cake it easy: September 2010 cake it easy: September 2010

Monday, September 27, 2010

Baking with Maple Sugar

Maple Sugar is an effective sweetener better than cane sugar, succanut, brown sugar, honey, etc.  It improves volume and moisture content to any bakery product over other sugars.  However, it is not a substitute, 1 to 1, replacing sugar in most recipes.  If a recipe asks for sugar, replace it with a 3 (Sugar) to 1 (Maple Sugar) ratio.
You will notice when replacing sugar with maple, your dough mix will be thicker.  Do not worry.  Maple Sugar will change to liquid form with heat.  It then captures the expelling gas, thus adding more volume to your finished product.  Upon cooling, it stays in liquid form resulting with improved moisture content.  All other sugars, on the other hand, will also change to liquid form with heat, but will crystalize when cooled.  This results in a dryer product.
Maple Sugar can be used to make candy, maple syrup, cookies, cakes,  frostings and much more.  Try it once, and you will be back for more!!

Sunday, September 26, 2010

Pink Baby Shower Cake

I love making Baby Shower Cakes and I am glad it came out the way I expected!
Welcome Baby Kira Lenny!!

Wednesday, September 22, 2010

Old Fashion Recipe

Old Fashion Recipe

3 cups of positivity
1 cup of goodwill
4 drops of easy going
2 cups of good humor
2 cups of sharing
1 bag of smile
½ cup of hugs
1 cup of self-esteem
1 packet of life loving

Mix well
Share all around

Monday, September 20, 2010

Substituting Gluten-Free Flour for Wheat Flour in Baked Goods

Gluten gives important properties to regular dough, so if you simply eliminate it without compensating for it in some way, you'll have disappointing results. Here are tips for successful baking with gluten-free flours. Chef Richard Coppedge, professor in Baking and Pastry Arts at the Culinary Institute of America in Hyde Park, New York, was gracious enough to review these with me.

1. Buy or make a gluten-free flour mix. 
If you just need to coat something in flour before you saute it, you can get away with a single-grain gluten-free flour. But for baking, gluten-free flours work better when used in combination. (For thickening sauces and gravies, use cornstarch or potato starch rather than gluten-free flour.) Start with a gluten-free flour mix that can be substituted one-for-one for wheat flour in recipes. Many commercial ones are available, or you can buy the individual flours (you might need to order them by mail) and make your own mix. (Note: If you have a favorite gluten-free flour blend, please scroll down to the bottom of this page and share your opinion.)
2. Bake breads and rolls in containers with walls. 
Without gluten, bread loafs and rolls don't hold their shape. Bake bread in loaf pans or Bundt pans, and use muffin tins for rolls.
3. Add gums to your gluten-free flour. 
The sticky effect created by gluten can be simulated to a certain extent by adding gums, for instance, guar gum or xantham gum. These gums are only added to recipes in small amounts (such as 1/8 to 1/4 teaspoon per cup of flour) and are already included in some of the commercial gluten-free flour mixes.
4. Add some protein when you use gluten-free flour. 
Chef Coppedge explains that because gluten is a protein, it can help to add some protein to baking recipes when you're substituting gluten-free flours for wheat flour. For instance, he suggests, try replacing half a cup of water in your recipe with egg or liquid egg whites.
5. Read gluten-free cookbooks and blogs for new ideas. 
Many great gluten-free cookbooks are available. Four classic ones with lots of recipes for baked goods are:
               The Gluten-Free Gourmet: Living Well Without Wheat, by Bette Hagman
               The Gluten-Free Gourmet Bakes Bread, by Bette Hagman
               Wheat-Free, Gluten-Free Dessert Cookbook, by Connie Sarros

 6. Try some old favorites. 
Don't be afraid to experiment with your favorite old recipes. (If you have trouble, try asking for help in our forum.)
7. Remember to protect against cross-contamination with gluten. For example, don’t prepare gluten-free foods on the same surface used to prepare foods with gluten unless it's been thoroughly cleaned. Make sure your utensils have been thoroughly cleaned after preparing gluten-containing foods. Even better, have separate sets of utensils for gluten-free food preparation. Always use different sifters for gluten-free and regular flours. For more information, see our article on how to avoid cross-contamination.
8. Store gluten-free flour in the refrigerator or freezer. 
This advice is particularly important if you buy your flours in bulk. If you store your flours in the freezer, let them come to room temperature before you use them.

Friday, September 17, 2010

Wishing all of you a sweet weekend!
I stopped by Cinderella cakes today and bought this delicious cupcake, I wanted to share with you!

Today is FRIDAY!!!!
Let them eat the cake!!!!

Monday, September 13, 2010

Crazy day today! Didn't have too much time to do all I needed to do, but it's ok. At least I finished the cake my neighbors asked for. It didn't come up the way I wanted but they loved it! Purple marble fondant with dots in different sizes.

What a sweet way to finish a day!

Sunday, September 12, 2010

my thoughts...

Ok, today is Sunday and I am already thinking about my next cake. A beautiful ivory cake with light pink details. When my friend first asked me if I could make the cake for her Baby Shower, I couldn't be more happy! It is going to be a very special day for her and all her friends will be there.

I know I have to wait more 2 weeks for that and I can't wait to give her a surprise!!! I am sure she and her guests will love it!
Happy Sunday

Thursday, September 9, 2010

Pink and Brown Birthday Cake

Today is a party day!!! I woke up and started baking this delicious brazilian cake. The idea was to match the cake with the invitation's color. Pink, Brown and ivory!!!
And you know what? It is my favorite cake. White cake with Dulce de Leche filling!!!! The kids will love it! Enjoy the pictures!!! xoxo

Friday, September 3, 2010 will melt in your mouth

White cake with apricot and dulce de leche filling. Merengue icing and coconut on the top!!!