Cake and Cookie Baking Tips for Beginners

Cake and Cookie Baking Tips for Beginners Are you new to baking cakes and cookies? Not sure how to read and follow recipes? Here are some baking tips to get you started.

All ingredients should be at cool room temperature. Unless the recipe states otherwise, use unsalted butter. If you have only salted butter on hand, reduce the amount of salt in the recipe by 1/4 teaspoon per stick of butter. Use regular butter, not whipped, and don't substitute margarine unless the recipe gives it as an alternative. Unless otherwise stated, eggs used in baking recipes should be the large size. Use dry measures for dry ingredients and wet measures for liquid ingredients. Measuring cups for dry ingredients come in individual sizes (1/4 cup, 1/3 cup, 1/2 cup, 1 cup). You fill the cup completely with the flour or other dry ingredient and level it off. Liquid measures are marked with lines for various amounts (1/3 cup, 4 ounces, etc.), with some space at the top so the liquid doesn't spill. You pour the liquid in up to the desired line. To measure flour, stir up the flour, then swoop the measuring cup into the flour, and level the flour even with the top of the cup using a knife or the side of your hand. To measure sugar or cocoa, spoon it into the cup. To measure brown sugar, spoon it into the cup and pack it down with the back of the spoon. When measuring sticky ingredients such as molasses or honey, lightly oil the inside of the cup first. You must sift flour for cakes and confectioners' sugar when you're using it in icing. For cakes, sift the flour, measure it, then sift it again with the dry ingredients. You don't need to sift flour for pies or most cookies. Chocolate must be melted over low heat or it will burn. You can melt it in the top of a double boiler (a pan with two parts; the top sits in the bottom pan, which contains boiling water). You can also put it in a microwave-proof container and heat on 80 percent power for 1 minute. It should still be lumpy when you remove it; keep stirring until it is smooth. If it is still lumpy, return it to the microwave and heat in 10-second increments on 80 percent power until smooth. To cream butter (with or without the sugar), beat it at high speed on an electric mixer for about 2 minutes, or until it is fluffy. If a recipe tells you to fold in egg whites or cream, it means to spoon the egg whites or cream over the batter, then move a rubber spatula in a circular motion from the bottom of the bowl to the top of the batter, "folding" in the whites or cream. You can also use a wire whisk to gently whisk in the eggs or cream. Use the size of pans indicated in the recipe. Always turn the oven on for at least 15 minutes before you will be using it, so it has time to reach the proper temperature. Baking (cookie) sheets come with and without sides. Some recipes refer to a baking sheet with sides as a jelly-roll pan. Cookies bake the most evenly on a cookie sheet without sides, but it's OK to use one with sides. Space drop cookies at least 1 1/2 inches apart on the baking sheet so they have room to spread. Most cookies should cool on the baking sheets for a minute or two to "set" before they're removed to wire racks to cool completely. Cakes should cool completely in the pan before being inverted onto a plate or cardboard round. Run a knife between the cake and the sides of the pan first to loosen it. Cake and Cookie Baking Tips for Beginners

Baking Without Gluten - Cake Recipes for Celiac Sufferers

Baking Without Gluten - Cake Recipes for Celiac Sufferers Celiac disease is an autoimmune disease, often genetically inherited, in which the sufferers are intolerant of gluten. Celiac disease is caused by an abnormal reaction to gliadin, which is a gluten protein found in wheat, barley, and rye. The only cure is abstinence from gluten, which means that a whole new method of eating has to be learned.

