Only final pictures, since this is the same recipe as last time, aside from three changes: Added two more tablespoons of flour, baked at 360, and I didn’t use the bands around the pans. It’s better: I think the bands improve things; they bake more evenly. That is approximately how they were positioned in theContinue reading “Learning 2 Bake, from Scratch – XI”
Author Archives: Mark
Busted!
Despite powdered sugar being very obvious on the paws of a black cat, there was no evidence. A cat licking its paws, who’d a thunk? The cake is gone, now. I ate the last piece for breakfast. Think of it as cold French Toast. The balls are the taffy-like grape frosting. They will be coveredContinue reading “Busted!”
Learning 2 Bake, from Scratch – X
I was convinced to be scientific, so I made the high altitude adjustments and switched to milk (instead of the leftover half-and-half). No mucking about with the eggs. Here we go… I ran out of vanilla extract well shy of the tablespoon mark, so I put in a 1/4 teaspoon of the almond extract. TheContinue reading “Learning 2 Bake, from Scratch – X”
What is the Satellite Doing?
Behind the Black has an interesting post on a satellite being serviced. The picture doesn’t make a lot of sense to me, so I asked some questions. This post is to remind me to check back for answers.
Learning 2 Bake, from Scratch – IX
The collapse is a typical high-altitude thing. If anyone didn’t realize, I’m in Denver at 5,280 feet (hence the “mile high” city – it predates marijuana legalization). King Arthur has a good page about it. It seems fair to use their instructions since it’s their recipe that I murdered in Part VIII. So, let’s goContinue reading “Learning 2 Bake, from Scratch – IX”
Learning 2 Bake, from Scratch – VIII
Classic Birthday Cake From: MarkSource: King Arthur box 2 cups (241g) King Arthur Cake Flour [surprise!]1 1/4 tsp salt2 tsp baking powder4 large eggs2 cups (397g) granulated sugar1 Tbl (14g) vanilla extract1/8 tsp almond extract (optional)1 cup (227g) milk; whole milk preferred4 Tbl (57g) butter; cut into pieces1/3 cup (67g) vegetable oil Preheat the ovenContinue reading “Learning 2 Bake, from Scratch – VIII”
Learning 2 Bake, from Scratch – VII
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”
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”
Marked Up 