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Nana’s Best-Loved Recipes

FAMILY FAVORITE RECIPES

** This post also contains affiliate links, and I will be compensated if you purchase a product after clicking on a link at no extra cost to you. Thank you!

 


Nana’s Best-Loved Recipes will get you inspired! Home cooking is always the best! Discover easy, delicious, and timeless dishes that will have everyone asking for seconds.

From childhood favorites to family traditions, Nana’s Best Loved Recipes have stood the test of time. With easy-to-follow instructions and plenty of home cooking tips, you can cook up a storm with timeless dishes that the whole family will enjoy!


1. Country-Style Macaroni and Cheese.

Country-Style Macaroni and Cheese One of Nana's Best Loved Recipes

This creamy, comforting classic is always a hit. Nana’s country-style macaroni and cheese is sure to win over even the pickiest eater.

Cook up a big batch of elbow macaroni in boiling water with a teaspoon of salt and vegetable oil until al dente. Combine the cooked noodles with shredded cheddar cheese and butter, then pour into a baking dish.

Sprinkle a topping of Parmesan cheese and crunchy panko breadcrumbs before baking until golden brown. Serve this delicious cheesy treat warm for maximum pleasure!


2. Homemade Chicken Pot Pie.

Homemade Chicken Pot Pie another of Nana's Best Loved Recipes

This hearty and delicious dish is a family favorite of Nana’s. What you will need: 2 cups of shredded chicken, 2 cups of frozen mixed vegetables, 1 can (22.6 oz) Cream of chicken soup, 2 tablespoons of all-purpose flour, 1 stick of butter melted butter.

Start by seasoning your chicken breast with your favorite seasonings. Put the chicken in a cooking dish and place in a 350-degree oven for 40 minutes, let cool. Shred the cooked chicken, I use my Kitchen Aid Mixer to do this for me. It is so much easier and faster.

Meanwhile, cook your frozen veggies on the stove as directed on package and drain. Next, heat the oven to 425°F. Stir together soup, vegetables, flour, melted butter and shredded cooked chicken.

Spoon into crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust.

Bake 30 to 35 min or until the crust is golden brown. Cover edge of crust with Wilton Pie Crust Shield
to prevent excessive browning. For best results cook on a Pizza Stone. The pizza stone prevents soggy crust.

Enjoy the comforting goodness of this nourishing homemade dish!


3. Nana’s Chocolate Chip Cookies.

Nana's CHOCOLATE CHIP COOKIES a Favorite one of Nana's Recipes

Who can resist the timeless sweet goodness of chocolate chip cookies? Nana’s chocolate chip cookie recipe is sure to please even the pickiest of eaters. What you will need: 3/4 cup packed brown sugar, 1/2 cup butter, softened, 1/2 cup canola oil, 1 teaspoon vanilla, 1 egg, 2 cups all-purpose flour, 1 teaspoon baking soda, 1/4 teaspoon salt, 3/4 cup miniature semisweet chocolate chips or dark chocolate chips.

Start by heating the oven to 375°F. In a large bowl, beat sugars, butter, oil, vanilla, and egg with electric mixer on low speed until blended.

Next, beat in the flour, baking soda and salt until well blended. Finally, add semi-sweet chocolate chips and voilà! On ungreased cookie sheet, (or parchment paper) drop dough by rounded measuring tablespoonfuls about 2 inches apart.

Bake 7 to 9 minutes or until light golden brown (centers will be soft). Cool 1 minute; remove from cookie sheet to cooling rack. Makes 42 cookies.


4. Nana’s Famous Simple Chili Recipe.

Nana's Famous Simple Chili another of Nana's Best-Loved, Family Recipes

Looking for an easy and hearty chili recipe? Try Nana’s famous simple chili. What you will need: 1 lb ground beef (at least 80% lean), 1 cup chopped onions, 2 cloves garlic, finely chopped, or 1/4 teaspoon garlic powder, 1 tablespoon chili powder, 2 teaspoons chopped fresh or 1 teaspoon dried oregano leaves, 1 teaspoon ground cumin, 1/2 teaspoon salt, 1/2 teaspoon red pepper sauce, 1 can (14.5 oz) organic diced tomatoes, undrained, 1 can (19 oz) red kidney beans, undrained or pinto beans.

FYI: I prefer to cook my own dried pinto beans. This way I can use my own seasonings that I love.

Next, in 3-quart saucepan, cook beef, onions and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Now, Stir in chili powder, oregano, cumin, salt, pepper sauce and tomatoes.

Heat to boiling over high heat. Reduce heat just enough so mixture bubbles gently. Cover; cook 1 hour, stirring occasionally.

Lastly, stir in kidney beans. Heat to boiling over high heat. Reduce heat just enough so mixture bubbles gently. Cook covered about 30-45 minutes, stirring occasionally, until desired thickness. For a variety of tastes, try sprinkling sharp cheddar cheese on top, sour cream, and Fritos instead of crackers. Enjoy!


5. Classic Sunday Roasted Chicken with Herb Gravy.

Classic Sunday Roasted Chicken with Herb Gravy another beloved of Nana's Best-Loved, Family Favorite Recipes

One of Nana’s beloved recipes is her classic Sunday roasted chicken with Herb Gravy. Begin by preheating your oven to 350 degrees and then season a 5-pound chicken liberally with salt, pepper, and herbs.

Place the chicken in a greased roasting pan and add cut potatoes, carrots, and onions around the chicken for added flavor. Bake for 1 1/2 hours or until cooked through then prepare the gravy.

In a medium saucepan, melt butter over medium-low heat before adding flour to create a roux. Slowly whisk in low-sodium chicken broth and bring to a boil while stirring constantly before reducing heat and simmering until thickened.

Finally, add fresh chopped herbs such as rosemary, thyme, and oregano for flavor to the gravy before pouring over the roast chicken. Enjoy!


6. Nana’s Homemade Pound Cake

Nana’s Homemade Pound Cake one of Nana's Best-Loved, Family Favorite Desserts

Another one of Nana’s timeless recipes. Who can resist the buttery crunchy taste of a plain vanilla pound cake? Nana’s Pound Cake is sure to have your guest coming back for more.

