Tag: Baking

Baking Perfect Chocolate Chip Cookies Recipe + Tutorial

Baking Perfect Chocolate Chip Cookies Recipe + Tutorial

perfect chocolate chip cookies recipe

I’ve always freely shared my recipes because when it comes to baking, it’s more than just a recipe. Every little thing matters. The temperature of your ingredients, the types of measuring cups you use, the style of baking sheet, cooling methods, etc. It all makes a difference. And especially for chocolate chip cookies which are the finickiest type of cookie.

Previously, I shared some tips for making the perfect chocolate chip cookies but thought a video tutorial of this would help clear up some confusion.

In the video below, you’ll learn baking steps that many recipes leave out including test batches, adjusting temperatures during baking, and why cooling racks are so important. Watch the video all the way through then follow the perfect chocolate chip cookies recipe. Because no recipe can save bad baking.


Baking Perfect Chocolate Chip Cookies

This was originally created on Snapchat; follow me as lintacious


Perfect Chocolate Chip Cookies Recipe

Dry: 4C Flour, 1t baking soda, 1t salt
Wet: 2 Sticks Butter, 2C Sugar, 2T Molasses, 3 Eggs, 1 1/2t Vanilla
Chocolate: 8oz Chopped Semi-Sweet Chocolate

  1. Whisk dry ingredients in small bowl; set aside
  2. Beat sugar, molasses, and butter in a large bowl; then add eggs & vanilla
  3. Add dry mixture until just combined; Stir in chocolate

Follow video directions above for baking: 350 for 8min; 325 for 3min; Cool on pan on wire rack for 3min; Cool on wire rack until firm.

Pinata Cake With M&M’s Inside Recipe

Pinata Cake With M&M’s Inside Recipe

Last year for my friend’s birthday, I made her an Inside Out Rubik’s Cube cake. This year I wanted to make another surprise cake but one that took a lot less work. A four-layer Pinata Cake with M+M’s inside was perfect!

Pinata Cake with M + M's Spilling Out From Inside
Pinata Cake with M + M’s Spilling Out From Inside

I saw some different Pinata Cakes floating around the Internet and decided to modify it a little bit. One of the more popular cakes is a round shape, baking two cakes in round bowls. I don’t have the patience for that. So I instead just used two regular 9″ x 2″ pie tins. Splitting each cake into two, there were four layers total.

After reading a lot about different cakes people made, one of the concerns was about the cake collapsing because there wasn’t enough support with the middle hollowed out. This was why I made four layers instead of just two large ones and hollowing out. I scooped out a circle in the two middle layers, using the top and bottom layers for support. This worked well although it meant the middle hole was kind of small. This might be why the m & m’s didn’t come pouring out like I had expected when first cut.

First slice taken out of Pinata Cake Instructions
First slice taken out of Pinata Cake

What I did like about this cake is that it did not look all that suspicious. I kept the decorations pain because the rest of it took so much work. But from the outside this looked like a perfectly normal layer cake.

And other than the middle taken out, it was. I simply made two yellow cakes and decorated with buttercream frosting. There is no need to go all out with your cake recipe here. You can use a home-made cake recipe or box mix. It honestly does not matter. The construction does take some time so be sure to factor that in.

I found that a standard yellow cake was able to hold he weight of the m&ms.

Layer cake from the outside does not look suspicious at all
Layer cake from the outside does not look suspicious at all

Pinata Cake Instructions: Supplies

I am not normally a cake decorator. I have some supplies on hand for general baking. But I still had to purchase some specific cake supplies for this project. I didn’t mind so much because I knew I would be using them again.

What I used:

  • Cake Board (circular 12″ for the 10″ cake)
  • Cake Lifter
  • Rotating Cake Stand
  • Cake Wire Slicer
  • Decorating Bags
  • Offset Spatula
  • Two 10″ x 2″ round cake pans
  • Aluminum foil

I’d consider that list a minimum of what you need. You don’t need the cake stand but it sure made it much easier. I did not use one last time and really wish I had. The wire slicer is a must. Cake lifter could be unnecessary but it really does help. I mean, you put a lot of hard work into that cake, it would be terrible to drop it while moving it.

Pinata Cake Instructions: What I Would Do Different

My fear was that when the first slice of cake was taken out, all the M&Ms would spill out all over the place. This did not happen. In fact, they barely came spilling out at all. I think there were two reasons for this.

First, the m&ms settled a bit from when I first put them in the cake. It was full but after I put the top on and everything had time so sit, they sunk down a bit so it didn’t seem as full as it could be.

Second, because there was about a 4-hour delay between the time I put the m&ms in the cake and actually served it, the m&ms had time to soften a bit and stick together. This also meant they didn’t come rolling out of the cake. Instead they were kind of of sticky.

The only solution I can think of for both of these is to literally serve the cake immediately after frosting it. Meaning, the party is at your home. And you take time out of the party to assemble the cake then serve.

