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| Finished Chocolate Cake from a box, Deliciously decadent. |
If you haven't visited before, this is a blog where you can learn how to bake. We began with the most simplistic recipe. It was designed to get you familiar with Utensils and procedures in the kitchen.
Baking is a science, a chemistry lesson in disguise. If you don't measure exactly and don't complete steps in the order they are presented then your results can be less than anticipated. Baking is a fulfilling activity and can be a relaxing diversion if you are prepared. If you don't prepare it can be a lesson in frustration and NOT FUN.
I have times when I make miss-bakes and I am glad I have wild birds outside who love the gourmet treats made from my mistakes.
Our first recipe was the cake at the following link. The one this icing is ready to decorate.
The recipe is simple and it also is on the side of a box. The results guaranteed to come out right.
If you have baked your cake and didn't already consume it, the recipe follows to top your cake in style (remember I told you it was delicious without icing). You can leave this cake as a sheet cake or cut it in half and make a wonderful layer cake.
Lets ice our cake making it a decadent dessert.
Gather your "Mise en place".
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| My Mise en place |
INGREDIENT LIST:
2/3 Cup Hershey's Cocoa (Here I do brand name drop but I haven't tried other cocoas)
1/2 Cup Butter (1 stick) It also suggests margarine on the label.
1/3 Cup Milk (any milk will work)
3 Cups Powdered sugar (Brand doesn't make a difference)
1 teaspoon Vanilla (I do not recommend using "Imitation vanilla")
Your cooled Triple Chocolate cake
EQUIPMENT LIST:
Stand mixer or Hand mixer
Flour sifter (a sieve and a large bowl is an excellent alternative)
Flat rubber spatula (not a spoonula)
teaspoon measuring spoon
Yard Stick or ruler
Sharp large knife to cut the cake in half
Yard Stick or ruler
Sharp large knife to cut the cake in half
glass measuring cup (They are used for measuring wet ingredients accurately.)
1/3 cup dry measuring cup.
1 cup dry measuring cup
Dry ingredients are measured in metal or plastic measuring cups.
parchment paper or wax paper
pretty plate or tray for your cake
apron
A thin icing spatula or a round pointed silverware knife works
TECHNIQUES USED:
When baking, we use dry measuring cups and wet measuring cups. There is a proper way to use each so you will end with an accurate measure. The following is a show-n-tell on how to measure properly.
When measuring dry ingredients, use a smaller cup or large spoon and scoop the ingredient into the size cup you need to measure. Over fill the cup and then scrape the excess off with a straight edged utensil, scraping against the edge of the measuring cup.
You don't want to scoop with the measuring cup you are measuring with. When you scoop it will pack the ingredients into the cup, making your measurements inaccurate.
Pyrex cups are the ideal measuring cups for liquids. (There are also clear plastic ones available.) I prefer glass because I'm more comfortable warming ingredients in the microwave with them. When you measure your ingredient, place your cup on a level surface and lean over so you can see the line. Proceed to fill the cup to that level. I've seen people hold a cup up so it is at eye level and fill it. If the cup is slightly off level your measure could be more than you need or less than you need. A stable level work surface is the place to set the cup. In my "mise n place" you will see milk in a small plastic dry measure. My excuse is my glass measure is so old you can't read the lines. This is my new measuring cup containing the milk.
Sifting: You did this when you made the cake (you're already a pro at it!). This time you will sift to combine ingredients thoroughly
MAKING THE ICING: (PREPARING)
My ingredient list came from the back of the Hershey's cocoa can. There are mixing instructions on the can,but I have found an easier way for me to combine the ingredients.
1. First thing to do is cut the cake in half and place it on a nice plate/platter/tray.. Use a ruler or yardstick to find the center of your cake. Mark it in two places down the center. Move your ruler so it is along the the two marks and use the ruler for an edge to cut along.
Because you have paper under your cake you will be able to move 1/2 of the cake to another tray. (Cut the paper too when you are slicing the cake in half). Have your plate/tray ready to move the "bottom of your "layer" cake onto. When I am placing the cake on the plate I peel the paper from the bottom of the cake (You might need an adult to help you do this so you don't drop the cake or crack it in half. It is difficult to hold, especially if you have small hands.)
