Desserts

1. Put the eggs and the sugar in a large bowl, and using an electric mixer, beat until thick and pale, about 6 to 8 minutes.
2. Put the flour and baking powder in a separate bowl and beat together to combine. Sift a third of the flour mixture over the egg mixture, carefully folding to combine using a spatula, then add the remaining mixture in two additions in the same way.
3. Take a large spoonful of the batter and add this to a small bowl along with the butter, mixing them together to lighten the butter.
4. Pour the butter mixture into the batter and gently fold together to combine.
5. Press a sheet of plastic wrap onto the surface of the batter, then put it in the refrigerator to chill for at least 3 hours before baking. (The mixture can be chilled for up to two days at this stage.)
6. To make the lemon glaze, put the lemon juice, zest, and powdered sugar in a medium bowl and mix together using a wooden spoon until you have a smooth, pourable glaze. Press a piece of plastic wrap onto the surface of the glaze until needed—this will help to prevent it from forming a crust.
7. An hour before baking, grease a 12-hole madeleine pan very well and dust with a little flour, tapping out the excess. Transfer the pan to the freezer to chill.
8. Preheat the oven to 425°F.
9. When you are ready to bake, spoon the batter into the madeleine molds. You don’t need to spread it out, as this will happen as the madeleines bake.
10. Bake for 8 to 10 minutes until the edges have started to brown.
11. Remove from the oven and immediately turn out onto a wire rack. Let cool for 10 minutes

Pâtisserie made Simple

1. Combine brown sugar, molasses, butter, spices, and salt in a medium saucepan over low heat, stirring with a wooden spoon, until sugar is dissolved, about 10 minutes. Stir in milk. Remove from heat, and let cool.
2. Pour milk mixture into a mixing bowl; add baking powder and flour. With an electric mixer, and beginning on low speed and increasing to medium, beat until well combined. Divide dough in half; shape into disks. Wrap in plastic, and refrigerate overnight. Dough can be frozen up to 1 month; thaw in the refrigerator before using.

1. In the bowl of a stand mixer fitted with a paddle attachment, combine egg white with half the powdered sugar. Mix at low speed until sugar disappears into a paste, then gradually sprinkle in the rest. Increase speed to medium and beat until smooth and light, about 2 minutes. If too stiff, thin icing with a few drops of water. Use immediately; keep covered tightly in plastic to prevent icing from drying in bowl. Royal icing can be kept in an airtight container at room temperature up to 12 hours.
2. For Coloring: To dye royal icing with gel paste (see note above), divide into as many bowls as you wish to have colors. Cover each tightly with plastic. Working with 1 bowl at a time, add 1 drop gel paste to a batch of icing, then stir until fully incorporated before adjusting color with more gel. Cover bowls tightly when not in use.

1. To make the cake: Preheat the oven to 350ºF. Grease and line the bottoms of three 8-inch cake pans or line 24 cups of two muffin tins.
2. In a medium bowl, whisk together the flour, cornstarch, salt, and baking powder.
3. In a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, 3 to 4 minutes. Add the egg whites, one at a time, mixing well after each addition. Add the oil and the extracts.
4. With the mixer running on low speed, add the dry mixture and the milk in two or three alternating batches and mix until just barely combined. Using a rubber spatula, gently fold in the sprinkles until they’re evenly distributed. Distribute the batter among the cake pans or muffin cups, spreading it out evenly if using cake pans.
5. Bake until a toothpick inserted into the center comes out clean. Begin checking for doneness at 25 minutes for cakes and 20 minutes for cupcakes.
6. Let cool in the pans for 10 minutes and then turn onto a wire rack to cool completely.
7. To make the frosting: In a standing mixer fitted with a paddle attachment, beat the butter until smooth and gradually beat in the powdered sugar. Add the salt, extracts, and milk and beat to combine.
8. Frost the cake or cupcakes as desired and enjoy.

