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APPLE BUTTER PULL-APART LOAFMakes 1 (8x4-inch) loaf3½ cups all-purpose flour1½ cups Swans Down Cake Flour¼ cup granulated sugar2½ tablespoons baking powder4 teaspoons kosher salt1½ cups cold unsalted butter, cubed2 cups whole buttermilk, room temperature1 cup apple butter1 large Granny Smith apple, finely dicedSugar Glaze (recipe follows)1. Preheat oven to 375 . Spray an 8x4-inch loaf pan withcooking spray.2. In a large bowl, whisk together flours, sugar, baking powder,and salt. Using a pastry blender or 2 forks, cut in cold butteruntil mixture is crumbly. Add buttermilk, stirring just until dryingredients are moistened.3. On a lightly floured surface, gently knead dough until itcomes together. Roll to ¼-inch thickness. Using a3½-inch round cutter, cut dough. Reserve 1 round. Top eachremaining round with 1 tablespoon apple butter and1 tablespoon diced apple.4. Stand prepared pan vertically on one short side, and startingat bottom, carefully layer rounds, one on top of the other, inpan. Top with reserved plain round. Turn loaf pan upright.5. Bake until top and sides are golden, 1 hour and 15 minutes to1 hour and 20 minutes. Let cool in pan for 15 minutes. Removefrom pan, and drizzle with Sugar Glaze. Serve warm or at roomtemperature.7UP CAKE CUPCAKESMakes 12 cupcakesMakes ¾ cup13 4 cups sifted Swans Down Cake Flour3 4 teaspoon kosher salt1 2 teaspoon baking powder2 3 cup unsalted butter, softened11 2 cups granulated sugar1 teaspoon lemon zest1 teaspoon lime zest2 large eggs, room temperature1 2 cup 7Up soda, room temperatureLemon-Lime Frosting (recipe follows)Garnish: lemon slices, lime slices1½ cups confectioners’ sugar, sifted2 tablespoons whole milk, room temperature1. Preheat oven to 350 . Line 12 muffin cups with paper liners.2. Sift together flour, salt and baking powder in a medium bowl;SUGAR GLAZE1. In a small bowl, whisk together confectioners’ sugar and milkuntil smooth. Use immediately.set aside. In a large bowl, beat together butter, sugar, lemonzest and lime zest with a mixer at medium speed until light andfluffy, 3 to 4 minutes, scraping down sides of bowl occasionally.Beat in eggs, one at a time. Gradually add flour mixture tobutter mixture alternatively with soda, beginning and endingwith flour mixture, beating just until combined after eachaddition. Divide batter evenly among prepared muffin cups.3. Bake for 18 to 23 minutes or until a wooden pick insertedin center comes out clean. Cool for 10 minutes in pan, thenremove from pan and cool completely on a wire rack.LEMON-LIME FROSTINGMakes about 2½ cups3 cups confectioners’ sugar1 cup unsalted butter, softened11 2 teaspoons lime zest1 4 teaspoon kosher salt2 to 3 tablespoons fresh lemon juice1. Beat together confectioners’ sugar, butter, lime zest and saltin a large bowl at medium speed, just until combined.2. Add lemon juice gradually and beat until frosting is light,fluffy and has a smooth, pipeable consistency. Transfer to apiping bag fitted with a medium open star pastry tip (Wilton1M) and pipe frosting onto cupcakes. Garnish with lemon andlime slices, if desired.12

OLD-FASHIONED COCONUT SHEET CAKEMakes 1 (13x9-inch) cake1 cup unsalted butter, softened1½ cups granulated sugar4 large eggs, separated1 teaspoon vanilla extract1 teaspoon coconut extract3 cups Swans Down Cake Flour1 teaspoon baking soda1 teaspoon baking powder½ teaspoon kosher salt1¼ cups coconut milkCoconut Cream Frosting (recipe follows)1 cup coconut flakes, toasted1. Preheat oven to 350 . Spray a 13x9-inch glass or metalbaking dish with baking spray with flour.2. In a large bowl, beat butter and sugar with a mixer at mediumspeed until fluffy, 3 to 4 minutes. Add egg yolks, one at a time,beating well after each addition. Add extracts, beating untilcombined.3. In a medium bowl, whisk together flour, baking