The Great Guggenheim Bake Off Recipe Book
IN SUPP ORT OF HUNGER RELIEF EFFORTS, GUGGENHEIM EMPLOYEES P ARTICIP ATED IN THE T HI RD A NN UAL GREA T GUGGENHEIM BAKE OFF . MORE THAN 340 EMPL OYEES PARTICIPATED AS EITHER A BAKER OR VOTER , RAISING FUNDS FOR LOCAL FOOD BANKS.
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TA B L E OF CO N T EN TS
Birthday Cake Holla for Challah Over-the-Top Reese's Cheesecake Milk Bar Birthday Cake Guggenheim Cake
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Kritika Shetty | Topeka, KS
BI RT HD AY CAK E
Ingredients Cake:
Frosting:
Topping:
1 Betty Crocker Chocolate Cake Mix
2 cans of Pillsbury Frosting, Butter Cream
Sprinkles and fruit of
1 ¼ cups water
Food coloring - 3 colors
¾ cup chocolate chips
½ cup vegetable oil
choice for decoration 3 tbsp milk
Servings: 4 Prep Time: 20 minutes Bake Time: 30 minutes Total Time: 50 minutes
3 eggs
Instructions 1.
Preheat the Oven to 325˚F.
6. Melt the chocolate chips and milk together for 30 second intervals.
2. Mix the cake mix, water, egg, and oil in a medium size mixing bowl for approximately 2 minutes until the batter is smooth. 3.
7. Pour the chocolate mixture over the cake and decorate as you
desire
Grease the bottom on a small cake pan and add the batter.
4.
Bake for 25-35 minutes.
5.
Let the cake cool completely before frosting – use the butter cream frosting to cover the cake .
Adapted From: Betty Crocker
Kritika Shetty | Topeka, KS
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H O LL A F OR C H ALLAH
Ingredients Challah Dough: 500 grams bread flour
60 grams egg yolks
10 grams salt
75 grams whole eggs
10 grams instant yeast
38 grams vegetable oil
140 grams water
Egg wash as needed
50 grams granulated sugar
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Erin Seidemann | New Orleans, LA
Servings: 16 Prep Time: 2.5 hours Bake Time: 25 minutes Total Time: 3 hours
Instructions 1.
Combine all ingredients in a stand mixer bowl
6. Roll out on your work surface into ~12” strands. Follow any
and mix on low speed to clean-up stage (about 4 minutes).
YouTube video that demonstrates how to make an 8-strand
Then mix on medium speed for another 4 minutes until
round challah.
dough is fully developed.
7.
2. Remove dough from mixing bowl and round it by hand on your bench or work surface. 3.
Place on a half sheet pan lined with parchment paper.
8.
Preheat oven to 375 degrees Fahrenheit.
9.
Proof your round, covered, until about ¾ risen and has a slight
Spray a large bowl with non-stick spray and place dough in sprayed bowl. Cover with plastic wrap and let bulk
bounce back when poked (about an hour).
ferment until about doubled in size (time will depend on your room temperature; this often takes about an hour at normal room temperature). 4. Remove dough from bowl and degas it by pressing down on it a few times. 5. Scale into 8 equal pieces. Pre-shape pieces into short, fat logs and let those rest for about 7 minutes while covered.
Family Recipe
10.
Egg wash surface but be careful not to get any pooling of the egg wash in the folds.
11.
Bake at 375F for about 25 minutes until the braids are a deep golden brown and the crevices are not pale.
12.
Cool on a wire rack.
Erin Seidemann | New Orleans, LA
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Sue Pittner | Downers Grove, IL
OV E R -T HE-T OP RE E S ES CHE ES E CA KE Ingredients Crust:
Filling Continued:
One 9-ounce package chocolate wafer cookies
1 cup sour cream
¼ cup sugar
4 large eggs, room temperature
1 stick (8 tablespoons) unsalted butter, melted
1 teaspoon pure vanilla extract
14 Reese’s Peanut Butter cups
4 ounces bittersweet chocolate chips
Servings: 10–12 Prep Time: 45 minutes Bake Time: 1 hr 20 minutes Total Time: 12 hours
½ cup smooth peanut butter Filling: Four 8-ounce packages cream cheese, room temperature 1 cup sugar
1 cup hot fudge sauce, warmed, plus more for serving 15 miniature Reese’s Peanut Butter cups 1 cup Reese’s Pieces
Instructions 1.
