Pumpkin 01 Cake (page 125) – dry ingredients

here is how i started ROSE’S heavenly CAKES:  Pumpkin Cake with Burnt Orange Silk Meringue Buttercream (page 125).

a note from a happy baker:   “Hi Hector, we had company over today to celebrate Veteran’s day.  J made the pumpkin cake as a test run for Thanksgiving.  It was  delicious, and everyone was raving about it.  I told J that I have NEVER made a cake from scratch in my life.  He was all smiles.  We bought a scale.  Weighing things really make our life easier.  You have opened horizons!  Thank you so much for your kindness and patience.  C”

i am certain you are probably waiting for my next take.  not so fast, as i feel i shall make important learning how to bake.  here is the first part on the making of the pumpkin cake, mixing dry ingredients, the importance of weighing, and the advantage of weighing.



i let you be the judge:  is measuring by weight less messy than measuring by volume?

tips for success:

1- a digital scale is indispensable.  love the fact that you can accommodate a full baking pan on mines.  it really is designed for bakers and after the ergonomics of the larger industrial bakery scales.  during prep, pre-video taping, i used my other pocket digital scale to keep good count of the 8 tsps of baking powder, and sure thing, during taping, my youtube guests were in confusion counting the number of tsps.

2- always whisk together the dry ingredients prior to sifting, as called on a recipe.  this assures even distribution of baking powder, baking soda, salt, and other minute ingredients.  because sifting DOES NOT mix the ingredients uniformly.

3- the nifty electric sifter is nifty, but not a necessity.  it does a good and a clean job, produces the less mess.  honestly, i can’t live without it, once you have it.  and it is one of the tools i take with me when i travel.

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