The Ultimate Cake-Baking Toolbox with James Rosselle

RECIPE INDEX & SUPPLY LIST

RECIPES FOR CARVING, FILLING &
MASKING CAKES
Better Butter Cake................................................................................................... 2
• Turntable
Cocoa for Chocolate Cake................................................................................... 3
• Offset spatulas
Ruby Red Velvet Cake............................................................................................4 • Serrated knife
Carrot Cake............................................................................................................... 5 • Paring knife
• Cake boards
Chiffon Sponge........................................................................................................6 • Bench scraper
American Buttercream............................................................................................7
Swiss Meringue Buttercream.................................................................................7
Chocolate Ganache................................................................................................8
Lemon Curd..............................................................................................................8

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 The Ultimate Cake-Baking Toolbox with James Rosselle

RECIPES
BETTER BUTTER CAKE
Yield: Two 8" (20-cm) cake layers
Ingredients
• 1 cup (225 g) unsalted butter, at room • 4½ teaspoons baking powder
temperature • ¾ teaspoon kosher salt
• 1 cup (225 g) granulated sugar • 1 cup (240 ml) whole milk
• 4 eggs • 2 teaspoons pure vanilla extract
• 3 cups (360 g) all-purpose flour
Preparation
1. Preheat the oven to 350 F (175 C).

2. Prepare two 8" (20-cm) cake pans with nonstick spray, a butter-flour mixture or parchment paper.
3. In a stand mixer fitted with the paddle attachment, cream the butter on medium speed until light and fluffy.
4. Rain in granulated sugar slowly and continue to cream, about 7 minutes.
5. Add the eggs one at a time, beating well after each addition.
6. Scrape down the sides of the bowl.
7. Sift the flour, baking powder and salt.
8. Alternately add the flour mixture and the milk to the butter mixture, beginning and ending with the flour.
9. Add the vanilla and mix just until combined.
10. Scrape down the sides and bottom of bowl.
11. Divide batter evenly between the cake pans.
12. Bake for 30 to 35 minutes, or until the layers are done as shown on video.
13. Allow the layers to cool at room temperature before de-panning, and then wrap tightly in plastic wrap and
refrigerate overnight before torting and filling.
Flavoring Ideas
• Chocolate: Substitute up to ½ cup (63 g) of cocoa powder for ½ cup (60 g) of cake flour.
• Extract: Substitute any flavoring extract for the vanilla extract. Use a 1:1 ratio.
• Spices: Add up to 4 teaspoons of cinnamon, or up to two teaspoons of stronger spices like nutmeg or
ginger.
• Zest: Add 1 tablespoon of grated lemon, orange, grapefruit or other citrus zest.

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 The Ultimate Cake-Baking Toolbox with James Rosselle

RECIPES
COCOA FOR CHOCOLATE CAKE
Yield: Two 8" (20-cm) cake layers
Ingredients
• ½ cup (63 g) cocoa powder • 1 tablespoon baking soda
• 1 cup (240 ml) boiling water • 1 cup (240 ml) buttermilk
• 1¾ cups (210 g) all-purpose flour • ½ cup (120 ml) vegetable oil
• 1¾ (395 g) granulated sugar • 2 eggs
• 1¼ teaspoons kosher salt • 1½ teaspoons pure vanilla extract
Preparation
1. Preheat the oven to 325 F (165 C).

2. Prepare two 8" (20-cm) cake pans with nonstick spray, a butter-flour mixture or parchment paper.
3. Add the cocoa powder to the boiling water and stir well; set aside to cool.
4. Put the dry ingredients in a stand mixer fitted with the paddle attachment. Mix on low speed to combine.
5. In another bowl, combine the wet ingredients and whisk to combine.
6. With the mixer on low speed, add the wet ingredients to the dry ingredients and mix until all ingredients
are hydrated. Scrape the sides of the bowl well. Mix for 2 more minutes.
7. Add the cocoa mixture to the cake batter and mix to combine, about 30 seconds.
8. Divide batter evenly between the cake pans.
9. Bake for 30 to 35 minutes, or until the layers are done, as described in video.
10. Allow the layers to cool at room temperature before de-panning, and then wrap tightly in plastic wrap and
refrigerate overnight before torting and filling.

