Creative Flavors for Cakes, Fillings & Frostings

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Creative Flavors for Cakes, Fillings & Frostings with Jenny McCoy What You ll Need Supplies SUPPLIES Cooking spray Parchment paper Plastic wrap Stand mixer with glass bowls, whip and paddle

Fine-mesh sieve Cake tester Spoons Microplane fine-mesh zester Medium double boiler Candy or digital instant-read thermometer (for up to 400 degrees) Whisk Wooden spoon Medium saucepan Small pot

1 Creative Flavors for Cakes, Fillings & Frostings with Jenny McCoy What You ll Need Supplies SUPPLIES Cooking spray Parchment paper Plastic wrap Stand mixer with glass bowls, whip and paddle attachments Sifter Metal offset spatulas, small and large Chef s knife Paring knife Bread knife Cutting board Measuring cups, liquid and powder Measuring spoons Rubber spatulas, small and large Fine-mesh sieve Cake tester Spoons Microplane fine-mesh zester Medium double boiler Candy or digital instant-read thermometer (for up to 400 degrees) Whisk Wooden spoon Medium saucepan Small pot Medium pot Glass bowls of various sizes Plastic pastry bags Basic round pastry tip set 8" cake pans Food processor Metal bench scraper Cake turntable 8" cardboard cake rounds Ingredients, as needed, for cakes, fillings or icings Craftsy.com 1

PERFECT WHITE CAKE Makes three 8" (20 cm) round cake layers 3 1 /3 cups (375 g) cake flour 2 2 /3 cups (520 g) granulated sugar 1½ teaspoons fine sea salt 2 tablespoons (30 g) baking powder 9 large

2 PERFECT WHITE CAKE Makes three 8" (20 cm) round cake layers 3 1 /3 cups (375 g) cake flour 2 2 /3 cups (520 g) granulated sugar 1½ teaspoons fine sea salt 2 tablespoons (30 g) baking powder 9 large egg whites (280 g), at room temperature 1½ teaspoons vanilla extract 1½ cups (336 ml) whole milk, at room temperature 2¼ sticks (280 g) unsalted butter, cold and cubed Cake Recipes Position a rack in the center of the oven and preheat oven to 350 F (175 C/gas mark 4). Lightly grease three 8" (20 cm) round cake pans with nonstick cooking spray and line with parchment paper rounds. Lightly grease the tops of the paper in the pans. Sift together flour, sugar, salt and baking powder. In a bowl, whisk the egg whites, vanilla extract and milk together. In the bowl of a stand mixer, fitted with the paddle attachment, mix the dry ingredients and butter on low speed until crumbly and no lumps of butter remain. (the mixture will resemble cornmeal). Scrape down sides of the bowl. Slowly add the egg mixture and beat until smooth, about 3 to 5 minutes. Spread the batter into the prepared pans and bake until light golden brown and knife inserted into cake comes out clean, 25 to 30 minutes. Let the cakes cool completely before frosting. S Cinnamon Sift 1 tablespoon ground cinnamon with the dry ingredients. Espresso Add 3 tablespoons (12 g) very finely ground espresso to the dry ingredients. Rosewater Substitute the 1½ teaspoons vanilla extract for 1 tablewpoon rosewater. Orange Substitute the 1½ teaspoons vanilla extract for 3 tablespoons (45 ml) Grand Marnier liqueur. Add the finely grated zest of two oranges to the egg mixture. Malted Milk Add ¼ cup plus 2 tablespoons (15 g) malted milk powder with the dry ingredients. Substitute the 1½ teaspoons vanilla extract for 2 tablespoons barley malt syrup. Major and small appliances by Craftsy.com 2

YELLOW SPONGE CAKE Makes three 8" (20 cm) round cake layers 3 cups (336 g) cake flour 1 teaspoon fine sea salt ¾ teaspoon baking soda 1½ sticks (168 g) unsalted butter, cold and cut into cubes 1¾