Start by preheating your oven to 350 degrees F. Then grease your cake pan by using Pam Spray with Flour. Next, start by creaming the butter flavored Crisco with the real butter. Then add the eggs one at a time, beating after each.

Now, sift cake flour, salt, and baking soda; add to creamed mixture alternately with buttermilk. Pour your batter into your greased and floured 10″ tube pan.

Bake at 350 degrees F. for 1 hour and 10 minutes. Cool on cake rack for 10 minutes and turn out of pan onto cake rack. Serve with cool whip and strawberries, delicious. Enjoy with a cup of coffee.


Conclusion of Nana’s Best-Loved Recipes

COFFEE AND CAKE

I can’t wait for you to try Nana’s Best-Loved, Recipes. You and your family are going to love these timeless classic foods.

These recipes will have your family and friends coming back for seconds and more. Enjoy!

**No time to bake? Let me do it for you! Visit Nana’s Bakery to place your order(s). **


Thank you for supporting my small business!

Nana 🍰

Nana’s Bakery (To Place Your Orders)

nana@bakewithnana.com

bakewithnana.com

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Taste Nana’s Delicious Pineapple Pecan Cake

Nana's Delicious Pineapple Pecan Cake

** This post also contains affiliate links, and I will be compensated if you purchase a product after clicking on a link at no extra cost to you. Thank you!


Indulge in the rich and flavorful taste of Nana’s delicious pineapple pecan cake! This easy-to-make cake recipe is sure to become a favorite in your household.

Nana’s pineapple pecan cake is an easy and delicious dessert that will have your family and friends wanting more. This moist, flavorful cake is made with sweet pineapple chunks, crunchy toasted pecans, and a golden cream cheese frosting that ties it all together.


1. Gather Ingredients & Prepare the Cake Pan.

Gather the Ingredients Nana's Delicious Pineapple Pecan Cake

Begin by preheating your oven to 375°F. Grease a 9” round cake pans and line the bottom with parchment paper for easy removal.

Then, combine the all-purpose flour, baking powder, baking soda, and ground cinnamon in a medium bowl and set aside.

Next, in a large bowl, beat together the butter and sugar until light and fluffy. Add eggs one at a time ensuring each is fully incorporated before adding the remaining ingredients. Finish off by stirring in pineapple chunks and pecans—yum!

2. Cream Butter & Sugar for the Cake Batter.

Mixing the Ingredients for Nana's Delicious Pineapple Pecan Cake

Begin making your moist and flavorful cake by creaming together the butter and sugar in the large bowl of your mixer. Once light and fluffy, add in the eggs one at a time, beating well after each addition.

Finally, add in the vanilla extract and mix until combined. In another bowl, sift together the flour with the baking soda, baking powder, salt, and cinnamon.

Slowly add it to the wet ingredients until all the dry ingredients are incorporated. Assemble your cake layers according to recipe instructions before topping with pineapple pecan topping. Enjoy!

3. Add Remaining Ingredients to the Cake Batter & Bake in Oven.

Combing the Wet and Dry Ingredients for Nana's Delicious Pineapple Pecan Cake

To the cake batter, add the pineapple, chopped pecans, and shredded coconut. Gently fold in these ingredients until evenly dispersed. Once combined, distribute the batter into your prepared baking pans.

Place the pans into a 350F preheated oven and bake for 40-45 minutes or until an inserted toothpick comes out clean when tested. Allow cake to cool on a cake rack completely before frosting and serving.


4. Make the Pineapple Topping.

Pineapple Pecan Cake Topping for  Nana's Delicious Pineapple Pecan Cake

To make the pineapple topping, combine sugar, cornstarch, and water in a small saucepan. Bring to a low boil over medium-high heat while stirring continuously until the mixture thickens.

Remove from the heat and add in the crushed pineapple, stir to combine. Let cool at room temperature before spooning onto the cake. Enjoy your delicious Nana’s Pineapple Pecan Cake!

5. Let Cool, Garnish, and Enjoy!

Frosting A Cake for  Nana's Delicious Pineapple Pecan Cake

Once your cake has cooled, it’s time to spread the star of the show – that rich and creamy cream cheese frosting! Spread generously across the top and around the sides of the cake.

Dust with a sprinkle of chopped pecans, shredded coconut, and bits of pineapple for some extra flavor and texture. Let cool completely before serving. Enjoy!


Conclusion of Nana’s Delicious Pineapple Pecan Cake

CAKE AND COFFEE

I can’t wait for you to Taste Nana’s Delicious Pineapple Pecan Cake. You are going to absolutely love it! You will want to share this awesome cake with your family and friends.

Go ahead and plan to make one for your next family or friends gathering and get ready to wow your guest!


No time to bake? Let me do it for you! Visit Nana’s Bakery and place your order(s).


Thank you for supporting my small business!

Nana 🍰

Nana’s Bakery (To Place Your Orders)

nana@bakewithnana.com

bakewithnana.com

How to Make Delicious Homemade Pound Cake

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Tips for Using Your KitchenAid Pie Crust Attachment

KitchenAid Pie Crust Attachment

** This post also contains affiliate links, and I will be compensated if you purchase a product after clicking on a link at no extra cost to you. Thank you!


Tips for Using Your KitchenAid Pie Crust Attachment will have you making perfect pie crust, every single time.

Make perfect pie crusts with ease using the KitchenAid Pie Crust Attachment! This handy device helps you get consistent, professional-looking crusts every time, no matter your skill level. Discover our tips and tricks to help you create perfect results every single time.


1. Choose the Right Crust for Your Recipe

Choose the right RECIPE for Your KitchenAid Pie Crust Attachment

Before you can start using your KitchenAid Pie Crust Attachment, you must first choose the right pie crust for your recipe.

If a recipe calls for a “crumb crust”, choose a traditional flour and butter-based crust. For a flaky, golden pie crust, use a combination of all-purpose flour, unsalted butter, and chilly water.

And when in doubt – don’t forget to consult your local baker or the helpful recipes found on the back of the KitchenAid Pie Crust Attachment packaging!


2. Follow the Directions for Best Results

Follow the Directions for Best Results Using Your KitchenAid Pie Crust Attachment

Make sure to read and follow all the directions included with your KitchenAid Pie Crust Attachment. If a recipe calls for coated blades, make sure to coat them with white flour before use; if not, make sure to leave them uncoated.

