes until golden brown at the edges.

Cool the fries completely before painting them with a mix of brown and yellow color dust.

Prepare maple syrup caramel and add 1 teaspoon of cocoa to it.

Make cheese curds using modeling chocolate made from corn syrup and white chocolate.

Poke holes around the baked chocolate cake with a cake dowel.

Pour the maple caramel on top of the cake to fill the holes and cover the surface.

Layer the sugar cookie fries in different directions on top of the cake.

Fill gaps with modeling chocolate cheese curds and pour more maple caramel over everything.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens