...is hard to make, requires special flour and lots of $$$ tools - all MYTHS
You can make great pasta with all-purpose flour, a rolling pin, and your hands.
Why make your own pasta? It's softer, more delicate, with a fresher taste.
Customize to your own taste, thicker noodles, special shapes, add herbs, colors, special fillings...
| Egg pasta (northern Italy) is for shapes that need to be rolled thin and keep their shape. Plan on 100g flour (AP or 00) plus 1 egg per person. Add an extra yolk to make it a bit richer. |
To color pasta, use carrots, spinach, beets, pumpkin, cocoa powder. Add more flour/liquid as needed. Cook pasta in salted water, add sugar to dessert pasta. Covered in class-cavatelli, orecchiette, manicotti (lasagna see 12/19/20), tagliatelle, agnolotti, ravioli Sauces covered-Meat sauce, brown butter sage sauce, quick white sauce, vodka sauce Pasta - 1c. AP flour 1egg 1/2Tbsp. olive oil 1/2tsp. salt add water sparingly if needed (could use a spray bottle). Knead 7-10 minutes. Manicotti: In food processor-2c. AP flour, 2 eggs + 1 yolk, 1/2 tsp. salt 1/2 Tbsp. olive oil wrap and rest 30 minutes Using the food processor cuts down on the need to knead. I actually froze the sheets until I had time to fill/roll them. They defrosted quickly. Filling: Cottage cheese, (ricotta), shredded mozzarella, cream cheese, 1 egg Cavatelli: 1c. semolina 1/4c. water (see rolling video below) Meat sauce-I add 1lb. ground beef, 1 onion, and doubled the recipe on the Tone's Italian Spaghetti Seasoning from Sam's. I add an equal amount of sugar substitute. Cook in crock pot, instant pot, add more water depending on what you're using it for. |
The pictures below were all screen shots from Pinterest, originally posted by numerous talented cooks!
START WITH:
Cake recipe - or use a box mix
Frosting recipe
Practice Practice Practice
MUST HAVE TOOLS:
Offset spatula
Aluminum pans (not black)
Cake Leveler - or use knife and toothpicks to mark
Decorating bags - can use ziplocs
Tips/couplers (optional)
Food Color Gel is best
To purchase supplies:
You can find certain items at Walmart, Hobby Lobby, JoAnne's, etc. plus Karen Annes on Gravois
(or a cake supply store near you)
Boards/boxes/foil/bags/tips/cake filling
Bake Cake –box mix (betty crocker is my fave) – mix in eggs & oil then slowly add water to get a cake with no large air pockets
extra egg / butter instead of oil / milk(coconut) instead of water / dry pudding mix
lower the temp / use insulator strips / rotate pans
1 Mix yields 4 cups batter / approx. 2 lbs.
use 2 or 3 leftover yolks to sub for no more than 1 egg per mix
remove all but 1 yolk per white mix to get a light fluffy cake that still cuts well
USE BAKER’s JOY*** or DIY goop
Cool / Split / Level
Fill – build a dam / use frosting or cake filling (not both)
place top cake/ and smooth side gap
Crumb Coat – if necessary (I find this just makes top coating more difficult)
I only do this on ‘cut’ cakes, when I’m building something
Frost – can use part or all butter but won’t work as well
Smooth with Viva (printer paper or parchment) / imprint with a textured towel or a
clean piece of ‘non-slip’ or texture sheets (aliexpress)
Frosting can be made ahead and refrigerated or frozen – but bring to room temperature before using
Decorate – piping bags / tips / color icing
Can use Ziploc bags or parchment paper cones
Border / write
2 days prior to serving – Bake cakes - cool in pan till you can ‘hold’ it
Larger cakes should cool longer so they don't crack
dump out-cool ‘as is’ on the bottom of pan /level off the top & then cool cut side down
fill cake – let sit overnite (this minimizes the side bulge look)
1 days prior to serving – (Bake cupcakes) Frost / smooth / decorate
Pan | Svgs (2-layer) | Party svgs | Cups Batter each pan |
6" round | 12 | 10 | 2 - 4 / 1 mix |
8" round | 24 | 15 | 3 - 6 / 1 1/2 mixes |
9" round | 43 | 20 | 4 - 8 / 2 mixes |
10" round | 38 | 25 | 5 - 10 / 2 1/2 mixes |
6" round 3" | - | 5 | 2 / 1/2 mix |
8" round 3" | - | 10 | 4 / 1 mix |
10" round 3" | - | 15 | 6 / 1 1/2 mix |
9x13 | 24 | 20 | 8 / 2 mixes |
double 1/4 | 50 | 35 | 3.5 mixes for two |
12x18 | 54 | 30 | 12 / 3 mixes |
double 1/2 | 98 | 60 | 3 mixes each |
6" square | 18 | 10 | 2 - 4 / 1 mix |
8" square | 32 | 20 | 4 - 8 / 2 mixes |
10" square | 50 | 30 | 6 - 12 / 3 mixes |
If you have a scale – 1 mix yields 4 cups or 2 lbs. or 32 oz.
