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Small Batch Baking

whatscooking's picture

In the Chicago Tribune Food Section yesterday, a recipe for Chocolate Mocha Baby Cakes was printed.  The cakes were cooked in a 14 1/2 oz. tin can.  They were really cute and I would make them except the mocha flavor wouldn't go over that well in my house. 


This recipe came from a book called Small Batch Baking.  How do all you bakers feel about this book?  I love the idea because my biggest problem with baking is that someone has to eat it and I don't want that person to be me!   I'll take a look at the book next time I'm at the store but until then, has this book been discussed/dissed yet?

Chicago-style deep-dish:  "Pizza for people who just aren't fat enough"
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http://theoutdatedkitchen.blogspot.com/

KarenP's picture

(post #62636, reply #1 of 69)

This recipe came from a book called Small Batch Baking.  How do all you bakers feel about this book? 


I'm taking a cake decorating class.  The teacher gave us a recipe based on this book.  She listed the book as one she would recommend for those who want to bake lesser amounts.  The 5 inch cake we used in the first class based on this book was  very good.  I can post it for you if you'd like when I get home tonight.  My question would be if you used bakers' percentages would you come up with the same result or is there more to small batch baking than that.  I just haven't asked anyone about it yet.


 

whatscooking's picture

(post #62636, reply #2 of 69)

Thanks.  Yes, I'd like the recipe. and actually I wondered that too - Could you just, say, quarter a regular recipe and come out with a baby cake or would you need to make other adjustments? 


I think the tin can idea is fun, especially for kids who like to have their own, to decorate.

Chicago-style deep-dish:  "Pizza for people who just aren't fat enough"
Anthony Bourdain
http://theoutdatedkitchen.blogspot.com/

KarenP's picture

(post #62636, reply #3 of 69)

 quarter a regular recipe and come out with a baby cake or would you need to make other adjustments? 


I know you can't just quarter a recipe.  In bread baking most things hinge on the amount of flour.  Flour is 100% and every other ingredient is a percentage based on the flour (yeast 1%, hydration 35% so so on.).  While your flour may increase 100 % the other ingredients raise the percentage of the whole they started out at...so, the yeast is stll 1% of the new flour amount and so on.  There is some formulation that has to do with pan size that I know nothing about in baking, but have heard it talked about.  I just don't know if cake and cookies work the same in terms of percentages and how that pan size equation works into it...hopefully, someone will shed a little light. :-)


I will post the recipes when I get home tonight.

Heather's picture

(post #62636, reply #7 of 69)

"While your flour may increase 100 % the other ingredients raise the percentage of the whole they started out at...so, the yeast is stll 1% of the new flour amount and so on."

It's late and I'm tired, but if the yeast is 1% of the flour and you doubled the amount of flour wouldn't the amount of yeast be doubled too? If you have 100 grams of flour you would need 1% or 1 gram of yeast. If you had 200 grams of flour you would use 1% or 2 grams of yeast.
Am I missing something here?

KarenP's picture

(post #62636, reply #8 of 69)

It's late and I'm tired, but if the yeast is 1% of the flour and you doubled the amount of flour wouldn't the amount of yeast be doubled too? If you have 100 grams of flour you would need 1% or 1 gram of yeast. If you had 200 grams of flour you would use 1% or 2 grams of yeast.
Am I missing something here?


I'll ask tomorrow night about the equation for the size pan, leavening,  and if this would be the same percentage that one would do with bread.  Then again,  I could quit being lazy and calculate a yellow cake recipe against what we were given from small batch baking to see how close that comes.

Jean's picture

(post #62636, reply #9 of 69)

And now the question of where to find the small baking pans. ??

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TracyK's picture

(post #62636, reply #11 of 69)

Michael's Crafts has them... for baking the top tiers of wedding cakes, etc.

Jean's picture

(post #62636, reply #16 of 69)

Wedding cakes, of course. I wonder if Walmart SS has them. Will have to check.


Karen's Magic Line idea is a good one too. I just checked the internet and they are a little pricey though.


Thanks for the ideas. Our town has 4 dollar stores, maybe I should start by looking there.


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doyenne's picture

(post #62636, reply #17 of 69)

Try here.


http://cooksdream.com/Merchant2/merchant.mv?Screen=CTGY&Store_Code=C&Category_Code=D1D


 

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Jean's picture

(post #62636, reply #18 of 69)

Bookmarked.  Thanks Charlotte.

Veni, vidi, velcro        I came,  I  saw,  I stuck around.


http://www.thebreastcancersite.com

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
shywoodlandcreature's picture

(post #62636, reply #19 of 69)

I picked up this book but haven't used it yet - mostly because we're not big dessert eaters (thank God - otherwise we'd both weigh about 400 lbs.!) Will report back on anything I do try, though.





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SallyBR1's picture

(post #62636, reply #32 of 69)

I made the granola blueberry muffins, with whole wheat flour

of course, I made a boo-boo - it is VERY important to stick to the amounts she states in the recipe. I thought that a little extra blueberry could only make it better....

I should have made 5 muffins instead of 4 - the tops of the muffins glued to each other, it was a nightmare to get them out of the pan. They looked horrible, but tasted very good, if that is any consolation

(I swear, one day I WILL be able to bake)

on a side note: Pits and Chief gave me a Mother's Day gift - a hand held blender, KitchenAid, absolutely gorgeous and beautiful and wonderful - so now I will be able to produce baking disasters much more efficiently.

http://www.shopkitchenaid.com/product_detail.asp?HDR=handmixer&T1=KTA+KHM9PWH

(he did not pay this amount, apparently there was a great price for it at amazon.com a while ago, and with additional $25 rebate)

hcookie's picture

(post #62636, reply #26 of 69)

There is a company called Bridge Kitchenware that sells small cake pans.  I have not used them but they have an internet site and a catalog.


