Elia baking mixes

ENHANCEMENT INSPIRATION

Beautifully perfect cakes as they are, but for the sybarites who crave a little extra indulgence...

BAY LEAF SYRUP RECIPE

Recommended Cake: Grecian
Created By: Candice Hunsinger

INGREDIENTS
1/2 cup Water
1/4 cup Granulated Sugar
1 TBS fresh Lemon or Orange Juice
3 large, dried Bay Leaves, from a fresh jar
Tiny Pinch of Salt

PROCESS
Note: Make this syrup during the second half of the cake baking time.
1. Add all ingredients into a small pot and simmer over low heat until sugar is dissolved and mixture is reduced by 25%.
2. Remove bay leaves then pour syrup over cake while warm from the oven, allowing to absorb as it cools.

Optional: Dust with powdered sugar, use syrupy bay leaves as garnish.

STORAGE: Store in an air tight container at room temperature for up to 3 days.

SALTED COFFEE BUTTERCREAM RECIPE

Recommended Cake: Dark Chocolate & Espresso
Created By: Candice Hunsinger

INGREDIENTS
4 oz (113g) Unsalted Butter, room temperature
3 cups (336g) organic Powdered Sugar
2 tsp Instant Coffee or Espresso
1/2 tsp Vanilla Extract
1/4 tsp Flaky Sea Salt
2 TBS Whole Milk
1/4 cup Coffee, brewed strong and cooled completely

PROCESS
1. Add all ingredients, except brewed coffee, into the bowl of a stand mixer fitted with the paddle attachment. Gently pulse the mixer on and off just until there are no traces of dry powdered sugar.

2. With the mixer on medium speed, slowly drizzle in 2 TBS of the cooled coffee. Increase the mixer speed to high and whip for 4 minutes, scraping down the sides of the bowl halfway through, until volume has doubled. Adjust texture with additional coffee, if needed.

3. Dollop and swirl buttercream onto cooled cake.
OPTIONAL: Garnish top with coffee beans and a sprinkle of flaky salt.

STORAGE
Store frosted cake in an airtight container at room temperature for up to 3 days.

POMEGRANATE GLAZE RECIPE

Recommended Cake: Dark Chocolate & Espresso or
Vanilla with a hint of Lemon
Recipe By: Candice Hunsinger

INGREDIENTS
2 cups (230g) Powdered Sugar, organic
1/8 tsp Fine Himalayan Pink Salt
2 tsp Pomegranate Juice (or beet juice for color)
3 TBS (46g) Milk (any type)

PROCESS
1. Combine all ingredients with a whisk until smooth until just pourable (should gently drip off of the whisk). Add more milk, if needed, to achieve the desired thickness.

2. Plate the baked cake on a serving tray. Pour the glaze in the center of the cake and allow it to naturally drip across the top and down the sides. If necessary, use the back of a spoon to make gentle, circular motions in the center of the cake to nudge the glaze.

OPTIONAL: Allow the glaze to set for 10 minutes and garnish with pomegranate pieces or flowers.

STORAGE
Store frosted cake in an airtight container at room temperature for up to 3 days.

Baking Questions?

We are always here for you with baking and styling tips.

SIMPLE LUXURY ELEVATED