Where the above says 2 cups – you’ll put 1 lb. Or 16oz.
Small batch Decorator Buttercream
1/2 lb. Crisco (1 1/8c.) - 8oz. (I use7.5 oz.)
can use part or all butter but won’t work as well
Walmart–shortening (whiter, similar to hi ratio)/vegetable shortening taste test
2 lb. powdered sugar
scant 1/2 c. milk or water - warm helps it mix better
hold back some liquid for stiffer frosting – it will stiffen a bit when the water cools
if you’re frosting cupcakes, a thinner frosting will be easier on your hands.
1 tsp. flavoring each - clear vanilla & clear butter
1 tsp. salt
Chocolate Buttercream
Sub 1 lb. powdered sugar with ¾c. cocoa (SACO dutch cocoa is my fave)
Add flavoring and salt (and cocoa) to shortening and start mixing on low.
Alternately add powdered sugar and water while mixing.
After all powdered sugar is added, stop and scrape bowl well.
Mix on low for 2 minutes.
cake mix extender
1 1/2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
Mix all ingredients together in a ziploc
store in fridge - add a couple Tbsp. to a half mix to get 12 cupcakes
3 Tbsp. to a full mix to get 24
I just use a couple Tbsp. out of another mix since I go through so many
When making cupcakes, a scoop is best for even sized
I use the large Pampered Chef scoop (holds approx. 3 Tbsp.)
Quick Fix Chocolate Cupcakes****
1 1/2 c. flour makes 18 cupcakes
1 c. sugar fill liners 2/3 full
1/4 c. cocoa powder bake at 375 16-18
1 tsp. baking soda
1/2 tsp. salt
1/4 c. + 2 Tbsp. oil
1 tsp. vanilla
1 Tbsp. vinegar
1 c. hot water
Cake goop – DIY pan release
Even amounts: Crisco, oil, flour
Mix well, does go bad eventually
WASC-popular cake mix adaptation
1 box mix
1 c flour
1 c sugar
Dash salt
½ c melted butter (optional)
1 c milk
1 c sour cream
1 small pkg pudding (optional)
4 egg white (or 3 whole eggs)
1 tsp almond
This will yield the equivalent of 1.5 mixes so adjust pan size accordingly.
https://delishably.com/desserts/Cake-Decorating-Basics-How-to-Extend-a-Boxed-Cake-Mix
my web-site – www.terisdesserts.com feel free to steal ideas ;)
find links to Meramec classes here https://terisdesserts.com/classes
There is a list of ‘my’ classes there too.
on this blog:
3/26/23-sprinkled filled cake/jersey cake/RV cake
2/19/23 – how to make a Faultline cake
2/15/23 – how to make an airplane cake
8/22/22 – the making of a Snoopy cake
9/26/20 - how to assemble a large 3D golf bag cake
2/21/20 - how to make a roller skate RK cake topper
1/1/20 - how to make a dog face cake using cake scraps also how to make a Tshirt cake
9/11/19 - how to assemble a tiered cake also how to frost a square cake
4/24/19 - how to make RK Dino cake toppers
8/21/18 - how to make a shape #3 cake with no waste also a cute simple lamb cake
9/6/16 - how to make MMF marshmallow fondant
9/11/19 how to assemble a tiered cake - Hammer a dowel down the center
Also a video of how to frost corners on a square cake
10/4/15 - #1 Elmo cake using the multi use cake pan (love it!)
8/16/15 - 3D 4-wheeler cake
12/30/14 - multi use pan again - shaped #40 + a cake showing a good use for cake scraps
3/11/14 - shaped Dino cake
9/14/13 - Cake made from chocolate chip cookies…
3/24/13 - building a 3D firetruck cake
6/25/12 - Awareness ribbon cake
3/13/12 - 3D frog cake
There's a great video on frosting a cake here:
https://www.lifeloveandsugar.com/how-to-frost-a-smooth-cake-with-buttercream/
I don't use a measuring cup (so I don't have to clean it)
Same with the jumbo tip to frost the sides. You've probable seen the Cake Boss use this technique.
Visit www.aliexpress.com set up an account for less $$ supplies
Make sure you never pay for shipping!! (it takes a while to get to you fyi)
If you find something you like, there’ll be another one with no shipping
Visit www.cakecentral.com for loads of ideas, help, etc. from people just like us
You need to set up an account but it’s free
Check out: YouTube – Buttercream Flower Series
I often crave an apple fritter...but refuse to go get one. I tried one air fried one, meh. Today I thought I'd try again. I mixed up the 'Baked Apple Fritters' recipe found at https://nodashofgluten.com/baked-apple-fritters/ I used all AP flour, Granny Smith apple, forgot the vanilla, didn't miss it, but I did enjoy the taste of the nutmeg. I did not follow the bake/broil directions. I was determined to air fry them. Line your tray with foil. Use a cupcake scoop for a regular size fritter. (flatten them so the center gets cooked) I got 12 of that size plus 1 jumbo. On foil, cook 350 5 minutes, flip over, (doesn't need to be on foil), 5 more minutes. Flip back over, put a bit of glaze on top (use foil or you'll have a mess), 390 3 min, add more glaze, enjoy.
