Directions Step 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch pan. Mix together the flour, baking Step 2 In a large bowl, cream sugar and shortening until light and fluffy. Add eggs one at a time, beating thoroughly Step 3 Bake at 350 degrees F (175 degrees C)
Make sure to use flowers that are SAFE and EDIBLE and not exposed to any pesticides.
Can I bake a cake from scratch?
Have you graduated from boxed cake mix? Want to step up your cake-making game? Lucky for all of us, baking a cake from scratch is completely doable for the home baker. If you are just starting out, we have some great tips and just the right recipe for you! Classic yellow butter cake straight from your own oven – what’s better than that? Let’s ge
What is the best way to make a sweet cake?
Directions Step 1 Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans or a 9×12 inch baking dish. Step 2 Sift the flour and baking soda together in a bowl, and set aside. Step 3 Place the eggs, sugar, sour cream, sweetened condensed milk, and vinegar in a large
How to make a cake step by step?
How to Make Cake Step 1: Prep and Gather. The first step in making a cake is to ensure that you have all the ingredients needed. Nothing Step 2: My Favorite Cake Recipe. Step 3: Mixing the Batter. Mix all dry ingredients together lightly to distribute. Add in milk, butter, and vanilla. Step
What is the best way to make a sour cream cake?
Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans or a 9×12 inch baking dish. Sift the flour and baking soda together in a bowl, and set aside. Place the eggs, sugar, sour cream, sweetened condensed milk, and vinegar in a large bowl, and beat to combine.
How do you make a cake step by step?
How to Bake a Cake
- Step 1: Prepare Baking Pans.
- Step 2: Allow Ingredients to Reach Room Temperature.
- Step 3: Preheat the Oven.
- Step 4: Stir Together Dry Ingredients.
- Step 5: Combine the Butter and Sugar.
- Step 6: Add Eggs One at a Time.
- Step 7: Alternate Adding Dry and Wet Ingredients.
- Step 8: Pour Batter into Pans and Bake.
How do you make light and fluffy cakes?
I promise you SOFT & MOIST cakes!
- Use Cake Flour. Reach for cake flour instead of all-purpose flour.
- Add Sour Cream.
- Room Temperature Butter / Don’t Over-Cream.
- Add a Touch of Baking Powder or Baking Soda.
- Add Oil.
- Don’t Over-Mix.
- Don’t Over-Bake.
- Brush With Simple Syrup/Other Liquid.
Is baking a cake from scratch hard?
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?
How do you make a cake in 10 steps?
Bake a Cake in 10 Steps
- 01 of 10. The Basics of Baking a Cake. Elaine Lemm.
- 02 of 10. Grease and Preheat. Elaine Lemm.
- 03 of 10. Prepare Your Ingredients. Elaine Lemm.
- 04 of 10. Whisk the Dry Mix.
- 05 of 10. Cream Your Butter and Sugar.
- 06 of 10. Add the Eggs.
- 07 of 10. It’s Time to Combine.
- 08 of 10. Pour Your Batter in Your Pan.
How is cake made?
- Cake is a form of sweet food made from flour, sugar, and other ingredients, that is usually baked.
- The most commonly used cake ingredients include flour, sugar, eggs, butter or oil or margarine, a liquid, and a leavening agent, such as baking soda or baking powder.
What should a beginner bake?
And here are 18 super easy baking recipes you need to try if you’re a beginner baker.
How can I bake a cake without oven?
Method
- Take a large pressure cooker and remove its rubber ring and whistle.
- Next, grease a baking pan with butter and keep it aside.
- Now, add vanilla essence and baking powder in the cake batter and mix again.
- Now, place the pan carefully over the sea salt inside the pressure cooker and put on the lid.
What does milk do in a cake?
The protein in milk softens, contributes moisture, and adds colour and flavour to baked goods. It’s a double-whammy in terms of function, as it gives the dough or batter strength and structure, as well as adds tenderness, flavour and moisture.
What are the 3 types of cakes?
Below is a comprehensive but by no means exhaustive list of the basic types of cakes.
What ingredient makes a cake moist?
Sugar is hygroscopic, which means that it both attracts water and holds onto it, leading to a moist cake. If you reduce the necessary amount of sugar in a recipe, you’re also decreasing the cake’s ability to retain moisture.
Why is my cake dry and hard?
A dry cake is usually the result of one of the following pitfalls: using the wrong ingredients, making mistakes while mixing the batter, or baking the cake too long or at too high a temperature. Once you understand how to avoid the common cake-baking blunders, you’ll bake a moist cake every time.
Why did my cake turn out hard?
The culprit behind what makes a cake tough could be overmixing your flour. Flour is the foundation of baked recipes because it provides structure. When combined with liquid and after mixing, flour’s protein (gluten) begins to develop.
How do you bake a simple cake using a Jiko?
Steps
- Mix blueband and sugar with a fork til the sugar is mixed and disappeared.
- Add the two eggs and stir thoroughly until it makes a fine mixture.
- Add flour, baking soda and mix.
- Then add milk, stir until it forms a sticky,thick mixture.
- Oil a sufuria with melted blueband then pour the mixture in it.
What is the easiest cake to make?
How to make your own cupcake recipe from scratch?
– To make cake mix from scratch, combine flour, sugar, salt and baking powder. Put 2 cups of the flour mixture in a food processor together with shortening. – Add remaining flour mixture and stir well. Divide into four equal portions (1 portion = about 4 cups). – Each portion of homemade cake mix (about 4 cups) will make two 8′ cakes or one 13×9′ cake.
How To Make a Cake from Scratch
We independently select these products, and if you make a purchase after clicking on one of our links, we may receive a commission.Have you made the transition away from boxed cake mix?Want to take your cake-making skills to the next level?
Fortunately for us all, making a cake from scratch is a fully manageable task for the average home baker.If you are just getting started, we have some excellent suggestions as well as the perfect recipe for you!What could be better than a warm slice of classic yellow butter cake fresh from your own oven?Let’s get this party started!There are countless cake recipes, but those that employ the creaming process (such as the one presented here) often start the same way and use the same procedures as those that do not.Although the specific instructions for each cake may differ, several of these fundamental aspects are consistent across virtually all of them.
