Classic Cakes From Baked Bakery with Matt Lewis

TABLE OF CONTENTS & DECORATING TOOL LIST

CLASS CAKES
The Very Vanilla Sprinkles Birthday Cake
The Very Vanilla Sprinkles Birthday Cake........................................................... 2
White Chocolate Buttercream Frosting............................................................. 3
Diner Double Dark Cake
Classic Chocolate Cake.........................................................................................4
Dark Chocolate Ganache Frosting...................................................................... 5
Sweet & Salty Cake
Classic Chocolate Cake.........................................................................................4
Salted Caramel Sauce............................................................................................. 5
Whipped Caramel Chocolate Ganache............................................................. 6
Bananas! Cake
Banana Cake..............................................................................................................7
Peanut Butter Filling................................................................................................8
Milk Chocolate Ganache Frosting.......................................................................8
Chocolate Glaze......................................................................................................8
Flourless Chocolate Cake
Flourless Chocolate Cake.....................................................................................9
Chocolate Ganache Glaze..................................................................................10

CAKE DECORATING TOOLS

• Turntable
• Small and large offset spatulas
• Small and large straight spatulas
• Bench scraper or other straight edge
• Cake comb
• Piping bag
• Coupler (optional)
• Large, round piping tip (No. 10 or similar)

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 Classic Cakes From Baked Bakery with Matt Lewis

RECIPES
THE VERY VANILLA SPRINKLES BIRTHDAY CAKE
Yield: Three 8-inch (20 cm) layers
Ingredients
• 2½ cups (315 g) cake flour • 2 tablespoons pure vanilla extract
• ¾ cup (90 g) all-purpose flour • 1 large egg
• 1 tablespoon baking powder • 1 cup (240 ml) ice cold water
• 1 teaspoon baking soda • ½ cup (120 ml whole milk
• ¾ teaspoon salt • ½ cup (120 ml) well-shaken buttermilk
• 4 ounces (1 stick/115 g) unsalted butter, • 1 cup (190 g) rainbow sprinkles
softened • 3 large egg whites, at room temperature
• ½ cup (100 g) vegetable shortening • ¼ teaspoon cream of tartar
• 1¾ cups (350 g) sugar
Preparation
1. Preheat the oven to 325 F (165 C). Butter three 8-inch (20-cm) round cake pans, line the bottoms with
parchment paper, and butter the parchment. Dust with flour and knock out the excess flour.
2. Sift the flours, baking powder, baking soda, and salt together into a large bowl. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening on
medium speed until creamy, 3 to 4 minutes. Add the sugar and vanilla and beat on medium speed until
fluffy, about 3 minutes. Scrape down the bowl, add the egg, and beat until just combined.
4. In a small bowl, whisk together the ice-cold water, milk and buttermilk.
5. Turn the mixer to low. Add the flour mixture, alternating with the water mixture, in three separate additions,
beginning and ending with the flour mixture. Scrape down the bowl, then mix on low speed for a few
more seconds.
6. Remove bowl from the stand mixer and scatter sprinkles around the top of the batter before folding in
gently by hand with a rubber spatula.
7. In the bowl of an electric mixer fitted with the whisk attachment, whisk the egg whites and cream of tartar
at medium speed until soft peaks form. Do not overbeat. Gently fold the egg whites into the batter.
8. Divide the batter evenly among the prepared pans and smooth the tops.
9. Bake for 40 to 45 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in
the center of each cake comes out clean. Transfer the cakes to a wire rack and let cool for 20 minutes.
10. Invert the cakes onto the rack, remove the pans, and let cool completely. Remove the parchment.
Note: To make cupcakes, when adding egg to the batter, add one additional egg yolk for structure. Bake for
20-25 minutes at 325 F (165 C).

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 Classic Cakes From Baked Bakery with Matt Lewis

RECIPES
WHITE CHOCOLATE BUTTERCREAM FROSTING
Ingredients
• 6 ounces (170 g) white chocolate, coarsely • / cup (75 ml) heavy cream
1 3

chopped • 12 ounces (3 sticks; 340 g) unsalted butter, soft

• 1½ cups (300 g) sugar but cool, cut into small pieces
• 1/3 cup (40 g) all-purpose flour • 1 teaspoon pure vanilla extract
• 1½ cups (360 ml) milk • Sprinkles for outside of cake
Preparation
1. Using either a double boiler or a microwave oven melt the white chocolate and set it aside to cool.
2. In a medium heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and
cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about
20 minutes.
3. Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed
until cool. Reduce the speed to low and add the butter; mix until thoroughly incorporated. Increase the
speed to medium-high and beat until the frosting is light and fluffy.
4. Add the vanilla and white chocolate and continue mixing until combined. If the frosting is too soft, put the
bowl in the refrigerator to chill slightly, then beat again until it is the proper consistency. If the frosting is
too firm, set the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper
consistency.
Baker's Note: This cake will keep beautifully in a cake saver at room temperature (cool and humidity-free) for
up to 3 days. If your room is not cool, place the cake in a cake saver and refrigerate for up to 3 days. Remove
the cake from the refrigerator and let it sit at room temperature for at least 2 hours before serving.

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 Classic Cakes From Baked Bakery with Matt Lewis

RECIPES
CLASSIC CHOCOLATE CAKE
Yield: Three 8-inch (20-cm) layers
Ingredients
• ¾ cups (65 g) dark cocoa powder, such as • ¾ cup (6 ounces/170 g) unsalted butter,
Valrhona softened
• 1¼ (300 ml) cups hot water • ½ cup (100 g) vegetable shortening
• 2/3 cup (155 g) sour cream • 1½ cups (300 g) sugar
• 2 2/3 cups (320 g) all-purpose flour • 1 cup (220 g) dark brown sugar, firmly packed
• 2 teaspoons baking powder • 3 large eggs, at room temperature
• 1 teaspoon baking soda • 1 tablespoon vanilla
• ½ teaspoon salt
Preparation
1. Preheat the oven to 325 F (165 C). Butter three 8-inch (20-cm) round cake pans, line the bottoms with
parchment paper, and butter the parchment. Dust with flour and knock out the excess flour.
2. Mix cocoa powder, hot water and sour cream together and set aside to cool.
3. Sift all-purpose flour, baking soda, baking powder, salt and set aside.
4. Beat butter and shortening together on medium speed until light and fluffy, about 5 minutes. The mixture
will appear to string or ribbon throughout the bowl.
5. Add sugars, beat until light and fluffy, about 5 more minutes.
6. Add the eggs, one at a time, and then vanilla, and beat until incorporated.
7. Scrape down the sides of the bowl and mix again for 30 seconds.
8. Beginning with dry, add the dry mixture and cocoa (wet) mixture to the batter, alternating between dry and
wet and ending with dry.
9. Divide the batter evenly between all three pans (about 20 ounces/565 g of batter per pan) and spread
smooth with spatula. Bake the cakes for 35 to 40 minutes rotating the pans halfway through the baking
time, until a toothpick inserted in the center of each cake comes out clean.
10. Transfer the cakes to a wire rack and cool for 20 minutes. Invert the cakes onto the rack, remove the pans
and let cool completely. Remove the parchment.

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 Classic Cakes From Baked Bakery with Matt Lewis

RECIPES
DARK CHOCOLATE GANACHE FROSTING
Ingredients
• 16 ounces (454 g) dark (60-72 percent) • 2 tablespoons light corn syrup
chocolate, finely chopped • 12 ounces (3 sticks; 340 g) unsalted butter, soft
• 1½ (360 ml) cups heavy cream but cool, cut into 1-inch pieces
Preparation
1. Place chocolate in the bowl of a stand mixer.
2. In a small saucepan, bring the cream and corn syrup to a boil, then remove from the heat and immediately
pour the mixture over the chocolate. Let stand for 2 to 3 minutes.
3. Starting in the center of the bowl and working your way out to the edges, whisk the chocolate mixture
until completely smooth.
4. Set aside to cool to room temperature.
5. With the mixer fitted with the whisk attachment, on medium speed, gradually add the butter pieces and
mix until thoroughly incorporated. The frosting should be completely smooth and have a silky look.

SALTED CARAMEL SAUCE

Ingredients
• ½ cup (120 ml) heavy cream • 1 cup (200 g) sugar
• 1 teaspoon fleur de sel • 2 tablespoons light corn syrup
• ¼ cup (60 ml) water • ¼ cup (58 g) sour cream
Preparation
1. Add the cream and salt to a small saucepan. Simmer over very low heat while you prep your sugar mixture
below, but be sure to keep an eye on the cream. You want it to be hot enough to dissolve the fleur de sel,
but you do not want to burn it.
2. Combine the water, sugar and corn syrup in a medium saucepan and stir together carefully. Do not splash
the sides of the pan. Cook the sugar mixture over high heat as shown in class or until an instant-read
thermometer reads 350 F (175 C), about 6 to 8 minutes. Take off the heat and let rest for one minute.
3. Add the cream (with the salt) to the sugar caramel mixture. Whisk in the sour cream. Bring caramel
to room temperature before storing in airtight container, then chill in the fridge until you are ready to
assemble the cake.

