Balsamic Baker

BAKING THE BEST. BECAUSE ONLY DECENT JUST WON’T DO.

I love sharing my recipes & teaching you to do what I do! Let’s bake & decorate!

I work hard to develop my recipes with the best flavors & textures, because that’s what really matters. Pretty only gets you so far. But since we do eat with our eyes first, I love to push it a little extra. I can help you there!

Why the name Balsamic Baker? My real name is Khara Westergard. Balsamic Baker is a nod to the two polar opposites that balance my life. I lost over 60 lbs. after my 3rd baby & balsamic vinegar was one of the things that helped me feel good in my weight-loss journey. So many health benefits to it. I still put my health as a priority, I even teach fitness classes, but I won’t make myself miserable over it. I do need my treats too! And when I have them, they have to be the best! Tragically, I’m gluten intolerant these days (super devastating for a baker). So, in addition to regular flour recipes, it became my mission to make gluten-free amazing too. Luckily I can still taste & develop my regular recipes, as long as I don’t swallow (I’ve perfected the savor, get to relive the good old days for that moment, & can still feed my family & friends). Check out my recipes in either direction. Either way, they are winners!!

I love to socialize! I love to teach baking & fitness because I get to be friends with you! Whichever way we can connect, let’s enjoy this life! Come join me!

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Chocolate Cake - Decorators Choice

Makes 3 - 4 round 6 inch cake layers. Bake at 350° for 20 minutes. 3 thick layers will need 5-10 minutes more. Done cakes should spring back when lightly touched. If using convection bake, add 5 min. & minus 25° (my oven adjusts automatically). This cake will bake flat or flatten well after cooling upside down. But, if you find it rises a lot at your elevation, use wet baking strips around pans for a flatter bake. Start by preheating your oven. Next, spray your pans & line the bottoms with parchment paper. Then prep all the ingredients that say room temperature. You can leave them on the counter for an hour or so to warm up, or do what I do & warm them in short spurts in the microwave. Warm eggs in warm water refreshed every few minutes until warmed. Then, proceed with recipe:

Combine dry ingredients, sift, & set aside:
6 oz. Cake flour
1.5 oz. Unsweetened Cocoa powder
2 t. Baking Powder* (check date for freshness)
1 t. Salt

In a separate bowl with a hand mixer or stand mixer, start wet batter by creaming together until light & fluffy:
5.3 oz. (2/3 C.) Unsalted Butter – Room temperature
2 oz. (1/4 C.) Oil
12 oz. (1 1/2 C.) White Granulated Sugar

Add 1 at a time to wet batter, beating well:
3 XL Eggs – Room temperature (to split recipe in half, use an egg yolk as 1/2 of an egg.)
1 t. Pure Vanilla Extract

In another separate bowl, combine well:
5.3 oz. (2/3 C.) Full Fat Sour Cream – Room temp to warm
4 oz. (1/2 C.) HOT Water



Fold (with a rubber spatula) ½ of the dry ingredients into the wet batter mixture until JUST combined.
Fold ½ of the sour cream mixture into the batter until JUST combined.
Fold other ½ of dry ingredients into batter until JUST combined.
Fold other ½ of sour cream mixture into the batter until JUST combined. Finish with a 10 second mixing with your electric mixer to break up any remaining lumps, taking care to not overmix. I feel like you can control this better with a hand mixer.

- Optional - Briefly fold in 3/4 C. – 1 C. chopped chocolate chips or mini chips of choice. Small distributes best. I advise chopped chocolate bars because chips are hard to chop.

Evenly distribute batter into the pans, weigh for even layers. Even tops out a bit. Bake (see opener of recipe). Cool cakes in their pans for 10-15 min. Then continue cooling upside down on cooling rack. Wrap each layer in plastic food wrap, to prevent drying, & chill in freezer before stacking & decorating.

*Sub 1/4 t. Baking Soda for 1/4 t. of the Baking Powder if you like a larger crumb (larger air bubbles). For me, where I live, I cannot use BS in summer months or my cakes will fall & I'm happy with BP year-round. Good chocolate cakes are likely to dip slightly in the center. But if it's too much, only use BP.

By Balsamic Baker - Do not republish without permission.

Chocolate Buttercream

Combine this cake with this recipe for the best Chocolate Buttercream! Click the link below.

Check out Chocolate buttercream https://msha.ke/balsamicbaker#top-picks-2

Recipe images to download or save, & print! Press & hold on mobile devices or right click on PC’s.

