Baking for Dummies

by Emily Nolan

  4Bake for 8 to 10 minutes, until the cake springs back gently when touched. Invert the cake onto the prepared kitchen towel and allow it to cool for just 2 minutes. Remove the pan and carefully peel off the waxed paper. Beginning at the narrow end, roll the cake in the towel and place on a wire rack, seam side down, to cool, about 20 minutes.

  5Unroll the cake, spoon the preserves onto the cake, and spread to cover, leaving a 1/4-inch border around the cake’s edges. The preserves should be spread about 1/4-inch thick. Roll up the jelly roll again and place seam side down onto the cake plate; let rest about 30 minutes. Sprinkle with additional confectioners’ sugar before serving.

  Vary It! Instead of using raspberry preserves for a jelly roll, feel free to substitute a buttercream filling, sweetened whipped cream, pudding, or any flavor of jam or preserve. If you use pudding or whipped cream, be sure to keep the jelly roll refrigerated.

  Per serving: Calories 176 (From Fat 16); Fat 2g (Saturated 1g); Cholesterol 71mg; Sodium 158mg; Carbohydrate 37g (Dietary Fiber 1g); Protein 3g.

  Cheesecakes

  Who can resist the appeal of a rich, creamy, satin-smooth cheesecake? Because this is one luxury that is well within reach, easy to make, and freezes well, it is worth preparing for any occasion.

  For a cheesecake to taste smooth and creamy, the batter must be smooth and creamy at all times. The best way to achieve this is to have all ingredients at room temperature before you start baking. Using a mixer with a paddle attachment, beat the cream cheese until it’s smooth and soft before adding the other ingredients. If you use a handheld mixer, use it on a low speed so you don’t incorporate too much air into the batter, which can cause your cheesecake to crack.

  Another popular method is to dump all the ingredients into a blender or food processor and give it a whir for a minute or so; then just pour and bake. This method can incorporate a bit too much air, so if you try it, remove the blender from the motor base and thunk it on the countertop a few times to encourage the air bubbles to rise to the surface and escape.

  Whichever method you choose for mixing the batter, stop several times and scrape the sides and the bottom of the container to be sure your batter is lump-free and that no ingredients are stuck to the bottom or sides.

  Coping with cracks

  Cracks in a cheesecake, whether they happen during baking or cooling, can be caused by several different factors: extreme temperature changes, an oven temperature that’s too high, too much air in the batter, baking for too long a time, or being placed in a drafty place to cool. Sometimes cracks just happen, despite your best efforts. But worry not — the taste of the cake won’t be affected. If you’re serving the cheesecake to guests, and appearance is important, here are a few tips to help disguise those cracks:

  Top the cheesecake with sliced fruit. Any fresh fruit will do, but f you use bananas or peaches, remember to toss them in a bit of lemon juice to prevent them from browning before serving.

  Spread the top with a thin layer of sour cream. This will add to the richness of the cheesecake and conceal any imperfections.

  Drizzle melted chocolate on top. Dip a fork in melted chocolate (see Chapter 5) and drizzle a pattern on top of the cheesecake. It will give the cheesecake a new look. When didn’t chocolate make everything a little bit better?

  Cutting the cheesecake

  Cutting a cheesecake can be messy. The cake has a tendency to cling to the knife, so making neat slices can be quite a challenge. One solution is to run the knife under hot water after each slice is made. This keeps the knife clean, and the warm knife slices neatly through each piece. Of course, if you’re cutting the cheesecake at the table, this method won’t work. Instead, use two knives: one to cut the cheesecake and the other to scrape the knife clean after each slice.

  A great trick for cutting a cheesecake is to use dental floss or heavy thread. Cut a piece of floss the diameter of the cake, plus enough to wrap around your fingers. Simply pull the thread taut between your hands and press it down all the way through the cake. Release the thread in one hand and pull it out with the other. Repeat, cutting the cake like the spokes of a wheel. It makes a great topic of conversation for your guests.

