Total Time- 7-14 days 
Ingredients:
1 cup of Flour 
1/2 cup water

What you need: Equipment
-Tall & Wide Mouth Glass Jar with a lid
-Additional jars for the discard 
-Small Rubber spatula 

Instructions:
​Day 1: Mix flour and water together in the glass jar with rubber spatula. Once combined cover and let it sit in a warm room for 24 hours. 

Day 2: Remove 1/2 of the starter mixture and discard or save in the fridge. 
Feed the starter with 1 cup of flour and 1/2 cup of water. Cover with shower cap, and let it sit for 24 more hours.

Day 3-14: Repeat the instructions for Day 2. 

After 14 days, your starter should smell a little tangy, and bubbly.
Now its time to make some sourdough recipes! 
​

INGREDIENTS:
535 grams Flour 
315 grams Room Temp Water 
14 grams salt 
100 grams Sourdough Starter ​​


CINNAMON HONEY BUTTER RECIPE:
1/2 C Salted Butter (Melted)
3 TBSP Honey
1.5 tsp Cinnamon
1 C Brown Sugar

Once butter is melted, add all the other ingredients in, and mix well until fully combined,.
let this sit for about 5-10 minutes so it isn't runny, You want the consistency similar to a paste. 
​
SOURDOUGH BREAD INSTRUCTIONS:
-In a large glass bowl, Measure out the 315 grams of warn water, and add 1n the 100 grams of sourdough starter Mix with your dough hood by hand, and mix until frothy. 
-Add in your flour to the same bowl, Don't mix together yet.
-Add in the salt on top of the flour, mix with the other dry ingredients and then start mixing in the Starter and water, 
-Mix together until shaggy with dough hook, if you are having a hard time with the hook, you can wet your hand and mic ass well as pound the dough to everything gets incorporated, 
-Cover bowl with a shower cap, and set aside for 30 minutes. 
-Remove shower cap, Mix and squish together by hands. wet your hands frequently to help the sourdough not still to you. . 
-During this time, you will do "Stretch and folds:.. grab one end of the dough, and let the other half stretch downwards to the bottom of the bowl once your stretch os complete, take what you've stretched and fold it over the opposite side of the dough. apply the shower cap, and let it sit for another 30 minutes. 
-Once everything is combined well, cover with the shower cap again, and set aside for 30 minutes. 
-After 30 minutes, we remove the shower cap again, and repeat this process 2 other times after this stretch and fold, after each stretch and fold, make sure that you cover the bowl with the shower cap again,. All of the stretch and folds will take you about 2 hours. 
Get your hand wet again, and grab a side of the dough, lift and stretch it, and fold it over itself. 

-After you have stretched and folded your dough for the last time, shape you dough into a nice round, cover with the shower cap again, and set aside to let it rise for 6-8 hours or until it has doubled or tripled in size)

-Once your dough has "bulked" (doubled in size}, lightly flour your work surface, remove dough from your bowl, and start shaping your dough into a bowl/round shape. 
-Let it sit at room temp uncovered for 20-30 minutes. 
-During this time, your dough should have a smooth surface and you should be able to touch the top lightly without it being sticky

*Now is the time you need to prep your proofing baskets. make sure the is a cover on the basket. Sprinkle some flour over the entire surface of the basket lining, and set aside. 

INCLUSIONS:
If you are planning on adding inclusions, now if the time to start getting those ready.
​
I am doing a "Cinnamon Honey Butter Sourdough loaf, I need to melt 1 still of salted butter, mix when melted, add the 3 tbsp of honey, and then 1 cup of Brown Sugar.
I mixed that all together, and let it rest for a few minutes so it wasn't too runny.  So we will set this bowl of deliciousness aside for about 5 minutes so we can get back to the bread. 

STRETCHING & SHAPING YOUR DOUGH:
-Flip dough ball over, so smooth side is on the bottom, and stretch and squish your dough into a nice rectangle shape. (Try not to overwork your dough) 

-Once you make the rectangle shape,If you are adding in some inclusions, nows the time to do so, I use an icing spatula to help smooth out my cinnamon honey butter, then take one side and fold it in about 1/3 of the way, and take the other end and fold it up to create almost a burrito looking piece of dough. then roll the opposite way one more time. Make sure it is rolled tight, and that there are no tears on the outside, 


PUT YOUR DOUGH LOAF INTO THE PROOFING BASKET:
-Get your dough, and set the nice clean surface down into the proofing basket/bowl. (Rough end up).
-Cover the entire bowl/basket with the shower cap, and put in the fridge for 12-24 hours. 
-Once you’re ready to bake your bread, keep it in the fridge as long as you can before baking. 

