#Can I substitute baking powder for baking soda?

[fordragonfliesandme]

Baking Powder vs. Baking Soda: Unraveling the Mystery Behind these Kitchen Staples

I often get asked, “What is the difference between baking powder and baking soda?” I thought this would be a good informative blog post for all my followers! So lets dive into this topic. Keep posted for an explanation on what the difference is between liquid and solid measuring cups as well! In the world of baking, there are two key ingredients that often get confused: baking powder and baking…

[69shrimp]

cooking, and especially baking, are actually easy when you approach them from a chemistry mindset

[kcrossvine-art]

Hiiii friendssss! What the FUCK is up. What the fuck is up. What the Fuck is up. On todays cute little cookin excursion we are going to be deep frying things and using a wok. If you dont feel comfortable deep frying, and dont have a wok, im sure theres other ways to do it silly :DDD

I believe in you.

From LotR online we're gonna be making Fried Beetroot Sticks!! 

(As always you can find the cooking instructions and full ingredient list under the break-)

MY NAMES CROSS NOW LETS COOK LIKE ANIMALS

SO, “what goes into Fried Beetroot Sticks?” YOU MIGHT ASKSlices of sweet little beated root dipped into a batter with, watch out, special flavors too.

2 Beetroots

Corn flour

Salt 

Red Chilli Powder

Garlic Paste

Baking Soda

Water

Peanut oil

And we'll also be making some horseradish sour cream dip to go along with it;

Sour cream

Prepared horseradish

1 Green onion 

Few splashes of lemon juice

Salt to taste

Ground pepper to taste

"Cooked, tender beetroot sticks are dredged in a light batter and fried to give a crispy exterior and a soft, sweet interior. Served with a bracing horseradish sour cream, this snack is both filling and delicious."- LotRO Tooltip

AND, “what does Fried Beetroot Sticks taste like?” YOU MIGHT ASKThis is like homemade fair-food and it sounds like a contradiction but its not

But maybe its just because its fried food? American brained, sorry.

Retains the inherit sweetness to beetroot

And similar to pickled beetroot the sweetness contrasts the spicey of the batter

(which i encourage you to amp up if youd like more spice)

The horseradish sourcream dip is to die for

Measure with your heart for that one, and save some green onion to top it with when you serve

This would pair very well with a lime italian soda or with shaved ice cones

Im always very anxious about deep-frying things, or working with oils at high temperatures, but i didnt run into any complications with this dish. Just make sure to keep best practices and safety precaution in mind, especially with a wok as it can tilt!

. If you dont have corn flour, you can substitute all-purpose flour . If you dont have peanut oil, look up oils with the same smokepoint to decide what else to use

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The recipe stuck out to me, as i was assembling a list of foodstuffs from tolkiens work, for being such a "regular" named food. Also its worth 19 silver 69 copper in the LotR MMO and im immature.

I think the dip has the most room for improvement and tinkering. I've never made horseradish sourcream before, so more practiced tastebuds could perfect a simple thing like this. In the future id also like to try adding red pepper flakes along with the the powder and garlic paste, to give more visual variety and spice. I think cumin in the batter would be a nice midtone flavor too.

I give this recipe a solid 8/10 (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.) for its relative simplicity and modularity with things you could add.

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

Beetroot Sticks Ingredients:

2 Beetroots

130 grams corn flour

1 tbsp salt 

1 tsp Red Chilli Powder

1 tsp Garlic Paste

1/4 tsp Baking Soda

178 grams Water

432 grams peanut oil

Horseradish Sour Cream Ingredients:

225 grams Sour cream

200 grams Prepared horseradish

1 whole green onion (green and white parts VERY finely chopped)

1 tspn lemon juice

Salt to taste

ground pepper to taste

Beetroot Method:

Peel all beetroots and cut them length-wise into  rectangles.

Combine flour, salt, chilli powder, garlic paste, baking soda, and water in a bowl.

Mix well into a smooth batter.

Heat peanut oil to medium in a wok and dip beet roots into batter. Deep fry until golden brown in color.

Stack beetroots on paper-towel lined plates to cool and dry as you go.

Serve with horseradish sour cream!

Dip Method:

Mix all ingredients

Cover and let stand at room temperature for 1 hour for the flavors to blend.

