A new journey: Cake
 

It is said that a wise man makes no important decision, nor enters
onto a long journey, before asking the advice of others.

In that spirit, I seek advice.

I have decided to learn how to bake cakes.

Never dunnit. Done pies, w/prefab crusts,
made cobblers w/prefab pastry material,
puddings, yes. Closest I've come to making
a cake was trying out Robin Miller's Blue-
bery cobbler.... the one that turns itself
upside down automatically, as it cooks.

SWMBO suggests I start with pound cake.
I like simple things....

Any thoughts before I begin this trek?
SHe goes out of town on business tomorrow,
so I'll have time to experiment. And there will
be no witnesses to my folly. <G>

The journey begins.

Alex

A new journey: Cake
 

On May 22, 2:58 pm, Chemiker > wrote:
> It is said that a wise man makes no important decision, nor enters
> onto a long journey, before asking the advice of others.
>
> In that spirit, I seek advice.
>
> I have decided to learn how to bake cakes.
>
> Never dunnit. Done pies, w/prefab crusts,
> made cobblers w/prefab pastry material,
> puddings, yes. Closest I've come to making
> a cake was trying out Robin Miller's Blue-
> bery cobbler.... the one that turns itself
> upside down automatically, as it cooks.
>
> SWMBO suggests I start with pound cake.
> I like simple things....
>
> Any thoughts before I begin this trek?
> SHe goes out of town on business tomorrow,
> so I'll have time to experiment. And there will
> be no witnesses to my folly. <G>
>
> The journey begins.
>
> Alex

Start with a recipe from Martha - pound cake is easy. Actually, it
would be hard to fail if you have all the ingredients and follow the
directions.

Classic Pound Cake (Martha Stewart)

Ingredients
Make 1 loaf
3 tablespoons whole milk, room temperature
3 extra-large eggs, room temperature
1 3/4 teaspoons pure vanilla extract
1 1/2 cups sifted cake flour (not self-rising)
3/4 cup sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
14 tablespoons unsalted butter, softened

Directions
Preheat oven to 350 degrees. Line the bottom of an 8 1/2-by-4 1/2-by-2
1/2-inch loaf pan with parchment paper.
In a medium bowl, mix together milk, eggs, and vanilla; set aside.
Place flour, sugar, baking powder, and salt in the bowl of an electric
mixer fitted with the paddle attachment. Mix on low speed until well
blended. Add butter and half of the milk mixture; continue mixing
until moistened. Increase mixer speed to medium and beat for 1
minute.
Scrape down sides of bowl. Add half of the remaining milk mixture.
Beat on medium speed for 30 seconds. Scrape down sides of bowl and add
remaining milk mixture. Beat again on medium speed for 30 seconds.
Pour batter into prepared loaf pan. Bake until a toothpick inserted
into the center of the cake comes out clean, about 1 hour.
While cake is still warm, invert onto a wire rack. Completely wrap in
plastic wrap to keep cake moist.


******

There are other types at http://tinyurl.com/ofgclx (Stewart's pound
cake website).

Have fun.

N.

A new journey: Cake
 

Chemiker wrote:
> It is said that a wise man makes no important decision, nor enters
> onto a long journey, before asking the advice of others.
>
> In that spirit, I seek advice.
>
> I have decided to learn how to bake cakes.
>
> Never dunnit. Done pies, w/prefab crusts,
> made cobblers w/prefab pastry material,
> puddings, yes. Closest I've come to making
> a cake was trying out Robin Miller's Blue-
> bery cobbler.... the one that turns itself
> upside down automatically, as it cooks.
>
> SWMBO suggests I start with pound cake.
> I like simple things....
>
> Any thoughts before I begin this trek?
> SHe goes out of town on business tomorrow,
> so I'll have time to experiment. And there will
> be no witnesses to my folly. <G>
>
> The journey begins.
>
> Alex

If you decide to get adventurous let me know and ill send you my "white
wine cake" recipe.

Of course if you really want to challenge your self to new levels of
baking i have a chocolate cake recipe that uses a cup of port reduced to
a few tablespoons.
--
JL

A new journey: Cake
 

On Fri, 22 May 2009 13:10:17 -0700, Joseph Littleshoes
> wrote:


>
>If you decide to get adventurous let me know and ill send you my "white
>wine cake" recipe.
>
>Of course if you really want to challenge your self to new levels of
>baking i have a chocolate cake recipe that uses a cup of port reduced to
>a few tablespoons.

