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layer cakes

Whole Melon Cake 🍈

A Cookbook Celebration!

Honeycomb Lemon Almond Cake

Flamingo Pink Velvet Cake with Strawberry Rhubarb Compote

Mermaid Oreo Funfetti Birthday Cake

Coconut Cake with Pineapple Coconut Curd and Pineapple Jam (Lactose-Free)

Brown Butter Caramelized Banana Chocolate Cake

Zucchini Cake with Lemon Cream Cheese Frosting

Coco Cake Land’s Bunny Cake + New Book!

Rainbow Confetti Cake!

Buttercream Succulent Cake

Peanut Butter and Jelly Birthday Cake!

Strawberry Celebration Cake with Blood Orange Buttercream

Malted Chocolate Cake with Lavender Oolong Buttercream

A Valentine’s Day Cake (with Kelsey and Confetti Floral!)

Funfetti Cake with Whipped Cream Cheese Frosting

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day 7: stained glass sugar cookies ❄️ 50 g

day 7: stained glass sugar cookies ❄️

50 g (1/4 cup) granulated sugar
zest of one lemon
150 g (2/3 cup) unsalted butter, room temperature
1 large egg yolk, room temp
2 tsp vanilla
160 g (1 1/3 cup) all-purpose flour
1/4 tsp salt
jolly ranchers hard candies, crushed

preheat oven to 350f and line a baking sheet with parchment paper. set aside.

zest lemon over the bowl of granulated sugar. using your fingers, rub lemon zest and sugar together until fragrant.

in a large bowl combine butter and lemon-sugar. mix until smooth. add in egg yolk and vanilla. mix until combined

add flour and salt. mix until just combined

lay down a piece of parchment paper and transfer dough to the parchment. lay a second piece of parchment over the dough and roll out dough to 1/4-inch in thickness. if the dough is too soft at this point, transfer the rolled out dough to firm up in the refrigerator for 15 min

using cookie cutters of choice, stamp out cut outs. using a smaller cookie cutter, stamp cut outs at the centre of each cookie

transfer the cut outs to the lined baking sheet. fill the centre of each cookie with crushed jolly ranchers

transfer baking sheet to refrigerator or freezer to chill cut outs until firm — this will prevent spreading

bake for 10 – 14 min (time will depend on shape and size of cookie), until edges the bottom of each cookie is a light golden brown

wait 20 minutes before transferring cookies to a wire rack to cool completely

optional: decorate cooled stained glass cookies with royal icing

#holidaybaking #christmascookies #christmascookie #bakefromscratch

day 6: matcha checkerboard cookies (inspo c/o @smi

day 6: matcha checkerboard cookies (inspo c/o @smittenkitchen’s sparkly checkerboard cookies!) ✨

vanilla dough:
85g (1/3 cup + 2 tsp) unsalted butter, room temp
45g (6 tbsp) powdered sugar
2 tsp vanilla
90g (3/4 cup) all-purpose flour
1/4 tsp salt

matcha dough:
85g (1/3 cup + 2 tsp) unsalted butter, room temp
45g 6 tbsp) powdered sugar
90g (3/4 cup) all-purpose flour
1 tbsp culinary matcha powder
1/4 tsp salt

1 egg white
coarse sanding sugar

for the vanilla dough: in a bowl, combine butter and powdered sugar. mix until smooth. add vanilla. add flour and salt and mix until no dry streaks remain. do the same for the matcha dough.

place one portion of the dough between two pieces of parchment paper and roll into a 5 x 9-inch rectangle that is about 1/4-inch thick. slide rolled out dough onto a baking sheet and freeze for 10 min until firm. repeat this step with the other portion of dough

remove the top piece of parchment from each slab and stack the vanilla and matcha dough layers. press on them gently with your hands. cut the slab down the middle the long way to form two 2.5 x 9-inch rectangles and stack the halves. press the layers gently to adhere them. return the stacked dough to the freezer for another 10min

using a sharpe knife, cut it the long way into six slices. arrange the first three into a checkerboard log, flipping two of the slices over so the opposite flavour is on top. repeat step to form the second checkerboard log. return to the freezer as oven preheats.

preheat oven to 350f. line a large baking sheet with parchment paper.

in a small bowl, whisk egg white. using a pastry brush, brush log with a thin coat of egg white and roll in sanding sugar. slice sugar-coated log into 1/4-inch-thick cookies, and arrange on lined baking sheet with 1-inch space between them.