[dear-ao3]

how to make pancakes more filling and taste better

so pancakes are actually way way easier than everyone thinks they are and they are very very easy to change up as long as you know how to

the things that you don't fuck with are the amount of flour, oil, egg, milk and baking powder/soda. as long as you stick to that on any recipe you can change pretty much anything else or substitute.

generally recipes are 1 egg to 1 cup of flour. a 1 cup flour 1 egg recipe usually serves 2 and you can double the recipe for 4, etc.

you can also substitute up to half of the four in a recipe for whole wheat flour without changing the leavening measurements. you can do the same for adding in protein powder, just adjust the sugar accordingly if its sweetened protein powder.

so, this is my favorite basic buttermilk pancake recipe, it makes about 10 pancakes:

1 1/4 cups flour 1/2 cup old fashioned oats 1-1 1/2 tbsp some kind of sweetener (brown/white sugar or maple syrup/agave syrup all work well but there's other options) 1/2 tsp baking soda 1 egg 1 1/4 cup buttermilk 1 tbsp oil of choice (butter or coconut oil generally) 1/2 tsp salt

this is the bones of the recipe. the sweetener is adjustable based on how sweet you like your pancakes but the rest of it should all stay the same. double this if you want to make pancakes to serve 4 people (about 20 pancakes)

to this, i add:

as much vanilla extract as my heart desires (within reason, i see you tumblr) some cinnamon/pumpkin pie spice/whatever you want lemon zest from 1 lemon (or orange zest) blueberries fresh or frozen (but you can use any mix in like bananas or nuts or whatever)

one very important note: you don't need buttermilk to make this recipe. you can substitute buttermilk by combining 1 teaspoon of lemon juice or white vinegar for every 1 cup of milk (its supposed to be regular milk but you can use plant or nut milk too) and letting it stand for 10 minutes.

the instructions:

zest your citrus and add it to your sugar. mush it together until you get a paste or sorts. add to that your oats, vanilla and buttermilk and stir them together. let the oats soak in the mixture for 10 minutes.

combine your flour, baking soda, salt and cinnamon or spices.

after your oats are done soaking add in the oil and the egg (make sure the egg is beaten well)

add the wet into the dry and combine. make sure that all the flour is mixed in. there will be lumps. we want the lumps. then add your mix ins.

grease a pan. this can be a regular frying pan an electric griddle or a stovetop griddle. let the oil sit on the pan on medium heat for a few minutes or until you throw a few water drops on the pan and they crackle and jump.

use a 1/3 measuring cup and scoop your batter onto the pan, space them out a little but not ridiculously. flip them with a plastic spatula (ideal) 2-3 times or until they're fully cooked. (you tell if they're cooked if there's no wet batter on the sides)

voila. pancakes.

use this recipe or use the bare bones version to make your own thing.

happy pancake making.

[ask-barbatos]

Hello, everyone. I was fortunate to receive the recipe for my birthday cake from our human exchange student, and I have been given permission to share it here with you.

I do not have a picture, unfortunately, as it was very quickly eaten. I apologize that I was a little too slow to pull out my camera.

Important notes

Keep all ingredients at room temperature unless otherwise stated.

Make sure your baking soda and powder are fresh, within 6 months of opening.

Recipe can be scaled up or down. If you must divide an egg, scramble it first and measure it's volume to divide from.

Mint Chocolate Tea Cake

Dry Ingredients:

266g / 2 cups All-Purpose Flour

332g / ⅔ cups Granulated Sugar

60g / ⅔ cup Unsweetened Cocoa Powder

10g / 2 tsp Baking Soda

5g / 1 tsp Baking Powder

2.5g / ½ tsp Salt

Wet Ingredients:

120ml / ½ cup Vegetable Oil

2 Large Eggs

8ml / 1 ½ tsp Peppermint Extract

240ml / 1 cup Buttermilk (Can Substitute 1 tbsp distilled white vinegar + whole milk, let sit 15 minutes)

240ml / 1 cup of HOT Earl Grey + Mint Tea, with or without leaves

Sift and blend together the dry ingredients until mixed.

Separately, blend the wet ingredients EXCEPT the hot tea.

Mix the wet and dry ingredients together.

Finally, mix in the hot tea. The batter will be quite wet. (Barbatos: Be cautious to not overmix your batter. Mixing too much may yield a dense cake.)

Bake at 177°C/350°F until an inserted toothpick in the middle comes out dry.

Cupcakes: 2/3 full for 15-18 minutes 10cm/4in round pan | 180-238ml/¾-1 cup batter | 18-24 min 20cm/8in round pan | 720-960ml/3-4 cups batter | 35-40 min 30cm/12in round pan | 1.8-2.4L/7 ½-10 cups batter | 40-45 min 28x18cm/11x7in rectangular pan | 1.2-1.6L/5-6 ⅔ cups batter | 45-50 min 23x33cm/9x13in rectangular pan | 1.8-2.4L/7 ½-10 cups batter | 40-45 min

[i-am-literally-deranged]

Thank you, You have been forgiven for your transgressions.

