Since I have entered this wonderful world of baking, I have always dreamed of starting my own baker. And when I finally became capable enough to start one I had to go through a lot of ups and downs. The one of the major reason was I didn’t know much about those “need-to-knows” and “should-keep-in-minds”. And recipes were of one those “need-to-knows” where I got failed and wished I knew it before opening the bakery.
So, I decided to save you people from such loss and help you out with the recipes you should know while starting your home-bakery. Also, I’ll be sharing my favorite recipe for all the categories. What are you waiting for? Jump in and run your bakery like a boss with these incredible recipes.
Chocolate Mud Cake
Who doesn’t like those mesmerizing, delicious, and beautiful cakes? They are everyone’s best friend, which are present in every joyous moment, be it a birthday, success party, wedding reception or any other occasion. This ultimate chocolate mud cake is one of the favorite recipes, which you can be enjoyed as a dessert or with your evening tea.
- 250g unsalted butter and some extra for greasing
- 1 tbsp espresso powder
- 100ml whole milk
- 200g dark chocolate
- 250g self-raising flour
- 250g caster sugar
- 40g cocoa powder
- 1 tsp vanilla extract
- 150ml soured cream
- 4 large free-range eggs, lightly beaten
For the Ganache:
- 150g dark chocolate
- 150g milk chocolate
- 100ml double cream
- 50g unsalted butter
- As always, you’ll start by preheating your oven at 160ᵒ C. Then take 23cm deep round loose-bottomed cake tin, grease and line the same.
- Now, keep a heatproof bowl over a pan of simmering water and melt chocolate, espresso powder, milk, and butter into it until smooth. Remove the pan from the heat and keep it aside.
- Then you need to sift the flour and baking powder into another bowl and add the caster sugar into it.
- With your vanilla extract, soured cream, and the eggs you need to fold it into the chocolate mixture.
- Pour your batter into the prepared pan and let it bake in the oven for 1 hr to 1 hr 10 minutes. To check if your cake is ready, insert a skewer in the center of the cake and it’ll come out clean with some moist crumbs stick to it.
- Keep it aside and let it cool down completely in the pan itself.
- Now, to make the ganache just add all the ingredients (check the list out) and melt them together. You need to melt the same way you did while preparing the cake and stir occasionally.
- Let it rest aside and cool at room temperature for about 30 minutes.
Use this amazing ganache and spread evenly on the cake. Give your cakes a different and attractive look every day by making a new pattern.
Personally, I love blueberry muffins when it comes to thanks-giving treat or if you want to throw a small get-together. The refreshing and little sour flavor of blueberry goes just perfect with this treat.
- 2/3 cup white sugar
- ½ cup vegetable oil
- 1/3 cup milk
- 1 large egg
- 1 tsp vanilla
- 1 tsp baking powder
- 1 ¼ cup all-purpose flour
- ¼ tsp salt
- ½ cup sour cream
- 1 cup blueberries
- Almost 1 tbsp white sugar for the top, if you want
- Start with preheating the oven at 375ᵒ F. Then take out your muffin tin and lightly grease it.
- Add sugar, egg, milk, oil, and vanilla in a bowl and start stirring. Keep doing the same until well combined.
- Mix baking powder, flour, and salt in another bowl. Once done, stir the mixture in the wet ingredients until properly combined. Make sure you don’t overmix the batter.
- Then you want to stir the sour cream until well distributed. Now, add the main hero i.e. blueberries to it.
- Pour down your batter in the prepared muffin tin to about 3/4. If you want you can even sprinkle the tops with sugar.
- Bake your muffins for about 25 minutes. In case, you’re working with frozen berries, it might take an extra 5 minutes.
One can even keep their muffins in a sealed container to enjoy a few more days.
Mexican Chocolate Tart with Cinnamon-Spiced Pecans
Initially, I never thought of adding tarts to my list. I always had a mixed feeling whether it would work or not. But after trying this fantastic Mexican chocolate tart I got such great response that it I cannot even miss one day without making these amazing treats. Add this recipe in your list and see if it proves beneficial to you or not.
- Non-stick vegetable oil spray
- 2 tbsp sugar
- 1 tbsp golden brown sugar
- 1 large egg white
- 1 tsp ground cinnamon
- 1/8 tsp cayenne pepper
- ¼ teaspoon salt
- 1 ½ cups pecan halves
- 1 cup chocolate wafer cookie crumbs, finely ground
- ¼ cup sugar
- ½ tsp ground cinnamon
- 5 tbsp unsalted butter, melted
- 1/8 tsp salt
- 1 cup heavy whipping cream or soy creamer
- 1 disk Mexican chocolate, chopped
- 4 oz. bittersweet or semisweet chocolate, chopped
- ¼ cup (1/2 stick) unsalted butter, cut into 4 pieces
- 1 tsp ground cinnamon
- 2 tsp vanilla extract
- 1/8 tsp cayenne (if you’re using bittersweet chocolate instead of Mexican chocolate)
- ¼ tsp salt
- Start with preheating the oven at 350ᵒF. get a rimmed baking sheet and spray it with non-stick spray.
- Use a medium-sized bowl to whisk all the ingredients except pecans. Then stir in pecans.
- Spread a single layer on the sheet with the rounded side up.
- Bake the layer for about 30 minutes until just browned and dry.
