Monthly Archives: November 2010

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 … Continue reading

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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 … Continue reading

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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 … Continue reading

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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. Do to the weather … Continue reading

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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 … Continue reading

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