It can be said that if celiac sufferers avoid flour, they will be fine. Although this is simplistic, it is not far wrong. But celiac sufferers have birthdays and celebrations the same as anyone else. And that means they may want a cake now and then, even while avoiding flour. It is possible to bake without flour and there is a whole range of products on the market for gluten-free alternatives. However, for various reasons, the products may not be viable alternatives: they may not be available locally; or they may be priced beyond your budget. For many people, adapting regular recipes has to be the answer. For those who wish to adapt mainstream recipes, I have provided a few recipes below. Rice Pudding Cake Despite its name, it is a firm and heavy moist cake, and it is full of flavor. It is firm enough to cut into large slices. I did not develop this recipe it was given to me over twenty years ago by a friend in Western Australia. Her daughter was gluten intolerant. It is still one of the nicest gluten-free cakes I have ever tasted. Ingredients: 3 cups cooked rice 4 eggs, beaten 1/2 cup demerara sugar 2 medium bananas, mashed 2 apples, finely chopped or grated 1 pear grated 500g (1 pound) cottage cheese 2 cups mixed dried fruit 1/2 cup dried apricots, chopped 1/2 cup almonds or brazil nuts, roughly chopped grated rind of one large orange 1 teaspoon nutmeg 1 teaspoon cinnamon 1 teaspoon all spice Heat oven until 2200 C, 4000 F Method: Combine everything and mix well, and place in a greased bundt tin or a fluted ring tin to give the hole in the center. Bake for about half an hour until firm and cooked through. When a skewer comes out clean, the cake is cooked. Cool in the tin, refrigerate for a few hours, and then serve with cream. Flourless Black Forest Gateaux Serve warm with ice cream or whipped cream, or simply dusted with icing sugar. To keep this recipe totally flour free dust the tin with cacao. Ingredients: Cake: 4 (1 ounce) squares semisweet chocolate, chopped 1/2 cup butter 3/4 cup white sugar 1/2 cup cocoa powder 3 eggs, beaten 1 teaspoon pure vanilla extract Filling: a jar of Morello or Sweet cherries in natural juice. 1 Tub of thick whipping cream. Preheat oven to 3000degrees F or 1500 degrees C. Method: Grease an oblong Swiss roll tin, or a jelly pan and dust with cocoa powder. Melt the chocolate in a bowl over boiling water, but do not let the bowl touch the water. When the chocolate is melted, add the butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into the prepared pan. Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Place powdered sugar or cocoa powder on a piece of kitchen paper and place the cake on it. Drain the jar of morello cherries and whip the cream until it holds its shape; then add the cherries. Place on top of the cake and roll up like a roll. Top with grated chocolate and serve with cream. Healthy Fruit Cake This recipe makes an excellent cutting cake. To make a 11/2 lb cake in an 8" tin: Ingredients: 1 large banana, as green as possible 1 large carrot, peeled and grated 2 eggs 100 ml olive oil 4 oz (100g)granulated sugar 1 table spoon of black treacle/ molasses 8 oz (200g)gluten free flour mix 1/2 teaspoon of bicarbonate of soda 1/4 teaspoon of cream of tartar 1 level teaspoon of mixed spice 1 level teaspoon of ground ginger 1 level teaspoon of cinnamon 8 oz (200g) mixed dried fruit several glace cherries green and red Preheated oven, 350°F or 180°C Method: Beat the banana and carrot to a smooth puree with the olive oil, sugar and egg in a food processor. Add the flour and beat in. Add the treacle, spices, and raising agents and beat in. Add the fruit and beat in. Pour the mixture immediately into a deep 8" cake or 2 lb loaf tin lined with a layer of non-stick baking paper. Bake for 11/4 to 11/2 hours. Chocolate Almond Gateau Ingredients: Cake: 110g/4oz best-quality dark chocolate (70 percent cocoa solids) 2 tablespoons white rum 110g/4oz whole almonds 110g/4oz butter, preferably unsalted 110g/4oz caster sugar, plus 1 tbsp extra, to mix with the egg whites 3 eggs, preferably free-range, separated For the chocolate icing: 110g (4oz) best-quality dark chocolate (70 percent cocoa solids) 2 Tablespoons white rum 110g/4oz unsalted butter To decorate: crystallized violets flaked almonds You will also need 2 x 18cm/7in sandwich tins. Method: Preheat the oven to 180C/350F/Gas 4. Line the base of each of the tins with greaseproof paper. Brush the bottom and sides with melted butter and dust with a little rice flour. Melt the chocolate with the rum in a heatproof bowl over a pan of simmering water or in a low oven. Bring a small saucepan of water to the