3 YELLOW SPONGE CAKE Makes three 8" (20 cm) round cake layers 3 cups (336 g) cake flour 1 teaspoon fine sea salt ¾ teaspoon baking soda 1½ sticks (168 g) unsalted butter, cold and cut into cubes 1¾ cups (343 g) granulated sugar, divided 1 teaspoon vanilla extract 7 large eggs (350 g), separated ¼ teaspoon cream of tartar 1 cup plus 2 tablespoons (252 g) sour cream Cake Recipes Position a rack in the center of the oven and preheat oven to 350 F (175 C/gas mark 4). Lightly grease three 8" (20 cm) round cake pans with nonstick cooking spray and line with parchment paper rounds. Lightly grease the tops of the paper in the pans. Sift together flour, salt and baking soda. In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter and 1½ cups (300 g) sugar together until smooth and no lumps of butter remain. Add the vanilla extract and 7 egg yolks and mix until just combined. Scrape down sides of the bowl, slowly add sifted dry ingredients and sour cream, alternating between the two until fully combined. Scrape down sides of bowl and mix until batter is light and fluffy, about 3 to 5 minutes. Transfer batter to a large mixing bowl. In a clean bowl of a stand mixer, fitted with the whip attachment, beat the remaining 7 egg whites, cream of tartar, and remaining ¼ cup (43 g) of sugar on high speed until tripled in volume and soft, but not dry, peaks form. Gently fold the whipped egg whites into the batter, in two additions. Spread the batter into the prepared pans and bake until light golden brown and knife inserted into cake comes out clean, about 30 minutes. Let the cakes cool on rack for about 20 minutes, then carefully turn the cakes out of the pans on onto a rack to cool completely before frosting. S Thyme Lemon Add the finely-grated zest of two lemons and 2 tablespoons of fresh thyme leaves, stems removed, to the batter along with the vanilla extract and egg yolks. Grapefruit Add the finely grated zest of three grapefruits to the batter along with the vanilla extract and egg yolks. Add ¼ cup grapefruit juice along with the vanilla extract and egg yolks. Raspberry Gently toss 1 cup (112 g) fresh raspberries in about 2 tablespoons flour, then gently fold into the cake batter after the whipped egg whites are fully combined. Craftsy.com 3

4 Creative Flavors for Cakes & Fillings with Jenny McCoy SUPER DARK CHOCOLATE CAKE Makes three 8" (20 cm) round cake layers 2 cups (252 g) unbleached all-purpose flour ½ cup plus 2 tablespoons (53 g) dutch-processed cocoa powder 1½ teaspoons instant espresso ½ teaspoon fine sea salt 1½ teaspoons baking soda 5 large eggs (250 g) 1½ teaspoons vanilla extract 1¾ cups plus 2 tablespoons (368 g) granulated sugar 1 cup plus 2 tablespoons (236 g) canola oil 1½ cups (336 g) whole milk Position a rack in the center of the oven and preheat to 350 F (175 C/gas mark 4). Lightly grease three 8" round cake pans with nonstick cooking spray and line with parchment paper rounds. Lightly grease the tops of the paper in the pans. Sift together flour, cocoa, espresso, salt and baking soda. In the bowl of a stand mixer, fitted with the whip attachment, beat the eggs, vanilla and sugar on high speed until thickened and light in color, about 3 minutes. Gradually add oil and continue to mix until evenly combined. Reduce speed of mixer to low and gradually add dry ingredients and coffee, alternating between the two until fully combined. Scrape down sides of bowl and mix until batter is smooth. Divide the batter evenly among the cake pans and bake until a cake tester inserted into the center of the cake comes out clean, about 25 minutes. Let cakes cool completely before icing. S Toasted Coconut Substitute the vanilla extract with 1 tablespoon coconut extract. Fold 1½ cups of toasted sweetened shredded coconut into batter after the dry ingredients and milk are fully combined. Hazelnut Substitute 2 /3 cup of the all-purpose flour for 1 cup (85 g) hazelnut flour. Substitute the 1½ teaspoons vanilla extract for 1 tablespoon Frangelico (optional). Add 3 tablespoons (51 g) praline paste. Fold 1½ cups (294 g) toasted hazelnuts, finely chopped, into the batter after the dry ingredients and milk are fully combined. Double Chocolate Chip Fold 1½ cups (294 g) finely chopped chocolate into the batter after the dry ingredients and milk are fully combined. Espresso Almond Substitute 2 /3 cup of the all-purpose flour for 1 cup (85 g) almond flour. Increase the 1½ teaspoons instant espresso to 4 teaspoons. Substitute the 1½ teaspoons vanilla extract for 1½ teaspoons almond extract. Substitute the 1½ cups milk for 1½ cups (336 g) brewed coffee, at room temperature. Fold 1½ cups (126 g) toasted sliced almonds, roughly chopped, into the batter after the dry ingredients and milk are fully combined. Cayenne Add 1 teaspoon ground cayenne to the dry ingredients. Cake Recipes Craftsy.com 4

