5 Things I Learned Watching Stella Parks Bake a Cake
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judy April 10, 2021
Thank you for sharing for those of us who will probably never have the opportunity to attend a Stella Parks seminar. I have learned many valuable tricks and techniques from watching actual cooking shows, more from the easier days when there were fewer competitions and more cooking. Anyway. I am a much better cook for having done so (after almost committing Joy of Cooking 1960's edition to memory growing up and as a new bride in the late 70's). My favorite takeaway from this article is the explanation for the use of 3" deep pans. I recently bought some Fat Daddio's at 3" deep instead of two, and did notice a difference, but certainly had no idea why? Most helpful? Putting the learners in with the fat instead of the dry ingredients. I use a whisk to mix them in, but always wonder if I mixed them well. My best trick for that is putting in some dark spice as well. If the spice is well distributed, then I guess the learners are as well. But one never knows. But there are other good reasons listed as well. Thanks again for sharing.
jenniebgood August 1, 2018
Stella/Bravetarts tips are not only always fantastic (e.g., use/re-use sugar as a pie weight and - bonus! - get some caramelized sugar for future use), but her thought process/reasoning always makes such perfect sense.
Karen July 23, 2018
I don't understand the first tip. Maximise downtime for frosting? Are you saying it's good to let the frosting rest for a long time before using?
Lindsay-Jean H. July 23, 2018
It could depend on your frosting and cake recipes for sure. In this case, she made a cream cheese German buttercream frosting that required cooling time for a custard, so it made sense to get that going, and then get the cake going, rather than waiting to do the frosting at the end. So it's just about reading the recipes first and figuring out how to maximize the inactive times of cooling/baking/etc.
mcs3000 July 20, 2018
Visited Zingerman's for the first time last year. Loved it. You are so lucky to attend Stella's class. Thank you for sharing what you learned - wonderful tips!
Smaug July 19, 2018
Never understood the idea of whisking together flour and other dry ingredients together. A sifter will do an infinitely better job and remove lumps, which baking soda etc. is likely to develop in an amateur kitchen, where turnover is irregular and storage conditions not as well controlled.
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