Mothers, you are now obsolete.
It’s been said that sooner or later we’re all going to replaced by robots. Looks like for all us cooks, it’s going to be sooner.
READ ONMonth: February 2010
Put it all together…
…and you’ve got one darn delicious piece of double-chocolate cake, my friends. And while I don’t mean to brag about this, it went over huge with the little one for her birthday. This despite the fact that on the afternoon of her party she asked to change her cake order to something pink with an […]
READ ONHow to Make Easy Chocolate Frosting
This preparation occupies a sort of middle ground between a coating and a frosting. Whatever you call it, it’s good. Begin by putting your chocolate in a microwave-safe bowl. This is mostly milk chocolate chips, though since I had a handful (about an ounce) of bittersweet chips in a mostly-empty bag, I threw those in […]
READ ONEasy Chocolate Frosting Recipe
This is based on a simple chocolate frosting that appears in the Cake Bible. The ingredients are essentially just chocolate and butter. What’s nice about this approach, aside from its amazing simplicity, is it’s texture which is quite rigid, much like having a chocolate bar draped over a chocolate cake. It’s the perfect thing for […]
READ ONHow to Make Chocolate Cake Layers
Rose Levy Beranbaum has done a great deal to popularize the so-called “one bowl” mixing method. She employs it in virtually all her cake recipes, and these chocolate layers are no different. Start by combining the boiling water and cocoa powder: Whisk until smooth and set aside to cool completely. Once that’s done, prepare your […]
READ ONDid you know Duncan Hines was a real person?
…asks Theresa R.. Yes I did know that, Theresa. Duncan Hines was from right here in Kentucky as a matter of fact, a small city by the name of Bowling Green, about two hours south of where I live in Louisville. Most of us today only know Duncan Hines from cake mix boxes (and, occasionally, […]
READ ONSorry no posts today.
The heat went out at stately Pastry manor. I’ve been shopping for furnaces.
READ ONCranky Foodies of the World — Unite!
This very funny little diatribe comes to us by way of reader Lee in San Francisco: Help us, Joe! Help save chocolate from certain death at the hands of the FPs….the Food Pedants who turn simple physical pleasures into ostentatious vocabulary exercises. You can’t go two days in some parts of the foodie world without […]
READ ONOn Cocoa Powder and Boiling Water
Since we’re back in Rose Levy Berenbaum land again this week, it bears mentioning that ever since I first started making chocolate layer cakes out of the Cake Bible, I’ve wondered about the rationale for combining cocoa powder with boiling water. I mean, cocoa powder disperses just as easily in warm water. What’s the big […]
READ ONChocolate Layer Cake Recipe
This is a variation on Rose Levy Beranbaum’s a classic chocolate butter cake: 2.25 ounces (1/3 cup) unsweetened cocoa (Dutch process) 8 ounces (1 cup) boiling water 3 large eggs (at room temperature) 2 1/4 teaspoons vanilla extract 8.25 ounces (1 3/4 cup + 2 tablespoons) sifted cake flour 10.5 ounces (1 1/2 cups) granulated […]
READ ON