Cake step by Step, New York, NY (2026)

08/31/2026

🍒🍫 BLACK FOREST CUPCAKES

INGREDIENTS:
• 1½ cups flour
• ¾ cup cocoa powder
• 1 cup sugar
• 1 tsp baking soda
• ½ tsp salt
• 2 eggs
• ½ cup vegetable oil
• 1 cup buttermilk
• 1 tsp vanilla
• ½ cup hot coffee
• 1 cup cherry pie filling

FROSTING:
• 1½ cups heavy cream
• 3 tbsp powdered sugar
• 1 tsp vanilla

METHOD:
1. Mix flour, cocoa, sugar, baking soda, and salt.
2. Whisk eggs, oil, buttermilk, and vanilla.
3. Combine wet and dry ingredients.
4. Stir in hot coffee until smooth.
5. Fill cupcake liners ⅔ full.
6. Bake at 175°C (350°F) for 18–22 minutes.
7. Cool completely and make a small hole in each cupcake.
8. Fill with cherry filling.
9. Pipe whipped cream on top.
10. Garnish with cherries and chocolate shavings.

08/31/2026

🍋🥜 PISTACHIO LEMON COOKIES

INGREDIENTS:
• 1½ cups flour
• ½ cup butter, softened
• ½ cup sugar
• 1 egg
• Zest of 1 lemon
• 1 tbsp lemon juice
• ½ tsp baking powder
• ½ cup chopped pistachios
• 1 tsp vanilla
• Pinch of salt

GLAZE:
• ¾ cup powdered sugar
• 1–2 tbsp lemon juice

METHOD:
1. Cream butter and sugar.
2. Add egg, vanilla, lemon zest, and lemon juice.
3. Mix in flour, baking powder, and salt.
4. Fold in pistachios.
5. Scoop onto a lined baking tray.
6. Bake at 175°C (350°F) for 10–12 minutes.
7. Cool completely.
8. Mix powdered sugar with lemon juice.
9. Drizzle glaze over cookies and sprinkle with pistachios.

08/30/2026

🍓🍩 STRAWBERRY GLAZED DONUTS

INGREDIENTS:
• 2 cups flour
• ¼ cup sugar
• 2¼ tsp instant yeast
• ½ cup warm milk
• 1 egg
• 3 tbsp butter, melted
• ½ tsp salt
• 1 tsp vanilla
• Oil, for frying

GLAZE:
• 1 cup powdered sugar
• 3 tbsp strawberry puree
• 1 tbsp milk

METHOD:
1. Mix warm milk, yeast, and sugar. Rest 5 minutes.
2. Add flour, egg, butter, salt, and vanilla. Knead until smooth.
3. Cover and let rise for 1 hour.
4. Roll dough and cut into donut shapes.
5. Let rise for 30 minutes.
6. Fry at 175°C (350°F) until golden.
7. Mix powdered sugar, strawberry puree, and milk.
8. Dip cooled donuts into the glaze.
9. Garnish with fresh strawberries and serve.

08/30/2026

🍋🧁 LEMON RASPBERRY CUPCAKES

INGREDIENTS:
• 1½ cups flour
• 1 tsp baking powder
• ½ cup butter, softened
• ¾ cup sugar
• 2 eggs
• ½ cup milk
• Zest of 1 lemon
• 2 tbsp lemon juice
• 1 tsp vanilla
• 1 cup raspberries

FROSTING:
• ½ cup butter, softened
• 1½ cups powdered sugar
• 2 tbsp lemon juice
• 1 tsp lemon zest

METHOD:
1. Cream butter and sugar.
2. Add eggs, vanilla, lemon zest, and lemon juice.
3. Mix in flour, baking powder, and milk.
4. Fold in raspberries.
5. Fill cupcake liners ¾ full.
6. Bake at 175°C (350°F) for 18–22 minutes.
7. Beat frosting ingredients until fluffy.
8. Pipe frosting over cooled cupcakes.
9. Garnish with raspberries and lemon zest.