5 LEMON THYME CURD 2 tablespoons water 1 teaspoon powdered gelatin ¾ cup plus 2 tablespoons (172 g) granulated sugar Finely grated zest of 4 lemons 1 cup lemon juice (224 g) 2 tablespoons fresh thyme leaves, stems removed 8 large egg yolks (160 g) 3 large eggs (150 g) ¼ teaspoon fine sea salt 2 sticks (224 g) unsalted butter, cubed Bring a medium pot filled with about 2 inches of water to a simmer. Place the 2 tablespoons of water in a small bowl, sprinkle genatin over the surface and set aside until ready to use. In a large heatproof glass bowl, whisk sugar, lemon zest and juice, yolks, eggs and salt together until evenly combined. Add the gelatin. Place bowl over simmering water, and while whisking constantly, cook curd until the mixture thickens and reaches 165 F (74 C), about 10 minutes. Immediately remove lemon curd from heat, add butter and whisk until smooth. Place bowl of curd over another large bowl filled with ice water. Stir until cooled to room temperature. Strain mixture through a fine mesh sieve and refrigerate until ready to use. Passion Fruit Remove finely grated zest of 4 lemons. Substitute the 1 cup lemon juice for 1 cup frozen passion fruit puree, thawed. Remove the 2 tablespoons fresh thyme leaves. Filling Recipes VANILLA BEAN EARL GREY PASTRY CREAM 3 cups (672 g) whole milk Seeds of 1 vanilla bean 3 tablespoons loose Earl Grey tea leaves ¾ cup (147 g) granulated sugar 2 large eggs (100 g) 8 large egg yolks (160 g) ¼ cup + 2 tablespoons (42 g) cornstarch ¾ stick (84 g) unsalted butter, cubed In a medium saucepan, bring the milk, vanilla bean, Earl Grey tea and ½ cup of sugar to a boil. In a large bowl, whisk the eggs, yolks, cornstarch and ¼ cup sugar until smooth. Set aside. Slowly pour the hot milk over the eggs, while whisking constantly, until fully combined. Return the entire mixture to the pot and cook over low heat until thickens and bubbles rise to the surface, while stirring constantly. Remove from heat. Strain the pastry cream through a fine-mesh sieve into a shallow dish, add the butter and whisk smooth. Cover the surface directly with plastic wrap, and refrigerate until chilled and set. Toasted Almond Substitute the 1 vanilla bean for 2 teaspoons almond extract. Substitute the Earl Grey tea leaves for ¾ cup (168 g) toasted almonds, roughly chopped. Once the milk has come to a boil, remove from heat and let steep for 10 minutes. Return to a boil, then proceed with recipe as directed. Craftsy.com 5

MILK CHOCOLATE LAVENDER MOUSSE 1 cup (224 g) heavy cream 2 cups (336 g) milk chocolate chips 4 large egg yolks (80 g) ¼ cup (56 g) granulated sugar 2 tablespoons light corn syrup ¼ cup (56 g) water 1

6 MILK CHOCOLATE LAVENDER MOUSSE 1 cup (224 g) heavy cream 2 cups (336 g) milk chocolate chips 4 large egg yolks (80 g) ¼ cup (56 g) granulated sugar 2 tablespoons light corn syrup ¼ cup (56 g) water 1 teaspoon vanilla extract ¼ teaspoon fine sea salt 4 drops to 1 teaspoon lavender essential oil, to taste Filling Recipes In the bowl of a stand mixer, fitted with the whip attachment, beat the heavy cream until soft peaks form. Transfer to a large bowl and refrigerate until ready to use. In a heatproof bowl, set over a pot of simmering water, melt the milk chocolate chips. Remove from heat and let stand at room temperature until ready to use. In the clean bowl of a stand mixer, fitted with the whip attachment, beat the egg yolks on medium speed. Meanwhile, in a small pot, cook the sugar, corn syrup, water, vanilla, and salt, until the mixture reaches 220 F (104 C) on an instant-read thermometer. Immediately remove the pot from the heat and slowly pour over the egg yolks, with the stand mixer running. Increase the speed of the mixer to high and whip until light, fluffy, about tripled in volume and cooled to room temperature. Remove the bowl of whipped egg yolks from the mixer, add the melted milk chocolate and quickly fold until smooth. Gently fold the whipped cream into the mousse. Add the lavender oil, to taste, and fold until evenly incorporated. S Autumn Spice Substitute the lavender oil for 1½ teaspoons ground cinnamon, ¾ teaspoon ground ginger, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves. Proceed with the recipe as directed. Dark Chocolate Peppermint Substitute the 2 cups of milk chocolate chips, for 1½ cups (252 g) dark chocolate chips. Substitute the lavender essential oil for 1½ teaspoons peppermint extract. Dark Chocolate Orange Substitute the 2 cups of milk chocolate chips, for 1½ cups dark chocolate chips (252 g). Add the finely grated zest of two oranges to the egg yolks, before adding the cooked sugar syrup. Remove the lavender essential oil. Craftsy.com 6