Creaming Butter and Sugar
Do you like cakes that are light and fluffy with a sensitive crumb?This is a very crucial initial step that should not be skipped or taken for granted.In the process of mixing together softened butter and sugar, air is introduced into the mixture, which helps to aerate the batter and aids in the leavening of the cake when it is cooked.
The paddle or blades of your mixer assist in incorporating air into the butter, which lightens it.Meanwhile, the sugar granules’ edges sliced into the butter, causing it to brown.This also results in a cake batter that is more uniformly combined.When using a medium to medium-high speed, creaming takes around three to five minutes.At the end of the process, the mixture will be light, fluffy, and pale in appearance.Take your time with this step, since once you begin adding more ingredients, there is no turning back after you have started.
- Despite the fact that it is vital, creaming butter and sugar is not particularly difficult or frightening.
- Allow your stand mixer to handle the heavy lifting if you are using one.
- Use a hand mixer to cream the butter and sugar together, which will result in gorgeous ribbons of batter if you are using a stand mixer.
It may be rather beautiful and entertaining at times.Remember to start with softened butter to ensure the best results!
The Role of Eggs in a Cake
Immediately after the butter and sugar have been mixed together, it’s time to include the eggs.One at a time, incorporate the eggs into the batter, giving them a chance to emulsify into the batter.You can add the eggs while the mixer is running on low speed to ensure that they are fully incorporated.
It is best if the eggs are at room temperature in order to produce a smoother, more homogenous batter; if the eggs are too cold, the batter will appear curdled.
Alternating the Flour and Milk
- Alternately add the remaining dry ingredients and the wet components until all of the dry ingredients are used. This method allows the batter to better absorb all of the liquids without the need to overmix the dry ingredients (more on that in a minute!). Alternatively, To begin, sift together the flour, baking powder, and salt in a large mixing bowl until well combined. Half of the flour mixture should be added with the mixer running on low (you don’t want flour flying everywhere). Continue to mix until the last traces of flour can be seen disappearing in the batter. While the mixer is still running, slowly trickle in the milk until it is well incorporated. It’s a good idea to add the vanilla extract at this point as well. Stop the mixer and scrape down the sides and bottom of the bowl after the milk has been absorbed to a large extent. Switch back to the low speed of the mixer and gradually stir in the remaining dry ingredients. Increase the speed of the mixer to medium after they have begun to integrate. Only stir the mixture together until it is smooth and the last visible particles of flour have disappeared, then set it aside. It is critical not to overmix your mixture
- otherwise, the cake will turn out thick, dry, and with ″tunnels″ running through the crumb of the cake. If you want an extra layer of protection, stop the mixer when there are still a few streaks of flour left and finish mixing by hand with a rubber spatula until the batter is smooth. This method also ensures that there are no dry pockets at the bottom of the bowl after washing. Making a fantastic cake batter is no easy process, therefore it’s a good idea to be aware of the signs to look for when checking to see if your cake has baked properly. If you don’t want to rely on the clock alone, here are a few more signs that your cake is finished: An uncooked cake is entirely baked when a toothpick put into the center of the cake comes out clean or with only a few dry crumbs attached to it. If the toothpick comes out of the cake still wet with batter, the cake has not finished baking. Bake for a few more minutes before testing the results once again.
- The cake should have a springy surface when lightly pushed with a fingertip after it has finished baking.
- The sides of the cake may begin to peel away from the pan as it is finished baking in some situations. However, if the cake shrinks excessively, it may be on the verge of being overbaked
- thus, proceed with caution.
Allow your cakes to cool on a wire rack when they have finished baking.Removing the cakes from their pans should be done after 15 minutes, or as soon as the cakes and pans are cool enough to handle.If you attempt to remove a cake from the oven while it is still hot, it may crumble.
Allowing the cakes to cool fully before trimming, cutting, or icing is recommended.A cooled cake is considerably simpler to cut and leaves less crumbs behind than a room temperature cake.
Ingredients
- 1.5 cups granulated sugar
- 1 1/2 cups unsalted butter, softened (plus additional for greasing the baking pans)
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt, 3 1/2 teaspoons baking powder
- 1 1/4 cups whole milk
- 1 teaspoon vanilla
- 2 1/2 cups buttercream frosting, such as basic Buttercream
- 2 1/2 cups buttercream frosting, such as basic Buttercream
Equipment
- 2 9-inch circular baking pans
- Whether to use a stand mixer or a hand mixer
- Cups and spoons for measuring
- In order to divide the batter, a cookie scoop or measuring cup is used.
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Sift together the flour, baking powder, and salt in a large mixing bowl. Remove from consideration
- Prepare the pans as follows: Using a little amount of butter, shortening, or baking spray, rub the bottoms and sides of the cake pans together. Make careful to go into all of the corners and all the way up the edges of the building. Remove extra flour from the pan by scooping a small amount of flour into the pan and shaking and tapping it around until it coats the bottom and sides of the pan with flour
- discard the excess flour. Alternatively, cut out a ring of parchment paper and use it to line the bottom of the pan.
- To make the butter and sugar frothy and light, cream them together until they are. Using a medium spread, cream the ingredients together for approximately 3 to 5 minutes (see above comments for additional details).
- Add the eggs one at a time, mixing well after each addition. Beat the batter until it is extremely smooth and creamy in appearance. It is more likely that the eggs will blend into a homogeneous batter if they are added one at a time. To prevent the batter from appearing curdled, make sure they are at room temperature before mixing them together.
- Add half of the flour, salt, and baking powder and mix well. While the mixer is running at a low speed, slowly add in the sifted dry ingredients. Continue to mix until everything is well-combined
- then add the milk and vanilla. In order for the milk to have a chance to be absorbed without the need to overmix the batter, alternate adding the liquids and dry components in the batter. Using a low speed mixer, stream in the milk until it is completely incorporated
- beat in the remaining flour mixture until it is completely blended and no visible flour remains. To ensure that no more flour remains on the bottom of the bowl, stir it several times with a rubber spatula.
- The batter should be divided between the cake pans. To uniformly distribute the batter, use a scale or a motorized ice cream scoop to split it.
- Using an offset spatula, smooth the tops of the cakes. Drop the pans against the counter to get rid of any air bubbles that have formed.
