Cut out cookies are always the most time consuming to make but they are most often, the prettiest. They can be challenging depending upon the dough used and how the cookies are rolled and cut. But they needn’t be if you use the technique below. Continue reading
By habit and desire I use many of the cake paper goods for cakes I was accustomed to at the bakery. They make baking a lot easier and, in most cases, better looking. While local craft supply stores, kitchen stores and grocery stores now may carry some of these they are usually quite expensive and not necessarily the best of that particular item.
If you bake a little or a lot, are a home baker or a professional, there are cake paper goods used in baking that make cake making so much easier. Parchment paper rounds that are sized to individual pans used for baking, corrugated cake boards on which to place the cake for finishing or presentation, gold boards that upscale the presentation and boxes to transport the cakes are essential in the bakery kitchen. Foil covered foam core boards, often referred to as drums, are essential for heavy cakes or wedding cakes. Continue reading
I 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 Ins – When 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 Foil – Turn 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.