To make brown sugar cake Preparation: Line jelly roll pan with parchment paper. Heat oven to 350 degrees F.

1. Whisk to combine all flours, baking powder and salt in a bowl; set aside.
2. Place oil and egg in a stand mixer bowl fitted with a whisk attachment and beat until well combined. Add in both sugars and switch out whisk for the paddle attachment and beat until creamy. Add in the dry ingredients in three additions, alternating with milk and blend after each addition. Add in vanilla and beat until combined.
3. Pour batter into prepared pan and level with an offset spatula. Bake for 20 minutes or until cake is golden and springy to the touch Remove from oven and allow to cool completely on a wire rack. Line a 9x5 loaf pan with plastic wrap leaving a two inch over hang on each side. Using a 9x5 loaf pan, trace out each side and cut with parchment attached (this will make handling the pieces easier). Place cut outs in pan cake-side down, then peel off parchment; and set aside.

To make Snickers semifreddo

1. Place eggs, egg yolk and sugar in a bowl set over a pot of simmering water and using a hand mixer beat until mixture is pale and thick (mixture should resemble cake batter), about 5-7 minutes. Remove from heat and continue to beat for another 4-5 minutes to cool mixture. (Optionally, you can place the bowl in an ice bath to quicken the cooling). Place heavy cream in a chilled bowl and using a hand mixer beat until soft peaks form. Add vanilla and beat until combined. Fold the two mixture together until combined. Add and fold in chopped Snickers.
2. Pour 1/2 cup or more of semifreddo mixture into cake lined pan and drizzle strips of caramel and chocolate on top. Continue to layer like this until all ingredients are used. Wrap semifreddo cake in plastic wrap and place in the freezer for 4-6 hours or until set.

To make chocolate malt buttercream:

1. Combine and stir malt powder, sweetened cocoa powder, instant coffee granules and boiling water; set aside.
2. Place the ¼ cup brown sugar and ¼ cup milk in a pan an on medium heat, and whisk until the sugar has dissolved. Pour over chopped chocolate and let stand for a few minutes. Stir mixture and place over low heat, and whisk until chocolate has completed melted. Add melted chocolate mixture to malt mixture and  whisk until combined. Set aside to cool to room temperature
3. In a stand mixer bowl, fitted with a paddle attachment, cream butter and remaining ¼ cup of brown sugar until light and fluffy, about 3 minutes. Turn down the speed and add the cooled chocolate mixture (scraped down bowl as needed). Gradually add the confectioner sugar beat until smooth. Remove cake from freezer and frost. (Buttercream will lighten in color as it sits in the freezer)

To make chocolate glaze

1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and water mix to combine. Mixture will appear lumpy at first, keep stirring and it will become smooth. (If you need to add more water for a pouring consistency, add 1 teaspoon in at time after each addition). Pour glaze over chocolate malt buttercream.

**Optional: Finish with a caramel drizzle and more chopped Snickers.

A few notes:

• Don't be intimidated by the length of this recipe. To stay ahead: Make the cake 1-2 days ahead and keep covered with plastic wrap. The chocolate malt buttercream and chocolate glaze can be made up to a week in advance and kept refrigerated and brought to room temperature before use.
• Ingredients notes: For the instant coffee granules, I prefer to use Starbucks Via Italian Roast - it has a good strong flavor. For the chocolate malt powder, I used Ovaltine. For the caramel sauce I recommend homemade. But if you use store bought, I recommend Marzetti's caramel dip (to use place in a plastic baggie and snip off a corner for drizzling). It's a thicker than the regular caramel sauce you find in the ice cream section--a necessary thing as it will keep it's form in the semifreddo longer.

1. Roll the pastry out to 1/8 inch thick and cut out 12 4-5 inch circles, pressing them into the holes in a muffin baking pan.
2. Chill the muffin pan in the fridge for at least 30 minutes.
3. Meanwhile, mix the egg, brown sugar, maple syrup, butter, vanilla extract, salt, pecans and chocolate chips and pour the mixture into the tarts.
4. Bake in a preheated 350F/180C oven and bake until set, about 15-25 minutes.

