THE BLONDE WHO BAKES
  • HOME
  • SHOP
  • MENU
  • CATERING
  • CLASSES
  • RECIPES
  • Hi, Im Whitney
  • CONTACT US

MAPLEDOODLES

8/30/2021

2 Comments

 
Picture
🍁I’ve always loved snickerdoodle cookies because they remind me of growing up, my mom would bake them for me and my brothers on Sunday’s. So this past Sunday I decided to let the kids help me make some of my new favorite cookies. Mapledoodles! 🍁
This is a Snickerdoodle + Maple Frosting Filling. (So easy & delicious!!) This is such a delicious treat, but is definitely a new fall favorite at our house. Im very excited to finally share my recipe for this yummy treat.

Mapledoodles (snickerdoodle + maple filling)


Ingredients:


1 Cup (2 sticks)- soft, unsalted butter
1 1/2 Cup- Granulated Sugar
1 tsp Vanilla extract


2 Lg Eggs


2 3/4 Cup All Purpose Flour
1 1/2 tsp Cream of Tartar
1/2 tsp baking soda
1 tsp salt


In a separate bowl:
1/4 Cup Sugar
1 1/2 Tbsp Cinnamon


Baking Instructions:


-Preheat oven to 350°F.
-Prep baking sheets with parchment paper or silicone mats.
-In a mixer, mix butter and sugar for about 1-2 minutes.
-Add in vanilla and eggs. Mix for another 1 minute.
-Stop mixer. Scrape bowl to make sure thy everything is combined well.
-Slow mixer, and add in flour, baking soda, cream of Tartar, and salt.
-mix well until the dough forms.
-Stop mixer.
-Roll into small bite sized balls, roll in cinnamon & sugar mixture.
-Put the dough balls on a plate and refrigerate for about 30 minutes.
-Once 30 minutes is up, place about 6 balls on a baking sheet, and bake for 9-11 minutes at 350°F.


-Let cool for about 15-20 minutes and then enjoy!!!

MAPLE BUTTERCREAM
frosting

Ingredients:
1 C Very Soft, UnSalted Butter
5 C Powdered Sugar
1 1/2 tsp CLEAR Vanilla Extract
2 tsp Maple Extract
1/2-1 C Heavy Cream
2 Tbsp Maple Syrup


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 creamy (like a creamy PB consistency)
  2. Turn mixer down to low speed and add in your flavors and powdered sugar.
  3. Scrape down bowl to make sure everything is incorporated.
  4. Add in your heavy cream and mix for about 5 minutes or until creamy.
  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.
Picture
2 Comments

Super Moist Vanilla Cake

8/14/2021

7 Comments

 
This has been one of my most requested recipes, and I thought that now would be a great time to share it. 

This cake recipe is the base of all of my cakes. that I make. Meaning, I make this cake recipe, and just add to it to create new flavors. It is a very simple recipe, easy to follow and always turns out super yummy. So give it a try and let me know what you think!

​

Super moist Vanilla Cake Recipe
​By: The Blonde who Bakes

Ingredients:

  • 2 1/2 Cups All Purpose Flour
  • 2 1/2 tsp Baking Powder
  • 1 tsp Salt
  • 1 1/2 Cups granulated sugar
  • 1 C Unsalted Room Temp Butter
  • 3 Large Eggs
  • 1 Tbsp Vanilla Extract
  • 1 tsp Almond Extract
  • 1 C Milk

Instructions:

  1. Preheat oven to 350 F
  2. Prepare baking pans by spraying the entire pan with non stick spray or butter. This recipe is enough for 2- 8" Cake pans or 4- 6" cake pans 
  3. In a large bowl, measure out: flour, baking powder and salt into a bowl. Whisk and set it aside. 
  4. In a stand mixer, Cream the butter and sugar together with a whisk attachment until creamy. (2-3 minutes on medium/high).
  5. Slow your mixer down and add in your Eggs, and flavour extracts.
  6. Stop mixer, scrape down bowl with a rubber spatula.
  7. Put mixer on slow speed, and add in your dry ingredients from the large bowl.
  8. Add your milk into the batter. Mix on medium speed until everything is incorporated. 
  9. Turn your mixer off, and detach your bowl from the mixer. 
  10. Divide your batter evenly into your prepared baking pans. ( I like to fill my pans about 1/2 way full. Nothing above the half way mark. This will help your cake to not overflow while baking)
  11. Bake your cakes at 350F. (8' cake for 30-32 minutes) (6" cake for 28-30 minutes).
  12. Once your cakes are done baking, let them cool IN THE PANS on a baking rack for about 10-20 minutes. 
  13. Once cooled, cut off the rounded cake top while in the pan. Place a cake board on top and flip over. Remove the cake pan. And place your single cake layers in the freezer to set and firm up. 
  14. Let the cake layers freeze for about 3-5 hours and then fill yo0ur cake and decorate. 
ENJOY!!!!!
7 Comments

    Hi, Im Whitney Berge

    Aka, The Blonde who Bakes,
    I am a wife and mom of 3, and a self- taught baker. I did not attend any formal culinary training, but I believe that nothing compares to learning as you go.
    Being in the kitchen baking is something that has always been special to me, and I knew that I could use my business knowledge as well as my baking experience to bless others with some delicious desserts, but also teach them that they can do it as well.
    About 15 years ago, I made the decision to not continue in my schooling for Sports Medicine and jumped in to selling my cakes and desserts.
    My clientele grew steadily, and I had some very loyal customers. So I made the decision to open up a brick and mortar bakery. 
    a few years into the bakery, I had my first child. Though it was difficult trying to navigate being a new mom and business owner, I pushed though and continued with my dream. 3 months later, I had a very big surprise that I was pregnant again with baby boy #2. This is when I had to re-evaluate and make the hard decision to close my bakery. Little did I know, that was the best decision I could have ever made. 

    1 year after closing my bakery doors, I wanted to get back to my passion for baking 
    I knew that I needed to change my business strategy because I wanted to be at home with my 2 boys, yet still be able to be Whitney and continue to grow as an entrepreneur. After many long nights of trying to figure out how I could change my business structure yet do what I love.
    I knew that I still wanted to bake desserts for people, but I wanted to focus a lot more of my energy on teaching others how to bake and create delicious and beautiful things. 

    ​And that my friends, is when The Blonde who Bakes came to be. 

    Archives

    March 2024
    February 2024
    December 2023
    November 2023
    October 2023
    September 2023
    May 2023
    April 2023
    March 2023
    January 2023
    October 2022
    March 2022
    October 2021
    September 2021
    August 2021
    July 2021
    March 2021
    February 2021

    Categories

    All
    Cookies

    RSS Feed

THE BLONDE WHO BAKES


Proudly powered by Weebly
  • HOME
  • SHOP
  • MENU
  • CATERING
  • CLASSES
  • RECIPES
  • Hi, Im Whitney
  • CONTACT US