Recipes

Here are some recipes that I use very often and have adapted from other amazing bakers. Feel free to try them out or ask me any question about them.

 Batter Amounts and Baking Times

I use 3” deep pans, so batter amounts and baking time are for that size pan.

 Swiss Meringue Buttercream Recipe

Adapted from Kara’s Couture Cakes Recipe.

Ingredients

• 20 oz sugar

• 27 gr Meringue powder

• 13 oz Egg whites (can be fresh or pasteurized)

• 32 oz Unsalted, room temperature butter (8 sticks)

• 7.5 oz Shortening

• 3 Tbsp vanilla bean paste

Directions

1. Whisk sugar and meringue powder together in the bowl of a stand mixer.

2. Add egg whites to the sugar mixture in the stand mixer bowl.

3. Heat gently over boiling water to 155˚F (all sugar should be dissolved) whisking the whole time.*

4. Using the whip attachment, whisk on high speed for 20 minutes in stand mixer until firm, glossy peaks.

5. Cool in refrigerator for 15 minutes.

6. Use the paddle attachment, set to medium speed and slowly add the shortening in chunks and beat for 1 minute.

7. Add butter (1 stick at a time) and beat for 1 minute. Repeat until all butter has been added.

8. Add vanilla and beat on medium speed for 5 minutes.

Vanilla Cake Recipe & Variations

Adapted from Baked by Dan’s recipe.

Ingredients

• 700 gr sugar

• 400 gr cake flour

• 160 gr all purpose flour

• 5 teaspoons baking powder

• 2 teaspoon salt

• 430 gr heavy whipping cream

• 280 gr vegetable oil

• 120 gr buttermilk

• 6 large eggs

• 2 tablespoon vanilla bean paste

Directions

1. Preheat over to 350 and line the bottom and sides of your pan with parchment paper.

2. Sift sugar, cake flour, all purpose flour, baking powder, and salt together in the bowl of a stand mixer with whisk attachment.

3. Add heavy cream, vegetable oil, buttermilk, eggs and vanilla to another bowl and mix slightly to break up the eggs

4. Add the milk mixture to the dry ingredients all at once and mix on low to get everything incorporated. Scrape down the bowl.

5. Turn to medium speed and mix for 3 minutes.

6. Add to parchment lined pans, cover in aluminum foil and bake. See baking times above.

Variations:

Lemon Cake: replace vanilla bean paste with 2 tablespoons of LorAnn Oils Lemon Emulsion and 2 teaspoons of vanilla extract. Proceed as normal.

Strawberry Cake: replace vanilla bean paste with 2 tablespoons of LorAnn Oils Strawberry Emulsion and 2 teaspoons of vanilla extract. Proceed as normal.

Additional flavors: I haven’t tried this recipe with all of the LorAnn Oils Emulsions, but a good rule of thumb is to reduce the vanilla bean paste to 2 teaspoons and start out with 2 tablespoons of your emulsion of choice.

 Chocolate Cake

Adapted from How to Cake It’s Recipe

Ingredients

• 3 sticks unsalted butter

• 845 gr sugar

• 6 eggs

• 153 gr cocoa powder

• 683 gr water

• 592 gr all purpose flour

• 1 tablespoon baking soda

• 3/4 teaspoon baking powder

• 1 ½ teaspoons salt

Directions

1. Sift all dry ingredients and set aside

2. Boil water and add cocoa powder and set aside

3. Cream butter and sugar in your stand mixer for 8-10 minutes and scrape down bowl. Mixture should be light and fluffy.

4. Add eggs - 2 at a time and mix until incorporated

5. Add 1/3 of the dry mixture to your stand mixer and mix until incorpoated

6. Add 1/2 of the liquid mixture and mix until incorporated

7. Repeat steps 5 and 6 and finish with the dry mixture.

8. Add to parchment lined pans, cover in aluminum foil and bake. See baking times above.