- Preheat the oven to 250°F or 300°F. When finished, the cake should be puffed and golden in color, and it should be able to peel away from the edges of the pan. When the cakes are finished, a toothpick put into the middle of the cakes should come out clean.
- Allow for 15 minutes of cooling time in the pan. Make a circle around the cake with an offset spatula to ensure that it has been totally released from the edges of the pan.
- Turn the rounds out of the pan, carefully peel away the parchment paper, and turn them right-side up to cool completely before serving.
- Once the cake has cooled, use the buttercream to frost and assemble it.
Recipe Notes
It is possible to freeze the cooked cake rounds for up to 3 months if they are wrapped tightly in plastic.Tessa Huff is a writer who contributes to this site.Tessa Huff is a specialist chef and food stylist/photographer located in Vancouver, British Columbia.
She is the author of the upcoming novel ″Layered,″ which will be published by Abrams Books.More of her work may be seen at www.stylesweetca.com, where you can also contact her.
Simple Scratch Cake
First and foremost, this cake took 50 minutes to bake instead of the 20-25 minutes specified in the recipe.Second, there was far too much batter for the two nine-inch cake pans that I used to bake them.My dome-shaped cakes overflowed in the oven as a result of my poor baking skills.
In addition, the cake was finished with a crisp outside shell.We prefer it this way, but if you are hoping for an extremely soft/moist cake, this is not the cake you are looking for.The handmade flavor of the batter, on the other hand, was a hit with me.It had a flavor that reminded me of sweet buttermilk cornbread from the South.The combination of condensed sweet milk, sour cream, and vinegar was something I would never have thought of, but it was delicious even in batter form!With buttercream icing and a lemon filling, this cake came out looking just like what I imagined it would have looked like back in the early settler days: homestyle and delectably tasty.
- This was the ″Very Best Tasting″ we’d had in a long time, and all four of our families enjoyed it tremendously.
- As previously said, it took around 50-55 minutes for each pan (and because there was so much batter, I placed it in three 9-inch pans, which almost completely overflowed, but rose an inch beyond the pans).
- So I made a 7 1/2-inch, three-layer cake for myself!
It was large enough to cover a plate, and most people were sharing with someone else!″It’s better to divide the recipe in half,″ says the chef.″It has a beautiful taste, and it’s really large in appearance.″ A 13×9-inch pan was used for this cake, which baked for 50 minutes and had a high dome, was quite crusty, and was tough.I bake and decorate a lot of cakes, and I’m always on the lookout for new cake recipes to experiment with.
This cake was a complete waste of money and time because it used pricey materials.It was a boring and chewy cake with a rough texture.I hate to provide negative feedback, but I was quite dissatisfied with this purchase.Cut the rough ends off the cake and cut it up, sprinkled some triple sec on top and layered with pudding to form a dish that was appetizing after all of my labor and ingredients.
This was really excellent!This is just what we were hoping for.I was concerned about how long it would take, but it was exactly 26 minutes.
Similarly, I was concerned about overflow from other reviews, but this did not occur.I used one bunt and two bread pans, which worked out well!I really enjoyed the chewy crust, and we ate it right out of the oven.
When it cools, it may become a little chewier, but we prefer it warm with a pat of butter, almost like a sweet loaf of bread.It took closer than an hour to bake in the pan that was specified, and I ended up putting some of it in a little tin foil pan instead.I think I’ll make muffins instead of a cake using this recipe.
Introduction: How to Make Cake
″Let them eat cake,″ is reported to have been Marie-famous Antoinette’s phrase.Linuxmom requests that you allow me to demonstrate how to prepare cake.Cake is an excellent first baking project for a new baker, as well as an excellent introduction to cooking for children.
The following tutorial will teach you how to create a basic cake from ″scratch.″ This is a cake that has been created from the heart.
Step 1: Prep and Gather
It is important to check that you have all of the necessary ingredients before beginning to make a cake.Nothing is more frustrating than realizing in the middle of a batter-mixing session that you’ve run out of eggs or baking powder.Beginner bakers should prepare all of their ingredients in one section of the kitchen.
The fact that ″mom″ only checks the cupboards to make sure she has everything is not lost on LinuxH4x0r.Preparing the pans you will be using is the next step.Preheat your oven to 350 degrees.Grease and dust the cupcake tins before baking them.Alternatively, paper liners can be used.Round cake pans should be lined with waxed paper before being greased and floured.
- Grease and flour square baking pans before using.
Step 2: My Favorite Cake Recipe
2 1/4 cups all-purpose flour1 2/3 cup sugar3 1/2 teaspoons baking powder2 1/4 cups all-purpose flour 1 teaspoon salt1 1/4 cups milk (optional) two-thirds of a cup Butter is a kind of fat (softened) 1 teaspoon of vanilla extract 3eggs Note: Vegetable oil or shortening can be used in place of the butter in this recipe. Betty Crocker’s Cookbook provided the inspiration for this recipe.
Step 3: Mixing the Batter
Lightly combine all of the dry ingredients to ensure even distribution.(Flour, sugar, baking powder, and salt) a mixture of flour, sugar, baking powder, and salt.Pour in the milk, butter, and vanilla extract.
Stir until everything is completely combined.(According to an old cookbook, 100 strokes are recommended.) In a separate bowl, whisk together the eggs.(Are there 300 strokes?Depending on how light and fluffy you want your cake to be, you can adjust the baking time.The texture and color of the batter should now be consistent.Continue to beat until uniformity is achieved if it is not.
Step 4: Baking Your Cake.
The batter should be poured into the pan(s) you have selected, and the baking time will vary depending on the size of the pan(s) you have chosen: CUPCAKES: Fill muffin cups half-way with batter.This recipe should yield around 30 cupcakes.Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
PAN (13 x 9″): Pour all of the batter into the pan.Distribute the bater in a uniform layer.Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.PAN WITH ROUND EDGES: Divide the batter evenly between the two pans.Gently tap the pans on the counter to disperse the batter evenly.Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Pans should be put on the center rack of an oven that has been preheated.
Step 5: The Science of Baking a Cake
Your cake’s structure is provided by the flour used in its preparation.During baking, the gluten in the wheat coagulates, giving a structural framework for the oils and sugar to adhere to.Sugar helps to tenderize gluten while also serving as a sweetener (Mmmmm.).
During the baking process, it caramelizes, giving us the delectable brown crusty top.Furthermore, the sugar holds moisture, allowing your cake to remain moist and flavorful for several days after baking.During the baking process, baking powder serves as a leavening agent, releasing gas fumes that help to increase the volume of your cake.Oils aid in the incorporation of air into the cake, resulting in increased volume.(Sorry, it’s cake and not a cookie!) By coagulating throughout the baking process, eggs assist the flour in adding structure to the cake.When the cake is made using milk, it helps to dissolve the sugar, gives it its characteristic texture, and helps it to bake at a consistent temperature in the oven.
Step 6: Enjoy!
Enjoy your cake in whichever form you like. Warm from the oven, as a lunchbox treat, or iced and adorned with icing sugar and sprinkles Happy birthday to Linus Torvalds, father of the Linux clan! It is our intention to have a cake frosted before you arrive, but we understand that you prefer it simple.) Please RATE and COMMENT on this page.
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Introduction: How to Make a Cake From Scratch
Are you ever in the mood for a slice of handmade vanilla cake that has just come out of the oven? I can show you how to do it in a few simple steps, though. What is the point of doing this? It is guaranteed that this delicious dessert will brighten your day.
Supplies
You will need two 9-inch round cake pans, an electric mixer, a toothpick, a spatula, and a big mixing bowl for this recipe. The ingredients are as follows: 1 stick melted unsalted butter, 2 1/4 cups flour (with a little more for coating pans), 1 1/3 cups sugar, 1/2 teaspoon salt, 1 tablespoon baking powder, 1 teaspoon vanilla extract, 1 cup whole milk, and two big eggs, all combined.
Step 1: Preheat Oven to 350 Degrees F
Pre-heat the oven to 350 degrees. During the time that the oven is preheating, start preparing your cake.
Step 2: Butter and Flour Cake Pans
Spread the butter and flour evenly over the bottoms of the cake pans to ensure that the batter does not stick to the pans while baking.
Step 3: Mix All of the Dry Ingredients Together in One Large Bowl
In a large mixing basin, combine the sugar, flour, salt, and baking powder and mix well with a spatula.
Step 4: Add Butter
2 tablespoons of butter from a stick is divided into two pieces. Then, with the mixer running on the lowest speed, add each chunk of butter one at a time to ensure that everything is thoroughly mixed. Knowing when to stop mixing is important; when there are no large chunks remaining and the mixture has a gritty texture, you should stop.
Step 5: Add Wet Ingredients
It is now time to begin adding your liquid components one by one to the mixture. You begin by adding your vanilla essence, and then gently pour in your milk while mixing on medium speed. Mix for approximately a minute until the texture is smooth yet thick, and then taste it.
Step 6: Add Eggs
Add in both of your eggs one at a time, mixing for approximately 30 seconds after each addition. Smooth and fluffy should be the texture of the mixture.
Step 7: Pour Batter Into Pans
Pour the batter onto both of your baking pans in a uniform layer. To dislodge any trapped air bubbles, tap the tabletop firmly several times.
Step 8: Place Cake Batter in the Oven
Bake for 30-35 minutes.
Step 9: When Cake Is Ready.
Whenever your cake is finished baking, take a toothpick and poke it into the middle of the cake. If the cake does not adhere to the toothpick after several attempts, the cake is completed.
Step 10: Cool Cakes
Allow for an hour of cooling time before icing the cakes.
Step 11: Frost
This is the stage at which you may express yourself! You are free to use whatever sort of icing or pattern that you find pleasing to your eye. For example, once I frosted the cake, I decorated it with confetti sprinkles.
Step 12: Enjoy
After all of this hard work, it’s finally time to enjoy your delectable creation!
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Here’s How to Make the Best Layer Cake of Your Life
The cake is light and fluffy, and it is topped with icing.Whether it’s a basic vanilla cake or a decadent chocolate treat, a delightfully moist cake is a must-have centerpiece for every special occasion, no matter what the occasion.Many of our most popular cake recipes begin with the same technique: creaming butter or shortening with sugar until it’s light and fluffy.
Creamed cakes are sometimes referred to as such because the fat and sugar are creamed together in the preparation of the cake.Our Test Kitchen will teach you how to make a homemade cake that’s so good that everyone will think you bought it from a fancy bakery.We’ll use tried-and-true methods from our Test Kitchen to teach you how to make a homemade cake that’s so good that everyone will think you bought it from a fancy bakery.While it will take some time, none of the processes involved in baking a cake are very difficult, as you will discover in the next section.
How to Bake a Cake
Find out how to make the recipe.You must first choose a cake recipe before you can proceed with the rest of the process.Alternatively, you may go for a more elaborate recipe, such as a chocolate devil’s food cake or a brilliant red velvet cake recipe, to make your cake more visually appealing to your guests.
If you’re not a fan of the typical frostings, a German chocolate cake can be a good alternative.In addition, we offer a few birthday cake recipes for special events like birthdays.Almost any cake can be made with this recipe, and these instructions will guide you through the process of making any of them.However, angel food, pound cakes, sponge cakes, and chiffon cakes require different techniques, so be sure to read about those separately if you’re making one of those cakes.
Step 1: Prepare Baking Pans
Anyone who bakes a cake does not want it to cling to the pan, thus it is critical to prepare the pans before putting in the batter.With the exception of angel food and chiffon cakes, most recipes ask for greasing and flouring the pan or lining the pan with waxed or parchment paper before baking the cake or pie.While it comes to determining what sort of baking pan to use, our Test Kitchen loves glossy pans since they provide a more golden look when baking.
In order to avoid overbrowning, adjust the oven temperature by 25°F if you are using a dark or dull-finish pan and check doneness 3 to 5 minutes earlier than normal.
Step 2: Allow Ingredients to Reach Room Temperature
Many cake recipes call for cake components such as eggs and butter to be allowed to come to room temperature before being used.Because of this, the butter will combine more readily with the other ingredients, and the eggs will result in a more substantial cake volume.(It is not recommended to leave the eggs at room temperature for longer than the period stated in the recipe for food safety concerns.) Test Kitchen Tip: Never use melted butter in a recipe that calls for softened butter instead.
It will have a negative impact on the cake’s texture.
Step 3: Preheat the Oven
It is possible for a cake to bake too rapidly and develop tunnels and cracks, while baking too slowly might result in a cake that is gritty.Allow your oven to warm for at least 10 minutes before beginning, and check the temperature using an oven thermometer ($7 at Target) to ensure it reaches the right temperature.Using black cake pans will need you to lower the oven temperature by 25 degrees Fahrenheit from the one specified in your recipe.
Step 4: Stir Together Dry Ingredients
Flour, baking powder and/or baking soda, and salt are some of the most common dry ingredients used in baking.Rather than adding each dry ingredient to the batter one at a time, whisk ($6, Walmart) them together in a separate bowl first.Using this method ensures that the components are evenly dispersed throughout the mixture.
someone who is preparing a dessert using butter Photograph courtesy of Kritsada Panichgul
Step 5: Combine the Butter and Sugar
- Do you want to know how to produce a cake that has a light, airy crumb? The most crucial step is to cream the butter and sugar together. Here’s how it’s done: Using an electric mixer ($23, Target), whip the butter for 30 seconds on a medium to high speed until it is fluffy. Generally, a stand mixer with a medium speed is required for this phase, whereas a hand mixer with a greater speed is required.
- On medium speed, beat in the sugar (and vanilla extract, if the recipe asks for it) until the mixture has a light, fluffy texture and is completely incorporated. This will take around 3 to 5 minutes. (DO NOT chop this section short.) While pounding, scrape the sides of the bowl occasionally. As the butter and sugar are blended, little bubbles will be formed, which will give your cake its beautiful, light, and fluffy texture.
Step 6: Add Eggs One at a Time
Add the eggs (or egg whites) one at a time, mixing well after each addition.Their protein helps to keep the texture of the product by creating structure around air bubbles.Test Kitchen Tip: Separate the eggs into custard cups or small bowls before mixing them together.
If you find shell fragments in your batter, you may quickly fish them out of the cup rather than trying to get them out of the batter.
Step 7: Alternate Adding Dry and Wet Ingredients
Beat on low speed after each addition until the flour mixture and milk (or other liquid indicated in the recipe) are fully incorporated.Alternate between adding part of the flour mixture and some of the milk (or other liquid specified in the recipe).The flour mixture should be used to start and finish the recipe.
This is due to the fact that when liquid is added to flour, gluten begins to develop.Too much gluten results in a difficult cake, so be careful to start and finish with flour, and avoid overmixing after the liquid has been included.Warning: Do not overmix at this point or you may end up with elongated, uneven holes in your completed cake.Test Kitchen Tip: person responsible for spreading cake batter Photograph courtesy of Kritsada Panichgul
Step 8: Pour Batter into Pans and Bake
Using a spatula, evenly distribute the batter across the baking pans. Spread the batter in a uniform layer using an offset spatula ($9, Bed Bath & Beyond) once it has been chilled. Make careful to distribute it all the way to the edge of the pan. Make sure to follow the guidelines on the recipe while baking your cake.
Step 9: Check Cake for Doneness
No one likes to eat a dry cake, which is what happens when it is overbaked.Start testing the cake for doneness after the recipe’s specified minimum baking time has passed, and resist opening the oven door until it is time to avoid letting the heat escape until it is time.Insert a wooden toothpick towards the middle of a creamed cake to keep it from falling apart.
If the pick comes out clean (with only a crumb or two stuck to it), the cake has finished baking.The cake should be baked for a few minutes longer if there is any wet batter on it.A new toothpick should be used to test it in a different area.Photograph courtesy of Kritsada Panichgul
Step 10: Cool the Cake
Allow the cakes to cool in their pans on a wire rack ($15, Walmart) for a maximum of 10 minutes before serving.Using a knife, carefully run it over the edges of the cake to release it from the pan sides before removing it from the pans.Placing a wire rack on top of the cake and inverting the pan will help to prevent cracking.
Using tongs, carefully lift the pan off the cake, being careful not to break the cake’s edges.If you used waxed or parchment paper to wrap your cake, gently take the paper away from it.Allow for thorough cooling of the cake (about 1 hour).This is an important step in allowing the cake to firm up and become less prone to breaking apart while being frosted.As an added bonus, it prevents the frosting from melting immediately after application!person responsible for icing the cake and assembling the layers Get the recipe for our Buttercream Frosting.
Step 11: Assemble the Cake
Brush the cake layers with a pastry brush ($10, Williams Sonoma) before assembling them to prevent crumbs from getting into the icing.12 cup of frosting should be spread over the first layer, and the second layer should be carefully placed on top.Continue until all of the layers have been piled.
Test Kitchen Tip: To generously fill and frost a two-layer 9-inch cake, it needs around 212 to 3 cups of icing.Plan on using 312 to 4 cups of cake batter for a three-layer cake.
Step 12: Add the First Coat of Frosting
The crumb coat is the key to mastering the art of frosting a layer cake successfully.For this, apply a very thin coating of frosting to the edges and top of the cake and distribute it evenly.While this first coat does not have to be immaculate, it serves an important purpose in keeping crumbs out of the frosting.
Allow the cake to rest for 30 minutes to allow the icing to set.Test Kitchen Tip: Use small pieces of waxed paper to wrap around and beneath the initial cake layer when using a pedestal ($13, Walmart) or cake plate to make cleanup easier.
Step 15: Frost and Decorate
Using a crumb coat is essential to successfully frosting a layer cake.Using a very thin coating of frosting, cover the edges and top of the cake to get this effect.While this first coat does not have to be immaculate, it serves an important purpose in keeping crumbs out of the frosting..
Allow the cake to rest for 30 minutes to allow the icing to harden and become firm.Test Kitchen Tip: To make cleanup easier, wrap small pieces of waxed paper around and under the initial cake layer when using a pedestal ($13, Walmart) or cake plate.
How to Prevent a Dry or Dense Cake
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- These nine essential baking guidelines can help you avoid making a cake that is too dry or thick.
- By putting these teachings into practice in your kitchen, you can ensure a soft and moist cake!
- Dense.
- The nemesis of a cake crumb.
- Dry.
- The adversary of a cake crumb.
- Cakes that are too dry or thick have absolutely no place in this world.
- However, all too frequently, a cake with a seemingly innocent appearance might become a victim of one or both of these textural catastrophes.
