Any Home Bakers Here?

[sunflour]

It's worth a try to see if it helps. Put the cooled and chilled cake layer on the lazy Suzan and use a serrated knife layed flat to saw as you spin the cake (hope that makes sense). It takes some practice to get it level and it's easier if your knife is longer than your cake is wide. Try to keep a big picture view as you cut so your knife stays level or you're likely to end up with a spiraling cut. It takes a few tries to master.

I've actually never made one lol my grandmother always makes them for the holidays. I've never thought to ask her. Cakes are so much better when they come delicious and ready* to eat. Probably why it's still my favorite lol

OK, will try the knife technic when I bake the cake …. will post pics, but it will likely be Christmas before I try it ..

And the best part….the baker gets to eat the part we cut off..

 

[LowerBamaMama]

OK, will try the knife technic when I bake the cake …. will post pics, but it will likely be Christmas before I try it ..

And the best part….the baker gets to eat the part we cut off..  

OR if there's enough, make cake pops =]

 

[Alice28]

Serves: 36 Yield: 36 cookies Ingredients:
Units: US
1/2 cup sugar
1/2 cup molasses
1 1/2 teaspoons ginger
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon clove
2 teaspoons baking soda
1/2 cup margarine
1 egg, beaten
3 1/2 cups all-purpose flour
Directions:
1 In a medium saucepan, heat sugar, molasses, ginger, allspice, cinnamon, and cloves to boiling, stirring occasionally.
2 Remove from heat; stir in soda (it will foam up).
3 Stir in margarine till melted.
4 With a fork, stir in egg, then flour.
5 On a floured surface, knead dough till mixed. Divide dough in half, wrap half with plastic wrap; set aside.
6 Roll half the dough, with a rolling pin, slightly thinner than 1/4 inch.
7 Cut with cutters.
8 Bake at 325F on a cookie sheet for 12 minutes; cool on a wire rack.
9 Makes about 3 dozen 3" gingerbread people.

10 NOTES: I copied the recipe exactly as written. The flavour of these guys is a big seller for me. I rolled the dough out as thin as dared on parchment paper, (pretty thin.) pealed them off and transferred to the baking sheet lined with parchment paper. I baked for 9 minutes at 325. They reminded our family of gingersnaps and everyone loved them. I got a mix of Large snowmen, med. gingerbread men and med. stars.. Total cookies about 48.

This is great dough for gingerbread houses too.

**DO NOT REFRIGERATE FOR LATER USE with this recipe, it will dry out and be hard to work with if not used right away. Also, not a great recipe to double unless you have the time to use all the dough up.

Royal Icing for Decorating: This is a fairly fast drying very thick icing, adjust thickness by add 1/2 Tbsp water at a time for a thinner icing.

3 Large Egg WHITES
1/2 tsp Cream of Tartar
4 cups Icing sugar

Hello my baking friends! I've been reading the thread here and there, but haven't been joining in. We have just been super busy! I was thinking about these cookies and went to get the recipe and realized I never wrote it down

, so searched the thread until I found it! Now will be writing it down! I hope everyone is doing well. I made three loafs of wheat bread yesterday with the daycare. They love when we make bread and it's been awhile! They were excited and live bringing a loaf home to share!

 

[N F C]

Hello my baking friends! I've been reading the thread here and there, but haven't been joining in. We have just been super busy! I was thinking about these cookies and went to get the recipe and realized I never wrote it down

, so searched the thread until I found it! Now will be writing it down! I hope everyone is doing well. I made three loafs of wheat bread yesterday with the daycare. They love when we make bread and it's been awhile! They were excited and live bringing a loaf home to share!

Hi, so good to see you again!

Baking with the daycare is good stuff Alice...not only do they get a chance to learn something but you're getting them to eat whole wheat too, that's excellent.

Don't be such a stranger!

P.S. Check out the contest in my signature line. It sounds like something right up your alley, kids and chickens (or other poultry). Some really cute photos have been submitted so far, bet you have a couple of good ones too.

 

[My2HensMom]

I love to bake, however I don't do much with yeast breads except cinnamon rolls. I like to bake quick breads like zucchini or an apple with a crumble top. I love to bake pies, cakes, cookies, pretty much anything! I'd love to share recipes here with others...

 

[N F C]

I love to bake, however I don't do much with yeast breads except cinnamon rolls. I like to bake quick breads like zucchini or an apple with a crumble top. I love to bake pies, cakes, cookies, pretty much anything! I'd love to share recipes here with others...

Nice to have you join us and welcome to BYC!

Anything you bake is good for here. I like quick breads too, they're nice for breakfast or a snack. Feel free to share anything you'd like!

 

[KatharinetheGr8]

I used to be a little intimidated by yeast bread recipes too until I came across this gem:

http://www.mymundaneandmiraculouslife.com/foodie-fridays-easy-peesy-french-bread/

It is so easy, much quicker than many bread recipes, and absolutely delicious. I made this often; or I did when we lived up north. I haven't much wanted to turn on the oven lately. The days are getting cooler though and I'm sure I'll make this bread recipe soon.

 

[My2HensMom]

Wow, this recipe looks really do-able! I just printed it and will take it home for a try this weekend. Thanks for sharing, I can totally see adding some garlic cloves to it too.

 

[KatharinetheGr8]

I've added garlic and its so good. I've added rosemary and it is divine. It is a really really good base recipe, but it is great with whatever "add-ins" you feel like throwing in. I've made with both unbleached white flour and whole wheat flour and both turn out nicely. Of course, I prefer the white flour recipe because it isn't as good for me as the whole wheat.

The recipe is really forgiving, too. I've made it before and barely measured and it turns out every time.

I should warn you, though. If you make it, you'll probably eat half of the first loaf as soon as it is cool enough to cut. So I recommend doubling the recipe and making at least 2 loaves. That way you won't be doing this work without anything to show for it! Trust me, I know from experience!

 

[N F C]

I've added garlic and its so good. I've added rosemary and it is divine. It is a really really good base recipe, but it is great with whatever "add-ins" you feel like throwing in. I've made with both unbleached white flour and whole wheat flour and both turn out nicely. Of course, I prefer the white flour recipe because it isn't as good for me as the whole wheat.

The recipe is really forgiving, too. I've made it before and barely measured and it turns out every time.

I should warn you, though. If you make it, you'll probably eat half of the first loaf as soon as it is cool enough to cut. So I recommend doubling the recipe and making at least 2 loaves. That way you won't be doing this work without anything to show for it! Trust me, I know from experience!