Inside ICC Holiday Hacks: Homemade Sprinkles

Watch our final Inside ICC #HolidayHacks video for 2016 featuring Director of Pastry Operations Jansen Chan demonstrating how to create homemade sprinkles in your own kitchen! Use them as a garnish or mix-in your favorite cookie, muffin, or cake recipes for a colorful pop. Full recipe below. 



400 grams confectioners’ sugar, plus additional as needed

7 grams dried egg whites

Pinch of kosher salt

50 g. water

Food colorings, as desired


  1. In five different bowls, place about 2 g. of food colors of your choice, separately. Ideally, bright and contrasting colors will be best.
  2. In a sixth bowl, mix together the sugar, dried egg whites and salt.
  3. Add water and mix to create a stiff dough. If the dough is too dry, add a few drops of water. If the dough is too wet, add a sprinkling of additional confectioners’ sugar.
  4. Divide the dough into six portions.
  5. Place each portion into the five bowls, reserving the sixth portion to keep white.
  6. Lightly roll the white dough into a ½” log and place on a lightly greased, parchment paper.
  7. Using gloves, working from the lightest color to the darkest colors, knead each mixture until it is fully homogenous. If the dough is too wet, add a sprinkling of additional confectioners’ sugar.
  8. Before moving on the next color, roll the dough into a ½” log and place adjacent to the initial white dough log.
  9. Repeat until all dough portions are mixed and placed the third log next to the second log and the fourth, fifth and sixth logs direction on top of the first three logs.
  10. Remove gloves and roll the parchment paper to compress the six logs to create one larger log.
  11. Unwrap from parchment paper and allow to dry 2-3 days at room temperature, unwrapped.
  12. Rotate the log after the first 24 hrs, to allow all sides to dry.
  13. Grate the dry log against a cheese grater and spread on another parchment paper to dry for a few hours as individual pieces.
  14. Store in an airtight container at room temperature, until needed.

#InsideICC Holiday Hacks: Loaf Pan Saddle Technique + Pumpkin Bread Recipe

Watch as ICC Pastry Chef Instructor Aleishe Baska demonstrates how to properly saddle your loaf pan to prevent your favorite breads from sticking to the pan! Full recipe below!

Pumpkin Bread Recipe

Yield: 2 standard loaf pans



  • 10 oz.  All-Purpose Flour
  • ½ tsp Salt
  • ½ tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Ground Cloves
  • 1 tsp Ground Nutmeg
  • 1 tsp Ground Ginger
  • 10 ½ oz. Granulated Sugar
  • 1 oz. Molasses
  • 4 oz. Butter
  • 15 oz. Pumpkin Puree
  • 2 oz. Nuts, toasted and chopped (optional)


  1. Preheat oven to 325°F
  2. Prepare pan with release spray and saddled in parchment paper.
  3. Sift flour, salt baking powder, baking soda and spices. Reserve.
  4. Cream butter, sugar, and molasses.
  5. Slowly add eggs.
  6. Add drys, alternating with pumpkin and nuts(optional)
  7. Divide into loaves
  8. Bake for 50-60 minutes or until a paring knife inserted into the center of the knife comes out clean.
  9. Unmold immediately and allow to cool to room temperature before wrapping or slicing.



Inside ICC Holiday Hacks: Simple Pie Dough

In our latest edition of Inside ICC: Holiday Hacks, Pastry Chef Instructor Michael Zebrowski shows how to create a simple, yet perfect pie crust that will bring your homemade pies to the next level! Full recipe below.


Ingredients – Yields 10 (6-inch) pies 

1000 grams all-purpose flour

2 1/2 teaspoons salt

2 1/2 teaspoons sugar

560 grams cold butter, cut into 3/4 inch cubes

16 grams white vinegar.

Manual Process [As seen in video]

  • Combine the flour, salt and sugar in a large bowl. Sprinkle the cubed butter pieces over the dry ingredients
  • Using a bowl scraper or fingers, cut or rub the butter into the dry ingredients until the pieces are about 1/4 inch, or approximately the size of green peas.
  • Combine the ice water and the vinegar. Sprinkle half of the liquid over the butter and flour mixture. Using a rubber spatula or by hand, gently toss the mixture to incorporate. Continue adding the liquid, a little at a time, until the mixture forms a rough, shaggy dough. The dough should just hold together when pressed between two fingers.
  • Turn the dough out onto a lightly floured work surface. Divide the dough in half and gently shape it into two rounds. Wrap the dough in plastic wrap and refrigerate for at least 1 hour, preferably overnight. The dough can be refrigerated for up to 2-3 days or frozen for 1-2 months.

#InsideICC Holiday Hacks: How To Use Leftover Candy

Wondering what to do with Halloween candy after (or before) October 31? Well, the International Culinary Center has you covered this season with a series of holiday hacks that will provide you with the inspiration to love what you do, in your own home kitchen. Learn how to kick up your cookie game a few notches with this Halloween inspired hack demonstrated by ICC Chef Instructor Lindsay Busanich. 


