BRY

Collections of cakes
 Lady Fingers

EGG YOLKS 8

VANILLA EXTRACT 2 tsp.

SUGAR 4 OZ.

EGG WHITES 8

CREAM OF TARTAR 1/2 tsp.

SALT 1/4 tsp.

SUGAR 4 OZ.

PASTRY FLOUR - sifted 8 OZ.

YIELDS: 40 lady fingers or 3 - 10" rounds

METHOD: Separation Egg Foaming Method

1) Whip the yolks, vanilla and 4 oz. of sugar until pale

yellow and falls from the whip in a very thick ribbon! Place in
a large bowl.

2) Whip whites, cream of tartar and salt to soft peaks.

Slowly add the remaining 4 oz. of sugar and whip until stiff
peaks.

3) Sift the pastry flour 3 times.

4) Place the sifted pastry flour on top of the whipped yolks,

and top this with a 1/3 of the meringue. Fold-in gently and
don't overmix!

5) Add the remaining meringue in 2 stages.

6) Load a pastry bag with a #5 round tip and pipe-out 3"

fingers freehand, or use a Lady Finger Sheet.

7) Sift confectioners sugar over the sponge fingers.

8) Bake @ 375F for 10 minutes.

 European Sponge Roll

EGG YOLKS 8 each

VANILLA EXTRACT 2 tsp.

SUGAR 4 OZ.

EGG WHITES 8 each

CREAM OF TARTAR 1/2 tsp.

SALT 1/4 tsp.

SUGAR 4 OZ.

CAKE FLOUR - sifted 8 OZ.

Yield: 1 Full Sheetpan

METHOD: Separation Egg Foaming Method

1) Prepare a sheetpan with parchment and grease with pan

spray.

2) Whip the yolks, vanilla and 4 oz. of sugar until pale

yellow, and falls from the whip in a very thick ribbon! Place in
a large bowl.

3) Whip egg whites, cream of tartar, and salt to soft

peaks. Slowly add the remaining 4 oz. of sugar and whip
until firm moist peaks.

4) Sift the cake flour 3 times.

5) Place the sifted cake flour on top of the whipped yolks,

and top this with a 1/3 of the meringue. Fold-in gently and
don't overmix!

6) Add the remaining meringue in 2 stages.

7) Spread evenly onto the prepared sheetpan.

8) Bake @ 375F degrees - about 10 minutes. Watch

carefully!!!!
9) Allow to cool for 5 minutes. Then invert and remove
parchment immediately, or the parchment will stick.

**Chocolate Sponge**- Add 1.5 ounces of cocoa powder to

the flour. Add 2 ounces of water to the whipped yolks.

Buche de Noel

RECIPE
Yields: 2 Yule Log cakes

Components:

1- Sponge Roll recipe

1- Pastry Cream recipe
1- Chocolate whipped cream recipe

Procedure:

1. Bake the sponge roll as directed. Cut in half width

wise! Brush with simple sugar.
2. Spread both layers with the chilled pastry cream.
Starting with the long end, roll-up the cake very tightly
and chill for 1 hour. see pictures #1 & 2
3. Create the stump on top of the log, by cutting a 3"
section of the roll at a 45 degree angle. Attach this
with two toothpicks. see picture #3
4. Create the illusion of tree rings at the ends of the
yule log by piping spirals of vanilla and chocolate
buttercream.
5. Prepare a pastry bag with a #5 star tip, and fill with
the chocolate whipped cream. Pipe the icing onto the
yule log.
6. Decorate with chocolate cutouts and meringue
mushrooms. Dust lightly with cocoa powder and
powdered sugar. see picture #4
 Opera Torte

I. Joconde/Almond Spongecake

3 SHEETPANS BAKED IN VERY THIN LAYERS.

EGGS 16

SUGAR 16 OZ.

EGG WHITES 16 OZ.

CREAM OF TARTAR 1 1/4 tsp.

SUGAR 5.5 OZ.

ALMOND FLOUR or ground nuts 21 OZ.

PASTRY FLOUR - sifted 5.5 OZ

BUTTER - melted & cooled 5.5 OZ.

METHOD: SEPARATION EGG FOAMING METHOD

1) Grease & flour parchment well, or use a silicon mat.

2) Combine 16 whole eggs with 16 oz. sugar. Warm mixture

to 120F over a simmering water bath. Whip on 3rd speed
until fully volume is reached; about 10 minutes.

3) Whip whites with the cream of tartar till soft peaks; then
slowly add 5.5 oz. of sugar and whip till firm peaks.

4) Sift together the flour and almond flour.

5) ** Carefully fold-in the dry ingredients, while alternating

with the meringue into the egg foam.

6) Remove about 2 cups of the batter and place in a bowl.

Add the melted butter to this, and blend together till just
combined. Now carefully fold this back into the egg foam.

7) Spread evenly and thinly over the prepared sheetpans.

8) Bake @ 400 degrees until lightly golden brown, but not

dry; about 7 minutes.

9) Slide the joconde off the sheetpan onto a cooling rack.

While still warm, invert joconde and loosen the parchment -
but do not remove. Reinvert. Allow to cool and cover to
prevent drying.

II. Mocha Italian Butter Cream

II. MOCHA ITALIAN BUTTERCREAM 1-2-3

EGG WHITES 1#

CREAM OF TARTAR 1/2 TSP.

SUGAR 2#

WATER 8 OZ.

BUTTER - very soft 3#

LEMON JUICE 2 TSP.

