Welcome to the Bakeshop Collection
The Bakeshop Collection is where you can find premium recipes baking guides, tips, and techniques made especially for members. Unlike the Market, this space is membership-based, so members get ongoing access to new recipe posts, behind-the-scenes methods, and professional baking resources as they’re released — all in a blog-style format you can browse at your own pace.
Members can simply scroll through posts or use the Index to find what they’re looking for.
If you’re not a member yet, clicking on any locked post will prompt you to Join the Collection and view the membership options.
New recipes and resources are added regularly, and you’ll have unlimited access to this growing collection for as long as your membership is active.
A Note on Gluten-Free & Dietary Recipes:
While I occasionally develop gluten-free or other dietary-specific recipes, they are not the focus of the Bakeshop Collection. Only a very small portion of my overall recipe development falls into gluten-free, vegan, or specialty-diet categories. When I do create those recipes, they will either appear as free content or be offered separately in the Market as proprietary items. The Bakeshop Collection is designed for my core bakery formulations and is not curated as a gluten-free, vegan, or dietary-specific resource.
Important: Your membership gives you access to the Bakeshop Collection, which is a growing library of recipes, guides, and resources created specifically for members. It does not include every proprietary or Market recipe past or present. Market recipes and bundles are separate products and are not automatically unlocked by a subscription. If you’re unsure whether a recipe is included in your membership, check the Collection Index to see exactly what your plan gives you access to.
FLUFFY WHITE CAKE
This white cake is not your typical bakery cake. It’s more of a fluffy, cottony, fine-crumb white cake that leans toward the texture of chiffon or Castella. It has a smooth, bouncy structure, a tight and uniform crumb, and a light, clean flavor with a soft vanilla-almond profile.
The crumb is plush and slightly elastic when pressed — not crumbly or rustic. It’s designed to stay soft and moist for days, to slice cleanly for layered celebration cakes, and to pair beautifully with buttercream, whipped cream, or fruit fillings.
If you’ve ever loved the texture of a tender box mix cake or a soft Japanese sponge, this recipe would be enjoyable.
Amberwood Cake
Built on a plush olive oil and brown sugar base, it bakes up with a deep amber hue, a velvety crumb, and a caramelized flavor that doesn’t need to shout to feel indulgent.
This cake is layered in warmth, not complexity. The caramelized apples bring brightness and buttery depth, while the brown sugar crème anglaise provides a silky counterpoint, turning a simple slice into a plated dessert moment. It’s the kind of cake that works just as well on a cozy dessert table as it does in a café pastry case — unfussy but quietly elegant.
The Amberwood Cake is the heart of fall flavor without leaning on heavy spices or overwhelming sweetness. It’s subtle, sophisticated, and rich enough to stand on its own — but irresistible when served warm with cold crème anglaise and glossy apples.
Salted Espresso Banoffee Cake
A plush, velvety, banana-forward crumb with gentle warmth from cinnamon and nutmeg. The layers are moist (not wet), resilient enough to torte thin, and slice cleanly. Salted toffee brings deep caramel notes; the cream-cheese-toffee buttercream is silky, lightly tangy, with a buttery toffee finish. Espresso (if used) reads as a subtle roast note, not coffee cake. At room temperature the crumb feels almost custardy-soft but still stands tall under piped rosettes. Chilled, the build is firm and neat; after 30–45 minutes at room temp, it’s peak serving texture.
