White Cake (Reverse Creaming Method) (yield: 2 9-in rounds)

3c (360g) cake flour, sifted

1.75c (350g) sugar

2.5 tsp (12g) baking powder

1/2 tsp (3g) baking soda

1 tsp (6g) fine salt

8 oz (227g) butter, softened

1.25c (284g) buttermilk

5 egg whites

1 Tbsp (14g) vanilla extract

1. Mix the cake flour, sugar, baking powder, baking soda, and salt together until combined.

2. Cut the butter into medium size cubes and add to the dry ingredients.

3. Mix on low speed until the mixture is combined and crumbly.

4. Add half of the buttermilk to the mixer and turn the speed up to medium and mix for a full minute.

5. Combine the rest of the buttermilk with the egg whites and vanilla and add in three additions while the mixer is running. Wait until each addition is fully incorporated before adding the next.

6. Divide between 2 9-in cake pans that have been greased and lined with a parchment paper circle.

7. Bake at 350F (177C) for 30-35 minutes or until a toothpick inserted in the center comes out with a few wet crumbs.

Honey Cinnamon Buttercream

7 ea (227g) egg whites

12 oz (340g) honey

16 oz (454g) butter

salt

vanilla

cinnamon

1. Place the egg whites in the bowl of a mixer and whisk on medium-low speed until frothy.

2. Meanwhile, pour the honey into a medium pot and heat over medium-high until it reaches 248F (120C).

3. Once the honey is at temperature and the egg whites are at soft peaks, slowly pour the honey into the whipping egg whites, being careful not to pour it onto the moving whisk.

4. Once all the honey has been added, continue to mix on medium-high to high speed until stiff peaks have formed and the mixture has cooled off.

5. With the mixer still running, add cubes of butter a tablespoon or two at a time, waiting until the previous piece is incorporated before adding the next.

6. Once all the butter is incorporated, continue to whisk until the buttercream comes together. (If the meringue was too warm when adding the butter, it may look thin. place the mixing bowl in the fridge for 15 minutes and then return to the mixer.)

7. Finish with salt, vanilla, and cinnamon to taste.

Confetti Cake (yield: 1 8-in round cake)

Confetti Cake

3 eggs, room temp

2 1/4 c (450g) sugar

8 oz (227g) butter, melted and cooled

1/4 c (50g) vegetable oil

3.5 c (420g) cake flour, sifted

1.5 tsp (6g) baking powder

1 tsp (6g) fine salt

1.5 c (341g) milk, room temp

1 tsp clear vanilla extract

1/2 tsp almond extract

1/2 c (90g) rainbow sprinkles

1. Using a whisk or the whisk attachment on a mixer, mix the eggs and sugar until thick, lightened in color, and approximately tripled in volume.

2. Stream in the melted and cooled butter and oil while mixing on medium speed.

3. Add one third of the dry ingredients, mix until combined, and add half of the wet ingredients.

4. Mix in another third of the dry, the rest of the wet, and finally the last third of the dry. Stop mixing as soon as you can't see any dry flour.

5. Add the rainbow sprinkles and mix in by hand.

6. Divide evenly between 2 8-in round cake pans that have been prepped with a circle of parchment paper and non-stick spray.

7. Bake at 350F (180C) for 40-45 minutes or until a toothpick inserted in the center comes out with wet crumbs.

8. Let the cakes cool completely before cutting off the tops, dividing in half, and stacking with the frosting.

Frosting

8 oz (227g) butter, softened

4 oz (113g) cream cheese, softened

4 c (454g) powdered sugar, sifted

1 tsp (6g) fine salt

2 Tbsp (28g) heavy cream

1 tsp clear vanilla extract

1. Mix together the butter and cream cheese until fluffy and lightened in color.

2. Add the powdered sugar in 3-4 additions.

3. Mix in the salt, heavy cream, and clear vanilla extract.

Note: this frosting recipe makes enough for a semi-naked finish to the cake. For a completely frosted cake, multiply the recipe x1.5.

Orange Almond Bundt Cake (yield: 1 12-cup (2.8 L) bundt)

Cake:

7 oz (200g) almond paste

10 oz (284g) butter, softened

3/4 c (150g) sugar

orange zest from 1 navel orange (about 2 Tbsp)

5 egg yolks

2.5 c (350g) AP flour

1 Tbsp (12g) baking powder

1 tsp (6g) fine salt

2/3 c (151g) whole milk

2 tsp vanilla extract

1 tsp almond extract

5 egg whites

3/4 c (150g) sugar

1. Mix almond paste and butter together on low speed until smooth.

2. Add the sugar and orange zest and cream together until fluffy and lightened in color.

3. Add the egg yolks one to two at a time, mixing thoroughly before adding the next.

4. Mixing on low speed, alternate the dry and wet ingredients, beginning and ending with the dry.

5. Add the batter to a separate bowl and thoroughly clean and dry the bowl in preparation for making the meringue.

6. Add egg whites to a mixing bowl and mix on medium speed until frothy.

7. Turn the mixer up to medium-high and slowly add in the sugar a tablespoon at a time until it is completely incorporated.

