One of the most famous quotes in history is a French phrase: “Qu’ils mangent de la brioche.” Translated, this means “Let them eat cake.” It is said to have been spoken by Marie Antoinette, a French queen in 1789. This was her reply when told that many of the French population had no bread to eat. It is not known whether her comment reflected her lack of sympathy or lack of understanding of their plight.
A once popular queen immediately became a hated member of the monarchy. This was a factor in the French Revolution that ended her life when she was beheaded in 1793.
There are many who say she was misquoted or that the saying was spoken by someone else, and she got the unfortunate credit for having said it. Most historians hold to the fact that she made the statement.
I often remember this quote when preparing to bake a cake. My family loves cake in any shape, form or fashion. When entertaining or cooking for school functions, I know that cake is always a welcome treat.
Many people have told me that their cakes don’t turn out like they want them to. Believe me, I have had some cake catastrophes myself. Here are a few cake baking tips that might help:
- Always follow the entire recipe, step by step. Follow each specific instruction.
- Don’t scoop flour into measuring cup. Scoop flour into cup with a spoon, and use a knife to level off top.
- Don’t use too many ingredient substitutes. A good rule of thumb is only one per recipe. If your cake doesn’t work out, you’ll know the culprit.
- Use ingredients at the proper temperature. If it says room temperature, make sure the ingredient is at room temperature.
- Don’t stir the batter too much. This can lead to a tough cake. Wet and dry ingredients are usually mixed separately.
- Make sure you are using the right size pan for your recipe. Always grease the pan, even if it is nonstick.
- As far as baking time is concerned, always follow the recipe for time and temperature. Oven temperatures often vary, so use common sense as to whether your cake is ready or not. Check your cake about 10 minutes before time to be done. Stick a toothpick in the center of the cake. If it pulls out with cake batter still on the toothpick, bake more. Check every 5 minutes until cake crumbs are evident on the toothpick, instead of batter.
I hope these cake baking tips will help when preparing cakes for your family, friends and coworkers. Today I have a few of my favorite cake recipes. Thanks for reading.
EASY CHOCOLATE CAKE
(Everybody loves this cake)
2 cups flour
2 cups sugar
1 stick butter
½ cup shortening
4 tablespoons cocoa
1 cup boiling water
½ cup buttermilk
1 teaspoon soda
2 eggs, well beaten
1 teaspoon vanilla
Combine butter, shortening, cocoa and water, and bring to a boil. Mix flour and sugar together, and pour hot cocoa mixture over it. Put soda in buttermilk and mix well. Add to mixture. Last, add eggs and vanilla; batter will be thin. Pour into a greased and floured 11-by-16-inch baking sheet. Bake at 350 degrees for 30 minutes. Ice with the following frosting while still warm.
Frosting:
¾ stick butter
4 tablespoons cocoa
5-6 tablespoons evaporated milk
1 box powdered sugar
1 teaspoon vanilla
1 cup chopped pecans (if desired)
Combine butter, cocoa and milk, and heat. Add powdered sugar a little at a time, and beat well. Add vanilla and nuts. Frost cake while warm, and still in the pan. Cool and cut into squares for serving.
MANDARIN ORANGE CAKE
(This is one of my favorite cakes, but my boys don’t really like it so I don’t fix it that often. When I do, I remember how much I love it!)
Cake:
1 box butter recipe yellow cake mix
4 eggs
½ cup vegetable oil
1 (8-ounce) can mandarin oranges, don’t drain
Mix all cake ingredients well, and pour into a greased 9-by-12-inch greased and floured baking dish. Bake for 35 to 40 minutes.
Frosting:
1 (16-ounce) Cool Whip
1 (3.4-ounce) box vanilla instant pudding mix
1 (20-ounce) crushed pineapple, drained
Beat ingredients together, mixing well. Frost cooled cake.
(This can also be made as a layer cake. Just cut down on cooking time.)
SOUR CREAM POUND CAKE
(I have more pound cake recipes than I can count, but this is absolutely delicious.)
½ pound butter, softened
3 cups sugar
6 eggs separated
3 cups flour
Pinch of salt
1 (8-ounce) carton sour cream
¼ teaspoon soda
1 teaspoon vanilla
1 teaspoon almond extract
Cream butter and sugar. Add beaten egg yolks. Combine flour and salt, and sift. Add flour and sour cream alternately to creamed butter mixture and sugar. Fold in egg whites that have been beaten to a soft peak. Add flavorings. Spoon batter into a bundt cake pan that has been greased and floured. Bake at 300 degrees for 1½ hours.
- Contact Lee Ann Flemming at lafkitchen@hughes.net.
