The cake from Part VI is not very good. There is a “Classic Birthday Cake” recipe on the back of the King Arthur flour box, which looks like “white cake”, which was the point of trying the Snow Cake. I think it is safe to assume that is a well tested recipe. Classic Birthday CakeContinue reading “Learning 2 Bake, from Scratch – VII”
Author Archives: Mark
Learning 2 Bake, from Scratch – VI
Snow Cake From: Erna 1 cup sugar½ cup butter½ cup milk1 ½ cups flour1 tsp baking powder4 egg whites (beaten stiff) This looks like a white cake to me, so let’s give it a whirl. The potential problems, which I see already: No instructions at all. What size pan? What temperature? How long? No oil.Continue reading “Learning 2 Bake, from Scratch – VI”
Seeds Arrived – Finally
No cake today. My seed order finally arrived and I shall be planting them. It’s a bit late, but I ordered in what I thought was plenty of time. The source shall remain nameless because there is probably some notice about packaging and shipping time on their website, somewhere. It’s likely my own fault. Regardless,Continue reading “Seeds Arrived – Finally”
Learning 2 Bake, from Scratch – V ½
What’s next? Having made orange cake and used orange marmalade as an ingredient, I realized that I have some grape syrup that I made last fall. It was supposed to be grape jelly, but I didn’t use enough pectin, so it’s runny syrup that isn’t really good for anything, although it’s not bad on waffles.Continue reading “Learning 2 Bake, from Scratch – V ½”
Learning 2 Bake, from Scratch – V
No new recipe for this one. This is the Orange Cake recipe from Part III and the Cream Cheese frosting from Part IV. What has changed? New non-stick 9-inch cake pans. I didn’t put parchment paper on the bottom of the not non-stick pans on the third attempt and it was an adventure trying toContinue reading “Learning 2 Bake, from Scratch – V”
Learning 2 Bake, from Scratch – IV
Orange Cake – Frosting As I mentioned, I started with Italian Buttercream. Italian Buttercream From: MarkSource: allrecipes.com 1 ¼ cups sugar⅔ cup water – room temperature5 egg whitespinch cream of tartar2 cups unsalted butter – room temperature cut into Tbls1 tsp vanilla extract Bring sugar and water to a boil until 240 degrees.While sugar isContinue reading “Learning 2 Bake, from Scratch – IV”
Learning 2 Bake, from Scratch – III ½
Equipment I’m interrupting the flow for backstory so y’all know what I have to work with. I have no idea why I even had cake pans, but I have two 8-inch round cake pans. I now have two 9-inch round cake pans. Because the store was having a buy-two-get-one-free sale, I also have a newContinue reading “Learning 2 Bake, from Scratch – III ½”
Learning 2 Bake, from Scratch – III
Orange Cake From: Mark [that’s me]Source: Williams-Sonoma.com via Rob 1 ½ cup sugar6 eggs (room temperature)separated plus 2 egg whites1 orange zest½ cup fresh orange juice (room temperature)2 ¼ cups cake flour, sifted1 Tbl baking powder1 tsp salt½ cup vegetable oil (canola recommended)¼ cup water½ tsp cream of tartar [This one has instructions!]Preheat oven toContinue reading “Learning 2 Bake, from Scratch – III”
Learning 2 Bake, from Scratch – II
Orange Cake From: Erna [that’s grandma]Source: Leona 1 ½ cups flour6 eggs (whites separate)1 orange rind½ cup orange juice2 cups Swansdown™ flour (after sifting) Bake one and one quarter hours slowly. This is the recipe that inspired the Learning 2 Bake effort. If you know anything about cakes, which I did not when I attemptedContinue reading “Learning 2 Bake, from Scratch – II”
Learning 2 Bake, from Scratch – I
Introduction I have a PDF of my grandmother’s cookbook, which I have transcribed. It has a large number of cake and cookie recipes. After attempting my first cake, I was inspired by Julie and Julia to make all of them, because I need the practice. All the posts will be tagged with L2BFS so theyContinue reading “Learning 2 Bake, from Scratch – I”
Marked Up 