Well you heard it here first, folks. @tomnookishot and I are officially interchangeable !

CHUUNIBYOU SHOWDOWN ROUND 2

[4narecipes]

Chocolate Cupcakes (12 Servings) -

Ingredients -

1/2 cup - finely grated carrot (60)

2 tbsp - melted butter (104)

2 small - egg whites (26)

1/2 cup - plain yogurt (low fat if possible but I only had regular) (75)

14 tbsp - oat flour (368)

1 tsp - baking powder (2)

3/4 tsp - baking soda (0)

1/4 tsp - salt (0)

1/2 cup - sugar (387)

1/2 cup - cocoa powder (168)

1/2 cup - hot water (0)

calories in brackets

total calories - 1190

calories per serving - 99

Instructions -

Preheat your oven to 180 degrees celcius.

Finely grate your carrot into a mesh strainer - you MUST remove as much water as you can from them - otherwise they won't work.

Place them into a bowl with the melted butter, egg whites, yogurt, then add in the dry ingredients, sifted.

Finally, add in the hot water slowly and stir till combined.

Divide the batter into 12 lined muffin cases and bake for approx. 20 minutes.

Done!

note - I haven't tried these using a sweetener, and so if you make any substitutions recalculate the cals x

[gremlinmodetweeker]

Hello hello! If you are willing, maybe you can write something about König and his SO (gn preferably) regarding homecooking and just the delights of the kitchen! I think we just need some good domestic love from him.

Abso-flipping-lutely I can write that for you. I need my sweet baked goods dammit. I hope you enjoy this disgusting amount of fluff. I think it is GN, but I could be wrong. There might have been something I wrote that I didn't see, but I did try to keep it GN.

Also shout out Kitchenaid. I'm not sponsored, but if I could be I would be. Please sponsor me Kitchenaid. I want a Kitchenaid stand mixer so badly.

1.4k word count. Story below the cut. No warnings needed except exceptionally sweet fluff.

In Three Days

König, for all that was wonderful about him, was a bit of a hazard in the kitchen. Not because he was a bad cook, oh no König is a fantastic cook. He’s just a menace when you’re baking.

“But it is still flour! How is it any different than cake flour?” König grumbled as he put the whole grain flour back into the cupboards, switching to grumbling in his native language to keep you from smacking him with a wooden spoon (again).

“It is not the same. Cooking and baking are different, König,” you turn to keep a careful eye on him. You didn’t particularly trust him to not just make a show of putting it away only to put it in anyways. “You can’t substitute everything like you usually do.” 

You not-so sneakily slipped in between him and the cupboard, preventing him from trying to go for it when you weren’t looking. He squinted down at you, sniffed, and spun on his heel to turn back to the bowl on the kitchen island.

“First you do not want margarine, then you do not want me to use baking soda instead of baking powder, and now you are complaining about what flour I use,” he muttered to himself.

“If your suggestions weren’t awful, I might consider them,” you raised your wooden spoon in warning.

He took no heed of your weapon, instead choosing to move it to the side with a finger and look at you incredulously, “I make fantastic suggestions.”

“If I listened to you, our cake would already be a disaster,” you snapped back.

“But I am right. It is more efficient! It is cost effective!” König crossed his arms over his broad chest.

“We agreed that money wasn’t an issue!” you bonk his masked nose with the spoon, leaving a small white spot.

He shakes his head, but walks back to the screen of your laptop and crouches down to look at it properly.

“That many eggs?” König spat.

“Yes, that many eggs,” you replied as you pulled out the carton from the fridge, “it’s a big cake.”

“But that is so many! What cake needs ten eggs!?” König whined as he helped you crack the eggs into the bowl of the stand mixer.

“We bought these eggs for the cake, so you knew what you were getting into when you came with me to the store,,” you reply, dropping the last egg white into the bowl.

“And then what do we do with all these yolks?” König pointed to the bowl of yolks beside him, “you are not allowed to throw them out.”

“We’re not throwing them out, we’re using them for the lemon curd filling,” you explained as you set the bowl into the fridge.

“So that is why you bought the lemons…” König mused. He nodded sagely as you turned on the stand mixer. Not long after, the mixture was ready for the next step.

“Who puts sour cream in cake? It is…” König squinted, “wrong.”