08/30/2026

🍑🥧 PEACH ALMOND GALETTE

INGREDIENTS:
• 1½ cups flour
• ½ cup cold butter
• ¼ cup sugar
• 3 tbsp cold water
• 4 peaches, sliced
• 2 tbsp brown sugar
• 1 tbsp cornstarch
• ½ tsp cinnamon
• ½ tsp vanilla
• ¼ cup almond flour
• 1 egg
• 2 tbsp sliced almonds

METHOD:
1. Mix flour, sugar, and butter until crumbly.
2. Add cold water and form a dough. Chill for 30 minutes.
3. Toss peaches with brown sugar, cornstarch, cinnamon, and vanilla.
4. Roll dough into a circle and sprinkle almond flour in the center.
5. Arrange peaches over the almond flour.
6. Fold the edges toward the center.
7. Brush crust with beaten egg and sprinkle with almonds.
8. Bake at 190°C (375°F) for 35–40 minutes until golden.
9. Cool for 15 minutes and serve.

08/30/2026

🍫🥜 PEANUT BUTTER BROWNIE CHEESECAKE BARS

INGREDIENTS

BROWNIE LAYER
• ½ cup unsalted butter, melted
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla
• ½ cup cocoa powder
• ¾ cup all-purpose flour
• ¼ tsp salt
• ½ cup chocolate chips

CHEESECAKE LAYER
• 225g cream cheese, softened
• ⅓ cup peanut butter
• ⅓ cup powdered sugar
• 1 egg
• 1 tsp vanilla

TOPPING
• ½ cup chocolate chips
• 2 tbsp peanut butter
• Chopped peanuts

METHOD
1. Line an 8-inch square pan with parchment paper.
2. Whisk melted butter and sugar together.
3. Add eggs and vanilla and whisk until smooth.
4. Fold in cocoa powder, flour, and salt.
5. Stir in chocolate chips.
6. Spread the brownie batter evenly into the pan.
7. Beat cream cheese, peanut butter, powdered sugar, egg, and vanilla until creamy.
8. Spread the cheesecake mixture over the brownie layer.
9. Bake at 175°C (350°F) for 30–35 minutes until the center is just set.
10. Cool completely, then chill for at least 1 hour.
11. Melt the chocolate chips with peanut butter until smooth.
12. Spread the chocolate topping over the chilled bars.
13. Sprinkle with chopped peanuts.
14. Chill until the topping is firm.
15. Cut into clean squares and serve.

08/30/2026

🌹💚 PISTACHIO ROSEWATER COOKIES

INGREDIENTS
• 1½ cups all-purpose flour
• ½ cup finely ground pistachios
• ½ cup unsalted butter, softened
• ½ cup powdered sugar
• 1 egg yolk
• 1 tsp rosewater
• ½ tsp vanilla
• ¼ tsp cardamom
• Pinch of salt

TOPPING
• ½ cup melted white chocolate
• ⅓ cup chopped pistachios
• Dried rose petals

METHOD
1. Cream the softened butter and powdered sugar until light and fluffy.
2. Mix in the egg yolk, rosewater, and vanilla.
3. Add flour, ground pistachios, cardamom, and salt.
4. Mix until a soft dough forms.
5. Shape the dough into small balls and flatten them gently.
6. Arrange on a lined baking tray.
7. Bake at 175°C (350°F) for 10–12 minutes, until the edges are lightly golden.
8. Cool completely on a wire rack.
9. Dip half of each cookie into melted white chocolate.
10. Immediately sprinkle the chocolate with chopped pistachios.
11. Add a few dried rose petals.
12. Let the chocolate set completely before serving.