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 Classic Cakes From Baked Bakery with Matt Lewis

RECIPES
WHIPPED CARAMEL GANACHE FROSTING
Ingredients
• 16 ounces (454 g) dark (60-72 percent) • ¼ cup (60 ml) water
chocolate, finely chopped • 2 tablespoons light corn syrup
• 1½ (360 ml) cups heavy cream • 16 ounces (4 sticks; 454 g) unsalted butter, soft
• 1 cup (200 g) sugar but cool, cut into ½-inch (1.25 cm) pieces
Preparation
1. Place chopped chocolate in a large mixing bowl and set aside.

2. Add the cream to a small saucepan. Simmer over very low heat while you prep your sugar mixture below,
but be sure to keep an eye on the cream. You want it to be hot but you do not want it to burn.
3. Combine the water, sugar and corn syrup in a medium saucepan and stir together. Do not splash the sides
of the pan. Cook the sugar mixture over high heat as shown on video or until an instant-read thermometer
reads 350 F (175 C), about 6 to 8 minutes. Take off the heat and let rest for 1 minute.
4. Add the cream to the caramel and stir to combine. Stir slowly for 2 minutes to release extreme heat and
then pour the caramel over the chopped chocolate. Let the caramel and chocolate sit for one minute
before mixing. Starting from the center of the bowl, stir the chocolate caramel mixture slowly in a circle
until all the chocolate is melted.
5. Allow the mixture to cool before transferring to a mixing bowl with a paddle attachment.
6. Paddle the mixture on low until bowl feels cool to the touch. Increase the mixing speed to medium-high
and gradually add the butter until completely combined. Scrape down the bowl and beat on high speed
until mixture appears whipped.
Baker's Note: This cake can be covered in a cake saver for up to three days in a cool room. If you refrigerate
this cake, make sure to cover tightly and bring back to room temperature before serving.

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 Classic Cakes From Baked Bakery with Matt Lewis

RECIPES
BANANA CAKE
Yield: Three 8-inch (20-cm) layers
Ingredients
• 3 cups (260 g) cake flour • 1¾ cups + 1 tablespoon (163 g) sugar
• 1¼ teaspoons baking powder • 2 large eggs
• 1 teaspoon baking soda • 2 teaspoons pure vanilla extract
• ½ teaspoon salt • 3 large, very ripe bananas, mashed
• 4 ounces (1 stick/115 g) unsalted butter • ½ cup + 1 tablespoon (135 ml) buttermilk
• 1/3 cup (67 g) shortening
Preparation
1. Preheat the oven to 325 F (165 C). Butter three 8-inch (20-cm) round cake pans, line them with
parchment paper, and butter the parchment. Dust the parchment with flour and knock out the excess
flour.
2. In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt together and set aside.
3. Using a stand mixer fitted with the paddle attachment, beat the butter and shortening together on
medium speed until light and fluffy, about 5 minutes. The mixture will appear to string or ribbon
throughout the bowl.
4. Add the sugar and beat on medium speed until light and fluffy, about 5 more minutes.
5. Add the eggs, one at a time, mixing about 10-15 seconds after each addition until the egg is incorporated
into the mixture.
6. Then turn the mixer to low, add the vanilla and bananas and beat until incorporated. If mixture appears
curdled, keep beating slowly until mixture looks like it is coming back together. Scrape down the sides of
the bowl and mix again for 30 seconds.
7. Beginning with the dry ingredients, add the dry mixture and the buttermilk to the mixer bowl in three
alternating parts, mixing 10-15 seconds (or until incorporated) after each addition, ending with the dry
mixture.
8. Divide the batter among the prepared pans. Use an offset spatula to level the batter.
9. Bake the cakes for 35-40 minutes, rotating the pans halfway through the baking time, until a toothpick
inserted in the center comes out clean.
10. Transfer the pans to a wire rack and cool for 30-45 minutes. Turn the cakes out onto the rack and let them
cool completely. Remove the parchment.
Baker’s Note: Once decorated, the cake can be stored, covered in a cake dome or cake saver, at room tem-
perature for up to 3 days. Additionally, the cake layers are a perfectly reasonable coffee break dessert unto
themselves — just dust one layer with some confectioners sugar (you can freeze and thaw the other layers as
you go) and serve with tea, coffee, or well ... anything you like.

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 Classic Cakes From Baked Bakery with Matt Lewis

RECIPES
PEANUT BUTTER FILLING
Ingredients
• 3 ounces (85 g) unsalted butter, soft but cool, • 1¼ (140 g) cups confectioners sugar
cut into cubes • 1½ teaspoons pure vanilla extract
• ¾ cup (195 g) smooth peanut butter
Preparation
1. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter on high speed until
smooth.
2. Add the peanut butter and beat on medium low speed until just combined.
3. Add the confectioners sugar all at once and the vanilla and beat until smooth. Side aside until ready to use.

