You may find my descriptions lengthy. This is because I can not talk you through the steps needed to complete the recipe (I won't be handy to ask questions). I want your first attempt to be like you have been baking for years.
Grandparents or others, join your kids, have fun . Be in the background reading the recipe and telling them what step comes next or share your know how (if you are a first time baker, then you can learn along with them how easy it is to bake.)
Baking from recipes is not difficult, but you have to follow the directions exactly. Baking is a Chemistry lesson. The ingredients need to be measured accurately and they need to be added in the order given to achieve the results you expect.
CHAPTER I : CAKES
BEGINNING BAKING
The processed box of ingredients has gotten a bad rap.
The convenience of pre-measured ingredients can give gourmet results
There are a couple of very important to dos when you bake :
Grandparents or others, join your kids, have fun . Be in the background reading the recipe and telling them what step comes next or share your know how (if you are a first time baker, then you can learn along with them how easy it is to bake.)
Baking from recipes is not difficult, but you have to follow the directions exactly. Baking is a Chemistry lesson. The ingredients need to be measured accurately and they need to be added in the order given to achieve the results you expect.
CHAPTER I : CAKES
BEGINNING BAKING
The processed box of ingredients has gotten a bad rap.
The convenience of pre-measured ingredients can give gourmet results
 |
| My mise en place, equipment, utensils, and ingredients assembled. |
1. Pick a recipe and read it completely through. Don't just glance at it and say, "Oh, I like this" and then proceed to do it. Read the recipe, see if you are proficient in the techniques needed to make it (proficient: competent or skilled in doing or using something).
2. Copy the recipe. I like having a copy because it keeps my cookbooks from getting dirty. (I wish I had done that 50 years ago. If I had, my favorite cookbook would still be in great condition, not ready to fall apart and horribly stained.)
3. This last must do, is a French term called "Mise en place". It is a French culinary phrase which means "putting in place". This means, to get everything you need together before you start making your recipe. The equipment you need and the ingredients you need to make it. You don't want to be surprised when you are half way finished making the recipe to find you are out of something to complete it. Be prepared! This practice has saved me lots of frustration.
I have said the best way to learn the rules is to bake something. Let's start Baking!
BABA'S TRIPLE CHOCOLATE CAKE
I picked this recipe because of the ease of preparation and the basic techniques it contains.
It will start your New Year out on a high note. This very simple recipe will thrill you with its tasty results. Even accomplished bakers will be happy. This box cake doesn't taste like it's from a prepared cake mix. It's quick and easy to prepare. If you have never baked before, it will give you the basics on how to use your equipment in the kitchen.
You are ready to begin after you gather the following, they are your "Mise en place".
I picked this recipe because of the ease of preparation and the basic techniques it contains.
It will start your New Year out on a high note. This very simple recipe will thrill you with its tasty results. Even accomplished bakers will be happy. This box cake doesn't taste like it's from a prepared cake mix. It's quick and easy to prepare. If you have never baked before, it will give you the basics on how to use your equipment in the kitchen.
You are ready to begin after you gather the following, they are your "Mise en place".
INGREDIENT LIST:
1 (15.25 oz) box of very chocolaty cake mix. The brand doesn't make a difference. German Chocolate cake mix gives you a very "dull" tasting cake. Look for cake mixes that say "fudge" or "dark chocolate" on the label. If the cake box says "pudding mix added" you still add your box of pudding mix too. Don't use a box brownie mix by accident.
1 (3.4 oz) box "jello" Brand INSTANT chocolate pudding. DO NOT USE diet or no sugar instant pudding mix. (I've never tried any other brands of instant pudding mix)
1 (12 oz pkg) semisweet chocolate chips (do not use mini chocolate chips) If you use the bulk packages of chips, 1 1/2 cups chips is equal to a 12 ounce package.
1 (12 oz pkg) semisweet chocolate chips (do not use mini chocolate chips) If you use the bulk packages of chips, 1 1/2 cups chips is equal to a 12 ounce package.