VANILLA EXTRACT 1/2 OZ.

MOCHA PASTE 2 OZ.

METHOD: ITALIAN MERINGUE

1) Place sugar and water together in a pot. Place over

medium heat, and stir till sugar is dissolved. Raise heat to
high and cook till 240F. Washing down sides of pot with
water throughout this process.

2) At 230F begin whipping egg whites and cream of tartar,

whip them to soft peaks.

3) When the sugar reaches 240F slowly begin pouring the

hot sugar syrup into the soft peak egg whites. * Machine is
on 2nd speed! After all the sugar is added, turn machine up
to 3rd speed, and whip till cool - this takes about 30 minutes.

4) Separately cream the butter, lemon juice and vanilla

extract till light and soft.

BUTTER CREAM

5) Slowly add the creamed butter to the meringue. With the

machine running on 2nd speed using the whip. After the
butter is all added, turn the machine up to 3rd speed for
about 5 minutes, until light and airy.
6) Add mocha paste to taste, and whip again till smooth.

III. Coffee Simple Syrup

III. COFFEE SIMPLE SYRUP

Very Strong Coffee 16 oz.

Water 8 oz.

Sugar 6 oz.

Brandy 2 oz.

METHOD:

Boil together water and sugar, stirring till dissolved. Remove

from heat when it comes to a boil. Slowly stir in sugar syrup
into coffee, until a slightly sweet coffee mixture is achieved.
Then add brandy. Reserve for soaking cake layers.

IV. Ganache Filling

IV. GANACHE FILLING

Sweet-Semi Chocolate 12 oz.

Heavy Cream 8 oz.

Butter 2 oz.

Kaluha 1 oz.

METHOD:

Chop chocolate finely. Scald heavy cream and butter. Pour

over chopped chocolate. Stir until smooth. Stir in Kaluha.
Allow to thicken at room temperature. Stirring occasionally
until a spreadable consistency is reached. Reserve until
needed, rewarm if ganache cream becomes too firm to
spread.

V. Special Opera Glaze

V. SPECIAL OPERA GLAZE

Coating Chocolate 16 oz.

Couverture Semi-Sweet
7 oz.
Chocolate

Vegetable Oil 2.5 oz.

METHOD:

Heat together all ingredients slowly over a simmering water

bath. Stirring until 105F is reached. Hold and reserve at this
temperature, until ready to use.

OPERA TORTE BUILDING PROCEDURE

* Take the first sheet of Joconde (I) and apply a very very
thin layer of coating chocolate to the top.

* Allow to set, then flip over the sheet of cake onto a clean
parchment lined sheetpan. This now becomes the bottom of
the cake, or the foot.

* Soak with Coffee Simple Syrup (III). Spread on a layer of

Mocha Butter Cream (II)

* Top with a second layer of Joconde (I).

* Soak with Coffee Simple Syrup (III).

* Spread on a layer of Ganache (IV).

* Top with a third layer of Joconde (I).

* Soak with Coffee Simple Syrup (III).

* Spread on a layer of Mocha Butter Cream (II). Make this

very smooth and even.

* Place the Opera Torte in the refrigerator for about 15

minutes. This will allow the butter cream to firm, and make it
ready for the glazing procedure.

* Working quickly, remove the Opera Torte from the

refrigerator, pour the warm special opera (V) glaze on top of
the firmed butter cream, and spread quickly with only a
couple of swipes. The glaze begins to set very quickly, so
don't continue to spread the glaze or it will become marred.
Shaking the sheetpan will cause the glaze to spread evenly
and result in a smooth finish look.

* Chill in the refrigerator. Remove , and slice into 1-1/2"

strips by 2" lengths.

* Using Writing Chocolate or thickened tempered chocolate,

complete the cake, by writing OPERA on each portion. Place
in paper cups.
 Carrot Cake

CAKE

EGGS - large 4

VEGETABLE OIL 1 cup

SALT 1 tsp.

SUGAR 2 cups

PINEAPPLE - crushed 8 ounce can

CARROTS - finely grated 3 cups

DARK RAISINS 1 cup

ORANGE JUICE - warm for

1 cup
plumping raisins.

COCONUT - shredded 1 cup

VANILLA EXTRACT 1 tsp.

CAKE FLOUR 2 1/4 cups

BAKING POWDER 2 tsp.

BAKING SODA 1/2 tsp.

CINNAMON - ground 1 tsp.

WALNUTS - chopped 1 cup

FROSTING

CREAM CHEESE - cold 8 ounces

BUTTER - room temperature 4 ounces

VANILLA EXTRACT 1 tsp.

POWDERED SUGAR 3 cups

METHOD:

1) Preheat oven to 350F degrees. Prepare three 9" round

cake pans or one 13" x 9" pan with pan spray and line their
bottoms with parchment paper.

2) Soak Dark Raisins in warm Orange Juice for about 15

minutes. Lightly squeeze raisins to remove excess Orange
Juice and discard all juice.

3) In a large bowl whisk together Eggs and Oil. Add and stir
together Salt, Sugar, Pineapple, Grated Carrots, Raisins,
Coconut and Vanilla Extract.

4) In a separate larger bowl combine Cake Flour, Baking

Powder, Baking Soda and Cinnamon. Then sift these dry
ingredients 3 times.

5) Using a rubber spatula, stir the wet ingredients into the

dry ingredients. Add the Walnuts and stir until evenly
combined.

