Baking Camp Recipes
Vanilla Cake Recipe
3 and 2/3 cups (420g) cake flour* (spoon & leveled)
1 teaspoon salt
1 teaspoon baking powder
3/4 teaspoon baking soda
1 and 1/2 cups (345g) unsalted butter, softened to room temperature
2 cups (400g) granulated sugar
3 large eggs + 2 additional egg whites, at room temperature*
1 Tablespoon pure vanilla extract (yes, Tbsp!)
1 and 1/2 cups (360ml) buttermilk, at room temperature*
1. Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then
grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
2. Make the cake: Whisk the cake flour, salt, baking powder, and baking soda together. Set aside.
3. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar
together on high speed until smooth and creamy, about 3 minutes.
4. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the
3 eggs, 2 egg whites, and vanilla extract on high speed until combined, about 2 minutes. (Mixture
will look curdled as a result of the egg liquid and solid butter combining.) Scrape down the sides
and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients just
until combined. With the mixer still running on low, pour in the buttermilk and mix just until
combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of
the bowl. The batter will be slightly thick.
5. Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around
23-26 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the
center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on
a wire rack.

Chocolate Cupcakes
3/4 cup unsweetened cocoa powder
1/2 cup boiling water
3/4 cup whole milk
9 tablespoons unsalted butter, at room temperature
1 1/2 cups granulated sugar
3 eggs
1/2 tablespoon vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1. Preheat oven to 350 degrees. Prep the cupcake pan with paper liners.
2. Place cocoa powder in medium heatproof bowl. Whisk in boiling water until fully combined. Stir in
the milk and set aside.
3. In the bowel of the mixer fitted with the paddle attachment, cream the butter and granulated sugar
on medium-low speed until light and fluffy, 4 to 5 minutes. Add the eggs one at a time, mixing until
each is fully incorporated before adding the next. Scrape the bowl well.Add the vanilla and mix to
4. In a medium bowl, whisk together the four, baking powder, baking soda and salt. Add one third of
the dry ingredients to the butter mixture and mix on low speed to combine. Add half the cocoa and
milk mixture and mix to incorporate. Repeat, alternating between dry and wet ingredients, until both
are fully incorporated and the batter is smooth.
5. Divide the batter into the cupcake tin using a large ice cream scoop, Bake for 18 to 20 minutes until
toothpick comes out cleanly.

Wilton Buttercream
1/2 cup solid vegetable shortening
1/2 cup (1 stick) unsalted butter, softened
4 cups sifted powdered sugar (confectioners’ sugar)
2 tablespoons milk, heavy cream or water
1 teaspoon vanilla extract (pure or imitation)
1 In a large bowl, cream the butter and shortening. Using an electric mixer, beat on medium speed
using the paddle attachment until light and fluffy for about 1 minute. Beat in vanilla and scrape down
the bowl occasionally.
2 Gradually add powdered sugar, one cup at a time, starting by mixing each cup on a low speed then
beating well on medium speed. Scrape sides and bottom of the bowl after each cup of sugar is
added. When all sugar has been mixed in, the frosting will appear dry and stiff.
3. Gradually add milk or water, adding small amounts at a time until the desired consistency is
reached; continue to beat at medium speed until light and fluffy. Scrape down the bowl once more
and beat again to make sure all the ingredients are incorporated. Add a pinch of salt if too sweet and
mix until completely dissolved.
To color: Use Icing Colors or food coloring to tint frosting to any color

Sugar Cookies
2 and 1/4 cups (281g) all-purpose flour (spoon & leveled)
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (170g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
1/4 or 1/2 teaspoon almond extract (optional, but makes the flavor outstanding)*
Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter
and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the
egg, vanilla, and almond extract (if using) and beat on high speed until combined, about 1
minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be relatively
soft. If the dough seems too soft and sticky for rolling, add 1 Tablespoon more flour.
Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment
paper or a lightly floured silicone baking mat. With a lightly floured rolling pin, roll the dough out to
about 1/4-inch thickness. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch
Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top. (This prevents
sticking.) Place the 2nd rolled-out dough on top. Cover with plastic wrap or aluminum foil, then
refrigerate for 1 hour.
Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or
silicone baking mats. Carefully remove the top dough piece from the refrigerator. If it’s sticking to the
bottom, run your hand under it to help remove it– see me do this in the video above. Using a cookie
cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all is used.
Repeat with 2nd piece of dough.
6. Arrange cookies on baking sheets 3 inches apart. Bake for 11-12 minutes or until lightly browned
around the edges. If your oven has hot spots, rotate the baking sheet halfway through bake time.
Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely
before decorating.

