50 Milk Bar Recipes

25 Traditional And 25 Original Inspirations

BY
Julia Chiles

Copyright 2020 - Julia Chiles

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 Table of Contents
Introduction

Big Holiday

Pretzel Crush

Crack Pie

Crack Pie Filling

Basic Milk bar Birthday Cake

Cake Crumbs

Birthday Cake Frosting

Milk Bar Birthday Cake

Base for Birthday Truffles

Milk Vanilla

B’day Sand

B’day Truffles

Compost Cookies

Graham Crust

Chocolate Cake

Malted Fudge Sauce

 Malted Chocolate Frosting

18 Malted Crumbs

Soak

Marshmallow Char

Assembly of Chocolate Layer Cake

Milk Cereal

Orange Crumbs

Cranberry Curds

Butter Brown Cake

Easy Cake Soak

Cookie Butter Frosting

Assembly of Cookie Butter Cake

Recipes Inspired by Milk Bar

Horchata B’day Milk Bar Inspired Cake

Horchata B’day Crumbs

Horchata Buttercream

Horchata B’day Cake Assembly

Assembly for Easy Mini Horchata Cupcakes

Lucky Charms B’day Cake

 Milk Bar Gluten Free & Vegan Cake

Gluten Free Crumbs

Vegan Frosting

Assembly of Gluten Free & Vegan Cake

Fruity Almond Cereal Milk

Mellow Almond Cereal Milk

Grown Up Cereal Milk

Berries and Cream Cake

Berries and Cream Crumbs

Buttery Buttercream

Assembly for Berry and Cream Cake

Butter Rum Cake

Spiced Rum Crumbs

Cinna-Nut Soak

Cinnamon Butter Buttercream

Assembly of Spiced Rum Cake

Strawberry Butter Rum Cake

Buttery French Vanilla Cake

Author's Afterthoughts
 Introduction

Love making intricate desserts? Love multi-level cakes with unique flavor
depths and dimensions? Then this book is perfect for you!
 Big Holiday

For someone special on that special day! Makes 1 large cookie.

Ingredients:
• 1 ½ stick of butter
• ¼ cup sugar
• ¼ tsp peppermint extract
• 1 egg
• 1/3 cup melted dark baking chocolate
• 1/4 tsp baking powder
• 1/5 tsp baking soda
• 3/4 cup all-purpose flour
• ½ cup cocoa powder
• 1 cup mini chocolate chips
• 2/3 cup crushed peppermint sticks
 • 1/3 cup pretzel crush -see recipe (optional)

Instructions:
Pre-heat oven to 350
Cream butter and sugar.
Beat in extract and egg.
Stir in melted chocolate.
Whisk together baking powder, baking soda, flour, cocoa powder.
1 cup at a time beat dry ingredients into wet.
Stir in chips, crushed peppermint.
Pour into 8-inch cake pan or ring.
Bake 22-25 minutes.
 Pretzel Crush

Can sub flour for the malt powder; makes approx. 2 cups
Ingredients:
• 1 ¾ crushed pretzels
• 1 tbsp sugar
• 3 tbsp brown sugar
• ½ tbsp malt powder
• 3 tbsp milk powder
• 1 stick melted butter

Instructions:
Pre-heat oven to 275
Combine with both sugars, malt powder, and melted butter.
Mix until form clusters.
Spread on parchment lined baking sheet.
Bake 20 minutes.
If stored in a cool, dry place will keep for 1 week; or up to 1 month if kept in
fridge or freezer.
 Crack Pie

Make the shells ahead! Wrap the crust in clear wrap and freeze, will keep up to 5
days! Makes 1 pie
Ingredients:
• 2 10-inch pie tins
• 4 tbsp unsalted butter
• 1 recipe oat cookie (see recipe)
• 5-7 tsp light brown sugar
• Dash salt
• 1 recipe crack pie filling (see recipe)
• confectioner's sugar for dusting

Instructions:
Preheat oven to 350.
Melt butter.
In food processor, combine butter, oat cookie, brown sugar, salt, and pulse until a
crumbly mixture.
Transfer to bowl and knead until forms a ball.
Divide dough evenly between pie tins and press into bottom for crust.
Place both on baking sheet and fill with crack pie filling.
Bake for twenty minutes then reduce temp to 325, keep oven door open until
oven reaches 325, close, and cook 5 minutes.
Pie should be loose, or “jiggly” in center and done around the edges.
Let cool and firm naturally, or, freeze 3-24 hours.
 Crack Pie Filling

The name says it all! Makes approx. 4 cups worth.

