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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.
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A generous glug of stout gives this snackable loaf a malty depth.
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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.
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Some almond paste is sold in a tube; other brands will be in a can in the baking aisle. If you don't have a scale, measure 1/2 cup, packed.
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So you're baking more than ever before, huh?
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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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Indulge your “Great British Baking Show” yearnings with this jam-filled, cream-slathered classic best enjoyed with a cup of tea.
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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!
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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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Everyone’s suddenly an artist with this foolproof sugar cookie royal icing that will have you decorating in no time.
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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.
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Our ultimate version of the luxe chocolate-caramel bars.
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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.
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Pick any sort of coffee or tea to turn this moreish cookie into a caffeinated treat fit for breakfast or dessert.
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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.
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"I've always loved to cook and bake," writes Gert Schwartz of Skokie, Illinois. "When my husband worked for the kitchens of Sara Lee, I would bake about 2,000 cookies each Christmas to send to his coworkers. People thought it strange — sending coals to Newcastle — but at that time Sara Lee did not make cookies (I wasn't about to compete with the cheesecake operation), and everyone seemed to enjoy them. In your January 2001 issue, I read about the different cakes and had a desire to try the devil's food one, since my husband loves chocolate. I made the recipe as 24 cupcakes and decided to use a frosting recipe I have had since I was married, over 50 years ago. As a little girl, my favorite birthday cake was chocolate with white frosting, and when I took my first bite of your recipe, there I was: ten years old again. I thought you might like to have that frosting recipe."
We took Mrs. Schwartz's advice and tried her almond cream cheese frosting on our devil's food cupcakes — it was delicious.
Active time: 10 min Start to finish: 30 min
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This gluten-free cake is decadent and moist, with a surprising soufflé-like texture.
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