with

Creative Flavors for Jenny McCoy

Cakes, Fillings & Frostings What You’ll Need

Supplies

SUPPLIES
• Cooking spray • Medium double boiler
• Parchment paper • Candy or digital instant-read thermometer (for
• Plastic wrap up to 400 degrees)
• Stand mixer with glass bowls, whip and paddle • Whisk
attachments • Wooden spoon
• Sifter • Medium saucepan
• Metal offset spatulas, small and large • Small pot
• Chef’s knife • Medium pot
• Paring knife • Glass bowls of various sizes
• Bread knife • Plastic pastry bags
• Cutting board • Basic round pastry tip set
• Measuring cups, liquid and powder • 8" cake pans
• Measuring spoons • Food processor
• Rubber spatulas, small and large • Metal bench scraper
• Fine-mesh sieve • Cake turntable
• Cake tester • 8" cardboard cake rounds
• Spoons • Ingredients, as needed, for cakes, fillings or icings
• Microplane fine-mesh zester

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 Creative Flavors for Cakes, Fillings & Frostings with Jenny McCoy What You’ll Make

PERFECT WHITE CAKE Cake Recipes

Makes three 8" (20 cm) round cake layers
• 31/3 cups (375 g) cake flour
• 22/3 cups (520 g) granulated sugar
• 1½ teaspoons fine sea salt
• 2 tablespoons (30 g) baking powder
• 9 large egg whites (280 g), at room temperature
• 1½ teaspoons vanilla extract
• 1½ cups (336 ml) whole milk, at room
temperature
• 2¼ sticks (280 g) unsalted butter, cold and cubed

Position a rack in the center of the oven and preheat

oven to 350 F (175 C/gas mark 4). Lightly grease
three 8" (20 cm) round cake pans with nonstick
cooking spray and line with parchment paper rounds.
Lightly grease the tops of the paper in the pans. Sift
together flour, sugar, salt and baking powder. In a VARIATIONS
bowl, whisk the egg whites, vanilla extract and milk Cinnamon
together. Sift 1 tablespoon ground cinnamon with the dry
ingredients.
In the bowl of a stand mixer, fitted with the paddle
attachment, mix the dry ingredients and butter on Espresso
low speed until crumbly and no lumps of butter Add 3 tablespoons (12 g) very finely ground
remain. (the mixture will resemble cornmeal). Scrape espresso to the dry ingredients.
down sides of the bowl. Slowly add the egg mixture
Rosewater
and beat until smooth, about 3 to 5 minutes.
Substitute the 1½ teaspoons vanilla extract for 1
Spread the batter into the prepared pans and bake tablewpoon rosewater.
until light golden brown and knife inserted into cake
Orange
comes out clean, 25 to 30 minutes. Let the cakes
Substitute the 1½ teaspoons vanilla extract for 3
cool completely before frosting.
tablespoons (45 ml) Grand Marnier liqueur. Add
the finely grated zest of two oranges to the egg
mixture.
Malted Milk
Add ¼ cup plus 2 tablespoons (15 g) malted
milk powder with the dry ingredients. Substitute
the 1½ teaspoons vanilla extract for 2 table-
spoons barley malt syrup.

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 Creative Flavors for Cakes, Fillings & Frostings with Jenny McCoy What You’ll Make

YELLOW SPONGE CAKE Cake Recipes

Makes three 8" (20 cm) round cake layers
• 3 cups (336 g) cake flour
• 1 teaspoon fine sea salt
• ¾ teaspoon baking soda
• 1½ sticks (168 g) unsalted butter, cold and cut
into cubes
• 1¾ cups (343 g) granulated sugar, divided
• 1 teaspoon vanilla extract
• 7 large eggs (350 g), separated
• ¼ teaspoon cream of tartar
• 1 cup plus 2 tablespoons (252 g) sour cream