8. Whisk the meringue until it reaches medium to stiff peaks.

9. Gently fold the meringue in with the cake batter and fill into a well greased 12 cup (2.8L) bundt pan.

10. Bake at 325F (163C) for one hour or until golden and a toothpick inserted in the center comes out with moist crumbs.

Glaze:

2 c (227g) powdered sugar, sifted

1/4 tsp fine salt

orange juice from 1 navel orange (about 1/4 c (57g))

2 Tbsp (43g) apricot jam

1. Sift together the powdered sugar and salt to remove any clumps.

2. Slowly add the orange juice, whisking until smooth.

3. Finish with apricot jam and whisk until combined.

Assembly

1. Let the cake cool for 10 minutes before unmolding onto a wire rack.

2. Let cool for 5 more minutes before brushing all over with the orange and apricot glaze.

3. Let cool completely.

Dutch butter cake - boterkoek (yield: 1 9-in round cake)

3/4 c (150g) sugar

10 oz (283g) butter, softened

2 c (280g) AP flour

1/2 tsp fine salt

butter and sugar to prep the pan

1 egg yolk

1. Cream the butter and sugar together on medium speed until light and fluffy (roughly 4-5 minutes).

2. Add the flour and salt and mix just until the dough comes together.

3. Wrap dough in plastic wrap and refrigerate for 1 hour.

4. Prep a 9 inch round cake pan by brushing with softened butter, lining the pan with a circle of parchment paper, brushing again with butter, and coating with sugar.

5. Once 1 hour is up, press the dough into the cake pan and smooth the top.

6. Brush with the egg yolk and refrigerate for another 30 minutes.

7. After 30 minutes, brush the top with egg yolk one more time and create a criss-cross pattern across the top with a fork.

8. Bake at 400F for 20 minutes or until golden brown.

Pumpkin Cheesecake (yield: 1 9-in round)

Cheesecake:

16 oz (454g) cream cheese, softened

1 c (213g) brown sugar

1 tsp cinnamon

1/2 tsp allspice

1/2 tsp ginger

1/4 tsp nutmeg

1/8 tsp cloves

1 c (227g) pumpkin puree

3 eggs

2/3 c (151g) heavy cream

1. Mix cream cheese, brown sugar, and spices. Stop and scrape the bowl a few times to make sure the mixture is completely smooth.

2. Add the pumpkin and mix until smooth.

3. With the mixer running on low, add the eggs one at a time. Wait until each egg is incorporated before adding the next.

4. Pour in the heavy cream and mix until homogeneous.

Crust:

8.8 oz (250g) cookies

3 oz (85g) butter, melted

1. Grind cookies into a powder. Add melted butter and mix.

Assembly:

1. Press the crust into a 9-in round cake pan.

2. Place the cake pan in a roasting pan or any larger pan.

3. Fill the cake pan with the cheesecake mixture.

4. Add hot water to the roasting pan until it goes roughly 2/3 of the way up the cake pan.

5. Bake at 300F for 70-80 minutes or until the center wobbles just slightly.

6. Let cool overnight before removing from the pan.

Cream Cheese Icing:

8 oz (227g) cream cheese, softened

4 oz (113g) butter, softened

1 c (113g) powdered sugar, sifted

1 tsp vanilla

1. Mix cream cheese and butter until smooth.

2. Add the powdered sugar and vanilla and mix until combined.

Pimlico Cake (yield: 1 6-in round cake; do the recipe x1.5 for an 8-in cake)

Chiffon Cake:

1 c + 2 Tbsp (140g) cake flour, sifted

1 tsp (4g) baking powder

1/2 tsp salt

1/2 c (100g) sugar

1/3 c (67g) vegetable oil

4 egg yolks

1/3 c (75g) water

1 tsp (5g) vanilla extract

4 egg whites

pinch of cream of tartar

1/3 c (67g) sugar

1. Whisk together the oil, yolks, water, and vanilla in a mixing bowl.

2. Add cake flour, baking powder, salt, and first sugar and whisk to combine.

3. In the bowl of a mixer, whisk the egg whites with a pinch of cream of tartar until frothy. Add the second sugar one tablespoon at a time and continue to mix on medium-high speed until medium peaks form.

4. Gently fold the meringue into first mixture.

5. Evenly distribute the cake batter between two 6-in cake pans that have been prepared with only a circle of parchment paper on the bottom (no grease!)

6. Bake at 350F for 25-30min or until golden brown and a toothpick comes out clean.

7. Remove from the oven and let the cakes cool upside down on a sheet of parchment.

Vanilla Pastry Cream

10 oz (283g) milk

2 tbsp (25g) sugar

1/2 tsp salt

4 egg yolks

3 tbsp (21g) cornstarch

1/4 c (50g) sugar

1 oz (28g) butter

1 tsp vanilla

1. Heat the milk, first sugar, and salt on medium heat until it comes to just below a boil.

2. Mix together the egg yolks, cornstarch, and second sugar in a separate bowl.

3. Temper the hot milk into the egg yolk mixture by slowly adding some of the hot liquid to the yolks while whisking constantly.

4. Return everything to the pot and cook on medium heat until thickened.

5. Off the heat, strain through a sieve and add butter and vanilla, whisking until homogenous. 6. Press plastic wrap directly on the pastry cream and refrigerate until cool.

7. Stir with spatula to loosen when ready to use.

Dark Chocolate Ganache:

1 c (227g) heavy cream

8 oz (227g) dark chocolate, chopped

1. Heat the heavy cream over medium heat until it comes to just below a boil.

2. Add the hot cream to the dark chocolate and let sit for two minutes.

3. Use a rubber spatula to stir everything together. Start by slowly mixing in the center and work your way out.

Assembly

1. Run a paring knife around the edge of the cake pans and remove the cakes. Once cool, cut the cakes in half.

2. Stack the cake layers, alternating with roughly one third of the pastry cream.

3. Use a little pastry cream to smooth the edges and seal the crumbs on the top and sides of the cake.

4. After the ganache has cooled and thickened slightly, pour on top and and swirl, letting some of the ganache drip down the sides of the cake.