2 large eggs (room temperature)
1 3/4 cup whole milk (room temperature) you can use skim without effecting the outcome.
(Cold ingredients are brought to room temperature when baking.)
(Cold ingredients are brought to room temperature when baking.)
1 1/2 teaspoons Vanilla (I don't recommend "Imitation Vanilla". It is sometimes it is called Vanillin.)
Shortening
Unsweetened Cocoa or flour
EQUIPMENT LIST:
Stand mixer or Hand mixer (wooden spoon and bowl works too)
Flour sifter (a sieve and a large bowl is an excellent alternative)
rubber spatula
measuring spoons
glass measuring cup
coffee cup and table fork
parchment paper (wax paper works too), pencil and scissors
9" X 13" cake pan (aluminum or glass) If you use a glass pan lower the oven temperature to 325.
cooling rack ( if you don't have one, use 4 matching coffee cups turned upside down) The object is to elevate the hot cake so air can circulate evenly on all sides.
pot holders/oven mitts
apron
Sharp pointed steak knife or any thin bladed knife
When I set up my work space I also have paper towels handy and a small towel to be ready for spills. Yes, adults spill too.
TIME TO BAKE SOMETHING DELICIOUS:
1: Preheat your oven to 350 F degrees. Before you turn on the oven make sure the rack is set in the center of the oven. The rack set too high will burn your cake top, The rack too low will burn the bottom of the cake. If you don't know how to do this have someone show you. All stoves are different so I can't explain how to set your oven temperature and turn it on (my stove has 2 knobs I have to set to turn on my oven).
2: Prepare your 9" X 13" pan. Cut parchment or wax paper to fit the bottom of the pan. Trace the bottom of the pan on the paper and cut just inside the line. Put a heaping tablespoon of shortening on a piece of paper towel to grease the pan. Cover every surface of the pan, especially down in the corners. When your pan is well greased place the parchment in the bottom. Stick it firmly down and smear shortening on the top of the parchment too.
Do this next step over a trash can: take a heaping tablespoon of cocoa or flour and shake it around in your pan. Dust all the sides and bottom with the cocoa or flour. (It's a chocolate cake, I like to use cocoa. Flour sometimes leaves white dust on the outside of the cake when it is baked). When you have every surface coated, dump the excess flour or cocoa in the trash. You are greasing and flouring the pan to prevent your cake from sticking to the sides of the pan.
3: Sifter and bowl (your mixer bowl can be used to sift into): Sift the pudding mix with the cake mix. You can dump both boxes in the mixer, but if the cake mix has lumps in it the more you will have to beat it to remove the lumps. Over beating of the cake makes the cake less fluffy. When you sift the cake mix it breaks up the lumps and distributes the pudding mix evenly though out the cake mix.
4: Crack the eggs into the coffee cup. Scramble them with the fork. (If you are a new to baking, have some one show you how to crack an egg. It can be a scary thing to do.) If you get shell in your eggs, you use one half of the shell to scoop out the little piece. (If you try to pick it out with your fingers or use a utensil to get it out, all that happens is, it scoots away from you).
5. Stir the scrambled eggs and vanilla in to the 1 3/4 cup milk. With the dry mix in the mixing bowl, turn the mixer on the lowest speed. If you turn to a higher speed it will cause the dry ingredients to poof out of the bowl when you add the milk mixture.
With the mixer running slowly add the milk mixture. When you have added the milk mixture mix only until all dry mix is incorporated. Stop the mixer and use the spatula to scrape down the sides and bottom of the bowl. Make sure all the dry mix has been incorporated. Remove the spatula and turn the mixer back on. Mix on medium speed approximately 1-2 minute. Your mixture should now be smooth. (I only needed 1 minute to finish mixing.)
6. Remove the beaters and scrape them off. Pour Chocolate chips into the mixture. Use the spatula to "fold" them throughout the batter. (Folding is stirring but you don't go round and round. You use the spatula to slice down into the batter and scoop it up and fold it over. You do this till you have thoroughly mixed the chips throughout the batter. (do it quickly so you can get the cake in the oven.)