6) Bake the three 9" cake pans at 350F degrees for

approximately 25 minutes. Or, bake the one 13" x 9" cake
pan at 350F degrees for approximately 45 minutes. Bake
until a toothpick inserted into the center comes-out clean.
Allow to cool in the pan(s).

7) Prepare Frosting. Beat Cream Cheese, Butter and

Vanilla Extract until "just" smooth. Sift the Powdered
Sugar very well, then add to the cream cheese mixture and
blend until smooth.
 Genoise

EGGS 3#

SUGAR 1# 14 OZ.

CAKE FLOUR - sifted 1# 6 OZ.

CORNSTARCH 8 OZ.

BUTTER -melted & cooled 10 OZ.

VANILLA OR LEMON EXTRACT 1 T.

METHOD:

1) Combine the eggs and sugar in a Hobart bowl, and heat

over a double boiler until the mixture reaches 110 degrees.

2) Return to the Hobart mixer; and whip the egg mixture on

3rd speed, until the foam is thick and light and begins just to
recede. About 15 minutes.

3) Reduce mixer to 2nd speed for 10 minutes.

4) Sift dry ingredients 3 times.

5) With your hand, gently fold the sifted dry ingredients into
the egg mixture. Be careful not to deflate the foam.

6) Remove a small portion of batter and place in a small

bowl, add the melted butter and vanilla and carefully blend
together.

7) Quickly and gently fold the butter mixture back into the
remaining batter.

8) Immediately portion into paper lined and sprayed cake

pans.

9) Bake @ 365 degrees - approximately 25 minutes.

 Chocolate Genoise

EGGS 3#

SUGAR 1# 14 OZ.

SALT 1/4 OZ.

BAKING SODA 1/2 tsp.

WATER 1 OZ.

CAKE FLOUR - sifted 1# 1 OZ.

COCOA POWDER 5 OZ.

CORNSTARCH 8 OZ.

BUTTER -melted & cooled 5 OZ.

VANILLA 2 T.

METHOD:

1) Combine the eggs, sugar and salt in a Hobart bowl.

Dissolve the baking soda into the water and add to above.
Heat over a double boiler until the mixture reaches 110
degrees.

2) Return to the Hobart mixer; and whip the egg mixture on

3rd speed, until the foam is thick and light and begins just to
recede. About 15 minutes.

3) Reduce mixer to 2nd speed for 10 minutes.

4) Sift dry ingredients together - 3 times.

5) With your hand, gently fold the sifted dry ingredients into
the egg mixture. Be careful not to deflate the foam.

6) Remove a small portion of batter and place in a small

bowl, add the melted butter and vanilla and carefully blend
together.

7) Quickly and gently fold the butter mixture back into the
remaining batter.

8) Immediately portion into paper lined and sprayed cake

pans.

9) Bake @ 365 degrees - approximately 25 minutes.

 Sponge Roll

EGGS 2 # 8 oz.

SUGAR 2#

SALT .5 oz.

MILK 8 oz.

MARGARINE 10 oz.

CAKE FLOUR - sifted 1# 8 oz.

BAKING POWDER .25 oz.

VANILLA EXTRACT .5 oz.

Yields: 3 Full Sheetpans

METHOD: Egg Foaming Method

1) Prepare a sheetpan with parchment and grease with pan

spray.

2) Place the eggs, vanilla, sugar and salt is a mixing bowl,

and heat over a waterbath until 110F. Using a whisk, whip
on high speed until the foam falls from the whip in a very
thick ribbon!

3) In a medium pot, scald the milk and margarine.

4) Sift the cake flour and baking powder - 3 times.

5) Gently fold-in 3/4 of the flour into the egg foam, then fold-
in 1/2 of the milk mixture. Then alternate adding the
remaining flour and milk.

6) Spread evenly onto the prepared sheetpan.

7) Bake @ 375F degrees for about 10 minutes. Watch

carefully!!!!

8) Allow to cool for 5 minutes. Then invert onto a dusted

sheet of parchment paper. Remove parchment immediately,
or the parchment will stick.
 Boston Cream Pie

Pastry Cream: In a medium-sized stainless steel bowl, mix

the sugar and egg yolks. (Do not let this mixture sit too long
or you will get pieces of egg forming.) Sift the flour and
cornstarch together and then add to the egg mixture, mixing
until you get a smooth paste. Set aside.

Meanwhile in a small saucepan, bring the milk just to a boil

over medium heat. (Watch carefully and remove from heat
just as the milk starts to foam up.) Pour the milk slowly into
the egg mixture, whisking constantly to prevent curdling. (If
you get a few pieces of egg (curdling) in the mixture, pour
through a strainer.)
Pastry Cream:
Place the egg mixture into a medium saucepan and cook
over medium heat until boiling, whisking constantly. When it 1/4 cup (50 grams) granulated white sugar
boils, continue to whisk constantly for another 30 - 60
seconds until it becomes thick. 3 large egg yolks

