How to Bake Flat Cake Layers. I’m not sure there will ever come a day when baking isn’t magical to me. I still get giddy when I turn on the oven light, peek through the glass to see biscuits doubling in size. Or when a waif of baking banana bread skips through the house and under my little nose. Baking is my magic. I love the trust and faith we must have in a recipe, in the ratio and in the ingredients. We trust that those ingredients will interact, react and transform into something so beautifully delicious. Having just whispered all those sweet words of nothing, I’ll admit I’m not really a cake-maker-type girl. I’m not sure if a single layered-cake even lives on this blog. Cake layers usually dome on us, rising right in the center and then cracking. Just like my last how-to, I’m a little insecure about this post. You could take a serrated knife or this cake slicer thing (that looks like a gigantic cheese slicer) and lop off the top of the cake.
To start, you want to cut strips that fit the sides of your cake pan. How To Make Perfect Brownies. I’ve tried lots of brownie recipes: Boxes, scratch, frosted, plain, nuts, chips, fudge … Each of them has something to like, but depending on my mood I might want a change of pace. Not any more. My wife found this recipe, and it’s perfect. I’m done looking. This is the brownie recipe that I’ll use from now on. Ingredients 1½ cups sugar ¾ cup flour ¾ cup cocoa powder (see note below) 3 eggs ¾ cup butter, melted ½ teaspoon salt (if using unsalted butter) ¾ cup semi-sweet chocolate chips (see note below) Directions A NOTE ON CHOCOLATE: You’ll notice the list of ingredients is very short.
The assembly is about as easy as you can get. Do this by hand, until the dry ingredients are just incorporated into the wet, and stop. Stir in the chocolate chips. Line a 9×13 baking dish with parchment. Pour the batter and spread it out. Bake at 325° for 20-30 minutes. Very carefully lift the parchment out of the baking dish. Peel the edges and let cool for a few minutes before slicing.
Like this recipe? Foolproof way to remove hazelnut skins. Decided to make Hazelnut Brown Butter Cake from Suzanne Goins' Sunday Suppers at Lucques this morning, and after trying a new (to me) way of skinning hazelnuts I wanted to share it with y'all. Found it in Rose Levy Beranbaum's Pie and Pastry Bible, who was taught the method by Carl Sontheimer, of Cuisinarts fame.
For 1/2 cup of nuts, bring 1 1/2 cups of water to a boil. Add 2 tablespoons of baking soda and the nuts and boil them for 3 minutes. The water will turn black from the nut skins. This method works! BONUS: When I added the baking soda to the boiling water it spit something furious, spitting a soda/water spray over my ceramic cooktop, which once wiped away left the cooktop sparkling with no effort.
How to make Macarons | French Macaron 101 - Oh So Very Pretty | A few of our favourite little things. Hello everyone! We want to introduce our lovely new guest blogger Jasalyn Thorne from Jasalyn Thorne Photographers! Jasalyn is a super talented, multi-awarded Vancouver-based photographer with a heart for crafting. We’ve always been in awe of her photos – from weddings, to babies and families, even to products!
And her down-to-earth and approachable personality completes the package. Enjoy this delicious (and oh-so-very-pretty) post on how to make macarons! The French macaron has been one of the most challenging things I’ve ever attempted to bake. Here’s what you’ll need: A. 2 Aluminum baking sheets B. C. D. 3 large eggs E. 12-14in piping bag F. G. H. I. 45g berry sugar (or castor sugar) J. K. L. 175g. icing sugar M. 90g Almond flour Yield: 16 macarons Preheat oven to 320F for a non-convection. Line your baking sheet with the parchment and if needed, use a couple of forks as weights to pin down the edges to prevent it from curling into your macarons.
Sift the mixture using a fine mesh. Enjoy! How to Use Wood Dowels in Stacked Cakes. Even basic stacked cakes require interior supports to prevent tiers from shifting or getting squashed. I use dowels and cardboard for cake infrastructure because I find it to be a reliable and economical method. I am not a big fan of the SPS (single plate separator) system because it’s expensive, the plastic plate is unnecessary (except for cakes with elevated tiers), and the chunky columns displace an awful lot of cake.
Bubble tea straws, which can be used in smaller cakes (2, maybe 3 tiers) are inexpensive and easy to cut to size. Personally, I like to use wooden dowels, because they are trusty. I have made over one thousand wedding & specialty cakes and have never had any problems using the following dowels and cardboard method so here it is.Items needed ► Every tier of every cake that I make has a piece of cardboard beneath it that is the shape/size of the intended result (so a 7” round cake gets a 7” round cardboard).
This cardboard & dowel system works great for me. Serious Eats.