Royal Icing
4 cups (480g) confectioners’ sugar, sifted
3 Tablespoons meringue powder
9–10 Tablespoons room temperature water
In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, beat all of the icing
ingredients together on high speed for 1.5 – 2 minutes. When lifting the whisk up off the icing, the
icing should drizzle down and smooth out within 5-10 seconds. If it’s too thick, add a little more water.
(On particularly dry days, I use up to 12-14 Tablespoons water total.) If it’s too thin, add a little more
sifted confectioners’ sugar.

Chocolate Chip Cookies
3/4 cup dark brown sugar, firmly packed
3/4 cup granulated sugar
1 cup (2 sticks) softened salted butter
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups (12 ounces) semi-sweet chocolate chips
To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric
mixer) add the sugars and beat on medium speed until combined, about 1 minute.
Add the butter and mix on medium-high speed to form a grainy paste, about 4 to 5 minutes, scraping
down the sides of the bowl as necessary.
Add the eggs, vanilla, and beat on medium-low speed until just incorporated, about 1 minute. You
don’t want the sugar granules to start dissolving so don’t overmix.
Add the flour, baking soda, salt, chocolate chips, and beat on low speed until just incorporated, about
1 minute, don’t overmix.
Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 19 equal-sized
mounds of dough. Flatten each mound very slightly. Tip – Strategically place a few chocolate chips on
top of each mound of dough by taking chips from the underside and adding them on top.
Preheat oven to 300F, line a baking sheet with a Silpat or spray with cooking spray. Place dough
mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
Bake for about 15 to 16 minutes, or until edges have set and tops are just set, even if slightly
undercooked, pale, and glossy in the center; don’t overbake. Rotate the baking sheet midway through
baking as insurance that cookies bake evenly as not all ovens cook evenly. Cookies firm up as they

Vanilla & Chocolate Swirl Slice Cookies
Makes about 30 cookies
Vanilla dough
1/2 cup (113g) unsalted butter, room temperature
1/2 cup (100g) granulated sugar
1 egg yolk
1 tsp (5g) vanilla extract
1 1/4 cup (160g) all-purpose flour
1/4 tsp (1g) salt
Chocolate Dough
1/2 cup (113g) unsalted butter, room temperature
1/2 cup (100g) granulated sugar
1 egg yolk
1 cup (125g) all-purpose flour
1/4 cup (30g) unsweetened cocoa powder
1/4 tsp (1g) salt
1 cup nonpareils, colorful
Prepare the vanilla dough. In a large bowl, cream together the butter and sugar for about 3-5 minutes
until creamy. Add egg yolk and vanilla extract and mix until well combined. Incorporate flour and salt
using a spatula or wooden spoon. Wrap the dough in plastic wrap and shape into a rectangle.
Prepare the chocolate dough. In a large bowl, cream together the butter and sugar for about 3-5
minutes until creamy. Add egg yolk and mix until well combined. Incorporate flour, cocoa powder and
salt using a spatula or wooden spoon. Wrap the dough in plastic wrap and shape into a rectangle.
Refrigerate vanilla and chocolate dough for 1 hour.
Roll vanilla dough into a 9×12 inch (23x30cm) rectangle over a parchment paper. Use flour to make
sure the rolling pin doesn’t stick .
Roll chocolate dough into a 9×12 inch (23x30cm) rectangle over a parchment paper. Use flour to
make sure the rolling pin doesn’t stick .
Flip the chocolate dough on top of the vanilla dough. Roll up into a log, cover and refrigerate for 1
Preheat oven to 350F (180C). Line two baking sheets with parchment paper.
Slice the log into ¼ inch (6mm) thick cookies. Place the cookies on the prepared baking sheets with
distance between them.
9. Bake for 12-15 minutes or until slightly golden on the edges. Let the cookies cool on the baking
sheet for 5 minutes. Cool completely on cooling rack.