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 The Ultimate Cake-Baking Toolbox with James Rosselle

RECIPES
RUBY RED VELVET CAKE
Yield: Two 8" (20-cm) cake layers
Ingredients
• 2½ cups (300 g) cake flour • 2 eggs
• 1½ cups (340 g) granulated sugar • 1 cup (240 ml) buttermilk
• 1 teaspoon kosher salt • 1 tablespoon pure vanilla extract
• 1½ teaspoon baking soda • 2 teaspoons white vinegar
• 2 tablespoons cocoa powder • 2 tablespoons red food coloring
• 1½ cups (360 ml) vegetable oil
Preparation
1. Preheat the oven to 350 F (175 C).
2. Prepare two 8" (20-cm) cake pans with nonstick spray, a butter-flour mixture or parchment paper.
3. Put the dry ingredients in a stand mixer fitted with the paddle attachment and mix on low speed to
combine.
4. In another bowl, combine the wet ingredients and whisk to combine.
5. With the mixer on low speed, slowly add half of the wet ingredients and mix to combine.
6. Scrape the bottom and sides of the bowl.
7. Add the other half of the wet ingredients and mix to combine.
8. Divide the batter evenly between the two cake pans.
9. Bake the layers for 30 to 35 minutes, or until done, as seen in video.
10. Allow the layers to cool at room temperature before de-panning, and then wrap tightly in plastic wrap and
refrigerate overnight before torting and filling.

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 The Ultimate Cake-Baking Toolbox with James Rosselle

RECIPES
CARROT CAKE
Yield: Two 8" (20-cm) cake layers
Ingredients
• 3 cups (360 g) all-purpose flour • 1 tablespoon pure vanilla extract
• 3 cups (675 g) granulated sugar • 1½ cups (360 ml) carrot purée
• 1 tablespoon baking soda • 1 cup (225 g) chopped, well-drained pineapple
• 2 teaspoons ground cinnamon • 1 cup (125 g) chopped pecans
• 1 teaspoon kosher salt • 1 cup (60 g) shredded coconut
• 1½ cups (360 ml) vegetable oil • 1 cup (150 g) raisins
• 4 eggs
Preparation
1. Preheat the oven to 350 F (175 C).
2. Prepare two 8" (20-cm) cake pans with nonstick spray, a butter-flour mixture or parchment paper.
3. Put the dry ingredients in a stand mixer fitted with the paddle attachment and mix on low speed to
combine.
4. In another bowl, combine all the wet ingredients, including the carrot purée, and whisk to combine.
5. With the mixer is on low speed, add half of the wet ingredients and mix to combine.
6. Scrape bottom and sides of the bowl.
7. Add the other half of the wet ingredients and mix to combine.
8. Add the drained pineapple, pecans, coconut and raisins. (These are optional and can be adapted to your
personal preference.)
9. Divide batter evenly between the two cake pans.
10. Bake the layers for 30 to 35 minutes, or until done.
11. Allow the layers to cool at room temperature before de-panning, and then wrap tightly in plastic wrap and
refrigerate overnight before torting and filling.

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 The Ultimate Cake-Baking Toolbox with James Rosselle

RECIPES
CHIFFON SPONGE
Yield: Four 8" (20-cm) cake layers
Ingredients
• 1 cup less two tablespoons (7 ounces; 200 g) • 5 cups plus 3 tablespoons (625 g) cake flour
vegetable oil • 3 cups (675 g) granulated sugar
• 12 eggs, separated • 2 tablespoons baking powder
• 1½ cups (360 ml) water • 1½ teaspoons kosher salt
• 2 ounces (by weight; 57 g) pure vanilla extract
Preparation
1. Preheat the oven to 350 F (175 C).

2. Prepare four 8" (20-cm) cake pans with nonstick spray, a butter-flour mixture or parchment paper.
3. In a stand mixer, combine the oil, egg yolks, water and vanilla. Whip on medium speed until doubled in
volume (ribbon stage).
4. While the mixer is running, sift the cake flour, one half of the sugar, the baking powder and salt into
another bowl.
5. With the mixer on slow speed, add the sifted dry ingredients to the whipped egg yolk mixture. The
consistency should be a smooth paste.
6. Using another bowl, whip the egg whites in a stand mixer at medium speed until they are frothy and begin
to turn white.
7. Slowly add the second half of the sugar and continue whipping on medium speed until the French
meringue reaches a medium-stiff peak.
8. Fold the meringue into the egg yolk mixture in three additions. Note that the first addition is a sacrifice;
fold the meringue in fairly briskly to incorporate it fully and start to lighten the batter.
9. Portion the batter evenly among the four cake pans.
10. Bake the layers for 30 to 40 minutes, or until done, as seen on video.
11. Allow the layers to cool at room temperature before de-panning, and then wrap tightly in plastic wrap and
refrigerate overnight before torting and filling.
Variations
• Orange: Substitute orange juice for the water. Omit the vanilla and add 3 tablespoons of orange zest.
• Lemon: Replace half the water with lemon juice. Omit the vanilla and add 3 tablespoons of lemon zest.
• Chocolate: Substitute 3 ounces of cocoa powder for 3 ounces of cake flour.
• Spice: Add 4 teaspoons of any ground spice mixture, but be aware of stronger spices like ginger or
nutmeg.

