Wednesday, 13 June 2012

Blueberries and Baking a Cake

I couldn't resist taking a picture of the beautiful blueberries I had for breakfast the other day.


I've been baking for twenty years or so.  I started with sugar cookies, and moved on to pies.  One thing I've never baked though is a cake.  Sure, I've used boxed mixes, with mixed results, but I've never done one from scratch. (except for a Scottish Sultana cake...but that's more of a coffee cake).

We're having a little lunchtime party for my friend's birthday tomorrow, and I get to make the cake!  Using the most gourmet recipe I know of, from the Eat, Shrink, and be Merry cook book.  I was quite nervous about trying to make a cake with two bouncy preschoolers in the house, but I manged to get all three layers baked with none falling!  I'm quite happy with how the baking turned out!  I'll do the frosting tomorrow morning.  That's the part I had trouble with for Juliana's first birthday cake, and the reason why she ended up with a Dairy Queen cake instead.  Wish me luck!  I'll post a final picture of the cake, good or bad, tomorrow.

I was updating my Facebook page as I baked, and a friend told me something I never knew about baking.  Did you know that all ingredients should be at room temperature before being mixed together?  How have I not learned this sometime in the past twenty years?

I'd love to hear some more baking tips!  Please share your favourites in the comments!



5 comments:

  1. Hi, great post. I love baking too and continue to learn new things,hopefully im getting better too. had fair few disaters. hope you're happy with your cake.

    Love blueberries so tasty and healthy .

    xnicki

    nicki fannings blogspot

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  2. That's a big step, Jo. Well done. And your friend is right - especially the eggs and butter. If the eggs are too cold they won't whip as well. The key to a light cake is blending the eggs and butter really well untill they are a pale yellow colour and very velvety. Of course if you used the Eat, Shrink & Be Merry recipe there probably wasn't butter......but whatever "fat" they used, blend it very well. Can't wait to see the finished product!!

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  3. I love baking too. I've heard the tip about all ingredients at room temperature, but I've never followed that. :) I do follow the "whip sugar and butter very well" rule for whatever I'm baking. Can't wait to see the finished cake! :)

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  5. I just found your blog while putting together my most recent post called Rules for Novice Bakers. You should check it out!

    I think a blueberry cake is the next thing I'm trying to tackle - hope the final turned out well!

    ~Brynn from http://brynncody.blogspot.com/2012/08/novice-baking-rules.html

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