BANANA BREAD

Ingredients:

 1 ¾ cups/ 225g/ 8 oz all purpose flour

 1 tsp Salt
 1 ½ tsp Baking powder
 1 tsp Ground cinnamon
 ½ cup/115g/ 4 oz sugar
 1 Egg
 ⅓ cup (3 floz) flavorless oil ( Sunflower, vegeatable, canola)
 2 tsp vanilla extract
 2 ½ /12 oz/350g bananas (around 3 medium bananas)
Instructions:

1. In a large bowl stir the flour, salt, baking powder, sugar and cinnamon together
2. In a seperate bowl mash the banana with a fork until very little lumps left.
3. Mix in the egg, oil and vanilla extract into the banana
4. Fold in mashed banana mix into the dry ingredients using a fork. Do not over mix, just mix it
gently.
5. Spoon into a lined 2 lb loaf tin and bake in an oven preheated to 350oF (180oC) for 45- 50
minutes until the loaf is golden brown and springs back when prodded gently with your finger.
Leave in the tin for 10 minutes, then turn out on to a wire rack.
BROWNIES

Ingredients

 1 cup (8oz/227g) butter, melted and cooled

 2 tablespoon vegetable oil
 1 cup plus 2 tablespoons (6 1/4oz/184g) brown sugar
 1 cup plus 2 tablespoons (8 1/4oz/244g) white sugar
 4 large eggs , room temperature
 4 teaspoons vanilla extract
 1 cup (5oz/150g) all purpose flour
 1 cup (4oz/123g) good quality, unsweetened cocoa powder
 1 teaspoon salt
 1 1/2 cup (9oz/270g) roughly chopped chocolate or large chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C) then line a 7x11 inch baking tray with parchment paper and
set aside.

2. In a large bowl combine melted butter, oil and both sugars.

3. Add the eggs, vanilla and salt then whisk for about one minute until evenly combined and light
in color.

4. Over the same bowl sift in the flour and cocoa powder. Gently fold the dry ingredients into the
wet ingredients until JUST combined (do NOT over mix). Fold in half of the chocolate chunks.

5. Pour the batter into the prepared pan, then smooth the top. Generously top with the remaining
chocolate chunks.

6. Bake for 35-40 minutes, or until the centre of the brownies no longer jiggles and is JUST set to
the touch.

7. Remove from the oven and allow to cool to room temperature before removing from the baking
tray and slicing into 16 brownies. Enjoy!
RED VELVET CUPCAKE

Ingredients (sponge):

 235g Self raising flour

 15g Cocoa powder
 250g Caster sugar
 3/4 tsp Salt
 270g Soft unsalted butter
 4 Large free-range eggs
 3 tbs Buttermilk
 1tsp Red food colour paste
 1 tsp Vanilla extract
 3/4 tsp Bicarbonate of Soda
 1.5 tsp Cider vinegar
Ingredients (icing):
 150g Soft unsalted butter
 240g Cream Cheese
 840g Icing sugar
INSTRUCTIONS:

1. Sifted the dry ingredients (Self raising flour, Cocoa powered, Caster sugar, salt) into the mixing
bowl.
2. Add the unsalted butter (room temperature) and eggs
3. Mix it into low speed to high speed in a minute
4. Mix all together the buttermilk, red food colour paste and vanilla extract
5. Mix all together again the cupcake butter in a minimum speed and then pour all the red flavor in
the mixing bowl into high speed in 20 sec.
6. Decrease the speed into minimum and pour the cider vinegar and baking soda and then increase
again the speed of the mixer for a full blast.
7. Mix again using spatula. Do not over mix the butter.
8. Fill up the cupcake butter into cupcake tin for about 3/2
9. Place the cupcake tin in the oven at 170C/ 335F for about 22 mins
For the icing:

1. Put unsalted butter and cream cheese in the mixing bowl and then mix using the paddle for
about 30 sec. ( it should be pale and fluffy)
2. Add the icing sugar in the mixing bowl.
3. Mix it into low to high speed for a minute
4. Fill up in the piping bag

Chocolate Cupcake
Ingredients:

 350ml plain flour

 370g caster sugar
 60g cocoa powder
 1 tsp bicarbonate of soda
 1/2 tsp salt
 150g chocolate chips
 1 cup cold coffee (optional)
 1 cup buttermilk
 225ml vegetable oil
 3 large free range eggs

