Taste of the South Southern Cakes 2014

WIRE COOLING RACKS These must-have tools allow air to circulate around cake layers, speeding up the cooling process and getting you one step closer to icing your cake. KITCHEN TIMER It may seem obvious, but keeping track of your bake time is one of the most crucial tasks in cake making. Overcooked layers yield a dry, tough cake. SPATULAS Nothing helps you get a handle on baking like spatulas. A rubber spatula is essential for scraping the sides of the mixing bowl as you’re preparing cake batter. And an offset spatula makes decorating easy, giving you the delicate precision necessary to frost like a professional. MEASURING CUPS Oversized with handy spouts, liquid measuring cups are essential to accurately gauge and pour liquid ingredients. The flat rims of dry measuring cups are ideal for portioning ingredients like flour,…

“stopping occasionally to scrape sides of bowl” This is especially important when creaming butter and sugar and incorporating eggs. A rubber spatula is the perfect assistant. BEFORE YOU BEGIN Start by reading your recipe from start to finish. Take note of the ingredients, tools, and techniques you’ll need to get the job done. To make baking hassle free, set out all of the ingredients before you begin so that everything you need is within reach. BETTER BUTTER Soft, room-temperature butter is best for giving cakes their fluffy texture. For best results, place your butter on the counter at least 1 hour before using to soften. A quick test is to press your index finger into butter. If it gives easily, it’s ready. If you’re in a hurry, stand a stick of butter on its end…

How long does baking soda last? When stored properly in a cool, dry place, baking powder and baking soda will keep their potency for 6 to 12 months. For best results, use within 6 months of opening. freshness test Unsure if your leavening agents will rise to the occasion? Mix 1 teaspoon baking powder into ½ cup hot water or 1 teaspoon baking soda into ½ cup water plus ¼ teaspoon vinegar. If the mixtures bubble, you’re all clear to bake. What’s best—butter, oil, or margarine? For starters, your best bet is to follow the recipe. If a recipe calls for oil, don’t use butter. If it calls for butter, don’t use oil. Our test kitchen avoids using margarine because different brands contain different amounts of water. Since you can’t be sure how much water…

ALMOND-POPPY SEED CAKE Yield: approximately 12 servings 11⁄2 cups unsalted butter, softened 13⁄4 cups sugar 5 large eggs, separated 22⁄3 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 cup whole buttermilk 1⁄3 cup poppy seeds 2 teaspoons almond extract 1. Preheat oven to 325°. Spray a 15-cup Bundt pan with nonstick baking spray with flour. Set aside. 2. In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy, approximately 4 minutes, stopping occasionally to scrape sides of bowl. Add egg yolks, one at a time, beating well after each addition. 3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. With mixer on low speed, add flour mixture to butter mixture in thirds, alternating with buttermilk, beginning and ending with flour. Beat until combined. Add poppy…

COCA-COLA CAKE Yield: 10 to 12 servings 1 (15.25-ounce) box devil’s food cake mix, such as Betty Crocker 1 cup Coca-Cola 1 cup miniature marshmallows 1⁄2 cup whole buttermilk 8 tablespoons unsalted butter, melted 3 large eggs Coca-Cola Frosting (recipe follows) 1. Preheat oven to 350°. Spray a 13x9-inch baking dish with nonstick baking spray with flour. 2. In a large bowl, whisk together cake mix, Coca-Cola, marshmallows, buttermilk, melted butter, and eggs until well combined. Pour batter into prepared dish. 3. Bake until a wooden pick inserted in center comes out clean, approximately 20 minutes. 4. Using a fork, poke holes in hot cake. Pour Coca-Cola Frosting over cake. Let cool completely on a wire rack. COCA-COLA FROSTING Yield: approximately 4 cups 1 cup Coca-Cola 1⁄2 cup unsalted butter 1 cup semisweet chocolate morsels 8 cups confectioners’ sugar 1. In a small saucepan, bring Coca-Cola and butter to…

CONFETTI CAKE Yield: 1 (9-inch) 3-layer cake 11⁄2 cups butter, softened 2 cups sugar 5 large eggs, separated 2 cups all-purpose flour 1 teaspoon baking soda 1⁄2 teaspoon salt 1 cup whole buttermilk 1 teaspoon vanilla extract 1⁄2 cup multicolored sprinkles Sweet Cream Frosting (recipe follows) Garnish: multicolored sprinkles 1. Preheat oven to 350°. Spray 3 (9-inch) round cake pans with nonstick baking spray with flour. Line bottoms of pans with parchment paper; spray with nonstick baking spray with flour. Set aside. 2. In a large bowl, combine butter and sugar. Beat at medium speed with an electric mixer until fluffy, stopping occasionally to scrape sides of bowl. Add egg yolks, one at a time, beating well after each addition. 3. In a small bowl, stir together flour, baking soda, and salt. With mixer on low speed, add flour mixture to butter mixture in thirds,…