In the second book from celebrated Canadian bakery Jenna Rae Cakes, Jenna and Ashley offer vibrant recipes and inspiration to create new memories in the kitchen with family and friends. Drawing on time spent baking at home, Jenna and Ashley put their signature spin on their most beloved bakes. Think of all your classic favourites, then picture them sprinkled with a little Jenna Rae Cakes magic: Birthday batter waffles flecked with all the colours of the rainbow get piled high with a scoop of birthday batter whip on top, a simple loaf of bread turns psychedelic with its blue and pink swirls, and thumbprint cookies explode with Blue Razz flavour that will leave you wanting more.

Known for their step-by-step approach that makes even the most elaborate presentations achievable, these recipes do not sacrifice style. With less time spent fussing over the baking, you’ll have more time to turn your creations into cookie crumble, strawberry glazed, red velvet, cotton candy delights your friends and family will enjoy with their eyes as much as their taste buds. Even modest treats like Lemon Crinkle Cookies and Crispy Rice Squares will dazzle. And for those who want to level up, recipes for Strawberry Shortcake Cannoli or Lime Cheesecakes Danishes teach techniques that will make your baking look professional.

Ashley and Jenna have written recipes for all the home bakers out there looking for ways to transform everyday moments and simple desserts from run of the mill to inspired, sweet favourites you’ll find yourself returning to again and again. Take a look inside…you won’t be disappointed!

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Imperial Cookie dough Cups

We haven’t experienced as much outrage at our shops as when we replaced the Imperial Cookie Dough Cups with another flavour. A quick cult favourite, these cookie dough cups combine sticky sweet and tart apple raspberry jam with a creamy cookie dough base and some classic flat icing on top. This recipe is for those who love Imperial Cookies and wish they could sneak some cookie dough from the bowl. If you want to make a vegan-friendly version of these cookie dough cups, use vegan margarine and soy milk.

Makes twelve 5-ounce cups

Flat Icing Glaze 

1½ cups icing sugar

1½ tablespoons water

¼ to ½ teaspoon almond flavouring

Imperial Cookie dough Cups

1 cup margarine or vegan margarine

1½ cups icing sugar

1 cup granulated sugar

½ cup whole (3.25%) milk or soy milk

2 teaspoons pure vanilla extract

3½ cups Heat-Treated Flour (page 279)

½ cup cornstarch

¼ teaspoon salt

¾ cup apple raspberry jam (see Baker’s Tip)

12 (5-ounce) paper cups with lids

12 maraschino cherries, patted dry

FLAT ICING GLAZE 

1. In a small bowl, combine the icing sugar, water, and almond flavouring. Whisk until creamy and smooth, about 1 minute.

IMPERIAL COOKIE DOUGH CUPS

1. In the bowl of a stand mixer fitted with the paddle attachment, cream the margarine, icing sugar, and granulated sugar on high speed for 2 minutes. Scrape the bottom of the bowl. Mix for 1 more minute, until the mixture looks light and fluffy. With the mixer on low speed, slowly pour in the milk and vanilla. Increase the speed to medium. Mix for 1 minute, until combined. Scrape the bowl.
2. Sift the Heat-Treated Flour, cornstarch, and salt into the bowl of the stand mixer. Mix on medium speed until combined. Scrape the bowl.
3. Use a rubber spatula to fold the jam into the cookie dough until you’ve created ribbons of jam.
4. Use a medium cookie scoop to scoop the cookie dough into paper cups. Use a flat-bottomed measuring cup or glass to press the dough into the cup and make a flat top. Divide the Flat Icing Glaze evenly among the cups. Top each serving with a maraschino cherry. Serve immediately.
5. Store leftover cookie dough in an airtight container in the fridge for up to 5 days or in the freezer for up to 2 weeks. Thaw frozen cookie dough in the fridge overnight before serving.

Heat-Treated Flour

Chances are you’ve never heard of heat-treated flour. Flour is a raw ingredient, and it must be toasted to kill any bacteria before consuming it. We use heat-treated flour in our edible cookie doughs to ensure they are safe to eat. You can make whatever amount of flour you need, but we wouldn’t recommend baking more than 4 cups on a single baking sheet.

Makes 4 cups

4 cups all-purpose flour

1.  Preheat the oven to 350°F. Line a baking sheet with parchment paper.

2. Spread the flour in an even layer on the prepared baking sheet. Bake for 10 to 15 minutes, or until the flour starts to turn an ivory colour. Let cool to room temperature.

3. Sift the flour into an airtight container. Store at room temperature until ready to use.

Excerpted from Jenna Rae Cakes At Home by Ashley Nicole Kosowan and Jenna Rae Hutchinson. Copyright © 2024 by Ashley Nicole Kosowan and Jenna Rae Hutchinson. Photographs by Ashley Kosowan. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.