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For the Love of Cake - Toronto Custom Cakes and Cupcakes
A trendy bakery in the heart of Toronto’s Liberty Village offering delectable treats for the senses. Our custom designer cakes, gourmet cupcakes, gluten free products and cakeballs taste as fabulous as they look. Using only the finest ingredients our creations are baked from scratch daily. Feel free to drop by our bakery location or contact us to enquire about; We deliver our cakes and cupcakes to Toronto, Oakville, Mississauga, Burlington, Milton, Richmond Hill, Brampton, Pickering, the Niagara region and everywhere in between.
A question I get asked on a regular basis is “Can I substitute all purpose flour for cake flour?” It is far less common to hear the reverse (although I have actually done so in recipes when I was out of flour and couldn’t be bothered to go to the store), since if you have one kind of flour at home, it will generally be all purpose. The answer to the question is yes, but the substitution is not one-to-one. The general rule of substitution is 1 cup of all purpose flour minus 2 tablespoons (1c – 2tbsp) is equivalent to 1 cup of cake flour. If you want to substitute cake flour for all purpose, use 2 cups of cake flour plus 2 tablespoons (2 cups + 2 tbsp). If you do decide to use this sub, treat the all purpose flour just as you would cake flour (sifting before measuring, etc.).
Subbing all purpose flour for cake flour « Baking Bites
The Chronic Masterbakers: We be Jammin'!
Note from the CMB's: since we couldn't find a relevant theme song that helped to convey the true enjoyment we received from making these wonderful preserves, we have opted for this charming little ditty performed by the comedian Pablo Francisco, and this image of a bunny with a pancake on its head. ============================================== The summer harvest is a very special time, especially in Southern Ontario where the Chronic Masterbakers currently reside. Agriculturally, we have the best of all worlds here...with the exceptions of bananas, kiwi, and Bjork. Or did we already mention bananas? (Ba-DUM-dum...TING!) For this installment of "...why did I just waste five minutes of my life reading this dreck?"
I have to be honest and admit I am not that big of a fan of Bread and Butter Puddings - I have made them on a number of occasions and have only once really liked the results but this particular Bread and Butter Pudding is a winner - it is soft, pillowy and luscious with an intriguing spicy overtone. I made the Hot Cross Buns from scratch instead of buying them but you could so easily use store bought and take the hardest and most time consuming part out of the equation. I did make Hot Cross Buns about three years ago here on the blog - then they turned out like little bricks - this time I had to make them twice - first time they burnt on the bottom with a specific Hot Cross Bun recipe to remain nameless: These weren't bad taste wise but they too were a little hard and oh those burnt bun buns!! Next I tried a sticky bun recipe that has been very successful for me - the bottoms were quite well done but not burnt - yea!!!
patternpatisserie
To give you just a bit of a history lesson, the idea for the The Daring Bakers was born in November of 2006 when Lis of La Mia Cucina and Ivonne of Cream Puffs in Venice decided to challenge themselves by baking pretzels for the very first time using the same recipe. They each went ahead and posted about it. Having enjoyed that experience tremendously, they decided to try it again in December, this time choosing to bake biscotti.
Welcome!
bakerella.com
I was in Chicago last weekend for the Home and Housewares Show . It was incredible and so fun to come back to the city. I’ve only been one other time and it was very cooold.Tartelette
We have been stocking on the bounty of Spring produce left and right lately. Strawberries, peas, rhubarb, ronde de Nice , baby Vidalias , etc... The farmers market is in full swing and my mind is buzzing with photographs to take of all this beauty. It was torture however these past two weeks to cook for two and only one could eat. Yes, I had mild complications from the tooth extraction and for two weeks I was barely able to finish a bowl of soup.
Is it pink and pretty or evil and foreboding? It surprises me how much variation we see in the different styles and takes we receive on the cupcake when it becomes art. This collection is no different. Melissa (right) had her Tattoo sleeve designed by Dana Tyrell in Santa Rosa at Inky Cells Tattoo Co. and says that her inspiration was her sweet and loving daughter Denae.
How does your cupcake tattoo go? | All Things Cupcake
smitten kitchen
This one is personal. Four years, five months and 19 days ago, I was bested by this quiche and as noted by the detailed date count, I may not be over it. Worse, it wasn’t even the quiche that bested me, but the crust. A flaky shell with even more fragility-enhancing butter than a standard pie dough, it was twice as big as a regular quiche shell, and then, instead of letting you press it into a shallow tart pan, it was draped inside the towering (okay, three-inch) walls of an open-hinged 9-inch springform ring. Without a base.
unnamed pearl
In order for us to take a weekend off (or any days, for that matter) we have to work our butts off to get jobs done. Not only jobs that are due BEFORE our days off, but the jobs that are due the days AFTER our days off. You know what I mean?? The theme of the party was New York City, and Dave’s favorite foods. (Hot Dogs!!)CakeJournal
The last of my three Easter cake tutorials. A cute little Easter bunny cake! I have made a fondant grass border instead of a ribbon this time....Today is six weeks to the day that I returned from Italy. That is stunning to me because in my mind, I still feel very much there. In the mornings, in particular, I can recreate my time in Italy with such clarity that I swear I’m sitting at my kitchen table in our little house waiting for the espresso to come up so I can have colazione (breakfast). I can hear someone filling a container from the fontana (fountain) just steps outside our front door. I hear someone’s boots on the ground as they walk past our door, on their way to one of the many trails that lead up to the castagne (chestnut trees).
Cream Puffs In Venice
Cupcake Bakeshop by Chockylit
Summer equals berries in this house. Even if summer also equals fog. (There is something refreshing about walking to work in a cool drizzle in July.) The three of us go through containers of blackberries on a regular basis – we heart blackberries. I was itching to mash some up and make a cupcake out of them.At Inspired By Chocolate And Cakes you will find easy baking recipes and cake decorating ideas that I know will work and inspire you. It's my passion. I have developed these easy chocolate recipes myself and have been using them for years. I also love decorating cakes - much to the delight of my family and friends! so you will find this is also the home of:
Chocolate and Cakes, Easy Chocolate Recipes and Great Cake Decorating Ideas
The "Spaghetti" theme for this month's Crazy Cooking Challenge really had me excited because spaghetti night is fairly common in our house. What's not to like about a spaghetti dinner, right? It's quick, easy, budget-friendly, and a general crowd-pleaser.