  Baking a great-looking cheesecake

  A cheesecake is baked in a springform pan. (Flip back to Chapter 3 to see what one looks like.) It’s a good idea to place the springform on a baking sheet with a lip. A springform pan can sometimes leak, despite your best attempt to make sure it’s tightly fastened. Placing the pan on a baking sheet will prevent a leaky springform from making a mess in your oven. It’s also an easy and safer way to take the cheesecake in and out of the oven, preventing any surprise openings of the springform. If you don’t have a baking sheet with a lip, you can wrap the bottom of the springform pan in aluminum foil to seal off any potential leaky cracks.

  To tell if your cheesecake is done, observe the top surface carefully. For most cheesecakes, the edges of the cake puff up slightly and may turn faintly golden (a golden brown cheesecake is undesirable). The top should also be dull, not shiny, and when you tap the sides, they should move, but not have the jiggle of liquid. The center should be softer than the edges. The cake will rise slightly during baking, but when it cools, it will settle and solidify. If any cracks appear, they will get smaller as the cake cools and sinks down. You can also carefully run a butter knife around the edge of the cheesecake when it comes out of the oven. Then, as the cake shrinks as it cools, it won’t stick to the side of the pan.

  You can cool your cheesecake by removing it from the oven, or you can just turn off the oven and crack the oven door. Let the cheesecake cool to room temperature before chilling it in the refrigerator for at least 3 to 4 hours, or preferably overnight, before serving.

  Classic Cheesecake

  This wonderfully dense cheesecake will have you singing its praises. The flavor is so rich, it is for the true cheesecake lover. Serve with chocolate sauce, fresh fruit, or a dusting of cinnamon. For fewer calories, you can use low-fat cream cheese, but do not use fat-free cream cheese.

  Specialty tool: 9-inch springform pan

  Preparation time: 25 minutes, plus 4 hours for setting

  Baking time: 1 hour and 15 minutes

  Yield: 16 servings

  2 cups graham cracker crumbs

  4 tablespoons (1/2 stick) butter, melted

  2 pounds (four 8-ounce packages) cream cheese, at room temperature

  1 1/2 cups sugar

  5 eggs

  Grated rind of 1 lemon

  2 teaspoons vanilla extract

  1/4 cup heavy (whipping) cream or half-and-half

  1Preheat the oven to 300 degrees.

  2In the bottom of a 9-inch springform pan, combine the graham cracker crumbs and the melted butter. Press into the bottom of the pan and place the pan in the refrigerator until you’re ready to fill it.

  3In a large mixing bowl or blender, combine the cream cheese, sugar, eggs, lemon rind, vanilla, and cream, and mix until well blended, about 3 minutes. Stop at least three times to scrape down the bottom and the sides of the bowl with a stiff rubber spatula.

  4Assemble the springform pan and pour the batter into the chilled crust and set on a baking sheet. Bake the cheesecake until the center is barely set, about 1 hour and 15 minutes. Shut off the oven and open it. Let the cheesecake cool like that for 20 minutes, and then finish cooling it on a wire rack. Cover and refrigerate the cheesecake for 4 hours or overnight to set. Serve chilled.

  Per serving: Calories 397 (From Fat 243); Fat 27g (Saturated 16g); Cholesterol 142mg; Sodium 280mg; Carbohydrate 32g (Dietary Fiber 0g); Protein 7g.

  Pumpkin Cheesecake

  My former boss, Anne, asked me if there would be a Pumpkin Cheesecake recipe in this book, so here it is. You can use a blender to make this recipe — just be sure to tap the container a few times on the countertop to release any air bubbles before you pour the mixture into the springform pan. This cheesecake is wonderfully rich and very pump
kiny.

  Specialty tool: 9-inch springform pan

  Preparation time: 20 minutes, plus 6 hours for chilling

  Baking time: 50 minutes

  Yield: 14 to 16 servings

  Crust:

  2 cups graham or cinnamon graham cracker crumbs

  5 tablespoons butter, melted

  Filling:

  2 packages (8 ounces each) cream cheese, at room temperature

  1 cup sour cream

  1 cup sugar

  2 cups (one 16-ounce can) canned or fresh pumpkin (not seasoned pie filling)

  1/2 teaspoon ground nutmeg

  1/4 teaspoon allspice

  2 tablespoons bourbon or maple syrup

  1 tablespoon vanilla extract

  4 eggs

  1Preheat the oven to 300 degrees.