“It’s to add moisture,” you scraped the paste into the bowl, then turned on the mixer again. You turned it off and glanced over at him, “see look, I told you we needed a Kitchenaid mixer.”

“I still think it was too much,” König shook his head dismissively.

“So you want to mix the batter yourself?” you raise your eyebrows at him, daring him to try challenging you.

“I could. I am tired today, but I could do it,” König asserts defiantly. He crossed his arms over his chest, showing off his thick forearms.

“Sure thing buddy,” you roll your eyes, “keep telling yourself that.”

König simply muttered a few words in German as he checked on the oven.

“Are you sure the temperature is correct?” König asked.

“Aren’t you the one that set it?” you countered.

“Yes, but I want to make sure,” he replied.

“Well, check the recipe. It’s right there,” you pointed at the laptop.

He glanced between the laptop and the stove before nodding and turning back to you.

“Yes, it is good. The oven is set to one seventy-seven.”

“Wait what?” your eyes widened in horror.

“What?” König stiffened, “there is no problem, is there?”

“Why is the oven so low?” you hurried over to the stove, abandoning the cake mix in the process.

“Low? No, it is high! That is high!” König blinked and looked down at you as you checked the oven’s LED display.

“No, that’s-Oh. Celsius, not fahrenheit,” you gave a relieved sigh, “don’t do that to me! You had me panicking there.”

“It is not practical to use imperial,” König said, his tone too haughty for his own good.

“Yeah, but I’m used to people using imperial in recipes,” you shrugged and walked back to pour the rest of the dry ingredients into the wet.

“Well you are used to people using the wrong measurement system,” König huffed as he trailed behind you to the stand mixer.

“I am…” you dumped the last of the dry into the wet, “sure, whatever.”

König rolled his eyes, but he left it at that. Instead, he stepped back to go back to what you were doing earlier.

“Are you mixing it too much?” König leaned over your shoulder.

“No? I don’t think so. It should be good. Can you go check the video for me?”

König returned to the laptop, coming back a moment later with an affirming nod.

“You are right, my love. I am sorry,” König clapped a hand on your shoulder, giving it a soft rub before flicking the stand mixer off, “now it is done.”

“Thanks,” you smiled and leaned back to kiss him before taking the stand mixer bowl out and to the island.

König ended up being the one to measure out the pans, having done the weight calculations while you worked. You called him a nerd, he called you an idiot before kissing your forehead.

“My favorite idiot,” he’d said, sweet as the German buttercream frosting you’d both made earlier.

Once the pans were in the oven, you both sat down on the counter stools.

“That was so much work,” you groaned and stretched yourself over the soapstone island. You stretched out one hand and took his hand in your own. He gave you a light squeeze, then went limp. Evidently, it was a long day for both of you.

“Thanks for all the help.”

König sleepily turned his head to you, then gave you a small nod.

“Always.”

“I’m so happy to have you,” you squeezed his hand, “you’re the best thing that’s happened to me.”

“I can say the same of you,” König leaned over and slung an arm over your shoulder, then dragged you and your tool over to his side.

You huffed, but leaned into his side.

“You could’ve asked me to move.”

“This was more efficient,” König insisted.

“Was it now,” you kissed his chin through the mask with a smile, “so, just three more days?”

“Three more days,” König agreed and hugged you tightly to him. You melted into his hold with a smile.

“You looking forward to it?” you asked.

König squeezed you tight, “More than anything. Even if it does cost so much.”

“Hey, you agreed I could do what I wanted,” you laughed, “and I cut costs where I could.”

“You could have gotten your own tailor, but you went second hand. You are unbelievable,” König grumbled, but gave you a kiss, “but I am thankful. Others would spend my money like water, but you are careful. You are not good at math, but you are smart with your money at least.”

“I’m not that bad at math,” you nudged his side.

“No, but you are bad enough for me to laugh at you,” König smirked under his mask.

“Anyways, are you tired?”

“So tired. Do you want to lay down?”

You nodded eagerly. You followed him to the sofa, where he flopped down and dragged you onto his chest. He rubbed his hand over your sore back and hummed contently.

He rolled his head back over the armrest and sighed.

“If only I knew our wedding cake would be so much work.”

