Custom Cakes

Custom Cookies

Custom Pies

Position a rack in the center of the oven and preheat to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper; grease the parchment and lightly dust pans with flour, tapping out excess.

Prepare and preheat

In a medium bowl sift or whisk together 2.5 cups all-purpose flour, 2 cups granulated sugar, 2.5 tsp baking powder, and 0.75 tsp fine salt until evenly combined.

Dry ingredients

In a large bowl or stand mixer fitted with the paddle attachment, cream 0.5 cup softened unsalted butter and 2 cups granulated sugar on medium speed until light and pale, about 3–4 minutes. Add eggs one at a time, mixing well after each addition. Scrape the bowl.

Cream butter and wet

With the mixer on low, add one-third of the dry ingredients, then half of 1 cup whole milk, then another third of the dry, the remaining milk, and finish with the last third of dry ingredients. Mix just until combined and no streaks of flour remain. Add 2 tsp vanilla extract and 2 tbsp oil (if using) and mix briefly to incorporate. Do not overmix.

Combine and alternate

Divide the batter evenly between the two prepared pans, smoothing the tops. Bake in the preheated 350°F oven for 22–28 minutes, rotating pans halfway through, until a toothpick inserted in the center comes out with a few moist crumbs or an instant-read thermometer reads about 200°F (93°C).

Divide and bake

Allow cakes to cool in pans on a wire rack for 10 minutes. Run a knife around the edge, invert onto racks, remove parchment, and let cool completely (at least 1 hour) before trimming or filling. If layers dome significantly, level with a serrated knife.

Cool

Combine 0.25 cup sugar and 0.25 cup water in a small saucepan. Warm over medium heat, stirring until sugar dissolves. Remove from heat and cool slightly, then stir in 1 tsp liqueur or extract if using. Transfer to a clean container and brush onto cake layers as needed to add moisture (about 2–3 tablespoons per layer).

Combine 4 egg whites and 1.25 cups granulated sugar in a heatproof bowl (bowl of a stand mixer works well). Place the bowl over a saucepan of simmering water (bain-marie), ensuring the bottom of the bowl does not touch the water. Whisk constantly until the sugar is fully dissolved and the mixture is warm to the touch (about 160°F / 71°C) and no graininess remains, 3–4 minutes.

Set up a bain-marie

Remove the bowl from heat. Whisk the warmed egg white mixture on high speed (or transfer to stand mixer) until glossy, stiff, and cooled to room temperature, about 8–10 minutes.

Whip to meringue

With the mixer on medium, add 1.5 cups softened unsalted butter a few tablespoons at a time, beating well after each addition. The mixture may look loose or curdled at times—continue mixing; it will come together into a smooth buttercream. Once all butter is incorporated, add 2 tsp vanilla extract and 0.25 tsp salt and mix until smooth and silkily spreadable. Adjust texture: if too soft, chill briefly; if too firm, beat in 1–2 tsp room-temperature milk or cream.

Add butter

If desired, split each cooled layer horizontally to create more tiers (two 8" layers can each be halved to make four thinner layers). Use a serrated knife or cake leveler for even layers. Keep trimmed crumbs for optional incorporation into cake pops or discard.

Level and split (if needed)

Place first cake layer on a cake board or serving plate. Brush lightly with simple syrup (about 1–2 tbsp). Spread an even layer of filling (about 1/4 cup jam or 1/4 cup ganache) leaving a 1/2" border from the edge so the buttercream will seal it. Repeat for additional layers.

Moisten and fill

Apply a thin layer of Swiss buttercream over the stacked cake to seal crumbs (reserve at least 1 cup of frosting for top/finish). Chill the cake in the refrigerator for 15–30 minutes until the crumb coat is set.

Crumb coat

Apply a final smooth layer of buttercream using an offset spatula or bench scraper. If using gel colors, divide a portion of buttercream into small bowls and tint to desired shades with 1 tsp gel coloring sparingly until you reach the hue you want. Pipe borders, rosettes, or other decorations. Finish with toasted nuts, sprinkles, or additional ganache drips as desired. Refrigerate briefly to set decorations, then bring to room temperature 30–60 minutes before serving for best texture.

Final coat and decorate

Store the finished cake loosely covered at room temperature for up to 24 hours (if filled and frosted with Swiss buttercream). For longer storage, refrigerate up to 4 days; bring to room temperature before serving. If using perishable fillings (fresh fruit curd or cream), refrigerate and consume within 2–3 days.

Storage and serving

all-purpose flour

granulated sugar

baking powder

fine salt

unsalted butter, softened

large eggs

whole milk

pure vanilla extract

neutral vegetable oil (optional)

water

liqueur or extract (optional, e.g., rum or vanilla)

egg whites (pasteurized recommended)

fruit jam or curd

chocolate ganache

gel food coloring

toasted nuts or sprinkles (for decoration)

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

Measure and prepare all ingredients so they're ready: soften the butter to room temperature, crack the eggs, and measure chosen add-ins. If using nuts or large dried fruit, chop to small, roughly uniform pieces.

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. Set aside.

In a large mixing bowl, place the softened unsalted butter, granulated sugar, and packed light brown sugar. Using a hand mixer or stand mixer fitted with the paddle attachment, beat on medium speed for 2–3 minutes until the mixture is pale and fluffy, scraping down the bowl once.

Add the eggs one at a time, mixing on low speed after each addition until incorporated. Add the vanilla extract and mix until combined.

Reduce mixer speed to low. Gradually add the dry flour mixture to the wet mixture in two additions, mixing until just combined. Avoid overmixing; stop when no large streaks of flour remain.