- It has occurred to me roughly 3,520,958 times, and I am always striving to prevent my cake (and myself!) from experiencing the thick or dry cake tragedy.
- There are methods for avoiding and preventing these undesirable textures.
- For numerous years, I’ve been experimenting with different cake recipes and have gained a great deal of knowledge in the process.
- In most cases, I can look at a recipe and predict the texture that will result from it.
- But every now and then, I’m not that fortunate, which is why I composed nine critical lessons that will assist us the next time we bake a cake from scratch.
I promise you SOFT & MOIST cakes!
1. Use Cake Flour
- Use cake flour instead of all-purpose flour when baking a cake.
- Cake flour is a low-protein flour that has been ground to a superfine fineness to be used in baking.
- This moist, sensitive texture is carried over into your cake as a direct result.
- However, this is not a regulation that must be followed to the letter.
- Some recipes are just unable to handle the fine consistency of cake flour.
- Chocolate cake, for example, already has cocoa powder, which is a soft dry ingredient that may be used in lieu of part of the flour in a recipe to make it more moist.
- Using cake flour and cocoa powder together typically results in a cake that is too light and crumbly to cut into slices.
- In the same way, carrot cake and banana cake include additional wet components (the fruits or vegetables), making cake flour an unsuitable choice since it is not strong enough.
- Use cake flour instead of all-purpose flour for baking vanilla cake, white cake, red velvet cake, vanilla cupcakes, and other cakes and cupcakes where a fluffy texture is desired, such as red velvet cupcakes.
- I’ve also had experience replacing cake flour for all-purpose flour to make a softer pineapple upside-down cake and a funfetti cake, which are both delicious.
- (Use a 1:1 substitute and make no additional modifications to the recipe.) A new version of my pineapple upside down cake recipe has been added to incorporate it!) Swans Down and Softasilk are the brands of cake flour that I favor (and they are not sponsored!).
- Whenever I can locate it, I prefer unbleached, but if that is not possible, I use bleached.
- Both brands deliver high-quality outcomes at an affordable price.
- Cake flour may be found on the baking aisle, just next to all-purpose flour.
- If you are unable to obtain cake flour, you can substitute this cake flour replacement.
2. Add Sour Cream
- Let’s add a creamy and light wet ingredient to assist avoid a dry, thick cake from forming.
- In most cake recipes, milk is called for to thin out the batter and lighten the crumb, but sour cream is frequently overlooked in favor of buttermilk.
- In addition to the milk, a tablespoon or two of sour cream can be used.
- Of course, this varies from recipe to recipe, but you’ll find that sour cream is used in a lot of my cake recipes as well.
- Take this ingredient’s potential for strength into consideration.
- I even use it in my cheesecake and no-bake cheesecake recipes, which you can find here.
- Plain yogurt can be used as a suitable substitute.
3. Room Temperature Butter / Don’t Over-Cream
- I know I sound like a broken record on this one, especially if you’re a frequent SBA reader, but bear with me on this one.
- For recipes that call for room temperature butter, however, use room temperature butter instead.
- The majority of cakes begin with the creaming of butter and sugar.
- Butter has the ability to hold air, and the creaming process is the mechanism through which butter holds that air.
- During the baking process, the trapped air expands, resulting in a light and fluffy cake.
- No air Means no fluffiness if the butter is not fully creamed.
- A thick cake, to be precise.
- However, let us assume that your butter was at the appropriate room temperature.
- You started creaming it with the sugar, but then you forgot to turn off the mixer.
- Over-creaming your butter and sugar increases the likelihood that the butter may trap more air than is necessary.
- As the batter bakes, the additional air will be deflated, resulting in a cake that is too dense to cut into.
- It’s all a matter of science!
- In order to achieve the best results, cream the butter and sugar together for around 1-2 minutes.
- Additionally, the cake recipe may ask for sour cream, milk, and/or eggs that have been left out at room temperature.
- Check to see that they are both at room temperature.
- Because they are warmer, room temperature components will link together more easily and quickly, resulting in less over-mixing.
- Over-mixing results in a thick cake.
(See also tip #6.)
4. Add a Touch of Baking Powder or Baking Soda
- When a cake is overly dense, it is tempting to believe that adding additional flour would absorb more moisture and soften the crumb.
- This is not necessarily true.
- In most cases, however, this is not the case.
- Baking powder or baking soda will most likely be required to provide additional leavening assistance for the cake.
- This advice isn’t really a piece of cake (ha!) because these two elements are quite specific in terms of science.
- If a recipe calls for a lot of acid, such as lemon juice or buttermilk, and it isn’t raised with enough baking powder, the cake will be thick in texture and flavor.
- If this is the case, you may want to consider adding baking soda, which will react with the acid and result in a fluffier crumb overall.
- Depending on the recipe, increasing the amount of baking powder or soda may result in a bitter aftertaste…
- As a result, avoid going excessive.
- The amount of baking soda or baking powder I use per cup of flour varies depending on the recipe, but I often use 1/4 teaspoon baking soda or 1 teaspoon baking powder per cup of flour.
- Sometimes recipes ask for both baking powder and baking soda to be used in the same dish.
5. Add Oil
- The amount of moisture in a cake is determined by the proportion of wet to dry components.
- A cake will taste dry if there is just too much flour and not enough butter in the recipe.
- On the other side, if there is too much milk and not enough flour in the recipe, the cake will taste excessively moist.
- Finding the proper balance between moist and dry materials is essential.
- The next time you cook a cake and realize that it is too dry, you may add a small amount of oil to moisten it.
- Because my strawberry shortcake cake was tasting a bit too dry no matter what I did, 2 tablespoons of vegetable oil was added to the mixture to make it more moist.
- It’s dripping wet!
- Some cakes are made with oil rather of butter.
- This is due to the fact that there is another tasty component in the dish, and the flavor of butter is not required.
- Take a look at my carrot cake and pumpkin cake recipes.
6. Don’t Over-Mix
- Water content of a cake is determined by the proportion of wet to dry elements in a recipe.
- It is possible for a cake to taste dry if there is just too much flour and not enough butter.
- A cake will taste overly moist if there is too much milk and not enough flour in it, on the other hand.
- Finding the right balance between wet and dry ingredients is critical….
- A little oil might be added to a cake the following time it is baked if it is found to be too dry.
