What is the difference between regular flour and cake flour? I looked at a couple different websites that say basically the same thing: cake flour is finely milled, low protein, bleached flour made from winter wheat that results in a light, close crumb cake (meaning it doesn’t have big air pockets in the bake). It … Continue reading
The recipe for Philly Frosting would work nicely on the top of this cake. It seems like it could be dry or not have a lot of flavoring because it is literally dates & nuts together. Often you see cinnamon or other spices in a date cake. This is going to be a white cake … Continue reading
I make a frosting similar to this but with more cream cheese and no milk. This would be nice on any of the spice cakes you make this holiday season. when making frosting with powdered sugar, I recommend adding the sugar a little at a time to prevent the billowing of the fine particles, or … Continue reading
Devils food is usually a moist and delicious chocolate cake. This recipe follows the “new” method espoused in the 1950s for sifting dry, then adding wet ingredients. I have several other devils food cake recipes posted on the site. You can find them by searching, or just browse the “cake” category, although that would probably … Continue reading
Today’s recipe for Butterscotch Wafers reminds me how much of cooking is chemistry. Why, you ask? Well, this recipe calls for cream of tartar. Many recipes that use egg whites also call for cream of tartar, but many of us don’t know why. It’s just something about making the egg whites rise nicely, right? So … Continue reading
Gram's Recipe Box 