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- MAY-JUN
Mini Galettes Des Rois
The galette des rois, or French king cake, is a traditional French pastry made to celebrate the Christian feast day of Epiphany on January 6, commemorating the day the three kings arrived to visit the infant Jesus. Combining an incredibly easy recipe for rough puff pastry and a simple almond filling, these beauties will make you the reigning champion of puff pastry. We also show you how to rule those gorgeous regal patterns with just a few simple cuts.
- 1¼ cups unsalted butter, cubed
- 2¼ cups plus 1½ teaspoons all-purpose flour, divided
- 2 teaspoons kosher salt, divided
- ½ cup ice water
- 3 tablespoons unsalted butter, room temperature
- ½ cup superfine natural almond flour
- ¼ cup granulated sugar
- 2 large egg yolks , divided
- ¼ teaspoon almond extract
- 1 whole almond
- 1 teaspoon water, room temperature, plus more for brushing
PRO TIP:
Eid Baking With Amanda Saab
How would you describe your baking style?Amanda Saab: I love taking the traditional Lebanese flavors that my grandmother and mother taught me and combining them with all-American classics. Thats what I grew up withthe best of both cultures. I grew up watching the Food Network while my mom was in the kitchen making maamoul. This fusion of my two cultures through food has been a recurring theme throughout my life.What is a signature recipe you recommend for first-time visitors to Amandas Plate?AS: Last Eid, I made these Ashta Filled Creampuffs. Its traditional pâte à choux but kind of an American-style, over-stuffed cream puff and filled with ashta, a Middle Eastern sweetened clotted cream. Theyre a beautiful marriage of so many delicious cultures and a perfect representation of me.For bakers who
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Sugar Deepens Color And Flavor
Thank sugar for the appealing golden-brown color of many baked desserts. As sugar gets hot, it undergoes a cascade of chemical reactions called caramelization. In this process, sugar molecules break down into smaller and smaller parts and begin to turn deeper shades of brown and develop more complex flavors.
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Have Your Ingredients Ready
This is often the reason for cake disasters.
- Always prepare all your ingredients on the table before you start mixing. That way you won’t forget anything. And, you won’t over or undermix ingredients while trying to look for something.
- Follow the steps mentioned in the recipe. There is a reason why a recipe says – preheat the oven, prepare your baking pans, etc. This gives you just enought time for preheating, measuring, sifting, creaming, etc.
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Recipe Index & Resources
RECIPE INDEXBARS AND COOKIESBlack-and-White Cookies 65Chocolate Wafers 26Fannie Farmer Inspired Brownies 54Ghorayeba 18Grape Jelly-Stuffed Peanut Butter Cookies 97Our Favorite Chocolate Chip Cookies 101PB& J Mousse Bars 97Smores Chocolate Cheesecake Bars 11BREADSCinnamon Crunch Banana Bread 112Cuban Bread 38Hawaiian Rolls 89Honey Buns 37Milk-and-Cookies Sweet Rolls 106PB& J Scones 93Spinach and Onion Braided Loaf 5CAKESBumpy Cake 77Chocolate Chip Cookie Layer Cake 103Chocolate Wafer Icebox Cake 26Citrus Chiffon Cake 88Edna Lewis Blueberry Cake with Blueberry Sauce 57Granny Kelletts Jam Cake 51Sugared Peanut Butter-Jam Cake 96Turmeric Cake with Honey Buttercream 19FROSTINGS, FILLINGS, GARNISHES, AND GLAZESBlueberry Sauce 58Chocolate Chip Buttercream 103Chocolate Chip Cookie Filling 106Chocolate Ganache 66Cinnamon Sugar Topping 112Citrus Glaze 88Dark Chocolate Ganache 102Edible Cookie Dough 103Fudge Frosting 78Honey Glaze 38Peanut Butter Frosting 96Peanut Butter Glaze 93Raspberry Filling 96Thick Strawberry Jam 93Vanilla Buttercream 78MISCELLANEOUSBananas Foster 74Chocolate Ice
Prepare Your Cake Pans
There is nothing worse than to have your cake stuck to the pan. Is there? All that hard work! But, what is the best way to prep your pans?
- You can buy a special spray for baking, which is a combination of flour and oil. But, the simplest is of course to brush the pan with butter and coat with flour. Shake the pan so the flour coats the surface properly then tap the pan over the sink to shake out the excess flour. It is important to tap out the excess flour otherwise it can affect the texutre of the crumb of the cake.
- For me, the rule of thumb is to grease the pan and line with a piece of parchment paper on the bottom.
- In some cakes, if you do not prepare the sides of your pan, it can affect the rise of your cake. So, when necessary, I use the same approach: grease and line with a piece of parchment paper on the sides as well. And at other times, I will use an oil spray for the sides and its good to go.
- In addition, always fill your pan â full leaving enough room for the cake to rise.
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About Bake From Scratch
Magazine covers are used for illustrative purposes only and you may not receive a copy of the particular issue depicted. Your subscription will include the most recent issue once your subscription begins. Magazine covers are the property of the publisher. This site is not officially affiliated with, associated with, or endorsed by Bake from Scratch or the publisher.
- Language: English
Why Bake A Cake From Scratch
The truth is, baking a cake from scratch is easy. It really is. I think the real problem is that people perceive it as hard. Otherwise, why would there be so many box-mixes out there? Right? I don’t use box mixes, and yet I can’t think of how it would be any easier than baking a cake from scratch.
First of all, let’s look at the ingredients in a basic cake – butter, sugar, flour, leavening, and liquid. I bet these are ingredients you already have on hand. So, in truth, the box mix is an extra ingredient that you need to buy. So how it is easier? Let me know in the comments.