-Preheat oven to 450°F.
-Once your oven is preheated, remove your proofing basket from the fridge. 
-Remove shower cap. 
-Get a piece of parchment paper and set it on top of the dough into the basket, and flip over to remove the basket from the dough. (Pull lightly so it doesn’t tear the dough) 
-Place the dough on parchment paper in your bread pan, and trim the edges of parchment paper if needed. 
-Score the top of your loaf about 1/4” deep. This is necessary so that the air can release from the bread loaf. 
-After you score the loaf, place a lid on top of the pan, and place it in the oven. 
-Bake with the lid on for 24 minutes.
-After the time goes off at 24 minutes, remove the lid, and continue baking for another 24 minutes. 
-Once it’s done baking, remove from oven, and let it cool in the pan for 20-40 minutes. 


-Enjoy!

1. Preheat the oven to 350°F. Place a rack in the middle of the oven and preheat. 
   Lightly spray an 8x8-inch square baking pan with nonstick cooking spray.
2. Make the chocolate mixture: In a small saucepan, melt the butter over medium heat until just melted, swirling the pan as needed to avoid browning, 2 1/2 to 3 minutes. Remove from the heat. 
3. Add the cocoa powder and oil to the hot butter and whisk to fully incorporate the cocoa. Add the chocolate chips and whisk until fully melted and combined. Set aside to cool slightly while you whisk the egg mixture.
4. Whisk the sugars, eggs, and vanilla together:  In a large bowl, vigorously whisk the granulated sugar, light brown sugar, eggs, and vanilla until lightened in color and well combined, about 2 minutes. 
   Scrape the chocolate mixture into the bowl with the egg mixture and whisk to combine.
5. Combine the dry ingredients and add to the batter: In a small bowl, whisk the flour, baking powder, and salt to combine. Add the flour mixture to the chocolate mixture and whisk until combined.
6. Transfer the batter to the pan and bake: The brownie batter will be thick. Scrape the batter into the prepared pan and spread into an even layer.
   Bake the brownies on the middle rack of the oven the top has a paper-thin crinkly appearance, and a toothpick comes out clean or with moist crumbs (not wet batter), 25 to 28 minutes. Test doneness by sticking a toothpick or a knife through the center of the pan of brownies. If it comes out clean, brownies are done. If not, bake for short intervals until done. 
   Cool the brownies completely in their pan set over a wire rack, about 1 hour.
7. Make the ganache: .
8. Pour the ganache over the brownies:  Lift the brownies out of the pan by the parchment overhang and transfer to a cutting board. If desired, you can flip the brownies over so that the bottom is facing up for a very even surface to spread the ganache.
   While the ganache is still warm and spreadable, pour it over the brownies and use a small offset spatula. The ganache will settle into itself. Try to avoid pushing the ganache over the sides. Top the ganache with the candy-coated chocolate chip sprinkles as desired.
9. Set, slice, and serve: Transfer the brownies to the refrigerator to chill until the ganache is set and firm enough to cut, about 30 minutes. Use a hot, dry knife (I like to run my knife under hot water and then wipe it dry with a clean towel) to cut the brownies, wiping the knife clean between each cut. 
10. The brownies can be stored in an airtight container at room temperature for up to 2 days or chilled in the refrigerator for up to 1 week. 
    
    

​

INGREDIENTS:
1 Cup Heavy Cream 
1.5 Cups Semi Sweet Chocolate
1 Tsp Vanilla extract 

INSTRUCTIONS:
1. Boil the Heavy Cream in a small/medium sauce pan. 
2. Once boiling, remove from heat. 
3. Add your chocolate to the boiling cream. Let it sit for 2-3 minutes.
4. Mix until fully incorporated. (Should take 3-5 minutes). It should be a smooth, creamy finish.

Total Time- 7-14 days 

Ingredients:
1 cup of Flour 
1/2 cup water

What you need: Equipment
-Tall & Wide Mouth Glass Jar with a lid
-Additional jars for the discard 
-Small Rubber spatula 


Instructions:
​Day 1: Mix flour and water together in the glass jar with rubber spatula. Once combined cover and let it sit in a warm room for 24 hours. 

Day 2: Remove 1/2 of the starter mixture and discard or save in the fridge. 
Feed the starter with 1 cup of flour and 1/2 cup of water. Cover with shower cap, and let it sit for 24 more hours.