Fold in your chosen add-ins by hand with a rubber spatula: for a classic cookie use chocolate chips (1.5 cups); or use a combination such as 0.75 cup chopped nuts + 0.5 cup dried fruit, or 1 cup oats + 0.5 cup toffee bits. Ensure add-ins are distributed evenly but don’t overwork the dough.

Scoop dough using a 1.5 tablespoon cookie scoop (or about 1.5 tablespoons) and place dough balls 2 inches apart on the prepared baking sheets. For larger cookies, use 2 tablespoon scoops and space 2.5–3 inches apart.

Optional: for a shiny finish, lightly brush each dough ball with melted butter using about 1 tablespoon total, or sprinkle a small pinch of sea salt flakes on top of each portion.

Bake in the preheated oven for 10–12 minutes for medium cookies, or 12–14 minutes for larger cookies, until edges are set and lightly golden but centers still look soft. Rotate the pans halfway through baking for even color.

Remove baking sheets from the oven and let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Cookies will firm as they cool.

Store completely cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a single layer on a tray until solid, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.

If freezing cookie dough balls: portion onto a tray, freeze until solid, then transfer to a bag and bake from frozen adding 1–2 minutes to bake time.

baking soda

salt

unsalted butter (softened)

packed light brown sugar

vanilla extract

chocolate chips

chopped nuts (walnuts or pecans)

rolled oats

dried fruit (raisins or cranberries)

toffee bits

sea salt flakes (for sprinkling)

extra melted butter (for brushing)

In a large bowl or bowl of a food processor, whisk together 2 1/2 cups flour, 1 tsp sugar, and 1 tsp salt until evenly distributed.

Combine dry ingredients

Add the cold cubed butter and cold shortening to the flour. Use a pastry cutter or pulse in short bursts in the food processor until mixture resembles coarse peas with some larger butter pieces remaining (about pea to nickel size).

Cut in fats

Mix 6 tbsp ice water with 1 tsp apple cider vinegar. Drizzle into the flour mixture 1 tbsp at a time, gently tossing with a fork until dough just comes together when squeezed. You may not need all the water; stop when dough holds together but is not wet or sticky.

Add ice water

Turn the dough onto a lightly floured surface, gently press into a disk, divide in half, flatten each into a 1-inch-thick disk, wrap tightly in plastic, and refrigerate at least 1 hour (or up to 2 days). For quicker use, 30 minutes in the freezer will work.

Form and chill

On a lightly floured surface, roll one disk to a 12-inch circle about 1/8-inch thick for a 9-inch pie. Transfer to a 9-inch pie plate, trim overhang to about 1/2 inch, and refrigerate while preparing filling. Reserve the second disk for top crust or another pie.

Roll out

If using frozen berries, thaw slightly and drain excess liquid. In a large bowl, combine 5 cups berries, 3 tbsp granulated sugar, 2 tbsp brown sugar, 3 tbsp cornstarch, 1 tbsp lemon juice, 1 tsp lemon zest, 1/4 tsp salt, and 1/2 tsp vanilla. Toss gently until fruit is coated and cornstarch is evenly distributed.

Prepare filling

Spoon the berry mixture into the prepared bottom crust, spreading evenly. Dot the surface with 2 tbsp small pieces of butter. Roll out the second crust disk and either cut into strips for a lattice or place whole for a double crust. If using a whole top crust, cut vents to release steam.

Assemble pie

Whisk 1 large egg with 1 tsp water until smooth. Brush the exposed crust edges and top crust lightly. Sprinkle coarse sugar over the top if desired.

Egg wash and sugar

Preheat oven to 400°F (200°C). Place the pie on a baking sheet to catch drips. Bake 20 minutes at 400°F, then reduce oven temperature to 375°F (190°C) and bake an additional 30–40 minutes, until filling is bubbling and crust is golden brown. If edges brown too quickly, shield with foil.

Bake

Remove pie from oven and let cool on a rack at least 2 hours so filling sets before slicing.

Preheat oven to 400°F (200°C). In a large skillet over medium heat, melt 3 tbsp butter. Add 3/4 cup chopped onion and 1/2 cup diced carrot; cook until softened, about 5–6 minutes.

Cook aromatics and vegetables

Sprinkle 3 tbsp flour over the softened vegetables and cook, stirring, 1–2 minutes to eliminate raw flour taste.

Make roux

Gradually whisk in 1 cup chicken stock and 1/2 cup half-and-half or milk, scraping up any browned bits. Simmer until sauce thickens, 3–5 minutes.

Add liquids

Stir in 3 cups diced cooked chicken, 1/2 cup frozen peas, 1 tsp fresh thyme, 3/4 tsp salt, and 1/2 tsp black pepper. Taste and adjust seasoning. Remove from heat and let cool slightly (10 minutes) so filling isn’t piping hot when enclosed in dough.

Finish filling

Pour the cooled filling into the prepared bottom crust in a 9-inch pie plate. Roll out the second crust disk and place over the filling or cut into shapes for a decorative top. Trim and crimp edges to seal, and cut vents in the top to release steam.

Assemble and top

Brush the top crust with beaten egg (or 1 tbsp milk for a softer finish) for even browning.

Egg wash

Bake on a sheet in the preheated 400°F oven for 20 minutes, then reduce to 375°F and bake another 25–30 minutes until crust is golden and filling bubbles. If crust browns too quickly, tent with foil.

Let the savory pie rest 10–15 minutes before slicing so filling sets and slices hold together.

Rest

For sweet pies, use the egg wash (1 egg + 1 tsp water) to brush the crust and sprinkle coarse sugar before baking. For savory pies, brush with beaten egg or milk for a golden finish. Any leftover wash can be refrigerated briefly but should be used within the same day.