Additionally, for the best results, make sure to attach the mixing bowl securely and avoid overmixing the dough. Overmixing can cause your crusts to turn out tough and hard instead of light and flaky!


3. Chill Your Ingredients and Keep Everything Cold

Chill Your Ingredients for the Best Results Using Your KitchenAid Pie Crust Attachment

To ensure flaky crusts, a key tip is to keep all your ingredients as cold as possible. Chill the bowl and mixer attachments prior to use and make sure you cut very cold butter into your dry ingredients before adding the liquid.

Additionally, when combining the wet and dry ingredients together, mix quickly to ensure the butter doesn’t melt. Work quickly while forming your crusts to help them retain their chill.


4. Grease Your Attachment Parts

Grease Using Your KitchenAid Pie Crust Attachment for Best Results

Before getting started, make sure to grease your attachments with a light coating of butter flavored Crisco, or vegetable shortening to prevent the dough from sticking.

Plus, it will also help for easy clean-up. Make sure you’re extra generous with the corners and notches of your attachment parts as this is where most of the sticking occurs.

Additionally, always use chilly water when mixing and make sure there are no chunks of butter in your dough as these can create “flaky layers” in the crust during baking.


6. Use the KitchenAid Pastry Tilt Head Stand Mixer Beater Attachment

 Your KitchenAid Pie Crust Attachment


You are going to love the KitchenAid Pastry Tilt Head Stand Mixer Beater. You can use it to mix up your favorite pastries with ease.

This attachment will ensure that you do not over mix your dough. It is designed to easily cut butter into flour to make a variety of pastry dough with ease.


Conclusion of “Essential Tips and Tricks for Using Your KitchenAid Pie Crust Attachment

Pie Crust

I hope you enjoyed reading my article on “Essential Tips and Tricks for Using Your KitchenAid Pie Crust Attachment.” If you follow these 6 steps, you will be well on your way to making a delicious flakey homemade pie crust in no time.


No time to bake? Let me do it for you! Shop at Nana’s Bakery to place your orders!

Thank you for supporting my small business!

Nana 🥧

Nana’s Bakery (To Place Your Orders)

nana@bakewithnana.com

bakewithnana.com

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Nana’s Fabulous Biscuits -A Delicious Recipe!

Nana's Fabulous Biscuits - A Delicious Recipe to Try!

** This post also contains affiliate links, and I will be compensated if you purchase a product after clicking on a link at no extra cost to you. Thank you!


Learn how to make Nana’s Fabulous Biscuits – A Delicious Recipe to Try! With this simple, easy-to-follow recipe! Deliciously golden brown and extra flaky, these will be your new favorite treats!

From the moment you take your first bite of Nana’s biscuits, you’ll be in love! This easy-to-follow recipe will make sure your treats turn out golden brown and extra flaky – perfect for any occasion. Follow this guide and make a delicious batch of Nana’s amazing biscuits today!


1. Pre-heat the oven

Pre-Heat the Oven for Nana's Fabulous Biscuits

The first step in making Nana’s biscuits is to preheat your oven to 450°F-500 F. This will give your biscuits a golden-brown finish and the perfect amount of flakiness. Set the oven to the right temperature before you begin and make sure that it has reached the desired temperature before you start baking. This will help ensure your biscuits turn out perfectly every time!


2. Gather the Ingredients

Gather The Ingredients for Nana's Fabulous Biscuits

Before you can begin making your biscuits, you’ll need to gather a few ingredients. You will need 3 cups White-Lily Self-Rising Flour, 6 tablespoons butter-flavored Crisco stick, 1 1/2 cups thick whole buttermilk.


3. Combine Wet and Dry Ingredients

Mixing the Dough for Nana's Fabulous Biscuits

Begin by mixing the dry ingredients into a bowl – pour your measured out flour into your mixing bowl of your stand mixer and work in the shortening with a pastry blender. Add the buttermilk all at once and stir quickly with a dough hook until flour is all dampened and combined. At this point your biscuit dough is ready!


4. Roll Dough Out and Cut

Roll Out the Dough Nana's Fabulous Biscuits

Turn out onto a floured surface and pat out or use a rolling pin (floured) to 1” thickness (the less you handle the dough, the lighter the biscuits). Cut with floured biscuit cutter and place on a greased baking sheet. I prefer an Iron Skillet because it cooks the biscuits to a golden brown.

5. Bake Biscuits for 15-20 minutes

Bake Nana's Fabulous Biscuits

Every batch of biscuits is different, so use your best judgement to determine the right baking time. You want the biscuits to be lightly golden brown and nice and crispy on the outside, but still soft and flaky inside. Keep an eye on them as they bake and when they’re done, set them aside to cool while you get ready to serve. Enjoy with your favorite topping!

Tips from Nanas’ Kitchen

Tip 1. Pastry blenders are great for getting the shortening mixed in good

Tip 2. Using a hook dough makes it easier on you, plus it mixes the ingredients up much better

Tip 3. If you don’t have a pastry blender, no worries you can use the open end of a glass to cut out your biscuits. I just break off some dough and roll it up and then pat it out into the pan. (You will need some extra flour to dust onto your hands, so the dough won’t stick to you)

Tip 4. Melt some real butter and brush over the biscuits when you take them out of the oven, then butter the insides too. So dang delicious!!

REMEMBER: The less you handle the dough, the lighter the biscuits! Happy Baking and Enjoy!


    Conclusion of Nana’s Fabulous Biscuits – A Delicious Recipe to Try!

    Coffee with Nana's Fabulous Biscuits

    I can’t wait for you to try these delicious soft and flakey biscuits. You and your family are going to love them! Make a batch of these at your next party and watch your guest gobble them up!

    These tasty biscuits make a wonderful side dish for any meal. Enjoy!


    No time to bake? Let me do it for you! Visit Nana’s Bakery to place your orders.

    Thank you for supporting my small business!

    Nana 🍰

    Nana’s Bakery (To Place Your Orders)

    nana@bakewithnana.com

    bakewithnana.com

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    A Guide to How Much Cake Batter You’ll Need

    Woman Thinking How much cake bater she will need

    ** This post also contains affiliate links, and I will be compensated if you purchase a product after clicking on a link at no extra cost to you. Thank you!