Position a rack in the center of the oven and preheat

oven to 350 F (175 C/gas mark 4). Lightly grease
three 8" (20 cm) round cake pans with nonstick
cooking spray and line with parchment paper rounds.
Lightly grease the tops of the paper in the pans. Sift VARIATIONS
together flour, salt and baking soda. Thyme Lemon
Add the finely-grated zest of two lemons and
In the bowl of a stand mixer, fitted with the paddle
2 tablespoons of fresh thyme leaves, stems
attachment, cream the butter and 1½ cups (300 g)
removed, to the batter along with the vanilla
sugar together until smooth and no lumps of but-
extract and egg yolks.
ter remain. Add the vanilla extract and 7 egg yolks
and mix until just combined. Scrape down sides of Grapefruit
the bowl, slowly add sifted dry ingredients and sour Add the finely grated zest of three grapefruits to
cream, alternating between the two until fully com- the batter along with the vanilla extract and egg
bined. Scrape down sides of bowl and mix until bat- yolks. Add ¼ cup grapefruit juice along with the
ter is light and fluffy, about 3 to 5 minutes. Transfer vanilla extract and egg yolks.
batter to a large mixing bowl.
Raspberry
In a clean bowl of a stand mixer, fitted with the whip Gently toss 1 cup (112 g) fresh raspberries in
attachment, beat the remaining 7 egg whites, cream about 2 tablespoons flour, then gently fold into
of tartar, and remaining ¼ cup (43 g) of sugar on the cake batter after the whipped egg whites
high speed until tripled in volume and soft, but not are fully combined.
dry, peaks form. Gently fold the whipped egg whites
into the batter, in two additions. Spread the batter into
the prepared pans and bake until light golden brown
and knife inserted into cake comes out clean, about
30 minutes. Let the cakes cool on rack for about 20
minutes, then carefully turn the cakes out of the pans
on onto a rack to cool completely before frosting.

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 with
Creative Flavors for Jenny McCoy
Cakes & Fillings What You’ll Make

SUPER DARK CHOCOLATE CAKE Cake Recipes

Makes three 8" (20 cm) round cake layers
• 2 cups (252 g) unbleached all-purpose flour
• ½ cup plus 2 tablespoons (53 g) VARIATIONS
dutch-processed cocoa powder Toasted Coconut
• 1½ teaspoons instant espresso Substitute the vanilla extract with 1 tablespoon
• ½ teaspoon fine sea salt coconut extract. Fold 1½ cups of toasted
• 1½ teaspoons baking soda sweetened shredded coconut into batter after
• 5 large eggs (250 g) the dry ingredients and milk are fully combined.
• 1½ teaspoons vanilla extract
Hazelnut
• 1¾ cups plus 2 tablespoons (368 g) granulated
Substitute 2/3 cup of the all-purpose flour for 1
sugar
cup (85 g) hazelnut flour. Substitute the 1½ tea-
• 1 cup plus 2 tablespoons (236 g) canola oil
spoons vanilla extract for 1 tablespoon Frangel-
• 1½ cups (336 g) whole milk
ico (optional). Add 3 tablespoons (51 g) praline
paste. Fold 1½ cups (294 g) toasted hazelnuts,
Position a rack in the center of the oven and preheat
finely chopped, into the batter after the dry in-
to 350 F (175 C/gas mark 4). Lightly grease three
gredients and milk are fully combined.
8" round cake pans with nonstick cooking spray and
line with parchment paper rounds. Lightly grease Double Chocolate Chip
the tops of the paper in the pans. Sift together flour, Fold 1½ cups (294 g) finely chopped chocolate
cocoa, espresso, salt and baking soda. into the batter after the dry ingredients and milk
are fully combined.
In the bowl of a stand mixer, fitted with the whip at-
tachment, beat the eggs, vanilla and sugar on high Espresso Almond
speed until thickened and light in color, about 3 Substitute 2/3 cup of the all-purpose flour for
minutes. Gradually add oil and continue to mix until 1 cup (85 g) almond flour. Increase the 1½
evenly combined. Reduce speed of mixer to low and teaspoons instant espresso to 4 teaspoons.
gradually add dry ingredients and coffee, alternating Substitute the 1½ teaspoons vanilla extract for
between the two until fully combined. Scrape down 1½ teaspoons almond extract. Substitute the
sides of bowl and mix until batter is smooth. 1½ cups milk for 1½ cups (336 g) brewed cof-
fee, at room temperature. Fold 1½ cups (126 g)
Divide the batter evenly among the cake pans and
toasted sliced almonds, roughly chopped, into
bake until a cake tester inserted into the center of
the batter after the dry ingredients and milk are
the cake comes out clean, about 25 minutes. Let
fully combined.
cakes cool completely before icing.
Cayenne
Add 1 teaspoon ground cayenne to the dry
ingredients.