- It didn’t matter what I tried, my strawberry shortcake cake always came out a bit too dry, so I added 2 Tablespoons of vegetable oil to the mixture.
- That place is just dripping wet.
- The use of oil in place of butter is common in several baked delicacies.
- As previously said, this is due to the fact that another tasty component has been added to the mix and the butter taste is no longer required.
- My carrot cake and pumpkin cake are examples of this.
7. Don’t Over-Bake
- In order to have a dry cake, simply overbake the batter! In all seriousness, though, overbaking cakes causes them to become dry. You may only have a 30-second gap between a flawlessly cooked cake and one that has been overbaked, so keep an eye on your cake at all times. Begin checking it around 1-2 minutes before the recipe specifies it should be done. Use the following as clues that your cake has finished baking: The cake should be slightly pulling away from the side of the pan when it is done.
- Upon insertion of a toothpick into the middle of the cake, it should come out clean or with a couple of moderately wet crumbs
- Gently push down on the cake with your fingers. If the cake returns to its original shape fully, it is finished. If your finger made a dent in the cake, it will take longer to bake
8. Brush With Simple Syrup/Other Liquid
- Even if things go completely wrong and you end up with a dry cake on your hands, not all is lost.
- Simple syrup, applied with a fast brush, gives hydration.
- After the cake has been allowed to cool fully, apply a thin layer of simple syrup to the top.
- You can also substitute Sprite (yeah, I’m serious) for the simple syrup if you like.
- To prepare simple syrup, combine equal parts granulated sugar and water in a saucepan over medium heat until the sugar dissolves.
- Allow the syrup to cool before brushing it onto the cake.
- Use a pastry brush to apply the glaze.
- You may also add flavoring to the syrup.
- When the simple syrup has finished cooking, add a few drops of vanilla essence, some freshly brewed coffee, lemon juice, Amaretto, or another liqueur to taste.
- Allow it to cool completely before using.
- You may also add some vanilla bean, lemon peel, or culinary lavender to the cooling syrup to make it even more flavorful.
- Once the chunks/add-ins have cooled, sift them out using a fine mesh strainer.
- Because it is a very thin coating of syrup, your cake will not be too sweet as a result.
9. Don’t Double the Recipe
- Never, ever double a cake recipe if you want the very best flavor and texture.
- Instead, double the batter’s volume.
- When you double the recipe, you run the danger of overcreaming (tip3), overmixing (tip6), or undermixing.
- Furthermore, the baking powder and/or soda may not be evenly distributed throughout the cake, resulting in bitter aftertastes in some portions of the cake.
- Only use the amount of batter that the recipe specifies for each step.
- When I need additional cake batter, I make the batter twice– one for the first time and one for the second time.
More Baking Tips
- I have a few more courses in store for you! 6 Inch Cakes (as shown in the chocolate cake above)
- Top 10 Baking Tips
- 10 Baking Tips for Perfect Cakes
- 10 Baking Tips for Perfect Cupcakes
- 14 Kitchen Tools That Every Baker Should Have
- Baking Powder vs Baking Soda
- Ingredients to Use at Room Temperature
Baking Made Simple has a newsletter subscription option. Are you a first-time visitor to our website? Getting started with this email series is a terrific idea. I’ll take you through a handful of my most popular recipes and explain why they’re so effective in the process.
The Basics of Baking a Cake
- When children express an interest in assisting their parents in the kitchen, one of the first things they want to do is to assist in the baking of a birthday cake.
- It’s a smart choice since cake making is frequently a simple, straightforward procedure, and many recipes follow the same fundamental stages from beginning to end.
- You may tackle the task of creating a cake from scratch with great confidence if you understand the principles.
- This step-by-step demonstration will demonstrate how to make a chocolate cake.
- Continue to the second of ten sections below.
Grease and Preheat
Grease and flour the baking pans you will be using before you begin baking. 8-inch round pans, 9-inch round pans, a 13-by-9-inch rectangle sheet, or even a Bundt pan are all possibilities. Then preheat the oven to the temperature specified in the recipe so that it will be ready to bake when you are finished. Continue to the third of ten sections below.
Prepare Your Ingredients
- It’s critical to have all of the ingredients ready before you start mixing the batter together.
- It is common for cake recipes to ask for melted chocolate, so you should prepare the chocolate before starting to mix the batter.
- You may melt chocolate in the microwave or over a double boiler on the stovetop, which is the conventional way.
- Other preparations for ingredients might include cutting nuts or grating lemon or orange zest, among other things.
- Continue to the next section, number 4 of 10.
Whisk the Dry Mix
In order for the cake to have an uniform and perfect rise, it is critical that the dry ingredients are accurately measured and well mixed before proceeding. To achieve the best results, mix the flour and leavening ingredients with a wire whisk until well combined. Continue to the next section, number 5 of 10.
Cream Your Butter and Sugar
- Before you begin baking, let the butter to come to room temperature first.
- When it has achieved the right temperature, continue to beat it until it is smooth and creamy in texture.
- If you’re using a stand mixer, slowly add the sugar while you’re creaming the butter.
- If you’re using an electric mixer or mixing by hand, begin by adding a small quantity of sugar at a time and continuing to mix until the entire amount has been combined.
- Continue to the sixth of ten sections below.
Add the Eggs
After adding each egg to the butter and sugar mixture, thoroughly combine the ingredients until well incorporated. Continue to the next section, number 7 of 10.
It’s Time to Combine
- Generally speaking, this is the point at which the chocolate, flour, and milk are added to the butter and sugar mixture for a chocolate cake.
- To begin, melt the chocolate in a double boiler.
- Make careful to fully integrate it into the mixture of butter, sugar, and eggs before baking.
- Then, alternately add the dry ingredients and milk to your wet components, mixing well after each addition.
- Combine well until the mixture is smooth and consistent.
- Some recipes instruct you to add the milk towards the end; for the best results, follow the directions on your individual recipe.
- Continue to the next section, number 8 of 10.
Pour Your Batter in Your Pan
- Make a layer cake by dividing the batter between two circular cake pans and baking them until they are just about set.
- If you’re using a rectangle or Bundt pan, use a large spoon to scoop out the batter into your prepared pan.
- The pans should be gently tapped on the counter to level the tops and eliminate air bubbles.
