Is the batter supposed to resemble soup?
Does you batter look like soup? Yes? Ok, toss it. Let's start over.
When I first started baking, I made so many mistakes. I thought I could just jump into projects without reading and following instructions. As it turns out, fine print is pretty freaking important. So my first tip is to follow the instructions/recipe to the best of your ability. If you don't understand a term or direction, look it up. Don't take it upon yourself to improvise. Baking is a very delicate procedure and it needs everything to be exact for the correct results. Here are some of my best tips:A. Remember to preheat your oven! Don't insert the batter into the oven until it is fully preheated. Reason: the temperature of the oven will be constantly rising working to get to the desired heat and the batter will cook unevenly because the oven's temperature is not right.
B. Gluten free, whole wheat, and cake flour are not the same animal. Don't think you can just switch them out. Reason: Each flour is made up of different components and react differently to ingredients added. If substitutions are wanted, simply look up how to compensate for the different flour.
C. Room temperature means room temperature. This is a big one! When the recipe calls for room temperature butter, please do not put cold butter into the mix. Reason: When the butter is chilled, it doesn't want to blend easily and evenly into the mix. It will end up chunky and lumpy. Not cool.
D. Set out all of the ingredients, tools, and towels before you begin. Reason: Searching around for ingredients and bowls isn't fun. If everything is laid out, then it's very easy to see if you missed an ingredient.
Prepare, Bake, then Decorate!
I always connect to the creative part of baking. My left brain rules my life.
When I start a project I always want to raise the bar from my previous piece of work. Sometimes that's really hard. I get carried away often and usually break my budget. My first project was inspired by The Black Plague. Doesn't death just scream icing and sprinkles?! I thought so. My lack of work done in the class also pushed me to really go out of the box to get an A. So I themed the cake around the song Ring Around the Rosie which is about the Black Plague. I littered the cake with shaved chocolate (dirt/ashes), a gummy hand (Walmart), plastic mice (also Walmart), and some bright red posies. To this day, this is my very favorite project.
I then got addicted to food dyes. If something could be dyed, I definitely dyed it. Not one of my confections comes out a normal color because normal colors are boring. Here's a picture from my LSU GameDay cake. GEAUX TIGERS! The second one is from my mosaic cake that I'll mention again later.
Then my infatuation with cupcakes began. They were adorable mini versions of my large cake projects. The only problem I faced was making 24 exact replicas of the same design. That took a little practice, but I think I got the hang of it. These cupcakes are Shirley Temple inspired. I wanted to give the essence of the popular drink while not getting too literal. So I topped the cupcakes with a bendy straw and a sugared cherry.
Then I got very interested in chocolate. Not just the bar but the things I could create with it. I discovered I could manipulate it just like icing and it would stay more rigid. In these next designs you'll see the outside of the previously mentioned LSU GameDay cake and Mosaic cake. For the GameDay cake I piped the chocolate on a sheet of parchment paper, let it dry, and then placed it onto the cake. With the Mosaic cake, I spread melted chocolate on parchment paper and proceeded to break it into little chunks. Then I placed it around the outside of the cake in a mosaic-like pattern. The top of the cake is also solid chocolate.
Here comes my last (for this blog) and most sentimental project. My parents recently renewed their vows and my dad asked me to recreate their wedding cake. I thought it was a rather tall order but with the help of my grandmother, we did a full replica of the original cake. We added some chocolate covered strawberries to the cake because they are my mother's favorite. They were not in the original design. Here's a picture of the bottom tier of the cake and also a shot of the entire cake.
What is a baking blog without a little recipe sharing? Here is my favorite cream cheese icing recipe.
Cream Cheese Icing
1 8oz package of cream cheese
1 stick of butter (room temperature)
1 tsp of vanilla extract
1 lb of confectioners sugar
Beat cream cheese, butter, and vanilla in a mixing bowl until light and fluffy. Then gradually add in confectioners sugar, mixing well between adds. Enjoy!
Although I know a lot more about baking than when I started, I realize that I have a lot more to learn.
“You'll never know everything about anything, especially something you love.”
-Julia Child