Position a rack in the middle of the oven and preheat to 325 degrees F.
6. Use an ice cream scoop or large spoon and drop alternating scoopfuls of the batter onto the crust. Drag a long wooden skewer through the batter, making sure the skewer reaches
2. For the crust: Pulse the cookies and sugar in a food processor to
the bottom, to marble the colors in a tie-dye effect. Add
fine crumbs. Add the butter and pulse until the mixture holds
enough hot water to the roasting pan to come about halfway
together when squeezed. Firmly press the crumb mixture into
up the side of the spring form pan.
the bottom and 1 inch up the side of a 9-inch spring form pan. Bake until crisp and set, 10 to 12 minutes. Let cool completely, about 30 minutes. Cover the crust with the peanut butter cups. Wrap the bottom and outsides of the pan with a large piece of foil and put it in a large roasting pan. 3.
For the filling: Beat the cream cheese and sugar with an electric mixer on medium speed in a large bowl for 1 minute. Add the sour cream and beat until just combined. Mix in the eggs by hand, one at time. Mix in the vanilla by hand until just combined. (Take care not to overmix, or the cheesecake will puff up and crack.)
4. Put the chocolate chips and peanut butter in 2 separate large microwave-safe bowls. Microwave each in 30 second intervals, stirring between each, until the chips and peanut butter are smooth and pourable, about 2 minutes. 5.
7.
Bake until the outside of the cake is set, but the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
8. Run a knife around the edge of the pan once more, unmold the cheesecake and transfer to a serving plate or cake stand. Smooth the edges with the knife. Drizzle the hot fudge sauce around the edge of the cake, letting it drip slightly over the sides. Make a decorative ring around the edge of the cheesecake with the miniature peanut butter cups, overlapping them slightly. Make another ring on the inside of the peanut butter cups with the Reese's Pieces. Slice and serve cold with whipped cream and more hot fudge sauce.
Ladle 2 cups of the cheesecake batter into the bowl with the chocolate and fold until combined. Fold the remaining cheesecake batter into the bowl with the peanut butter until combined.
Adapted From: https://www.foodnetwork.com/recipes/food-network-kitchen/over-the-topreeses-cheesecake-4481722
Sue Pittner | Downers Grove, IL
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MI L K BAR BI RTHD AY C AK E
Ingredients Birthday Cake:
Birthday Cake Soak:
4 tablespoons - 1/2 stick butter, room temp
1/4 cup milk
Servings: 8 Prep Time: 2.5 hours
1/3 cup vegetable shortening
1 tsp vanilla extract
Bake Time: 30-45 minutes Total Time: 3 hours
1 1/4 cup granulated sugar
Birthday Cake Frosting:
3 tablespoons tightly packed light brown sugar
8 tablespoons - 1 stick butter, room temp
Birthday Cake Crumb:
3 eggs
1/4 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup buttermilk
2 ounces cream cheese
1/3 cup grapeseed oil
1 tablespoon glucose or simple syrup
1 1/2 tablespoons tightly packed light brown sugar
2 teaspoons clear vanilla extract
1 tablespoon corn syrup or maple syrup
2 cups cake flour
1 tablespoon clear vanilla extract
1 1/2 teaspoons baking powder
1 1/4 cups confectioners' sugar
3/4 teaspoon kosher salt
1/2 teaspoon kosher salt
1/4 cup rainbow sprinkles (+ 2 tablespoons)
pinch of baking powder
6-inch cake ring & strips acetate (3" x 20")
pinch of citric acid or lemon juice
3/4 cup cake flour 1/2 teaspoon baking powder 1/2 teaspoon kosher salt 2 tablespoons rainbow sprinkles 1/4 cup grapeseed oil 1 tablespoon clear vanilla extract
Instructions
Birthday Cake: 1.