OMG! Hell, send'em. THey say "fools rush in.." and I guess
I qualify about as much a fool as anybody. I love port,
SWMBO loves chocolate, what's to worry?

BTW: That deep fryer thing. DeLonghi unit showed poor
quality control, but I fixed the valve by forcing BonAMi paste
into it and repeatedly working the valve until the internal
tool marks were polished down, and now it no longer
leaks. Now I'm thinking "fried lamb pies".

Alex, looking up a Martha Stewart recipe for pound cake.
And who now owns *two* DeLonghi deep fryers.

No, don't ask.....

A new journey: Cake
 

I think the easiest cake to make is the Mayonaise Chocolate Cake in a 8
X 12
inch pan. Use the icing on the shelves with cake mixes or simple
butter or cream cheese with powdered sugar and cocoa.
Sometimes the cake recipe is on Hellman's Mayonaise Jar. It must be
mayo and not Miracle Whip. etc.
If you'd like, I can provide a recipe for the cake. Good luck. Pound
cake is a good choice to make and I am sure that it will be a success.
Carmelia




"Why are you so cautious? For what great purpose are you reserving
yourself for?" - Rhett Butler

A new journey: Cake
 

Mr. Littleshoes, I am always looking for recipes that are a tad
different if not very
different and I would like the white wine cake recipe. I am sure others
would like it, too. May we have it?
Carmelia




"Why are you so cautious? For what great purpose are you reserving
yourself for?" - Rhett Butler

A new journey: Cake (Chocolate)
 

On Fri, 22 May 2009 14:58:51 -0500, Chemiker
> wrote:

>It is said that a wise man makes no important decision, nor enters
>onto a long journey, before asking the advice of others.
>
>In that spirit, I seek advice.
>
>I have decided to learn how to bake cakes.

This cake is SO moist and delicious! I don't like chocolate cake. I
*love* this one. Be aware, if you decide to make it ... when you pour
the batter into the baking pan(s), it will look like chocolate water.
Not to worry, it will turn into cake!


* Exported from MasterCook *

Hershey's "Perfectly Chocolate" Chocolate Cake

Recipe By :Hershey's
Serving Size : 12 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sugar
1 3/4 cups flour
3/4 cup cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla
1 cup boiling water

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and
salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium
speed of mixer 2 minutes. Stir in boiling water (batter will be thin).
Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes
out clean. Cool 10 minutes; remove from pans to wire racks. Cool
completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10
to 12 servings.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to
350°F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool
completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans.
Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35
minutes. Cool 10 minutes; remove from pans to wire racks. Cool
completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F.
Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes;
remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake
cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to
25 minutes. Cool completely. Frost. About 30 cupcakes.

Cuisine:
"American"
Source:
"http://hersheyrecipes.hersheys.com/"

- - - - - - - - - - - - - - - - -

NOTES : The batter is very, very thin. The cake is very, very moist
and delicious.



* Exported from MasterCook *

Hershey's "Perfectly Chocolate" Chocolate Frosting

Recipe By :Hershey's
Serving Size : 12 Preparation Time :0:00
Categories : Frostings/Fillings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 stick butter
2/3 cup cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk,
beating to spreading consistency. Add small amount additional milk, if
needed. Stir in vanilla.

Cuisine:
"American"
Source:
"http://hersheyrecipes.hersheys.com/"
Yield:
"2 cups"

- - - - - - - - - - - - - - - - -

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A new journey: Cake
 

On Fri, 22 May 2009 14:58:51 -0500, Chemiker
> wrote:

>It is said that a wise man makes no important decision, nor enters
>onto a long journey, before asking the advice of others.
>
>In that spirit, I seek advice.
>
>I have decided to learn how to bake cakes.

You'll have friends showing up for cake, the way they show up when you
win the lottery ...