Ingredients:
• ¾ cup butter
• 1 1/2 cups sugar
• 1 cup light brown sugar
• 1 1/2 tsp salt
• 1/4 cup milk powder
• 3/4 cup + 2 tbsp heavy cream
• 1 tsp vanilla extract
• 8 egg yolks

Instructions:
Melt butter.
Mix at low speed sugars, salt, and milk powder.
Add in melted butter.
Mix in cream and vanilla.
One at a time, beat in egg yolks.
 Basic Milk bar Birthday Cake

Wrap cake in clear wrap and store in fridge 5 days! Makes 1 13x9 cake.
Ingredients:
• 1 3/4 cup + 2 tbsp cake flour
• Dash salt
• 1 tsp baking powder
• 5-8 tbsp rainbow sprinkles, divided
• 4 ounces buttermilk
• 2 ounces grapeseed oil
• 1 ½ tsp clear vanilla extract (such as Wilton)
• ¼ cup sugar
• 1/4 cup + 1 tsp vegetable shortening
• 3 tbsp unsalted butter, room temperature
• 2 1/2 tbsp light brown sugar
• 2 egg whites
• 3 egg yolks
Instructions:
Preheat oven to 350 and prepare 13x9 pan.
In a large bowl, mix cake flour, salt, baking powder, ¼ of the rainbow sprinkles.
In another bowl combine buttermilk, grapeseed oil, vanilla extract.
Mix butter, sugar, shortening, brown sugar until well combined (4-5 minutes).
Beat in egg white and yolks one at a time.
Continue mixing, 4-5 minutes, until doughs become airy, light, and doubles in
size.
Mix in buttermilk mixture and remaining ingredients.
Transfer to baking dish and bake 32-35 minutes.
 Cake Crumbs

Store in air-tight container and keep in fridge 3-5 days. Makes approx. ¾ cup.
Ingredients:
• 2/3 cup + 4 tbsp cake or all-purpose flour
• ½ tbsp sugar
• 1 1/2 tbsp + 3 tsp light brown sugar
• ¼ cup rainbow sprinkles
• 1/3 tsp baking powder
• ¼ cup grapeseed oil
• 3/4 tbsp clear vanilla extract

Instructions:
Preheat oven to 300 and prepare baking sheet.
Mix flour, sugars, sprinkles, baking powder.
Add in grapeseed oil and vanilla extract.
Mix with hands until well incorporated and dough starts to come together in
“clumps”, as in crumble topping.
Spread crumble on sheet and bake 9-12 minutes.
 Birthday Cake Frosting

Stored at room temp and covered in plastic, frosting will keep 5 days. Makes 4
cups.
Ingredients:
• 3 ½ tbsp vegetable shortening
• 8 tbsp butter
• 1 ¾ ounces room temperature cream cheese
• 1 tbsp clear vanilla extract
• 1/8 cup light corn syrup
• 1 cup confectioners’ sugar
• ¼ tsp baking powder
• 1/3 tsp lemon juice
• 3 tbsp full fat milk
Instructions:
Using a stand mixer, combine shortening, butter, and cream cheese until fluffy
(2-4 minutes).
Add in corn syrup and clear vanilla 2-3 minutes or until white and silky.
Turn mixer to medium-high; mix baking powder, confectioner sugar, lemon
juice, and milk 3 ½ - 4 minutes or until very white and smooth.
 Milk Bar Birthday Cake

A great way to celebrate your big day! Makes 1 birthday cake.

Ingredients:
• 1 basic Milk Bar Birthday cake
• 1 recipe cake crumbs
• 1 recipe Birthday Cake Frosting

Instructions:
Place mat/parchment paper on counter with cake on top.
Cut 2 6-inch rounds out of cake.
For bottom layer of cake: Put cake ring on sheet, fill with cake scraps, press
together.
Mix milk and clear vanilla extract then brush on bottom layer of cake.
Set up cake ring to 5-6-inches high, and fill with cake layers, topping each with
crumbs and frosting before moving on.
Freeze for 3 hours.
 Base for Birthday Truffles

Wrap in plastic and store in fridge up to 4 days. Makes ¼ baking sheet.

Ingredients:
• 6 tbsp vegetable shortening
• ½ cup sugar
• 3 ½ tbsp brown sugar
• ½ stick butter, room temperature
 • 3 egg whites
• 4 egg yolks
• 6 tbsp grapeseed oil
• ½ cup buttermilk
• 1 ½ tsp clear vanilla
• 2 1/3 cup cake flour
• 2 tsp baking powder
• 1/3 cup rainbow sprinkles, divided

Instructions:
Preheat oven to 350 and prepare baking sheet.
Cream together shortening, butter and sugars
One at a time, mix in egg whites and yolks.
Add in oil, buttermilk, clear vanilla and miv 5-6 minutes or until mixture is
white and doubles in size.
Carefully add in dry flours and half the sprinkles, mix 1 minute.
Spread batter into thin layer on baking sheet and bake 30-33 minutes.
Transfer to cooling rack.
 Milk Vanilla

Such simple deliciousness! Makes approx. 4-5 Tbsp.