I cut 4 strips of parchment paper which are 3 inches wide. I slip these under the edges of the cake bottom. Between the cake and the plate. This is to keep the plate clean when I ice it. (I apologize I didn't realize I only had the finished iced cake with the papers under the edges.)
2. Fit your mixer with the paddle attachment or the two beaters. Do not use a whisk attachment (You will be cleaning the whisk, for what seems, forever). This recipe can be made with a bowl and wooden spoon but your arm will be tired after beating it.
3. In the mixing bowl sift the powdered sugar and the cocoa together. If needed, sift it twice. You want the cocoa thoroughly blended with the powdered sugar.
4. Melt butter in the microwave. My microwave needs 30 seconds on high. All microwaves are different. Start with 20 seconds and if it is not melted use 10 second intervals till it is totally melted. Stir the room temperature milk into the butter.
5. Add the melted butter/milk to the dry ingredients in the mixer. Turn the mixer on low to begin (remember on high you will be wearing the powdered sugar because of a huge poof). When you notice all the ingredients combined increase the speed to medium and beat some more. The icing will get a glistening look to it. If at this point the icing feels a little stiff add 1 Tablespoon milk and continue beating. Never add more than a Tablespoon at a time you don't want to end up with runny icing. If something happens and your icing is too soft or runny you can add 1/4 cup powdered sugar and beat it in.
6. When your icing is the consistency you like add your vanilla and beat it until it is thoroughly incorporated.
7. You are now ready to ice your cake. This cake will not be iced on its long sides. The main reason for this is you will have one side of your cake very crumbly because of the cut edges exposed. If we had made a traditional layer cake using 2 round pans you would not have this happen. We used only one pan because it was easier. We only had to prepare one pan.
8. Use the rubber spatula and scrape down the sides of your bowl. Look at the contents and divide into 1/3 and 2/3. You will take the 1/3 portion and put it on the bottom layer of the cake (the one on your nice tray). Spread it evenly over the layer with the icing spatula or a rounded silverware table knife.
9. Remember how you lifted the bottom layer to the plate/Tray? You will do this again and place this layer on top of the bottom layer. Make sure you peel off the paper. The cut edges should be on the same side of your layer stack. Now take the last 2/3 of the icing and put it on top. Spread the icing, end to end, dropping it down over the ends of the cake, spreading it down to the plate.
10. Pull out the papers when you are finished. Your cake is waiting for you to sample it. (Confidentially, I have found covering it with plastic wrap for a few hours really improves it. I can't give you a reason but it seems to be even more decadent. Maybe it is because I was anxiously awaiting my piece of cake.) There is a saying, "You can't have your cake and eat it too." If we eat it we won't have it but now we can easily make another one!
Make sure you cover your cake with plastic wrap so it will stay moist. It will stale quickly if left uncovered.
apron
A thin icing spatula or a round pointed silverware knife works
TECHNIQUES USED:
When measuring dry ingredients, use a smaller cup or large spoon and scoop the ingredient into the size cup you need to measure. Over fill the cup and then scrape the excess off with a straight edged utensil, scraping against the edge of the measuring cup.
You don't want to scoop with the measuring cup you are measuring with. When you scoop it will pack the ingredients into the cup, making your measurements inaccurate.
Sifting: You did this when you made the cake (you're already a pro at it!). This time you will sift to combine ingredients thoroughly
MAKING THE ICING: (PREPARING)
1. First thing to do is cut the cake in half and place it on a nice plate/platter/tray.. Use a ruler or yardstick to find the center of your cake. Mark it in two places down the center. Move your ruler so it is along the the two marks and use the ruler for an edge to cut along.
Because you have paper under your cake you will be able to move 1/2 of the cake to another tray. (Cut the paper too when you are slicing the cake in half). Have your plate/tray ready to move the "bottom of your "layer" cake onto. When I am placing the cake on the plate I peel the paper from the bottom of the cake (You might need an adult to help you do this so you don't drop the cake or crack it in half. It is difficult to hold, especially if you have small hands.)