soda, bakingpowder, and salt. With mixer on low speed, gradually addflour mixture to butter mixture alternately with coconut milk,13beginning and ending with flour mixture, beating just untilcombined after each addition.4. In another large bowl, using clean beaters, beat egg whiteswith a mixer at high speed just until stiff peaks form. Fold eggwhites into batter. Pour batter into prepared pan, smoothing topif necessary.5. Bake until a wooden pick inserted in center comes out clean,about 30 minutes. Let cool completely on a wire rack. SpreadCoconut Cream Frosting over cake; sprinkle with coconut.COCONUT CREAM FROSTINGMakes about 5 cups¾ cup unsalted butter, softened4 to 5 tablespoons coconut milk1 teaspoon coconut extract7 cups confectioners’ sugar1. In a large bowl, beat butter, 4 tablespoons coconut milk, andcoconut extract with a mixer at medium speed until creamy.Gradually add confectioners’ sugar, beating until smooth. Addremaining 1 tablespoon coconut milk if needed to achieve aspreadable consistency.14

CRANBERRY SCONESMakes 12 scones3⅓2¾¾21¼112cups plus 2 tablespoons sifted Swans Down Cake Flourcup granulated sugarteaspoons baking powderteaspoon kosher saltcup dried sweetened cranberriestablespoons finely chopped candied gingerteaspoon lightly packed orange zestcup cold unsalted butter, cubedcup plus 1 tablespoon cold heavy whipping cream, dividedlarge egg yolkteaspoons sanding sugar1. Preheat oven to 400 . Line a baking sheet with parchmentpaper.2. In a large bowl, sift together flour, granulated sugar, bakingpowder, and salt. Stir in cranberries, ginger, and orange zest.Using a pastry blender or 2 forks, cut in cold butter untilmixture is crumbly. Gradually add 1 cup cold cream, stirringwith a fork until dry ingredients are moistened.3. Turn out dough onto a lightly floured surface, and gentlyknead just until dough comes together, 4 to 6 times. Dividedough in half. Pat each half in a 1-inch-thick circle (about5 inches). Use a rolling pin to level top, if desired. Using abench scraper or a thin-bladed knife, cut circle into 6 wedges,and place 2 inches apart on prepared pan.4. In a small bowl, whisk together egg yolk and remaining1 tablespoon cold cream. Brush tops of scones with egg wash,and sprinkle with sanding sugar.5. Bake until lightly golden brown, 15 to 17 minutes. Serve warm.16

SPICED BUTTERMILK CAKE WITHMAPLE BUTTERCREAMMakes 1 (9-inch) cake1½ cups unsalted butter, softened1½ cups granulated sugar1½ cups firmly packed light brown sugar2 tablespoons unsulphured molasses4 large eggs3 cups Swans Down Cake Flour2 tablespoons ground cinnamon1¼ teaspoons baking soda1 teaspoon kosher salt1 teaspoon ground allspice1 teaspoon ground nutmeg1 cup whole buttermilk1 tablespoon vanilla extractMaple Buttercream (recipe follows)Garnish: sugared rosemary, sugared cranberries1. Preheat oven to 350 . Spray 3 (9-inch) round cake panswith baking spray with flour.2. In a large bowl, beat butter and sugars with a mixer atmedium-high speed until light and fluffy, 3 to 4 minutes, stoppingto scrape sides of bowl. Add molasses, and beat until combined. Addeggs, one at a time, beating well after each addition.3. In a medium bowl, whisk together flour, cinnamon, bakingsoda, salt, allspice, and nutmeg. With mixer on low speed, addflour mixture to butter mixture in three additions alternately withbuttermilk, beginning and ending with flour mixture, beating justuntil combined after each addition. Beat in vanilla. Divide batteramong prepared pans.174. Bake until a wooden pick inserted in center comes out clean,25 to 30 minutes. Let cool in pans for 10 minutes. Remove frompans, and let cool completely on wire racks.5. Spread Maple Buttercream between cooled layers and ontop and sides of cake. Garnish with sugared rosemary andsugared cranberries, if desired.MAPLE BUTTERCREAMMakes about 8 cups81¼213¼large egg whites, room