Heat the oven to 350°f.
4. On very low speed, add the cake flour, baking powder, salt, and the 50 g (¼ cup) rainbow sprinkles. Mix for 45 to 60 seconds,
2. Combine the butter, shortening, and sugars in the bowl of a
just until your batter comes together. Scrape down the sides of
stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the eggs, and mix on medium-high for
3.
the bowl. 5.
Pam-spray a quarter sheet pan and line it with parchment, or just
2 to 3 minutes. Scrape down the sides of the bowl once more.
line the pan with a silpat. Using a spatula, spread the cake batter
On low speed, stream in the buttermilk, oil, and vanilla. Increase
rainbow sprinkles evenly on top of the batter.
the mixer speed to medium-high and paddle for 4 to 6 minutes, until the mixture is practically white, twice the size of your original fluffy butter-and-sugar mixture, and completely homogeneous. Don’t rush the process. You’re basically forcing too much liquid into an already fatty mixture that doesn’t want to make room for that liquid. There should be no streaks of fat or liquid. Stop the mixer and scrape down the sides of the bowl.
in an even layer in the pan. Sprinkle the remaining 2 tablespoons
6. Bake the cake for 30 to 35 minutes. The cake will rise and puff, doubling in size, but will remain slightly buttery and dense. At 30 minutes, gently poke the edge of the cake with your finger: the cake should bounce back slightly and the center should no longer be jiggly. Leave the cake in the oven for an extra 3 to 5 minutes if it doesn't pass these tests. 7. Take the cake out of the oven and cool on a wire rack or, in a pinch, in the fridge or freezer (don't worry, it's not cheating).
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Kim Jozefiak | Chicago, IL
Instructions
Birthday Cake Soak:
Cake Assembly:
1.
1.
Whisk together the milk and vanilla in a small bowl.
Put a piece of parchment or a silpat on the counter. Invert the cake onto it and peel off the parchment or silpat from the bottom of the cake. Use the cake ring to stamp out 2 circles from
Birthday Cake Frosting:
the cake. These are your top 2 cake layers. The remaining cake
1. Combine the butter, shortening, and cream cheese in the bowl of a
“scrap” will come together to make the bottom layer of the cake.
stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes, until the mixture is smooth and
2. Clean the cake ring and place it in the center of a sheet pan lined
fluffy. Scrape down the sides of the bowl. 2. With the mixer on its lowest speed, stream in the simple syrup, maple syrup, and vanilla. Crank the mixer up to medium-high
with clean parchment or a silpat. Use 1 strip of acetate to line the inside of the cake ring. 3.
and beat for 2 to 3 minutes, until the mixture is silky smooth and glossy white. Scrape down the sides of the bowl. 3.
4. Dunk a pastry brush in the birthday cake soak and give the layer of cake a good, healthy bath of half of the soak.
Add the confectioners’ sugar, salt, baking powder, and citric acid and mix on low speed just to incorporate them into the batter.
5.
Crank the speed back up to medium-high and beat for 2 to 3 minutes, until you have a stark white, smooth frosting. Use the frosting immediately, or store it in an airtight container in
Put the cake scraps together inside the ring and use the back of your hand to tamp the scraps together into a flat even layer.
Use the back of a spoon to spread one-fifth of the frosting in an even layer over the cake.
6. Sprinkle one-third of the birthday crumbs evenly over the frosting. Use the back of your hand to anchor them in place.
the fridge for up to 1 week.
7. Use the back of a spoon to spread a second fifth of the
Birthday Cake Crumb: 1.
Heat the oven to 300°f.
birthday cake frosting as evenly as possible over the crumbs.