Make sugared cranberries: 

Bring 1 cup granulated sugar and 1 cup water to a gentle simmer (not a full boil) on the stove, stirring until sugar has dissolved. Remove from heat and add cranberries. Pour mixture into a bowl and let syrupy cranberries chill in fridge overnight, or at least 8 hours. The next morning, drain cranberries (you can reserve syrup for soda or sweetening cocktails). Place remaining 1/3 cup sugar in a bowl and roll cranberries in it. Arrange them on a tray or plate and refrigerate for another 45 minutes to an hour, so that the sugar sets. (They’ll feel mostly dry to the touch.) 

Make the cake layers: 

Heat oven to 350°F. Butter and flour, or use a nonstick spray to coat three 9-inch round cake pans (see note above re: if you have fewer) and line the bottom of each with a fitted round of parchment paper. Bring stout and molasses to a boil in a large saucepan and remove from heat; whisk in baking soda carefully — it will foam up. Cool to room temperature. In a large bowl, whisk together sugars and oil. Whisk in eggs, then whisk in cooled stout-molasses mixture. Place dry ingredients in a fine-mesh sieve or sifter and shake over bowl. Stir until just combined. Divide batter into prepared cake pans; you’ll have about (updated!) a scant (bit less than) 2 cups or 515 grams of batter in each. Bake for 18 to 22 minutes, until a toothpick inserted into the center of the cake comes out batter-free. Cool in pan on rack for 5 minutes, then flip out onto cooling rack, carefully remove parchment paper (it’s sticky) and flip back right side-up, letting each layer cool completely. You can hasten this along outside (if it’s cold) or in the freezer. 

Make whipped mascarpone cream:

 Beat heavy cream and powdered sugar in a large bowl with a whisk or electric beaters until soft peaks form. Beat in mascarpone, one spoonful at a time, just until it disappears into the cream. 

Assemble cake: 

Place first cake layer on cake stand and level top with a serrated knife if it has domed. Spread with 1 cup whipped mascarpone. Repeat twice, then smooth sides. Decorate with sugared cranberries. Serve immediately, or keep refrigerated until needed.

PREPARATION:

• Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter (Note 8). Place shelf in the middle of the oven.
• Place cupcake liners in a standard muffin tin. (Note 9)

CUPCAKE BATTER:

• Whisk Dry: Whisk flour, baking powder and salt in a large bowl. Set aside.
• Heat Milk-Butter: Place butter and milk in a heatproof jug and microwave 2 minutes on high to melt butter. Do not let milk bubble and boil (foam ok). Cover and leave in microwave to keep very warm (stove: cover with lid and leave on turned off stove). (Note 10)
• Mix eggs: In a separate, preferably heavy based glass bowl, beat eggs for 30 seconds on speed 6 of a handheld beater.
• Add sugar: With the beater still going, pour the sugar in over 30 seconds.
• Beat until tripled: Beat eggs for 6 minutes on speed 8, or until tripled in volume and almost pure white.
• Add flour: When the egg is whipped, scatter 1/3 flour across surface, then beat on Speed 1 for 5 seconds. Stop beating, add half remaining flour, then mix on Speed 1 for 5 sec. Add remaining flour, then mix on Speed 1 for 5 - 10 sec until the flour is just mixed in. Once you can’t see flour, stop straight away.
• Temper milk: Pour hot milk, vanilla and oil into the now empty flour bowl. Add about 3/4 cups of the Egg Batter into the hot milk (don't need to be 100% accurate with amount). Use a whisk to mix until smooth - you can be vigorous here. Will look foamy.
• Slowly add milk: With the beater on Speed 1, pour the Milk mixture into the Egg Batter over 15 seconds, then turn beater off.
• Scrape and final mix: Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds - batter should now be smooth and pourable.

