A friend asked me to make a birthday cake for their niece. Actually I was sort of tricked into it - but never mind - I want to do it. I am tweaking a few recipes for the cake. It will be a Devils Food Cake with Bavarian Cream filling and Chocolate Buttercream frosting. While I am working on the details I thought I would share some of the finer points of cakes.
1. Always Always have all of your ingredients at room temperature. Your baking will be so much better when you do. That means in this case the butter, the eggs, the buttermilk (makes the cake very moist) and your dry ingredients all need to be at room temp.
2. Use only the best ingredients that you can afford. There is a direct correlation between the quality of the ingredients and the outcome.
3. Be sure that all of your equipment is clean and dry. Have your spatulas and other utensils ready and waiting. Is your colling rack ready? Are your pans ready?
4. Assemble all of your ingredients and measure before you start. That way if something is not right or you forgot something you can correct it before you start mixing. Only start once everything is in place.
5. Your oven - when you preheat it makes a difference. I start mine when I walk into the kitchen. I like to have it cycle at least once after the initial preheat. That way I am sure it is at the right temperature. I also use an oven thermometer to check.
Now you can start the recipe. I will post the recipe and some pictures next week when I make the cake.
Sunday, June 3, 2012
Thursday, May 31, 2012
Hot Weather Cooking Tips
Now that the Summer is here in full force ( it was 103 today) I am reminded about some tips for cooking that make life a little easier.
1. Fruit Smoothies are very good and can be very healthy. I always add about 1/4 - 1/2 cup of crushed ice to the blender. It helps to cool down the mixture and also leaves small ice crystals that are very good at cleansing the palate.
2. My Wicked Milkshakes are always a hit at a Summer Party. Lots of variations but my favorite is Raspberry - buy some cheap Champagne ( Trust me you will never here me say that again!!) and some cheap Raspberry Sherbet. Take some good ripe Raspberries - add some of the Champagne and some sherbet and mix in a blender. This will cool off a hot day real fast! Just don't drink too many!
3. Cakes - bake these early in the morning and cool then wrap and put in the Fridge. You find that they will hold the frosting better. If you are using a Buttercream, as soon as you finish the cake stick in the Fridge or risk your Buttercream melting. The cake will stay fresh for a day or two without any damage.
4. Use your outdoor kitchen. Read my post on Summer Kitchens. This is when all the time getting that ready will pay off.
5. Sandwiches - Always use butter on any sandwich that you make in the Summer. It forms a nice barrier that keeps the bread moist and the filling from making the sandwich soggy.
So what tips do you have?
1. Fruit Smoothies are very good and can be very healthy. I always add about 1/4 - 1/2 cup of crushed ice to the blender. It helps to cool down the mixture and also leaves small ice crystals that are very good at cleansing the palate.
2. My Wicked Milkshakes are always a hit at a Summer Party. Lots of variations but my favorite is Raspberry - buy some cheap Champagne ( Trust me you will never here me say that again!!) and some cheap Raspberry Sherbet. Take some good ripe Raspberries - add some of the Champagne and some sherbet and mix in a blender. This will cool off a hot day real fast! Just don't drink too many!
3. Cakes - bake these early in the morning and cool then wrap and put in the Fridge. You find that they will hold the frosting better. If you are using a Buttercream, as soon as you finish the cake stick in the Fridge or risk your Buttercream melting. The cake will stay fresh for a day or two without any damage.
4. Use your outdoor kitchen. Read my post on Summer Kitchens. This is when all the time getting that ready will pay off.
5. Sandwiches - Always use butter on any sandwich that you make in the Summer. It forms a nice barrier that keeps the bread moist and the filling from making the sandwich soggy.
So what tips do you have?
Tuesday, May 29, 2012
Fresh Frozen Strawberry Lemonade Jam
Strawberries are in season! I wanted to make some jam to save the taste. I love the no cook fresh frozen jams and jellies. This is a recipe I created on Monday. It tasts like Strawberri Lemonade!
4 Cups of crushed strawberries
5 - 7 cups of sugar
1 Lemon - juice and zest
1 1/2 cup of cold water
2 packages of pectin - Sure Jell or other brand.
Clean your strawberries and then process either in a food processor or mash with a potato masher. Measure and place in a large bowl. Add the lemon juice and zest and then the sugar. Stir until the sugar is dissolved. (NOTE - you can the lesser amount of sugar but the jam will not set as well.) Let the mixture stand for 10 minutes.
Pour the water into a sauce pan and add the pectin. Stir until dissolved. Make sure that berries are done and have set at least 10 minutes BEFORE you start this step. Cook the mixture over medium heat until it comes to a boil and then boil for one minute. After one minute turn off the heat and stir into the fruit. Keep stirring until the all the pectin is in and the sugar is no longer grainy.
Put in clean jars or container and cover. Let it sit on the counter at room temp for 24 hours and then freeze. It is ready to eat.
4 Cups of crushed strawberries
5 - 7 cups of sugar
1 Lemon - juice and zest
1 1/2 cup of cold water
2 packages of pectin - Sure Jell or other brand.
Clean your strawberries and then process either in a food processor or mash with a potato masher. Measure and place in a large bowl. Add the lemon juice and zest and then the sugar. Stir until the sugar is dissolved. (NOTE - you can the lesser amount of sugar but the jam will not set as well.) Let the mixture stand for 10 minutes.
Pour the water into a sauce pan and add the pectin. Stir until dissolved. Make sure that berries are done and have set at least 10 minutes BEFORE you start this step. Cook the mixture over medium heat until it comes to a boil and then boil for one minute. After one minute turn off the heat and stir into the fruit. Keep stirring until the all the pectin is in and the sugar is no longer grainy.
Put in clean jars or container and cover. Let it sit on the counter at room temp for 24 hours and then freeze. It is ready to eat.
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