temperatureteaspoon cream of tartarteaspoon kosher saltcups pure maple syrupcup granulated sugarcups unsalted butter, room temperatureteaspoon maple extract1. In the bowl of a stand mixer fitted with the whisk attachment,beat egg whites, cream of tartar, and salt until stiff peaks form.2. In a medium saucepan, bring maple syrup and sugar to a boilover medium-high heat, and cook until a candy thermometerregisters 238 to 242 .3. With mixer on low speed, slowly pour hot syrup mixture intoegg white mixture. Increase mixer speed to high, and beat untilcompletely cool, about 10 minutes. Add butter, 1 tablespoonat a time, beating well after each addition. Add maple extract.Beat until smooth.18

CHOCOLATE-DRIZZLED COFFEESHORTBREADANGEL FOOD CAKEMakes 1 (10-inch) tube cake1½ cups Swans Down Cake Flour2 cups granulated sugar, divided2 cups egg whites (about 14 large egg whites), roomtemperature1 teaspoon cream of tartar½ teaspoon kosher salt2 teaspoons vanilla extract1. Preheat oven to 350 .2. In a medium bowl, sift together flour and 1 cup sugar. Set aside.3. In the bowl of a stand mixer fitted with the whisk attachment,beat egg whites at medium-high speed until foamy, about1 minute. Slowly add remaining 1 cup sugar. Increase mixer speedto high; immediately add cream of tartar and salt. Add vanilla,and beat until soft peaks form, about 2 minutes.194. Transfer egg white mixture to a large bowl. Using a largeballoon whisk, fold in flour mixture in four additions just untilcombined. Gently spread batter into an ungreased 10-inchremovable-bottom tube pan. Run a knife through batter toremove any air pockets, and smooth top.5. Bake until cake is firm to the touch and an instant-readthermometer inserted near center registers 205 to 210 , about40 minutes. Immediately invert pan (onto a bottle if needed),and let cool completely. Using an offset spatula, loosen cooledcake from sides and bottom of pan. Invert onto a cake plate.PRO TIPTo keep from squishing down your cake during slicing,be sure to use a serrated knife to cut through cleanlywithout compressing.Makes about 36 cookies11 3¼2½½1½361cup unsalted butter, softenedcup confectioners’ sugarcup granulated sugartablespoons French Market Creole Blend Ground Coffeeteaspoon saltteaspoon orange zestlarge egg yolk, room temperatureteaspoon vanilla extractcups sifted Swans Down Cake Flourounces semisweet chocolate baking bars, choppedteaspoon all-vegetable shortening1. In the bowl of a stand mixer fitted with the paddleattachment, beat butter at medium speed until smooth, 1 to2 minutes. Add sugars, ground coffee, salt, and orange zest;beat at medium-low speed until smooth, about 1 minute. Addegg yolk and vanilla. Beat until combined, about 1 minute. Withmixer on low speed, add flour to butter mixture in two additions,beating until combined. Shape dough into a 12-inch log; wrap inplastic wrap, and refrigerate until firm, at least 2 hours.2. Preheat oven to 325 . Line 2 rimmed baking sheets withparchment paper.3. Using a serrated knife, cut dough crosswise into 1 4-inch-thickrounds. Place at least 1 inch apart on prepared pans.4. Bake until tops are set and bottoms are lightly golden, 15 to18 minutes. Let cool on pans for 1 minute. Remove from pans,and let cool completely on a wire rack.5. In a small microwave-safe bowl, heat chocolate on high in10-second intervals, stirring between each, until melted andsmooth (1 to 11 2 minutes total). Stir in shortening until smooth andwell combined. Spoon chocolate mixture into a small pastry bag orresealable plastic bag; cut a ¼-inch opening in tip or corner. Drizzlechocolate mixture over shortbread as desired. Let stand untilset before serving, 15 to 20 minutes.20