    Stop guessing and start calculating! Get A Guide to How Much Cake Batter You’ll Need so you will know how much batter to put in your next dessert.

    If you’re frustrated with baking and always seem to come up short on cake batter, you’re not alone! My ultimate guide will help give you an exact amount of batter so you can successfully create the perfect dessert. No more guesswork required!

    Are you ready for “The Ultimate Guide to Calculating How Much Cake Batter You’ll Need.”


    1. Start With the Size of Your Pan.

    Wilton Cake Pans for A Guide to How Much Cake Batter You'll Need

    Before starting, get an understanding of the size of the pan you are using. This will help you determine how much cake batter you should use. Most cakes call for a 9-inch or 10-inch round pan, but you can always adjust with larger and smaller pans as needed. Determine the volume by knowing whether it’s a square or round pan and then measuring the depth to calculate cups of batter required.


    2. Determine How Much Volume It Holds.

    Measuring the Volume the Pan Holds to Measure How Much Cake Batter You Will Need

    Cake pans can come in a variety of shapes and sizes, so it is important to determine how much volume the pan you are using holds. If you’re using a round cake pan, measure the diameter of the pan. For square or rectangular pans, measure both the length and width to calculate total area. After measuring, multiply the diameter or area by the depth of your cake pan to find out how many cups of batter it holds.

    3. Measure the Height of Your Batter.

    Measuring the Height of the Batter to Calculate How Much Cake Batter You'll Need

    The next step in calculating how much cake batter you need is to measure the height of your batter. Place a ruler into each cake pan and submerge it in the batter until completely covered. Make note of the reading on the ruler and multiply by pi (3.14) to calculate the volume of batter you have in each cake pan. This will allow you to determine if the amount of batter that you have is enough for the recipe and prevent any overflows or spills during baking!


    4. Calculate the Number of Layers You Should Bake.

    Calculating Number of Cake Layers Needed for How Much Cake Batter You'll Need

    Once you have the measurements of each cake pan, consider how many layers you want your finished product to have. It is important to note that depending on the recipe and the design of your cake, having more than a single layer may require you to double or triple your recipe. Use the information gathered from step one as a guideline as to how much batter you should use for each layer or use this calculation: (height x pi) x 2 = amount of batter needed per layer.


    5. Use a Conversion Chart to Estimate Quantity of Batter Needed.

    Pan Size Conversion Chart is an Excellent Choice for Determining How Much Cake Batter You'll Need

    Finding out exactly how much batter to make can be tough. The edible portion of a cake pan is determined by the shape and size of the cake, as well as the recipe being used. To help simplify this process, it may be helpful to consult a conversion chart that provides measurements for different amounts of batter needed in assorted sizes of round pans. By having an idea of the shape and size of your cake pan as well as the desired baking time, you can use these charts to accurately estimate how much batter you need for each layer.

    Take the guesswork out of figuring out how much batter you will need! Download your FREE Conversion Chart Below.


    Conclusion of “The Ultimate Guide to Calculating How Much Cake Batter You’ll Need.”

    CAKE AND COFFEE

    I hope you enjoyed “The Ultimate Guide to Calculating How Much Cake Batter You’ll Need” and find the conversion chart a handy little tool to have when baking your cakes.

    With the conversion chart, the work has been done for you and will make your baking life a bit easier. Enjoy!


    No time to bake? Let me do it for you! Visit Nana’s Bakery and place your order(s)!


    Thank you for supporting my small business!

    Nana 🍰

    Nana’s Bakery (To Place Your Orders)

    nana@bakewithnana.com

    bakewithnana.com

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    “Which Flour Should I Use?”

    Swans Down Cake Flour

    ** This post also contains affiliate links, and I will be compensated if you purchase a product after clicking on a link at no extra cost to you. Thank you!


    If you have ever asked the question, “Which Flour Should I Use?” Trust me, you are not alone. Today we are going to focus on Self-Rising Flour, Plain Flour, and Cake Flour.

    Why does it matter which flour I use? I was recently asked this question and immediately thought, “It depends on what I’m making.”

    For one recipe it could be all-purpose flour, and for another time it could be self-rising or cake flour. But why do I need to use a specific flour for each recipe? This is a simple answer, but worth exploring.

    Let’s look at three commonly available flours that bakers need to know about: Self-Rising Flour, Plain Flour, and Cake Flour. Now that being said, after years of baking, I do have the favorites that I will share with you later in this post.

    In the article, “Which Flour Should I Use?” I am going to help you learn about each of these types of flour and the best way to use it so that your desserts will be perfect.

    Flour is a staple ingredient in my kitchen. I use at least one type of flour in all my cooking and baking. And as with all things, I’m sure I’m not the only one who has ever asked the question, “Which flour do I use?”


    Three Main Flours any Baker Should Have in Their Kitchen


    1. Self-Rising Flour

    White Lily Unbleached Self-Rising Flour part of my "Which Flour Should I Use?"

    Self-rising Flour is a mixture of flour and leavening agents. In the United States, this type of flour is marketed under the names: Self-Rising Flour, Self-Rising Cake Flour, or All-Purpose Flour. In other countries, it’s called Self-rising Flour or Raising Flour.


    2. Plain Flour

    White Lily All Purpose Flour another of "Which Flour Should I Use?"

    All-Purpose Flour is exactly as the name implies. It is plain and does not contain any leavening agents. It is an excellent choice for items that you do not want to rise such as roux or batter for fried foods. 


    3. Cake Flour

    Pillsbury Soft Silk Cake Flour part of "Which Flour Should I Use?"

    Cake Flour is a soft flour with low protein content, typically 12-15%. It produces tender cakes because of its low protein content. I use this to make my pound cakes.


    Let’s Look at What Each One is Best Used for


    1. Self-Rising Flour

    Marhta White Self-Rising Flour another of my "Which Flour Should I Use?"

    Self-Rising Flour is best used for (low protein) products that should be light, like biscuits, pie crust, muffins, and most cakes.


    2. All-Purpose Flour

    Martha White All-Purpose Flour one of my "Which Flour Should I Use?"

    All-Purpose Flour is best used for (medium protein) products that will be handled during baking like cakes, cookies, and pie crust. Personally, I like all-purpose flour best for my pie crust.