Day 3-14: Repeat the instructions for Day 2. 

After 14 days, your starter should smell a little tangy, and bubbly.
Now its time to make some sourdough recipes! 

Ingredients:
535 grams Flour 
315 grams Room Temp Water 
14 grams salt 

100 grams Sourdough Starter ​​

​Instructions:
-In a large glass bowl, measure out flour, water and salt. 
-Mix together until shaggy
-Cover bowl with a shower cap, and set aside for 30 minutes. 
-Remove shower cap, add in sourdough starter. 
-Mix and squish together by hands. 
(Note: get your hands wet before and in between mixing. The sourdough wont stick to you if your hands are wet.) 

-Once everything is combined well, cover with the shower cap again, and set aside for 30 minutes. 
-After 30 minutes, remove shower cap again and this is where you will start pulling,  stretching and folding your dough. 
Get your hand wet again, and grab a side of the dough, lift and stretch it, and fold it over itself. 
Do this on all 4 corners, and cover again. 
Let sit for 30 minutes, and repeat this 4 times. 

-After you have stretched and folded your dough for the last time, shape you dough into a nice round, cover with the shower cap again, and set aside to let it rise for 6-8 hours. 

-Your dough should have doubled or tripled in size after 6-8 hours. Once it has, lightly flour your work surface, remove dough from your bowl, and start shaping your dough into a bowl/round shape. 
-Let it sit at room temp uncovered for 20-30 minutes. 
-During this time, your dough should have a smooth surface and you should be able to touch the top lightly without it being sticky.

-Flip dough ball over, so smooth side is on the bottom, and stretch and squish your dough into a nice rectangle shape. (Try not to overwork your dough) 

-Once you make the rectangle shape, take one side and fold it in about 1/3 of the way, and take the other end and fold it up to create almost a burrito looking piece of dough. 

-Let that sit for a few minutes.
-Prep your proofing basket or bowl with a light dusting of flour on all sides. 
-Get your dough, and set the nice clean surface down into the proofing basket/bowl. (Rough end up).
-Cover the entire bowl/basket with the shower cap, and put in the fridge for 12-24 hours. 

-Once you’re ready to bake your bread, keep it in the fridge as long as you can before baking. 

-Preheat oven to 450°F.
-Once your oven is preheated, remove your bowl of dough from the fridge. 
-Remove shower cap. 
-Get a piece of parchment paper and set it on top of the dough into the basket, and flip over to remove the basket from the dough. (Pull lightly so it doesn’t tear the dough) 
-Place the dough on parchment paper in your bread pan, and trim the edges of parchment paper if needed. 
-Score the top of your loaf about 1/4” deep. This is necessary so that the air can release from the bread loaf. 
-After you score the loaf, place a lid on top of the pan, and place it in the oven. 
-Bake with the lid on for 23 minutes.
-After the time goes off at 23 minutes, remove the lid, and continue baking for another 23-24 minutes. 
-Once it’s done baking, remove from oven, and let it cool in the pan for 15-20 minutes. 


-Enjoy!

The Super Bowl is only a few days away, and with all of the tailgates & watch parties, these little football Whoopie pies are sure to be the MVP. 
I used ChefMaster's new Extra Dark Cocoa Powder in my already delicious Chocolate Cake recipe, and it gave the perfect kick to the flavor & color. 

These fun treats are family friendly, and are sure to be a winner at any gathering. 
To complete the look of these Whoopie Pies, I used ChefMaster Liqua Gel Food Colors Sky Blue + Royal Blue & Lemon Yellow + Leaf Green for the Seattle Seahawk Colors. And Navy Blue + Royal Blue & White to match the New England Patriots Colors.

​

Ingredients:
3 cups All Purpose Flour
2 1/2 teaspoons of Baking Powder
1/2 teaspoon of Baking Soda
1/2 cup Chef Master Extra Dark Chocolate Cocoa Powder
1/2 cup Dutch processed cocoa powder
1 teaspoon Salt
1/2 cup Vegetable oil
2 cups Granulated Sugar
3 large Eggs
2 teaspoons Vanilla extract
1 1/2 Cup Milk
1 Cup Hot Water
1/2 cup of Semi-Sweet Chocolate Chips

​
.

There is nothing like a warm, soft & gooey cinnamon roll. I remember growing up and working with my grandpa on Saturday mornings and we would always go to Cinnabon to get Cinnamon rolls after we were done with our work. Ever since then, I have been searching for a copy cat recipe that I can make at home and enjoy these sweet rolls. 