Ingredients:
• ¼ cup + 1/2 tbsp whole milk
• 2 tsp clear vanilla

Instructions:
Combine in small bowl.
 B’day Sand

Will keep 1 week if stored in cool, dry, airtight container, or 1 month in

freezer/fridge. Makes approx. 1/3 cup.
Ingredients:
 • 1/3 tsp baking powder
• 2/3 cup + 1 tbsp cake flour
• 1 ½ tbsp light brown sugar
• 4 ½ tbsp sugar
• 1 ½ tbsp rainbow sprinkles
• 1 1/3 tsp clear vanilla extract
• 1 ½ tbsp grapeseed oil

Instructions:
Preheat oven to 300.
Whisk together dry ingredients (baking powder, flour, sugars) and sprinkles.
Mix in oil and extract.
Bake 15-18 minutes.
Grind into sand.
 B’day Truffles

These are so good; they are worth the time! Makes approx. 1 dozen.
Ingredients:
• 1 recipe base for birthday truffles
• 1 recipe milk vanilla
• 1 recipe B’day sand
• White chocolate, melted

Instructions:
Place cake scraps and milk vanilla in bowl and knead until forms a ball.
Scoop out 12 equal sized balls.
Coat balls with thin layer of white chocolate then B’day sand.
Chill 5-10 minutes.
 Compost Cookies

Sub corn syrup for the glucose! Makes 15-20 cookies

Ingredients:
• ½ cup + 2 tbsp sugar
• ½ cup light brown sugar
• ¾ cup butter
• ½ tbsp glucose
• 1 egg
• 1 tsp vanilla
• 1 cup + 1 Tbs flour
• 1/3 tsp baking powder
• ¼ tsp baking soda
• 1 cup mini chocolate chips
• 2/3 cup mini butterscotch chips
 • 2/3 cup graham crust
• 2 tsp ground coffee (any brand is fine but no instant coffee grounds)
• 7 tbsp old fashioned oats
• ¾ cup mini pretzels
• 1 ¾ cup potato chips (such as Cape Cod)

Instructions:
Preheat oven to 375 and prepare baking sheet
Using stand mixer cream butter and sugars 2 minutes., scrape down bowl, add in
glucose, egg, vanilla and mix 7-9 minutes.
Turn mixer to low and add in flour, baking powder & soda; mix 1 minute, no
longer.
Add in chips, graham crust, coffee grounds, oats; mix until combined or 30
seconds.
By hand, stir in chips and pretzels, taking care not to break then to bad.
Using ice cream scoop, dole them out onto baking sheet and flatten top.
Wrap sheet in plastic and refrigerate 1 hour. (dough will stay good like this up to
1 week).
Re-arrange so cookies are 4-inches apart and bake 18-20 minutes.
 Graham Crust

Stored in airtight container at room temp will keep one week; makes ½ cup.
Ingredients:
• 1 ½ tbsp sugar
• 3 2/3 tbsp milk powder
• 1 1/3 cup + 3 ½ tbsp graham cracker crumbs
• 4 ½ tbsp melted butter
• 4 1/4 tbsp heavy cream

Instructions:
Whisk together sugar, milk powder, graham cracker crumbs.
Whisk together butter and cream, pour into dry ingredients.
Using your hands knead dough into small clumps.
Store, eat, or use in recipe!
 Chocolate Cake

The cake alone is great! Makes ¼ baking sheet.

Ingredients:
• 7-8 tbsp butter, room temp
• 1 cup sugar
• 3 ½ tbsp tightly packed brown sugar
• 3 eggs
• 1/3 + 3 tbsp buttermilk
 • 1 tsp baking powder
• 1 tsp vanilla extract
• ½ cup + 2 tbsp grapeseed oil
• ½ cup +1 tsp

Instructions:
Preheat oven to 350 and prepare baking sheet
In stand mixer, cream butter and sugars.
Add in eggs, mix 3 minutes.
Add in buttermilk, vanilla extract, oil and mix 5 minutes.
Add in cocoa, cake flour, baking powder and mix up to but no longer than 1
minute.
Spread out in an even layer on baking sheet and bake 30 minutes.
Cool on wire rack or wrap in plastic and keep in fridge up to 5 days.
 Malted Fudge Sauce

Use immediately, or store in airtight container 1 week in fridge. Makes approx. 1

cup
Ingredients:
• 8 ounces malt flavor
• ¼ cup chopped chocolate
• ¾ tsp molasses
• 1/3 cup + 3 tbsp sugar
• 1/3 cup + 3 tbsp heavy cream

Instructions:
Combine malt flavor and chopped chocolate.
In pot bring molasses, sugar, and cream to a boil then pour over chocolate
mixture.
Stir 4 minutes increasing tempo every 30 seconds.
 Malted Chocolate Frosting

Eat immediately or store in airtight container in fridge 1 week. Makes approx. 1

cup.
Ingredients:
• 5 tbsp Ovaltine
• 1/3 cup + 1 tsp cocoa powder
• 2 ½ sticks butter
• 2 ¾ cups sugar
• ¼ + 1 ¾ tbsp full fat milk

Instructions:
Mix Ovaltine, cocoa powder, butter, sugar.
Mix in milk and beat 4 minutes, until silky smooth.
 18 Malted Crumbs

Will keep 1 month stored in an airtight container in fridge! Makes 2 cups.