    3. Cake Flour

    Swans Down Cake Flour part of "Which Flour Should I Use?"

    Cake Flour (high protein) is for products that should be tender and fine like angel food cake, sponge cake, and pound cake.

    Conclusion of “Which Flour Should I Use?”

    I hope you enjoyed reading “Which Flour Should I Use?” and that it has cleared up any questions you may have had.

    Now that you are educated on these three types of flour, get baking! Let me know what you think. Leave me a comment below, I would love to hear from you!


    No time to bake? Let me do it for you! Visit Nana’s Bakery and place your order(s).

    Thank you for supporting my small business!

    Nana 👩‍🍳

    Nana’s Bakery (To Place Your Orders)

    nana@bakewithnana.com 

    bakewithnana.com 

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    10 Tips for THE Perfect Cookie

    COFFEE AND COOKIES

    ** This post also contains affiliate links, and I will be compensated if you purchase a product after clicking on a link at no extra cost to you. Thank you!


    When baking cookies, there are many things to consider. Find out what they are here with my 10 Tips for THE Perfect Cookie.

    As you know we are getting close to the holidays, and you will have spectacular results if you follow these tips and use my cookie recipe.

    Do this and you will be a hit at all your gatherings. Enjoy!


    The best way to bake perfect cookies is to follow these simple steps:


    1. Choose the Right Ingredients

    Gather The Ingredients part of my10 Tips for THE Perfect Cookie

    To make sure your cookies turn out perfectly, use only high-quality ingredients. This includes flour, sugar, butter, eggs, vanilla extract, and salt. If you add too much of any ingredient, your cookie will not taste as good.

    When baking cookies, there are two main ingredients that determine whether the cookie turns out perfectly baked. These two ingredients are butter and eggs. Butter adds moisture to the dough while eggs add structure. If you want to create the perfect cookie, use both ingredients.


    2. Measure Everything Carefully

    Measure The Ingredients is an important step of 10 Tips for THE Perfect Cookie

    It’s also important to measure everything carefully when making cookies. You need to weigh the flour, sugar, and other ingredients so you can ensure the right proportions are used.

    If you want them to be soft and chewy, use less flour than if you want them to be crisp and crunchy. Also, remember to preheat the oven before adding ingredients. And lastly, always grease cookie sheets properly.


    3. Mix the Dough Properly

    Kitchen Aid Mixer With Dough Hook

    After measuring the dry ingredients, mix them together with the butter using either a mixer or by hand. Make sure the dough is well mixed and not lumpy. If you are using a mixer, use the dough hook for the best results.

    When baking cookies, there are two things you should always remember: 1) Make sure to mix the dough properly; 2) Always use a cookie scoop to portion out the dough. If you don’t, you’ll end up with uneven baked cookies.

    If the dough seems too sticky, add more flour until it becomes workable.


    4. Let the Cookies Rest

    Let the Cookies Rest is another crucial step in 10 Tips for THE Perfect Cookie

    Once the dough has been formed into balls, place them on a cookie sheet lined with parchment paper. Bake at 350 degrees Fahrenheit for 12 minutes.

    When baking cookies, let them rest at least 15 minutes after removing them from the oven. If you try to eat them too soon, they won’t be soft enough. Also, if you use a cookie sheet, you should place the cookies directly onto the pan, rather than placing them on top of each other.

    Remove from oven and let cool completely on a cooling rack before storing in an airtight cookie jar.


    5. Bake at the Correct Temperature

    Preheated Oven is a step of 10 Tips for THE Perfect Cookie

    When baking cookies, there are two things you should keep in mind: temperature and timing. First, you want to use a thermometer to ensure that your oven is set to 350 degrees Fahrenheit (180 degrees Celsius).

    Second, you want to allow the dough to rest before baking. If you try to bake the cookie dough immediately after mixing it, the dough will be too soft and won’t hold its shape.

    Baking your cookies at too high a temperature will burn them before they set up. This means that when you take them out of the oven, they will still be soft.

    You should also avoid baking them too cold because they won’t spread properly. Make sure you pre-heat the oven before you place the cookies in there.


    6. Use the Right Size Baking Sheet

    Using the Right Size Baking Sheet is essential for 10 Tips for THE Perfect Cookie

    The size of the baking sheet will determine the size of your cookies. If you use a cookie sheet that is too small, then your cookies will run together and will not bake evenly, and they are hard to separate when this happens. Hince, you will end up with funny shaped cookies that you won’t be able to decorate.

    If you use too big of a cookie sheet this could lead to your cookies spreading out too much and this may cause them to burn.


    7. Cool Cookies Before Decorating Them

    Cake Cooling Rack Part of 10 Tips for THE Perfect Cookie

    When you remove hot cookies from the oven, the cookie dough will still be incredibly soft. So, it is best to place them on a cooling rack. Let them completely cool before decorating them with frosting or icing.

    If the cookies are warm and you attempt to frost or ice them, you will end up with a mess! The frosting or icing will simply run off the cookies.


    8. Cornstarch Instead of Extra Flour

    Clabber Girl Corn Starch is a must for 10 Tips for THE Perfect Cookie

    It is better to use cornstarch instead of flour if you need your cookie dough thicker. Flour can toughen cookies, but cornstarch won’t change the texture of your dough at all!

    Adding too much flour will cause your cookies to be heavy and dense, changing the delicious flavor and texture of the cookies.


    9. Plan for Holiday Cookies

    Planning Ahead is very important part of 10 Tips for THE Perfect Cookie

    If you are cooking cookies for any event, it is best to decide which cookies you plan to serve and if they require decorating with frosting, icing, or just sprinkles.

    Did you know that most cookie dough can be made ahead of time and left in the fridge over night? Or you can make a batch of your favorite cookies and freeze them until you are ready to decorate them.

    Cookie dough can be kept in the freezer for about 3 months. If not used within the 3-month period, it will lose some of its freshness.

    FYI: Did you know using a Party Planner can help keep you organized during the holiday season and throughout the year?


    10. Parchment Paper Please

    Reynolds Parchment Paper

    If you have never used parchment when baking cookies, you don’t know what you are missing! When I discovered parchment paper a few years back, I was amazed at the ease of using it and most of all the quick clean-up.

