The flexitarian prescription

Baking. It’s never been my thing. I mean sure, when I was younger I used spend the better part of my weekend secluded in my parent’s kitchen making chocolate chip cookies. Although to be honest, like most kids, I think I just liked the promise of eating raw cookie dough without being told I couldn’t. Caveat, years ago I did have one of Maida Heatter’s baking cookbooks, but it was a gift—I think I opened it once but the thought of actually sifting flour was enough? I mean seriously? Nowadays, I’m just fine using a boxed Betty Crocker or Duncan Hines cake mix. Hence my far from extravagant chocolate cake photo. Anyhoo, today is National Chocolate Cake Day so in honor of the day, here’s an excerpt from an interview I did a few years ago with none other than The Cake Boss himself, Buddy Valastro.

It was a few weeks before the holiday season, so he enlightened me with tips for baking holiday treats and although I’m not a baker, like at all, I admit I was a little inspired to make something knowing I’d have his guidance … anyway, read on for five tips from Buddy.

“CAKES ARE SPECIAL. EVERY BIRTHDAY, EVERY CELEBRATION ENDS WITH SOMETHING SWEET, A CAKE, AND PEOPLE REMEMBER. IT’S ALL ABOUT THE MEMORIES.” ~ BUDDY VALASTRO

BUDDY VALASTRO’S BAKING TIPS 

1. Know your oven temperature: Baking in a home oven isn’t as easy as baking in a commercial one—which is why you need to check your oven’s temperature. “Use an oven thermometer to check the accuracy of your oven at 350 degrees,” says The Boss. “Place the thermometer on the center rack and watch it.”

2. Raise, or lower, baking temperature depending on desired outcome: “If your cake comes out too flat, try lowering the temperature by 25 degrees,” says The Boss. Likewise, if you want it to crest, raise it 25 degrees—BUT pay attention to baking times as you might have to adjust those as well.

3. Bake on the center rack: Whether you’re baking cookies, cake, muffins, bread—or anything for that matter—you should always bake on the center rack. “Use the center rack,” says The Boss, “whether your oven’s convection or otherwise. Always use the center rack. Always.”

4. Freeze thin sheet cakes to make the perfect holiday yule log: Bake vanilla sheet cakes on parchment paper to be ¼ inch thick when done. “Grease the pan before lining it with parchment paper,” recommends The Boss. That way, he explains, it will stay in place when you add the batter. Freeze cake(s) in parchment paper until ready to use. Thaw, sprinkle with crushed peppermint sticks then “peel” the paper as you start to tightly roll the cake into a log shape. Cover with chocolate icing or ganache and you have an impressive yule log to share with your guests. Enjoy!

5. Make your Christmas cookie dough in September: “Frozen cookie dough has a shelf life of two to four months,” says The Boss, which makes them one of the easiest and time-friendly items to bake for the holidays. Shape cookie dough into balls, put them on a cookie sheet and freeze. Once frozen, store in an airtight container. When you’re ready to bake, thaw them to room temperature and bake as directed. 

Photo courtesy Dittoe PR.