7 CITRUS VANILLA BEAN MERINGUE 4 large egg whites (120 g) Seeds of ½ vanilla bean 1¼ cups (245 g) granulated sugar ¼ cup (56 g) water 1 tablespoon light corn syrup ¼ teaspoon fine sea salt Finely grated zest of 1 lemon Finely grated zest of 1 lime Finely grated zest of 1 orange In the bowl of a stand mixer, fitted with the whip attachment, beat egg whites, vanilla and 1 tablespoon of sugar on low speed. Combine remaining sugar, water, corn syrup and salt in a small saucepan and over medium heat, cook the mixture until it reaches 238 F (114 C). Remove from heat, increase speed of mixer to medium high, and very slowly pour hot sugar mixture over the egg whites, taking care not to pour mixture onto the moving whip. Increase the speed of the mixer to high and whip until mixture is thicky, glossy and cooled to room temperature. Add the vanilla bean and citrus zests and whip until just combined. Refrigerate until ready to use. Toasted Coconut Remove the vanilla bean and all citrus zests. Fold 1 cup (75 g) toasted, sweetend shredded coconut to meringue once cooled to room temperature. Icing Recipes CINNAMON ALMOND BUTTERCREAM ICING 6 large egg whites (180 g) 1 cup and 1 tablespoon (238 g) granulated sugar ¼ cup (56 g) water 1 tablespoon light corn syrup ¼ teaspoon fine sea salt 2 teaspoons ground cinnamon 2 teaspoons almond extract 3 sticks (336 g) unsalted butter, softened 1 cup (84 g) toasted, sliced almonds (optional) In the bowl of a stand mixer, fitted with the whip attachment, beat the egg whites and 1 tablespoon of sugar on low speed. Combine remaining sugar (226 g), water, corn syrup and salt in a small saucepan and over medium heat, cook the mixture until it re aches 238 F (114 C). Remove from heat, increase the speed of the mixer to medium high, and very slowly pour the hot sugar mixture over the egg whites, taking care not to pour mixture onto the moving whip. Increase speed of mixer to high and whip until thick, glossy, and cooled to room temperature. Reduce the speed of the mixer to low and slowly add the ground cinnamon, almond extract and the softened butter, one stick at a time. Scrape down the sides of the bowl, increase the speed of the mixer to high, and whip until thickened and completely smooth, about 10 minutes. Fold toasted sliced almonds into buttercream by hand, if desired. Cocoa, Hazelnut and Orange Remove the ground cinnamon and almond extract. Once the buttercream is whipped completely smooth, fold ¼ cup (21 g) of sifted cocoa powder, the finely grated zest of 1 orange, and whip until evenly combined. Fold the 1 cup (170 g) chopped roasted hazelnuts into the buttercream by hand. Craftsy.com 7

TIRAMISU CREAM CHEESE FROSTING 1½ sticks (168 g) unsalted butter, softened 2¼ cups (504 g) cream cheese, softened 2 cups (223 g) confectioner s sugar, sifted 2-4 tablespoons Amaretto liqueur, to

8 TIRAMISU CREAM CHEESE FROSTING 1½ sticks (168 g) unsalted butter, softened 2¼ cups (504 g) cream cheese, softened 2 cups (223 g) confectioner s sugar, sifted 2-4 tablespoons Amaretto liqueur, to taste 2-4 tablespoons Kahlua liqueur, to taste Icing Recipes In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and cream cheese on low speed until combined. Slowly add the confectioner s sugar and continue to mix until smooth. Scrape down the sides of the bowls, add the Amaretto and Kahlua, increase the speed of the mixer to mediumhigh and beat until thickened and smooth. Refridgerate until ready to use. Raspberry Remove the Amaretto and Kahlua. Once the frosting is thickened and smooth, gently fold in 1-1½ cups ( g) fresh raspberries or ¾ cup (245 g) raspberry jam by hand until evenly combined. END Craftsy.com 8

Chocolate, Banana and tennis biscuit Icebox Cake

Piesangbrood Chocolate, Banana and tennis biscuit Icebox Cake An overnight stint in the fridge softens the biscuits and firms up the pudding to create a sliceable dessert in this icebox cake recipe. Ingredients