If you like cheesecake and you like cake you will love this recipe. The added strawberry and cream make this pound cake just about melt in your mouth.

1 cup unsalted butter
1 package of cream cheese 8 oz.
3 cups sugar
1 tablespoon vanilla
6 large eggs
3 1/2 cups flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1 cup heavy whipping cream

Strawberry filling;
1/2 pound strawberry’s
2 tablespoons water
1 tablespoon corn starch
4 tablespoons sugar

Preheat your oven to 325 degrees and grease and flour 2- 8 1/2″ x 4 1/2″ loaf pans.
In a stand mixer add the butter and cream cheese at a medium speed bring it to a light and fluffy stage. In a separate bowl add the flour salt, baking powder and mix well, set aside. Add in the sugar and vanilla to the butter mixture and blend well. Then add in the eggs one at a time making sure to scrape down the sides from time to time. Now add the flour mixture a little at a time alternating with the heavy whipping cream until well blended.
Make the strawberry sauce by pulsing the strawberry’s in a food processor for about one minute. In a separate small bowl add the corn starch and water whisking well. Place the strawberry mixture in a small sauce pan with the sugar and bring to a low boil. Whisk in the corn starch mixture and allow to boil one to two minutes until thicken. Allow to cool.
Add one third of the batter into the prepared pans, then add on 1/2 of the strawberry mixture. Add in another third of the batter and a little more strawberry mixture then the rest of the batter topping it off with the remaining strawberry mixture. Bake for 60 minutes and allow to cool before removing from the pan.

Chef Brian Klauss



Paczki’s are deep fried dough filled with a variety of fillings from Plum Jam and fruit filling to custards and bavarian cream. Paczki day is usually the last Tuesday prior to Ash Wednesday and the beginning of Lent. The reason for this tradition was to use up lard, sugar, eggs and fruit in your house because the consumption was forbidden by Christian fasting practices during the season of lent. This year Fat Tuesday will be celebrated on Tuesday March 5, 2019. Because Bake Krazy Bakery is seasonal we will not be open at that time but it didn’t stop me from making some at home. If you decide to make your own here is a recipe for you. If not stop by Bake My Day Bakery in Shelby, Michigan at 46715 Van Dyke Ave. or call in your order at 586-842-5457 and Tony would be glad to help you out

1 1/2 cups warm milk (100 -110 degrees)
2 teaspoons dry active yeast
1/2 cup sugar
4 ounces unsalted butter (room temperature)
1 large egg (room temperature)
3 large egg yolks (room temperature)
1 teaspoon brandy
1 teaspoon salt
4 1/2 to 5 cups all purpose flour
Large container of Crisco Shortening
Large can of chopped apple pie filling or fruit of your choosing
1/4 cup sugar for coating

In a small bowl add the warm milk and yeast and whisk well, set aside. In a stand mixer with a paddle attachment add the sugar and butter, then mix until light and fluffy. Add in the egg, egg yolks, salt and brandy, mix well. Slowly add in about 4 1/2 cups of the flour then milk mixture alternating. If the dough is still to sticky add in the additional 1/2 cup flour little at a time until you obtain a nice smooth dough which has pulled away from the sides of the bowl cleanly. Pull the dough and spray the inside of the mixing bowl with vegetable spray, then flip to coat both sides. Cover the bowl with a kitchen towel and allow to rise (proof) in a warm area (until double in size)
Punch down the dough and place on a lightly floured surface and roll out to 1/2″ thickness. Using a 3″ round cutter cut approximately 18 circles and place onto a lightly floured 1/2 sheet tray. Allow the dough to proof again to about double in size in a warm area. In a large dutch oven or tabletop fryer bring the oil to 350 degrees. Fry them for 2 – 3 minutes on one side then flip and fry for about 1 – 2 minutes on the other side. (make one and test before moving forward to ensure fully cooked). Drain onto paper towel and sugar coat while still warm. When totally cooled use a pastry bag with a filling tip to fill each one with your favorite filling.