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 Creative Flavors for Cakes, Fillings & Frostings with Jenny McCoy What You’ll Make

LEMON THYME CURD Filling Recipes

Makes about 4 cups (950 ml)
• 2 tablespoons water VANILLA BEAN EARL GREY PASTRY CREAM
• 1 teaspoon powdered gelatin Makes about 4 cups (950 ml)
• ¾ cup plus 2 tablespoons (172 g) granulated • 3 cups (672 g) whole milk
sugar • Seeds of 1 vanilla bean
• Finely grated zest of 4 lemons • 3 tablespoons loose Earl Grey tea leaves
• 1 cup lemon juice (224 g) • ¾ cup (147 g) granulated sugar
• 2 tablespoons fresh thyme leaves, stems • 2 large eggs (100 g)
removed • 8 large egg yolks (160 g)
• 8 large egg yolks (160 g) • ¼ cup + 2 tablespoons (42 g) cornstarch
• 3 large eggs (150 g) • ¾ stick (84 g) unsalted butter, cubed
• ¼ teaspoon fine sea salt
• 2 sticks (224 g) unsalted butter, cubed
In a medium saucepan, bring the milk, vanilla bean,
Earl Grey tea and ½ cup of sugar to a boil. In a large
Bring a medium pot filled with about 2 inches of wa- bowl, whisk the eggs, yolks, cornstarch and ¼ cup
ter to a simmer. Place the 2 tablespoons of water in a sugar until smooth. Set aside.
small bowl, sprinkle genatin over the surface and set
Slowly pour the hot milk over the eggs, while whisk-
aside until ready to use.
ing constantly, until fully combined. Return the entire
In a large heatproof glass bowl, whisk sugar, lemon mixture to the pot and cook over low heat until
zest and juice, yolks, eggs and salt together until thickens and bubbles rise to the surface, while stir-
evenly combined. Add the gelatin. Place bowl over ring constantly. Remove from heat. Strain the pastry
simmering water, and while whisking constantly, cream through a fine-mesh sieve into a shallow dish,
cook curd until the mixture thickens and reaches add the butter and whisk smooth. Cover the surface
165 F (74 C), about 10 minutes. Immediately remove directly with plastic wrap, and refrigerate until chilled
lemon curd from heat, add butter and whisk until and set.
smooth. Place bowl of curd over another large bowl
filled with ice water. Stir until cooled to room tem-
perature. Strain mixture through a fine mesh sieve VARIATION
and refrigerate until ready to use. Toasted Almond
Substitute the 1 vanilla bean for 2 teaspoons
almond extract. Substitute the Earl Grey tea
VARIATION leaves for ¾ cup (168 g) toasted almonds,
roughly chopped. Once the milk has come to a
Passion Fruit
boil, remove from heat and let steep for 10 min-
Remove finely grated zest of 4 lemons. Substi-
utes. Return to a boil, then proceed with recipe
tute the 1 cup lemon juice for 1 cup frozen pas-
as directed.
sion fruit puree, thawed. Remove the 2 table-
spoons fresh thyme leaves.

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 Creative Flavors for Cakes, Fillings & Frostings with Jenny McCoy What You’ll Make

MILK CHOCOLATE LAVENDER MOUSSE Filling Recipes

Makes about 4 cups (950 ml)
• 1 cup (224 g) heavy cream
• 2 cups (336 g) milk chocolate chips
• 4 large egg yolks (80 g)
• ¼ cup (56 g) granulated sugar
• 2 tablespoons light corn syrup
• ¼ cup (56 g) water
• 1 teaspoon vanilla extract
• ¼ teaspoon fine sea salt
• 4 drops to 1 teaspoon lavender essential oil,
to taste

In the bowl of a stand mixer, fitted with the whip

attachment, beat the heavy cream until soft peaks
form. Transfer to a large bowl and refrigerate until
ready to use.
VARIATIONS
In a heatproof bowl, set over a pot of simmering wa-
Autumn Spice
ter, melt the milk chocolate chips. Remove from heat
Substitute the lavender oil for 1½ teaspoons
and let stand at room temperature until ready to use.
ground cinnamon, ¾ teaspoon ground gin-
In the clean bowl of a stand mixer, fitted with the ger, ½ teaspoon ground nutmeg, ½ teaspoon
whip attachment, beat the egg yolks on medium ground cloves. Proceed with the recipe as
speed. Meanwhile, in a small pot, cook the sugar, directed.
corn syrup, water, vanilla, and salt, until the mixture
Dark Chocolate Peppermint
reaches 220 F (104 C) on an instant-read thermom-
Substitute the 2 cups of milk chocolate chips,
eter. Immediately remove the pot from the heat and
for 1½ cups (252 g) dark chocolate chips. Sub-
slowly pour over the egg yolks, with the stand mixer
stitute the lavender essential oil for 1½ tea-
running. Increase the speed of the mixer to high and
spoons peppermint extract.
whip until light, fluffy, about tripled in volume and
cooled to room temperature. Dark Chocolate Orange
Substitute the 2 cups of milk chocolate chips,
Remove the bowl of whipped egg yolks from the
for 1½ cups dark chocolate chips (252 g). Add
mixer, add the melted milk chocolate and quickly
the finely grated zest of two oranges to the egg
fold until smooth. Gently fold the whipped cream
yolks, before adding the cooked sugar syrup.
into the mousse. Add the lavender oil, to taste, and
Remove the lavender essential oil.
fold until evenly incorporated.