Instructions:

1. Combine all the sifted dry ingredients (flour, caster sugar, cocoa powder, baking soda and salt)
2. Combine all the wet ingredients (coffee, vegetable oil, buttermilk and eggs)
3. Add the dry ingredients to wet ingredients. Mix all together (do not over mix)
4. Scoop the chocolate butter in the cupcake tin and put it in the oven at 160C/325F for 24 mins

Chocolate Buttercream

Ingredients:

 300g unsalted butter, soft

 540g icing sugar, sifted
 4 tbsp milk
 180g dark chocolate, melted and cooled slightly
 Paddle handle mixer
Instructions:

1. Put the butter in the mixing bowl and then mix it at high speed for about 5 mins. ( it should be
pale and fluffy)
2. Add about half of the sifted icing sugar. (start from the low speed when the ingredients is
combine all together change the speed to medium to high speed for 3 mins) after 3 mins add
the rest of the icing sugar repeat the speed from low to high speed for 3 mins.
3. Keep the low speed and add the milk. And then increase the speed too high for 2 to 3 mins.
4. Decrease your speed to minimum speed and add the chocolate to the mixing bowl and increase
your speed from low to medium speed for 2 mins.
5. Use a spatula to mix the buttercream and the mix again in the full blast for the final outcome.
Chocolate Chip Cookies’s Jemma

Ingredients:

 225g softened unsalted butter

 40g soft brown sugar
 180g dark muscovado sugar
 1 tsp vanilla extract
 2 large free-range eggs
 270g plain flour
 1 tsp baking powder
 1/2 tsp salt
 250g chocolate chips

Instructions:

1. Add batter, brown sugar, and muscovado sugar. And then beat them from 1 or 2 mins. (Pale and
Fluffy)
2. In low speed add vanilla extract and then add eggs ( one at a time)
3. Add the flour, baking powder and salt. Mix it at a low speed.
4. If the ingredients if well combine add the chocolate chips
5. This next step is optional – place the cookie dough in the refrigerator or freezer for 2hr or
overnight.
6. Bake the cookie for 180C for 10-15 mins.
Chocolate Chip Cookies

Ingredients:

Makes about 24-30 cookies

 2 1/4 cups (280g) flour

 1 tsp baking soda
 2 tsp cornstarch
 1 tsp salt
 3/4 cup (170g) unsalted butter, melted
 3/4 cup (135g) brown sugar
 1/2 cup (100g) sugar
 2 large eggs
 2 tsp vanilla extract
 1 1/4 cups (180-200g) semisweet chocolate chunks (55-70% cocoa)
 extra chocolate chunks for topping, optional

Instructions:

1. Cut the chocolate in chunks and melt the batter to allow it to cool.
2. In a medium-sized bowl, whisk together the flour, baking soda, cornstarch,and salt. Set aside.
3. In a large bowl, mix together the cooled melted butter with both sugars.
4. Then, add eggs one at a time and then add vanilla extract. Beat until just combined.
5. With mixer on low incorporate the flour mixture.
6. Fold in the chocolate chunks. Cover and refrigerate the dough for about a couple of hours or
overnight.
7. Meanwhile preheat oven to 325 F (165 C). Line two baking sheets with parchment paper.
8. Using an ice cream scoop, take equal portions of dough and place on the prepared baking
sheets, 1 inch apart.
9. Bake for 11-13 minutes until slightly golden on the edges. The cookies will look very soft and
underbaked. Let the cookies cool on the baking sheets until the cookies are firm enough to
remove, probably another 5-10 minutes. While cookies are still warm add some extra chocolate
chunks on top if desired, to get a beautiful look. Cool completely on a wire rack.
10. These cookies can be kept for several days at room temperature and can freeze up to several
months.
CHEESE TART

INGREDIENTS:

Six servings serving 6

 unsalted butter 50g unsalted butter

 sugar 12g sugar
 medium flour flour 75g all purpose flour
 egg 1/2pcs egg
 Cream cheese 170g cream cheese
 unsalted butter 15g unsalted butter
 Yun Nina oil 1/2tsp vanilla essence
 pure cheese 60g plain yogurt
 sugar 18g sugar
 protein 1pcs egg white
 Egg yolk 1pcs egg yolk
Instructions:

1. Cream cheese, salt-free butter, pure cheese, sugar, slow- fired, stir, stir until no grain.
2. Add protein after the fire, Yunni oil and cook slowly until it is slightly thick (too thick, it will be
hard, will be too thin flat surface like a tart tart) after 2-3 hours and let cool frozen snow
3. Unsalted butter until soft discharge rt was added to a stirred pale yellow sugar
4. Add flour and mix well then add half eggs egg mix (not excessive agitation) twist wrapped group
than half an hour refrigerated dough discharge into six parts In the mold, simmer and refrigerate
for more than half an hour.
5. Put in a preheated oven at 180 ° C for 20 minutes.
6. Cool and refrigerate.
7. Remove the snow cheese paste and add it to the rind. Then add a layer of yolk to the upper
layer of the oven at 230 ° C for 5~8 minutes. baked to the surface color can be (too long filling
hardens) to complete
8. Time Temperature consistency and baked cheese slurry great influence to be careful with it
9. Excessive suede will finish hardening and shrinking, so try to be as low as possible.
EGG TART

INGREDIENTS:

Yield: Making 16 egg tarts of a tart pan

For the custard filling

 4 medium eggs, beaten (reserve 2 tablespoons for your pastry dough)

 3/4 cup hot water
 6 tbsp. sugar
 1/8 teaspoon salt (pinch of salt)
 1/4 cup evaporated milk
 Dash of vanilla (optional)
For the pastry dough

 2 cups cake flour, plus extra for dustin

 1 stick unsalted butter, room temperature
 1/4 cup powdered sugar
 2 tablespoons of beaten egg
 1/8 teaspoon salt
 Dash of vanilla (optional)
Instructions

Pre-heat the oven to 400˚F / 200˚C

Make custard filling

1. Melt sugar and salt with hot water. Mix until dissolved then let cool.
2. Whisk eggs and then take 2 tablespoons out for the pastry dough. Stir in sugar water and also
evaporated milk (if adding vanilla, add now). Stir and combine everything well.
3. Strain the filling to ensure no lumps. Chill in the refrigerator while you make your pastry.

Making the pastry

1. In a large bowl, sift flour, sugar and salt. Then add softened butter. Bring the mixture together
with your hands, careful not to knead the pastry dough too much or you will make the pastry
tough.
2. Add the 2 tablespoons of reserved beaten egg and bring together until smooth. If the dough is
too sticky, coating your hands with flour will help. Cover with plastic wrap and then refrigerate
for 30 minutes, or until the dough is firm.
 3. Take the dough out and divide into 16 equal portions. Spray the tart pan with a light coating of
oil. Take one portion of your dough and roll it into a ball and place in your tart shell. Press the
shell into the pan with your fingers. Try to make the wrapper uniform in thickness and avoid a
thick bottom. Repeat to finish all.

Baking the egg tart.

1. Pour the custard filling to the shells until it is about 80% full. Bake for 15 to 20 minutes until the
surface becomes golden brown and a toothpick can stand in the egg tart.
2. Cool down for several minutes and then take the egg tarts out of the pan. Serve while still
warm.
CREAM PUFF

INGREDIENTS:

Craquelin:

 85g unsalted butter

 100g sugar
 100g cake flour
Choux pasrty:

 2 eggs
 120ml water
 50g unsalted butter
 2g salt
 75g cake flour
Earl grey pasrty cream:

 2 earl grey tea bags

 250ml milk
 3 egg yolks
 50g sugar
 25g cake flour / 200ml heavy cream or double cream
 2Tbs sugar
Instructions:

Earl Grey cream

1. Mix the egg yolks and sugar in a bowl. Add the cake flour and mix well. (I used cake flour but you
can use all-purpose flour. Just not bread flour.)
2. Simmer milk and add Earl Grey tea bags to infuse them in the heat. This is our Earl Grey milk.
(Earl Grey is optional! any black tea will work!)
3. Slowly add Earl Grey milk to (1) and mix well. Earl Grey milk shouldn’t be too hot or it’ll cook the
yolks.
4. Quickly cook mixture (3) in a pot. Constantly stir and continue until thick (cream consistency).
Cover and let cool. Stir quickly so it doesn’t stick to the pan. Be careful not to overcook.
5. Whip the heavy cream and mix with Earl Grey cream (completely cooled)
Craquelin

1. Soften the butter kept at room temperature, add and mix the sugar and cake flour.
2. Make the dough into a ball, put in a bag and roll it to 3mm thickness and freeze. Use it after
panning the choux, never take it out ahead of time, or it’ll melt.