Remove from heat and whisk in the vanilla extract. Pour 1/8 cup (20 grams) all-purpose flour
into a clean bowl and immediately cover the surface with
plastic wrap to prevent a crust from forming. Let the cream Scant 3 tablespoons (20 grams) cornstarch
cool in the refrigerator for a few hours.
1 1/4 cups (300 ml) milk
Sponge Cake: Preheat oven to 350 degrees F (177
degrees C) and place rack in center of oven. Butter and line 1 teaspoon vanilla
the bottoms of two - 8 inch (23 cm) round cake pans with
parchment paper.
Sponge Cake:
While the eggs are still cold separate three of the eggs,
placing the yolks in one large mixing bowl and the whites in 5 large eggs
another bowl. To the yolks, add the two remaining
eggs. Cover the two bowls with plastic wrap and allow the 3/4 cup (150 grams) granulated white
eggs to come to room temperature before using (about 30 sugar, divided
minutes).
1/2 teaspoon pure vanilla extract
Meanwhile, in a small bowl whisk together the flours,
baking powder, and salt. Set aside. 1/2 cup (60 grams) plain cake flour (not
self-rising)
Place the milk and butter in a small saucepan, over low
heat, and warm until the butter melts. Remove from heat, 1/4 cup (35 grams) all purpose flour
cover, and keep warm.
1 teaspoon baking powder
In your electric mixer, fitted with the paddle attachment, (or
with a hand mixer) beat the whole eggs and yolks and 6 1/4 teaspoon salt
tablespoons (75 grams) of the sugar on high speed for
about five minutes, or until they are thick, fluffy and light
3 tablespoons milk
colored (when you slowly raise the beaters the batter will
fall back into the bowl in a slow ribbon). Beat in the vanilla
extract. 2 tablespoons (28 grams) unsalted butter

In another clean mixing bowl, with the whisk attachment, (or 1/8 teaspoon cream of tartar
with a hand mixer) beat the egg whites and cream of tartar,
at low speed, until foamy. Increase the speed to medium- Chocolate Glaze:
high and gradually add the remaining sugar, beating until 4 ounces (120 grams) semisweet
soft, moist peaks form. Gently fold a little of the whites into chocolate, chopped
the batter to lighten it, and then add the rest of the whites
folding just until incorporated. Sift half of the flour mixture 1/2 cup (120 ml) heavy whipping cream
over the top of the batter and gently fold through with a
rubber spatula or whisk. Sift the remaining flour over the 1 teaspoon unsalted butter
batter and fold in. Do not over mix.

Make a well in the center of the batter and pour the melted
butter/milk mixture into the bowl. Gently but thoroughly fold
the butter mixture into the batter. Do not over mix.

Divide the batter between the two prepared pans,

smoothing the tops, and bake for about 18 - 20 minutes or
until light brown and springy to the touch. (A toothpick
inserted in the middle will come out clean.) Remove from
oven and place on a wire rack to cool. Immediately run a
spatula or sharp knife around the inside of the pans and
then invert the cakes onto a wire rack. Remove parchment
paper and re-invert. Cool completely.

When the cakes have cooled and you are ready to

assemble the Boston Cream Pie, make the Chocolate
Glaze: Place the chopped chocolate in a small heatproof
bowl. Bring the cream and butter just to a boil in a
saucepan over medium heat. Immediately pour the boiling
cream over the chocolate and allow to stand for a 3-5
minutes. Gently stir until smooth. Set aside for a few
minutes until it has thickened to pouring consistency.

To Assemble: Place one cake layer on your serving plate,

bottom side facing up. Spoon the pastry cream onto the
cake, spreading to make an even layer. Place the second
cake layer (bottom side up) onto the filling. Pour the glaze
onto the center of the cake and carefully spread the glaze,
with an offset spatula, to the edges of the cake, allowing the
glaze to drip down the sides. Let the cake sit until the glaze
sets, about one hour. Serve. This cake is best eaten the
same day it is made. Cover and refrigerate any leftovers.
 Carrot Cake Tested Recipe

Carrot Cake Recipe:

1 cup (100 grams) pecans or walnuts

3/4 pound (340 grams) raw carrots (about 2 1/2 cups finely grated)

2 cups (260 grams) all-purpose flour

1 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

4 large eggs

1 1/2 cups (300 grams) granulated white sugar

1 cup (240 ml) safflower, vegetable or canola oil (or other flavorless oil)

2 teaspoons pure vanilla extract

Cream Cheese Frosting:

1/4 cup (57 grams) unsalted butter, room temperature

8 ounces (227 grams) cream cheese, room temperature

2 cups (230 grams) confectioners (powdered or icing) sugar, sifted

1 teaspoon (4 grams) pure vanilla extract

1 teaspoon finely grated lemon zest (outer yellow skin)

Garnish: (Optional)

1 cup (100 grams) toasted and finely chopped walnuts or pecans

Marzipan Carrots

Carrot Cake: Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven.
Butter or spray two - 9 x 2 inch (23 x 5 cm) cake pans and line the bottoms of the pans with a circle of
parchment paper.

Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and
then chop coarsely.

Peel and finely grate the carrots. Set aside.

In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.
Set aside.

In bowl of electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute). Gradually
add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes). Add the oil in a
steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until
incorporated. With a large rubber spatula fold in the grated carrots and chopped nuts. Evenly divide
the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in
the center comes out clean.

Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the
wire rack, remove the pans and parchment paper, and then cool completely before frosting.

To assemble: place one cake layer, top side down, onto your serving plate. Spread with about one
third of the frosting. Gently place the other cake, top of cake facing down, onto the frosting, and
spread the rest of the frosting over the top and sides of the cake. If desired, press toasted and finely
chopped nuts on the sides of the cake and decorate the top of the cake with marzipan carrots (see
below). Cover and refrigerate any leftovers.

Serves 10 - 12.

Cream Cheese Frosting: In bowl of electric mixer (or with a hand mixer), beat the cream cheese and
butter, on low speed, just until blended with no lumps. Gradually add the sifted powdered sugar and
beat, on low speed, until fully incorporated and smooth. Beat in the vanilla extract, and lemon zest.

