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Baking the perfect Cake

The secret to a perfect cake is in the mixing process. A 50/50 blend
of All Purpose flour and Pastry flour seems to work the best for the
recipes in this book. Not just any flour!! You want to used
'un-bleached, un-bromated' flour. King Arthur is a great brand and
available in most grocery stores.

If you are dividing the batter into cupcakes, 4" Smash Cakes, 9"
Rounds or a 9" x 13" baking pan, the use of a # 12 ice cream scoop
works really well.

~ • ~

Except for our Crumb Cake, Carrot Cake & Doughnut Recipes, you will be
following the directions below. The cake recipes will refer you to
this process.

~ • ~

Parchment is a key element in our bakery. We get it by the case and a
17" x 26" sheet costs around 7 cents. You will want to cut the pieces
you will need for the bottom of your cake pan ahead of time! Place
your cake pan on the parchment and pencil around the pan. Cut our your
pieces and set them aside.

1. Preheat your oven to 350ยบ.

2. Using…

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