Pour cake batter into the center of the prepared pan. Use the rubber spatula to scrape out bowl and smooth batter evenly out to the edges in the pan.
7. Place the pan of cake batter in the oven on the center rack in the center of the rack. (The pan's long dimension should be parallel to the front of the oven). Close the door. Don't forget to set the timer. I use 25 minutes to start. The cake may take longer, all ovens are different. Do not open the door to look at the cake before this. Opening the door only cools the oven and makes the cake cook unevenly.
At 25 minutes check the cake. When you open the door and pull out the rack, leave the cake on the rack. Take the tips of your fingers and gently pat the center of the cake. If it feels bouncy (Pudding like) like there is liquid under the surface push the rack in and set the timer for 10 minutes more.
If the cake feels firm, take the steak knife and in the center of the cake slide the knife straight down and then pull it straight back up. Do not leave it setting in the cake. If the blade has the look of of thick pudding stuck on it then you need to bake it another 5 minutes. If it comes out with hardly any chocolate on it your cake is done (I was taught to use a tooth pick to test for done ness, it doesn't work on this cake because the melty chips cling to the wood and make you think the cake is not done..
If the cake has pulled away from the sides of the pan it is usually done.
8. Remove the cake from the oven, let your cake cool on the cooling rack for 10 minutes. (Turn off your oven at this point). After 10 minutes run a round pointed knife around the edge of the pan to make sure the cake is loose from the sides. Turn your cake out onto a cookie tray or sheet pan, lined with wax paper, and place on the cooling rack to cool. Don't forget to peel off the parchment paper (what is on the bottom of the cake while baking) while the cake is warm. (When you put wax paper under the cake on the tray it keeps it from sticking to the plate/tray. You may want icing on the cake. When it is cool you can move it to a nicer plate if you have the paper to keep it from sticking to the plate. (You can leave it on this tray, icing it when cool as a one layer cake)
9. The cake is perfect to eat just like it is with no icing, but if you like icing there will be simple directions on how to ice your cake, turning it into a layer cake. This is a very rich moist cake it is very good without icing.
A creamy Chocolate Icing:
http://bakingatbabas.blogspot.com/2016/01/the-icing-on-cake.html
10. While your cake is baking, you can clean up. Make sure to wipe the mixer down. Any batter left on it will to dry and be very hard to get off. The batter will grow bacteria which can make you sick. After you wash and dry all your items, put them away, wipe down the counter. Don't forget to sweep the floor too.
With each recipe I will introduce a different procedure/technique used to bake great breads, cakes, cookies and pies. I want you to be able to complete the recipes you choose with success.
cooling rack ( if you don't have one, use 4 matching coffee cups turned upside down) The object is to elevate the hot cake so air can circulate evenly on all sides.
pot holders/oven mitts
apron
Sharp pointed steak knife or any thin bladed knife
When I set up my work space I also have paper towels handy and a small towel to be ready for spills. Yes, adults spill too.
TIME TO BAKE SOMETHING DELICIOUS:
1: Preheat your oven to 350 F degrees. Before you turn on the oven make sure the rack is set in the center of the oven. The rack set too high will burn your cake top, The rack too low will burn the bottom of the cake. If you don't know how to do this have someone show you. All stoves are different so I can't explain how to set your oven temperature and turn it on (my stove has 2 knobs I have to set to turn on my oven).
2: Prepare your 9" X 13" pan. Cut parchment or wax paper to fit the bottom of the pan. Trace the bottom of the pan on the paper and cut just inside the line. Put a heaping tablespoon of shortening on a piece of paper towel to grease the pan. Cover every surface of the pan, especially down in the corners. When your pan is well greased place the parchment in the bottom. Stick it firmly down and smear shortening on the top of the parchment too.
5. Stir the scrambled eggs and vanilla in to the 1 3/4 cup milk. With the dry mix in the mixing bowl, turn the mixer on the lowest speed. If you turn to a higher speed it will cause the dry ingredients to poof out of the bowl when you add the milk mixture.