Glazed Yeast Donuts (makes 16 doughnuts and holes)
1 c. whole milk
1/4 c. plus 1 tsp. granulated sugar, divided
1 packet (or 2 1/4 tsp.) active dry yeast
4 1/2 c. all-purpose flour, plus more for surface
1/2 tsp. salt
6 tbsp. melted butter
2 large eggs
1/2 tsp. pure vanilla extract
Canola or vegetable oil, for frying
1/4 c. whole milk
2 c. powdered sugar
1/2 tsp. pure vanilla extract
Grease a large bowl with cooking spray and set aside. In a small, microwave-safe bowl or glass
measuring cup, add milk. Microwave until lukewarm, 40 seconds. Add a teaspoon of sugar and stir to
dissolve, then sprinkle over yeast and let sit until frothy, about 8 minutes.
In a medium bowl, whisk together flour and salt. In a large bowl, whisk together remaining sugar,
butter, eggs, and vanilla with a wooden spoon. Pour in yeast mixture, mix to combine, then add in dry
ingredients, stirring with a wooden spoon until a shaggy dough forms. Transfer to a lightly floured
surface and knead until elastic and only slightly tacky, adding more flour a teaspoon at a time if
needed, about 5 minutes.
Form into a tight ball then place dough in oiled bowl and cover with a clean dish towel. Let dough rise
in a warm spot in your kitchen until doubled in size, about 1 hour.
Line a large baking sheet with parchment. Punch down dough, then turn onto a lightly floured work
surface and roll out into a ½” thick rectangle. Using a doughnut cutter or 3” and 1” biscuit cutters,
punch out your doughnuts. Re-knead scraps together and punch out as well. Place doughnuts and
holes onto baking sheets, cover with dish towel, and let rise again, about 40 minutes more.
Make glaze: In a large bowl, whisk together milk, powdered sugar, and vanilla until smooth. Set aside.
Line a large baking sheet with paper towels. In a large dutch oven over medium heat, heat 2” oil to
350°. Cook doughnuts, in batches, until deeply golden on both sides, about 1 minute per side. Holes
will cook even faster!
Transfer doughnuts to paper towel-lined baking sheet to drain and cool slightly. Dip into glaze, then
place onto a cooling rack (or eat immediately!).

Chocolate Fudge Cake Doughnuts (12 doughnuts)
2/3 cup (57g) Dutch-process cocoa
1 3/4 cups (206g) All-Purpose Flour
1 1/4 cups (266g) light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (170g) chocolate chips
2 large eggs, at room temperature
3/4 cup (170g) milk, at room temperature
2 teaspoons vanilla extract
2 teaspoons vinegar, white or cider
8 tablespoons (113g) melted unsalted butter or 1/3 cup (67g) vegetable oil
Chocolate icing
1 cup (170g) chocolate chips
4 tablespoons (57g) milk or half & half
1 cup sprinkles
Preheat the oven to 350°F. Lightly grease the wells of two standard doughnut pans. If you don’t have
two pans, simply bake the batter in two batches.
In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, baking soda, salt, and
chocolate chips. Set aside.
In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla, and
vinegar. You may notice some curdling of the milk; that’s OK.
Add the wet ingredients, along with the melted butter or vegetable oil, to the dry ingredients, stirring to
blend; there’s no need to beat the batter, just make sure everything is well-combined.
5. Spoon the batter into the prepared pan(s), filling them between 3/4 and full.
Bake the doughnuts for 12 to 15 minutes, or until a toothpick inserted into the center of one comes
out clean.
Remove the doughnuts from the oven, and after 30 seconds or so, loosen their edges and turn the
pan upside down over a rack. Gently let the doughnuts fall onto the rack. If they seem to be sticking,
use a nylon spatula to gently pry under their edges and loosen them underneath. Allow them to cool
completely before icing.
To make the icing, combine the chocolate chips and milk or half & half in a microwave-safe bowl or
measuring cup. Heat until the half & half is steaming and starting to bubble. Remove from the
microwave, and stir until the chips have melted and the icing is smooth. Dip the top of each doughnut
in the icing then top with sprinkles.