PS: Recipe I used (I doubled it for the story)

[sixsixtooo]

some general 4na meals tips:

1. i know volume eating makes u feel disgusting but u need to do it. eating a bite of chocolate here and a sip of a latte there is going to make u b1nge; find a veg that u LOVE (i promise there is one) and eat that for every meal if u can

2. avoid sauces!!! they’re all either mayo or butter based and both of those are soooo insanely high c4l. if u can’t give them up, try a yogurt base sauce (or just substitute yogurt for mayo!) bc at least that way u can get some protein in

3. eggs are your friend!! coming from someone who hateeees eggs- u can essentially make any low c4l bread or cake with whipped egg whites, sweetener, and a little baking powder, and they are pretty much all protein. my fav recipes all come from @/mylightkitchen on insta!

4. invest some energy into making your food look pretty, even if it’s just a little herb garnish or switching up your plate to one that fits the vibe better. it’s easier to eat low c4l foods that u may not want to if it looks cute, and swiping through my own mealsp0 is soooo motivating and rewarding.

5. diet sodas will save ur life. the sugar from it (even if its not real) always keeps me sooo full and if soda isn’t your thing, lemon juice + 0c4l sweetener + water/tea for a lemonade works wonders as well. stay hydrated!! i set reminders on my phone every hour to remind me to drink SOMETHING, bc if im full from a coke zero then im not eating :)

6. lastly, this one is sososo important; if u are b1nging frequently, you need to up your daily c4l limit. it’s going to make u feel like shit and like a w4nnar3xic but if u can’t stay consistent nothing is going to work. 1000 c4ls a day is better than a 300c4l to 3000 bing3 r3strict cycle

anyways that’s all :) lmk if there’s anything i missed and ur own tips/thoughts/concerns

[fcukfodmap]

Low-FODMAP Gluten-free Rosemary Drop Biscuits

Like all of my gluten-free baking projects, I'm never sure how they're going to turn out. Plus, drop biscuits are a million times easier than traditional rolled biscuits, but they're usually not as flaky and soft, so I didn't have high hopes to begin with. But I was also lazy, so here we are. They turned out pretty good! Yeah, they're not as flaky as gluten-full biscuits, but they're super buttery, and I'll take butter over flake. Without further ado:

Low-FODMAP Gluten-free Rosemary Drop Biscuits

1 c lactose-free whole milk

1 tbsp lemon juice

8 tbsp lactose-free butter

2 c gluten-free baking flour (I used Bob's Red Mill Gluten-Free 1-to-1 Baking Flour)

2 tsp baking powder

1/2 tsp baking soda

1 tsp sugar

3/4 tsp salt

3/4 c grated Parmesan

1 tbsp chopped fresh rosemary

lots of cooking spray

Preheat the oven to 425F. In a small bowl, combine the milk and lemon, stir, and let sit for 10 minutes. (This is to make something called clabbered milk, which can be used as a substitute for the buttermilk that's in just about every biscuit recipe.) Melt the butter and let cool for 5 minutes or so.

Combine all the dry ingredients in a medium bowl. Pour the melted, cooled butter into the clabbered milk, and stir until well mixed. (The butter will clump and look really gross, but you want these clumps because that's what makes biscuits flaky.) Pour the milk and butter mixture into the dry ingredients, and mix until everything is just combined.

Using a 1/4 c dry measure that's sprayed liberally with cooking spray, scoop out dough and drop onto a cooking sheet lined with parchment paper. Re-spray the scoop between biscuits; getting the dough to drop is annoying. I ended up with 9 biscuits. Bake until golden brown, 17-20 minutes.

All told, these turned out pretty good, especially given how unfussy they are to make. They were kinda hard and dry the next morning, but then most biscuits are; they're meant to be baked and eaten quickly. I nuked the ones I ate for 15 seconds and they became pliant again. As far as FODMAP concerns go: if you can't find lactose-free butter, you could try shortening or margarine, but I suspect they won't be nearly as good.

Disclaimer: I am no dietician. I'm doing my best to minimize FODMAPs in my diet, but it's possible for me to be misinformed or mistaken about various ingredients.

[fordragonfliesandme]

Master the Art of Ingredient Substitutions: A Beginner's Guide for Bakers and Cooks

I have often been surprised when I mention you can substitute mayonnaise for an egg when baking and I receive a shocked look. There are many things you can substitute when baking and cooking, so I thought it would be helpful to share some of these tried & true baking and cooking tips! Are you tired of discovering mid-recipe that you’re missing a key ingredient? Or perhaps you’re looking to make…

[homemakinghippie]

Baking Substitutions

Baking Powder: You can replace one teaspoon of baking powder with 1/2 teaspoon baking soda and 1/2 teaspoon cream of tartar. This is essentially what baking powder is made of. You can bulk prepare it and add a bit of cornstarch to keep it from clumping. Alternatively, if you don't have cream of tartar, you could also use one teaspoon of baking soda and two teaspoons of either vinegar or lemon juice.