Choux pastry

1. Boil water, cubed butter and salt in a pot. Turn off the heat once butter is melted. Add cake
flour and mix with a spatula.
2. Once flour is completely incorporated, turn on the heat again until a thin coat forms on the
bottom of the pot.
3. Place the dough in a bowl. Slowly add beaten egg in thirds and mix well. I prefer the dough
consistency to be thick enough to form a peak with a spatula. Cool the dough until lukewarm or
the egg will cook.
4. Transfer the pastry into a piping bag and pipe into 3~3.5cm sized balls. And take the craquelin,
cut into circles and place on the pastry. (I used cookie cutter at 3cm diameter)
5. Preheat oven at 180C and bake for 20~25min. Temperature and baking time may vary due to
type of the oven. And be careful not to open the oven in the middle, or the choux will sink.
6. Completely chill the choux and stuff the Earl Grey cream to finish.
FRENCH CHOCOLATE MARACONS

Ingredient:

Makes about 25 sandwiched macarons

Macaron Batter

 1 cup (125g) powdered sugar

 1/2 cup (50g) powdered almonds
 3 tbsp (25g) unsweetened cocoa powder
 2 large egg whites (66g), at room temperature
 pinch of salt
 5 tbsp (75g) granulated sugar
Chocolate Ganache Filling

 1/2 cup (120g) heavy cream

 4 ounces (120g) bitter sweet chocolate, finely chopped
 1 tbsp (14g) unsalted butter, optional
 1 tsp instant coffee, optional
INSTRUCTIONS:

1. Preheat oven to 350ºF (180ºC).

2. Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-
inch, 12 mm) ready.
3. Grind together the powdered sugar with the almond powder and cocoa so there are no lumps;
use a blender or food processor. Then sift the mixture into a large bowl and discard the larger
lumps.
4. Using a mixer beat the egg whites until they begin to rise and hold their shape. While whipping,
beat in the granulated sugar until very stiff and firm, about 2 minutes.
5. Fold the dry ingredients, in two batches, into the beaten egg whites with a rubber spatula.
When the mixture is smooth and there are no streaks of egg white, stop folding and scrape the
batter into the pastry bag. (standing the bag in a tall glass helps if you’re alone).
6. Pipe the batter on the parchment-lined baking sheets in 1-inch (2.5 cm) circles evenly spaced
one-inch (2.5cm) apart.
7. Rap the baking sheet a few times firmly on the counter top to flatten the macarons, and remove
air bubbles. Allow the macarons to sit for 20 to 30 minutes until a “skin” forms and they are no
longer wet when lightly touched.
8. Bake them for 10-15 minutes. Let cool completely then remove from baking sheet.
9. To make the chocolate ganache filling: in a small saucepan heat the cream and instant coffee if
used. When the cream just begins to boil at the edges, remove from heat and pour over the
chopped chocolate. Let sit one minute, then stir until smooth. Stir in the butter. Let cool
completely before using.
10. Spread a bit of batter on the inside of the macarons then sandwich them together.
11. Let them stand at least one day before serving, to meld the flavors. Serve macarons at room
temperature.
SIMPLE SYRUP
INGREDIENTS:

 1 cup of sugar
 1 cup of water

INSTRUCTIONS:

Boil Sugar and Water

1. In a small saucepan, combine the sugar and 1 cup water and bring to a boil over medium heat,
stirring until the sugar is completely dissolved.
CHOCOLATE CAKE

INGREDIENTS:

 2 ¾ All-Purpose Flour
 2 teaspoon baking powder
 1 ½ teaspoon baking soda
 1 teaspoon salt
 1 cup Dutch-processed cocoa powder
 1 cup (2 sticks) unsalted butter (room temperature)
 2 ½ cups sugar
 4 large eggs

INSTRUCTIONS:

Pre-Heat Oven & Prep Pan

1. Preheat the oven to 350°F. Line the bottom of each cake pan with parchment paper. Sift the
flour, baking powder, baking soda, and salt into a medium bowl and whisk.
Combine Water & Cocoa
2. Put the cocoa powder in a medium heatproof bowl. Bring 3 cups water to a boil, then carefully
measure exactly 2 cups and pour over the cocoa powder and whisk until completely smooth. Set
aside to cool slightly.
Cream Butter & Sugar
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on
medium speed until light and fluffy, about 8 minutes.
Add Eggs
4. Add the eggs, two at a time, beating until each addition is incorporated before adding the next.
Scrape down the sides of the bowl with a spatula when necessary.
Alternatively Add Dry Ingredients & Cocoa Mixtures
5. Add the flour mixture in four parts, alternating with the warm cocoa mixture in three parts,
beating just until each addition is incorporated before adding the next; do not overmix.
Bake Cake
6. Pour the batter into the prepared pan or pans. Bake until a toothpick inserted in the center
comes out clean, about 45 minutes for the 9 x13-inch pan or 55 minutes for the 8-inch pans,
rotating the pan(s) halfway through.
Cool Your Cakes
7. Transfer to a wire rack and let cool completely in the pan(s). Cover tightly with plastic wrap and
refrigerate overnight. Loosen the edges with a straight spatula, invert the pan(s) to remove the
cake, and peel off the parchment.
VANILLA CAKE
INGREDIENTS:
 2 ½ cups All-purpose flour
 2 ½ teaspoon baking powder
 ½ teaspoon salt
 1 cup (2 sticks) unsalted butter
 2 cups sugar
 1 teaspoon pure vanilla extract
 4 large eggs
 1 cup whole milk
INSTRUCTIONS:
Pre-Heat Oven & Prep Pan
1. Preheat the oven to 350°F. Line the bottom of each cake pan with parchment paper. Sift the
flour, baking powder, and salt into a medium bowl and whisk together. Set aside.
Cream Butter, Sugar & Vanilla
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and
vanilla on medium speed until light and fluffy, about 8 minutes.
Add Eggs to Sugar Mixture
3. Add the eggs, two at a time, beating until each addition is incorporated before adding the next.
Scrape down the sides of the bowl with a spatula when necessary.
Add Dry & Wet Ingredients
4. Add the flour mixture in four parts, alternating with the milk in three parts, beating just until
each addition is incorporated before adding the next; do not overmix.
Bake Cake
5. Scrape the batter into the prepared pan or pans and spread it so that it is smooth in the pan(s).
Bake until a toothpick inserted in the center comes out clean, about 40 minutes for the 9 x 13-
inch pan or 45 minutes for the 8-inch pans, rotating the pan(s) halfway through.
Cool Cake
6. Transfer to a wire rack and let cool completely in the pan(s). Cover tightly with plastic wrap and
refrigerate overnight. Loosen the edges with a straight spatula, invert the pan(s) to remove the
cake, and peel off the parchment.
RED VELVET CAKE
INGREDIENTS:

 2 cups unsalted butter

 2/3 cup vegetable oil
 6 cups sugar
 1 Tbsp vanilla
 8 eggs
 2 Tbsp Red No Taste
 2 tsp Red Red
 1 Tbsp Crimson
 8 cups flour
 1 Tbsp + 1 Tsp salt
 4 cups buttermilk (or 4 cups milk with 4 tsp white vinegar)
 1 Tbsp + 1 Tsp cider vinegar
 1 Tbsp + 1 Tsp baking soda

INSTRUCTIONS:

Prepare Cake Pans

1. Preheat the oven to 350°F. Line the bottom of each cake pan with parchment paper. Sift the
flour and salt into a medium bowl and whisk together. Set aside.

Beat Wet Ingredients

2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, oil, sugar, and
vanilla on medium speed until well combined, about 5 minutes.

Turn Your Batter Pink

3. Add 1 tablespoon rose and 1/2 teaspoon red food coloring and beat until the batter is evenly
colored. Scrape the sides and bottom of the bowl to make sure all the mixture is colored.

Beat Eggs

4. Add the eggs, two at a time, beating until each addition is incorporated before adding the next.
Scrape down the sides of the bowl with a spatula when necessary.

