Bake Like a Pro with Robin Miller and GoodCook Class Materials
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8 Responses to “Bake Like a Pro with Robin Miller and GoodCook”
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Seems easy, looks attractive, but I just cannot imagine how to cut the slices with the cake being that tall!
The pans look good to bake with, but the example of the cake was not professional. You have to level the cake, so it stands right. One cut and that will fall apart.
Thanks for your comment! I’m not a professional! And, I think it’s nice for folks at home to realize that they can make a cake without taking a hard-core baking class.
Spreadable chocolate ganache that doesn’t break the way this one does (looks grainy and separated) is an art. 1 to 1 ratio of chocolate to cream will result in a softer ganache. For other uses like covering cakes under fondant, increase the chocolate to cream ratios more for lighter chocolate and a little less for dark. I temper the chocolate to 28-30 degrees c for milk and white chocolate and 32-34 degrees c for dark chocolate and cream should be at 40 degree c when combined. The tempered chocolate/cream prevents the molecular structure of the chocolate to blend with the cream and be properly combined. Once mixed, put the ganache in a flat dish with plastic wrap laying on the surface so not air gets to it for a min of 12 hours at room temperature. Then you can start to warm it slowly to scoop out some ganache and soften in the microwave for a few seconds at a time until peanut butter consistency for spreadability. Also, always cut the tops off of the cake layers to stabilize and level the cake.
Can you give the measurements in grams please
Here’s a general guideline for all your baking needs! Unbleached all-purpose flour: 1 cup = 4 1/4 ounces = 120 grams.
Self-rising flour: 1 cup = 4 ounces = 113 grams.
Baking powder: 1 teaspoon = 4 grams.
Baking soda: 1/2 teaspoon = 3 grams.
Butter: 1/2 cup =1 stick (8 tablespoons)= 4 ounces = 113 grams.
I want to understand why my buttercream becomes gritty, also till date I face difficulty in piping. Adding a lot of sugar makes it gritty and sweet. Any advise?
I found this on the web: As a general rule, buttercream frosting will become grainy if you use unsifted powdered sugar. This type of sugar contains cornstarch which absorbs the liquids inside the mixture if it’s not thoroughly ground. Once the liquids get absorbed, they will form small clumps that will make the icing grainy.