Baking Soda: This one isn't as easy to substitute in my opinion. You can use things like baker's ammonia or potassium bicarbonate, but here in the US at least, I don't think your typical grocery store carries those. Depending on what you're making you can use self rising flour (this already has baking soda in it), egg whites, or club soda. I suggest checking for replacements that work specifically for what you're making.

Buttermilk: There are lots of things you can use to replace buttermilk. Kefir is the closest option to buttermilk you have. You can use it cup for cup. You can also use yogurt or sour cream and milk at about a 1:3 ratio cup for cup to replace buttermilk. The most popular suggestion I see (and what I use personally) is vinegar or lemon juice and milk. Just add one tablespoon of your choice of lemon juice or vinegar to one cup of milk and let it sit for a few minutes to sour. You may see small clumps with this method and that's okay.

Sugar: If you happen to be out of granulated sugar, but still have powdered sugar, you can just use powdered sugar instead. If you need powdered sugar, but only have granulated sugar, put your granulated sugar through a blender! In my experience it doesn't get quite as fine as powdered sugar, so if you're trying to make something like macarons it may not work.

Brown sugar: Just like powdered sugar, brown sugar starts as plain granulated sugar. All you have to do is add molasses! Start with one cup of granulated sugar and add one tablespoon until you get the the darkness you desire.

[zmwrites]

okokok super simple single serving stuff coming your way!!

homemade noodles they are so easy to make even if you need to make changes for dietary stuff!

1/2 cup flour

1 egg

mix it with a fork

roll into a smooth ball

roll out to desired thickness

cut into desired noodle shape

single serve vegetarian banana bread (can substitute as needed)

1 Banana, very ripe

1 Egg

1 tbsp Avocado oil

1/4 tsp Baking soda

1 tbsp Chocolate chips

1/4 cup Flour

1/2 tsp Powdered sugar

1 pinch Salt

1 tbsp Sugar

1 tsp Vanilla extract, pure

1 tbsp Walnuts

1 tbsp Milk

also just a sweet treat that i love to make is take any yogurt you enjoy, any berry you like with said yogurt, freeze on a non stick baking sheet until hard and then dip in preferred chocolate, it's so good and it's great for little snacks!

(I love to cook and bake as a hobby so hopefully these help! they've been big hits with my family and friends lol)

it’s that easy to make pasta??????? no way. NO WAY. i am going to have to try it.

also i am 100% trying that yogurt treat bc i always become enraptured w the concept of yogurt at the store and end up with way too much. a frozen treat is exactly what i need going into summer!

thank you!!

[bakingtherapy]

Robby's Baking Therapy #8 Red Velvet Cake

Hello, Every Birdie. Today we are going to be doing a recipe that made me have anxiety, a Red Velvet Cake, with Cream Cheese Frosting. Cream cheese frosting is one of the hardest frostings ever. At least in my opinion. I am always fighting it, and it always ends up winning. This time is no exception. But at least it tasted good. 

We are once again going to be following a Betty Crocker recipe, for the cake. And for the frosting, we are going to be using Baker’s Brigade’s “The Perfect Crusting Cream Cheese Frosting.” When I talk about the cream cheese frosting and it not working, I am not saying that the recipe was at fault. And neither am I. The one at fault is a thing called “humidity.” The humidity for that day was extremely high and trying to decorate a cake in a kitchen that doesn’t have AC can be a bit challenging but in the end, it turned out really well. And the frosting was not to sweet, so that was a plus. 

For the filling, we are going to be using a pineapple filling from “My Cake School.”

Now onto the cake making itself. The recipe and the measurements for both the frosting and the cake will be in the description down below. 

For the cake recipe, you are going to need

Flour

Sugar

Baking cocoa

Baking powder (I ran out of baking powder at the last second. And I was able to find a quick substitute. For each teaspoon of baking powder, you want ¼ teaspoon of baking soda and ½ teaspoon of vinegar. My mom taught me that when you are doubling or tripling a measurement you just take your base measurement and do it the number of times you are doubling it. So for this recipe, you need 1 tablespoon of baking powder. There are 3 teaspoons in a tablespoon. So you are going to measure out the baking soda and vinegar 3 times. Also, you don’t want to combine the 2. Put the Vinegar in with the wet ingredients, and put the baking soda in with the dry ingredients. Unless you want to see a volcano and have your kitchen smell like vinegar for the rest of the day. )

Salt

Vegetable oil 

Buttermilk (a cup of milk + tablespoon of vinegar or lime/lemon Juice)

1 Bottle (1 oz) of red food coloring ( I had forgotten red food coloring when we went to the store. But I knew that we had Grenadine in the fridge. So I used 1 oz of that. 