Hcookie

Jean's picture

(post #62636, reply #27 of 69)

Sure enough, I have them bookmarked. Thanks. 


Can anyone tell me if different pan depths would make a difference in the outcome of the cake. They sell 2" and 3" deep pans of the same diameter.  How would one go about choosing? Would a cake that was right for the shallow one still bake up  in the same way if it were baked in a deeper pan? I've never considered this before.


Veni, vidi, velcro        I came,  I  saw,  I stuck around.


http://www.thebreastcancersite.com

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
doyenne's picture

(post #62636, reply #28 of 69)

Maybe this will help.


http://www.baking911.com/pantry/substitutes_pansizes.htm


 

Where is Monica Lewinski when you need her?

AmyElliesMom's picture

(post #62636, reply #29 of 69)

I was in Walmart yesterday and saw a ton of mini pans in the cookware aisle, not the Wilton/crafts section.

Fluted tube pans, a springform pan, a regular shape round pan. All about 4 inches across. I thought at first they were for Easy Bake ovens ("Wow, kids sure are getting sophisticated these days!"), then I remembered this thread and realized they must be for small batch baking!

They weren't top of the line stuff, but seemed fairly heavy, fairly inexpensive and probably good for the first time you try a recipe.


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dixie1's picture

(post #62636, reply #21 of 69)

Great site, thanks.

SondraG's picture

(post #62636, reply #22 of 69)

WalMart has Wilton 10", 8", and 6".  Got new 8" pans the other day.

Life is good....

 

Jean's picture

(post #62636, reply #23 of 69)

I have 8 and 10 inch rounds, will have to look for the 6. Thanks. I'll wait though until I see what size most of the recipes require.

Veni, vidi, velcro        I came,  I  saw,  I stuck around.


http://www.thebreastcancersite.com

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
deejeh's picture

(post #62636, reply #24 of 69)

Please let us know how you like the book.  It's listed in the Good Cook catalogue this month, and I'm wondering if it's a must-own.


deej

Jean's picture

(post #62636, reply #25 of 69)

Will do.

Veni, vidi, velcro        I came,  I  saw,  I stuck around.


http://www.thebreastcancersite.com

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
SallyBR1's picture

(post #62636, reply #30 of 69)

According to the book, you can bake the small cakes in 14 ounce cans (like tomato, corn cans)

measuring the top of those cans, it is 3 inch in diameter -

I have the feeling that a 6 inch cake pan will be too big for individual servings

RuthWells's picture

(post #62636, reply #31 of 69)

I have the feeling that a 6 inch cake pan will be too big for individual servings


I'd definitely agree with you there!


 


Ruth Wells


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Ruth Wells

"Gardening is the only unquestionably useful job."
 - G.B. Shaw

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MadMom's picture

(post #62636, reply #33 of 69)

I'm wondering why you couldn't use small tuna cans?  Seems that if you wash them well, they would be about the right size...not as tall, either.



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SallyBR1's picture

(post #62636, reply #34 of 69)

According to what she says, any can will do, as long as they have no ridges inside (obvious...) and that you open them using a tool that makes a clean opening (also obvious, imagine what could happen when you stick your fingers in to butter the can, or when you unmold your cake... :-)

The 14 ounce cans won t be more than 1/3 full - and the cake won t rise more than 1/2 way up. Maybe a small tuna can would be pushing the envelope on the small side, but I'd say it's worth a try.

meanwhile, Sally the self-enabler, already ordered a couple of 3 inch cake pans from the net

(I need help)

MadMom's picture

(post #62636, reply #35 of 69)

Well, it just so happens that I have tons of small cake pans...someone was having a sale on them years ago, and I have tiny bundt pans, tiny springform pans, etc.  Perhaps this is another cookbook I neeeeeeed?



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

SallyBR1's picture

(post #62636, reply #38 of 69)

In fact, if you do have all these things around, you HAVE to get this book....

I am also pretty happy because I will finally be able to put my two 4-inch springform pans to use

All jokes aside, I really like the concept of the book - to make a few cookies instead of 36... to make a small upside down cake to enjoy with your partner after dinner. Even when we have Alex with us during the Summer, a full size cake or pie is too much, we are not too fond of desserts. A little piece is perfect. This book allows me to do just that. Of course, it would help if I was not such a lousy baker, but that is not the author's fault...

MadMom's picture

(post #62636, reply #39 of 69)

I love to bake cakes, but seldom do so because neither Willie Ray nor I need to have all that sugar sitting around saying "Eeeeaaaattt Meeeeeeeeee" and this seems like such a nice alternative.  I have baked using my mini bundt pans and frozen all but one.  They thaw out quickly, and each one is just the right size for the two of us.  I just might have to check this book out.



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

Jean's picture

(post #62636, reply #36 of 69)

My book hasn't arrived yet! The 6" would be about right for 4 servings, don't you think?

Veni, vidi, velcro        I came,  I  saw,  I stuck around.


http://www.thebreastcancersite.com

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
MadMom's picture

(post #62636, reply #37 of 69)

For Liam's birthday, DD ordered a 6" cake...it was really cute, and provided just enough for the four adults and two children...any more and it would have been sitting around just begging to be applied to our bottoms.  She also ordered a bigger cake to take to school for the teachers to enjoy.



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!