Thursday, April 15, 2010

Cakes 101

. . A Bakerista <3
I’ve been thinking for the past few days , how would I describe my obsession with baking ?, and I found out that I’m a girl that would trade her designer bag for a cake ! As simple as that! A typical Taurus girl that loves to welcome her friends in an apron wrapped on her waist and the smell of a freshly backed cake is coming out of her kitchen.

The simplest thing in “caking” is the basic yellow cake. Can be enjoyed by it self with a cup of coffee or can be the base of any other dessert. I’ve been through many recipes for the best yellow cake and the best was Wilton’s recipe, fluffy and moist from the inside with a tempting golden crust from the outside. This recipe can be used as well to do yellow cupcake, simply make the batter, then line paper cups in a muffin tray and fill ⅔ of those cups with the batter, 25 minutes will be more then enough in the oven.


• 3 cups sifted cake flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoons salt
• 1 3/4 cups sugar
• 2/3 cup butter or margarine (Equivalent to 133 grams of butter)
• 2 eggs
• 1 1/2 teaspoons vanilla
• 1 1/4 cups milk


• Place the oven rack in the middle and preheat the oven at 350º F.

• Grease bottom and sides of an 8 inches round pan an and line a parchment or waxed paper on the bottom and the sides of the pan , now , if you want to do a two layer cake prepare 2 pans and divide the batter evenly between them otherwise its fine to use one pan as long as it a deep one.

• Sift together the flour, backing powder & salt, set aside.

• Break the eggs in a separate bowl and whisk the vanilla together with them, set aside.

• In your electric mixer cream the butter and the sugar until light color appear.(Don’t forget to scrape the sides every now and then)

• Add the eggs and vanilla mixture to the creamed butter and sugar, and mix well.

• Then add the dry ingredient alternately with milk to the previous mixture, mixing well after each addition.

• Spread the batter in the prepared pan, even the top with a spatula and pop it in the oven for about 1 hour or until a wooden pick is inserted in the center comes out clean. “In the case of using two pans then its gonna be half an hour approximately”

• After its done remove it from the oven a let it set in the pan for about 10 minutes then run a knife around the edges and flip it on a cooling rack , peel off the parchment paper and leave it to cool completely.

*Very important remarks:

DO NOT! , and I repeat DO NOT open the oven while the cake is still backing , because losing the hot air in the oven will ruin the cake. U can check when the backing time is almost done.

Don’t stick to the time of baking because there is a difference in each oven , to be sure that the cake is baked insert a wooden pick in the center and if it comes out wet leave the cake for 5 more minutes in the oven. Repeat when needed.

Always break the eggs in separate bowl to avoid the shells and whisk the vanilla while they are still in the bowl.

Don’t panic if you forgot to sift the flour, its going to work either way ;)


Now, someone would say: why would I go through all this while there is a “Betty Crocker” on the shelves? Ok, I agree with the saving time factor BUT! Doing a cake from scratch is healthier then a boxed powder, and they r missing a very important ingredient. . Love <3

Dana ,

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