Everything you need to know to make & decorate cupcakes - all in one spot!
Cake mix, or scratch?
To make a cake mix taste homemade:
Use butter in lieu of oil
Add an extra egg
Use milk (coconut milk, juice) instead of water
A cake mix doesn’t make 24 cupcakes anymore
Use this to make it go farther
Cake Mix Extender
1 ½ c. all purpose flour
1 c. sugar
2 tsp. baking powder
¼ tsp. baking soda
Mix in a Ziploc and store in fridge
Add 3 heaping Tbsp. to a mix.
Quick fix chocolate cupcakes
Great recipe using ingredients you probably have on hand
1 ½ c. flour
1 c. sugar
¼ c. cocoa powder
1 tsp. baking soda
½ tsp. salt
¼ c. + 2 Tbsp. oil
1 tsp. vanilla
1 Tbsp. vinegar
1 c. hot water
Makes 18 cupcakes
Fill liners 2/3 full
Bake at 375 16-18 min.
Use a scoop to evenly distribute the mix into cupcake liners.
The #24 scoop (disher) is perfectly sized for cupcakes.
Line your pans with cupcake liners. The ones that come in a container are more likely to sit nicely in the pans as opposed to the cute ones that come in bags as they tend to ‘stretch’ out.
Don’t leave cupcakes to cool completely in pans as the moisture may cause the wrapper to release from the cupcake.
If you want the bottom of your paper wrappers to look nice after baking, sprinkle some uncooked rice in the bottom of each well. Save and reuse.
If you want heart shaped cupcakes, use a ball of aluminum foil.
Gently tap the pan on the counter to settle the batter and minimize air bubbles.
Not so hard as to dislocate the liners.
Don’t overfill your cupcakes – this will lead to very large domed tops.
Bake cupcakes at 350 for 15-20 minutes. Mini cupcakes take less time.
Check your oven temperature! Rotate cupcakes halfway.
Frost your cupcakes withing 48 hours of baking.
Freeze your well wrapped cupcakes a max of 3 months.
https://www.howtocookthat.net/public_html/how-to-pipe-butter-cream-flowers-using-only-a-ziplock-bag/
https://www.howtocookthat.net/public_html/8-piping-hacks-know/
Cupcakes should be cooled completely before frosting or before freezing.
https://www.lifeasastrawberry.com/cupcakes-101-10-tips-to-bake-the-perfect-cupcake/
https://www.lifeasastrawberry.com/cupcakes-102-how-to-frost-the-perfect-cupcake/
https://www.lifeasastrawberry.com/cupcakes-103-14-ways-to-decorate-cupcakes-like-a-pro/
Lots of fun topping/décor ideas here, even some advanced ideas.
https://www.lifeasastrawberry.com/cupcakes-104-how-to-store-and-freeze-cupcakes/
Includes a timeline for prepping for a party.
Add filling to your cupcakes. You can core out the center using a cupcake corer, an apple corer, or a paring knife, but it’s not necessary if you have a star tip.
Just squeeze some filling into the cupcake with a bag and a tip.
If filling with a chunky filling, small candies, etc. a core is best.
https://youtu.be/9Iblr21p208 to see a cupcake being filled
Small batch Decorator Buttercream
1/2 lb. Crisco (1 1/8c.) - 8oz. (I use7.5 oz.)
can use part or all butter
Walmart–shortening (whiter, similar to hi ratio)/vegetable shortening taste test
2 lb. powdered sugar
scant 1/2 c. milk or water - warm helps it mix better
hold back some liquid for stiffer frosting – it will stiffen a bit when the water cools
if you’re frosting cupcakes, a thinner frosting will be easier on your hands.
Use clear flavoring if you want white frosting
1 tsp. clear vanilla flavoring
1 tsp. clear butter (omit if using butter)
1 tsp. salt
Chocolate Buttercream-
Substitute 1 lb. powdered sugar with ¾c. cocoa (SACO is my fave)
Limit water to 1/4 to 1/3 c.
Add flavoring and salt (and cocoa) to shortening and start mixing on low.
Alternately add powdered sugar and water while mixing.
After all powdered sugar is added, stop and scrape bowl well.
Mix on low for 2 minutes.
It’s not necessary to have a lot of specialty bags & tips. Ziploc bags will work just fine.
You can put multiple colors of frosting in a bag, or add a stripe of food color up the side.
Pipe frosting on top, then flip cupcake upside down on wax paper, place in freeze for 10 minutes - Perfectly flat tops for decorating!
Tips
1M(open) vs. 2D(closed) – start on the inside vs. the outside for pretty rosettes
Use like a star tip with a blend of colors for hydrangeas
1A – 1 blob or all the around, start with a center blob to get tall
Vary tips to add texture.
Want to just use your spatula? Check out this video for a variety of ways https://youtu.be/RW4pZYe_6FY
