Author : Mick Reade

Cooking and baking most cake mixtures consist of a batter made from shortening (butter or cake margarine) and sugar, with the addition of eggs, flour, a raising agent, and other ingredients such as flavourings, fruit and nuts

The mixture may be baked in tins for use as a cake, steamed for puddings, or used as a topping for fruit sponge In all cases the following guidelines should be observed

Cooking And Baking Guidelines

1 Good aeration of the sugar, butter and egg batter mixture is essential For this reason the mixture must not curdle or break Curdling or breaking is most likely to happen if the eggs are too cold If this does happen, a small amount of flour should be added before all the eggs are incorporated

2 All the ingredients should be at the same temperature, about 18C (65F)

3 The shortening must not be melted If it is, the volume and texture will be below standard

4 A basic mixture consists of equal weights of shortening, sugar, egg and flour This may be varied by the introduction of milk and baking powder, which allow an increase in the amount of flour

5 In all cases the weight of shortening should be more than the weight of either the egg or the sugar The weight of sugar should not be more than the weight of all liquids

Cooking And Baking With A Basic Plain Cake Recipe

Ingredients:

Butter or cake margarine 500g

Sugar 600g

Eggs 600ml (10-12)

Milk 200ml

Flour 1kg

Baking Powder 60g

Salt trace or pinch

Vanilla Essence trace

Method For Cooking And Baking Cakes:

1 Sift the flour, baking powder and salt together

2 Beat the butter and sugar to a cream with a wooden spatula

3 Work in the eggs, one at a time

4 Stir in about 20g of flour and then the milk and essence

5 Mix in the rest of the flour without losing volume in the mixture

6 Pour into 20cm diameter tins lined with greaseproof paper and spread the mixture evenly

7 Begin cooking and baking at 190C until set and lightly coloured The time depends on the size and shape of the cake, usually 25-30 minutes

8 Allow the cake to stand for 5 minutes before turning out

Variations:

Chocolate Cake

Reduce the quantity of flour by 180g and add the same amount of cocoa before sifting at step 1

Coffee Sultana Cake

Substitute 20ml of good coffee essence for the milk and add 400g washed sultanas

Madeira Cake

Ingredients For Madeira Cake:

Castor Sugar 250g

Unsalted Butter 250g

Eggs (room temperature) 250ml (5)

Lemon Zest 3g

Cake Flour, sifted 250g

Baking Powder 10g

Method For Cooking And Baking Madeira Cake

1 Cream the softened butter, add the sugar and lemon zest and beat until light and fluffy Add the eggs one by one, mixing well between each addition Take care that the mixture does not curdle or separate

2 Sift the flour and baking powder together and fold into the mixture Pour into a greaseproof-lined and greased baking tin or hoop Level the top of the mixture

3 Begin cooking and baking at 185C for 40 to 45 minutes When the cake is springy to the touch it’s baked enough Remove from the oven and allow to stand for 5 minutes Unmould and cool on a wire rack

Variation:

Add 30g mixed peel, 50g sultanas, 15g currants and 15g mixed spices to the flour at step 2

Flourless Chocolate Cake Recipe

Ingredients:

Unsalted Butter 225g

Dark Chocolate Couverture 400g

Eggs, separated 10

Castor Sugar 100g

Icing Sugar 20g

Method For Cooking And Baking Flourless Chocolate Cake

1 Gently melt the chocolate and butter in a basin in a bain marie When completely melted whisk in the egg yolks

2 Whisk the egg whites to a peak, then add the sugar and whisk until very stiff Fold the meringue into the chocolate mixture and pour the preparation into a buttered greaseproof-lined mould (20cm square or 25cm round)

3 Begin cooking and baking the cake for 10 minutes at 200C, then continue at 180C until baked, approximately 40 minutes, by which time the centre should be set

4 Cool slightly and turn out onto a flat solid tray Allow to cool completely then dust with icing sugar

Mick Reade has been working as a chef in Australia for over 10 years, in a variety of different types of kitchens all across the country, and now helps teach others how easy it can be to cook healthy delicious food. For a free cookbook, check out http://www.alleasyfoodrecipes.com

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Author : Brue Baker

Remember when you were a kid and came inside from a cold winter’s day and wrapped your hands around that warm steaming mug of hot chocolate? Hot chocolate is a delectable treat, no matter if it is ordered pre-made from a coffee shop, made from a mix, or made from scratch However, using your own recipe for homemade hot chocolate produces a beverage with so much more meaning

The Advantages Of Making Hot Chocolate From Scratch

Using your own recipe for homemade hot chocolate produces results that are superior to both using a mix and ordering a cup of hot chocolate from a coffee shop It can be healthier because you can control the sugar content and you can use fresh ingredients Making the beverage from scratch is both quick and easy, anyone can make homemade hot chocolate

Additionally, there are many recipes for homemade hot chocolate out there, and they allow the consumer to customize the beverage to fit their needs You can vary the type and amount of ingredients to make a cup of hot chocolate that tastes just the way you like it You can also get creative and make some unique variations of hot cocoa

Making The Mix, A Recipe For Homemade Hot Chocolate

To make homemade hot chocolate, there are only a few basic ingredients that are needed These ingredients include:

* 2 cups of powdered natural sugar

* 1 cup of organic cocoa

* 2 1/2 cups of organic powdered milk

* 1 teaspoon of organic sea salt

* 2 teaspoons of cornstarch

* 1 pinch of cayenne pepper

* Hot water, or organic milk

The steps you need to follow to make homemade hot chocolate from a recipe are very simple All you have to do is combine all the ingredients into a bowl and mix evenly Then, heat four to six cups of water, or use milk if you desire Take a mug and fill it halfway full with the mixture, and pour the hot water on top Stir and enjoy!

One thing that is great about making homemade hot chocolate using a recipe is that the leftover mix can easily be stored for another day Simply store the hot chocolate mix in an airtight container, and it can be stored indefinitely

Homemade hot chocolate made from a recipe also makes a great gift during the holiday season Just place the hot chocolate mixture in a decorated jar or container, and use ribbon to tie a copy of the recipe to the lid of the jar Anybody is sure to appreciate being the recipient of such a thoughtful gift

As stated above, feel free to make any of your own adjustments to the above recipe as desired Add whip cream, mix in some coffee, honey etc Simply put make it how you like it and enjoy You will be sure to put smiles on the faces of anybody who is cold

Brue M. Baker, is an expert on natural health and fitness who has helped people from across the world sky-rocket their health and well-being. Rather than hitting your head against a wall trying to find unbiased health information let Brue take you by the hand and give you the best natural health information and resources on the web. Visit DietHealthAndFitness.com to learn more.

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