  • Start by chopping up any additional candy you may have around the house. Chocolate based candy works best. M&Ms, candy corn and Reese’s Pieces are used in the following video.
  • Fold candy into already-made chocolate chip cookie batter gently with spatula.
  • Place batter into small bread loaf pan to create thicker cookies. 4×4 inch pan used in video. 
  • Add additional candy pieces on top of batter
  • Bake at 350F degrees for 8-10 minutes until golden brown
  • Add more candy as for a decorative garnish!


For more videos, visit our YouTube channel: www.youtube.com/internationalculinarycenter



Join us at our next Open House for all programs on Tuesday, October 4 and watch our Director of Pastry Operations, Chef Jansen Chan demonstrate how to make these fall favorites! RSVP HERE

Yield: 12-4 oz. muffin-size financiers


8 oz. Butter
1 t. Cinnamon, ground
½ t. Nutmeg, ground
¼ t. Ginger, ground
¼ t. Cloves, ground
¾ cup All-purpose flour
1 cup Almond flour
1 cup Powdered sugar
¼ t. Salt
7 Egg whites
½ cup Pumpkin puree
Powdered sugar, for dusting
Pumpkin seeds, optional, for garnish



In a medium saucepan, melt butter over medium heat, whisking occasionally. As the mixture begins to boil, continue stirring, until the butter is lightly browned and has a nutty aroma. Remove from heat immediately and add cinnamon, nutmeg, ginger and cloves. Allow to cool slightly.

Meanwhile, in another bowl, stir together the flours, powdered sugar, and salt. In another bowl, whisk the egg whites and pumpkin together until smooth. Add the dry ingredients and stir thoroughly.

Pour about 1/3 of the warm browned butter into the mixture and whisk, until smooth. Repeat twice more, adding 1/3 of the butter each time.

Allow mixture to rest and cool in the refrigerator, preferably overnight.

Preheat the oven to 400°F. Divide the batter into greased cupcake pans.

Top with pumpkin seeds and dust with powdered sugar.

Bake for about 15-20 minutes, or until golden brown. Let cool for 10 minutes before unmolding.

Serve warm or at room temperature.



Salted Double Chocolate Cookies

By ICC Professional Pastry Arts student Stephanie Rodriguez
Third Place Winner of the ICC 2016 Cookie Games

Country of Inspiration: United States of America
Yield: 4 dozen cookies

Ingredients for dough:

  • 5.3 oz/150 g. butter, unsalted
  • 1 ¼ cup brown sugar
  • 1 cup granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 3.5 oz/100 g. glucose syrup
  • 2 ¾ cup + 2 tablespoon bread flour
  • ½ cup cocoa powder, Dutch-processed
  • 1 teaspoon baking soda
  • 1 teaspoon salt, kosher
  • 1.8 oz./50 g. chocolate chips, semi-sweet
  • 1.8 oz./50 g. chocolate chips, bittersweet
  • Coarse sea salt, for garnish, as needed.

Cookie games chocolate cookie recipe


1. In a tabletop mixer fitted with a paddle attachment, cream the butter and both sugars, until light and fluffy.
2. Gradually, add the eggs, vanilla, and glucose syrup, scraping the sides of the bowl well.
3. In a separate bowl, mix together the flour, cocoa powder, baking soda and salt.
4. Add the dry ingredients in one addition and combine at low speed until just mixed.
5. Add the chocolate chips and mix until combined. Remove the dough, wrap in plastic wrap and chill until firm. Let rest at least one hour.
6. Preheat the oven to 350°F. Portion the dough into 48 pieces and roll into balls. Place each portion onto a parchment-lined baking sheet, providing 1 ½” between each cookie, and flatten.
7. Top with a pinch of sea salt and bake for 7-10 minutes or until firm to the touch. Allow the cookies to cool before transferring.
8. Store well wrapped for 3-4 days.


Burnt Honey and Fennel Cookie

By ICC Culinary Arts student Nicole Hope
Second Place Winner of the ICC 2016 Cookie Games

Country of Inspiration: Morocco
Yield: 4 dozen cookies

Ingredients for dough:

  • 8 oz/225 g. butter, unsalted
  • ½ cup honey
  • ¼ cup confectioner’s sugar
  • ¾ teaspoon salt
  • 1 ½ cup flour, all-purpose
  • 1 tablespoon fennel seed, coarsely chopped
  • Candied orange peels (see below)

Cookie Games International Culinary Center


1. In a medium saucepan, heat the honey over medium heat until the color turns to deep, dark caramel and reaches a temperature of 330°F, measured with a candy thermometer.
2. Remove the pan from the heat and carefully add butter, stirring until the butter is completely melted. Cool the mixture until the butter hardens again, stirring occasionally to make sure the honey doesn’t stick to the bottom.
3. In a tabletop mixer fitted with a paddle attachment, cream the cooled butter until light and fluffy. Add the confectioners’ sugar and beat until incorporated.
4. Add the flour and salt to the butter mixture in two batches, stirring to incorporate completely after each addition. Stir in the fennel seed and candied orange.
5. Turn out the dough onto parchment paper and roll into a log, 2 inches in diameter, and chill until firm, about 1 hour.
6. Preheat oven to 325°F. Slice log into rounds about ¼ inch thick and bake on a parchment-lined baking sheet. Bake 10-12 minutes, or until the edges are slightly golden.
7. Let sit 10 minutes before transferring to a wire rack to cool completely. Store well wrapped for 3-4 days.

Ingredients for Candied Orange:

  • 2 oranges
  • 2 ½ teaspoon granulated sugar

1. Using a vegetable peeler, peel the zest from each orange.
2. Remove any white pith with a paring knife and julienne the orange zest.
3. Put the zest in a small sauce pot and cover with water, bring to a boil and drain.
4. Put the orange peel back in the sauce pot and cover with water again, this time adding in the sugar.
5. Bring to a boil and reduce until all the water has evaporated.
6. Remove the candied orange onto a drying rack or parchment paper and allow to air dry for about 1 hour.


Mango Colada Thumbprint Cookies

By ICC Culinary Arts students Remy Albert and Caroline Verrone
First Place Winners of the ICC 2016 Cookie Games

Country of Inspiration: Bahamas
Yield: 3 dozen cookies

Ingredients for dough:

  • 2 ¼ cup all-purpose flour
  • ¼ teaspoon salt
  • ¾ cup coconut, shredded, unsweetened, toasted and cooled (plus additional for garnish)
  • 8 oz. butter, room temperature
  • 2/3 cup sugar
  • 1 teaspoon vanilla
  • Filling, recipe below
  • Sea salt, coarse (for garnish)


Procedures for dough:

1. Preheat the oven to 350°F.
2. In a bowl, combine the flour, salt and toasted coconut.
3. In a tabletop mixer with a paddle attachment, cream the butter and sugar, until light and fluffy.
4. Add the vanilla to the beaten butter and sugar, scraping the bowl well. Add the dry ingredients in one addition and combine until just mixed.
5. Portion the dough into 36 rounds and roll each piece in the additional toasted coconut.
6. Press the dough flat, while creating an indention for the filling and place on a cookie sheet.
7. Apply one teaspoon of the filling to the center of the cookie, top with a pinch of sea salt and bake for 10-12 minutes or until slightly golden brown.
8. Allow the cookies to cool before transferring. Store well-wrapped cookies for 3-4 days.

Ingredients for filling:

  • 2 tablespoons of butter
  • 2 ½ cups mango, diced
  • ¼ cup brown sugar
  • ¼ cup light rum
  • 2 teaspoon lemon juice
  • ½ lemon, zested
  • Pinch salt

Procedures for filling:

1. In a sauté pan over medium heat, melt the butter.
2. Add the remaining ingredients and stir to combine.
3. Increase the heat slightly, stirring constantly until the mixture is reduced to a thick consistency.
4. Transfer immediately to another bowl to cool.
5. Filling can be made in advanced and stored in the refrigerator until needed.

Guinness Cake Recipe

Guinness Cake Recipe

By Chef Jansen Chan
ICC Director of Pastry Arts

Yields: 9” three layered cake

Guinness Cake


  • 2 cups All-purpose flour
  • 1 tsp. Baking powder
  • ½ tsp. Baking soda
  • ½ tsp. Salt
  • 4 oz. (1 stick) Butter, unsalted, at room temperature
  • 1 1/3 cups Sugar
  • 3 Eggs, large
  • 10 oz. Guinness


  1. Prepare a 9” cake pan by greasing and flouring the sides. Place a parchment circle on the bottom, if desired. Preheat oven to 350 F.
  2. In a bowl, mix together the flour, baking powder, baking soda, and salt.
  3. In a mixer, using the paddle attachment, cream the butter and sugar until light and fluffy. Slowly add the eggs, scraping occasionally to prevent lumping.
  4. When thoroughly mixed, add the dry ingredients, alternating with the Guinness, in small batches. Mix until evenly combined.
  5. Pour the batter into the prepared cake pan and bake in a 350 F oven for 45-50 mins., or until springy to the touch. Let the cake cool in the pan for 10 mins. before unmolding onto a cooling rack. Remove parchment circle, if used. Allow cake to fully cool.
  6. Before frosting, slice the cake into three even layers.