Page 1 of 2 - Chocolate Cake - Decorators Choice Recipe

Page 2 of 2 - Chocolate Cake - Decorators Choice Recipe

Vanilla Cake - Soft

Makes 3 - 4 round 6 inch cake layers. Bake at 350° for 20-25 minutes. 3 thick layers could need 5-10 minutes more. Done cakes should spring back when lightly touched. If using convection bake, add 5 min. & minus 25° (my oven adjusts automatically). No wet baking strips needed! Bakes flat! Start by preheating your oven. Next, spray your pans & line the bottoms with parchment paper. Then prep all the ingredients that say room temperature. You can leave them on the counter for an hour or so to warm up, or warm them in short spurts in the microwave. Warm eggs in warm water refreshed every few minutes until warmed. Then, proceed with recipe:

Combine dry ingredients, sift, & set aside:

9 oz. Cake Flour
1 Tbsp. Baking Powder (make sure it's fresh enough)
3/4 tsp. Salt

In a separate bowl with a hand mixer or stand mixer, start wet batter by creaming together until light & fluffy:

4 oz. (1/2 C.) Unsalted Butter – Room temperature
3 oz. (6 Tbsp.) Oil
10.6 oz. (1 1/3 C.) White Sugar

Add 1 at a time to wet batter, beating well:

4 XL Egg Whites – Room temperature
2 Tbsp. McCormick Clear Vanilla (or vanilla of choice – make sure it's a good one!)
1/2 Tbsp. Clear Butter Extract (optional – preferred for me.)

In another separate bowl, combine well:

5.3 oz. (2/3 C.) Whole Milk Plain Yogurt* – Room temp to warm
4 oz. (1/2 C.) Warm Water

Fold (with a rubber spatula) ½ of the dry ingredients into the wet batter mixture until JUST combined.
Fold ½ of the yogurt mixture into the batter until JUST combined.
Fold other ½ of dry ingredients into batter until JUST combined.
Fold other ½ of yogurt mixture into the batter until combined.
If needed, beat big chunks away with an electric mixer for 5-10 seconds. Take care to not overmix.

Evenly distribute batter into the pans, weigh for even layers. Bake (see opener of recipe). Cool cakes in their pans for 10-15 min. Then continue cooling upside down on cooling racks. Wrap each layer in plastic food wrap, to prevent drying, & chill well in freezer before stacking & decorating.

Add extra supports for this soft recipe when stacking. 3-layer cakes may need a supportive dowel or boba straw down the center. 4-layer cakes do better with supports in the first 2 layers & a support board between layers 2 & 3 – this is especially important for decorating that will take a while, or for cakes that will sit out on display a while.

*Do NOT sub with Greek yogurt or sour cream.


By Balsamic Baker - Do not republish without permission.

Vanilla Buttercream

Add this recipe of the best Vanilla Buttercream to your cake! Perfect for all your decorating needs!

Check out Vanilla Buttercream https://msha.ke/balsamicbaker#top-picks-3

Chocolate Buttercream

Frosts a 3-4 layer 6” cake. Increase depending on decorating needs.

Ingredients:
8 oz. (1 C.) Unsalted Butter – Room temperature
1/4 t. + 2 pinches (or + 1/16 t.) Salt
3 oz. Unsweetened Cocoa Powder (regular or dark)
1 lb. 8.5 oz. (about 6 C. Fluffed + 2 Tbsp.) Powdered Sugar (C&H brand is best)
1 Tbsp. Molina Mexican Vanilla (or real/pure vanilla)
8 oz. (1 C.) Heavy Whipping Cream

Beat butter, salt, & cocoa powder until light & fluffy (best done with stand mixer or electric hand mixer). Add powdered sugar 1/4 – 1/3 at a time & beat until light & fluffy after each addition (do not cut short or skip this step. Beat until the color has lightened visibly & texture is fluffy.). When buttercream starts to get too thick, add vanilla & a bit of the heavy cream to loosen it up. Add the rest of the heavy cream & beat well. Scrape bowl & beat again. Stir by hand to remove big air bubbles.

This recipe is just enough for a 3-4 layer 6” cake. Increase recipe by 1.5 or more to have extra for decorating purposes.

**I love the brand of Mexican vanilla I use, however, most brands have too much extra cinnamon. Do not use a vanilla with a cinnamon accent. …. Unless the added cinnamon truly is what you are wanting.

By Balsamic Baker - Do not republish without permission.

Recipe image to download or save, & print! Press & hold on mobile devices or right click on PC’s.

Chocolate Buttercream Recipe

Vanilla Buttercream

Frosts a 3-4 layer 6” cake. Increase depending on decorating needs.