Eggs

Preheat your oven to 350℉. And grease your pans. For this recipe, I am using 3- 9 inch pans. 

The baking of the cake is not that hard. Mix together your oil and sugar. Add in your eggs one at a time. This is where I added my Grenadine. 

Then you are going to add in the dry ingredients, flour, cocoa, baking powder (or soda if you going with the recipe that I am providing), and salt. In small increments alongside the milk. Starting and ending with the dry ingredients. 

Beat everything together until it is almost combined. Then with a spatula, you are going to mix it by hand. Make sure that you have all of the flour mixed in. 

Evenly distribute your cake batter. You can do this in many different ways. YOu can grab an ice cream scoop and count out how many scoops for each. Or you can get your scale out and measure it out that way. Either way is perfectly fine and they both work equally well. 

Bake the cakes for 25 to 35 minutes. DO not rotate these cakes. If you open the door and change the location of your cakes, you may end up with an uneven cake. Let your oven do its job. 

Once the cake is out of the oven, you are going to let it cool down in the pan for about 30 minutes. 

As it is cooling down in the pan we can move on to making the frosting.  And the link to the frosting will be down in the description below. 

For this recipe, you will need:

Butter, Softened (at room temp. For about 30 minutes)

Cream Cheese softened

Shortening

Vanilla extract

Confectioner’s sugar 

Salt

For this recipe, you are going to want to start off by creaming together the butter, and cream cheese, and shortening for about a minute on medium speed. Just until it is creamy. 

This step is crucial. You are going to add in the rest of the ingredients slowly. Until they are combined. And then you are going to beat them for 4-6 minutes. Yes this seems like a long time. But trust me, it works. Again the problem I had with this, was not the frosting recipe. It was the humidity that was in my kitchen. This recipe tasted really REALLY good. 

I put the frosting in the fridge. Until I was going to use it again. 

After 30 minutes was up. I carefully removed the cakes from their pans and let them cook for another 30 minutes. When that time was up. I wrapped them in plastic wrap and put them in the freezer so that they would be cool when I decorated them. 

This was the first time that I made a cake ahead of time. I knew that I wasn’t going to have much time to bake and decorate the cakes the day before my parent's anniversary. And I knew that I couldn’t make it two days before their anniversary because it was the 4th. I looked at it and researched the heck out of how to freeze cakes and cool frostings. I knew that I had to make this cake on the 3rd. Because that was the only time I had. 

I was determined that I was going to decorate it on the 5th. 

On the 5th I made my pineapple filling that was going to go in the middle of the cake. I loved the flavors of this cake. I understand that not everyone likes them but for our Lauo-themed party, it was perfect. 

This is such a simple recipe. It comes from a website called “My Cake School.” But so good. 

You will need:

Crushed pineapple

Granulated sugar

Cornstarch

Combine all 3 of these ingredients in a saucepan and cook over medium heat. 

Once the mixture begins to boil, stir constantly until it starts to thicken. This takes about 1 to 2 minutes. 

Before you put it on your cake, you have to cool it completley. Feel free to stick it in your fridge to help you cool it. 

Once you have your filling cooled. You can crumb coat your cake. This is a light frosting layer that usually catches all of your crumbs. I filled my cake with my filling and frosting. And let it firm up in the fridge overnight. 

The day of the 6t, was a very humid day and it was a battle. I ended up finishing the cake. It didn’t look how I thought it would. And I was afraid that it would have a strong vinegar flavor to it. But it did not. 

While serving the cake, my mom said that it was one of the best cakes I had ever made. This one comment made the whole experience so worth it. I was so anxious about the taste and the look of it. But in the end, all that matters is if it tastes good or not. Because I don’t want to throw away food. 

Sorry for this long post. I just really wanted to share with you my trials and errors in cake making. I wanted to give you all encouragement. That no matter what your baking skill is you should never give up. No person is going to master baking overnight. I was honestly so happy with this recipe. It took a lot of time, but I am glad that I didn’t do it all at once. 

I hope that you like these recipe. Feel free to check out the description down below. See you in the next recipe. Thank you.