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 Creative Flavors for Cakes, Fillings & Frostings with Jenny McCoy What You’ll Make

CITRUS VANILLA BEAN MERINGUE Icing Recipes

Makes about 4 cups (950 ml)
• 4 large egg whites (120 g) CINNAMON ALMOND BUTTERCREAM ICING
• Seeds of ½ vanilla bean • Makes about 4 cups (950 ml)
• 1¼ cups (245 g) granulated sugar • 6 large egg whites (180 g)
• ¼ cup (56 g) water • 1 cup and 1 tablespoon (238 g) granulated sugar
• 1 tablespoon light corn syrup • ¼ cup (56 g) water
• ¼ teaspoon fine sea salt • 1 tablespoon light corn syrup
• Finely grated zest of 1 lemon • ¼ teaspoon fine sea salt
• Finely grated zest of 1 lime • 2 teaspoons ground cinnamon
• Finely grated zest of 1 orange • 2 teaspoons almond extract
• 3 sticks (336 g) unsalted butter, softened
• 1 cup (84 g) toasted, sliced almonds (optional)
In the bowl of a stand mixer, fitted with the whip at-
tachment, beat egg whites, vanilla and 1 tablespoon
of sugar on low speed. In the bowl of a stand mixer, fitted with the whip at-
tachment, beat the egg whites and 1 tablespoon of
Combine remaining sugar, water, corn syrup and salt
sugar on low speed.
in a small saucepan and over medium heat, cook
the mixture until it reaches 238 F (114 C). Remove Combine remaining sugar (226 g), water, corn syrup
from heat, increase speed of mixer to medium high, and salt in a small saucepan and over medium heat,
and very slowly pour hot sugar mixture over the cook the mixture until it re aches 238 F (114 C).
egg whites, taking care not to pour mixture onto Remove from heat, increase the speed of the mixer
the moving whip. Increase the speed of the mixer to medium high, and very slowly pour the hot sugar
to high and whip until mixture is thicky, glossy and mixture over the egg whites, taking care not to pour
cooled to room temperature. Add the vanilla bean mixture onto the moving whip. Increase speed of
and citrus zests and whip until just combined. Refrig- mixer to high and whip until thick, glossy, and cooled
erate until ready to use. to room temperature. Reduce the speed of the mixer
to low and slowly add the ground cinnamon, almond
extract and the softened butter, one stick at a time.
VARIATION Scrape down the sides of the bowl, increase the
Toasted Coconut speed of the mixer to high, and whip until thickened
Remove the vanilla bean and all citrus zests. and completely smooth, about 10 minutes. Fold
Fold 1 cup (75 g) toasted, sweetend shredded toasted sliced almonds into buttercream by hand, if
coconut to meringue once cooled to room desired.
temperature.
VARIATION
Cocoa, Hazelnut and Orange
Remove the ground cinnamon and almond
extract. Once the buttercream is whipped com-
pletely smooth, fold ¼ cup (21 g) of sifted cocoa
powder, the finely grated zest of 1 orange, and
whip until evenly combined. Fold the 1 cup
(170 g) chopped roasted hazelnuts into the but-
tercream by hand.

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 Creative Flavors for Cakes, Fillings & Frostings with Jenny McCoy What You’ll Make

TIRAMISU CREAM CHEESE FROSTING Icing Recipes

Makes about 4 cups (950 ml)
• 1½ sticks (168 g) unsalted butter, softened
• 2¼ cups (504 g) cream cheese, softened
• 2 cups (223 g) confectioner’s sugar, sifted
• 2-4 tablespoons Amaretto liqueur, to taste
• 2-4 tablespoons Kahlua liqueur, to taste

In the bowl of a stand mixer fitted with the paddle at-

tachment, mix the butter and cream cheese on low
speed until combined. Slowly add the confectioner’s
sugar and continue to mix until smooth. Scrape
down the sides of the bowls, add the Amaretto and
Kahlua, increase the speed of the mixer to medium-
high and beat until thickened and smooth. Refridger-
ate until ready to use.

VARIATION
Raspberry
Remove the Amaretto and Kahlua. Once the
frosting is thickened and smooth, gently fold in
1-1½ cups (112-168 g) fresh raspberries or
¾ cup (245 g) raspberry jam by hand until
evenly combined.

END

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