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  • Cake Decorating Ideas for All Occasions
    Cake Decorating Ideas for All Occasions

    You really don’t need a special occasion to decorate a cake, but some events that can be made unforgettable and extra special with a decorated treat are holidays, birthdays, graduations, religious occasions, showers, weddings, and other personal special events. Here are some cake decorating ideas that will help you make any occasion special: New Year’s Champagne Toast Bake one 9-in. round and one 9x12-in. rectangle cake. Cut the round in half. Use one half for the top of the champagne glass. Cut a 2 or 3-inch long strip for the stem of the glass and a 2 x 4-inch section for the base of the glass. Piece them together to form the champagne glass. To be sure all the pieces stay together, lightly frost each piece separately before you piece them together. Place the pieces on a cake board. Ice the top part (straight edge) of the half-round cake and…

  • Baking with Chocolate
    Baking with Chocolate

    What’s the difference between bittersweet chocolate and semisweet chocolate? Can I use Dutch cocoa in all my recipes calling for cocoa? Understanding the difference in chocolate and how they are used is essential to baking. In this guide, we’ll identify the characteristics of those chocolates used in baking. Cocoa is the dry chocolate powder derived from chocolate liquor. It comes in two types: natural and Dutch process. Dutch processed cocoa is processed with an alkaline. It is slightly darker, smoother, and more easily dissolved than natural cocoa. In many recipes, natural cocoa and Dutch cocoa are not interchangeable. Natural cocoa is slightly acidic and will therefore chemically react with baking soda to create carbon dioxide bubbles and some leavening power. Dutch cocoa is slightly alkaline, will not react with baking soda, and must rely on baking powder for leavening. Bitter (unsweetened) baking chocolate is made from pure chocolate liquor. By…

  • Classic Chocolate Chip Cookie
    Classic Chocolate Chip Cookie

    Cake flour gives the cookie a little more body than the regular unbleached flour. You may use any of your favorite brands. If you are making smaller cookies don't forget that the baking time goes down. Baking is similar to a gigantic chemistry experiment. The best way to get the experiment right is to keep experimenting. Once you have found the best combinations of ingredients and procedures, stick with it. You can experiment with most cookie recipes to adjust to your own taste. Remember the more brown sugar you use the more chewy type cookie you create. Ingredients: 4 cups (1 ounce) squares unsweetened chocolate 1 cup butter 2 cups all-purpose flour 2 cups yellow cake mix 1 teaspoon baking soda 2 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups white sugar 1 cup brown sugar 4 eggs 2 teaspoon vanilla extract 1 1/4cup sour cream 3 1/2 cups…

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