08/29/2026

🍯🌰 HONEY WALNUT BAKLAVA ROLLS

INGREDIENTS
• 10 sheets phyllo pastry
• 1½ cups chopped walnuts
• ¼ cup sugar
• 1 tsp cinnamon
• ½ cup melted butter

HONEY SYRUP
• ½ cup honey
• ½ cup water
• ½ cup sugar
• 1 tbsp lemon juice
• 1 tsp vanilla

METHOD
1. Mix chopped walnuts, sugar, and cinnamon.
2. Lay one phyllo sheet flat and brush lightly with melted butter.
3. Place another sheet on top and brush again with butter.
4. Sprinkle a thin layer of the walnut mixture along one edge.
5. Roll the phyllo tightly into a long cylinder.
6. Cut the roll into smaller pieces.
7. Arrange the rolls tightly in a buttered baking dish.
8. Brush the tops generously with melted butter.
9. Bake at 175°C (350°F) for 30–35 minutes until deeply golden and crisp.
10. Meanwhile, simmer honey, water, sugar, and lemon juice for 5 minutes.
11. Remove from heat and stir in vanilla.
12. Pour the warm honey syrup over the hot baklava rolls.
13. Let them rest for at least 1 hour.
14. Garnish with crushed walnuts and serve.

08/29/2026

🍐🌰 PEAR ALMOND TART

INGREDIENTS

CRUST
• 1½ cups all-purpose flour
• ¼ cup powdered sugar
• ½ cup cold butter, cubed
• 1 egg yolk
• 1–2 tbsp cold water
• Pinch of salt

ALMOND FILLING
• ½ cup softened butter
• ½ cup sugar
• 1 cup almond flour
• 1 egg
• 1 tsp vanilla
• ½ tsp almond extract

TOPPING
• 3 ripe pears, thinly sliced
• 2 tbsp apricot jam
• 1 tbsp sliced almonds
• Powdered sugar

METHOD
1. Mix flour, powdered sugar, salt, and cold butter until crumbly.
2. Add egg yolk and cold water; mix until a dough forms.
3. Press the dough into a tart pan and chill for 20 minutes.
4. Beat butter and sugar until creamy.
5. Add almond flour, egg, vanilla, and almond extract; mix until smooth.
6. Spread the almond filling evenly over the chilled crust.
7. Arrange the pear slices in overlapping rows over the filling.
8. Sprinkle with sliced almonds.
9. Bake at 175°C (350°F) for 35–40 minutes until golden.
10. Warm the apricot jam slightly and brush it over the hot pears.
11. Cool completely before removing from the pan.
12. Dust lightly with powdered sugar and slice.

08/29/2026

🍫🥖 CHOCOLATE HAZELNUT BABKA

INGREDIENTS

DOUGH
• 3 cups all-purpose flour
• ¼ cup sugar
• 2¼ tsp instant yeast
• ½ tsp salt
• 2 eggs
• ½ cup warm milk
• 5 tbsp softened butter
• 1 tsp vanilla

FILLING
• ¾ cup chocolate hazelnut spread
• ½ cup chopped hazelnuts
• ¼ cup mini chocolate chips

SYRUP
• ¼ cup sugar
• ¼ cup water

METHOD
1. Mix flour, sugar, yeast, and salt.
2. Add eggs, warm milk, and vanilla.
3. Knead until a smooth dough forms.
4. Gradually knead in the softened butter until the dough becomes soft and elastic.
5. Cover and let rise for about 1½ hours.
6. Roll the dough into a large rectangle.
7. Spread the chocolate hazelnut spread evenly over the surface.
8. Sprinkle with chopped hazelnuts and chocolate chips.
9. Roll tightly into a log from the long side.
10. Slice the log lengthwise into two long strips.
11. Twist the strips together with the chocolate layers facing upward.
12. Place in a greased loaf pan and let rise for 30–40 minutes.
13. Bake at 175°C (350°F) for 35–40 minutes.
14. Simmer sugar and water for 2–3 minutes to make the syrup.
15. Brush the hot babka generously with the syrup.
16. Cool slightly, slice, and serve.

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