After a lot of trial and error, I have come up with a lot of delicious cinnamon roll recipes, and some that we will never speak of. (hahaha)

Here are few tricks I have found along the way:
-Try not to over mix/knead your dough. Only mix until combined. 
-Use room temperature ingredients.
-Melted butter!!! It makes a big difference with how soft and chewy your dough turns out.
-Last but not least, pour warm (not hot) Heavy Cream over top the rolls after they have risen. A lot of people question this step. I know this, because I was one of those people for the longest time. So just do it, and trust the process. (You can thank me later) 

Now let's get to the recipe......

The Blonde who Bakes Cinnamon Rolls Recipe

Ingredients:
1 cup warm milk
2 1/2 tsp instant dry yeast
1/2 tsp vanilla extract
2 large eggs
1/2 cup salted butter, Melted
1/2 cup granulated sugar
1 tsp salt
4 1/2 cups bread flour


Filling:
1/2 cup salted butter, melted
1 cup packed brown sugar
2-3 tablespoons cinnamon
1/2 cup heavy cream, warm/ room temp (to pour over the risen rolls)



Instructions:

1. Pour the warm milk in the bowl of a stand mixer and add the yeast, mix and let sit for 5 minutes. The yeast will get a little frothy to show it is activated.
2. Add the eggs, melted butter and sugar. Mix until combined.
3. Add in salt and flour, mix using the beater attachment until the ingredients are combined. I personally like to use the BeaterBlade attachment.
4. Once dough is complete, remove from stand mixer, and cover the bowl with dough inside to let proof until dough has doubled in size. This should take 30-60 minutes.
5. Set covered bowl aside, and preheat oven to 375°F
6. Make the cinnamon & brown sugar filling by melting the butter in a medium size bowl, add in brown sugar & cinnamon and mix until well combined.
7. Once dough had doubled in size, remove from bowl and roll out in the shape of a rectangle on a floured surface.
8. Smooth the filling onto the dough, and roll the dough up tightly.
9. Cut into equal slices, and place on a greased 9x13 pan. Space apart about 1” evenly.
10. Cover the pan and allow rolls to rise again. (30-40 minutes).
11. Once rolls have risen, pour the room temp heavy cream over all of the rolls.
12. Place pan in the oven and bake for 25-27 minutes. Or until very lightly golden brown.
13. Once rolls are done baking, add frosting as soon as possible.
14. Serve and enjoy!

This cake has been in HIGH demand this year, so I thought that it was about time I share this yummy cake recipe.

If you are a coconut fan, this is definitely one to put on your “Dessert Bucket List”.


​

INGREDIENTS:
2 Cups Soft Room Temperature, UnSalted Butter
7-8 Cups Powdered Sugar
1 1/2 tsp CLEAR Vanilla Extract
1/2-1 C Hazelnut Coffee Creamer

Instructions:

1. In a stand mixer, use your paddle attachment and cream your butter. Mix on medium/high speed for 2-3 minutes. Or until silky and creamy. (There should be no clumps. If there is, mix for longer on high speed.)
2. Turn mixer down to low speed and add in your vanilla. Mix for 45-60 seconds.
3. While your mixer is on the lowest speed, Add in your full measurements of Powdered sugar. Mix for 1 minute on low.
4. Add in your Hazelnut Creamer in small 1/4 cup increments. After 1-2 measurements of cream, the powdered sugar should start incorporating. Once it does, turn mixer speed up to medium high speed. Continue to add in small increments of cream until you’ve reached your desired frosting consistency.
5. Once fully mixed, take off stand mixer and mix your frosting with a wooden spoon and get out any extra air pockets and create a smooth creamy finish.
   ​

​

-For this cake, I cut my cake layers in half, and I froze them for 3-5 hours. 
After frozen, I filled the layers by alternating the Hazelnut frosting, and then a buttercream frosting barrier and the filled in the center with the White Chocolate Ganache. 
-Once I was done filling, I used the rest of my White Chocolate Ganache to crumb coat the cake. And then I put it in the freezer again to set up for about 10-15 minutes. 
After I was done allowing it to set up, I removed it from the freezer and used the Hazelnut Buttercream to frost the exterior of the cake how I wanted to. 
After IA was done frosting the cake, I used some of the white chocolate ganache and melted it to create a drip along the sides. And then piped Rosettes on the top to finish it off. 