Marzipan Carrots:

To make the carrots you will need: Marzipan and orange and green icing colors (can use liquid or
paste food coloring). Knead a small amount of orange food coloring into the marzipan until the color is
distributed and is the desired "carrot" color. Shape into carrots, using a toothpick to make
veins. Knead a small amount of green food coloring into the marzipan and make the carrot tops.

Marzipan is a cooked mixture of finely ground almonds, sugar, and water. It is slightly sweeter and
firmer than almond paste and has a smoother texture. It comes in plastic-wrapped rolls.
Pumpkin Cheesecake: Preheat oven to 350 degrees F
(177degrees C) and place the oven rack in the center of the
oven. Butter (or spray with a non stick spray) an 8 inch (20
cm) spring form pan.

For Crust: In a medium sized bowl combine the graham

cracker crumbs, finely ground ginger snap cookies, sugar,
and melted butter. Press the mixture onto the bottom of the
prepared spring form pan. Cover and refrigerate while you
make the cheesecake filling.

For Cheesecake: In a separate bowl, stir to combine the

sugar, cinnamon, ginger, cloves, nutmeg, and salt.
Pumpkin Cheesecake
In the bowl of your electric mixer (or with a hand mixer), on
low speed, beat the cream cheese until smooth (about 2 Crust:
minutes). Gradually add the sugar mixture and beat until
creamy and smooth (1 to 2 minutes). Add the eggs, one at
a time, beating well (about 30 seconds) after each addition. 1 cup (100 grams) graham cracker crumbs
Scrape down the sides of the bowl and beat in the vanilla
extract and pumpkin puree. 1/2 cups (50 grams) finely ground ginger
cookies, homemade or store bought
Pour the filling over the chilled ginger crust and place the
spring form pan on a baking sheet to catch any drips. 1 tablespoon (15 grams) granulated white
Place a cake pan, filled halfway with hot water, on the sugar
bottom shelf of your oven to moisten the air. Bake the
cheesecake for 30 minutes and then reduce the oven 4 - 5 tablespoons (56 - 60 grams) unsalted
temperature to 325 degrees C (165 degrees C) and butter, melted
continue to bake the cheesecake for another 10 - 20
minutes, or until the edges of the cheesecake are puffed Cheesecake:
but the center is still wet and jiggles when you gently shake
the pan. Total baking time 40 - 60 minutes.
2/3 cup (145 grams) light brown sugar
Meanwhile whisk together the sour cream, vanilla extract
1/2 teaspoon ground cinnamon
and sugar. Pour the sour cream mixture over the top of the
baked cheesecake and rotate the pan slightly to evenly
distribute the topping. Return the cheesecake to the oven 1/4 teaspoon ground ginger
and bake about 8 minutes to set the topping. Remove from
oven and place on a wire rack to cool. Loosen the cake 1/8 teaspoon ground cloves
from the pan by running a sharp knife around the inside
edge (this will help prevent the cake from cracking). Then 1/8 teaspoon ground nutmeg
place a piece of aluminum foil over the top of the pan so the
cheesecake will cool slowly. When completely cooled, 1/4 teaspoon salt
cover and refrigerate at least eight hours, preferably
overnight, before serving.
1 pound (454 grams) cream cheese, room
temperature
Topping:
3 large eggs
1 cup(240 ml) sour cream
1 teaspoon pure vanilla extract
1 teaspoon pure vanilla extract
1 cup (210 grams) pure pumpkin puree
¼ cup(50 grams) granulated white sugar (canned or homemade)
 Yellow Butter Cake

Yellow Butter Cake: Preheat oven to 350 degrees F (177 degrees C). Spray two 9-inch x 1 1/2 inch (23 x 4
cm) cake pans with Bakers Joy, line bottoms with parchment paper, then spray again with Bakers Joy. Set
aside.

In a medium bowl lightly combine the egg yolks, 1/4 cup (60 ml) milk, and vanilla extract.

In the bowl of your electric mixer combine the dry ingredients (flour, sugar, baking powder and salt) and mix on
low speed for about 30 seconds or until blended. Add the butter and remaining 3/4 cup (180 ml) milk. Mix on
low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about 2
minutes to aerate and develop the cake's structure. Scrape down the sides of the bowl. Gradually add the egg
mixture, in 3 additions, beating about 30 seconds after each addition to incorporate the egg.

Divide the batter and pour into the prepared pans, smoothing the surface with an offset spatula. (Pans will be
about half full.) Bake 25 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean
and the cake springs back when pressed lightly in center.

Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes onto a
greased rack. To prevent splitting, reinvert cakes so that tops are right side up. Cool completely before
frosting.

Chocolate Frosting: In a stainless steel bowl placed over a saucepan of simmering water, put the chopped
chocolate, cocoa powder, milk, and butter. Stir until the chocolate has melted and the mixture is smooth.
Remove from heat and beat in, with a hand mixer or wire whisk, the confectioners sugar and vanilla extract. If
the frosting is lumpy, strain through a strainer to remove any lumps. Cover and place the frosting in the
refrigerator until it is firm (this may take a few hours). Once the frosting is firm remove from refrigerator and
place in your mixing bowl. Beat the frosting for a minute or two or until it is nice and smooth and of spreading
consistency.

Assemble: Place one cake layer on your serving plate and spread with about 3/4 cup of frosting. Place the
other cake layer on top of the frosting and cover the entire cake with the remaining frosting. Cover and
refrigerate the cake until serving time.

Makes one - 9 inch (23 cm) layer cake.