- Before baking, use a spatula to smooth the tops if they are not smooth enough.
- Continue to number nine of ten below.
Bake and Cool Your Cakes
- Bake the cakes for the specified amount of time and at the specified temperature in the recipe guidelines.
- Remove from the oven and allow to cool for 10 minutes on a cooling rack, or as recommended by your recipe.
- Removing the cakes from their pans and allowing them to cool fully on wire racks before icing is applied Make certain that the top layer is not placed upside down on the rack; otherwise, grid lines will appear on the surface of the cake.
- Continue to the next page, number ten of ten.
The Finished Product
- Once the cakes have been allowed to cool fully, it is time to frost them.
- Choose from a variety of icings, including buttercream, cream cheese frosting, ganache, and whipped cream.
- If you have two round cakes, place one on the serving tray with the top side facing up and frost it.
- After that, place the second cake on top and frost the top and edges of both cakes.
- If desired, add swirls to the top of the cake for decorating.
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18 Easy Baking Recipes to Try When You’re a Beginner — Eat This Not That
- With many of us staying at home during this period of social alienation and self-isolation caused by the Coronavirus, baking is a simple, enjoyable, and tasty way to pass the time while we are sick.
- In addition, just though you haven’t cooked before doesn’t rule out the possibility of creating some delectable sweet and savory goodies in your oven.
- A plethora of simple baking recipes exist that you can master the first time you make them — and we’ve compiled the 18 best of the best for you.
Before you bake, here are 5 tips for beginner bakers before you start baking.
1. Read the recipe thoroughly before starting and plan ahead.
- According to Maegan Brown, proprietor of The Baker Mama, ″you’ll know exactly what you’re going to need, what condition each item has to be in when you start creating the dish, and how long you should budget for it to take from start to finish.″ ″You want to be mindful if a recipe specifies that the dough should be refrigerated for 24 hours or that the butter should be softened ahead of time.″
2. Use cookie dough scoops to portion your cookie dough, muffin batter, and cupcakes.
The use of cookie dough scoops, according to Brown, ensures absolutely uniform quantities every time. ″Baked items will be more consistent in appearance and will bake more evenly.″
3. Line your baking pans with parchment paper or a silicone baking mat.
- ″Between your baked products and the pan, parchment paper or silicone baking mats create a nonstick barrier that prevents them from sticking.
- Using them is more dependable than using butter or oil to grease your pan and allows you to easily transfer cookies, breads, and cakes without their splitting or crumbling ″Brown expresses himself in this way: ″Baked goods bottoms can overbrown when baked on a greased baking sheet, whereas prepared goods baked on paper or silicone tend to bake more evenly.
- Cutting parchment paper to fit loaf pans and cake pans also makes it easier to pull the baked products out of the pan once they have cooled to room temperature.″
4. Get to know your oven
- ″Because oven temperatures vary widely, it is important to check your baked foods often to ensure that they do not overbake.
- If you discover that your baked items are baking sooner than the time specified in most recipes, make a habit of monitoring them sooner than the time specified in the recipe ″Brown expresses himself in this way: ″If your oven takes longer to bake than the recipe instructions suggest, be aware that you will most likely need to allow for additional baking time in order for most of your baked goods to turn out properly.
- If you suspect that the temperature in your oven is incorrect, you can always place an oven thermometer in it to check it.″
5. Always test your quick breads, muffins and cakes with a toothpick for doneness
- ″When you believe your baked goods are nearly finished, insert a toothpick into the center of them to determine whether they have finished baking or if they require additional baking time in the oven.
- If there is still wet batter on the toothpick, the cake has to be baked for a longer period of time ″Brown expresses himself in this way: ″When the spoon comes out clean or with only a few crumbs on it, the job is done!
- If the top of your baked product appears to be done but the middle requires more baking time, cover the baked good with aluminum foil and continue to bake until the center is completely cooked through, about 15 minutes longer.″
And here are 18 super easy baking recipes you need to try if you’re a beginner baker.
- Banana bread recipes are the undisputed kings of the simple baking world.
- ″Banana bread may be made at any time and from any location using basic and readily available ingredients.
- You can basically use any sort of pan to bake it in: a loaf pan, muffin pan, cake pan, or whatever else you have on hand ″Brown expresses himself in this way: ″Because there is no need for dough rising, most banana bread batters may be prepared in a matter of minutes.
- Alternatively, you may use an electric stand mixer or a spoon to combine the ingredients in a mixing bowl.
- The only criterion is that you use bananas that are fully ripe.
- The riper the fruit, the better!
- In addition, knowing how to make banana bread is useful since it can be quickly adapted to any ingredients you happen to have on hand.″ Obtain the recipe from The Baker Mama’s website.
- Brown believes that ″baking an exceptional chocolate chip cookie should be enjoyable, and of course the wonderful results serve as an excellent incentive.″ ″The creation of chocolate chip cookies is a terrific approach to improve your baking abilities.
- They say that practice makes perfect, and this is certainly true!
- Preparing and measuring your ingredients correctly, separating the dry and wet ingredients first, chilling the dough, measuring cookie dough evenly, getting to know your oven’s baking preferences, checking the cookies for ideal doneness, and allowing the cookies to cool on the baking sheet are all best practices when baking chocolate chip cookies with chocolate chips.″ Obtain the recipe from The Baker Mama’s website.
- IN CONNECTION WITH: This One Trick Will Make Your Chocolate Chip Cookies Even More Delicious ″Muffins are a quick and very simple recipe to put together.
- Muffins may be made using almost any fast bread or cake recipe on the market.
- The most essential thing to remember while making these muffins is not to overmix the mixture or to overfill your muffin cups with batter ″Brown expresses himself in this way: ″You want your muffins to be soft while still being juicy, and you want them to rise elegantly in the pan.
- When it comes to muffins, you can be pretty creative.
- They can be savory or sweet, and they can withstand a variety of delectable additions such as fresh fruits, dried fruits, nuts, spreads, cereals, cheese, and a variety of other ingredients.
- The possibilities are unlimited, which is what makes creating muffins so much fun!″ Obtain the recipe from The Baker Mama’s website.
- According to Lindsay Cotter, host of Foodie Bootcamp Workshops and cookbook author/photographer for Nourishing Superfood Bowls, ″This recipe