I love all things Pumpkin, Cinnamon & Spice around this time of year. So I combined all 3 and made it into a cake.
There are so many yummy combinations that you could use with this cake flavor to make it even better. I love making a Pumpkin & Chocolate Cake with a creamy Chocolate Ganache to fill those already delicious pumpkin cake layers. It you can use a cream cheese frosting or a classic buttercream. The possibilities are endless!!
​

​INGREDIENTS:
3 Cups Cake Flour (I used Lehi mills Cake flour)
1 1/2 tsp Baking Powder
1 tsp Salt
1 Cup Butter, room temperature
2 Cups Granulated Sugar
4 Eggs
2 Egg Whites
1/2 Cup Vegetable Oil
15 oz can Pure Pumpkin
1 tbsp Vanilla extract
2 tsp Cinnamon
1 tsp Pumpkin Spice
1/2 tsp Nutmeg
1/3 Cup Greek Vanilla yogurt OR Sour Cream (not both)
1 Cup Milk


TOOLS NEEDED:
Electric Mixer or Large Bowls
Whisk
Oven
Baking spray
Cake Pans (6” cake pans or 2 - 8” pans)

Baking Instructions:
-Preheat your oven to 325 degrees F.

-Prepare three 6” round cake pans OR two 8” pans with non-stick spray Spray again. Set aside. (I highly recommend the “Bakers Spray” or “PAM Baking Spray with flour”.)

-In a medium sized mixing bowl, whisk together the all of the dry ingredients. Set aside.

-In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and the sugar for 3 to 5 minutes on medium-high speed.

-The mixture should be light and fluffy. Scrape down the sides of the bowl and begin to add the eggs and egg whites on medium speed, scraping down the sides and bottom of the bowl between addition, continue beating on medium-high speed until the texture is smooth and the volume is nearly doubled, about 3 to 5 minutes.Add the vanilla extract and mix until incorporated.

-Add the the full Measurement of the vegetable oil. Mix well and incorporate.

-Add in the Greek Vanilla yogurt OR sour cream, and the pumpkin. Mix well.

-Slow the mixer down as much as possible, add then in 1/2 of the of flour mixture,

-Add 1/2 of the milk. Let mix for 40-60 seconds.

-Add in the final measurements of flour and milk. Let mix until fully incorporated. 2-3 minutes. The batter should be smooth.

-Pour cake batter into each of the prepared three 6”cake pans. Or 2 8” pans. Level out all the batter in each pan.

-Place in over to bake at 325°F for 32-36 minutes.

-To check doneness, you can touch the top of the cake very lightly. If it stays firm and holds it shaped, almost bounces back, your cake is done.

-You can also insert a toothpick into the center of the cake. If comes out with a few moist crumbs on it. Let cool in the pans for about 15-20 minutes and then remove from cake plans and place cake on cake board.

-Place cake layers in the freezer for 4-6 hours.

-After cold and solid, it’s time to decorate!

​VANILLA BUTTERCREAM :

2 Cups Soft Unsalted Butter
7-8 Cups Powdered Sugar
1 1/2 tsp CLEAR Vanilla Extract
1/2-1 C Heavy Cream


INSTRUCTIONS:

1. In a stand mixer, use your paddle attachment and cream your butter. Mix on medium/high speed for 2-3 minutes. Or until silky and creamy. (There should be no clumps. If there is, mix for longer on high speed.)
2. Turn mixer down to low speed and add in your vanilla. Mix for 45-60 seconds.
3. While your mixer is on the lowest speed, Add in your full measurements of Powdered sugar. Mix for 1 minute on low.
4. Add in your heavy cream in small 1/4 cup increments. After 1-2 measurements of cream, the powdered sugar should start incorporating. Once it does, turn mixer speed up to medium high speed. Continue to add in small increments of cream until you’ve reached your desired frosting consistency.
5. Once fully mixed, take off stand mixer and mix your frosting with a wooden spoon and get out any extra air pockets and create a smooth creamy finish.
   ​

-Preheat your oven to 325 degrees F.

-Prepare three 6” round cake pans OR two 8” pans with non-stick spray Spray again. Set aside. (I highly recommend the “Bakers Spray” or “PAM Baking Spray with flour”.)

-In a medium sized mixing bowl, whisk together the cake flour, baking powder and salt. Set aside.

-In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and the sugar for 3 to 5 minutes on medium-high speed.

-The mixture should be light and fluffy. Scrape down the sides of the bowl and begin to add the eggs and egg whites on medium speed, scraping down the sides and bottom of the bowl between addition, continue beating on medium-high speed until the texture is smooth and the volume is nearly doubled, about 3 to 5 minutes. Add the Lemon extract and Lemon Juice, and mix until incorporated.