With that said, the m&m’s still did spill out just not in the explosive fashion I imagined. For the best really, since I didn’t quite want my friend being attacked by a volcano of M&Ms on her birthday. The cake looked great and tasted great. I wouldn’t change anything other than the serving time. And I realize that can’t be avoided for the most part.

For those curious, since it was so close to Easter when I did this, I used a mash-up of M&M flavors. Plain m&m’s shaped as eggs, pretzel, dark chocolate, and white chocolate. This helped give some variety in sizes and textures when eating. Also the colors were very light and confetti-ish.


M&M’s When Decorating

If you’ve never used m&m’s before here are somethings I learned. You cannot put m&ms on top of regular buttercream frosting as the colors will bleed all over the frosting and the candies will lose all their colorful shell. They will also get really soft.

This is also why you can’t assemble a pinata cake days ahead of time. M&M’s are pretty fragile for decorating. You want to serve immediately when using them. Of course, you can avoid this by using wrapped candies in your pinata cake. That is entirely up to you.

You’ll see below that I did not frost the bottom or top of the circle at all. The M&Ms cannot touch frosting! The colors will run and the candies will get soft. Do all you can to make sure that the hole stays frosting-free. I cut-out a circular shape of paper towel to frosting around. This ensured I would not get frosting where it should not go.

Pinata Cake with M&M's Spilling Out
Pinata Cake with M&M’s Spilling Out

Pinata Cake Instructions: Gallery


Pinata Cake Resources

There were two online articles that helped me a lot when making this:
A Pinata Cake from A Subtle Revelry
How To Frost a Layer Cake from Butter Me Up, Brooklyn

Rubik’s Cube Cake Recipe

Rubik’s Cube Cake Recipe

Rubik's Cube Cake Colorful Inside
Rubik’s cube cake without any repeating color cubes

My friend Allison turned 27 yesterday and celebrated her birthday with a “cubed” themed party (3x3x3=27). To keep with the theme, I made an inside out Rubik’s Cube cake. Most rubik’s cube cakes have color squares on the outside, but this one has them on the inside!

Essentially this cake is made of 6 yellow-cake mini-cakes of different colors cut into 1″ pieces, “glued” together with buttercream frosting, then frosted all together to look like an unassuming cake. Until the first cut…

Rubik's Cube Cake Colors and Delicious
Rubik’s cube cake with colorful inside squares

Making & assembling the cake is simple but really is a lot of tedious work. I completed the whole thing over the course of two days – this is not a one day project.

Friday I baked all the cakes then let them cool over night. Saturday morning I made the frosting and cut all the pieces.

Saturday afternoon I frosted everything. Then once the frosting was all set and smooth, I moved the cakeboard to a box and prepared it for a short subway trip.

Thankfully taping the cake board to the inside of the box worked perfectly.

Rubik's Cube Cake Step by Step
Rubik’s cube cake step-by-step


View the Full Photo Album

Colors

To dye the cake batter, I used Food Coloring Gel for the first time. These were very easy to use and meant less of a risk of accidentally modifying wet/dry ratios with liquid dyes.

To apply, I dipped a toothpick in the color, swirled it into the batter, then stirred it all up. The deeper the color, the more dye you will need. As you can see in the photos above, the colors baked a little bit darker than the batter too.

For the colors above I used:

  • Blue: 8 toothpick swirls
  • Green: 2 toothpick swirls
  • Orange: 3 toothpick swirls
  • Red: 12 toothpick swirls


Mini Cakes

I used a traditional yellow cake recipe to make the base batter, then split that into fourths. Converting any 8×8 baking pan into two is easy.

Simply line your pan with parchment paper but include a fold in the middle to split the pan into two. Add some aluminum foil under the fold to help keep it sturdy. This way you can put two different batters in one pan without them combining.

Since you do not need a full 8×8 cake of each color, the mini cakes work just fine (and are less work for you).

Assembly + Color Map

I cut each mini-cake into 1″ pieces (measuring each piece as I went along). This left me with 16 pieces in total. From there, I made the cake 4″x 4″. I kept the length the same (7″) for no reason in particular other than to have more cake.

To make it even more colorful, I mapped out the colors on paper soduku-style so no row or column would have a repeating color. Creating a guide like this is very helpful since once you start working with the pieces, things can get overwhelming quickly.

Frosting

I used a traditional chocolate buttercream frosting to “glue” the pieces together and to frost the outside. You can use frosting to “cheat” a little and fill in the spots where some of the pieces aren’t exactly the same size.

You can decorate the outside of course, but I liked the look of it appearing like a boring chocolate cake.

Om nom nom

Although the cake looked small, it easily served 20+ people by cutting each slice into three.

Rubik's Cube Cake Plain Outside
Rubik’s cube cake with deceiving outside