* Exported from MasterCook *

Old-Fashioned Carrot Cake

Recipe By :Carol Peterson
Serving Size : 18 Preparation Time :0:00
Categories : Cakes Family Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups oil
2 cups granulated sugar
3 large eggs
2 teaspoons vanilla
2 1/4 cups all-purpose flour
2 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups shredded carrot -- raw
2 cups coconut flakes
1 cup chopped walnuts
8 ounces crushed pineapple
BUTTERY CREAM CHEESE FROSTING:
3 ounces cream cheese -- softened
1/2 cup melted butter -- (2 sticks)
2 tablespoons milk
1/2 teaspoon vanilla extract
powdered sugar -- as needed

Combine all ingredients in order given, using wooden spoon.
Bake in greased and floured 9x13-inch pan at 350°F for 50-60 minutes,
or until cake springs back when lightly touched. Cool completely.
Frost with Buttery Cream Cheese Frosting and refrigerate.

Buttery Cream Cheese Frosting:
Combine cream cheese, butter, milk, and vanilla extract. Beat in
enough powdered sugar to achieve desired consistency.


- - - - - - - - - - - - - - - - -

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A new journey: Cake
 

Carmelia wrote:
> Mr. Littleshoes, I am always looking for recipes that are a tad
> different if not very
> different and I would like the white wine cake recipe. I am sure others
> would like it, too. May we have it?
> Carmelia
>
>
>

Here you go.

While the following is usually made with a dry white wine i have used
Port and Sherry as well (a chocolate version with port or
sherry is very good). A good Sauterne and German Rieslings are very
good and when available a Loire valley pear wine. In a pinch a Gallo
Chablis or chenine blanc will be acceptable.

White wine cake
--------------------

[for two 9 inch layers]

3 cups good dry white wine

1 egg

2 cups sugar

1/2 cup canola oil

2 & 1/2 cups flour

1/4 teaspoon salt

2 & 1/2 teaspoons baking powder

1/2 vanilla bean, split, seeds removed

1 tablespoon vanilla

4 egg whites

1. Preheat the oven to 350 F. Lightly oil two 9 inch cake pans.

2. In a non reactive saucepan, heat the wine over low heat until the
liquid is reduced to one cup; cool

3. In a large mixing bowl cream the egg, sugar and oil and beat until
smooth. Stir in the wine.

4. Add the flour, salt, baking powder, and vanilla seeds and extract,
and mix well until blended.

5. In a separate bowl, whip the egg whites until stiff peaks are
formed.

6. Gently fold the whites into the batter. Divide the batter between
the pans.

7. Bake for 20 to 25 minutes or until a toothpick inserted into he
center comes out clean.

A new journey: Cake
 

Chemiker wrote:
> On Fri, 22 May 2009 13:10:17 -0700, Joseph Littleshoes
> > wrote:
>
>
>
>>If you decide to get adventurous let me know and ill send you my "white
>>wine cake" recipe.
>>
>>Of course if you really want to challenge your self to new levels of
>>baking i have a chocolate cake recipe that uses a cup of port reduced to
>>a few tablespoons.
>
>
> OMG! Hell, send'em. THey say "fools rush in.." and I guess
> I qualify about as much a fool as anybody. I love port,
> SWMBO loves chocolate, what's to worry?
>

Here's a link for the "Catalan Cake"
http://www.recfoodcooking.org/sigs/J...29%20Cake.html

If you take a look at the other recipe of mine listed there
http://www.recfoodcooking.org/sigs/J...n cienne.html
and you have any interest in it, i have some notes on adapting it for
serving at home rather than as L'Grand Couvert du Roi aux Versailles
--
JL

A new journey: Cake (Chocolate)
 

On Fri, 22 May 2009 17:50:17 -0500, Damsel
> wrote:

> Hershey's "Perfectly Chocolate" Chocolate Cake
>
<recipe snipped>
>
>NOTES : The batter is very, very thin. The cake is very, very moist
>and delicious.

HEH, I think you just let a little secret out of the bag. One of DD's
wedding cupcakes is chocolate - a batter the baker confided is so
liquid it makes you wonder if it's going to bake up correctly. Now I
have a good idea where she got the recipe! <evil grin> Should I
tell?

--
I love cooking with wine.
Sometimes I even put it in the food.

