Tuesday, July 28, 2009
It must be cupcake week. Baker Babes Bakery phones have been ringing non-stop with requests for these satisfying little cakes. We're not surprised since they are the perfect gift, thank you note, or self-indulgent treat. Give someone a cupcake and you are sure to get a smile in return. We thought we would share some pictures of our scratch cupcake baking efforts. Beware...looking at these pictures may induce happiness!
(photo: our signature red velvet cupcakes)
rainbow chocolate and yellow cupcakes
sinful donut cupcakes
pecan upside down cupcakes
mini carrot cakes
mini Missississi mud cakes
velvety vanilla cupcakes
Monday, July 20, 2009
There is nothing better than comfort food. So, if you are wondering what to bake for that lazy summer Sunday afternoon indulgence, try this delicious recipe for crumb cake. We make these wonderfully moist sweets at least once a week and ship them to our customers throughout the country. There is nothing better than a cake baked from scratch. Give this recipe a try and you'll find out how perfectly satisfying crumb cakes can be! And....if baking isn't your thing give us a call and we'll ship them out to you asap!
2 cups cake flour
1 cup sugar
2 tsp. baking powder
1/8 tsp. salt
1 stick unsalted butter,softened
Preheat oven to 350 degrees
Butter or spray a 8" by 10" pan.
Sift all of the dry ingredients together in a separate bowl. Cut butter into 1/2 inch wide slices and beat into dry ingredients until crumbly. Remove 1/4 cup and set aside. Break the eggs into a measuring cup and add milk to make 1 cup. Add to the flour crumble mixture and beat on medium until smooth, about 5 minutes. Pour batter into prepared pan. Spread the reserved 1/4 cup of crumb batter over top and sprinkle with cinnamon. Bake for 30 minutes. After cake is cool, cut into squares.
Baker Babes Baker Crumb Cakes picture courtesy of Russell Photography.
Monday, July 13, 2009
All the fruits and berries we have used in our baking this summer have been wonderful. The peaches and blueberries taste outstanding right now, so when our favorite customer in Lynchburg, Virginia ordered our Peach and Blueberry Loaf Cakes and Blueberry Muffins, we went straight to the farmers market to purchase the freshest and finest peaches and blueberries available. We encourage everyone to use fresh ingredients whenever baking. It is definitely worth the time it takes to peel, dice and chop. After all, why eat a good cake or muffin when you can eat a spectacular cake or muffin?
Monday, July 6, 2009
We are definitely crazy for cookies at Baker Babes Bakery. They are always a wonderful treat whether savory or sweet. Our chocolate chip cookies are our best sellers, but Phyllis and I agree we have taken the hermit cookie to a sensational new level. Here is a "Master Cookie Recipe" that my mother always had on hand. The dough will keep in the fridge for four weeks in a tightly covered container and can be used to make many variety of cookies. To see some pictures of our cookies visit our web site www.baker-babes.com.
Master Cookie Recipe
2 cups butter
2 cups sugar
1 cup brown sugar
4 large eggs
6 1/2 cups flour
1 tblsp. cream of tartar
2 tsp. baking soda
1/4 cup whole milk
Cream the butter and sugars together until creamy and fluffy. Stir in eggs one at a time.
Sift the dry ingredients together. Add to the creamed mixture in two parts alternating with the milk. Mix thoroughly.
Bake as needed on a greased baking sheet in a 375 degree oven for 10 to 15 minutes. Makes about 8 cups of dough.
Here are some cookie variations to try, but don't be afraid to create some of your own!
knead 1 tblsp. cocoa and 1/3 cup semi-sweet chocolate chips into 1 cup cookie dough. Shape into 24 round balls and bake.
Stir 1 tblsp. dark molasses and 1/4 tsp. ginger into 1 cup cookie dough. Shape into 24 round balls and bake.
Knead 1 cup flaked coconut and 1/4 tsp. almond extract into 1 cup cookie dough. Shape into 24 round balls and then press flat on greased cookie sheet. Bake.