Chef Ami Dand is the Executive Pastry Chef and proud owner of a micro-bakery, Sweet Basil Cakes, which opened in June 2024. With over two decades in the industry, her journey has taken her from opening the St. Regis Atlanta to crafting stunning events with Legendary Events, and most recently, overseeing two bake shops at the prestigious Capital City Club.
She specializes in wedding cakes—her true passion— and loves all aspects of baking with a deep commitment to teaching and sharing the craft.
When she is not baking, you’ll find her traveling with her husband (who is an Executive Chef) and daughter, playing with her 3 dogs, checking out new restaurants, or picking up a new hobby—right now she’s learning how to throw pottery, and loving it!
For more about Ami, make sure to follow her on Instagram at @amiscakes
Ingredients
Method
- Preheat oven to 350°F. In a stand mixer with a paddle, cream together the brown butter, sugar, brown sugar, vanilla, and salt until smooth and fluffy. In a separate bowl, whisk the flour and baking soda together. Add this to the butter/sugar mixture. Stir in chocolate chips.
- Using a scale, weigh out 6-7 oz portions onto a sheet pan. Spray small cast-iron pans very well and push the scoops into the pan as evenly as possible
- Place skillets evenly on a parchment-lined sheet pan and place it in the middle of the oven. Bake for 12 minutes, rotate and bake for another 10-12 minutes until the center is done.
- Serve warm with your favorite ice cream and caramel sauce.