BAKE:

• Fill muffin tin: Pour batter into muffin tin, filling 2/3 of the way up. Do not fill more (causes flat / sunken surfaces). Easiest to use a standard ice cream scoop with lever.
• Bake 22 minutes or until golden and toothpick inserted into middle comes out clean.

COOL & FROST:

• Remove from oven. Cool just 2 minutes then use a fork to help remove and place on cooling rack. Cool completely before icing with frosting of choice (Note 11 for ideas), or cream and fresh berries or jam.

1 . In a stand mixer fitted with the paddle attachment, combine the baking wafers, butter, macadamia nuts, almonds, and walnuts and mix on low for about

30 seconds to break down the nuts and chocolate a bit. Add the brown sugar and mix on low until the butter and sugar come together. With the mixer still running on low, gradually add the flour and salt and mix until incorporated. Add the eggs, 1 at a time, scraping down the sides of the bowl after each addition, and mix until the dough starts sticking to the sides of the bowl. Scrape down the sides of the bowl again and mix on low for 10 seconds more to evenly distribute the nuts and chocolate.

2 . Turn the dough out onto a large sheet of parchment paper and flatten into a square roughly 1 inch (2.5 cm) thick. Fold the parchment paper to completely cover and wrap the dough, place in a resealable plastic bag, and refrigerate for at least 1 hour and up to 7 days.

3 . Set a rack in the center of the oven and preheat to 350°F (180°C). Line a sheet pan with parchment paper.

4 . Divide the chilled dough into 14 equal portions (about 3½-ounces/100 g each) and using your hands, roll each portion into a ball. Arrange 7 balls of dough on the prepared sheet pan, spacing them about 3 inches (7.5 cm) apart, then use the palm of your hand to flatten into disks roughly ½ inch (1.25 cm) thick. Bake for 6 minutes. Rotate the sheet pan as needed for even baking and bake until the edges are browned but the centers are still a little gooey, 6 to 7 minutes longer. Let cool on the sheet pan for 10 minutes, then enjoy right away or transfer to a wire rack and let cool completely. Repeat with the remaining cookie dough.

1. Preheat the oven to 325 degrees F. Line two cupcake tins with paper liners.
2. With your food processor, pulse the almond slices until they are nothing more then a fine powder. Set aside.
3. In a large bowl, whisk together the flours, baking powder, soda, and salt. Set aside.
4. In the bowl of your stand mixer, fitted with the paddle attachment, cream the butter and shortening together until creamy. Add the sugar, vanilla, and almond extract and beat until fluffy. Scrape down the sides and add the egg and mix.
5. Reduce the speed to low and add the flour mixture alternating with the ice water. Scrape down the sides and bottom and mix for 20 seconds longer to make sure everything is combined. Pour batter into a large bowl and clean out mixing bowl well.
6. With your whisk attachment and clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gently fold into the batter.
7. Divide batter evenly among the cupcake tins filling each 2/3 full. Bake for 20-25 minutes, rotating the pans halfway through bake time. Cupcakes are done when a toothpick inserted in the center comes out clean. Let cool in pan for 20 minutes before turning out to cool completely.
8. Make the icing: In a medium saucepan, whisk the flour, sugar, and matcha powder together. Add the milk and cream and cook over medium heat, stirring often, until the mixture comes to a boil and has thickened. This takes about 20 minutes from start to finish – make sure to stir often in the last 5 minutes.
9. Strain the mixture through a fine mesh sieve into the bowl of your electric mixture. Beat on high until cool (This is the first time I have made this technique work for me. I let the flour cool a bit in the pan before adding it to the mixing bowl and then mixed for a good 30 minutes without touching it. Patience young grasshopper). Reduce speak to low and add the butter; mix until thoroughly combined. Increase the speed to high and beat until light and fluffy. Mix in the vanilla and mix.
10. Frost cupcakes as desired with either a spatula, spoon, or pastry bag and tip.