Yellow Butter Cake Recipe:

6 large egg yolks

1 cup (240 ml) milk

2 teaspoons (8 grams) pure vanilla extract

3 cups (300 grams) sifted cake flour

1 1/2 cups (300 grams) granulated white sugar

1 tablespoon + 1 teaspoon (20 grams) baking powder

3/4 teaspoon (5 grams) salt

12 tablespoons (170 grams) unsalted butter, room temperature and cut into pieces

Chocolate Frosting:

8 ounces (225 grams) bittersweet or semisweet chocolate, chopped

1/4 cup (25 grams) cocoa powder (can use Dutch-processed or regular unsweetened cocoa powder)

3/4 cup (180 ml) milk

1/2 cup (113 grams) unsalted butter, cut into pieces

3 cups (345 grams) confectioners (powdered or icing) sugar, sifted to remove lumps

1 1/2 teaspoon pure vanilla extract

 Vanilla Cake

Vanilla Cake: Preheat oven to 350 degrees F (177 degrees C). Spray two 9-inch x 1 1/2 inch (23 x
4 cm) cake pans with a non stick vegetable/flour spray, line bottoms with parchment paper, then
spray again with the non stick vegetable/flour spray. Can also butter and flour the pans instead of
using the spray.

In a medium bowl whisk together the egg whites, 1/4 cup (60 ml) milk, and vanilla extract.

In the bowl of your electric mixer combine the dry ingredients (flour, sugar, baking powder and salt)
and mix on low speed for about 30 seconds or until blended. Add the butter and remaining 3/4 cup
(180 ml) milk. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to
medium and beat for about 2 minutes to aerate and develop the cake's structure. Scrape down the
sides of the bowl. Gradually add the egg mixture, in 3 additions, beating about 30 seconds after
each addition to fully incorporate the egg.

Divide the batter and pour into the prepared pans, smoothing the surface with the back of a spoon or
an offset spatula. (Pans will be about half full.) Bake 25 to 35 minutes or until a toothpick inserted
into the center of the cake comes out clean and the cake springs back when pressed lightly in
center.

Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes
onto a greased rack. To prevent splitting, re-invert cakes so that tops are right side up. Cool
completely before frosting.

Confectioners Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the butter
until smooth and well blended. Beat in the vanilla extract. With the mixer on low speed, gradually
beat in the sugar. Scrape down the sides of the bowl as needed. Add the milk and beat to combine.
Then, on high speed, beat frosting until it is light and fluffy (about 5 minutes).

Tint portions of frosting with desired food color (I use the gel paste food coloring that is available at
cake decorating stores and party stores).

Assemble: Place one cake layer on your serving plate and spread with about 3/4 cup (180 ml) of
frosting. Place the other cake layer on top of the frosting and cover the entire cake with the
remaining frosting. Cover and refrigerate the cake until serving time.

Makes one - 9 inch (23 cm) layer cake.

Vanilla Cake Recipe:

5 large (150 grams) egg whites

1 cup (240 ml) room temperature milk, divided

2 teaspoons pure vanilla extract

3 cups (300 grams) sifted cake flour

1 1/2 cups (300 grams) granulated white sugar

1 tablespoon + 1 teaspoon baking powder

1/2 teaspoon (5 grams) salt

12 tablespoons (170 grams) room temperature unsalted butter, cut into pieces

Confectioners' Frosting:

4 cups (460 grams) confectioners sugar (icing or powdered sugar), sifted

1 cup (226 grams) unsalted butter, room temperature

1 teaspoon pure vanilla extract

4 tablespoons milk or light cream

Assorted food colors (if desired)

 White Butter Cake

White Butter Cake: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven.
Butter and flour two - 8 inch (20 cm) round cake pans. Line bottoms of pans with parchment paper and
grease and flour parchment paper.

While eggs are still cold separate the eggs, placing the yolks in one bowl and the whites in another
bowl. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before
using (about 30 minutes).

In a mixing bowl sift or whisk together the flour, baking powder, and salt.

In bowl of electric mixer, beat the butter until soft (about 1-2 minutes). Add 3/4 cup (150 grams) of the
sugar and beat until light and fluffy (about 2-3 minutes). Add egg yolks, one at a time, beating after
each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning
and ending with the flour.

In a clean bowl of your electric mixer, with the whisk attachment, beat the egg whites until foamy. Add
the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/4 cup
(50 grams) of sugar and continue to beat until stiff peaks form. With a rubber spatula gently fold a little
of the whites into the batter to lighten it, and then fold in the remaining whites until combined. Do not
over mix the batter or it will deflate.

Divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or
the back of a spoon. Bake in the preheated oven for approximately 20 - 25 minutes, or until a
toothpick inserted in the center of the cake comes out clean.

Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan
and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the
cake layers in the freezer for at least an hour. (This is done to make filling and frosting the cakes
easier.)

Cream Cheese Frosting: Cream the butter and cream cheese together until nice and smooth with no
lumps. Add the confectioners' sugar, one cup at a time, beating well after each addition. Scrape down
the sides of the bowl. Add the zest and vanilla extract and beat on high speed until the frosting is light
and fluffy.

Assemble: Place one of the cake layers, top of the cake facing down, onto your serving platter.
Spread the cake layer with about 1/4 cup of strawberry sauce or your favorite jam. Next, spread about
3/4 cup of the frosting on top of the sauce or jam. Place the next cake layer, top of the cake facing
down, onto the filling. Spread the remaining frosting over the top and sides of the cake. Cover and
refrigerate until serving time. Just before serving garnish the top of the cake with fresh berries.

