TIPS and TRICKS
"SELF RISING FLOUR"
Self-rising flour is flour with baking powder and salt already added. A staple in many Southern recipes, it's traditionally milled from softer, lower protein wheat, which is what grows in the South; and it produces softer, more tender baked goods than all-purpose or higher-protein flours.
Homemade self-rising flour can be used in any recipe that calls for self-rising flour. To replicate soft, Southern-style self-rising flour, start with our Perfect Pastry Blend (10.3% protein) or Unbleached Pastry Flour (8.0% protein), instead of all-purpose; and add baking powder and salt as directed in the recipe below.
If you use King Arthur All-Purpose Flour (11.7% protein) to make homemade self-rising flour, be prepared to increase the liquid a bit in any recipes you use it in (to account for this flour’s higher protein level); and expect the results to be a bit less tender.whisk the following together thoroughly:
- 1 cup King Arthur flour (see options above)
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
Note: If you weigh your ingredients, Unbleached Pastry Flour weighs 3 3/4 ounces per cup; Perfect Pastry Blend, 4 ¼ ounces.
Use as directed in your recipe.to make a larger amount of self-rising flour:
- 8 cups King Arthur flour (see options above)
- 4 tablespoons baking powder
- 2 teaspoons salt
Whisk together thoroughly. Store in an airtight container at room temperature.
1) Measure out 1 cup of all-purpose flour.
2) Remove 2 tablespoons of
all-purpose flour .
3) Replace with 2 tablespoons of cornstarch.
4) Whisk it together & then sift flour at least 3 times.
5) Pour it into an airtight container in a cool place.
FONDANT & GUMPASTE:
Taken from "Cake Central"
Taken from "Cake Central"
If using gumpaste, the general rule is the more detailed the mold, the firmer the gumpaste should be. To get the best results on deep or very detailed molds, add 1 teaspoon of tylose to 8 ounces of gumpaste and knead thoroughly. Wrap it in an airtight bag and refrigerate overnight. Before using gumpaste, knead it until very pliable using a small amount of shortening on your hand. Push gumpaste firmly into mold and trim off excess from back. Unmold gumpaste and let dry. Sometimes, I freeze the mold with the gumpaste for 10-20 minutes then unmold for even better detail.
1/2 cup Oil
1/2 cup Shortening
1/2 cup Flour
Mix all of this & whisk until it's nice & smooth. Store in an airtight container & store in cool area of your kitchen.
When you're ready to bake a cake, just dip into this mixture with a clean brush & brush the inside surface of the pan. Then pour your batter in & bake for the required time.
When done, let it cool for about 5 mins in pan, then flip over onto wire rack & complete cooling.
Voila! You have perfect smooth sides everytime. Try it, you'll never go back to any thing else.
When lemons & limes are in season, buy them, zest & juice them & freeze in ice-cube trays & save the skins & freeze them also.
You can use the frozen skins to freshen your garbage disposal & also keep the blades from getting dull with the frozen skins, instead of plain ice cubes !!!!