-Add the the full Measurement of the vegetable oil and lemon juice. Mix well and incorporate.

-Add in the Greek Vanilla yogurt OR sour cream. Mix well.

-Slow the mixer down as much as possible, add then in 1/2 of the of flour mixture,

-Add 1/2 of the milk. Let mix for 40-60 seconds.

-Add in the final measurements of flour and milk. Let mix until fully incorporated. 2-3 minutes. The batter should be smooth.

-Pour cake batter into each of the prepared three 6”cake pans. Or 2 8” pans. Level out all the batter in each pan.

-Place in over to bake at 325°F for 32-36 minutes.

-To check doneness, you can touch the top of the cake very lightly. If it stays firm and holds it shaped, almost bounces back, your cake is done.

-You can also insert a toothpick into the center of the cake. If comes out with a few moist crumbs on it. Let cool in the pans for about 15-20 minutes and then remove from cake plans and place cake on cake board.

-Place cake layers in the freezer for 4-6 hours.

-After cold and solid, it’s time to decorate!

​
​

INGREDIENTS:
1 cup warm water
1/2 cup sugar
1 tsp of lemon extract or lemon juice

INSTRUCTIONS:
-add all ingredients in a glass measuring cup, mix well and its ready to use.

Vanilla Cake Recipe

​INGREDIENTS:
3 Cups Cake Flour (I used Lehi mills Cake flour)
1 1/2 tsp Baking Powder
1 tsp Salt
1 Cup Butter, room temperature
2 Cups Granulated Sugar
4 Eggs
2 Egg Whites
1/2 Cup Vegetable Oil
1 tbsp Vanilla extract
1/3 Cup Greek Vanilla yogurt or Sour Cream
1 Cup Milk


TOOLS NEEDED:
Electric Mixer or Large Bowls
Whisk
Oven
Baking spray
Cake Pans (6” cake pans or 2 - 8” pans)
​

Instructions:
-Preheat your oven to 325 degrees F.

-Prepare cake pan with non-stick spray Spray again. Set aside. (I highly recommend the “Bakers Spray” or “PAM Baking Spray with flour”.)

-In a medium sized mixing bowl, whisk together the cake flour, baking powder and salt. Set aside.

-In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and the sugar for 3 to 5 minutes on medium-high speed.

-The mixture should be light and fluffy. Scrape down the sides of the bowl and begin to add the eggs and egg whites on medium speed, scraping down the sides and bottom of the bowl between addition, continue beating on medium-high speed until the texture is smooth and the volume is nearly doubled, about 3 to 5 minutes.Add the vanilla extract and mix until incorporated.

-Add the the full Measurement of the vegetable oil. Mix well and incorporate.

-Add in the Greek Vanilla yogurt OR sour cream. Mix well.

-Slow the mixer down as much as possible, add then in 1/2 of the of flour mixture,

-Add 1/2 of the milk. Let mix for 40-60 seconds.

-Add in the final measurements of flour and milk. Let mix until fully incorporated. 2-3 minutes. The batter should be smooth.

-Pour cake batter into each of the prepared three 6”cake pans. Or 2 8” pans. Level out all the batter in each pan.

-Place in over to bake at 325°F for 32-36 minutes.

-To check doneness, you can touch the top of the cake very lightly. If it stays firm and holds it shaped, almost bounces back, your cake is done.

-You can also insert a toothpick into the center of the cake. If comes out with a few moist crumbs on it. Let cool in the pans for about 15-20 minutes and then remove from cake pans and place cake on cake board.

-Put cake in the fridge or freezer for 30 minutes to set up
-Take out of the freezer, and poke holes throughout the cake.
-Pour the Trés Leches milk mixture over the cake, and allow the milks to soak the cake well.
-Top with whipped cream and your favorite toppings

​Enjoy!!!
​

INGREDIENTS:
1 (14 oz) Can of Sweetened Condensed Milk
1/2 (7 oz) Can of Evaporated Milk
1/2 (7 oz) Cold 2% Milk

INSTRUCTIONS:
-Pour all three types of milk together and mix.
​

INGREDIENTS:
1 Cup cold heavy whipping cream
1/2 Cup powdered sugar
1 teaspoon pure vanilla extract

INSTRUCTIONS:

Whip heavy cream, sugar, and vanilla extract on medium-high speed in mixer with whisk attachment until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency. If you over-mix your whipped cream will become lumpy and fall apart. So watch it closely while it is mixing.