A true Angel Food cake is only leavened by eggs whites and requires only five ingredients plus some flavouring. Homemade Angel Food may not be as tall, but it should still be light and airy and it will also have a superior taste to the boxed versions. In fact, it tastes so good that my son thinks I should change the serving size on the recipe from eight to one to two servings!
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To use up all those bananas, I have tried banana-oatmeal cookies, banana snack cake, banana pancakes, banana ice-cream and more, but in my family’s opinion those are all a waste of time because chocolate-chip banana bread will always be number one in their hearts.
In previous posts, I have given you recipes for the best (in my opinion) chocolate, white and yellow cakes. As I am making a birthday cake for Glambaby #1 (chocolate, with chocolate icing, long sprinkles and round sprinkles, and a Power Ranger on top, in case you were wondering), I realized that cake is not really cake without icing! To be honest, I was never a fan of the icing as I always found it too sweet, but then I discovered buttercream and I was won over. I am going to teach about the various types of buttercream (not all buttercreams are created equal) and share my favourite go-to icing, Swiss Buttercream.
Have you ever heard someone say, I made this cake all the time and now that I moved to Calgary it just doesn’t work? Well, that is because Calgary is at 3557 feet (1084 m) above sea level and baking anywhere over 3000 feet (912 m) is considered high altitude baking. Our thinner air messes with baking recipes since they are usually written for sea level kitchens.
The most common ingredient in baking is wheat flour and from it we get gluten which is one of the three main things that give structure to our baked goods. Let’s go into a little of the science on gluten so we can understand a little bit better some of our baking techniques.
Deep-Fried Jello, Crispy Chicken Feet on a Stick and Canadian Bacon Pickle Balls all sound interesting, but nothing really lives up to those mini doughnuts…warm from the fryer and sprinkled in cinnamon sugar. But Stampede is still more than six weeks away and I am not inclined to deep-fry this afternoon, so luckily I have a recipe for doughnut muffins that does a very good impression of this Stampede favourite.
I also love scone because they are so easy to make. In about 10 minutes I can have a batch ready to go in the oven. When we have overnight guests, I love to tempt them out of bed with these warm, mildly sweet treats.
Shortbread is basically butter held together with some starch. Here I use both flour and cornstarch. The cornstarch gives it the delicate crumb...that is pastry jargon for melt in your mouth!
So when one of our furry babies is having a birthday you can bet that he will be getting birthday cake! Clyde just turned two and he got a batch of Peanut Butter – Bacon Pupcakes. The only thing he did not like about them was sharing them with his doggy brother, Gryffindor!
We had some extra tart dough and apples, so we quickly whipped up some galettes. Both desserts were delicious, but when my class saw how simple it was to form the galette, that you don’t need a special pan, and that you can easily vary the size and shape, they were sold on galettes!
What I didn’t expect was the beautiful berries. I knew it would be the beginning of blueberry season, but I also learned about bakeapple, partridge and crow berries!
Here are a few simple guidelines that respect the science of baking. Following these will help you make the most of the baking recipes that will be showing up in this blog (or at one of our in-home classes).