BUTTERSCOTCH CAKE WITHVANILLA MERINGUE BUTTERCREAMMakes 1 (8-inch) cake½ cup unsalted butter, softened1½ cups firmly packed light brown sugar3 large eggsButterscotch Sauce (recipe follows), divided1 teaspoon vanilla extract2¼ cups Swans Down Cake Flour2 teaspoons baking powder½ teaspoon kosher salt¼ teaspoon baking soda1 cup heavy whipping creamVanilla Meringue Buttercream (recipe follows), dividedGarnish: gold sprinkles*, gold dragées*1. Preheat oven to 325 . Butter and flour 3 (8-inch) roundcake pans.2. In the bowl of a stand mixer fitted with the paddleattachment, beat butter and brown sugar at medium speeduntil fluffy, 3 to 4 minutes, stopping to scrape sides of bowl.Add eggs, one at a time, beating well after each addition. Beatin ⅔ cup Butterscotch Sauce and vanilla.3. In a medium bowl, whisk together flour, baking powder, salt,and baking soda. With mixer on low speed, gradually add flourmixture to butter mixture alternately with cream, beginning andending with flour mixture, beating just until combined after eachaddition. Divide batter among prepared pans, smoothing tops.4. Bake until a wooden pick inserted in center comes out clean,about 25 minutes. Let cool in pans for 10 minutes. Remove frompans, and let cool completely on wire racks.5. In a small bowl, place 1 1 2 cups Vanilla Meringue Buttercream;fold in ½ cup Butterscotch Sauce. Spread filling between cooledlayers. Reserve 1 cup Vanilla Meringue Buttercream. Spreadremaining Vanilla Meringue Buttercream on top and sides of cake.Pour remaining Butterscotch Sauce over top of cake. Using asmall offset spatula, gently spread Butterscotch Sauce towardedges of cake, letting excess drip down sides. Place reserved 1 cupVanilla Meringue Buttercream in a pastry bag fitted with an openstar piping tip (Ateco #829). Pipe dollops of Vanilla MeringueButtercream around top edge of cake. Top dollops with goldsprinkles and a gold dragée, if desired.BUTTERSCOTCH SAUCEMakes 2 cups½11¼1cup unsalted buttercup firmly packed light brown sugarteaspoon vanilla extractteaspoon kosher saltcup heavy whipping cream1. In a small saucepan, melt butter over medium heat. Add brownsugar, vanilla, and salt, whisking until dissolved. Add cream, andbring to a boil; cook for 3 minutes. Transfer to a small bowl, andlet cool to room temperature.VANILLA MERINGUE BUTTERCREAMMakes about 7 cups6231large egg whites, room temperaturecups granulated sugarcups unsalted butter, softened and cubedteaspoon vanilla extract1. In the heatproof bowl of a stand mixer, whisk togetheregg whites and sugar by hand. Place bowl over a saucepan ofsimmering water. Cook, whisking occasionally, until a candythermometer registers 155 to 160 .2. Carefully return bowl to stand mixer. Using the whiskattachment, beat at high speed until stiff peaks form and bowl iscool to the touch, about 8 minutes. Add butter, 2 tablespoonsat a time, beating until combined after each addition. (Ifbuttercream breaks, beat for 2 to 3 minutes, and emulsion willcome back together.) Add vanilla, and beat until combined. Useimmediately, or refrigerate in an airtight container for up to 3 days.If refrigerating, let buttercream come to room temperature beforeusing.*We used Wilton Gold Pearlized Sugar Sprinkles and 6mm golddragées, from fancyflours.com.22

CIDER SPICE CAKEMakes 1 (9-inch) cake1 cup unsalted butter, softened2 cups firmly packed light brown sugar6 large eggs, separated3 cups Swans Down Cake Flour2½ teaspoons baking powder2 teaspoons apple pie spice½ teaspoon kosher salt1 cup whole buttermilk1 teaspoon vanilla extract½ cup Cider Syrup (recipe follows), chilledCider Buttercream Frosting (recipe follows)1. Preheat oven to 350 . Spray 2 tall-sided 9-inch round cakepans with baking spray with flour. Line bottom of pans withparchment paper; spray parchment.2. In a large bowl, beat butter and brown sugar with a mixer atmedium speed until fluffy, 3 to 4 minutes, stopping to scrapesides of bowl. Add egg yolks, one at a time, beating well aftereach addition.3. In a medium bowl, whisk together flour, baking