Ingredients:
• 1 ½ Tbs sugar
• 3 2/3 tbsp Ovaltine
• 5 Tbs milk powder
• 4 ¼ tbsp flour
• 3 ½ tbsp melted butter
• 2 ½ tbsp Ovaltine
• 1 ¼ tbsp milk powder
• 3 ½ ounces white chocolate

Instructions:
Preheat oven to 200
Whisk together sugar, Ovaltine, milk powder, flour.
With spatula incorporate in butter until mixture starts to form clumps.
Transfer clumps to baking sheet and bake 20 minutes.
Let cool, break up any large clumps, mix crumbs with Ovaltine and milk
powder.
Pour white chocolate over crumbs and toss.
 Soak

Use immediately. Makes approx. 3-4 Tbsp.

Ingredients:
• 3 ½ tbsp whole, full fat milk (no alternatives)
• 1 ½ tbsp Ovaltine

Instructions:
Combine, cover with clear wrap, store in fridge temporarily.
 Marshmallow Char

Good on ice cream too! Makes approx. 2 ½ cups.

Ingredients:
• 2 ½ cups mini marshmallows, or, quartered large ones

Instructions:
Spread marshmallows out on baking sheet, char with handheld torch, transfer
sheet to fridge for 11-12 minutes.
 Assembly of Chocolate Layer Cake

Delectable! Makes 1 6-inch, three-layer cake.

Ingredients:
• 1 recipe chocolate cake
• 1 recipe malted fudge sauce
• 1 recipe malted chocolate frosting
• 1 recipe malted crumbs
• 1 recipe soak
• 1 recipe marshmallow char
Instructions:
Using a cake ring, make two circles of cake for your top layers.
Place remaining cake in ring and form into an even layer.
Brush this layer with soak, top with a layer of frosting and crumbs.
Repeat for remaining layers. If desired, also place on top a layer of marshmallow
char
Coat entire cake with frosting; if unused, pace marshmallow char all over the top
and sides of cake.
Freezer 12 hours; 3 hours before serving start to thaw.
 Milk Cereal

For a sweeter taste add more brown sugar!

Ingredients:
• 1 1/3 tbsp light brown sugar
• 3 cups cold full fat milk (no alternatives)
• 2 1/3 cups cornflakes

Instructions:
Preheat oven to 300 and prepare baking sheet.
Spread cereal on baking sheet and bake 15-20 minutes.
Pour toasted cereal into a pitcher or bowl and let sit 20 minutes.
Strain milk.
Stir in brown sugar.
Store in fridge 1 week.
 Orange Crumbs

ill keep 1 week stored in fridge! Makes approx. 2/3-1 cup.

Ingredients:
• 4 ½ tbsp all-purpose flour
• 1/3 cup + 4 tbsp milk powder
• 1 ¾ tbsp cornstarch
• 1 tbsp sugar
• 1 tsp orange zest
• 1/3 tsp ground cardamom
• 4 1/2 tbsp butter, melted
• 1/5 cup milk powder
• 3 ounces white chocolate, melted

Instructions:
Preheat oven to 250 and prepare a baking sheet.
Combine flour, milk powder, cornstarch, melted butter.
Stir until mix forms clumps.
Layout clusters on baking sheet and bake 20 minutes.
Let cool, transfer to large bowl, mix with milk powder then pour in white
chocolate.
Break up large clusters and chill in fridge.
 Cranberry Curds

Multi-purpose deliciousness! Makes approx. 1/3 cup.

Ingredients:
• 1/3 cup + 2 tbsp water
• ½ cup sugar
• 1/3 cup fresh or frozen cranberries
• 2 eggs
• 7-8 tbsp butter, cold
• 1/2 tsp powdered gelatin
• 3/4 tsp vanilla extract

Instructions:
In small pot heat cranberries until they pop.
Strain, preserving the juice.
Add eggs, beat in one at a time. Transfer mixture to pot.
Warm over medium-high heat, when starts to boil remove and transfer to
blender.
Bloom the gelatin, add it and butter to blender and mix until thick, pale.
Transfer to glass bowl and chill one hour.
 Butter Brown Cake