  2Make the crust: Mix the cracker crumbs and the butter together until the crumbs are moistened and press them into the bottom of a 9-inch springform pan. Your crust should be about 1/4-inch thick and a quarter of the way up the side of the pan.

  3In a blender container or large mixing bowl, make the filling: Combine the cream cheese, sour cream, sugar, pumpkin, nutmeg, allspice, bourbon, vanilla, and eggs and mix until well blended, about 2 minutes. Stop the blender or mixer several times to scrape down the sides (cream cheese has a tendency to stick to the sides of the container). Pour the filling into the prepared pan.

  4Bake for 50 minutes or until set and not liquidy in the center. Turn the oven off and crack the door a little. Let the cheesecake cool inside the oven, 30 minutes. When the cheesecake has cooled, remove it from the oven and cover the top with plastic; chill for at least 6 hours or overnight.

  Per serving: Calories 304 (From Fat 172); Fat 19g (Saturated 11g); Cholesterol 100mg; Sodium 200mg; Carbohydrate 28g (Dietary Fiber 2g); Protein 6g.

  Lemon Curd Cheesecake

  This is a brandy cheesecake with a lovely lemon topping. It’s hard to beat. See the color section for a photo of this delicious cheesecake.

  Specialty tools: 9-inch springform pan

  Preparation time: 20 minutes, plus overnight for setting

  Baking time: 45 to 60 minutes

  Yield: 14 to 16 servings

  1 1/2 cups graham cracker or gingersnap cookie crumbs

  3 tablespoons melted butter

  Two packages (8 ounces each) cream cheese, at room temperature

  1 cup sour cream

  3 eggs

  1/2 cup sugar or honey

  1/4 cup brandy or lemon juice

  1/4 teaspoon salt

  Lemon Curd (see the following recipe)

  1Preheat the oven to 325 degrees. Combine the cracker or cookie crumbs and melted butter into the bottom of a 9- or 10-inch springform pan and press into the bottom to make a smooth floor.

  2In a blender, combine the cream cheese, sour cream, eggs, sugar, brandy, and salt and process until smooth. Alternatively, use an electric mixer and blend until smooth. Pour into the prepared springform pan.

  3Bake for 45 to 60 minutes, until set and slightly golden. Remove from the oven and cool.

  Lemon Curd

  3 eggs

  3 egg yolks

  1/2 cup lemon juice (2 large lemons)

  1/2 cup sugar

  1/4 cup (1/2 stick) butter, cold, cut into 4 pieces

  1Prepare the lemon curd: Combine the eggs, egg yolks, lemon juice, sugar, and butter in a small saucepan and cook, whisking constantly, over medium heat until the butter is melted and the mixture is hot. Reduce the temperature and continue whisking until the mixture begins to thicken (but do not let the mixture boil), about 2 minutes. The mixture should be thicker than custard. Pour the mixture into a sieve set over a bowl. Cool the mixture just to room temperature. Refrigerate or place the bowl in a bowl of cold water.

  2Pour the lemon curd over the top of the cheesecake still in the springform pan. Cover and refrigerate overnight. Run a knife around the edge of the cheesecake before removing the springform circle.

  Per serving: Calories 312 (From Fat 197); Fat 22g (Saturated 12g); Cholesterol 171mg; Sodium 222mg; Carbohydrate 23g (Dietary Fiber 0g); Protein 6g.

  Chapter 9

  Fabulous Frostings

  In This Chapter

  Knowing which kinds of frostings are out there and how much to use

  Frosting or glazing your cake with ease

  Getting creative with your cake decorations

  Recipes in This Chapter

  Cream Cheese Frosting

  Mocha Frosting

  Basic Vanilla Buttercream Frosting

  Sweetened Whipped Cream Frosting

  Chocolate Frosting

  Martha’s Sweet and Creamy Frosting

  Quick Apricot Glaze

  Classic Sugar Glaze

  For some people, cake is just the vehicle for the frosting — frosting can never be too rich, too thick, too sweet, or too chocolaty. Personally, I prefer my frostings to enhance, not overwhelm, the cake I’m eating, but I’m sure I’m in the minority when it comes to cake eaters. Whether you like a little or a lot, when you dress a cake, you generally say you’re frosting it. This chapter introduces some of the different types of frostings, explains how to frost a basic cake, and provides tips for making it all look great without a lot of fuss.

