A collection of base cake sponges, frostings, crumbs, and soaks for use in Studio’s Creative Baking class with Christina Tosi.

Find inspiration for your cake R&D process!

Select a recipe card to see more info. In the expanded view, you'll see the full ingredient list and directions which you can print out by clicking 'Open as Page' on the top left and then selecting "File -> Print" in your browser menu. You can customize any of the recipes below based on your own flavor story.

You can use these cake bases in Christina Tosi's class and in your future layer cake experiments once the class is finished. Remember that you can also use many of the pie fillings in our Base Pie Recipe library as a filling in your cake.

PLEASE NOTE:

• All sponge recipes yield one quarter sheet pan of cake unless otherwise specified.
• All frostings and fillings yield enough to fill one 6-inch layer cake unless otherwise specified, so you can make less of the recipe if you'll be using two or three filling in your cake.
• All crumb and soak recipes yield enough to fill or soak one 6-inch layer cake with some left over.

Sponges

Frostings & Fillings

Crumb & Texture

Soaks