Makes one - 8 inch (20 cm) two layer cake.

White Butter Cake:

2 large eggs, separated

1 3/4 cups (175 grams) sifted cake flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (113 grams) unsalted butter, at room temperature

1 cup (200 grams) granulated white sugar, divided

1 teaspoon pure vanilla

1/2 cup (120 ml) milk

1/8 teaspoon cream of tartar

Filling:

1/4 cup strawberry puree (sauce) or 1/4 cup of your favorite jam

Cream Cheese Frosting:

1/2 cup (113 grams) unsalted butter, room temperature

1 - 8 ounce (227 grams) cream cheese, room temperature

2 1/2 cups (290 grams) confectioners' (icing or powdered) sugar, sifted

zest of 1 lemon or orange (outer skin of lemon or orange)

1 teaspoon pure vanilla extract

Garnish:

Fresh Berries

Note: Cream of tartar is used when whipping egg whites to stabilize them, and to prevent over
beating and the whites from drying out.
 Pound Cake

Pound Cake: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven.
Butter or spray with a non stick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the
bottom of the pan with parchment paper and butter the paper.

In a medium bowl lightly combine the eggs, milk, and vanilla extract.

In the bowl of your electric mixer (or with a hand mixer), combine the dry ingredients (flour, baking
powder, salt, and sugar) and mix on low speed for about 30 seconds or until blended. Add the butter
and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the
mixer speed to medium and beat for about one minute to aerate and develop the cake's
structure. Scrape down the sides of the bowl. Gradually add the remaining egg mixture, in 2 additions,
beating about 30 seconds after each addition to incorporate the egg and strengthen the cake's
structure.

Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a
spoon. Bake for about 55 to 65 minutes or until the cake is golden brown and a toothpick inserted in
the center comes out clean. If you find the cake browning too much as it bakes, cover with a piece of
lightly buttered aluminum foil after about 30 minutes.

Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the
cake from the pan and cool completely on a lightly buttered wire rack.

Will keep, well wrapped, several days at room temperature, about one week when refrigerated, or it
can be frozen for two months.

Makes one 9 x 5 x 3 inch loaf.

Pound Cake Recipe:

3 large eggs, room temperature

3 tablespoons milk, room temperature

1 1/2 teaspoons pure vanilla extract

1 1/2 cups (150 grams) sifted cake flour

1 teaspoon baking powder

1/4 teaspoon salt

3/4 cup (150 grams) granulated white sugar

13 tablespoons (185 grams) unsalted butter, room temperature

 Cranberry Swirl Cheesecake
Recipe

Cranberry Filling: In a medium sized saucepan, place cranberries, sugar, and water. Then, over
medium-high heat, cook the ingredients until boiling, stirring to dissolve the sugar. Reduce the heat to
medium low and gently boil the filling, stirring often to prevent the filling from burning, until it becomes
thick and syrupy and reduced to about 2 cups (480 ml). This takes about 20-30 minutes. Remove from
heat, stir in the zest, and let cool completely before using. (I like to make and refrigerate the cranberry
filling the day.)

Cranberry Swirl Cheesecake: Grease, or spray with a non stick vegetable spray, a 9 inch (23 cm)
round springform pan. Preheat oven to 350 degrees F (177 degrees C) and place the oven rack in the
center of the oven.

Crust: In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter. Press
the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of the springform pan. Cover
and refrigerate while you make the filling.

For Filling: In the bowl of your electric mixer (can use a hand mixer) place the cream cheese, sugar,
and flour. Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as
needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down
the sides of the bowl. Add the cream and vanilla extract and beat until incorporated. Remove the crust
from the refrigerator and pour half the cheesecake filling into the pan. Take one-half cup of the
cranberry filling and place spoonfuls over the cheesecake batter and then swirl gently with a knife. Top
with the remaining cheesecake batter. Spoon another one-half cup of the cranberry filling over the
cheesecake batter and swirl gently with a knife. (Note: You will have leftover cranberry filling which can
be served with the baked cheesecake.) Place the cheesecake pan on a larger baking pan (to catch any
drips) and place in the oven.

Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and
continue to bake for another 60 to 70 minutes or until firm and only the center of the cheesecake looks
a little wet and wobbly. Remove from oven and carefully run a knife or spatula around the inside edge of
pan to loosen the cheesecake (helps prevent the surface from cracking as it cools).

Let cool before covering with plastic wrap and refrigerating. This cheesecake tastes best after being
refrigerated at least eight hours or overnight.

Serves about 12-14 people.

Cranberry Filling:

1 - 12 ounce (340 grams) bag of fresh or frozen cranberries

1/2 cup (100 grams) granulated white sugar

2 cups (480 ml) water

zest of one lemon or orange

Graham Cracker Crust:

2 cups (200 grams) of graham wafer crumbs or finely crushed Digestive biscuits

2 tablespoons (25 grams) granulated white sugar

1/2 cup (114 grams) unsalted butter, melted

Cheesecake Filling:

24 ounces (680 grams) (3 - 8 ounces packages) cream cheese, room temperature (use full fat, not
reduced or fat free cream cheese)

1 cup (200 grams) granulated white sugar

1 tablespoon (12 grams) all purpose flour

4 large eggs, room temperature

1 tablespoon heavy whipping cream

1 teaspoon pure vanilla extract

 Tiramisu

Cream Topping: In a medium sized saucepan heat 1 3/4 cups (420 ml) milk and 1/2 cup (100 grams)
sugar just until boiling. Meanwhile, in a heatproof bowl, whisk together the remaining 1/4 cup (60 ml)
milk, 1/4 cup (50 grams) sugar, flour, and egg yolks. When the milk comes to a boil, gradually whisk it
into the egg yolk mixture. Transfer this mixture into another clean large saucepan and cook over
medium heat, stirring constantly, until it comes to a boil. When it boils, continue to whisk the mixture
constantly for another minute or so or until it thickens. Remove from heat and strain into a large bowl.
(This will remove any lumps that may have formed.) Whisk in the Marsala (or rum), vanilla extract,
and butter. Immediately cover the surface of the custard with plastic wrap to prevent a crust from
forming. Refrigerate until cold, approximately two hours.

