The Ultimate Cupcake Guide. Cupcakes have proven themselves to be much more than a fleeting baking trend.
With the amount of cupcake bakeries, reality television shows, and recipes in general, it’s clear they’re here to stay. Cupcakes are much easier than layered cakes to bake and transport, not to mention their cute size makes them the perfect indulgence for just about any occasion or holiday, like Halloween! It’s no wonder they’re so popular. Despite their popularity, many cupcakes you find at the grocery store bakery are either bland or cloyingly sweet. Not to mention so many have an awful crumbly or greasy texture and artificial aftertaste. For this round of kitchen experimenting, I tested six batches of cupcakes to discover what makes a cupcake domed or flat, rich or crumbly, soft or slightly chewy, to help you create your version of the perfect cupcake.
Control Recipe By Tessa Arias, Handle the Heat Yield: 12 cupcakes. Ultimate Guide to Muffins. Ultimate Guide to Muffins tests out small variations in 8 batches of muffins to discover exactly what makes muffins moist, tender, dry, crumbly, or tall!
It’s been quite a while since I’ve created a new Ultimate Guide post so I figured it was time to get experimenting and make another huge mess in my kitchen in pursuit of recipe perfection! I do these posts, which may make me seem like a lunatic baker to anyone watching, because I think that actually seeing and reading about how a single ingredient or technique can impact a baking recipe is SO immensely helpful.
Based off your feedback, it seems like you guys find these posts helpful too! Are you keeping it fresh? Today we have another post in our new series… the Tip of the Week!
For years, you’ve been sending in your questions. Asking for tips and advice on anything and everything baking related. For years, I’ve tried to respond to as many of your questions as possible. Does Sifting Make a Better Cake? Our contributor, Summer Stone of Cake Paper Party, is back today with a new baking science experiment.
Join Summer as she challenges a traditional baking concept and shares her results. BAKING ASSUMPTION: It is necessary to sift or whisk dry ingredients together. To sift or not to sift, that is the question. Most recipes call for either sifting or whisking together your dry ingredients before combining them with the other ingredients. I wanted to take a look at the necessity of these practices and see what types of differences these methods made, if any. The Best Cakes Start at Room Temperature. How To Build a Cake Like a Pro. Decorating a cake is sort of like solving a puzzle.
There are numerous pieces that have to come together, just so, for everything to align beautifully. The process itself can be exciting, challenging and even a little exasperating at times. But when the last piece is finally placed, you can step back and smile at what you’ve accomplished. So today we’re taking a look at some of the basic fundamentals of a gorgeous cake. Cooking Conversions and Equivalents. Pan Sizes. Pan Dimensions and Volumes Baking pans come in a wide range of sizes, from a round cake pan to a loaf pan.
Different size pans hold different capacities (volumes) of batters and this must be taken into account when substituting one pan size for another in a recipe. If you use a larger pan than asked for in a recipe this will change the depth of the batter (shallower) and therefore the batter will bake much more quickly. Likewise, if you use a smaller pan than asked for in a recipe this will also change the depth of the batter (deeper) and therefore the batter will take longer to bake.
To determine the pan's dimensions always measure inside edge to inside edge of the pan so that you do not include the thickness of the pan in your measurement. To measure the depth, place your ruler straight up from the bottom of the pan (do not slant the ruler). To determine the pan's volume (how much batter it will hold), pour pre-measured water by the cupful until the pan is filled to the brim.
The Ultimate Guide to Measuring. The most foolproof path to baking success is to measure accurately.
I get dozens of comments every week asking why a baking recipe didn’t turn out properly, and I’d say half the time it’s likely due to inaccurate measuring. U.S./Metric Volume Equivalents. Weight Vs.Volume Measurement - Joyofbaking.com *Demo Video* As you know, baking is about precision and accuracy and that's why I've always been an advocate of weight measurements.
References cited may include a link to purchase the referenced book on Amazon.com. This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com. Ultimate guide Archives. The Difference Between Baking Soda and Baking Powder. Almost every cook has faced this scenario: you’re following a recipe that requires baking powder but you only have baking soda.
What do you do? Can you substitute? Or this one: you haven’t baked for a while, you make a favorite biscuit and use baking powder, only to find that your biscuits bake up flat as hockey pucks. What went wrong? Baking soda and baking powder are both leaveners used in baking, but they are chemically different. Layer cake tips + the biggest birthday cake yet. Layer Cake 101 — Style Sweet CA. My TOP TOOLS for Layer Cake Success: Cake Pans: I bake 90% of my cakes in 6 and 8-inch round cake pans (and consequently the recipes you will find on this blog and in my book will match). Occasionally I will use 7 and 10-inch round pans, bundt and, and sheet pans (where cakes are either cut into squares or cut out using a cake ring). Most cake recipes will call for pans that are at least 2-inch tall. I have a combination of Wilton, Fat Daddio, and Williams-Sonoma brand pans that I’ve been using since my bakery days. Piping Basics.