The first thing I learned to cook was chocolate chip cookies, when I was 9 years old. Because I learned to bake before I could cook, I’ve never understand why people find baking so mysterious. If you can read, you can bake.
One of the easiest things to make is a cake, so I’m always surprised to go to a birthday party and find that someone has bought yet another bad bakery cake. And those bad cakes are expensive — $25 and up.
For under $5, you can make a better one. The easiest way is to buy a cake mix. While the regular price is about $3, mixes are often on sale for $1 and sometimes you can use coupons to get them for even less.
Sheet cakes are the simplest to make, and you can serve them straight from the pan. If you want a fancier look, line your pan with wax paper and grease and flour it (or use cooking spray) before you put in the batter, then turn the cake out onto a platter before you ice it. Layer cakes are a bit more challenging, but most people can manage one.
Canned icing is another matter. It doesn’t taste very good, and its not hard to make your own from scratch. Try one of my favorite recipes (see box) or search online for more options.
Bakery cakes do come with fancy decorations that an untrained home cook can’t duplicate, but doesn’t taste matter more than looks?
You can create simple decorations using sprinkles, M&Ms, gumdrops or small plastic toys. If you want to try writing on the cake, mix powered sugar and milk, put it in a small plastic bag and snip off one corner to create a decorating implement.
If you want to be up to the minute, you can make cupcakes with a muffin pan, paper liners and the same cake mix and frosting recipes.
Frosting recipes
These are simple recipes I have been using since I was 10 years old. Each makes enough for a standard-size cake.
CARAMEL FROSTING
- Melt ½ cup (1 stick) butter or margarine in a saucepan.
- Stir in 1 cup firmly packed brown sugar and 1/4 teaspoon salt.
- Bring to a boil, and boil hard for 2 minutes, stirring constantly.
- Remove from heat and add 6 tablespoons milk, stirring vigorously.
- Return to high heat and bring just to a full boil.
- Set aside to cool for about 20 minutes.
- Stir 3 cups powdered sugar into the lukewarm mixture, and beat until smooth and cool enough to spread. (If the frosting stiffens too quickly, beat in a few drops of milk.)
FUDGE FROSTING
- Mix 1 pound powdered sugar, ½ cup dry (unsweetened) cocoa powder and 1/4 teaspoon salt.
- Stir in 1/3 cup ( 2/3 stick) softened butter or margarine, 1 teaspoon vanilla and 6 tablespoons boiling-hot water.
- Beat until smooth and thick.
BUTTERCREAM
- Beat 1 pound powdered sugar, 1/4 teaspoon salt, 1/4 cup milk, 1 teaspoon vanilla and 1/3 cup ( 2/3 stick) softened butter or margarine until smooth and creamy.
CHOCOLATE GANACHE
- Heat 1 cup heavy cream until steaming.
- Beat in 12 ounces semi-sweet chocolate (I use chocolate chips).
- Remove from heat and stir until chocolate melts and ganache is shiny.
- Pour over cooled cake. (This frosting starts as liquid and hardens as it cools.)
