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Everything on Ambrosia Baking, organised by topic.

Cakes & Cupcakes

Chocolate Cake Recipe: Moist Two-Layer, Mixed in One Bowl — This chocolate cake is a one-bowl recipe: whisk flour, sugar, cocoa, leavening, and salt, add eggs, buttermilk, oil, and vanilla, then stream in a cup of…
Vanilla Cupcake Recipe: Light Crumb, Domed Tops (One Bowl) — The best vanilla cupcakes come from a one-bowl reverse-creaming method: whisk 180 g flour, 150 g sugar, baking powder, and salt; work in 113 g softened…

Chocolate Chip Cookie Recipe: Chewy Centers, Crisp Edges — For chocolate chip cookies with chewy centers and crisp edges, whisk 170 g melted butter with 200 g brown sugar and 100 g granulated sugar, add one egg…
Fudgy Brownie Recipe: One Bowl, Shiny Top, Dense Center — Fudgy brownies come from a high ratio of fat and sugar to flour: 170 g melted butter, 250 g sugar, and 65 g cocoa powder against just 60 g flour, with no…
Peanut Butter Cookie Recipe: Soft, Chewy, Classic Crosshatch — A classic peanut butter cookie recipe creams 250 g creamy peanut butter and 113 g butter with 160 g brown and 100 g granulated sugar (260 g total), then…

Classic Cheesecake Recipe: Creamy, Crack-Free (Water Bath) — A classic cheesecake is a baked custard of cream cheese, sugar, eggs, and sour cream in a graham cracker crust.
Creme Brulee Recipe: Silky Custard, Crisp Sugar Shell — Crème brûlée is a baked custard of heavy cream, egg yolks, sugar, and vanilla.