With the mixer running slowly add the milk mixture. When you have added the milk mixture mix only until all dry mix is incorporated. Stop the mixer and use the spatula to scrape down the sides and bottom of the bowl. Make sure all the dry mix has been incorporated. Remove the spatula and turn the mixer back on. Mix on medium speed approximately 1-2 minute. Your mixture should now be smooth. (I only needed 1 minute to finish mixing.)
6. Remove the beaters and scrape them off. Pour Chocolate chips into the mixture. Use the spatula to "fold" them throughout the batter. (Folding is stirring but you don't go round and round. You use the spatula to slice down into the batter and scoop it up and fold it over. You do this till you have thoroughly mixed the chips throughout the batter. (do it quickly so you can get the cake in the oven.)
Pour cake batter into the center of the prepared pan. Use the rubber spatula to scrape out bowl and smooth batter evenly out to the edges in the pan.
7. Place the pan of cake batter in the oven on the center rack in the center of the rack. (The pan's long dimension should be parallel to the front of the oven). Close the door. Don't forget to set the timer. I use 25 minutes to start. The cake may take longer, all ovens are different. Do not open the door to look at the cake before this. Opening the door only cools the oven and makes the cake cook unevenly.
At 25 minutes check the cake. When you open the door and pull out the rack, leave the cake on the rack. Take the tips of your fingers and gently pat the center of the cake. If it feels bouncy (Pudding like) like there is liquid under the surface push the rack in and set the timer for 10 minutes more.
If the cake feels firm, take the steak knife and in the center of the cake slide the knife straight down and then pull it straight back up. Do not leave it setting in the cake. If the blade has the look of of thick pudding stuck on it then you need to bake it another 5 minutes. If it comes out with hardly any chocolate on it your cake is done (I was taught to use a tooth pick to test for done ness, it doesn't work on this cake because the melty chips cling to the wood and make you think the cake is not done..
If the cake has pulled away from the sides of the pan it is usually done.
 |
| Cake out of the pan cooing on the rack. |
9. The cake is perfect to eat just like it is with no icing, but if you like icing there will be simple directions on how to ice your cake, turning it into a layer cake. This is a very rich moist cake it is very good without icing.
A creamy Chocolate Icing:
http://bakingatbabas.blogspot.com/2016/01/the-icing-on-cake.html
10. While your cake is baking, you can clean up. Make sure to wipe the mixer down. Any batter left on it will to dry and be very hard to get off. The batter will grow bacteria which can make you sick. After you wash and dry all your items, put them away, wipe down the counter. Don't forget to sweep the floor too.
You have made a great start to baking a bonanza of desserts and breads for your friends and family.
It has been fun sharing my kitchen with you . Don't forget to look back to see if you want to ice your cake. The recipe will follow.
With each recipe I will introduce a different procedure/technique used to bake great breads, cakes, cookies and pies. I want you to be able to complete the recipes you choose with success.
Other blogs by me:
A quilting, sewing, crafts, cooking, a little gardening, and prose and poetry
Tutorials for baking yeast bread and Cinnamon rolls
http://gloriouscreations.blogspot.com/2011/05/cinnamon-rolls-from-challah.html
http://gloriouscreations.blogspot.com/2011/05/challah-made-easy.html
Tutorials for baking yeast bread and Cinnamon rolls
http://gloriouscreations.blogspot.com/2011/05/cinnamon-rolls-from-challah.html
http://gloriouscreations.blogspot.com/2011/05/challah-made-easy.html
a cultivation of life blog. Stories about pets, and a place where I air grievances.
About our farm and gardening (a few recipes using our produce)
http://organicinstlouis.blogspot.com/2014/04/farm-to-table-recipes.html
http://organicinstlouis.blogspot.com/2014/04/farm-to-table-recipes.html
Stories about our two pitbulls:
Meydel and Boychik
All contents of these blogs, the writings, photos, tutorials, are my own. If I borrow or use something from some one else I give credit. Please do not copy without permission.
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