Show the original Cake author some 💖💖💖 Betty Crocker

Show the original Filling Author some 💖💖💖 My Cake School

Show the Orignal Frosting Author some 💖💖💖 Bakers Brigade

Here is a printable version of the cake recipe: on the blog

Here is a printable version of the filling recipe: on the blog

Here is a printable version of the frosting recipe: on the blog

Please help me get a phone: by supporting me on Kofi / Patreon 

[realblacklightvirus]

Deliciously Moist Banana Bread

Recipe by me, Lottie!

Just before we get on to the ingredients and whatnot, I just wanted to preface this recipe by saying:

Sorry for the long wait, folks!

I'm not sure why, but I must've forgotten all about my blog during the panic - for those who don't know, Manhattan was taken over by this virus for a few weeks, but not to fret, I feel fine! (Although my memory must have gotten worse as I must have forgotten that I changed my blog's design, LOL!)

I feel great otherwise... almost like I've gotten taller and my joints just don't hurt like they used to. My senses have changed too, but strangely I'm not entirely sure if it's gotten better or worse, ha ha! I can feel people's body heat and, swear to God, I think I can hear them talking to me! Must be the heat this week, lots of people have been going a little heat-crazy.

I'm currently staying over at this wonderfully kind young lady's apartment, and she just seems so cheery watching me talk about baking and crocheting. She did request that the location stay private for job reasons, so no "vacation" photos, LOL.

Now, if you've been like me for the past few hours, you're positively starving! Let's get into the recipe.

Lottie's Banana Bread

Makes 2 loaves.

Prep. Time: 20 mins

Baking Time: 1 hour to 1 & 1/2 hours

INGREDIENTS:

2 cups of white flour

1 cup of golden sugar, lightly packed

1/2 teaspoon of table salt

2 teaspoons of baking powder

1 teaspoon of baking soda

1/2 teaspoon of cinnamon powder

a pinch of cardamom

3 thoroughly mashed, ripe bananas

1 banana, cut or gently ripped into small cubes

3 eggs

1 stick of butter (quarter-pound size) or 1/2 cup of your choice of oil

1/3 cup of buttermilk or buttermilk substitute

1 to 2 teaspoons of vanilla extract

chocolate chips if desired, amount to taste (this recipe does not need any chocolate chips, but if you want, you can start with a 1/2 cup of chips!)

MIXING & BAKING:

Preheat your oven to 375f.

Either grease and flour your bread tins, or use parchment paper and oil.

Combine wet ingredients in one large bowl, and dry ingredients in another separate bowl.

Add your dry ingredients into the wet ingredient bowl, all at once (yes, trust me on this!).

Start whisking gently at first, then as more gets incorporated, whisk normally. Do NOT whisk until clumps disappear, as you do not want to over-mix this batter - the bread will turn out to be tough and dry.

Pour batter into tins, then place into the oven.

Let bake for an hour, or until a toothpick, when inserted into the loaf, comes out clean.

Let the bread cool on a rack for at least 10 minutes, then slice and enjoy! Best served warm.

Thank you all for reading, and stay safe out there! I hear there's this man jumping around and eating people, and I would hate to hear that on e oo ff fffff yyyyyyyyyyyyyyyyyyyyyyy y y j;oiiiiiiiiiii/>"////////////////

[theamphibianmen]

I just did what I like to call ✨chaos baking✨

Basically that means I started out with a recipe, but I did not follow it. This, my friends, was a sugar cookie recipe. I ended up with double chocolate cookies (chocolate dough with chocolate chips).

The first change I made was substituting white sugar for light brown, but I needed a cup and a half and only had one cup, so I added half a cup of white to make sure I had enough. Then I started to get my dry ingredients together and that's when things really went off the rails.

I totally fucked up measuring the flour, but didn't notice until after adding the baking soda, powder and salt. After those were mixed in I realized my mistake and took out the excess flour. Unfortunately, the other dry ingredients were already mixed in, so what I took out had to be discarded. I tried adding little bits of baking soda back in to make up for what I took out, but it was tricky considering I really didn't measure that in the first place. I just kinda eyeballed it.

I was getting worried that these might actually not turn out, so I added roughly half a cup of cocoa powder. I've tried converting this recipe into a chocolate one before, and usually I'd take out the same amount of flour as the cocoa powder so I had the same volume of dry ingredients. I didn't do that this time, and it totally worked out in the end.

Normally when I modify this recipe in this way, I add an extra egg. I didn't do that this time because when I do, the dough gets really sticky and gross.

Lessons learned today: types of sugar are completely interchangeable, cocoa powder does not behave like flour, and measuring is a scam(joke).

The cookies turned out pretty awesome, but I'm not sure if I can replicate them because I am comically bad at measuring.