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50 Tips for Baking Better Cakes

Happy American Thanksgiving! I was sitting here planning a bunch of upcoming baking posts, when I realized that we’ve never really chatted about some of the basic steps that make for consistent baking and caking. I thought that it may be helpful to post these tips now, before we get too hot and heavy into more cake recipes. This collection of tips and tricks is made up of suggestions that happen to work for me, that I have either learned from the pros, read in books, or figured out along the way (and am still learning). I can say that implementing these steps completely changed my life as a baker, and I thought it would be fun to share. I hope that even one of these tips will help you along too. {print} Recipe Ingredients: 1. 2. 3. 4. 5. 6. 7. 8. 1 large egg white = 37 grams, 1 large egg yolk = 20 grams. 9. 10. 11. 12. 13. 14. 15. Mixing: 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. Baking Cakes: 31. 32. 33. 34. 35. 36. 37. 38. 39. 40. Cooling & Frosting: 41. 42. 43. 44. 45.

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Quick and Easy Lemon Cake This is the lemon cake that my Nana usually always makes for me when I go home to California. We both forgot about it during my last visit and I didn’t realize until I got back to Sicily that I hadn’t had my Lemon Jello Cake fix. Luckily, I have the recipe! How to make hard candy jewels Jo and I have been doing lots of projects over the last month or so for Little Jo’s birthday party, and I want to show you one of the projects I did for part of the party decor. We found ourselves needing some round gems in just the right color of teal. If they could be edible, all the better. So I did some shopping and some research and came up with everything I needed to make hard candy jewels. And I gotta tell you, this turned out to be one of the most fun projects I’ve done in ages!

chocolate stout cake Because it’s fun for me, I’ve decided that today is the day that I will embarrass my former boss. You see, she and I are two of a very small group of girl-types in a very boy-dominated sector of publishing, and while I would normally argue that gender stereotypes are old, tiresome and played out, in our professional realm at least, they’re fairly rightly-placed. While the guys go on in great lengths about (pick one, or all of the below) the Red Sox, Giants, hockey, PlayStation, Borat, You The Man Now Dawg website, beer and where it doesn’t cost much and the Joy of Street Meat, she and I would spend an at least equal amount of time and devotion chattering about all aspects of food and cooking as, just my luck, she is as obsessed as I am. Having excellent taste, she loves chocolate and Guinness in a near-equal ratio, thus when I happened upon this recipe many, many months ago, I bookmarked it for the express purpose of making for her birthday. Cake prep: Preheat oven to 350°F.

Colorful Spiral Cookies Just try to be in a bad mood around one of these. Impossible! I was naturally drawn to these because of the bright, eye-catching swirl, not to mention the jumbo sprinkles-encrusted edges! If anything, these should be the SB mascot, because they are everything I love. How To Make Fresh Ricotta Okay, the first thing I have to say is, hang in there with me for a few minutes. I know you are thinking, make your own cheese? REALLY?

to make: cobbler baked in jars I made these for the Seattle Bake Sale for Share Our Strength organized by Frantic Foodie (thanks Keren!). I had so much fun making pies in jars that I figured this was the perfect opportunity to bake something else in jars. This time I used half-pint wide mouth jars, a nice size for a bake sale. (Half pint jars washed and drying.)

Root Beer Float Cake Before I made this cake on Sunday afternoon, I sat down with a nice, tall root beer float. Sure, it was 10:30 in the morning. I suppose that technically that means I had a root beer float for breakfast. That’s one of the great thing about being an adult, you can have a float for breakfast with no resistance. Chiffon Cake Tips and Trouble II Pardon me for not putting this up sooner. I was caught up with other stuffs and could not collect my thoughts enough to do this. Appreciate your patience. In this post, I will be posting the problems faced in baking a chiffon cake and how things work. For the detailed step by step process, please refer to here.

PUFF PASTRY CHERRY BRAID Little Miss Muffett sat on her tuffett, eating all the puff pastry away. Her hips grew wider and her pants did bind her, and she was miserable all day!

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