A Dough For All Day

Sometimes you feel the need to center your day around baking.  Or maybe you have company and want to wow them with your amazing baking prowess.  These things happen and it’s important to have a battle plan.  On major time saver is the amazing versatility of bread.  Specifically, we’ll look at how we can make several bread products with only one dough. Continue reading

Embracing Fall (With the Help of Scotch and Pecans)

Me and Autumn have a tricky relationship.  We don’t always get along.  But the fall season does have a few things going for it.  Some nifty flavours, for example.  And temperatures that mean my lovely wife doesn’t mind when I have the oven cranked all day.  So I guess I can get behind Autumn.  And if the dismal weather and cold get you down, how about pie to brighten your day.  Because pie brightens any day. Continue reading

Genesis of a Recipe: Brioche

There are some recipes that every serious baker should have.  Pie dough, for example. Or a good chocolate chip cookie.  A cake to bring to parties is also useful to have on hand.  The recipe I’ve been giving thought to lately is Brioche, a rich, buttery bread.  Brioche is versatile, being commonly used in a variety of sweet and savoury applications.  Useful and delicious. Continue reading

Angel Food of Blackberries

Blackberry season has sprung up once more.  Late August is when they finally ripen to perfection and this seems to be a damn fine year for them.  Seriously, they’re huge.  Something must be done with them, something delicious.  Like Cake.  Angel food cake specifically.  It’s simple to make, guaranteed to make a splash at parties and with lots of room to add ingenuity.DSCF2619

Continue reading

In Defence of Gluten

And we’re back after a couple of unexpected weeks away.  What better time to dive into controversy?  Gluten, the devil food.  The foodstuff that will no doubt cause the end of all civilization and the Judas to all bakers everywhere.  No one in their right mind would go anywhere near it…  No wait, I got my notes mixed up, those statements apply to cakepops, gluten is awesome and I’ll not hear anything against it. Continue reading

Bread Around the World: Injera

To most, the cuisine in the so called “Dark Continent” is something of a mystery.  I fondly remember my first true foray into African food in a little cafe off main street.  Sadly it’s gone now, partially because I think Vancouverites are a little lost in this region.  I know I was at first.  I had a leg up, though, in the form of a boisterous and jovial fellow at the next table over who was all to happy to show me how best to enjoy my experience.  The key was Injera, an Ethiopian flat bread that served as the edible utensil.  The man showed me how to use it to eat the strange (but tasty) cassava paste and delicious goat stew. Continue reading

The Basics of Carrot Cake Decoration

In many ways cake is the Holy Grail of baking.  Beautiful cakes are the ultimate goal of most home bakers and it’s where the money is professionally.  Just look at all those fancy cake shows on the food network and you’ll get a definite sense of this.  So we can accept that your goal may be to be the next big name in wedding cakes, but how to begin?  Well how about we start with making a cake and making it all pretty using nothing but the most basic techniques.  We will look at simple masking your cake with icing and also see how to cover it up if you’re just not happy with the results.  After all, you may not get it on the first time, so practice lots.  You don’t even need to eat the results if you find yourself buried in cake.  I know that my neighbours are more than willing to help me out of such predicaments. Continue reading