boil and add the almonds. Bring back to the boil for 2-3 minutes and then test an almond to see if the skin is loose. Drain the almonds, peel and discard the skins. Grind the whole almonds in a food processor until they are slightly gritty. Cream the butter and add the sugar. Beat until pale, light and soft. Beat in the egg yolks, one by one. Whisk the egg whites until stiff. Add the extra tablespoon of sugar and continue to whisk until stiff peaks form, then add the melted chocolate to the butter and sugar mixture. Divide the prepared almonds into four portions. Add one portion to the creamed mixture. Fold in a quarter of the egg white, followed by more almonds. Fold in the remaining eggs and almonds alternately until they have all been added. Divide the mixture between the two prepared tins and make a hollow in the center of each cake. Bake in the oven for 20-25 minutes. The sides should be cooked but the center still a little unset. Leave to cool for a few minutes in the tins; them remove them from the tin. Allow the cake to cool completely before frosting. To make the icing, melt the chocolate with the rum in a heatproof bowl over a pan of simmering water or in a low oven. Whisk in the butter, a tablespoon at a time, until melted. Remove from the heat and whisk occasionally until cool. If the icing seems too runny, put the bowl in the fridge and allow to firm up. Whisk to lighten and then use. When the cake is completely cold, fill and ice with the chocolate mixture. (If you want to cover the sides and pipe a border around the top, make 11/2 times the quantity of icing.) Decorate with flaked almonds and crystallized violets. Tia Maria and Chocolate Cheesecake Rice does not contain gluten and the Asian food stores have rice cakes which are gluten free. Ingredients: Base: 125g (4oz) rice cakes 50 g (1 1/2oz) butter, melted Filling: 2 teaspoons powdered gelatin 11/2 tablespoons hot water 125ml (4oz) cream, whipped 375g (12oz) cream cheese 1 tablespoon castor sugar (powdered sugar) 200g condensed milk 1 tablespoon of orange zest 100 ml Tia Maria or a liquor of your choice Topping: 60g (2oz) dark chocolate, melted Method: Mix the crushed rice cookies and melted butter and press on to the base and sides of your chosen container. Dissolve the gelatin in hot water, and let stand. Blend the cream cheese and the sugar, add the condensed milk, and the liquor. Whip the cream until it holds its shape and fold into the cheese mixture, fold in the gelatin. Melt the chocolate either in the microwave on half power or in a bowl over hot water. Make certain the bottom of the bowl is not in contact with the water as it will be grainy. Add the orange zest and then add to the cheese mixture. You can swirl it in to give a marbled effect of combine it to look paler like coffee. Pour the mixture into the crust and chill for a few hours. Serve with cream. Orange Almond Cake with Orange Sauce A moist and light orange flavored cake that can be served alone with a light yogurt for afternoon tea, or add the orange sauce for a decadent dessert! Ingredients: Cake: 3 eggs, separated 2/3 cup white sugar 1/4 cup rice flour 1 teaspoon ground cinnamon 1/2 cup orange juice 1 tablespoon of orange zest 1 1/2 cups finely ground almonds Orange Sauce: 2 tablespoons heavy cream 2 cups white sugar 1 cup freshly squeezed orange juice 2 tablespoon grated orange zest 1/2 cup butter 4 egg whites Preheat the oven to 325 degrees F (165 degrees C). Grease a 10 inch springform pan with cooking spray, and dust with rice flour. Method: In a large bowl, whip egg yolks with 2/3 cup of the sugar until thick and pale. This will take about 5 minutes with an electric beater, and it is ready when the beater is taken out of the batter and it leaves a trail. Stir in the rice flour the orange juice, the orange zest, and then fold in the almond meal and cinnamon. In a separate glass or metal bowl, with absolutely no trace of fat, whip 3 egg whites until they hold a stiff peak: they will not incorporate any air at all if there is fat or egg yolk in the bowl. Fold into the almond mixture until well blended. Pour into the prepared pan, and spread evenly. Bake for 35 to 40 minutes in the preheated oven until a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack. To make the orange sauce, cream together the butter and 2 cups of white sugar in a medium bowl. Stir in the cream, and place the dish over a pan of barely simmering water. Stir in orange juice and zest. Whip 4 egg whites in a separate bowl until soft peaks form. Fold into the orange sauce. Spoon over the cake and serve immediately. Baking Without Gluten - Cake Recipes for Celiac Sufferers