2. Fit your mixer with the paddle attachment or the two beaters. Do not use a whisk attachment (You will be cleaning the whisk, for what seems, forever). This recipe can be made with a bowl and wooden spoon but your arm will be tired after beating it.
3. In the mixing bowl sift the powdered sugar and the cocoa together. If needed, sift it twice. You want the cocoa thoroughly blended with the powdered sugar.
4. Melt butter in the microwave. My microwave needs 30 seconds on high. All microwaves are different. Start with 20 seconds and if it is not melted use 10 second intervals till it is totally melted. Stir the room temperature milk into the butter.
5. Add the melted butter/milk to the dry ingredients in the mixer. Turn the mixer on low to begin (remember on high you will be wearing the powdered sugar because of a huge poof). When you notice all the ingredients combined increase the speed to medium and beat some more. The icing will get a glistening look to it. If at this point the icing feels a little stiff add 1 Tablespoon milk and continue beating. Never add more than a Tablespoon at a time you don't want to end up with runny icing. If something happens and your icing is too soft or runny you can add 1/4 cup powdered sugar and beat it in.
6. When your icing is the consistency you like add your vanilla and beat it until it is thoroughly incorporated.
7. You are now ready to ice your cake. This cake will not be iced on its long sides. The main reason for this is you will have one side of your cake very crumbly because of the cut edges exposed. If we had made a traditional layer cake using 2 round pans you would not have this happen. We used only one pan because it was easier. We only had to prepare one pan.
8. Use the rubber spatula and scrape down the sides of your bowl. Look at the contents and divide into 1/3 and 2/3. You will take the 1/3 portion and put it on the bottom layer of the cake (the one on your nice tray). Spread it evenly over the layer with the icing spatula or a rounded silverware table knife.
9. Remember how you lifted the bottom layer to the plate/Tray? You will do this again and place this layer on top of the bottom layer. Make sure you peel off the paper. The cut edges should be on the same side of your layer stack. Now take the last 2/3 of the icing and put it on top. Spread the icing, end to end, dropping it down over the ends of the cake, spreading it down to the plate.
10. Pull out the papers when you are finished. Your cake is waiting for you to sample it. (Confidentially, I have found covering it with plastic wrap for a few hours really improves it. I can't give you a reason but it seems to be even more decadent. Maybe it is because I was anxiously awaiting my piece of cake.) There is a saying, "You can't have your cake and eat it too." If we eat it we won't have it but now we can easily make another one!
Make sure you cover your cake with plastic wrap so it will stay moist. It will stale quickly if left uncovered.
You will enjoy your cake much more if you have finished cleaning up the kitchen and put everything away (You can sit down and enjoy the results of your labors). A glass of Milk is the perfect accompaniment for your slice of cake.
These recipes have been easy ones. They were picked to familiarize you with kitchen equipment and procedures. Confidence in the kitchen will lead you to success. This is any recipe not just Baking.
Enjoy your cake and know you can mix one up at anytime. It's not a gorgeous cake, but it is a decadent cake with flavors and textures you find in fine desserts. It's a cake a grandma would be proud to serve.
Look back in a couple of weeks for another recipe. This one will be chocolate too.
With winter here, the extra heat from using the oven doesn't go to waste.
Print the blogs out and begin your own Cookbook. If you print on only one side of the page you can use the back of the page to place clippings of recipes you would like to try. Or use it to journal your baking results (paste a picture of your cake on the page back)
Hint: Use clear plastic 8 1/2" X 11"sleeves to put your pages in.
That way you can have them right beside you while you are baking without risk of dirtying them.
Hint: Use clear plastic 8 1/2" X 11"sleeves to put your pages in.
That way you can have them right beside you while you are baking without risk of dirtying them.
Looking forward to baking with you.
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.
If I borrow or use something from some one else I give credit.
Hi Gloria,
ReplyDeleteWell the penny has dropped as they say. Nice to meet you since we've been on the same list for ages and ages - LOL.
Warm hugs,
Ruthie in Israel
You have been a lurker Ruthie, I'm glad you stopped by. Contact me privately through my email.
ReplyDelete