Monday, March 26, 2012

Must be Red Velvet


EEEEEAT me!!!!

If there's one cake flavor I would really love to prepare again and again...this would be red velvet! I just simply love the mild flavor of chocolate and cream cheese....and the perfect, romantic color of RED.......oooh, the mere thought of it makes me excited to bake it today.

As promised to our valued friends and customers, Bake It Dainty shares this recipe for everyone to enjoy. We would like to remind anyone who will try this, to give us your feedback and if you will give as the slightest credit...that would be much appreciated. That would be more than a consolation.

my first red velvet cake

Let's go!!!!

BEFORE BAKING,  grease the pan with vegetable oil (very light) then line the bottom of the pan with wax paper/parchment paper, grease lightly the surface of the paper with vegetable oil.


2 ½ cups of all-purpose flour (APF)                                          
1 ½ cup sugar + 2 TBSP granulated sugar
1 1/2 tsp baking soda  
1 tsp salt

3 tsp cocoa powder 

1 1/4 cup vegetable oil

1 cup buttermilk 
2 large eggs
4 TBSP food coloring RED. (If using gel paste food coloring use only 2 TBSP and dilute to 1 TBSP water). If using a McCormick brand, use 2 small bottle to attain that perfect red hue.
1 tsp white vinegar                                                                         

1 tsp vanilla


Pre heat the oven 350F

In a large bowl, sift together AFP, Sugar, Baking soda, Cocoa powder.

In another bowl, whisk oil, buttermilk, eggs, food coloring, vinegar and vanilla.

Using the mixer, mix the dry ingredients and wet ingredients until just combined and a batter is formed.

Divide the cake batter evenly among the prepared pans.

Bake for 25-30 minutes.

Let cool on the pan for 10 MINUTES, then cool completely on a cooling rack.

i love those sturdy cups


1 lbs Cream cheese

4 cups powdered sugar

2 stick (1 cup) unsalted butter

1 tsp clear vanilla

Cream the butter and cream cheese together, then gradually add the powdered sugar. Add the vanilla. Continue to beat until the desired consistency is achieved.

Decorate your cupcake or fill your red velvet cake!! enjoy baking and eating !

Saturday, March 24, 2012

Moist Chocolate Cupcake/Cake

If there's one recipe I would be confident enough to share...this would be it!


2 cups all purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1/8 tsp of salt
1 cup milk
1/2 cup vegetable oil
1 tsp pure vanilla extract
1 cup hot brewed coffee
2 eggs


Preheat oven to 175 degrees Centigrade and grease and flour a 9 inch cake pan. In a bowl, mix together all the dry ingredients. Create a well in the centre and add all the rest of the ingredients except coffee. Mix well until combined and then add coffee. Mix once again. Pour into greased pan and bake in the middle rack in the oven for approximately 45 minutes or until a skewer comes out just clean. Cool on a wire rack.

Sugary Birthday Frosting

1 cup unsalted butter, softened
5 1/2 cups icing sugar
120ml whipping cream
2 tbs pure vanilla extract
pinch of salt

Uisng the paddle attachment of your stand mixer, mix the butter and sugar on low speed until combined. Add the whipping cream, vanilla and salt and whip on high speed until fluffy and smooth- approx. 4 minutes. If you find the consistency too thick, you can add 1 tablespoon of milk. I tinted mine with a few drops of yellow colored gel and swirl it with sugar glaze.


How To Take Care of Cookie Cutters

BAKE IT DAINTY wants to share some helpful tips how to take care of Tinned Steel (Tin-Coated) Cookie Cutters lke those we offer on our online store.

Some simple methods in use and care will ensure the longevity of the tin.

Tin is a soft metal that covers the steel underneath, and protects it from rust.

Tinned cookie cutters should be cleaned with a dishcloth or sponge. Never use abrasive cleaning materials, such as metal scouring pads.

Avoid using cleansers and detergents that contain high percentages of free alkali or acid. Tin is reactive to tri-sodium phosphate, meta-silicate and chlorine. Avoid using detergents or cleansers containing high quantities of these materials.

Tinned steel cutters should be dried thoroughly immediately after washing to prevent rust from forming on spots where the tin might have worn off, and around edges where turned, soldered or welded.

Store tinned cookie cutters in a dry location.

To renew rusted cookie cutters, use fine sandpaper to remove the surface rust, hand wash with hot sudsy water, dry thoroughly, and use.

Before storing, hand wash with hot sudsy water, dry thoroughly, lightly coat the cutters with mineral oil from a cloth or paper towel, and place in a plastic bag.

We recommend mineral oil over vegetable oil because it does not get sticky or become rancid. Food grade mineral oil is readily available in supermarkets and grocery.

Often, the oily content of cookie dough can be enough to keep cutters from rusting, and they need only be wiped with a paper towel if frequently used. If used infrequently, we recommend hand washing, drying thoroughly, and lightly coating with mineral oil before storing.

So there, hope that would help everyone with there cookie cutters.... you would want to pass on those cookie cutters on the next generation, right????