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 The Ultimate Cake-Baking Toolbox with James Rosselle

RECIPES
AMERICAN BUTTERCREAM
Yield: About 11 cups (2.7 kg)
Ingredients
• 9 cups (1125 g) confectioner’s sugar, sifted • ¾ teaspoon kosher salt
• ¼ cup (180 ml) milk • 4½ cups (1 kg) shortening
• 1 tablespoon pure vanilla extract • 1½ cups (340 g) unsalted butter, cut into pieces
Preparation
1. In a stand mixer fitted with the paddle attachment, combine the confectioner’s sugar and milk. Mix on low
speed until a paste is formed.
2. Add the vanilla and salt, and mix until combined.
3. With the mixer running on medium speed, add the shortening bit by bit until well combined.
4. Add the butter piece by piece until well combined.
5. Adjust consistency by adding one tablespoon of milk at a time
6. Store in an airtight container in the refrigerator.

SWISS MERINGUE BUTTERCREAM

Yield: About 12 cups
Ingredients
• 3 cups (675 g) granulated sugar temperature
• 4 teaspoons meringue powder • 2 pounds (910 g) unsalted butter, at room
• 10 egg whites temperature, cut into pieces
• ½ cup (103 g) high-ratio shortening at room • 2 tablespoons pure vanilla extract
Preparation
1. In a mixing bowl, whisk the sugar and meringue powder together.

2. Add the egg whites and whisk to combine.

3. Place the bowl over a hot water bath and stir often, until the sugar has dissolved.
4. Place the mixing bowl on a stand mixer fitted with the whisk attachment.
5. On medium speed, mix until the meringue has doubled and cooled slightly.
6. With the mixer on medium speed, add the shortening bit by bit to the meringue.
7. Add the butter piece by piece while the mixer is running.
8. Add the vanilla and continue to mix to consistency that's shown on video.
9. Store in airtight container in the refrigerator.
Note: This buttercream is good as is or can be flavored to your liking with fruit and nut compounds or with
extracts. It is also great for filling or masking cakes.

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 The Ultimate Cake-Baking Toolbox with James Rosselle

RECIPES
CHOCOLATE GANACHE
Yield: 2 cups
Ingredients
• 1 cup (175 g) chopped bittersweet chocolate • 1 teaspoon pure vanilla extract
• ¼ cup (75 g) corn syrup • ¼ cup (55 g) unsalted butter, at room
• ½ cup (120 ml) heavy cream temperature
1. PreparationPut the chocolate and corn syrup in a heatproof bowl.
2. Bring the cream to a low boil in a saucepan.
3. Pour the hot cream over the chocolate and corn syrup.
4. Whisk slowly until the chocolate is melted.
5. Add the vanilla and butter, and mix to combine.
6. Store in an airtight container in the refrigerator.

LEMON CURD
Yield: 4 cups
Ingredients
• 3 lemons, zested and squeezed to yield ½ cup • 4 extra-large eggs
(120 ml) juice • ¼ teaspoon kosher salt
• 1½ cups (340 g) granulated sugar
• ½ cup (113 g) unsalted butter, at room
temperature
Preparation
1. Put the lemon zest and juice, sugar, butter, eggs and salt in a bowl and whisk to combine.
2. Pour the mixture into a 2-quart (1.9-l) saucepan and cook over low heat, stirring constantly, until
thickened, about 10 minutes. The lemon curd will thicken at about 170 F (77 C), or just below simmer.
3. Remove from the heat and strain the curd to remove the zest.
4. Cover the surface with plastic wrap to prevent a skin from forming and refrigerate until completely chilled.
As the curd cools, it will continue to thicken.

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