Month: November 2010

Gluten Free Chocolate Cake with Cream Cheese Frosting

Gluten Free Chocolate Cake with Cream Cheese Frosting

Yield: One nine inch cake Ingredients 3/4 cup sorghum flour 3/4 cup potato starch 1/2 cup unsweetened cocoa powder 1 cup granulated sugar 1/2 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon xanthan gum 1 cup warm coffee 2 eggs 3 tablespoons vegitable oil 2 teaspoons vanilla extract 1/2 teaspoon rice […]

Pumpkin Cupcakes

Pumpkin Cupcakes with Maple Cream Cheese Frosting

Yield: 24 cupcakes Ingredients Cupcake Sponge 8 ounces (224g) cake flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon cinnamon 1 teaspoon ginger 1/4 teaspoon nutmeg 1/4 teaspoon allspice 7 1/2 ounces (213g) light-brown sugar 7 ounces (200g) granulated sugar 8 oz (227g) unsalted butter, melted and cooled 4 large […]

Pumpkin Puree

Pumpkin Puree

Yield varies depending on weight of pumpkins Ingredients Small Sugar Pumpkins (not the kind you carve for Halloween) Instructions Use a peering knife to cut around the stem of the pumpkin(s) and remove. Use a sharp heavy knife cut the pumpkin(s) in half vertically. With a large metal spoon remove the seeds from the halves. […]

Chocolate: Tasting, Tempering and Desserts

© 2003 Fairtrade Foundation Chocolate Weeks One and Two I’m combining the notes from the Bakeshop Skill Class for the first two weeks covering Chocolate, I’ll do the same for the next two weeks as well. Due to the weather, the class schedule has been changed slightly (it was 100°F yesterday so we could not […]

Cakes: Specialty Cakes – Classic and Modern

Cakes Week Four The final week of cakes in the Bakeshop Skills class. The majority of the lecture was focused on how to assemble and make Opera Cake. The cake makes a nice roundup of all the techniques and science we studied so far. We also covered decorating with Fondant and a molded mouse cake. […]