A new journey: Cake (Chocolate)
 

On Fri, 22 May 2009 22:15:05 -0700, sf > wrote:

>On Fri, 22 May 2009 17:50:17 -0500, Damsel
> wrote:
>
>> Hershey's "Perfectly Chocolate" Chocolate Cake
>>
><recipe snipped>
>>
>>NOTES : The batter is very, very thin. The cake is very, very moist
>>and delicious.
>
>HEH, I think you just let a little secret out of the bag. One of DD's
>wedding cupcakes is chocolate - a batter the baker confided is so
>liquid it makes you wonder if it's going to bake up correctly. Now I
>have a good idea where she got the recipe! <evil grin> Should I
>tell?

Bake the cake and compare!

Carol

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A new journey: Cake
 

On Fri, 22 May 2009 14:58:51 -0500, Chemiker wrote:

> It is said that a wise man makes no important decision, nor enters
> onto a long journey, before asking the advice of others.
>
> In that spirit, I seek advice.
>
> I have decided to learn how to bake cakes.
>
> Never dunnit. Done pies, w/prefab crusts,
> made cobblers w/prefab pastry material,
> puddings, yes. Closest I've come to making
> a cake was trying out Robin Miller's Blue-
> bery cobbler.... the one that turns itself
> upside down automatically, as it cooks.
>
> SWMBO suggests I start with pound cake.
> I like simple things....
>
> Any thoughts before I begin this trek?
> SHe goes out of town on business tomorrow,
> so I'll have time to experiment. And there will
> be no witnesses to my folly. <G>
>
> The journey begins.
>
> Alex

good luck, alex. your new-found skill should come in handy in case we run
out of bread.

your pal,
marie

A new journey: Cake (Chocolate)
 

On Fri, 22 May 2009 17:50:17 -0500, Damsel
> wrote:

>On Fri, 22 May 2009 14:58:51 -0500, Chemiker
> wrote:
>> - - - - - - - - - - - - - - - - -


Yes,Carol, but at the moment I am not baking.

The rat thing is messing up my day.

I may eat nothing tonight.

Alex, who also posts on a.b.p.food

A new journey: Cake (Chocolate)
 

On Sat, 23 May 2009 17:24:29 -0500, Chemiker
> wrote:

>On Fri, 22 May 2009 17:50:17 -0500, Damsel
> wrote:
>
>>On Fri, 22 May 2009 14:58:51 -0500, Chemiker
> wrote:
>>> - - - - - - - - - - - - - - - - -
>
>
>Yes,Carol, but at the moment I am not baking.
>
> The rat thing is messing up my day.
>
>I may eat nothing tonight.
>
>Alex, who also posts on a.b.p.food

Oh no! I skip over all but a half dozen threads at any given time, so
I missed the rat story. What thread is it in?

I'll read it after my next nap (I think I'm sick).

Carol, also clueless on what a.b.p.food is.

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A new journey: Cake (Chocolate)
 

Damn me for a fool, Carol.

It's alt.binaries.food.

pictures is not a part of the address.

Alex, who is on his 3rd? mar2uni?

Still retching...

A new journey: Cake (Chocolate)
 

On Sat, 23 May 2009 18:05:08 -0500, Chemiker
> wrote:

>Damn me for a fool, Carol.
>
>It's alt.binaries.food.
>
>pictures is not a part of the address.
>
>Alex, who is on his 3rd? mar2uni?
>
>Still retching...

Sorry, kiddo. I don't have access to that group. I'll just take your
word for it that you've suffered a traumatic experience, and leave you
to your potato dinner.

There's always tomorrow for cake.

Carol

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A new journey: Cake (Chocolate)
 

Chemiker wrote:
> Damn me for a fool, Carol.
>
> It's alt.binaries.food.
>
> pictures is not a part of the address.
>
> Alex, who is on his 3rd? mar2uni?
>
> Still retching...



For those of us who can't access binary ngs, would you 'splain, please?

gloria p

A new journey: Cake (Chocolate)
 

In article >,
Damsel > wrote:

> On Sat, 23 May 2009 17:24:29 -0500, Chemiker
> > wrote:

> >Alex, who also posts on a.b.p.food
>
> Oh no! I skip over all but a half dozen threads at any given time, so
> I missed the rat story. What thread is it in?
>
> I'll read it after my next nap (I think I'm sick).
>
> Carol, also clueless on what a.b.p.food is.

He's had too much gin. I think he's trying to say alt.binaries.food
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria