Recipes from the Next Great Baker Contestants


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(From the TLC Editors: Interested in trying out some recipes from the contestants? Planning a watch party for the finale and need some baking ideas? Here's a collection of recipes from a few of the bakers! Enjoy and make sure you let us know how they turned out.)

From Corina Elgart

Vanilla "Butta" Cake

8 oz (or 2 sticks butter)

2 c sugar

4 large eggs

2 ½ C cake flour (sifted)

1 tsp baking powder

½ tsp Salt

1 cup milk

½ tsp vanilla extract

½ vanilla bean (split and scrape & combine w/ sugar)

Be sure to keep all ingredients at room temperature prior to baking. Sift flour, baking powder and salt together in a bowl and set aside. Cream Butter and Sugar (w/ vanilla bean "guts") into a mixing bowl, add eggs and yolk until incorporated. Add vanilla, then alternate flour mixture and milk in three stages.

Bake at 350 F

- Enjoy!!!



From Megan Rountree

Texas Sheet Cake

2 cups Sugar

2 cups All-Purpose Flour

¼ cup Unsweetened Cocoa

1 teaspoon Baking Soda

1 cup Water

½ cup Butter, cut into pieces

½ cup Shortening

½ cup Buttermilk

2 large Eggs

1 teaspoon Vanilla Extract

Chocolate Icing

Grease and flour a 15*10 inch jelly-roll pan. Set aside. Whisk together first 4 ingredients in a large bowl, set flour mixture aside. Bring 1 cup water to a boil in a medium saucepan. Remove from heat; add butter and shortening. Let stand 5 minutes or until butter melts, whisking occasionally.

Whisk in buttermilk, eggs, and vanilla. Whisk egg mixture into flour mixture until blended. Pour batter into prepared pan. Bake at 400 F for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 minutes. Spread icing over warm cake.



From Dana Herbert

Almond Lace Cookies

Prep time: 20 min/ Cook time: 10 min/ Yield: 2 dozen

1 lb butter

1 lb sugar

1 lb flour

1 lb corn syrup

1 lb almonds, sliced

Preheat oven to 350 degrees F. Prepare cookie sheets by covering with parchment or a Silpat. Cream the butter and sugar together in a mixer. Add flour and continue to mix. Add the corn syrup and continue mixing. Add the almonds and mix until incorporated.

Drop almond lace by the tbsp onto the parchment paper, no more than 3 per ½ sheet pan. Bake for 10 minutes or until golden brown then remove from the oven. Let cool for 60-90 seconds. Remove from the sheet pan and mold over a wooden rolling pin. Let cool until firm.



From Pamela Ahn

Southern Red Velvet Recipe

2 cups of all purpose flour

¾ cups of unsalted butter softened

5 eggs

¼ cup of cocoa powder

½ teaspoon of salt

½ teaspoon of baking soda

1 ¼ cups of whole buttermilk

2 ½ tablespoons of red no-taste food coloring

1 ½ teaspoon of vanilla extract

2 cups of sugar

(Optional: 1 cup of sour cream)

In a medium mixing bowl, sift together dry ingredients: flour, baking soda, salt, and cocoa powder. In a large bowl combine all wet ingredients + sugar: butter, buttermilk, eggs, food coloring, sugar, and extract beat on low until well combined. Add sifted dry ingredients into wet mixture and beat on low to medium until batter is smooth and thoroughly combined.

For an ultra-moist cake batter, add in the optional 1 cup of sour cream into batter and mix well. Fill cupcake sleeves 3/4 full using ice cream scoop. Bake on 350 F for approximately 25 minutes or until toothpick comes out clean. Makes approximately 24 cupcakes.

Yummy Cream Cheese Frosting:

1 stick of unsalted butter softened (1/2 cup)

2 - 8 oz package of cream cheese at room temperature

1 tablespoon of heavy whipping cream

½ teaspoon of vanilla extract

3 cups of confectioner's sugar

In a medium mixing bowl, combine butter and cream cheese mix on low until well combined and smooth. Add vanilla extract and confectioner's sugar into mixture and mix on low until well combined. Add heavy whipping cream into mixture and whisk on high for approximately 2 to 3 minutes until frosting stands. Pipe onto cupcakes and enjoy!



From Kendra Jordan

Better Than Sex Cake

The Cake

2 ¼ cups self-rising flour

1 ½ cups sugar

½ cup shortening

1 ¼ cups milk

1 teaspoon vanilla

3 large eggs

The Cake Topping :

1 small can of sweetened condensed milk

1 cup coconut (flaky)

Frozen whipped topping


Preheat oven to 350 º . Grease bottom and sides of rectangular pan. Beat all (cake) ingredients well to cake batter consistency. Pour cake batter into pan. Bake at 350 F for 40 to 45 minutes. After cake is finished baking, do not remove the cake from the pan. Pour sweet condensed milk over warm cake. With a toothpick, poke holes in the cake to allow the milk to absorb into the cake. Top the cake with whipped topping. Sprinkle coconut on top. Refrigerate and serve.

About the Series

Join Buddy Valastro as he puts 13 talented pastry chefs through the ringer to earn the title of "Next Great Baker." Check back each week to get Corina's insider analysis and other hot news!










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