This bake report comes to you from a remote location. I am determined to conquer this collapsing cake issue. When I last left you, the situation had improved but was not yet perfect. And then, more information came in. I was going through my twitter feed when BAM!: I’m already all aboard the weighing ingredients for… Continue reading Victory!
Yes, another bake this week! There was a purpose for this bake. One that wasn’t fulfilled. Today, I took my oral comprehensive exam for PhD candidacy. I baked this item with the intent to take it to my committee. Let’s just say I forgot the cake (and the stars wouldn’t align to be able to get… Continue reading I’m a rebel, Dottie
I had another title all ready to go. Then, things happened. Now that I realized my plain flour mistake (use cake flour), I wanted to redo a recipe I had done before but had problems. Specifically, collapsing problems. So many choices for a redo. I decided to go all the way back to the beginning, to… Continue reading Now it’s getting personal..
Also: A Tale of Two Flours. I had an epiphany of sorts after the last bake. I was deciding what I would bake next. I was originally going to do something less-sweet and had picked out English Muffins. While investigating exactly was meant by strong flour. And here’s where the epiphany happened. Strong flour in… Continue reading The Devil’s in the Details
My baking schedule has been a little off, what with baking for special events and all. SO I decided to do a midweek bake. It wasn’t a random choice. I rifled through the book and picked out something. Thus, the Carrot and Orange Loaf. It all seemed easy enough in theory. In practice, not so… Continue reading A little midweek bake
We circle back around to a chocolate cake this week. I had a party to attend, so purposely chose the recipe this week. If you recall, we just had a chocolate cake recently: the Very Best Chocolate Fudge Cake. It was good, but not the best chocolate fudge cake I’ve ever had (I couldn’t name exactly what… Continue reading A better chocolate cake
Dear Mary, Why must you have some things baked in 8 inch round cake tins, some in 9 inch round cake tins, and some in 7 inch round cake tins? I don’t really want to have to buy a closetful of baking tins. I’m going to roll the dice and just bake the cake in… Continue reading Baking while crabby
This week we had a birthday girl at work. I had her pick out what she would like me to bake for her birthday. She flagged three recipes and left it to me to surprise her on which one I would make. From the three, I chose the Very Best Chocolate Fudge Cake. Let’s Bake!… Continue reading Going a little rogue
This week I used the random function in Excel to pick the recipe. Excel decided I should make Maple Syrup Cake. Mary says it is Canadian-inspired. Ingredients, assemble! There was nothing unusual, ingredients-wise, for this bake. Still using light brown sugar in lieu of light muscovado sugar (muscovado is too a word, spellcheck). Double cream… Continue reading So you want some cake, eh?
Today’s bake comes from a guest kitchen. We have traveled and the bake has traveled with us. I brought most of what I would need (non-standard ingredients, baking pan, scale) with us and acquired additional fresh ingredients once we arrived. The recipe was chosen by younger child weeks ago. It’s the Wimbledon Cake! Why Wimbledon?… Continue reading The secret ingredient is air
Diana Bakes 