Baking Tips

The following tips I have obtained from various sources, most notably from the websites provided in the “Links” page as well as from personal experience.

  • Buttermilk:

If you do not have buttermilk on hand, you can substitute it with milk and white vinegar. For each cup of buttermilk required, replace it with 1 cup of milk to which 1 tablespoon of white vinegar was added. Stir and let sit at room temperature for 10 minutes.

  • Cake and Pastry flour substitute:

Cake and pastry flour can be substituted with all-purpose flour. The general rule of thumb is that one cup of cake and pastry (CP) flour can be replaced with 1 cup minus 2 tablespoons of all-purpose  (AP) flour. It is then necessary to add 2 tablespoons of cornstarch to the mixture.

1 cup CP flour = 1 cup AP flour – 2 tablespoons AP flour + 2 tablespoons cornstarch

  • Homemade Marshmallow Fluff:

I obtained this recipe from Brown Eyed Baker. It is very easy (but quite messy!) to do, so don’t be scared to try it!

Ingredients:

3/4 cup granulated sugar
1/2 cup light corn syrup
1/4 cup water
Pinch of salt
2 egg whites, at room temperature
1/4 teaspoon cream of tartar
1  1/2 teaspoons vanilla extract

Directions:

1. In a small saucepot, combine the sugar, corn syrup, water and salt over medium-high heat. Boil, stirring occasionally, until the mixture reaches 240°F on a candy thermometer.

2. While the mixture is reaching 240°F, place the egg whites and cream of tartar to a stand mixer fitted with a whisk attachment. Whip on medium-high speed until soft peaks form, about 5 minutes.

3. Once the sugar mixture has reached 240°F and the egg whites beaten to soft peaks, turn the mixer to low speed and slowly drizzle the syrup mixture down the side of the mixer bowl. Once all the syrup has been incorporated, increase the speed to medium-high and beat until stiff and glossy peaks form and the mixture has cooled to room temperature, about 7-9 minutes. Add the vanilla extract during the last minute of beating.

  • Sewi-sweet chocolate substitute:

In instances where semi-sweet chocolate is required and you have none, simply substitute each ounce of semi-sweet chocolate with 1 ounce of unsweetened chocolate plus 1 tablespoon of sugar (e.g. if the recipe calls for 4 oz. of semi-sweet chocolate, use instead 4 oz. of unsweetened chocolate and 4 tablespoons of sugar).

  • Toasting Hazelnuts: 

To toast hazelnuts, spread them out in a single layer on a baking sheet. Bake them in the oven preheated to 325°F for 7 to 10 minutes. Shake the nuts once or twice during this period to ensure an even toast. When they are golden brown and cool enough to handle, take a handful at a time between a towel and rub vigorously. This will allow for an easy removal of the skin (it is normal for some skin to remain on the hazelnuts).

8 thoughts on “Baking Tips

  1. Pingback: Red Velvet Cupcakes | Valerie Baking With Anna Olson

  2. Pingback: Springtime Lemon Wedding Cake With Fondant | Valerie Baking With Anna Olson

  3. Pingback: Caramel Apple Upside Down Cake | Valerie Baking With Anna Olson

  4. Pingback: Chocolate Marshmallow Linzer Cookies | Valerie Baking With Anna Olson

  5. Pingback: Hazelnut Ricotta Cake | Valerie Baking With Anna Olson

  6. Pingback: Angel Food Cake | Valerie Baking With Anna Olson

  7. Pingback: Earl Grey Chiffon Cake with Maple Meringue Frosting | Valerie Baking With Anna Olson

  8. Pingback: Lemon Meringue Cupcakes | Valerie Baking With Anna Olson

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s