Chef Brian Klauss

Banana Custard Tart

Tarts are easy to make and can be filled with just about anything. Because my wife likes bananas I decided to make a banana custard tart filled with sliced bananas. At the bakery I always have tarts available either filled with custard and topped with varies fruits or chocolate tarts filled with chocolate praline cream

Tart shell (Pate Sucree)
1 2/3 cups all purpose flour
1/2 cup unsalted butter
1/4 cup confectioners sugar
2 egg yolks
1/4 teaspoon vanilla

2 eggs
3 egg yolks
1/3 cup sugar
1/2 teaspoon banana extract
2 cups whole milk plus 2 tablespoons
1 teaspoon lemon
1/4 cup water
3 bananas slices thin

To make the tart shell, sift the flour into a bowl and blend in the butter with a pastry cutter. Stir in the sugar. Using a fork whisk the egg yolks and vanilla then add to the flour mixture and form the dough. Wrap the dough in stretch wrap and place in the refrigerator for 30 minutes.
Slice the bananas and place them in a small bowl, add the lemon juice and water, set aside. In a medium bowl add the eggs, eggs yolks and sugar, whisk while adding the milk and banana extract. Drain the bananas and pat dry. Remove the dough from the refrigerator and with lightly floured fingers spread the dough while pinching it into a 4 3/4″ tart shell. Start with the sides making the dough as even as possible (about 1/8″ thick) then complete the bottom. Dock the bottom of the dough with a fork. Add in the sliced bananas then pour in the custard mix. Bake at 325 degrees for about 35 minutes until set. Refrigerate overnight. You can top the banana tarts with fresh slices of bananas and whip cream before serving or you can layer the tops with brown sugar and torch the surface to caramelize.

Chef Brian Klauss

Garlic Bread Sticks

There’s nothing like the smell of fresh baked garlic parmesan bread sticks baking in your oven on a cold winter’s day. You can almost taste them as you get the butter ready or a great spaghetti sauce cooking on top of the stove. The moment these little babies came out of then oven I had to have one.

1/2 ounce of dry active yeast
10 ounces of 100 degree water
1 ounce sugar
4 ounces olive oil
2 teaspoons salt
1 lb. 2 ounces bread flour
2 ounces parmesan cheese
2 ounces minced garlic
egg wash (1 beaten egg with a splash of water)
1/8 cup parmesan cheese to sprinkle

Whisk the yeast, water and sugar together and place into a stand mixer. Add in the olive oil, salt, minced garlic, parmesan cheese and 8 ounces of flour and mix well. Slowly add in the remaining flour and mix at a medium speed allowing the dough to come away from the side of the bowl. Remove the dough and knead on a lightly floured surface for 5 minutes until smooth. Spray the inside of a bowl with vegetable spray and flip the dough inside to coat both sides. Allow the dough to rise in a warm area to almost double for approximately 1 hour. Divide the dough into 18 equal pieces and roll each into 12″ ropes. Pinch the ropes together at one end and twist to form the bread stick. Place onto a greased 1/2 sheet tray and allow to proof to almost double. Egg wash, sprinkle with parmesan cheese and bake at 375 degrees for 15 to 20 minutes until golden brown.

Chef Brian Klauss

2 cups sugar
1 1/4 cups vegetable oil
4 eggs
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon pie spice
1/4 teaspoon nutmeg
3 1/2 cups grated carrots
1 1/2 cups chopped pecans
1 teaspoon salt

Orange Glaze
1 cup sugar
1/4 cup cornstarch
1 cup orange juice
2 teaspoons lemon juice
2 tablespoons unsalted butter
2 tablespoons orange zest
1 tablespoon lemon zest
1/2 teaspoon salt

Pre-heat your oven to 325 degrees and spray a tube pan with vegetable spray

In a stand mixer add the sugar, vegetable oil and mix until incorporated. In a medium bowl sift the flour, baking powder, baking soda and salt then add in the spices. Slowly add the flour mixture into the oil/sugar mixture at a medium speed until everything is well blended. Add the eggs one at a time and allow them to blend well. Fold in the carrots and nuts. Pour into the prepared pan and bake for 60-75 minutes on the center rack of your oven. You can test for donees the same way you would for any cake by inserting a toothpick and removing it cleanly.