Try adding in a little peppermint extract. Makes 3 cakes

Ingredients:
• 3 eggs
• 3/4 tsp baking powder
• 2 ½ tbsp butter, at room temperature
• 3 ½ tbsp butter, browned and cooled
• 1/4 cup brown sugar
• 3 ½ tbsp packed brown sugar
• 1/3 cup + 3 tbsp buttermilk
• 1/4 cup + 2 tbsp grapeseed oil
• 1/2 tsp clear vanilla extract
• 1 cup all-purpose flour

Instructions:
Preheat oven to oven to 350.
Whisk together flour and baking powder.
In pot on medium high heat, brown 2 ounces of butter.
In stand mixer, mix brown butter and whole butter, and sugars and mix 3-4
minutes.
Beat in eggs one at a time.
Add in buttermilk, oil, and extract and let go 8-9 minutes, until silky smooth.
Add in flour mixture and let go 2 minutes.
Spread on baking sheet evenly into a thin layer and bake 33-35 minutes.
 Easy Cake Soak

Get the kids involved! Makes ¼-1/3 cup.

Ingredients:
• ¾ tsp vanilla extract or beans
• 3 ½ tbsp whole milk, no alternatives

Instructions:
In small bowl, mix vanilla and milk together. Use immediately.
 Cookie Butter Frosting

Great for all sorts of treats! Makes approx. 1 cup.

Ingredients:
• 4-5 tbsp butter, room temperature
• 1/3 cup + 3 ½ tbsp cookie butter
• 3 ½ tbsp whole milk (no alternatives)
• 3 ½ tbsp confectioner’s sugar

Instructions:
Mix butter and sugar 3-31/2 minutes.
Mix in remaining ingredients until it comes together; could take a while.
 Assembly of Cookie Butter Cake

Kids love this cake! Makes 3-6-inch cakes.

Ingredients:
• 1 recipe Orange Crumbs
• 1 recipe Cranberry Curd
• 1 recipe Brown Butter Cake
• 1 recipe Easy Cake Soak
• 1 recipe Cookie Butter Frosting

Instructions:
Invert cake onto counter, with cake ring punch out 2 6-inch pieces of cake.
Place remaining scrapes in ring and press together forming another layer.
Top layer with soak, curd, crumbs and frosting.
Place another cake layer on and repeat process.
Top with final layer of cake, frost, and sprinkle with remaining crumbs.
Cover and freeze 12 hours.
3 hours before serving start thawing.
Recipes Inspired by Milk Bar
 Horchata B’day Milk Bar Inspired Cake

Horchata makes all the difference! Makes 3-6-inch cakes.

Ingredients:
• 2 tsp baking powder
• 2 cups all-purpose flour
• ¾ tsp Mexican cinnamon
• 1 cup sugar
• 1 cup butter
• 3 egg yolks
• 2 egg whites
• 1 ½ cups buttermilk
• 1 ¾ tsp vanilla extract
Instructions:
Preheat oven to 350 and prepare 18x13 baking sheet.
Whisk together baking powder, flour, Mexican cinnamon.
Cream together butter and sugar 2-3 minutes.
Beat in eggs 1 at a time them mix 2 minutes.
Stream buttermilk and oil in, mixing until smooth.
Spread into an even layer and bake 22-26 minutes.
 Horchata B’day Crumbs

If clumps don’t form add in ¾ tbsp more vegetable oil! Makes approx. ¼-1/3
cup.
Ingredients:
• 8 tbsp butter, room temperature
• 1 cup flour
• 3 tbsp rainbow sprinkles
• 2 tbsp brown sugar
• 1 tsp Mexican cinnamon
• 1/3 tsp baking powder
• 5-6 tbsp vegetable oil
• ¾ tsp clear vanilla extract

Instructions:
Preheat oven to 300 and prepare baking sheet.
Mix butter, flour, sprinkles, brown sugar, Mexican cinnamon, baking powder,
vegetable oil, vanilla extract.
Mix until form clumps.
Spread clusters out on baking sheet and bake 11 minutes.
 Horchata Buttercream

Horchata gives depth and dimension! Makes 1-2 cups.

Ingredients:
• 1 ¼ cup sugar (more if needed)
• 5 ½ tbsp flour
• 1 cup room temp butter
• 1 cup Horchata
• ¾ tsp vanilla extract
• 1 tsp Mexican cinnamon

Instructions:
In small pot combine flour and sugar and whisk in Horchata.
Over medium-high heat bring mixture to a boil, stirring frequently to avoid
burning.
Turn heat to low and stir 2 minutes or until thickens.
Transfer to plate, cover with clear wrap, chill 30 minutes.
Beat butter, vanilla, and Mexican cinnamon 1 minute.
Mix in chilled mixture, mix 3-4 minutes.
 Horchata B’day Cake Assembly

Horchata is a drink also known as semilla de jicaro.