    Once you use parchment paper for baking your cookies, you will wonder how you have survived without it all these years. I know I did!

    This stuff is the best invention since the wheel!


    Conclusion of 10 Tips to THE Perfect Cookie

    Peanut Butter Cookies

    I hope you enjoyed my “10 Tips for THE Perfect Cookie” article and feel that you are ready to bake any cookie you would like too.

    You are about to be on your way to baking the best cookies you ever thought possible. And quite possibly the envy of some of your guests. 😉

    Now that you have all these tips to help you get started on your baking, you need to head on over to “Nana’s Best Holiday Butter Cookies” for the ultimate experience in awesome cookie goodness. This will be the only cookie recipe cutouts you will ever need. Great for any cookie you would like to cut out.

    I would love to hear from you, so please leave a comment below. Also, let me know if you make these cookies and how they turned out for you. How about some photos too?


    No time to bake? Let me do it for you! Visit Nana’s Bakery and place your order(s).


    Thank you for supporting my small business!

    Nana 🍪

    Nana’s Bakery (To Place Your Orders)

    nana@bakewithnana.com 

    bakewithnana.com 

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    6 Tips for Making the Perfect Cake

    Anniversary Cake Nana Made

    ** This post also contains affiliate links, and I will be compensated if you purchase a product after clicking on a link at no extra cost to you. Thank you!


    I have been baking cakes since I was a little girl, but I still love learning new techniques and experimenting with assorted flavors. In this article, I share my 6 Tips for Making the Perfect Cake.

    Today I am going to share with you “6 Tips for Making the Perfect Cake” Yup, that’s right. Just like all your favorite recipes. Are you ready to find out what they are? Well, first, I am a lover of all things sweet. I just love desserts and treats. I have to say this is my favorite thing about baking and creating cakes and cookies.

    Many people make the mistake of choosing a cake mix because it is “easier”. However, what they don’t realize is that cake mixes are full of preservatives and other unnecessary ingredients that will make your cake dense and dry.

    Do you know why Sara Lee uses a cake mix for their cakes? The answer is simple: convenience. It takes longer to prepare a homemade cake or cupcakes than it does a store-bought cake. But homemade cakes and cupcakes are so much more enjoyable than store-bought ones.

    The ones you buy from the bakeries, you don’t really know how long they have been frozen before they are thawed out and decorated.


    6 Tips for Making the Perfect Cake


    1. Follow the Recipe

    Follow the Recipe Part of my 6 Tips for Making the Perfect Cake

    This is as important as the ingredients you use in your cakes. Follow the recipe just as it instructs you to do. Do not try and cut corners! This will end in disaster!

    For example, if it tells you to add your eggs one at a time and mix well after each one, you need to do that. Speaking of eggs, I prefer to use brown eggs in my cakes.


    2. Choose the Right Recipe

    Choose the Right Recipe is a Crucial part of 6 Tips for Making the Perfect Cake

    There are many recipes out there for making the perfect cake. However, not every recipe will work well for everyone.

    If you do not have the time to bake a cake, let me do it for you! Visit >> Nana’s Bakery<< and order a homemade cake instead.


    3. Choose the Right Ingredients

    Gather The Ingredients is another important part of 6 Tips for Making the Perfect Cake

    Choosing the right ingredients is crucial for your cake to turn out moist and delicious. I personally love White-Lily Unbleached Self-Rising flour for my cakes. It truly makes your cakes lite and fluffy.

    I also prefer Bordens Whole Buttermilk when my recipes call for it and I really like using Blue Plate Mayonnaise in my cakes instead of oil.

    The reason for the mayonnaise is it really does make the cake moist and delicious. You use the same amount of mayonnaise that you would oil for your recipes.


    4. Prepare the Ingredients

    Prepare The Ingredients is a vital step in my 6 Tips for Making the Perfect Cake

    To make sure your cake turns out perfectly, follow these steps before starting to bake.
    1) Measure the ingredients. You need to measure the dry ingredients first because they affect how much liquid you add later.
    2) Mix the dry ingredients together.
    3) Add the wet ingredients.
    4) Bake the cake.
    5) Cool the cake.

    FYI: Don’t over-mix your cake batter, mix until ingredients are well incorporated.


    5. Bake at the Proper Temperature

    Preheated Oven is another of my 6 Tips for Making the Perfect Cake

    If you use an oven thermometer, you will know when your cake is done. However, there are other ways to tell if your cake is ready.

    One method is to check the consistency of the batter. It should be thick enough to hold its shape, but not so thick that it won’t spread evenly across the pan.

    Another test is to stick a toothpick into the center of the cake. When it comes out clean, then the cake is done. Don’t overcook!


    6. Let it Cool Before Frosting

    Cooling the Cake is part of 6 Tips for Making the Perfect Cake

    Once you remove the cake from the oven, let it cool completely on cooling racks before frosting it. This allows the cake to be set up properly, preventing the frosting from sliding off the cake.

    Typically, it takes a cake about one hour to cool off. If you are in a bit of a hurry, you can turn a fan on the cake layers to cool them off faster.


    Conclusion of 6 Tips for Making the Perfect Cake

    COFFEE AND CAKE

    If you follow my “6 Tips for Making the Perfect Cake”, you will be on your way to making moist and delicious cakes for your family and friends. There is nothing like making cakes from scratch and rewarding your family and yourself with their tasty goodness.

    Yes, it may take a little more time to make cakes, cookies, pies, etc. homemade, but the rewards far out way the time it takes. And really once you get the hang of it, you will be making them faster than you ever thought you could.

    How about this weekend you try it and make a cake right from scratch and see if you and your family don’t appreciate the soft moist deliciousness. 🧁

    I know you can do it! So, get your baking on! 😊 Oh, don’t forget the coffee


    No time to bake? Let me do it for you! Visit Nana’s Bakery and place your order(s).


    Thank you for supporting my small business!

    Nana 🍰

    Nana’s Bakery (To Place Your Orders)

    nana@bakewithnana.com 

    bakewithnana.com 

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    The 6 Best Rolling PINS for Your Home

    Assorted Rolling Pins

    ** This post also contains affiliate links, and I will be compensated if you purchase a product after clicking on a link at no extra cost to you. Thank you!