And yet, baking is a science, each ingredient plays an important role and has the ability to alter the end product. Hence, it requires a specific process and procedure that we must follow to get the best results.
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Don’t Over Or Under Mix
I know this is very confusing. What does it mean to overmix or undermix a cake? How do I know when itâs enough? And, no it has nothing to do with your hand mixer, stand mixer, or if you use a whisk or spatula. But, it has to do with the ingredients and how they blend together or how they change when combined with other ingredients.
Most recipes will tell you how long to mix. And yet, if youâre still not comfortable, use a kitchen timer. .
Most standard cakes have a simple formula:
- Cream the butter and sugar – You will know when this it’s done because it will appear light, fluffy and creamy. When overmixed, the butter will get softer and soupy rather than creamy.
- Add eggs, one at a time, and incorporate each egg well. What it means is, add each egg at about 20-sec intervals, combine the first until no yellow is visible. Then, add the next one, and so on. It is important to mix the eggs well as this can give your finished cake that light and airy texture we all love. When you overmix, the batter will curdle or separate. Pro tip – The batter is still good to use. Just add a tablespoon of flour and continue to mix .
- Adding the dry and wet ingredients – Always alternate the dry and wet ingredients, starting with the dry and ending with the dry . It is important to combine until they are incorporated completely. But, this is where we do not want to overmix. When overmixed, we activate gluten in the flour, which makes the cake dense .
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Classic Bread Stuffing Recipe
We all know that sugar is essential for bakingafter all, its what makes sweets taste sweet. But thanks to its unique chemical nature, sugar also performs many other essential functions in cookies, cakes, and other baked goods.
Just to be clear, Im talking about the kind of sugar we use most in baking: the dry, crystalline sugars that are collectively referred to as table sugar. When you understand how this ingredient behaves in recipes, youll be on your way to becoming a better baker, because many baking disasters can be traced to one little mistake: tinkering with sugar. Using less sugar than a recipe calls for can really affect your results.
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Cake Strips And Heating Cores
- Cake strips – As a cake decorator I hated domes! Why? Well it had to be cut away, which means less height on my cake, especially my layer cakes. You can buy these ready-made cake strips, which saves you a lot of hassle but you can make your own cake strips using paper hand towels and aluminum foil.
- Heating core – You don’t need these for all cakes but they are a huge advantage for larger or deepr cakes by helping them bake evenly. You see, the cake bakes from outside in. So, with large cakes the center is still baking while the outside is already baked and starts drying out. But with a heating core you are also baking from the center. Cool trick! I use large flower nails as a heating core.
Choclate Wafer Icebox Cake
For many, this icebox cake serves up an instant hit of summertime nostalgia. Its cool, creamy, and filled with cookies. Plus, its incredibly quick to pull together. Although you can opt to dress it up, the original Famous Icebox Cakealso known as the Famous Refrigerator Rollconsisted of only wafer cookies layered with lightly sweetened vanilla whipped cream or whipped topping that was then left to set in the icebox, or what we now call the refrigerator. Kept in the icebox overnight, the moisture and fat from the cream would be absorbed by the cookies, which would then turn soft and cake-like. It was the ultimate summertime dessert for the busy housewife, requiring no time in the oven and designed to be made the night before.Although versions of icebox cake existed
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Bake From Scratch Magazine Jan/feb 2021 Issue
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Seller:fadedrose799.3%, Location:Terre Haute, Indiana, US, Ships to: US & many other countries, Item:154227194603Bake From Scratch Magazine Jan/Feb 2021 Issue. In our January/February 2021 issue, were celebrating Black bakers and artisans, an opportunity to pay tribute not only to the past contributions the Black community have made to the world of baking but to the current movers and shakers who are helping to build a more diverse future.Condition:Brand New, Publication Frequency:Bimonthly, UPC:074470016953 See More
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Baking Tips To Bake From Scratch
Now, I know that there are many articles out there that give you a long list of baking tips and no explanation as to why. That changes today.
In this post, I share with you my 10 baking tips. And I will tell you exactly why you should or should not do something. So, no more following blind rules.
In fact, once you understand these tips they will come to you naturally. Understanding your ingredients and the baking process is a great way to really become a good baker. So, let’s start with the baking tips.
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When You Make The Decision To Start Selling Cakes This Might Be One Of The First Questions You Find Yourself Asking
Few issues ignite the passions of bakers like this one, so don your flame-retardant gear as I attempt to make some sense out of this volatile issue.
Cake mixes have been readily available in the United States since the 1950s. Food conglomerates have spent millions of dollars perfecting their formulas to create a tasty cake that is, essentially, fool-proof. The fact is that many Americans dont know what a scratch cake tastes like, and even those who may disdain box mixes wouldnt know a scratch cake if they had one. Scratch cakes have a distinctively different crumb and mouth-feel from box mixes because box mixes contain ingredients like emulsifiers that are not readily available to the home cook. In our experience here at CakeBoss, many people who claim to prefer scratch cakes will pick a box mix cake in a blind taste test, simply because it is what they are accustomed to.
Dont get caught in the trap of thinking that you must bake from scratch if you sell cakes. Most bakeries do NOT bake from scratch. In fact, I once worked at a bakery that actually claimed to be a scratch bakery, but all their cakes started with a Duncan Hines cake mix, the same kind you buy in the grocery store.
But scratch is better, right? Everybody knows that.
Im embarrassed to tell my customers I bake from a mix.
Cool! So I can use a cake mix. What about canned frosting?
So do bakers really get that heated up over this subject?
Lawd. You have no idea.