Ingredients:
• 1 recipe Horchata B’day Cake
• 1 recipe Horchata Crumbs
• 1 recipe Horchata Buttercream
• 1 cup rainbow sprinkles

Instructions:
With cake ring cut 3 6-inch rings out of cake.
Using scrapes make a fourth layer.
Top the bottom layers with 1/3 cup Horchata, 2 -3 tbsp rainbow sprinkles, a layer
of buttercream, a layer of crumbs before topping with the next layer of cake.
Chill in fridge 1-2 hours before serving.
 Assembly for Easy Mini Horchata Cupcakes

Mini fun! Makes 20-24 mini cupcakes.

Ingredients:
• 1 recipe Horchata B’day Cake
• 1 recipe Horchata buttercream frosting
• 1 recipe Horchata B’day crumbs
• Rainbow sprinkles for topping

Instructions:
Fill mini cupcakes holes 2/3 full and bake 18-22 minutes.
Let cool, top with frosting, crumbs, and sprinkles.
 Lucky Charms B’day Cake

Make this for someone special! Makes 1 6-inch, multi-layer cake.

Ingredients:
• 1 recipe Base for B’day Truffles
• 1 recipe Horchata B’day Crumbs (omit the Mexican cinnamon)
• 1 recipe soak
• 1 recipe marshmallow char
• 1 recipe cookie butter frosting
• Lucky Charms marshmallows

Instructions:
Using cake ring cut 2 6-inch rounds.
Fill ring with scraps, press together; this is your bottom layer. (doesn’t have to be
pretty)
Before stacking brush two cake tops with soak, marshmallow char.
Frost cake with cookie butter frosting.
Stick marshmallows in frosting all over.
 Milk Bar Gluten Free & Vegan Cake

Let them eat cake! Makes 1 6-ich, multi-level cake.

Ingredients:
• 3/4 Cup Nondairy Creamer
• 2 ½ tbsp canola oil
• 2 tbsp sugar
• 1/3 tsp almond extract
• ¼ tsp vanilla extract
• 3 2/3 tbsp tapioca flour
• 3 tsp ground flax seed
• ¼ tsp baking soda
 • ¾ tsp baking powder
• 1 cup Gluten Free Baking Flour
• 5 tbsp rainbow sprinkles (ex. Betty Crocker Gluten Free Sprinkles)

Instructions:
Preheat oven to 350 and prepare baking sheet.
Whisk together baking soda, baking powder, baking flour.
Mix creamer, oil, and both extracts until just combined.
Mix in tapioca flour and flax seed.
Add in baking flour mix 1/3 cup at a time and beat until smooth.
Stir in 2-3 tbsp of rainbow sprinkles.
Bake 32-35 minutes.
 Gluten Free Crumbs

Gluten free and delicious! Makes 1/4-1/3 cup.

Ingredients:
• 1/3 tsp baking powder
• 1 ½ tbsp rainbow sprinkles
• ½ Cup granulated sugar
• 1 tbsp light brown sugar
• 2/3 cup gluten free baking mix
• ¼ cup canola oil
 • 1 tbsp clear vanilla extract

Instructions:
Preheat oven to 300 and prepare baking sheet.
Whisk together baking powder, sprinkles, sugars
Stir in oil and vanilla. Until clumps form.
Transfer clumps to baking sheet and bake 15 minutes.
 Vegan Frosting

Vegan and good! Makes approx. 1-2 cups.

Ingredients:
• 4 ounces vegan cream cheese
• 3 ½ tbsp vegetable shortening
• 8-9 tbsp vegan butter, room temperature
• 1 1/2 tbsp corn syrup
• 3/4 tbsp vanilla extract
• 1 cup confectioners’ sugar
• Pinch Of baking powder
• Pinch Of citric acid or lemon juice

Instructions:
Mix cream cheese, shortening, and butter together for 3 minutes.
Stream in corn syrup and vanilla and let mixer go 3 minutes. Mix should be
smooth and fluffy.
Stir in confectioners’ sugar, baking powder, acid or juice and once incorporated
let mixer go 3 minutes on medium speed.
Should be a bright, smooth frosting.
 Assembly of Gluten Free & Vegan Cake

Surprise your g.f. or vegan friend with one! Makes 1 6-inch, 3-layer cake.
Ingredients:
• 1 recipe Gluten Free & Vegan Cake
• 1 recipe Gluten Free Crumbs
• 1 recipe Vegan Frosting

Instructions:
Using cake ring, cut out 2-6-inch rounds.
Fill cake ring with leftovers and press together forming the bottom layer (doesn’t
have to be pretty).
Top bottom the top of the bottom two cakes with thin layers of frosting then
crumbs.
Top with third layer.
Frost cake and sprinkle on remaining crumbs.
 Fruity Almond Cereal Milk

Almond milk gives it a great flavor! Makes approx. 2 cups.