    The 6 Best Rolling PINS for Your Home come in assorted sizes and shapes, making them ideal for many uses.

     A rolling pin is an essential kitchen tool that helps roll out dough, shape cookies, and create other baked goods. Here are six of the best rolling pins on the market today.

    Whether you’re a hobby baker, a caterer, or a professional chef, there is a rolling pin out there perfect for you.


    Things You Need to Consider Before Purchasing a Rolling Pin


    1. Wooden Style

    Do you want the classic wooden rolling pin with handles, or would you prefer a rod (which is made from a single piece of material)? There again it really depends on what you are using it for. For me, I prefer the wooden rolling pin with handles. I have more control and it rolls out my cookie dough and pie dough wonderfully.


    2. French Style

    This one is best used on delicate pastry dough. They are lighter and easier to move around for precise rolling.


    3. Marble Style

    The marble style is best used on doughs that have butter in them that are meant to stay cold, however, marble is very heavy and can be costly.


    4. Plastic Style

    It is much easier to clean up because they are usually dishwasher safe but do not last as long.


    5. Steel Style

    It is light in the weight department and easy to clean, but nowhere near as attractive as wood or marble.


    6. Silicone Style

    It is perfect for cookie dough, pizza dough, fondant dough, and many pastas. It has secure handles made of wood, so that you can apply maximum pressure to your dough. Extremely easy to clean up.

    It all boils down to your preference of the style you would prefer to use. Like I stated earlier, I prefer the wooden rolling pin with handles. I have been using it for years. And trust me when I say years, and it looks as good as it did the day, I bought it. It’s easy to clean and it is heat resistant.


    Nana’s 6 Top Rolling Pins


    1. My Favorite Classic: Farberware Classic Wood Rolling Pin

    Farberware Classic Wood Rolling Pin, 17.75-Inch, Natural one of The 6 Best Rolling PINS for Your Home

    This one is by far my favorite one! This classic wooden rolling pin has the right to be at the top of the rolling pin chain. The wooden ones have been around for years and prove that they are still better at getting the job done. Rolls dough out easily and evenly while making clean up a breeze. Although you can’t stick it in the dishwasher, all you need to do is use a little soap and wipe it dry.


    2. French Style: Kerryyoung Wooden Rolling Pin

    French Style Rolling Pin another of The 6 Best Rolling PINS for Your Home

    This rolling pin is made from rubber wood for long-lasting durability with a classic French design. It is made for use in your home or in restaurants for tough heavy-duty jobs every day. You can use this pastry rolling pin to roll out cookie dough, pizza dough, fondants and much more.


    3. Marble Style: Fox Run Polished Marble

    Marble Style: Fox Run Polished Marble on of my picks of Marble Style: Fox Run Polished Marble

    The marble style, besides its beautiful, elegant look, helps keep your dough cool while you roll it out with ease. It can be used to roll out cookie dough, pizza dough, bread dough, and much more. Quite easy to clean up since the dough will not stick to its slick surface. Comes with a decorative wooden stand for display in your kitchen.


    4. Wilton Large Plastic Rolling Pin

    Wilton Large Fondant Rolling Pin another pick of Marble Style: Fox Run Polished Marble

    Wilton large plastic (fondant) rolling pin is great for rolling out substantial amounts of fondant for a tiered cake. It’s also great for rolling out cookie dough, and pastry dough. Comes with guided color-coded rings to help you get the perfect thickness every time. Because of its smooth slick surface clean-up is a snap.


    5. Kitchen Aid Gourmet Rolling Pin

    KitchenAid Gourmet Rolling Pin, One Size, Red part of Marble Style: Fox Run Polished Marble

    This elegant rolling pin by Kitchen Aid is ideal for rolling out your thickest cookie dough, pizza dough, biscuit dough, and pie dough. It has an extra-wide carbon steel barrel with a non-stick coating to help you get the job done. Clean up? It’s a breeze. No dish washer though, you will need to hand wash with mild detergent, rinse, and dry immediately.


    6. NASNAIOLL Silicone Rolling Pin Non-stick Surface

    NASNAIOLL Silicone Rolling Pin another  of The 6 Best Rolling PINS for Your Home

    This silicone rolling pin by Nasnaioll is great for rolling out cookie dough, pastries, handmade noodles, pizza dough, fondants, and other pastas.

    Lightweight, but durable. Made with food-grade non-stick silicone material to last for many years and it makes cleaning up easy.

    Can be put in the top rack of a dish washer, but hand washing is highly recommended. Plus, you get a smaller rolling pin for your little bakers, so you can teach the kiddo’s how to roll out cookie dough for fun time with family.


    Conclusion of the 6 Best Rolling PINS for Your Home

    I think any one of the above “The 6 Best Rolling PINS for Your Home” would be great for you, but I guess I’m old school because I still prefer the Classic Wooden one.

    Check them all out carefully and pick the one that is right for you. Enjoy!


    No time to bake? Let me do it for you! Visit Nana’s Bakery and place your order(s).


    Thank you for supporting my small business!

    Nana 🍰

    Nana’s Bakery (To Place Your Orders)

    nana@bakewithnana.com 

    bakewithnana.com 

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    How to Make a Cake: A Step-by-Step Guide 

    Wedding Cake

    ** This post also contains affiliate links, and I will be compensated if you purchase a product after clicking on a link at no extra cost to you. Thank you!

     


    How to Make a Cake: A Step-by-Step Guide I will show you how to make a cake from scratch. You’ll be amazed at how easy it is!

    While baking cakes is usually easier than cooking, sometimes things can get quite tricky. Therefore, you need to know the basics of cake baking. That’s where How to Make a Cake: A Step-by-Step Guide comes in.

    It doesn’t matter if you are new to baking or have been baking for years, this guide will help you.


    Making any cake is not rocket science. However, it is always good to follow the basic rules. By following these 12 simple steps, you will be able to create a beautiful and tasty cake every time. This guide will teach you how to make a cake.

    Before you get started, you will need to decide on the cake recipe you would like. Now that you have your recipe, follow the steps below for a delicious moist made from scratch cake.


    Step 1: Get Your Kitchen Aid Mixer Ready or Your Mixer of Choice

    KitchenAid is part of How to Make a Cake: A Step-by-Step Guide

    Get your mixer plugged in, your bowl set on your mixer, and your edge beater (flat paddle if you have a Kitchen Aid) ready to attach to your mixer. Doing this will save you some much-needed time.