Ingredients:

16 oz. (2 C.) Unsalted Butter – Room temperature
1/2 t. + 1/8 t. Salt – Ground extra fine with mortar & pestle*
1 lb. 12 oz. (7C. Fluffed) Powdered Sugar (C&H brand is best)
1 T. McCormick’s Clear Vanilla (or clear vanilla of choice)
2-4 T. Heavy Whipping Cream

Beat butter & salt until light & fluffy (best done with stand mixer or electric hand mixer). Add powdered sugar about 1/3 at a time & beat until light & fluffy after each addition. Add vanilla & the heavy cream. Beat well. Scrape the bowl & beat again. Stir by hand to remove & smooth out big air bubbles.

Can be stored well covered in the fridge or freezer.

*If no mortar/pestle available, you'll have to wait a while until the salt has dissolved before tasting (or it WILL taste salty). CLEAN your mortar/pestle before use to avoid undesirable spices in buttercream.

For whiter buttercream, add a touch of purple (violet) food gel.

For wedding white, add a touch of purple (violet) food gel + 2 t. Wilton white-white icing color.

Tip: Make sure you have a good vanilla! Some are quite bad &/or may only taste like alcohol. Even Kirkland pure vanilla is on my list of do not buy. Test your flavor of vanilla by making a small batch of vanilla whipped cream. Lastly, know your vanilla. Other brands of clear vanilla are a little strong, do not over measure! On the opposite end, I find that most vanilla bean pastes, while nice, require extra vanilla.

By Balsamic Baker - Do not republish without permission.

Cake Recipe Size Guide

My posted cake recipes are “medium” sized, & are about the size equivalent of a standard box mix. You can cut this recipe in half or increase it for different sized cakes as follows:

Small - Cut the recipe in half. A small recipe will make a standard 4” 3-4 layer smash cake, a 2 layer 6” smash cake, 1 thick 8” or 9” layer, about a dozen cupcakes (350° 18-23 min.), or a 1” high bakers quarter sheet.

Medium - The standard size posted. You can use this size recipe to make 6” 3-4 round layers, 2 8” or 9” round layers, 24 cupcakes, a 2” high 9”x13” baking dish, a 1” high bakers half sheet (like a Texas sheet cake), or 1 med-thick 10” layer.

Large - Multiply the recipe by 1 1/2 for a standard 3 layer 8” or 9” cake (350° 30-35 min.). Or, 3 dozen cupcakes. Also makes 2 medium 10” layers, or 1 thick 12” layer (or 2 thin).

X-Large - Double the recipe for a 4 layer 8” or 9” cake, or 3 very thick 8” or 9” layers (350° 35-40 min.)(leave thick, or cut in half for 6 thin layers). At this volume, I like to separate the cakes in half with a trimmed cake board for easier serving, like 2 cakes in one. Also makes 2 thick or 4 thin 10” layers, 2 med. 12” layers, 1 thick or 2 thin 14” layers, 4 dozencupcakes, or 2 sheet cakes in 1” high bakers half sheet pans. I can easily fit this size recipe into my 6-quart kitchen aid mixer from Costco.

Chocolate Chip Cookies

Makes 4 Oversized cookies or about 2 dozen small cookies

Mix wet batter & set aside (cream butter & sugars together 1st, then mix in others):

1/2 C. (4 oz. – 1 stick) Butter – cool but slightly soft
1/2 C. Packed Golden Brown Sugar (C&H brand tastes best)
1/4 C. White Sugar
1 XL (or L) Egg
1/2 T. Mexican Vanilla (or Vanilla of choice)

In a separate bowl mix well:

7.5 oz. (About 1 1/2 C.) All-Purpose Flour
3 T. Cornstarch (helps flour act like cake flour)
1/2 tsp. + 1/8 tsp. Baking Powder
1/4 tsp. + 1/8 tsp. Baking Soda
1/2 t. Salt (+ 1/8 t. if using unsalted butter above)


Mix wet & dry ingredients together, stop just before fully mixed & add (then finish mixing):

1 C. Chocolate Chips or other mix-ins*

*I prefer 1/2 Semi-Sweet & 1/2 Milk Chocolate. Or, 1/2 Semi-Sweet & 1/2 other flavored chips or mix-ins. Use good quality chocolate for best results. I like Guittard.

To Bake: *Chill dough balls, bake 7-9 minutes for small cookies, or 9-12 minutes for medium cookies at 375° F on ungreased parchment paper. For oversized or gooey/under baked style cookies, bake at 400-410° F 9-12 minutes, or until browned on the outside but not too spread (the goal is to shock & bake the outside but not fully bake the inside). Remove from oven, allow to remain on pan to finish baking & cool until set.

* Chilling the dough well before baking is very important, but you can scoop (or roll) the dough into cookies before chilling. Then they don’t have to chill as long. Chill in freezer to speed it up. Chilling keeps the inside cold during the first stages of baking & lets the outside cook before the spreading starts & that keeps them from spreading too much.

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