Once the custard has cooled sufficiently, remove from the refrigerator. In a separate bowl, with a
wooden spoon, beat the mascarpone cheese until it is soft and smooth. Gently fold, or whisk, the
mascarpone into the cold custard until smooth.

Coffee Soaking Syrup: In a large shallow bowl combine the coffee (espresso), sugar, and Marsala
(rum). Taste and add more sugar if you like.

To Assemble: Line a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan with plastic wrap. Make sure the plastic
wrap extends over the sides of the loaf pan.

Have ready the ladyfingers, coffee mixture, and cream filling.

Working with one ladyfinger at a time, dip 8 ladyfingers in the coffee mixture and place them side by
side in a single layer over the bottom of the loaf pan. Spoon 1/3 of the cream filling over the
ladyfingers, making sure they are completely covered. Repeat with another layer of ladyfingers by
dipping them (8) ladyfingers in the coffee mixture and placing them on top of the cream. Again, cover
the ladyfingers with cream and repeat with another layer of ladyfingers, cream, and ladyfingers. Cover
the Tiramisu with plastic wrap and refrigerate at least 6 hours, preferably overnight.

To Serve: Remove the plastic wrap from the top of the tiramisu. Gently invert the Tiramisu from the
loaf pan onto your serving plate and remove the plastic wrap. Sift cocoa powder over the top of the
Tiramisu and decorate with grated or chopped semisweet chocolate and fresh raspberries.

Makes 8 - 10 servings. Preparation time 30 minutes.

Cream Filling:

2 cups (480 ml) milk, divided

3/4 cup (150 grams) granulated white sugar, divided

1/4 cup (35 grams) all purpose flour

6 large egg yolks

1/4 cup (60 ml) Marsala or dark rum

2 teaspoons pure vanilla extract

1/4 cup (57 grams) unsalted butter, cut into small pieces

8 ounces (1 cup) (227 grams) mascarpone cheese

Ladyfingers:

32 crisp ladyfingers (Savoiardi)

Coffee Soaking Syrup:

1 1/2 cups (360 ml) very strong brewed coffee or espresso

1/3 cup (65 grams) granulated white sugar

1/4 cup (60 ml) dark rum or Marsala

Topping:

Cocoa Powder for Garnishing

1 ounce (30 grams) semisweet or bittersweet chocolate, grated or chopped

Fresh Raspberries (optional)

 Cranberry Upside Down

Cranberry Upside Down Cake: Preheat oven to 350 degrees F (177 degrees C) and place rack in the
center of the oven. Butter (or spray with a non stick vegetable spray) a 9 inch (23 cm) round cake pan.

Topping: Place the butter and brown sugar in a small saucepan and stir over medium heat until the
butter has melted and the sugar has dissolved. Continue cooking for a few more minutes until the sugar
starts to caramelize. Then remove from heat, and pour into your prepared cake pan. Sprinkle evenly with
the fresh cranberries.

Cake Batter: In a large bowl, sift or whisk together the flour, baking powder, and salt.

In the bowl of your electric mixer, or with a hand mixer, beat the butter with the sugar until light and fluffy.
Scrape down the sides of the bowl and then beat in the vanilla extract. Add the egg yolks, one at a time,
beating well after each addition. Scrape down the sides of the bowl. Add the flour mixture (in three
additions), alternately with the milk (in two additions), ending with the dry ingredients.

In a clean bowl, whisk the egg whites with the cream of tartar just until the whites hold a firm peak. With a
large spatula gently fold the beaten egg whites into the cake batter in two additions. Pour the batter into
the cake pan, smoothing the top. Bake in preheated oven for 30-40 minutes, or until the top of the cake
has browned, starts to pull away from the sides of the pan, and a toothpick inserted in the center of the
cake comes out clean. Remove from oven and place on a wire rack to cool for about 15 minutes. Run a
sharp knife around the edge of the pan and then invert the cake onto your serving plate.

Serve with softly whipped cream.

Note: Because of the moisture in the cranberries, and because ovens do vary, the baking time can vary
significantly. If you use frozen cranberries (do not thaw) the cake will take longer to bake than if you are
using fresh cranberries.

Makes one - 9 inch (23 cm) cake. Serves 6 to 8.

Topping:

5 tablespoons (1/3 cup) (70 grams) unsalted butter

2/3 cup (140 grams) light brown sugar

8 ounces (2 1/4 cups) (227 grams) fresh cranberries

Cake Batter:

1 1/2 cups (195 grams) all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (113 grams) unsalted butter, at room temperature

1 cup (200 grams) granulated white sugar

1 teaspoon pure vanilla extract

2 large eggs, separated

1/2 cup (120 ml) milk

1/4 teaspoon cream of tartar