  Finding Out about Frostings

  Frostings come in several varieties: buttercream frostings (made predominately with butter, confectioners’ sugar and flavoring, they’re thick, sweet, and spreadable), icings (usually made with confectioners’ sugar and liquid, they’re usually poured over a cake and harden), toppings (can be anything from flavored whipped cream to melted chocolate — usually a garnish or thick sauce), glazes (thinner and contain less sugar than icings, they’ll set on a cake but not harden), and even fillings (which technically aren’t a frosting but can be lumped in with frostings anyway). These types of frosting fall into two general categories:

  Quick frostings: To make these frostings, you just throw all the ingredients into a bowl and beat until smooth. Quick frostings are self-explanatory. You follow the recipes, making sure that all your ingredients are sifted for the smoothest finish, and then spread the frosting all over the cake.

  Cooked frostings: Although cooked frostings can be quick, too, they usually require melting something, such as butter, sugar, or chocolate. Cooked frostings need a bit more attention because you’ll need to monitor the blend of sugar, cream, butter, and/or chocolate over heat. But they’re just as easy to make as “quick” frostings.

  Never cook frostings over high heat. For best results, only use very low heat, or a double boiler placed over simmering water, and follow the recipe carefully.

  A good frosting has a smooth consistency and a silky appearance. The texture should be spreadable but not runny (unless it is a glaze). Here are some tips to help you get the consistency of your frosting just right:

  If the frosting you’ve made is too thick, add a few drops of milk or water to thin it. Just keep in mind that a small amount of liquid makes a big difference in consistency, so go slowly when adding milk or water.

  For the best flavor and most spreadable consistency, use butter or margarine when preparing frostings. However, there are exceptions to this rule (see Martha’s Sweet and Creamy Frosting later in this chapter).

  Always let your butter soften to room temperature before creaming. Oherwise, your frosting will be lumpy.

  If the recipe calls for confectioners’ sugar, sift it before incorporating it into the frosting. Even the tiniest lumps will give the frosting a grainy appearance.

  Adding a pinch of baking soda to icings prevents hardening and cracking so the icing stays moist.

  Knowing How Much to Make

  How many times have you been halfway though frosting a cake when you realized that you were running out of frosting? Panic sets in, and you start scraping bits from here or there, spreading it out thinner in spots, or, in sheer moments of desperation, taking
off the top layer of cake and scraping out the frosting center. Well, worry no more. Table 9-1 gives you some general guidelines for the amount of frosting you need to adequately cover your cakes. Also, all the frosting recipes give you ample amounts to frost a 9-inch layer cake, so you have no fear about running out. As a general rule, the fluffier the frosting, the more you’ll need.

  Table 9-1Frosting Amounts for Various Cakes Type of Cake Amount of Frosting Needed

  8-inch layer cake 2 1/2 cups

  9-inch layer cake 3 cups

  Bundt, tube, or sheet cake 1 cup glaze; 3 cups frosting

  16 large cupcakes 2 to 2 1/2 cups

  Making Quick Frostings

  As your cake cools, you can put together any of these quick frostings. These frostings are of spreadable consistency, suitable to use as fillings for the cakes and also to frost the sides and tops of the cake. When you have finished applying the frosting, “finish” by using smooth back-and-forth strokes on the top. It will give the cake a nice, even look. Your goal when frosting a cake is apply all the frosting evenly.

  Cream Cheese Frosting

  This is your classic sweet, creamy frosting. Be sure to refrigerate the cake before using this frosting. Let the cake come to room temperature before serving.

  Specialty tools: an electric mixer

  Preparation time: 5 minutes

  Yield: 3 cups

  1 1/2 packages (12 ounces) cream cheese, at room temperature