Add Flour Mixture and Buttermilk

5. Add the flour mixture in four parts, alternating with the buttermilk in three parts, beating just
until each addition is incorporated before adding the next; do not overmix.
(* Note: If you don’t have buttermilk, stir 2 teaspoons cider vinegar or distilled white vinegar into 2 cups
room temperature whole milk and let stand for 10 to 15 minutes, until the milk has thickened slightly. *)

Add Baking Soda and Vinegar

6. In a small cup, combine the baking soda and vinegar. With the mixer running, immediately add
the mixture to the batter. Beat for 10 seconds.

Bake Cakes

7. Scrape the batter into the prepared pan or pans and spread it so that it is smooth in the pan(s).
Bake until a toothpick inserted in the center comes out clean, about 45 minutes for the 9 x 13-
inch pan or 55 minutes for the 8-inch pans, rotating the pan(s) halfway through.

Cool Cake

8. Transfer to a wire rack and let cool completely in the pan(s). Cover tightly with plastic wrap and
refrigerate overnight. Loosen the edges with a straight spatula, invert the pan(s) to remove the
cake, and peel off the parchment.
ITALIAN MERINGUE BUTTERCREAM!

INGREDIENTS:

 1 3/4 cups Granulated Sugar

 8 large egg whites, at room temperature
 2 cups (4 sticks) unsalted butter, cut into tablespoon-sized pieces, at room temperature
 1 teaspoon Pure Vanilla Extract

INSTRUCTIONS:

Boil Sugar & Water

1. In a small saucepan, combine the sugar and 1/2 cup water. Place over medium heat and bring to
a boil. Clip a candy thermometer to the side of the pan.
Prepare Egg Whites
2. While the sugar syrup is heating, put the egg whites in the bowl of a stand mixer fitted with the
whisk attachment.
Whip Egg Whites
3. When the syrup reaches 230°F on the candy thermometer, begin to whip the egg whites on
medium/high speed. Whip until the egg whites are stiff.
Combine Sugar and Egg Whites
4. When the syrup reaches 240°F, immediately remove the pan from the heat and, with the mixer
running, pour the syrup into the egg whites in a very thin stream. Pour the syrup between the
side of the bowl and the whisk attachment.
Whip It
5. Whip the meringue at high speed until thick and glossy and the bowl is no longer warm on the
outside, about 8 to 12 minutes.
Add Butter and Vanilla
6. With the mixer running, add the butter, a piece at a time, whipping until each piece is fully
incorporated before adding the next. Scrape down the sides of the bowl with a spatula
occasionally.
Whip Your Buttercream
7. After all the butter has been added, continue to whip the buttercream until it’s thick and
smooth, 3 to 5 minutes. Beat in the vanilla.
CHOCOLATE SWISS MERINGUE BUTTERCREAM

INGREDIENTS:

 18 ounces good-quality dark chocolate

 1 cup sugar
 1/4 teaspoon table salt
 1/8 teaspoon cream of tartar
 4 large egg whites
 2 cups unsalted butter, cut into tablespoon size pieces, at room temperature

INSTRUCTIONS:

Melted Chocolate, Boil Sugar & Water

1. Chop the chocolate as finely as you can. Put it in a heatproof bowl and set the bowl over a pan
of lightly simmering water (do not let the bowl touch the water).
Melt the chocolate, stirring until smooth, then remove the bowl from the saucepan and set
aside to cool while you prepare the buttercream. Leave the pan of water on the stove, as you
will need it shortly.
Whisk Egg Whites
2. In the bowl of a stand mixer, whisk together the sugar, salt, and cream of tartar. Whisk in the
egg whites until thoroughly combined.
Remove Sugar from Egg Whites
3. Place the bowl with the egg whites over the pan of simmering water (again, do not let the bowl
touch the water). Heat the mixture, whisking frequently, until it’s warm but not hot to the touch
and the sugar is mostly dissolved (you should feel just a little grittiness when you rub a bit of the
mixture between your fingertips), about 2 to 5 minutes.
Whip Meringue
4. Transfer the bowl to the stand mixer and fit the mixer with the whisk attachment. Whip at high
speed until thick and glossy and the bowl is no longer warm on the outside, about 5 minutes.
Add Butter & Vanilla
5. With the mixer running, add the butter, a piece at a time, whipping until each piece is fully
incorporated before adding the next. Scrape down the sides of the bowl with a spatula
occasionally.
Whip Buttercream Again
6. After all the butter has been added, continue to whip the buttercream until it’s thick and
smooth, 3 to 5 minutes.
Fold Into Buttercream
7. Check the melted chocolate: It should be soft and liquid, not firm; if it’s completely cooled and
thickened, set the bowl over the still-hot water in the saucepan for just a few seconds and stir
until it’s soft but not warm. Scrape the chocolate into the buttercream and whip on high speed
until fully incorporated.
7-MINUTE FROSTING
INGREDIENTS:

 4 Egg Whites
 1 1/4 cup Sugar
 1/4 teaspoon Cream of Tartar
 Pinch of Salt
 1 teaspoon Vanilla

INSTRUCTIONS:

Whisk Ingredients Together

1. In the bowl of a stand mixer, whisk together 1/4 cup of water, sugar, egg whites, cream of tartar
and salt.

Whisk Mixture over Simmering Water

2. Set bowl over a pot of simmering water whisk the mixture until it is very warm. Remove bowl
from the pot.

Beat Frosting

3. Beat until frosting is stiff and cooled, about 5-7 minutes. Beat in vanilla.

VANILLA FROSTING

INGREDIENTS:

 ½ cup Unsalted Butter, room temperature

 2 teaspoons Vanilla Extract
 3 cups Icing Sugar
 3 tablespoons Whipping Cream

INSTRUCTIONS:

Beat Butter and Vanilla

1. Beat butter and vanilla until smooth.
Add Icing Sugar
2. Add half of your icing sugar and blend on low.
Add Whipping Cream
3. Add whipping cream and continue to blend. Incorporate the remaining icing sugar, and beat for
another 1 - 2 minutes.
DARK CHOCOLATE GANACHE
INGREDIENTS:
 1 lb good quality dark chocolate
 2 cups whipping whipping cream

INSTRUCTIONS:

Chop the Chocolate

1. Chop the chocolate as finely as you can. Place it in a heatproof bowl.

Boil the Whipping Cream

2. Pour the cream into a heavy saucepan and place over medium-high heat. Bring just to a
simmer—you should see bubbles around the edges of the pot and movement just under the
surface of the cream. Do not let it boil.

Combine Ingredients

3. Pour the hot cream over the chocolate and cover the bowl with a lid or plastic wrap. Let stand
for 10 to 15 minutes.

Stir It Up

4. Uncover the bowl and gently stir with a spatula, starting in the middle and working your way
out. The ganache will start to darken and come together into a velvety mixture. To ensure that
no lumps are left, pour the ganache through a sieve into a clean bowl.

Use Your Ganache

5. Use the ganache right away for drizzling or dipping, or let it cool for at least several hours or
overnight if you’re spreading it as icing.
BAILEY'S IRISH CREAM ICING

INGREDIENTS:

 250g of Cream Cheese, room temperature

 1/2 cup Unsalted Butter, room temperature
 1lb Icing Sugar
 1 teaspoon Vanilla Extract
 3 tablespoons Baileys Irish Cream

INSTRUCTIONS:

Beat Cream Cheese

1. Beat cream cheese in the bowl of your electric or hand mixer until smooth, about 3 minutes.

Add Butter

2. Add butter, beat for another 2 minutes.

Add Icing Sugar

3. Add icing sugar at low speed, until fully incorporated.

Add Bailey's Irish Cream

4. Add vanilla and Baileys Irish Cream. Beat for 2 minutes at high speed to remove any lumps.

ROYAL ICING

INGREDIENTS:

 2 1/2 tablespoons Meringue Powder

 1 3/4 cups confectioners' sugar

INSTRUCTIONS:

Whisk Meringue Powder and Water

1. In a medium bowl, whisk together the meringue powder and 3 tablespoons water until foamy.
Add Icing Sugar
2. Add the confectioners’ sugar and beat with a handheld electric mixer at low speed until very
thick and smooth, 3 to 5 minutes. Turn the mixer up to medium speed and beat for 1 minute.
If your icing is too runny, stiffen it by adding more confectioners’ sugar; if it’s too thick, stir in a
little more water.
Pour Icing
3. If you’re making this more than a few hours in advance, transfer to an airtight container and
press a sheet of plastic wrap directly on the surface to prevent a crust from forming, then store
in the refrigerator. The icing will keep for up to 1 month in the fridge.
(TIP: Royal icing can be tinted with food colorings: Add just a little at a time, stirring to incorporate each
addition until you have the color you want.)