Make Fast Cash - Baking Holiday Cookies

Make Fast Cash - Baking Holiday Cookies Is there a collage in your town, or maybe in a town close to you? If there is than you are in the perfect place to make money easy and fast. How many of these collage kids do you think are homesick? I remember my college days how much I missed home. Around the holidays before winter break were the worse days that I had. I would just sit around, and think about all the things that I was missing for the first time in my life. One of the biggest things was the baking of the holiday cookies, I know of all the things to miss that was kind of odd but it was a tradition.

My second year of school, I knew that the holidays were looming and so was the depression, this year I was going to do something about it. I figured if I was missing home the other kids were too. I went to the president of the university, after a lot of begging and promises I was granted permission to use the kitchen one night. I hung fliers everywhere. On them, I put for just ten dollars, come make cookies with friends and take home a dozen. I was so shocked when 1000 kids wondered in the kitchen that night. Let's do some math out of the ten dollars I charged two dollars went towards the baking supplies. I left that kitchen the next morning with a warm heart and 8000 bucks in hand. What is stopping you? Make Fast Cash - Baking Holiday Cookies

Vegan Holiday Baking - Pumpkin Chocolate Chip Cookies

Soft, spicy, and generously sized, these decadent vegan Christmas cookies are the perfect holiday treat or an ideal finale to your vegan holiday feast.

Vegan egg-replacement options

Cookie Recipes For Kids

If you're new to vegan baking, you may be wondering how to work around the eggs that most baking recipes call for. The answer is finding the right egg substitute for the dish you're creating. In non-vegan recipes eggs are generally used to either provide leavening or act as a binder, or both. Vegan egg substitutes do the same, but different substitutes provide differing degrees of binding and leavening. Any of the vegan egg replacements listed below will work well in these cookies.

Ener-G Powdered Egg Replacer, available on-line and in many health food stores. Highly recommended. Banana, mashed. Half a banana equals one egg. Applesauce and baking powder. 1/4 cup applesauce mixed with 1/2 tsp baking powder equals one egg. Cornstarch and baking powder. One heaping Tbs. cornstarch and a small pinch of baking powder mixed with two Tbs. water equals one egg.

One of the best things about these cookies is that they store very well - in fact, they actually get better if they're made in advance. For optimal flavor, make these cookies a day or so in advance and store in an air-tight container until you're ready to serve.

Ingredients:

1 cup Nucoa or Butter-Flavored Crisco

2 cups white sugar

2 "eggs" (see vegan egg-replacement options above)

2 teaspoons vanilla extract

1 15 ounce can pumpkin pie filling (for a less sweet cookie, use a can of pumpkin puree)

4 cups flour

1 1/2 tsp baking soda

1 1/2 tsp baking powder

1 tsp salt

1 tsp cinnamon

Pinch ground nutmeg

1 cup semisweet chocolate chips (the cheapest available are usually dairy-free)

Have two greased cookie sheets ready. Preheat oven to 375 degrees.

Put shortening and sugar in a large mixing bowl. Using an electric beater, cream until smooth. Beat in "eggs." Stir in vanilla and pumpkin until well blended.

Combine flour, baking soda, baking powder, salt, cinnamon and nutmeg in another mixing bowl. Stir into the pumpkin mixture. Add chocolate chips.

Drop eight round tablespoons of dough onto each cookie sheet. Cookies will spread as they bake. Bake 10-12 minutes, or until edges begin to brown. Let cookies stand for a few minutes before removing from baking sheets to cool completely.

Re-grease sheets and repeat baking process. Store in air-tight containers until ready to serve.

Vegan Holiday Baking - Pumpkin Chocolate Chip Cookies

Going vegan doesn't mean going without delicious food! For more great vegan Christmas Cookies, plus animal-free side and main dishes for a holiday feast, visit Vegan Christmas Recipes.