Ingredients:
• 1 ½ cup almond milk
• 1 cup fruity cereal (i.e. Fruit Loops, Fruity Peebles, etc..)
• 1/3 tsp vanilla extract
• Sweetener-optional

Instructions:
Preheat oven to 300 and prepare a baking sheet.
Spread cereal out on baking sheet and bake 10-12 minutes.
Transfer to large glass bowl and pour milk over cereal.
Let sit 40 minutes in refrigerator.
Strain and enjoy!
 Mellow Almond Cereal Milk

Soymilk is a great alternative! Makes approx. 2 cups.

Ingredients:
• 1 ½ cup almond milk
• 1 cup bran flakes
• 1/3 tsp vanilla extract
• Sweetener-optional

Instructions:
Preheat oven to 300 and prepare a baking sheet.
Spread cereal out on baking sheet and bake 10-12 minutes.
Transfer to large glass bowl and pour milk over cereal.
Let sit 40 minutes in refrigerator.
Strain and enjoy!
 Grown Up Cereal Milk

For a holiday treat use S’mores flavored vodka or grenadine! Makes 2 drinks.
Ingredients:
• 4 cups coconut milk
• 1 3/4 cup fruity cereal (i.e. Fruit Loops, Fruity Peebles, etc.. )
• 3 cups vodka
• 1 tsp clear vanilla extract
 • 1/2 tsp peppermint extract
• Sweetener-optional
• Marshmallow char for topping

Instructions:
Preheat oven to 300 and prepare a baking sheet.
Spread cereal out on baking sheet and bake 10-12 minutes.
Transfer to large glass bowl and pour milk over cereal.
Let sit 40 minutes in refrigerator.
Stir in vodka, extracts, and sweetener, divide among two glasses and top with
char.
 Berries and Cream Cake

The alcohol burns off! Makes 1 6-inch, 3-layer cake.

Ingredients:
• 2 tsp baking powder
• 2 cups all-purpose flour
• 1 cup sugar
• 1 cup butter
• 3 eggs
• 2/3 cup coconut milk
• ¼ coconut rum
• 1 ¾ tsp vanilla extract

Instructions:
Preheat oven to 350 and prepare 18x13 baking sheet.
Whisk together baking powder and flour.
Cream together butter and sugar 2-3 minutes.
Beat in eggs 1 at a time, then mix 2 minutes.
Stream coconut milk and rum in, mixing until smooth.
Spread into an even layer and bake 22-26 minutes.
 Berries and Cream Crumbs

Makes a great snack too! Makes approx. ¼-1/3 cup.

Ingredients:
• 8 tbsp butter, room temperature
• 1 cup flour
• 3 tbsp rainbow sprinkles
• 1/2 tbsp brown sugar
• 1/3 tsp baking powder
• 4 tbsp vegetable oil
• 1/3 tsp coconut extract
• ¼ tsp almond extract

Instructions:
Preheat oven to 300 and prepare baking sheet.
Mix butter, flour, sprinkles, brown sugar, baking powder, vegetable oil, coconut
& almond extracts.
Mix until form clumps.
Spread clusters out on baking sheet and bake 11 minutes.
 Buttery Buttercream

Great basic buttercream! Makes approx. 2 cups.

Ingredients:
• 2 cups confectioners’ sugar
• ½ tbsp whole milk
• ½ cup vegetable shortening
• ¾ tsp butter extract

Instructions:
In stand mixer, cream sugar and shortening together.
Incorporate egg and extract.
 Assembly for Berry and Cream Cake

Great for special occasions! Makes 1 6-inch, multi-level cake.

Ingredients:
• 1 recipe Berry and Cream cake
• 1 recipe Berry and Cream Crumbs
• 1 recipe Buttery Buttercream

Instructions:
Using cake ring, cut out 2-6-inch rounds.
Fill cake ring with leftovers and press together forming the bottom layer (doesn’t
have to be pretty).
Top bottom the top of the bottom two cakes with thin layers of frosting then
crumbs.
Top with third layer.
Frost cake and sprinkle on remaining crumbs.
 Butter Rum Cake

The alcohol burns off! Makes 1 6-inch, multi-layer cake.

Ingredients:
• 2 ½ tbsp butter, at room temperature
• 3 ½ tbsp butter, browned and cooled
• ½ tbsp sugar
• 3/4 tsp baking powder
• 4 ½ tbsp packed brown sugar
• 1 egg
• 1/2 tbsp vegetable oil
• 1/2 tsp butter nut extract
• ¼ cup spiced rum
• 1 cup all-purpose flour

Instructions:
Preheat oven to oven to 350.
Whisk together flour and baking powder.
In pot on medium high heat, brown 2 ounces of butter.
In stand mixer, mix brown butter, whole butter, sugars and mix 3-4 minutes.
Beat in egg.
Add in oil, extract, spiced rum and let go 8-9 minutes, until silky smooth.
Add in flour mixture and let go 2 minutes.
Spread on baking sheet evenly into a thin layer and bake 33-35 minutes.
 Spiced Rum Crumbs

