One of the most difficult things for a new baker to get right is measuring ingredients. In my opinion, we Americans make things so unnecessarily difficult for ourselves by choosing to go by volume rather than weight. This is where I expect some American readers to scoff a little since I’m fully aware that many believe that measuring in grams is something only drug dealers regularly practice. But think about that for a second: A drug dealer knows that the best way[Read more]
A delicious strawberry cake made from scratch with fresh fruit puree and no jello or extract.
This will probably be the first of many short posts where I provide quick information about something that I have learned in my baking adventures. In this case–let’s talk baking tins. As a somewhat new baker I know that I’ve been completely overwhelmed with all of the stuff we are supposed to have, with the most basic being cake tins in 5-inch, 6-inch, 7-inch, all the up to 12-inches or more! Not only that, but some recipes require that you[Read more]
Keeping in line with my recent Peanut Butter Cup Banana Bread, here is is an awesome cake I made recently that was inspired by that recipe. To make the cake layers, I followed Leslie Macciarella’s “Betty’s Banana Cake Recipe – A Vintage Cake Loaded with Charm.” This recipe is apparently from the 1940s and it is the real deal. No banana extract here. Just real banana goodness, like my banana bread! One big difference is that you don’t want your bananas to be as[Read more]