Lindsay - Baking: Delicious Baking Recipes For Cookies, Pies, Cakes, Pastries, Desserts, and Assorted Treats
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Delicious Baking Recipes for Cookies, Pies, Cakes, Pastries, Desserts & Assorted Treats
Copyright 2016 - All rights reserved.
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Baking has been a popular past-time for adults and children alike. Grabbing several items from the fridge and the pantry, throwing them together and within a short time, bam! You have something that is truly delicious before your very eyes.
Parents will often bake with their children. Its fun to do, its educational and they can get stuck in and enjoy themselves creating something they will eat later on. For adults, baking can be an enjoyable way to pass the time, get some much needed therapy (its better to take your frustrations out on a blob of dough than your partners face) and you can even enjoy watching friends and family making yummy noises when given a piece.
For those of you who are looking forward to getting their hands into a bowl and creating something pleasing to both the eye and the palate, read on for some wonderful recipes.
Dont Use Cold Eggs
You may already know that you should allow your butter to sit at room temperature before you start baking but this rule also applies to eggs. If they arent, then your mixture will not blend the way it should. If you dont have the time to allow your eggs to sit out for a while, then put them in a bowl of warm water for about 15 minutes before you start using them.
Measure the Flour Correctly
It is important that you use the right amount of ingredients in your recipes. When it comes to flour you dont want too much or too little. Instead, get a clean spoon and scoop up the flour and place it into a measuring cup (dry, obviously) and then get rid of the excuse with a knife. If you scoop the flour from the bag with the measuring up, the flour gets compacted and then you will wind up with more flour than you actually need, which will affect the results of your cooking.
Use a Pastry Brush
Instead of placing a knob of butter on a piece of parchment or baking paper and buttering your pan or dish that way, use a pastry brush instead. You will find that youll get a better amount of butter on the pan and its very quick (and less messy than the paper).
Place the Pans in the Middle of the Oven
Ideally, your pans should be placed as close to the middle of the oven as much as you can get them. They should not go near the sides of the ovens and if you have two pans that cant be positioned flat next to each other, then place them on different racks so that the air can get to them appropriately .
Alternate the Pans Whilst Baking
Whilst your mixture is baking away in the oven, make sure that you change the pans but you should only do this about two thirds of the way through the baking time in order for the mixture not to collapse. If you have two pans on different racks in the oven, then you should change them over at this point .
Cool Cakes Upside Down
When you place a cake upside down after it has come out of the oven, it will give it the opportunity to flatten out the top of it. This is essential for when you are making a multi-layered cake. If the top is too rounded, then you can cut this part off with a sharp knife.
Problem: The cake drops or comes out bumpy.
Solution: Overbaking may be the reason why this happens. It is important that you follow the right temperatures and the time given in your recipes in order for it to turn out the way it should. Your best bet is to set a timer instead of relying on a clock.
Problem: An uneven cake.
Solution: An uneven cake is usually the result of a cake mixture which has not been mixed long enough. If you are mixing your batter by hand, then you should ideally use a bowl with a rounded bottom and rounded sides as this will allow you to get all the mixture.
Problem: The cake gets jammed in the pan.
Solution: If you have greased/buttered and/or floured your pan (depending on the recipe) then your cake should pop out quite easily. However, if you want a guarantee that it will come out then use parchment or baking paper to line the edges of your pan.
Problem: Your frosting comes across amateurish.
Solution: If your frosting looks less than professional, try this top trick. Smear your cake with a light layer of frosting this frosting will stick to all the crumbs. Let the cake and its base layer of frosting settle for 30 minutes before applying a second layer which should make it look much better.
In this chapter we shall take a look at some of the best traditional and contemporary pudding and cake recipes which are sure to go down well at everyones table.
Ingredients
Preparing the tray
- 1/2 stick of melted butter
- 1/3 cup of brown sugar
For the caramel sauce
- 1 1/3 cup of demerara sugar
- cup of double cream/ heavy cream
- /2 stic k of butter (can be either salted or unsalted butter)
For the pudding itself
- 1 cup of dates which have been pitted
- cup of water
- 2/3 stick of butter
- 3 eggs
- 2 cups of plain flour
- tablespoon of baking powder
How to Bake
First, take a pastry brush and cover the inside of a loaf tin with the melted butter and then sprinkle the sugar within it. Swish it around so that all the edges have been covered with it. Once done, tip the tin over and allow the excess to fall out and then place the tin in the fridge.
Next, preparing the sauce. Place all of the ingredients into a saucepan and allow it to come to boil.
Pour the pitted dates and the water into another saucepan and simmer until the fruit has become slightly softer and then cool for a little while.
Place the dates and the sauce it was cooked in into a blender or food processor along with the rest of the ingredients. Mix until they are thoroughly blended together.
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