    Step 2: Prepare Your Baking Pans

    Cake Pans are part of How to Make a Cake: A Step-by-Step Guide

    This is a particularly crucial step to take before you pour the batter into the cake pans. Because you do not want your cake layers to stick. I love to use Pam Baking Spray or Bakers Joy Spray. These sprays already have the oil and flour mixed making greasing and flouring your pans a breeze. One step and you’re done.

    You can use two 9-inch pans, two 8-inch pans, or a 13x9x2 inch pan. The choice is yours. The recipe may specify which size pan to use as well. I use non-stick pans, but still, use the spray for assurance my cake layers will not stick and slide out of the pans with ease.


    Step 3: Gather Your Ingredients

    Gathering Your Ingredients another part of How to Make a Cake: A Step-by-Step Guide

    Now that you have all the ingredients for your recipe, allow them to reach room temperature. This usually only takes about 15-20 minutes.

    Doing this will allow for butter to mix up easier (you just want the butter to be soft) and allow the eggs to yield a higher cake volume.

    For food safety reasons, be sure not to leave the eggs out for no longer than about 20 minutes.


    Step 4: Pre-Heat the Oven

    Preheated Oven is a crucial part of How to Make a Cake: A Step-by-Step Guide

    Pre-heat your oven while mixing up your cake. For most cakes it is 350 degrees F. But there again, go by what the recipe says.

    You don’t want to put your cake into a cold oven, and it must sit there while the oven heats up. This can cause your cake to be dry and not as moist and can decrease the thickness of the layers.

    This can cause the layers not to rise as high.


    Step 5: Follow the Recipe Step by Step

    Follow the Recipe Step-By-Step Recipe is another part of How to Make a Cake: A Step-by-Step Guide

    Make sure you follow the recipe exactly in order. Don’t try to skip ahead with steps to get it mixed up faster. If you do, you are going to be messing up big time!

    For example, if you are adding your eggs and the recipe wants you to add them one at a time and mix well before you add another one, you add them one at a time.


    Step 6: Mixing the Dry Ingredients

    Mix Dry Ingredients is another one of my How to Make a Cake: A Step-by-Step Guide

    Mix the dry ingredients first, i.e.: flour, sugar, baking soda, baking powder, whatever the recipe calls for. You can mix these together in your mixing bowl using a wire whisk.


    Step 7: Cream Together Sugar and Butter or Sugar and Shortening

    Cream Butter, Sugar, And Shortening

    Now you will want cream together either the sugar and butter or sugar and shortening depending on what your recipe calls for.

    Make sure that your butter is at room temperature. This will take about 15-20 minutes. You just want the butter soft enough to mix it smoothly with the sugar.

    Beat on medium to high speed for about 30 seconds to get a smooth creamy texture. This is the secret to light and fluffy cakes.


    Step 8: Let’s Add the Eggs

    Adding The Eggs

    Typically, you add the eggs one at a time mixing well before adding another one. Doing this causes the cake to maintain its structure better. And again, go by the recipe.

    Not all recipes require the eggs to be added one at a time.


    Step 9: Combining Dry and Wet Ingredients

    Combing Wet and Dry Ingredients

    When it comes to dry and wet ingredients, typically you alternate between the two. You will add a little of the dry mixture followed by the wet (milk, juice) and mix.

    You alternate like this until they both are added and incorporated into the batter. Make sure you start with the flour and end with the flour. Mix well, but do not over mix.


    Step 10: Pour Batter into Prepared Cake Pans

    Pour Batter Into Pans

    Pour the cake batter evenly into prepared cake pans using a silicone spatula and bake at temperature according to the recipe.

    Most of the time it is 30-40 minutes. Start out with the lowest time first, you can always increase the time if needed.

    You can check the doneness by inserting a toothpick into the center of the cake. When the toothpick comes out clean, they are done.

    If there is any wetness on the toothpick, cook in increments of 5 minutes until done. This will keep you from overcooking the cake and drying it out.


    Step 11: Cool the Cake Layers Before Frosting

    Cool the Cakes

    Place cakes on a cooling rack(s) for 5 minutes, and then turn them out on cake rack(s) to finish cooling. (About 60 minutes).

    To loosen the cakes from the side of the pan you bump the cake pan on the sides or run a knife around the edges. If you have a non-stick pan, use a plastic knife so you won’t damage the pans.

    Always frost or ice a cool cake! You don’t want your frosting to melt and run off the cake!


    Step 12: Frost a Cool Cake

    Frost A Cool Cake

    Now comes the fun part! Make frosting or icing of your choice and frost the cake. Start by placing the top layer face down on your cake plate where the smoother side is facing up.

    Then you can place the cake plate on a rotating cake stand for easy frosting and decorating. Next, you want to put about 1/2 cup of the frosting on the first layer, then place the second layer with a smooth layer down (you are putting the smooth bottoms together).

    Next, you want to put a thin layer of frosting on the top and sides of the cake. Don’t worry about how this looks right now.

    This is called a “crumb coat.” Then place the cake in your fridge or freezer for about 20-30 minutes. This will seal the crumbs in, so the crumbs won’t get all in the frosting as you finish frosting the cake.

    After the 30 minutes is up, finish frosting the cake. Start with a generous amount on top of the cake working down the sides all around the cake using an offset spatula. You can use circular motions to make a lovely design as you are going around the cake.

    If you like you can add sprinkles to the top of your cake for decoration or whatever you like. You can also just leave it like it is with the beautiful swirls.

    Store your beautiful cake on a cake plate.


    Conclusion of How to Make a Cake: A Step-by-Step Guide 

    CAKE AND COFFEE

    I hope you enjoyed reading “How to Make a Cake: A Step-by-Step Guide.” If you follow this guide, you will not go wrong with making a cake.

    Now that you know how, get baking! Don’t forget the coffee! ☕


    No time to bake? Let me do it for you! Visit Nana’s Bakery to place your order(s).


    Thank you for supporting my small business!

    Nana 🍰

    Nana’s Bakery (To Place Your Orders)

    nana@bakewithnana.com 

    bakewithnana.com 

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