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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. Related:  sweetBaking

The Same Sun I was lucky enough to spend some time recently, with dear friends who live many miles away (hence the prolonged absence of posts). I feel blessed to count these people as friends and I’m always a little sad to return home. Coming home from a vacation is always difficult for me, but especially troublesome when I have to leave people I really care about. But who says I have to run the same route? Hawaiian Banana Bread source: inspired by the interwebs 2.5 C all purpose flour1 tsp baking soda1 tsp baking powder1/2 tsp salt1/4 C butter at room temperature3/4 C vanilla yogurt (I use non fat)1 C brown sugar1/2 granulated sugar2 tsp vanilla3 eggs or 3/4 C egg beaters3 to 4 really ripe bananasZest of one lemon3/4 C toasted, sweetened coconut Optional: 1/2 C macadamia nuts1/2 C chopped pineapplePreheat your oven to 350 degrees and lightly grease two loaf pans.Sift together the flour, baking soda, baking powder and salt.Beat together the butter sugar. Notes: Like this: Like Loading...

How To Make Butterflake Rolls if You’re Not Martha Stewart Try as I might, I can’t make things perfect. I can make one cupcake in a batch look pretty dang awesome. From time to time my junk drawer has all of the pens in the same slot. I’ve attempted gardening until my dirt is a soft mixture of home-recycled compost, but somewhere between good intentions and real life, I discover that I don’t have enough patience to hand-craft pansies from gumpaste. Apparently, I don’t have what it takes to make photo-worthy Butterflake Rolls, either. No worries. The floor will get messy. Toss a bit of butter into your muffin tins. Mix together your basic ingredients until a soft, luscious dough forms. The real trick to making Butterflake Rolls is layer after layer after layer of butter kneaded into layer after layer after layer of dough. Bound to get ugly before it gets beautiful. Oh, who am I kidding. Flaky, buttery, and ridiculously delicious (if ever so slightly messy and kind of ugly-ish), these butterflake rolls are simple to make and tremendously tasty.

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. By the way, there was a lot of trial and error as I figured out just the right techniques for making hard candy, and I’ll tell you about that at the end of this post. You’ll need to pick up a couple of custom supplies for making hard candy. Before we even think about turning that stove on, we’ve got lots of prep work to do. Fortunately, it’s very easy to calibrate your candy thermometer. I urge you to please not skip this calibration step, because it can save you so much frustration. Once your thermometer is set, then you need to spray the molds with the non-stick cooking spray.

How to make Easter Bunny Shaped Rolls Mom Always Finds Out Easter Bunny Shaped Rolls February 25, 2013 by Nicole · 110 Comments 147.3K Flares147.3K Flares× Pin It How adorable are these Easter Bunny Shaped Rolls? Please note that you will probably want to practice the ear shaping technique ahead of time because the photo above is from a professional chef. Ingredients: 2-1/2 to 3 cups all-purpose flour2 tablespoons sugar1 package (1/4 ounce) active dry yeast1 teaspoon salt1 cup (8 ounces) sour cream1/4 cup water2 tablespoons butter1 egg Directions: Put the butter, the sour cream and water in a small saucepan and heat, but do not cook. Looking for easy Easter table decor? My kids loved waking up to an Easter breakfast featuring these cute Cinnabunny cinnamon rolls! Edited April 2014: The original recipe “Chinese New Year Pineapple Tarts” has finally been located online. Hey There! What is this? 147.3K FlaresTwitter100Facebook27.3KGoogle+79 StumbleUpon104.8K Pin It Share15K14K+Email--Email to a friend147.3K Flares× Comments

Homemade Twix Bars Intro If you don’t want gaggles of children beating down your door on Halloween night then look no further. If you’d rather not be the most popular house on the block then continue on your Internet search. If you aren’t a fan of a cookie crust so tender it shatters in your mouth, or a creamy caramel – dark, intense and scattered with salt, or bittersweet chocolate blended with butter to create the perfect cap to this cookie, then you might need to get checked because I think something is very wrong. If you like the idea of all these things then you are in the right spot and you are here just in time as this is the perfect cookie for this candy-laden season. While I don’t recommend passing these treats out to your trick-or-treaters as homemade treats aren’t super popular these days, save these for special guests or Halloween parties. If you’ve been to Spago for lunch then perhaps you’ve had this dessert fancied up with a fleck of edible gold on the chocolate layer. Homemade Twix Bars

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. Something about a root beet float puts me on a conveyor belt back to some really random childhood memories. But cake!? Answers and cake, just a click away. Here’s what you should know about the Root Beer Float Cake. The cake doesn’t have the same memory inducing effects as a real root beer float. Try this cake. Root Beer Float Cake Baked: New Frontiers in Baking Print this Recipe! 2 cups root beer (don’t use diet) 1 cup dark unsweetened cocoa powder 1/2 cup unsalted butter, cut into 1/2 inch cubes 1 1/4 cup granulated sugar 1/2 cup dark brown sugar 2 cups all-purpose flour 1 1/4 teaspoons baking soda 1 teaspoon salt 2 large eggs Preheat even to 325 degrees F. In a small saucepan, heat the root beer, cocoa powder and butter over medium heat until butter is melted. Chocolate Root Beer Frosting

Charlottes Just like a Charlotte russe, a Charlotte royale can take a variety of forms. This domed version is probably the classic, though I’ve seen lots of flat ones made in rounds as well. They can be just about any flavor. Mango is a true delight. Loosen it from the pan as soon as it emerges from the oven. Then lay on a sheet of parchment and a rack. Flip everything over and peel away the paper. Apply another parchment sheet and another rack (or an upside-down sheet pan)… …and flip it back. Reader Ed had the suggestion that instead of making one long jelly roll, which would leave leftovers of jelly roll and a bottomless Charlotte, I should use half the sheet for the roll and half for a bottom. …then trim off the crusty edges to make it easier to roll. Now I’ll apply some orange marmalade. I’ll spread it over evenly, but leave a small ridge at the far end to give the roll a “center” as it were…something for the cake to roll around. Then I’ll just roll up the marmalade-covered half.

Pumpkin Cinnamon Streusel Pancake Recipe | Pumpkin Pancakes Pumpkin Cinnamon Streusel Pancakes Last week Josh woke up early and asked me what I wanted for breakfast-his treat. I voted for pancakes, but told him I didn’t care what variety. He came back in the room and asked if he could make our sinful Cinnamon Streusel Pancakes. I said sure, I was going to enjoy my final week of being pregnant and indulge:) As he turned to leave the room, I had an idea. Josh went to work in the kitchen and came up with the most amazing pancakes I have ever tasted. So get into the kitchen and whip up a batch of Pumpkin Cinnamon Streusel Pancakes. Baby update-my due date was Saturday and I am still pregnant:) I guess our little pea has his own time schedule and will come when he is ready. If you like these Pumpkin Cinnamon Streusel Pancakes, you might also like: Pumpkin Pancakes with Cream Cheese Syrup from 6 BittersweetsPumpkin Chocolate Chip Pancakes from Lauren’s LatestPumpkin Pancakes with Cinnamon Syrup from Two Peas and Their Pod

Regal Fruit Cake Recipe, Best Fruit Cake Recipe, How To Make Fruit Cake, Fruitcake Recipes, Cake Recipes Fruit cake lovers will delight in this delicious homemade fruit cake. Just like the fruit cakes that my Mom and Grandma made every Christmas season. Check out Basic Rules For Baking and Fruitcake Secrets. Also check out more great Cake Recipes. Regal Fruit Cake Recipe: Recipe Type: Cake, Fruitcake, Candied Fruit Yields: 1 large fruitcake Prep time: 30 min Cook time: 3 hour 20 min Ingredients: 1 1/2 cups candied yellow pineapple, chopped 1 1/2 cups candied red cherries, chopped 1 cup raisins 3/4 cup currants 2 cups chopped pecans or walnuts 1/2 cup white grape juice 1 cup butter or margarine, room temperature 2 cups firmly-packed light brown sugar 5 eggs, room temperature 2 1/4 cups all-purpose flour 1/4 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon ground mace 1 teaspoon almond extract Brandy Preparation: Grease a 10-inch tube or bundt pan; line with wax paper and grease well. Preheat oven to 275 degrees F. In a large bowl, cream butter or margarine. Makes 1 large fruitcake.

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