- Let it cool down on the sheet only and then separate the nuts in order to remove any extra coating.
- You can even make it 2 days ahead but the condition is you need to store in an air-tight container at room temperature.
- Again, start with preheating the oven at 350ᵒ F. Then you want to blend the cookie crumbs, sugar, salt, and ground cinnamon.
- Add your melted butter and carry on with the process until your crumbs are moistened.
- With removable bottom, you need to press the crumbs into 9” diameter tart pan to within 1/8” to the top.
- Bake it for about 20 minutes until set. Let it cool down on the rack.
- In a medium-sized saucepan bring your cream to simmer. And after you remove it from the heat add the chocolates and whisk until melted.
- Now, add butter to it and make sure you add 1 piece at a time. Start whisking it until smooth.
- Now, add vanilla, salt, cinnamon, and cayenne (if you’re using it) and start whisking.
- Pour down the filling into crust and let it chill for about 15-20 minutes until your filling starts to set.
- You can arrange the nuts in the concentric circles on the top of the tart. Let it chill for about 4 hours until set.
- Cover your baked good with the foil and keep chilled.
If you wish so, you can serve this wonderful dessert with whipped cream. Enjoy.
Red Velvet Macarons
This time there’s no personal interest but sharing my customer’s choice. Nowadays, red velvet is really popular among other flavors. And why not, they taste so good so I decided to share this superb recipe with you people. You never know it might become the pride of your display too.
- 300g ground almonds
- 300g pure icing sugar (with no corn flour added to it)
- A little more than 300g caster sugar
- 75g mineral water
- 110g liquefied egg whites
- 1 tbsp cocoa powder
- ½ batch of cream cheese frosting
- 3 tsp red food dye (no liquid allowed)
- To start with, you need to line your trays with baking paper. Try to avoid greaseproof paper.
- Then you need to separate the egg whites from the yolks and keep them in the refrigerator for a few hours. Here, precision matters the most.
- After that take your ground almonds and sugar and sift them together.
- Now, add the icing sugar and almond meal into your food processor. Continue processing it until well combined. Make sure that there are no lumps left in the sugar.
- Shift your almond mixture to another bowl and add the first portion of egg whites into it. You need to mix it until it forms a paste. Cover it with a plastic wrap and let it rest aside.
- In a small saucepan, add sugar and water and stir them gently until mixed together. Now, on the medium-high heat, boil the mixture and then bring down to a simmer.
- Here, you’ll need a candy thermometer for measuring the temperature of the syrup. As it bubbles away you’ll see small bubbles of sugared water on the sides of the pot. Seek help from a pastry brush dabbed in little water and bring back those bubbles into the syrup. That way you’ll avoid your syrup from crystallizing.
- Once the syrup reaches 115ᵒ C, you can add the 2nd portion of your egg whites in the stand mixer’s bowl and start whisking on a medium/high speed to make the mixture little frothy.
- Once the syrup reaches 118ᵒ C, slowly pour it over the egg whites. Whisk it for about 6 minutes in order to stiff peaks. It’s your red food dye and vanilla extract’s turn. Add them at about the 3-minute point and whisk into the meringue for a few minutes. Stop the mixer, scrape down the sides and start whisking for a few extra minutes. To see if you’ve reached the stiff peaks, turn the bowl over. Your meringue should not fall out.
- Add a spatula full of meringue into the almond-sugar mixture and mix until properly combined. Then you need to fold everything properly in such a way that your batter becomes thin enough and should drip off the spatula and fall in the ribbon.
- Use a piping bag with a round tip and spoon the batter. Arrange the rounds of batter with enough space between them on your prepared baking trays.
- Now, gently tap the tray on a stable countertop. Let them rest for about 30 minutes until a skin is formed on the shells and remember they should not be sticky on touching. Now, you can preheat the oven to 180ᵒ C.
- Bake your macarons for around 12 minutes and not to forget that you need to turn the tray halfway through baking.
- Once done with baking, let them cool completely. Use your cream cheese frosting to sandwich with the other cookie.
Mint Chocolate Chip Cupcakes
Yet another important baked good one should have in their home bakery and here’s presenting one of my favorite cupcakes recipes. This combination is quite amazing and contrasting than any other combination.
- Boxed chocolate mix
- 1 cup of water
- 3 large eggs
- ½ cup melted butter (avoid margarine)
- Mini chocolate chips and Andes mints for garnishing, if you want
- ½ cup butter softened
- 1 tsp peppermint extract
- 1/8 tsp salt
- Food coloring
- ¼ cup whipping cream
- 16 oz. powdered sugar
- To make the cupcakes you need to preheat your oven at 350 degrees. Then keep your muffin cups into your cupcake or muffin pan.
- Take a large-sized bowl and add eggs, cake mix, water, and melted butter into it. Mix the ingredients on a low speed for about a minute until they are combined and then switch to high for another minute until you get a thick and creamy batter.
- Add the batter into your prepared cupcake pan and bake them for about 20 minutes.
- To prepare the frosting, use an electric mixer to beat whipping cream, butter, extract, and salt until creamy.
- Add in the food coloring and mix it until you get an evenly colored mixture.
- Add powdered sugar and gently mix at low until blended. After you get a well-combined mixture, mix it for about a minute at medium-high or until creamy.
Remember, apply the frosting once your cupcakes get cool down completely. And before frosting, top them with chocolate chips or mints.