MILK CHOCOLATE GANACHE FROSTING

Ingredients
• 8 ounces (225 g) bittersweet chocolate, finely • 1½ (360 ml) cups heavy cream
chopped • 2 tablespoons light corn syrup
• 8 ounces (225 g) milk chocolate, finely • 12 ounces (3 sticks; 340 g) unsalted butter, soft
chopped but cool, cut into 1-inch pieces
Preparation
1. Place both chocolates in the bowl of a stand mixer.

2. In a small saucepan, bring the cream and corn syrup to a boil, then remove from the heat and immediately
pour the mixture over the chocolate. Let stand for 2 to 3 minutes.
3. Starting in the center of the bowl and working your way out to the edges, whisk the chocolate mixture
until completely smooth.
4. Set aside to cool to room temperature.
5. With the mixer fitted with the whisk attachment, on medium speed, gradually add the butter pieces and
mix until thoroughly incorporated. The frosting should be completely smooth and have a silky look.

CHOCOLATE GLAZE
Ingredients
• 8 ounces (225 g) dark chocolate (60-72 • 1 tablespoon light corn syrup
percent), coarsely chopped
• 6 ounces (1½ sticks; 170 g) unsalted butter, soft
but cool, and cut into ½-inch (1.25-cm) pieces
Preparation
1. Place the chocolate, butter, and corn syrup in the top of a double boiler.
2. Using a rubber spatula, stir the mixture until the chocolate and butter are completely melted and smooth.
3. Remove the pan from the heat and stir the glaze to release excess heat. Drizzle glaze over the cake.
4. Refrigerate the cake for about 15 minutes to set glaze before serving.

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 Classic Cakes From Baked Bakery with Matt Lewis

RECIPES
FLOURLESS CHOCOLATE CAKE
Yield: 1 9-inch (23-cm) cake
Ingredients
• 10 ounces (285 g) dark chocolate (60-72 • 1 cup (200 g) sugar
percent), coarsely chopped • 7 large eggs, separated
• 5 ounces (10 tablespoons/142 g) unsalted • 1 teaspoon pure vanilla extract
butter, softened • 1 teaspoon salt
Preparation
1. Preheat the oven to 350 F (175 C). Generously butter the sides and bottom of a 9-inch (23-cm) springform
pan. Line the bottom of the pan with parchment paper and butter the parchment.
2. Using a double boiler or a microwave, melt the chocolate and set it aside to cool.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on high
speed until pale, light, and thoroughly combined, about 5 minutes.
4. With the mixer on low speed, add the egg yolks, beating well after each addition. After all the egg yolks
have been incorporated, scrape down the bowl and beat for 10 more seconds.
5. Add the cooled chocolate and mix until thoroughly combined. Scrape down the bowl, add the vanilla, and
beat until just incorporated.
6. Using a stand mixer or electric mixer, whisk the egg whites and salt until stiff peaks form.
7. Scoop 1 cup of the egg whites into the chocolate mixture. Use a rubber spatula to gently fold the egg
whites into the chocolate mixture. After about 30 seconds of folding, add the remaining egg whites and
gently fold in until almost completely combined. Do not rush the folding process.
8. Pour into the prepared pan and use an offset spatula to smooth the top. Bake for 30 to 35 minutes, until
the top of the cake seems set or firm to the touch. Be careful not to overbake this cake.
9. Transfer to a wire rack and let cool completely. Use a small knife to loosen the cake from the sides of the
pan. Remove the spring-form sides. Invert the cake onto the rack, peel off the parchment, and flip the
cake back upright using the bottom of a 9-inch (23-cm) cake pan, your hands, or another cooling rack.
Baker's Note: This cake is very dense and fudge-like, and it tastes equally delicious without the glaze. Serve
the cake plain or with fresh whipped cream, ice cream, or a dusting of confectioners’ sugar.

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 Classic Cakes From Baked Bakery with Matt Lewis

RECIPES
CHOCOLATE GANACHE GLAZE
Ingredients
• 9 ounces (255 g) dark chocolate (60-72 • ¼ cup (60 ml) light corn syrup
percent), coarsely chopped • 1 tablespoon coffee-flavored liqueur (such as
• ½ cup (120 ml) heavy cream Kahlúa), optional
Preparation
1. Put the chocolate in a large heatproof bowl and set aside.
2. In a small saucepan over medium heat, combine the cream and corn syrup and bring just to a boil.
Remove from the heat and pour the cream mixture over the chocolate. Let stand for 2 minutes, then,
starting in the center of the bowl and working your way out to the edges, slowly stir the chocolate and
cream mixture in a circle until the chocolate is completely melted and the mixture is smooth. Whisk for
another few minutes to cool the ganache slightly.
3. Add the liqueur and whisk again.

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