Archive for June, 2010

Improved Cake release recipe

Posted in Recipes on June 30th, 2010 by Brooklyn Cake – Be the first to comment

I have been experimenting lately and have come up with an even better recipe for homemade cake release. The previous recipe, which contained shortening/butter, probably got 90 percent of the job  done, but I’d still get some spots at times. The secret to the new recipe is vegetable oil. It is much better for spreading as well as keeping the cake from sticking to the pan. This recipe is a lot simpler too! You’ll come out with perfect results every time.

Improved Cake Release Recipe

1-1/2 Tbsp. flour

2 Tbsp. fine corn flour

1/2 Cup vegetable oil (any scentless oil will do)

Mix ingredients together. Cover and refrigerate (will keep indefinitely).  The flour mixture will settle to the bottle. When using, no need to  stir completely together. You want to get only a little bit of the flour mixture on your brush, and get mostly oil on it. Brush a thin coat evenly onto your pan. Make sure every inch has at least some corn meal/flour. Try not to have clumpy areas either.

Flavor of the Week: Apricots

Posted in Recipes on June 7th, 2010 by Brooklyn Cake – Be the first to comment

Apricots1 Flavor of the Week: ApricotsThe season for apricots is upon us. I’ve always loved it’s tartness and intensity in flavor and perfume and usually seize up the opportunity to use apricots galore when the season is here. Apricots are amazing in the sense that they really do go well with most other flavors, including savory flavors and meat. Besides all the wonderful cakes and pies they can be used in, there are also great alternatives such as preserving. One of my favorites of course, with seasonals is making flavor-infused vodka such as with the Meyer Lemon entry I posted a while ago. However, I do love making homemade jams and confitures, although the preferred choice for my own use is preserving them in syrup, very much like the canned peaches you find in the store, only with apricots.  Once you have this around, you can pop them in almost anything.

*Make sure apricots are the correct ripeness. Under-ripe and they don’t have nearly as much flavor, overripe and you get a mushy mess with a skin that doesn’t want to come off.

Home-canned Apricots

Apricots, just ripe

Sugar

Water

Lemon juice (optional)

Wash and sterilize glass preserving jars in boiling water. Let cool. read more »