In a pinch, sub graham cracker crumbs for the crushed walnuts or pecans! Makes
2 cups.
Ingredients:
• 1 tbsp sugar
• 4 tbsp crushed walnuts or pecans
• 3 Tbs milk powder
• 4 tbsp flour
• 3 ½ tbsp melted butter
• ½ tbsp flaked coconut
• 1 tbsp milk powder
• 3 ounces white chocolate

Instructions:
Preheat oven to 200
Whisk together sugar, crushed walnuts or pecans, milk powder, flour.
With spatula incorporate in butter, flaked coconut, milk powder and whisk until
incorporated.
Pour white chocolate over mix and toss so all is coated & mixture starts to form
clumps.
Transfer clumps to baking sheet and bake 20 minutes.
Let cool, break up any large clumps, mix crumbs with Ovaltine and milk
powder.
Pour white chocolate over crumbs and toss.
 Cinna-Nut Soak

Delectable! Makes approx. 3-4 Tbsp.

Ingredients:
• 3 ½ tbsp coconut milk
• ½ tsp butter nut extract
• ¼ tsp cinnamon

Instructions:
Combine milk, butter nut extract, cinnamon, cover with clear wrap, store in
fridge temporarily.
 Cinnamon Butter Buttercream

Delicious frosting! Makes approx. 2 cups!

Ingredients:
• 2 cups confectioners’ sugar
• ½ tbsp whole milk
• ½ cup vegetable shortening
• ¾ tsp butter extract
• 1 tsp cinnamon
• ¼ tsp nutmeg
Instructions:
In stand mixer, cream sugar and shortening together.
Incorporate extract, milk, cinnamon, nutmeg.
 Assembly of Spiced Rum Cake

Instead of rum try tequila! Makes 1 6-inch, multi-layer cake.

Ingredients:
• 1 recipe Butter Rum Cake
• 1 recipe Spiced Rum Crumbs
• 1 recipe Coconut Butter Nut Soak
• 1 recipe Butter Rum Buttercream

Instructions:
Using 6-inch cake ring cut two holes out of cake.
Fill ring with cake scraps and press together forming the third layer (this is your
bottom layer so don’t worry about looks).
Top bottom and middle layers with soak, thin layer of frosting, and crumbs.
Frost rest of cake and sprinkle with remaining crumbs.
 Strawberry Butter Rum Cake

Add in some chocolate or cocoa powder! Makes 1 6-inch, multi-layer cake.

Ingredients:
• 2 ½ tbsp butter, at room temperature
• 3 ½ tbsp butter, browned and cooled
• 1/4 tbsp sugar
• 4 ½ tbsp packed brown sugar
• 1 egg
• 1/3 tbsp vegetable oil
• 1/3 tsp butter nut extract
 • ¼ cup spiced rum
• 1 cup all-purpose flour
• 2/3 tsp baking powder
• ¼ cup diced strawberries

Instructions:
Preheat oven to oven to 350.
Whisk together flour and baking powder.
In pot on medium high heat, brown 2 ounces of butter.
In stand mixer, mix brown butter, whole butter, sugars and mix 3-4 minutes.
Beat in egg.
Add in oil, extract, spiced rum and let go 8-9 minutes, until silky smooth.
Add in flour mixture and diced strawberries let go 2 minutes.
Spread on baking sheet evenly into a thin layer and bake 33-35 minutes.
 Buttery French Vanilla Cake

Great with Butter Rum Buttercream! Makes 1 6-inch, multi-layer cake.

Ingredients:
• 3/4 tsp baking powder
• 2 ½ tbsp butter, at room temperature
• 3 ½ tbsp butter, browned and cooled
• ½ tbsp sugar
• 4 tbsp packed brown sugar
• 2 eggs
• 1/2 tbsp vegetable oil
 • 1/2 tsp butter nut extract
• 1 packet French Vanilla Pudding Mix
• 1 cup all-purpose flour

Instructions:
Preheat oven to oven to 350.
Whisk together French vanilla pudding mix, flour and baking powder.
In pot on medium high heat, brown 2 ounces of butter.
In stand mixer, mix brown butter, whole butter, sugars and mix 3-4 minutes.
Beat in eggs, one at a time.
Add in oil, extract, spiced rum and let go 8-9 minutes, until silky smooth.
Add in flour mixture and let go 2 minutes.
Spread on baking sheet evenly into a thin layer and bake 33-35 minutes.
 Author's Afterthoughts

Thanks ever so much to each of my cherished readers for investing the time
to read this book!
I know you could have picked from many other books, but you chose this one.
So, a big thanks for reading all the way to the end. If you enjoyed this book or
received value from it, I'd like to ask you for a favor. Please take a few minutes
to post an honest and heartfelt review on Amazon.com. Your support does
make a difference and helps to benefit other people.
Thanks!
Julia Chiles