Light Chocolate Ganache


  • 2 cups Cream
  • 8 oz. Bittersweet chocolate, chopped
  • 2 oz. Guinness


  1. Place the chopped chocolate in a bowl. In a heavy pot, bring cream to a boil and pour immediately, over the chocolate. Let sit for 5 mins.
  2. With a whisk, starting in the center, quickly stir together, increasing the size of your stirring as the ganache forms. Add the Guinness and stir to combine.
  3. Place plastic wrap on the surface directly, to prevent a skin from forming. Chill overnight in the refrigerator.
  4. The next day, whip the ganache until it is thick and stiff.
  5. Divide the amount into three and spread the portions between the Guinness cake layers and on top.


Carrot Cake Diaries

Professional Pastry Arts student Meredith Adams-Spurrier on the history of carrot cake.

With spring right around the corner, some tasty confections that are most often thought of around this time are tart lemon meringue pies, cupcakes showered with pastel colored sprinkles and maybe a marshmallow bunny, and of course the incredibly flavorful carrot cake.

The carrot cake we enjoy today is lightly spiced, studded with walnuts, and covered with a thick layer of tangy cream cheese frosting; however, it dates back to Medieval times when carrot pudding was served at banquets for dessert. This was probably because carrots have a natural sweetness.

Around the same time carrots were imported to America by European settlers in the early 1900s, puddings and quick breads were starting to be baked in loaf pans. By the middle of the century, a businessman by the name George C. Page made carrot cake famous. Having a surplus of canned carrots after WWII, he hired bakers to turn canned carrots into a product he could sell; hence the carrot cake was born.

During the 1970s, carrot cake was extremely popular due to its “health conscious” ingredients. Since then it continues to be found on diner menus, restaurants and boutique bakeries.

Learn more about Professional Pastry Arts program.

pastry student New York

Carrot Cake

Yield: two 6-inch cakes

Estimated time to complete: 90 minutes


Ingredients for batter

  • 125 g cake flour
  • 1 tsp ground cinnamon
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 large eggs, at room temperature
  • 220 g sugar
  • 170 g vegetable oil
  • 165 g grated carrots
  • 60 g chopped walnuts


Ingredients for icing

  • 455 g cream cheese, at room temperature
  • 180 g unsalted butter, at room temperature
  • 350 g confectioners’ sugar
  • 20 g sour cream
  • 1 tsp vanilla extract
  • zest of ½ lemon
  • For the finish
  • 50 g chopped walnuts (optional)
  • 12 marzipan carrots


1. Prepare your mise en place.

2. Butter and flour the cake pans. Set aside.

3. Preheat oven to 350˚F.

4. Sift the flour, cinnamon, baking powder, baking soda and salt together. Set aside.

5. Fill a saucepan large enough to allow a heat-proof bowl to fit snugly into it without touching the water with about 3 inches of water. Place over high heat and bring to a boil. Immediately remove pan from the heat.

6. Combine eggs and sugar in the heat-proof bowl and, using a wire whisk, whisk to blend. Quickly place the bowl into the pan, checking to make sure that the bottom is not resting in the hot water. Immediately begin whisking and continue to do so for about 10 minutes, or until mixture registers 110˚F on an instant-read thermometer.

7. Remove the bowl from the heat and continue to whisk vigorously for about another 10 minutes, or until the mixture has tripled in volume and forms a ribbon when lifted from the bowl.

8. Slowly pour oil in a steady stream and, using a rubber spatula, gently stir to combine. Work slowly and steadily or the mixture will separate.

9. Add the sifted dry ingredients and, using the spatula, mix slowly to just barely combine. Do not over mix.

10. Stir in the carrots and nuts just to incorporate, then, pour an equal portion of the batter into each of the prepared pans.

11. Bake the cakes for about 35 minutes, or until a cake tester inserted in the center comes out clean.

12. Immediately invert each pan onto a wire rack. Unmold the cakes and let cool completely. While cakes are cooling, make the icing.

13. Combine cream cheese and butter in the bowl of an electric mixer fitted with the paddle attachment and mix on low just to blend. Add the confectioners’ sugar and beat on a medium speed for about 4 minutes, or until very smooth.

14. Beat in sour cream and vanilla. When well blended, remove bowl from mixer and stir in the zest.

15. When cakes are completely cool, using a serrated knife, cut each one in half crosswise.

16. Place bottom layer, cut side up, on each of 2 cake plates. Using an offset spatula, lightly coat the surface of each bottom with an equal portion of the icing. Place a top layer over the icing, cut side down. Using the remaining icing, completely cover each cake with about 1/8 inch thick coating of icing. Note that the cake itself is quite sweet, so you don’t want to frost it too thickly.

17. Using your hands, apply chopped walnuts about ½ inch up the side of each cake.

18. Place six small marzipan carrots or candied carrots on top of each cake in a decorative pattern that will yield one carrot per slice when cakes are cut.

18. Serve immediately or within a few hours of being frosted.