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magazine 2008 03 homemade baking powder
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Get the measuring out of the way when you have time: Keep homemade mix on hand for these shortcakes, plus a stack of pancakes.
3.5
(3.49)
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A generous glug of stout gives this snackable loaf a malty depth.
4.6
(4.56)
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How do you make chocolate sheet cake better? Just add brown butter frosting, whose nuttiness is enhanced by an ingredient found in most grocery stores.
4.7
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So you're baking more than ever before, huh?
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Indulge your “Great British Baking Show” yearnings with this jam-filled, cream-slathered classic best enjoyed with a cup of tea.
3.7
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Chocolate can burn, which would ruin an otherwise impeccable sauce. Make sure to stir all the way down to the bottom of the pan after adding the chocolate and cocoa. This is part of BA's Best, a collection of our essential recipes.
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Our best gluten-free chocolate cake recipe combines oat and rice flours for a tender fudgy all-occasion dessert. The pudding-like frosting is just a bonus.
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If you only have an 8½x4½" pan, there’s no need to go out and get a new one. Simply hold back about 1¾ cups batter for later—it makes a mean waffle!
3.4
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Everyone’s suddenly an artist with this foolproof sugar cookie royal icing that will have you decorating in no time.
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Cake flour gives these classic white cupcakes a very fine, tender crumb, and the high ratio of egg whites to yolks ensures a snowy hue. Get the recipe for vanilla cream cheese frosting here.
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Carnation malted milk powder, we love you (and this devilish cake) so, so much. If you're using an 8½x4½" pan, you should hold back 1 cup batter.
3.0
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As if this chocolate layer mocha cake wasn't enough, it's made with strong coffee and mascarpone cheese. You have been warned.
4.0
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4.0
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Use this smoky bread powder as your new crouton: Put it on salads, roasted veggies, and oil-and-garlic pasta.
2.6
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Our ultimate version of the luxe chocolate-caramel bars.
4.4
(4.4)
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The airy brittle known as honeycomb just may be our new favorite confection; mixed into butter it’s a sumptuous add to frostings and a sweet topper for biscuits.
4.0
(4)
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This gluten-free cake is decadent and moist, with a surprising soufflé-like texture.
4.0
(4.14)
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The genius part of this rich and moist sheet cake recipe is the “reverse creaming” method. Instead of creaming butter and sugar before adding the liquid ingredients and flour, you’ll gradually add the liquid ingredients into the flour. As a result, the cake bakes almost perfectly flat—no domed tops, no layers to trim.
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