Tag Archives: buttermilk

Easy PBJ Muffins – An Anytime Treat

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

PBJ MuffinsNo time for a cake for Mother’s day –  well these Easy PBJ Muffins are the answer for a breakfast in (or out of) bed on this special day.

You don’t have to be a kid to love peanut butter and jelly. No matter what your age, these PBJ Muffins satisfy that craving. It is important to use jam or preserves in these muffins as the jelly has a tendency in the heat of the oven to run out. The thicker jams and preserves stay put.

This easy, straight forward recipe for PBJ Muffins takes minutes to make and freezes well for an anytime treat! Continue reading

One Batter – Two Classic Cakes

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Whole cake for One Batter Two Classic CakesTwo Classic Cakes from German Chocolate Cake batter, makes either one the star.   I have to admit I am one of the few people in America that doesn’t get one of the Two Classic Cakes – The Red Velvet Cake.  Traditionally a white cake with the barest amount of cocoa colored with red dye to which a bit of vinegar is added to make it even more red which, after baking, is filled and finished with Cream Cheese Frosting.

To make the cake part more interesting at the bakery, we used the Second Classic Cake – the German Chocolate Cake to which we added red dye and a little vinegar.  As you can see from the photos – red it is.  The cake has one of the most tender crumbs of any cake. Continue reading

Baking Tips for the Upcoming Holidays

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Photo for Baking Tips for the Upcoming HolidaysI feel like the internet when they can’t find something – “Well, this is embarrassing…..”  Well that’s me this week.  I promised you the Pina Colada cake but it is TV week so you are getting baking tips from my segment.  While I will be demo-ing only four of these, there are a whole lot more.  I  may have posted some of these baking tips before, but my TV audience hasn’t seen them.

So please forgive my lapse of memory and look for the cake next week. And without further adieu, here is the list of baking tips. 

To Make Cake Flour –When cake flour is called for in a recipe and none is to be found in the pantry, remove 2 tablespoons of all purpose flour per cup and substitute 2 tablespoons cornstarch. Whisk together to combine completely. Use as called for.

To Make Self Rising Flour – Sometimes a recipe calls for self rising flour. I don’t stock it in my kitchen and I bake a lot. It can easily be made by combining 1 cup all purpose flour, 1 1/2 teaspoon baking powder and 1/4 teaspoon salt. Whisk together completely and use in the amount called for.

Measuring Flour – There are dry measures and liquid measures. Dry measures are meant to be filled to the very top for the correct amount. Liquid measures usually have a lip on them and they are marked with measurements. They are not usually filled to the top. The lip aids in pouring. Unfortunately, there are many ways to measure flour. In a professional bakery scales are used as the only true measure. Four ounces is always four ounces. However, many households don’t have kitchen scales so another method has to be found. However, with scales costing as little as $20.00 everyone should have one.  If you get a new baking book, check their index for the method they use. The most frequently accepted method is to stir the flour in its canister or bag, dip the dry measure cup in overfilling it and with the flat side of a knife or spatula, sweep off the excess. Whatever you do, do not tap the cup to level it or tamp it down. Too much flour will make for a heavy, leaden outcome at best, a failure at worst.

Parchment Paper – As a professional baker for over 25 years, I was very happy when I finally saw parchment paper on grocery the shelf. It is indispensable in a bakery. We used it to line all the pans so there is no need to grease and butter the baking sheets or cake pans. Simply tear off enough to cover a cookie sheet. If lining cake pans, no matter what shape, draw around the bottom of the pan on the parchment paper and cut out. Line the inside of the pan. It makes a world of difference in baking.

To Prevent Over browning of Cookies: Items made with brown sugar, honey, molasses or cornsyrup brown very quickly in the oven. Cookies, because they are small and relatively thin, can over brown or burn before they are finished. To prevent this, double pan each baking sheet. Simply put one cookie sheet on top of another and bake according to the directions. The double panning slows the heat to the bottom and although they usually take a few minutes longer to bake, they will be perfect when finished.

To Make Buttermilk or Sour Milk – To make a substitute for buttermilk or sour milk called for in a recipe, remove 1 tablespoon milk and add 1 tablespoon lemon juice or vinegar to a cup of whole or 2% milk. It will probably curdle but that is fine.

Toasted Nuts – A great flavor boost when using nuts is to toast them. Preheat the oven to 350 degrees, spread the nuts out in a single layer on a rimmed baking sheet and toast for 7 to 12 minutes depending upon the nut. Be careful not to burn them. Toasted nuts make a world of difference in a baked product especially.

Cookie Add InsWhen making chocolate chip cookies, or any cookie with add ins, save about 1/3 cup chips out of the batter. When you get to the bottom of the bowl where there aren’t so many chips, stir them in.

Overwhipped Cream If you overwhip your cream, you can bring it back by stopping the machine as soon as you notice the cream is overwhipped and adding a bit more cream. Ok, so what is ”a bit”. It depends upon how much you started with and how overwhipped it is. Add the cream, mix on low. If you have turned it into butter, nothing will bring it back.

Lining a Pan with FoilTurn the pan upside down and form the foil over the upside down pan. Remove the foil gently in order to preserve the shape, turn the pan right side up and place the foil liner in the pan.

Traditional Carrot Cake – An American Classic

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Finished wholeCarrot Cake is truly an American Classic cake. With both fruit and nuts, it can have a bevy of add ins including coconut and pineapple. This is the carrot cake that we made at the bakery.

When I opened my bakery I was making more European cakes than American ones. I preferred Italian buttercream to finish my cakes and most of the American cakes used powdered sugar as the base.   It didn’t take me too long to figure out my clients were going to my competition to get the carrot cake as well as a good old American chocolate cake.

So I went into the carrot cake testing phase.  Some were too sweet, some too dry, some didn’t hold up five days in the refrigerator – a must for selling wholesale.  As much as you want to believe all of your desserts are flying out of the restaurant, they’ll usually be around for a few days.  So it is really important they have a shelf life so they won’t dry out. Continue reading

Yellow Cake

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Cut layerFor some reason, yellow cake was always my nemesis.  I just couldn’t find one I really liked and I couldn’t come up with one.   I just skipped yellow cake every chance I got.  One day, I decided enough was enough and started experimenting. By the time I was done, I had a yellow cake to be proud of and proud I was!

This yellow cake is very tender, light and stays moist for days.  It is easily scaled up and accepts any number of fillings.  This is a thick, velvety, luxurious batter. Continue reading