The Great Valley Baking Challenge 2023 has come to an end, and with 5 baking teams, this is how the competition played out:
Runner-Up: Patty Cakes
Runner-Up: Creative Cakesters
Other Competing Teams: Baking Besties and Bunny Bakes
With 103 attendees, a total of $13,000 was raised for Adagio House, and after a successful event, many are wondering if they can get their hands on the recipes from our competing baking teams.
Luckily, they have shared them with us, so you can get a taste of the 2023 Great Valley Baking Challenge at home!
Here are the recipes:
Cake: “All That and a Bag of Chips”
- 3 cups gluten-free flour (360g)
- 3 cups granulated sugar (600g)
- 1 ¼ tsp baking powder (5g)
- 1 ¼ tsp baking soda (5g)
- 1 cup salted butter, room temperature (226g)
- 1 cup pasteurized egg whites from a carton, room temperature (235g)
- 1 1/2 cups full-fat sour cream, room temperature (380g)
- 2 Tbsp vegetable oil (28g)
- 2 tsp vanilla extract (8g)
- 1 box vanilla pudding mix
- 1 1/2 cups heavy whipping cream
- 1 cup buttercream (recipe below)
- Chocolate bar or chips
- Rt11 potato chips
- Mini Butterscotch chips
- Mini M&Ms (optional)
- 24 oz salted butter room temperature
- 24 oz powdered sugar
- 2 teaspoon vanilla extract
- 6 oz pasteurized egg whites room temperature
Cake: Sift together flour, baking soda and baking powder. In mixer, beat sugar and butter until lightened. In separate bowl, mix sour cream, egg whites, oil, and vanilla. To mixing bowl, add 1/4 dry ingredients then 1/3 wet until all are mixed, ending in dry mix. Pour equal amounts into 4- 6in baking pans. Let rest for 15mins before putting in oven. Bake at oven preheated to 350F for 25-30mins until toothpick comes out clean.
Filling: Whisk pudding mix and whipping cream until well combined and begins to thicken. Add softened buttercream and mix to combine. Chill until ready to fill. Line a baking sheet with a silicone mat. Put chocolate on baking sheet and in an oven preheated at 300F. Once melted add crushed potato chips evenly on top. Allow to cool. Melt butterscotch chips and spread evenly on top of potato chip layer. When cake is ready to be assembled, break up the chocolate bark into small pieces and fold gently into filling mix. (See Note)
**Ensure potato chips are fully covered. Coating the potato chips in chocolate is the key to this recipe. Otherwise the potato chips will become soggy in the filling**
Buttercream: Whisk sugar and egg whites until powder sugar is dissolved. Add vanilla extract. Add butter in small chunks, mixing well after each addition. If buttercream looks curdled after all is mixed, take out about 1/3 of the buttercream and heat in microwave for 10-15 seconds until barely melted. Add back to the rest of buttercream and mix well to bring it all together.
Assemble cake, with filling between each layer. Spread buttercream over the top and sides of layers.
Team: The Patty Cakes
Cake: Almond and orange flourless cake with sugar-free icing
- 1 orange quartered
- 6 eggs – medium
- 250 g (2 1/2 cups) almond meal/flour
- 1 teaspoon baking powder
- 4-8 tablespoons granulated sweetener of choice or more, to your taste
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon orange oil
- 125 (1/2 cup) natural vanilla yogurt
- 115 g (4 oz) cream cheese softened
- 50 g (1.8 oz) powdered sweetener
- 2 tbsp (2 tablespoon) orange zest
Place the orange quarters (make sure to remove the seeds) in the food processor and using the blade attachment, blitz until almost pureed. It is nice to see small pieces of orange peel in the final baking mix. Add all the other ingredients. Pulse until smooth. Pour into 2 greased sponge tins that have been lined with baking parchment paper. Bake at 180C/350F for 20-25 minutes. Test the center with a clean fork or skewer to ensure it is cooked thoroughly. Cool completely.
For the icing, mix the softened cream cheese with the natural yogurt with a fork until smooth. Add the orange zest and powdered sweetener. Place the first layer on the serving plate and ice with the icing mix. Place the other cake layer on top and sprinkle with the sugar free icing mix and tiny pieces of orange zest and orange slices.
Team: Creative Cakesters
Cake: A vanilla cake with coconut creme
- 1/4 butter
- 1 cup sugar
- 1 1/2 cup flour
- 1/2 tsp vanilla
- 1/2 cup French vanilla pudding
- 2 eggs
- 1/2 milk
- 2 tsp baking powder
- 3 cups whole milk
- 1/3 cup flour
- 2/3 cup sugar
- pinch of salt
- 1 cup unsweetened fine coconut
- 3 slightly beaten egg yolks
- 4 tbsp butter
- 2 tsp vanilla extract
- 1/4 tsp pure almond extract
- 1/2 cup sugar
- 1/4 cup light corn syrup
- 2 tbsp water
- 2 egg whites
- 1 vanilla
Buttercream Outer Icing:
- 1/2 cup solid shortening
- 1/2 cup unsalted butter
- 4 cups sifted powdered sugar
- 2 tbsp milk or heavy cream
- 1 teaspoon vanilla
- pinch of salt
For the cake: Separate the egg yolks from the egg whites and beat egg yolks with a fork until fluffy. Add the beaten yolks to butter and sugar. Add to the same bowl sifted baking powder with flour, then add to the same bowl with electric mixer vanilla and beat well. Fold in beaten egg whites. Add 1/2 cup french vanilla pudding and keep mixing for over 4 to 5 minutes until very smooth and fluffy. Pour into 2 well buttered and floured round pans. Bake at 350 for 25 to 30 minutes. Cool completely.
