CAKE CLUB

LET’S
BAKE

Join me in my kitchen as I walk you through the steps to make my go-to naked cakes that are formed using a cake ring and acetate strip.

Sign up for your preferred course and I’ll walk you through the steps (there are five of them!) to make a perfect cake, every single time. Even if you overbake your cake layer (it happens!) or it cracks when you transfer it to the cooling rack. It is no exaggeration when I say that these are the most forgiving and unfussy cakes you’ll ever make. Bonus? People absolutely lose their minds over them.

THINGS YOU'LL NEED

THINGS YOU'LL NEED

THE BASICS

For making and baking

  • Mixing bowls

  • Fine mesh sieve

  • Balloon whisk

  • Spatulas

  • Hand or stand mixer

  • Measuring spoons (and cups, if you don’t have a scale)

  • 9x13” cake pan

  • Parchment paper

  • Half sheet pan*

For assembling

If desired, you can purchase a Cake Club Assembly Kit to be shipped straight to your door. These kits come with a Magic Line cake ring, the ring I swear by and have been using for nearly a decade.

*Needed for some classes

EXTRAS THAT MAKE THINGS EASIER (BUT ARE NOT REQUIRED TO ATTEND CLASS)

Any other specialty tools - such as a double boiler - will be listed within the course.

INGREDIENT LISTS

    • All-purpose unbleached flour

    • Potato starch (Bob’s Red Mill)

    • Cane sugar (the whitest you can find)

    • Baking soda

    • Baking powder

    • Fine sea salt

    • Neutral oil

    • Vanilla extract

    • Unsweetened almond milk

    • Apple cider vinegar

    • Shortening

    • Powdered cane sugar

    • 15 oz can coconut cream

    *Baking powder needs to be fresh. If you’ve not replaced yours within the past couple of months, it’s time.

    • All-purpose unbleached flour

    • Potato starch

    • Dutch processed cocoa powder

    • Baking soda

    • Baking powder

    • Fine sea salt

    • Neutral oil

    • Cane sugar

    • Vanilla extract

    • Almond milk

    • Apple cider vinegar

    • Shortening

    • Maple flavor (optional but strongly recommended)

    • Cacao powder (not Dutch processed)

    • 4 oz 70% dark chocolate

    *Baking powder needs to be fresh. If you’ve not replaced yours within the past couple of months, it’s time.

Questions about ingredients or substitutions? Feel free to shoot me a message via the contact form.

LAUNCHING MID-APRIL!

LAUNCHING MID-APRIL!

CHOOSE YOUR CAKE

Choose Your Own Adventure Vanilla Cake

In this course you’ll learn how to make my go-to naked vanilla cake with vanilla bean frosting and coconut caramel sauce, in just five simple steps. Start to finish, you can expect this course to take upwards of three hours. Access the course at any time and go at your own pace! Three new flavors will be uploaded to the course each year.

Choose Your Own Adventure Chocolate Cake

In this course you’ll learn how to make my go-to naked chocolate cake with light chocolate frosting and salted ganache, in just five simple steps. Start to finish, you can expect this course to take upwards of three hours. Access the course at any time and go at your own pace! Three new flavors will be uploaded to the course each year.

OR SHOP THE CLUB

MEET YOUR INSTRUCTOR

MEET YOUR INSTRUCTOR

Hi! I’m Ashlae. You probably know me as Oh, Ladycakes. Or maybe you don’t know me at all.

I’ve been baking for the better part of 15 years and, during that time, I’ve mastered the art of making truly delicious, stunning cakes. And I want to teach you how to make them too.

I love eggs and butter but the cake recipes I develop are vegan because I’m a firm believer that vegan cakes (specifically the cake layers) are superior to ones laden with animal products. If you shudder at the thought of making cake sans dairy, you can easily modify the frosting, filling, etc. using your preferred ingredients.

CAKE CLUB Qs

  • Because cake is joy. And I’ve gotten really good at making quick cakes that are seriously impressive *and* delicious. It used to take me 3+ hours to make a cake, now I can whip one up in an hour and a half. And I want that life for you.

    But also, the idea for the club struck me after years of getting inquiries about selling my cakes. I decided I’d rather teach people - all over the world - how to make them rather than charge astronomical prices to folks local to me. The price for a class is less than half the price I’d have to charge for a cake to account for time, ingredients, etc.

  • We’re transitioning to courses that you can access at any time! Once you sign up, you’ll be able to log into the course and complete it at your own pace. 6 and 12 month access is available.

  • Each recipe PDF will also come with a grocery list. But here are the lists for the Choose Your Own Adventure Cakes. Cake of the Month grocery lists will be similar but may require additional ingredients (like sprinkles, frozen cherries, banana chips, etc.) depending on the cake we’re making.

    CHOCOLATE CAKE

    VANILLA CAKE

    • All-purpose unbleached flour

    • Potato starch

    • Cane sugar (as white as you can find)

    • Baking soda

    • Baking powder

    • Fine sea salt

    • Neutral oil

    • Vanilla extract

    • Almond extract

    • Unsweetened almond milk

    • Apple cider vinegar

    • Shortening

    • Powdered cane sugar

    • Coconut cream

    *Baking powder needs to be fresh. If you’ve not replaced yours within the past couple months, it’s time.

  • Not to worry! These cakes are super forgiving. The most important step is assembly, learn how to assemble these cakes – using the proper tools and techniques – and you’ll be able to salvage even the scraggliest of cake layers.

  • Yep! Scroll to the top of this page. Any other special tools will be listed on each individual listing.