Cake Pops
scraps from the cake class
leftover frosting from class
40 oz candy melts
lollipop sticks
Crumble the cake into the bowl on top of the frosting. Make sure there are no large lumps. Turn the
mixer on low and beat the frosting and cake crumbles together until combined.
Measure 1 Tablespoon of moist cake mixture and roll into a ball. Place balls on a lined baking sheet.
Refrigerate for 2 hours or freeze for 1 hour. Re-roll the chilled balls to smooth out, if needed. Place
back into the fridge as you’ll only work with a couple at a time.
Melt the coating in a 2-cup liquid measuring cup (best for dunking!). you can use a double boiler or
Coat the cake balls: Remove only 2-3 cake balls from the refrigerator at a time. Dip a lollipop stick
about 1/2 inch into the coating, then insert into the center or the cake ball. Only push it about halfway
through the cake ball. Dip the cake ball into the coating until it is completely covered. Make sure the
coating covers the base of the cake ball where it meets the lollipop stick. Very gently tap the stick
against the edge of the measuring cup to allow excess coating to drop off. Decorate the top with
sprinkles and place upright into a styrofoam block or box (as explained above). Repeat with
remaining cake balls, only working with some out of the refrigerator at a time. The cake balls must be
very cold when dipping!
Coating will set within an hour. Store cake pops in the refrigerator for up to 1 week.

Tempering chocolate
1 1/2 to 2 pounds semi sweet chocolate
Finely chop 1 1/2 to 2 pounds chocolate. Smaller amounts make it difficult to control the temperature
Place two-thirds of the chocolate in a double boiler or metal bowl set over a saucepan of simmering
water. Make sure the bottom of the bowl does not touch the water. Place a candy thermometer or
digital thermometer in the chocolate and stir frequently with a rubber spatula.
Do not let the temperature of the chocolate exceed 120°F for dark chocolate or 105°F for milk or
white chocolate. When the chocolate has fully melted, remove the bowl from heat. Wipe the bottom of
the bowl to get rid of any condensation.
Stir in the remaining third of the chocolate a little at a time. Let it melt before adding more.
Let the chocolate cool to about 82°F. It it is warmer, keep stirring and let it cool some more. If it is
cooler, begin reheating in the next step.
Once the chocolate is 82°F, place it back over simmering water. For dark chocolate, reheat to 88°F to
91°F. For milk and white chocolate, reheat to 85°F to 87°F. Remove the bowl from heat once you
have reached the right temperature.
Spread a small spoonful of chocolate on a piece of wax paper. If it looks dull or streaky, re-temper the
chocolate, starting with step 2. If it dries quickly with a glossy finish and no streaks, the chocolate is in
Keeping chocolate in temper
Once melted chocolate has been tempered, it must be used before it cools and sets. If it cools to
about 84°F to 86°F and is still fairly liquid, it can be reheated to a liquid consistency. If it has
completely cooled and solidified, it should be re-tempered. Heat it for 5 to 10 seconds at a time,
stirring and checking the temperature before reheating. For dark chocolate, reheat to 88°F to 91°F.
For milk and white chocolate, reheat to 87°F to 88°F. If you keep your chocolate within these
temperature ranges, it will stay in temper and be liquid enough to use.
Molding chocolate
Tempered semi sweet chocolate
melted white candy coating
If you are painting details into the mold with colored white chocolate or colored cocoa butter, make
sure the colored chocolate or cocoa butter has set before you begin the steps below.
Lay mold on a flat surface, such as a countertop or table.
Temper your chocolate according to instructions for the type of chocolate you have purchased.
Fill each mold cavity/opening until chocolate is level with the top of each opening.
Gently tap the mold on the counter until you remove all of the air bubbles.
Scrape excess chocolate from the mold by running the edge of your offset spatula, bench scraper or
pastry scraper along the surface of your mold.
Let the molded chocolate set-up (harden) in the refrigerator on a level tray for 10 minutes.
Check to see if the chocolate has completely set-up. Do not attempt to release the chocolate until it is
completely dry and contracted from the mold. If you’re using a clear mold, you’ll be able to tell that the
chocolate is ready when it uniformly does not look wet on the underside of the mold. When it’s ready,
turn the mold upside down and tap it until the chocolate comes out of the mold. This is a good time to
use your candy makers gloves to prevent fingerprints on your molded pieces.
If there is any moisture on the chocolate, gently dry with a dry paper towel.
Tempered chocolate in squeeze bottle for chocolate art
Tempered chocolate for dipping strawberries

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