To make the glaze add the sugar and cornstarch to a small sauce pan. Mix well, then add in the orange and lemon juice and continue to mix. On a low heat, stir to blend. Add in the butter, orange zest and salt. Cook the glaze until it thickens, remember the glaze will thicken once cooled so from time to time dip a teaspoon in the glaze and allow it to cool to test. Once the glaze is where you like it remove it from the heat and when cooled and thick like a syrup drizzle it over your cooled carrot cake

Chef Brian Klauss

Dinner Rolls

Dinner rolls are the side kick to any meal. It adds that bread element and it can be used to guide other food products on to your fork. A great buttery warm dinner roll is alway the final touch to your meal and is usually the last thing out of the oven. I continue to develop a great dinner roll recipe that I can make and at a volume that I need for the bakery. I invested in a Duchess Dough cutter which will allow me to size out and cut 36 rolls at a time. Here is the current recipe I’m using;

6 cups bread flour (plus or minus 1/2 cup)
1/2 cup Butter …melted (unsalted butter)
2 eggs
1 1/4 cup warm milk
1/2 cup warm water (110 degrees)
2 tablespoons instant yeast
1/2 cup sugar
2 1/4 teaspoon salt

Egg wash (1 egg and a splash of water whisked together)

In a small bowl mix the warm water with yeast and set aside for 5 minutes allowing the yeast to develop. In a stand mixer add the milk, sugar, butter, salt, eggs and then the yeast mixture, blend to incorporate. With a dough hook attachment begin to add the flour one cup at a time until the dough comes together and pulls from the side of the bowl. Remove the dough and place onto a lightly floured surface and knead for 10 minutes. Coat the dough with vegetable spray and return to a large bowl, cover lightly and allow to proof. The dough should almost double in size. (1 – 1 1/2 hours). Remove the dough and divide into 36 equal pieces, rolling out on a floured surface. Place the dough into a half sheet pan covered with parchment paper or sprayed lightly with vegetable spray. Allow the dough to proof again in a warm area to at least 50% increase in size.(1 – 1 1/2 hours) Egg wash then bake in a pre-heated oven at 375 degrees for 18-20 minutes and cool about 15 minutes before serving.

chef Brian Klauss


Tiramisu which means “Lift me Up” is believed to originate from Italy. But that where it differs, some believe that it started in the 17th century somewhere in the Northwestern Province of Tuscany. Others believe it was invented in a brothel in the Northern town of Treviso. Wherever it came from, it has been a great Italian Dessert. Made with Ladyfingers, Mascarpone cheese, eggs, a little coffee and a sprinkling of cocoa powder it is a delicious dessert after a wonderful meal. At Bake Krazy Bakery we make Tiramisu from time to time along with our other wonderful desserts.

To make Tiramisu you have to make the Ladyfingers

1 cup all purpose flour
5 1/2 teaspoons cornstarch
3 large eggs plus 1 egg yolk
2/3 cup sugar
Vanilla extract
1 1/2 teaspoons honey (heated)
1/2 teaspoon lemon zest
1/4 cup confectioners sugar

Pre heat your oven to 400 degrees & line a sheet tray with parchment paper.

Sift the flour and cornstarch together into a small bowl and set aside. In a separate bowl beat the eggs, egg yolk, sugar, vanilla and warm honey until incorporated. Add in the flour mixture and lemon zest to form the batter. The batter should be somewhat thick. Place the batter into a pastry bag with a large plain tip. Pipe the pastry dough 4″ long onto a sheet tray lined with parchment paper. Dust with the confectioners sugar and bake for 10 – 14 minutes until the edges are slightly brown. Remove and cool completely.

5 large egg yolks plus 2 egg whites
3/4 cup sugar
1 cup mascarpone cheese
1/4 cup milk
1 cup cold sweet coffee
1 tablespoon brandy
unsweetened cocoa powder

Beat the egg yolk with 1/2 cup of the sugar until light and fluffy in a sauce pan. Over a medium heat add the milk stirring constantly until the mixture boils. Boil for approximately 1 minute, then remove from the heat and allow to cool in the refrigerator for 1 hour. In a small bowl add the remaining sugar along with the egg whites and mix at a high speed until stiff peaks form. Remove the egg mixture from the refrigerator and whisk in the mascarpone cheese. Fold in the egg whites. Mix the coffee with the brandy and sprinkle or dunk the ladyfinger into the mixture. In a the 8″ glass baking dish pour in a small amount of the mixture followed by ladyfingers then more of the mixture ending with the mixture at the top. Refrigerate for at least 2 hours, then apply a generous amount of cocoa powder.

Chef Brian Klauss