8. With your index finger, gently tuck the second strip of acetate between the cake ring and the top ¼ inch of the first strip of
2. Combine the sugars, flour, baking powder, salt, and sprinkles in
acetate, so that you have a clear ring of acetate 5 to 6 inches tall
the bowl of a stand mixer fitted with the paddle attachment and
high enough to support the height of the finished cake. Set a
mix on low speed until well combined. 3.
layer 1 (if 1 of your 2 cake rounds is jankier than the other, use it
ingredients will act as glue to help the dry ingredients form small
here in the middle and save the prettier one for the top).
clusters; continue paddling until that happens. 4. Bake for 15 minutes at 300°f. 5.
cake round on top of the frosting, and repeat the process for
Add the oil and vanilla and paddle again to distribute. The wet
Let the crumbs cool completely before using in a recipe or scarfing by the handful. Stored in an airtight container, the crumbs will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer.
9.
Nestle the remaining cake round into the frosting. Cover the top of the cake with the remaining frosting. Garnish the frosting with the remaining birthday crumbs.
10. Transfer sheet pan to the freezer and freeze for a minimum of 12 hours to set. The cake will keep in the freezer for up to 2 weeks. 11. At least 3 hours before serving, remove from freezer and, using fingers and thumbs, pop the cake out of the cake ring. Peel off the acetate, and transfer the cake to a platter or cake stand.
Adapted From: https://milkbarstore.com/blogs/recipes/birthday-cake
Kim Jozefiak | Chicago, IL
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Kim Jozefiak | Chicago, IL
Adapted From: https://milkbarstore.com/blogs/recipes/birthday-cake
Family Recipe
John Calabrese | Fort Lauderdale, FL
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GU G G EN HE IM T HR EE LAY ER CA KE
Ingredients
Cake:
Decorations:
4 eggs
Store bought white frosting
1 cup granulated sugar
Blue and red food coloring
1 cup flour
White chocolate
1 teaspoon vanilla extract
Servings: 8-10 Prep Time: 60 minutes Bake Time: 30 minutes Total Time: 90 minutes
1 teaspoon baking powder 3 tablespoons butter Pinch of salt
Instructions 1.
Add pinch of salt and half of the sugar onto the egg whites only and beat them with a mixer at high speed until standing peaks. With the same beaters, beat the yolks with sugar and vanilla extract, the yolks should lighten a little and increase in volume. Then combine the yolks with whipped egg whites and gently mix with a silicone spatula.
2.
Sift flour and baking powder, preferably three times. Every time mix with a spatula, mix everything very gently and carefully so that the dough does not lose its airiness.
3. It is necessary to melt the butter in a microwave or in a water bath and let it cool to room temperature (or slighlty warm). Do it ahead of time. Pour the oil over the dough and mix everything again. That's it! The dough turns out to be very viscous and glossy.
4.
Take a cake pan of 9” diameter, cover the bottom with parchment and pour the dough. Bake in the oven for 30 minutes at a temperature of 350 degrees F. Check the readiness with a toothpick. Insert in center and remove, when the toothpick comes out clean, the cake is fully baked. Cut the cake into three equal layers with a cake knife.
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John Calabrese | Fort Lauderdale, FL
5. Put frosting in a bowl, mix in almost equal parts of blue and red food coloring until you achieve Guggenheim “aubergine” purple color. Put first cake layer on cake pedestal or plate, put frosting on top and spread thinly and evenly with a spatula. Repeat two more times. Then finish off the cake by smoothing frosting around the sides and top. 6. Print out the Guggenheim logo from the internet in landscape mode and make it approx. 9” wide. Then tape the paper to the counter. Tape wax paper over it. Boil water in a small pot, turn off heat, and float a small bowl glass bowl in the water. Add white chocolate. Let it melt slowly. Stir lightly to get even melting. Use a cake syringe and squeeze chocolate onto wax paper using the template as a guide. Let cool. Take a thread and stretch it across the cake and midpoint to make a straight line. Add the lettering using equal spacing of about an 1/8th of an inch. Enjoy!!