powder, piespice, and salt. With mixer on low speed, add flour mixture tobutter mixture in three additions alternately with buttermilk,beginning and ending with flour mixture, beating just untilcombined after each addition. Beat in vanilla.4. In another large bowl, using clean beaters, beat egg whites athigh speed until stiff peaks form. (Do not overbeat.) Stir onefourth of egg whites into batter. Gently fold in remaining eggwhites. Divide batter between prepared pans.5. Bake until a wooden pick inserted in center comes out clean,about 28 minutes. Let cool in pans for 10 minutes. Remove23from pans. Drizzle each with 2 tablespoons Cider Syrup. Let coolcompletely on wire racks.6. Place cooled layer, cider side up, on a cake plate. Spread about1 1 3 cups Cider Buttercream Frosting on top. Top withremaining cake layer, cider side up. Spread remaining frostingon top and sides of cake. Drizzle with remaining ¼ cup CiderSyrup before serving.CIDER SYRUPMakes about 1 cup1quart apple cider1. In a small Dutch oven, bring cider to a boil over medium-highheat. Cook until reduced to 1 cup, about 40 minutes. Carefullypour into a heatproof bowl. (Mixture will thicken as it cools.)Refrigerate for up to 2 weeks.CIDER BUTTERCREAM FROSTINGMakes about 5 cups12½6cup unsalted butter, softenedpounds confectioners’ sugarcup Cider Syrup (recipe precedes), chilledtablespoons half-and-half, divided1. In a large bowl, beat butter with a mixer at medium speeduntil creamy. Gradually add confectioners’ sugar, Cider Syrup,and 4 tablespoons half-and-half, beating until frosting reachesa spreadable consistency. Beat in remaining 2 tablespoons halfand-half, if needed.24

VANILLA BUTTERMILK CAKEMakes 1 (9-inch) cake1 cup unsalted butter, softened2 cups granulated sugar6 large eggs, separated3 cups Swans Down Cake Flour1 tablespoon baking powder¾ teaspoon kosher salt1 cup whole buttermilk4 teaspoons vanilla extractVanilla Buttermilk Frosting (recipe follows)Garnish: fresh raspberries, fresh mint leaves1. Preheat oven to 350 . Spray 2 tall-sided 9-inch round cakepans with baking spray with flour. Line bottom of pans withparchment paper; spray parchment and sides of pan.2. In a large bowl, beat butter and sugar with a mixer at mediumspeed until fluffy, 3 to 4 minutes, stopping to scrape sidesof bowl. Add egg yolks, one at a time, beating well after eachaddition.3. In a medium bowl, whisk together flour, baking powder,and salt. With mixer on low speed, gradually add flour mixtureto butter mixture alternately with buttermilk, beginning andending with flour mixture, beating just until combined aftereach addition. Beat in vanilla.254. In a large bowl, using clean beaters, beat egg whites with amixer at high speed just until stiff peaks form. Stir one-fourthof egg whites into batter. Gently fold in remaining egg whites.Divide batter between prepared pans.5. Bake until a wooden pick inserted in center comes out clean,about 30 minutes. Let cool in pans for 10 minutes. Removefrom pans, and let cool completely on wire racks.6. Spread Vanilla-Buttermilk Frosting between cooled layersand on top and sides of cake. Garnish with raspberries andmint, if desired.VANILLA BUTTERMILK FROSTINGMakes about 6 cups1¼2¼⅔1¼¼cups unsalted butter, softenedpounds confectioners’ sugar, siftedcup whole buttermilkteaspoons vanilla extractteaspoon kosher salt1. In a large bowl, beat butter with a mixer at medium speeduntil creamy. Gradually add confectioners’ sugar and enoughbuttermilk to achieve a spreadable consistency. Beat in vanillaand salt.26

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Preheat oven to 425 . Line 2 rimmed baking sheets with parchment paper. 2. In a large bowl, combine flour, sugar, baking powder, garlic powder, salt, and baking soda; sift mixture once. 3. Using a pastry blender or 2 forks, cut cold butter into flour mixture until butter is pea-