Day 1: Easy Devil's Food Cake

Got some cake pans at Cookin' in San Francisco and made my first non-christmas non-birthday cake. I found the recipe from Epicurious.  I picked it because it had pretty good reviews, said 'easy' in the title, and didn't require me to double broiler melt chocolate.

Overall the cake turned out bland and uninspiring.  I made a few of compromises and screwed up some there, so that might be my fault.  I substituted melted butter for the oil and had to half the recipe because I didn't have two pans. Then accidentally chose a pan that was too large, making the cake super thin. The cake turned out a bit heavy and completely flavorless.  The saving grace: the frosting.  It is amazing.  Just the right amount of tang from the sour cream, but not so heavy that it leaves your stomach hurting.  That one's going in my recipe book.

Also worked on frosting the cake so it looked good, did a so-so job.  It's hard to get it smooth.  Note to Self: I need a real frosting spatula.

I declare day one of cooking a success, not because this is a particularly good cake, but because I learned some things about what not to do.  Sorry about the picture quality, need a better camera. 

Easy Devil's Food Cake

 Food cake

• 1 1/4 cups sugar
• 1 cup buttermilk
• 2/3 cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 cups all purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/4 teaspoons baking soda

Frosting

• 1/2 cup (1 stick) unsalted butter
• 2 ounces unsweetened chocolate, chopped
• 1/3 cup unsweetened cocoa powder
• 2 teaspoons vanilla
• 2 cups powdered sugar
• 2/3 cup (about) sour cream

Read More http://www.epicurious.com/recipes/food/views/Easy-Devils-Food-Cake-1444#ixzz0gqlXSHk5

For food cake:
Preheat oven to 350°F. Grease and flour two 8-inch-diameter cake pans with 1 1/2-inch-high sides. Whisk first 5 ingredients in large bowl to blend. Sift in flour, cocoa and baking soda. Stir to combine. Divide batter between prepared pans. Bake until toothpick inserted into centers comes out clean, about 25 minutes. Cool in pans on racks 10 minutes. Turn cakes out onto racks and cool completely. (Can be prepared 1 day ahead. Wrap cakes separately in plastic wrap and store at room temperature.)
Place 1 cake layer on plate. Spread with 1/2 cup frosting. Top with second cake layer. Spread top and sides of cake with remaining frosting. (Can be prepared up to 8 hours ahead. Cover with cake dome and let stand at room temperature.)
For Frosting:
Melt unsalted butter and chocolate in heavy small saucepan over low heat, stirring constantly until smooth. Transfer to large bowl. Whisk in cocoa powder and vanilla. Whisk in 1 cup sugar and 1/3 cup sour cream. Whisk in remaining 1 cup sugar. Gradually whisk in enough of remaining sour cream to form spreadable frosting.

Read More http://www.epicurious.com/recipes/food/views/Easy-Devils-Food-Cake-1444#ixzz0gqlT8DUt

Introduction: A girl with a mixer.

I am just a girl with a stand up mixer.

I graduated college in May of 2008.  At the time, I found myself thrust out of art school into this bright and shiny world into what has {arguably} been the worst economic climate since the Great Depression.  Although my thin resume has fared reasonably well, I find myself working mind-numbingly boring job with no room for upward growth and just enough money to 'make it'.

Into this void of boredom, I find myself dreaming of food.

It's a little worrying.  Sometimes I know I dream of food so much because I'm hungry, but this daydreaming has gone beyond the fantasies of my fat kid upbringing.  I find myself testing recipes and reading books about food science.  There was a time in my life when I didn't believe I would ever voluntarily read a non-fiction book, but here I am scouring books on science.  I've thought of going back to school to pursue this, but the thought of piling more debt on my back is a bit terrifying.

As it stands now, I'm a pretty good cook.  I really enjoy cooking, it has been a hobby for a while.  When I'm at home with nothing to do I'm drawn to the kitchen the way some are drawn to watch TV.  It's how I unwind.  I pump out bread, cookies and other miscellaneous baked goods at least a few nights every week.

I realized, recently, that I'm going to need to do something about this habit.  I cook enough that my husband and I have a hard time keeping up.  I need supporters.  People to take these delicious noms off my hands, and (epiphany!) I might be able to get enough money out of it to cover costs, or even pay a bill!

The Dream:
To someday have a bakery that sells gourmet cakes, cupcakes, and sweets for everyone.  We would specialize in locally sourced, organic ingredients and have a modest storefront to sell it out of.  One Year Goal: To have set up a legitimate business and have consistent clients.  Probably not enough to quit my day job, but consistent.

So, The Challenge:
Use this blog to document my path to actually selling my food.  My future business already has a name: Red Queen Cakes.   Might be putting the cart before the horse on that one a little.

1.  Learn!
Test Recipes, figure out how to make truly above average cakes, cupcakes and ice cream.
Come to understand the science behind what I'm doing, because baking is chemistry. 

2.  Business!
How the hell do you run a legitimate business in this world? I know so little about this, that I'll have to fill it in later.  (I figure: start cooking, because the backbone of this enterprise will be the food.  I can read books about business as I go along.)

Want to help support my habit? Now taking orders! If you've got an idea, let me know! redqueencakes@gmail.com

Ordering Info

Ordering Info:

Questions? Email me for more detailed info redqueencakes@gmail.com

Prices:
Cupcakes start at $3.00/cake.  Dozen cupcakes minimum order. 
Cakes start at $3.00/slice. 
Frosted sugar cookies start at $1.50/cookie
Pie (seasonal) $25.00
I'm open to doing custom orders!  Have something specific in mind? Apple pie? Vegan flourless chocolate cake? Macaroons?  Email me!
All prices go up based on how complicated the concept is. 


Notice:
I would prefer at least 5 days notice on everything.  Very small orders could probably be accommodated on a shorter time line.  For very large projects please try to give me as much time as you can. There is a 48 hour cancellation policy.


Delivery:
Pick up is preferred for smaller orders, but delivery can be arranged.  Contact me for details.

Other:
For now, I am working out of my home kitchen.  This means that I'm under the radar, so to speak.  Everything is evaluated on a case-by-case basis for what my schedule and sanity handle.