For between-the-layers: Combine sugar, corn syrup, and water in small saucepan. Cover; heat to rolling boil over medium heat. Remove cover and boil rapidly, without stirring. As mixture boils, beat egg whites until stiff peaks form.
Pour hot syrup very slowly in a thin stream into the beaten egg whites, beating constantly on medium speed. Beat on high speed until stiff peaks form. Add vanilla during last minute of beating.
For coconut creme: Combine ingredients slowly on low heat one at a time on a stove stirring constantly until thick. As you begin mix the eggs in a separate bowl, and add the warm mixture from the pot slowly to it stirring constantly. Combine this mixture in a larger pot as you add ingredients, slowly increasing heat on lower medium heat until thick. Put on top of each between-cake-layers icing.
For the outer icing: Cream butter and shortening until fully whipped and extremely smooth for several minutes with an electric mixer. Slowly add the sifted powder. Gradually add the liquid. Add the salt and vanilla. Keep whipping for several minutes until fully mixed. Spread onto the outside of the cake and serve.
Team: Baking Besties
Cake: A vanilla cake with rainbow sprinkles and cream cheese frosting
- 3 and 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 and 1/4 cups softened unsalted butter
- 2 cups granulated sugar
- 1/3 cup vegetable oil
- 4 large eggs
- 2 large egg whites
- 3 teaspoons imitation vanilla extract
- 1 and 1/2 cups milk
- Dash of lemon juice
- Rainbow sprinkles (measure with your heart)
- 1/2 cup softened unsalted butter
- 6 oz (3/4 block) softened cream cheese
- 2 cups confectioners sugar
- 1 1/2 teaspoons imitation vanilla extract
- 2 tablespoons milk
Preheat oven to 350°F. Coat inside of 3 round pans in a light amount of oil before placing parchment paper in the bottom. Stir together flour, baking powder, baking soda, and salt in a mixing bowl and set aside. Using a mixer, beat the butter and sugar together on high speed until fluffy. Add the oil, eggs, egg whites, and vanilla extract and combine, scraping the sides of the bowl with a rubber spatula as needed. Add part of the dry ingredients, mix until just combined, add some milk, mix, and repeat until everything is just incorporated. Stir in the sprinkles! Avoid over-mixing the batter. Distribute batter evenly into pans. Bake for 25 minutes, or until done in the center. Allow cakes to cool.
For the frosting, cream together butter and cream cheese then gradually beat in confectioner’s sugar, 1/2 cup at a time. Beat in milk and vanilla until combined, for about 3 minutes. Add food coloring if desired. Stack layers of cake with desired amount of frosting between layers. Apply remaining frosting to the top and sides of cake, smoothing with a cake scraper. Decorate as desired!
Team: Bunny Cakes
- 1 cup vegetable oil or oil of choice (I use ¾ cup vegetable oil, ¼ olive oil)
- 1 ½ cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all purpose gluten-free flour, sifted (I use King Arthur’s Measure for Measure in this recipe)
- ½ teaspoon salt
- 3 teaspoons baking powder
- 1 cup milk of choice
- 3 teaspoons vanilla extract
- 1 cup butter, softened (I use ½ salted butter, ½ unsalted butter)
- 1 teaspoon vanilla extract
- ⅓ cup caramel topping
- 1-2 tablespoons heavy cream
- 4 cups powdered sugar, sifted
You Will Also Need:
- 1 3.4oz package instant banana pudding mix
- 2-3 bananas
Prepare instant pudding according to package directions and place in refrigerator. Preheat oven to 350 with rack in center of oven. Grease two 8” cake pans and set aside. In a medium or large mixing bowl, combine oil and sugar. Add eggs and beat with an electric mixer on medium speed for 1-2 minutes. Add flour, salt, baking powder, milk, and vanilla extract. Beat at medium speed for 1-2 minutes. Divide batter evenly into cake pans. Bake for 30-35 minutes until centers spring back and the cake is lightly browned. Let cool in pans for 5 minutes on baking rack. Remove cakes from pans onto racks until completely cooled. Once completely cooled, level off tops of both cakes.
For the frosting, beat softened butter with mixer until soft and fluffy. Add vanilla extract and caramel topping, mixing until combined. Stir in powdered sugar on low speed. Add heavy cream. Beat on medium speed for 2-3 minutes, until the mixture is light and fluffy. Adjust consistency to your preference by adding more cream powdered sugar.
Check out the Great Valley Baking Challenge event page for more info!