bake for 11 - 14 min, or until golden brown underneath. let cookies rest on tray for 5 minutes, before transfer to a cooling rack to finish cooling

#holidaybaking #christmascookies #christmascookie #bakefromscratch #matcha

day 5: peppermint mocha nutella stars 🌟 150

day 5: peppermint mocha nutella stars 🌟

150 g (2/3 cup) unsalted butter, room temp
50 g (1/4 cup) granulated sugar
1 large egg yolk, room temp
1 tsp vanilla
160 g (1 1/3 cup ) all-purpose flour
30 g (5 tbsp) cocoa powder
1 tsp espresso powder
1/2 tsp salt

1/3 cup nutella, to fill
1/4 cup melted dark or milk chocolate, to drizzle
crushed candy canes, to garnish

preheat oven to 350f

in a large bowl combine butter and granulated sugar, mix until smooth. add egg yolk and vanilla. mix until combined 
in a separate bowl, whisk together flour, cocoa powder, espresso powder and salt. add dry mixture to the wet and mix until just combined 
lay down a piece of parchment paper and transfer dough to the parchment. lay a second piece of parchment over the dough and roll out dough to 1/4-inch in thickness. if the dough is too sticky at this point, transfer the rolled out dough to chill i the fridge for 15 min 
using a star-shaped cookie cutter, stamp cut outs. using a smaller star cutter, stamp a cut out on half of the cookies 
transfer the cut outs to a lined baking sheet. transfer baking sheet to refrigerator or freezer to chill cut outs until firm — this will prevent spreading 
bake for 10 – 13 minutes, until edges the cookies are set. wait 10 minutes before transferring cookies to a wire rack to cool completely 
using a spoon or offset spatula, add nutella to the centre of each cookie. place a cookie with a cut out on top

drizzle with melted chocolate and garnish with crushed candy canes

#holidaybaking #christmascookies #christmascookie #bakefromscratch #peppermintmocha

day 4: soft & chewy candy cane sugar cookies ✨

day 4: soft & chewy candy cane sugar cookies ✨

270g (2 ¼ cups) all-purpose flour
½ tsp baking powder
¼ tsp baking soda
½ tsp salt
250g (1 ¼ cup) granulated sugar
227g (1 cup) unsalted butter, at room temperature
1 large egg
2 teaspoons pure vanilla extract
50g 1/4 cup granulated sugar, to roll
to garnish: royal icing, crushed candy canes, sprinkles

preheat oven to 350f

whisk together flour, baking powder, baking soda, and salt

in a large bowl combine granulated sugar and butter, mix until smooth. add egg and vanilla. mix.

add dry ingredients to the bowl and mix until just combined

using an ice cream scoop, portion out dough. roll each dough ball between palms of your hands then toss in granulated sugar

bake for 10 - 12 minutes, until the edges are golden but the centers are still tender. tap the pan on the counter several times to create ridges. cool the cookies on the pan on a wire rack for 15 minutes

drizzle royal icing on cooled cookies and sprinkle with crushed candy canes and gold sprinkles

#holidaybaking #christmascookies #christmascookie #bakefromscratch #sugarcookies

day 3: glazed pretzel shortbread 🥨 150g (1 1/4

day 3: glazed pretzel shortbread 🥨

150g (1 1/4 cup) pretzel flour (i pulsed pretzels in my blender until it reached flour consistency)
132g (1 cup + 2 tbsp) all-purpose flour
227g (1 cup) unsalted butter, room temp
120 g (1 cup) powdered sugar
1 tsp vanilla

preheat oven to 350f.

in a food processor or blender, pulse pretzels until the texture resembles flour

in a large bowl combine butter and powdered sugar, mix until smooth. add vanilla.

add pretzel flour and all-purpose flour to the bowl and mix until just combined. gather the dough and flatten to form a disc

roll out dough on a lightly floured surface or between to sheets of parchment paper to 1/4-inch in thickness. using cookie cutters of your choice, punch out the desired shapes. transfer the cutouts to a baking sheet lined with parchment paper and transfer to freezer for 5 – 10 minutes. freezing the cutouts will prevent the cookies from spreading in the oven.

bake cookies until golden brown, about 9 – 11 minutes, depending on the size of your cutouts.

remove cookies from the oven and allow them to cool for at least 10 minutes on the baking sheet. transfer cookies to cooling rack to cool complete.

using a pastry brush, brush on thin layer of royal icing.

#cookiedecorating #christmascookies #holidaycookies #holidaybaking #bakefromscratch

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