Only 4.5 Steps Separate You from Cupcake Perfection
Only 4.5 Steps Separate You from Cupcake Perfection
By Sharilyn Starling
The answer is a resounding, “YES”.
In this article, I’ll share with you the baking secrets that professional bakers don’t want you to know. They are so simple, they may almost seem like common sense, and that’s the beauty of these methods. Anyone can make perfect cupcakes with almost no investment.
While these techniques may seem obvious, I have to admit that it took dozens of batches of trial and error to settle on these particular steps.
And while it is great to be able to write an article sharing these secrets with you, the biggest bonus I received from all of this is that now, I can make flawless cupcakes every time.
What Are the Secrets?
- Use a shiny pan. Do not use dark pans that have non-stick coating.
- Use cupcake liners. These offer easy removal and cleanup as well as keep the cupcake fresh longer.
- Use a standard trigger ice cream scoop. This should fill your liners up two-thirds and three-quarters full. This will get the consistency in size everyone strives for.
- Cook the cupcakes on the middle rack of your oven taking care not to over-bake them. Use the standard toothpick trick where you put a toothpick in the center of the cupcake. If it is done, no cake will be on the toothpick when you pull it out.
- Really the 4.5 as this isn’t really a step, it’s more of another helpful hint. If you’re sending the little one off to school or a loved one off to work, you can “lunch-box” proof your cupcakes. Tort (just a fancy word for slice in half) the cupcake to make a mini layer cake. Ice in between the layers then put the cupcake back together. Wrap in plastic, and viola, “lunch-box” proof cupcakes.
Like I said, nothing earth shattering, but following the above steps will allow you to make bakery quality cupcakes every time. My hope is that you will be able to enjoy great cupcakes without any of the frustration I went through trying to figure out how the bakeries do what they do. Happy Baking.
Sharilyn Starling is a cake decorating fanatic and part-time baking guru. Her newest website Wilton Cupcake Stand is now online. For more information, please see, www.wiltoncupcakestand.com.
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What Makes a Great Cookie?
What Makes a Great Cookie?
By Frank Carter
Like all lessons in life, you reap what you sow. Cheap ingredients make a boring cookie. Why waist your valuable time and energy baking cookies no one will like, not even yourself. You can taste the difference. Cheap tastes cheap and quality taste like quality. When you purchase brand x Oreo knockoff cookies, do they taste as good as the real thing? I don’t think so.
Your gifts of cookies are a reflection on your baking abilities and I’ve tasted a lot of really bad cookies in my lifetime. these treats are usually given as a gift from a neighbor with good intentions. During the Thanksgiving and Christmas Holidays our house fills up with goodies from neighbors and friends. Most of the goodies are cookies. Generally 50% of the cookies we get are not fit for human consumption. Don’t get me wrong, I’m grateful for the thoughtful gift, but let me make a point. If you take the time to follow a tried and proven cookie recipe and use quality ingredients, how much more enjoyment will come out of your gift.
Not only do quality ingredients play a part in delicious cookies, but the quality of your baking supplies play a part. A good quality cookie sheet will give you an evenly baked cookie, unless you didn’t follow the baking instructions. The best cookie sheets are the heavy commercial ½ sheets. Take all your thin cheap cookie sheets and give them a toss in the garbage. You will always have a struggle realizing a perfect cookie from one of those devices.
Other devices used in baking cookies may or may not have an effect on the outcome of your cookie. However, if your time and effort is of any value, quality appliances and accessories can play a big part in an enjoyable baking experience. I don’t want to name names, but KitchenAid by far has the best stand mixer. The 5 quart or 6 quart mixers make mixing ingredients a breeze. They also have a great array of attachments and accessories.
Using a scoop, like a small ice cream scoop to measure out your cookie dough will give you professional looking results. There are many sizes and makes of scoops on the market. Buy a couple of different sizes; you will probably find a use for all the sizes.
Finally, let use put what I’ve said to practice. I may not be a professional chef, but I know my cookies. So if you will follow these simple rules and advise your next batch of cookies should be a success. In fact try this recipe, which by the way is my favorite, and see and taste the results for yourself.
Chocolate Chip Cookie
1 3/4 cups butter
1 3/4 cups brown sugar
1 3/4 cups sugar
3 eggs
2 tsp. vanilla
Cream together thoroughly and then add:
3 cups old-fashioned oats
3 1/4 cups flour
2 tsp. salt
1 1/2 tsp. soda
1 cup chocolate chips
1 cup pecan or walnuts
1 cup coconut
To keep your cookie from spreading out too much place the cookie dough in the refrigerator of a couple of hours before baking. I like to make these cookies big. Scoop out by spoonful onto a cookie sheet sprayed with cooking spray. Preheat oven to 375°. Place the cookie sheet on the middle oven rack. Bake for 8 to 10 minutes or until golden brown. All ovens bake a little different so keep an eye on your cookies.
The web site is all about baking delicious cookies, like the peanut butter cookie recipe and her list of baking supply products.We give you all the kitchen utensils and recipes you will need to be a successful baker.
Article Source: http://EzineArticles.com/?expert=Frank_Carter
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Cake Baking Tips - How To Make Chocolate Cake
Here is a video demonstration on how to make a delicious chocolate cake.
