Learning 2 Bake, from Scratch – XII

I’m tired of cakes, for now, so how about some cookies? The first five cookie recipes in grandma’s cookbook required things I do not have (raisins, buttermilk, oatmeal, baker’s ammonia). Sixth time is the charm, or not. There is a reason for “mise en place un”: I’m out of sour cream, too. What’s up withContinue reading “Learning 2 Bake, from Scratch – XII”

Learning 2 Bake, from Scratch – XI

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”

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”

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 – 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”