Baking measure conversion chart

Volume to weight conversion table

Butter
1/4 cup (60 ml) = 60 g
1/3 cup (80 ml) = 75 g
1/2 cup (125 ml) = 115 g
1 cup (250 ml) = 225 g

Flour (All-purpose & whole wheat)
1/4 cup (60 ml) = 35 g

1/3 cup (80 ml) = 50 g

1/2 cup (125 ml) = 75 g

1 cup (250 ml) = 150 g

Granulated Sugar

1/4 cup (60 ml) = 50 g

1/3 cup (80 ml) = 65 g

1/2 cup (125 ml) = 105 g

1 cup (250 ml) = 210 g

Packed Brown Sugar

1/4 cup (60 ml) = 50 g

1/3 cup (80 ml) = 70 g

1/2 cup (125 ml) = 105 g

1 cup (250 ml) = 210 g

What is a Red Velvet Cake

Red velvet cake usually comes with dark red, bright red or red-brown colour. The reddish-brown colour was originally comes from the chemical reaction of cocoa powder and the acidity of buttermilk. The redder the cake, the more food colouring you put into.

This cake used to prepared as a layer cake, and now is more popularly appears in cup cake form, commonly topped with cream cheese frosting.

Perfect Ice Cream Recipe

From Publishers Weekly
Lebovitz, a former Chez Panisse pastry chef and author of The Great Chocolate Book, credits his "first and craziest, most insane summer job"— as an ice cream scooper at a soda fountain—with inspiring his lifelong devotion to ice cream. The author's 25 years of experience as a frozen-dessert maker are put to excellent use in this wittily written, detailed volume. Step-by-step photos and advice on selecting an ice cream machine will reassure ice cream amateurs. Experts and novices alike will appreciate tips for selecting the best citrus and creating unusual but complementary pairings (apricots go nicely with Olive Oil Ice Cream). An impressive array of flavors is available for the making, like Chocolate Peanut Butter Ice Cream, Vanilla Frozen Yogurt, Fresh Fig Ice Cream and Pear Pecorino Ice Cream. Sorbet, sherbet and granita also are explored in depth, as are ice cream "vessels," such as brownies and crepes. Great photos and plenty of practical advice combine to make this an appealing and useful resource for the dessert aficionado. (May)

Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Mother's Day Gift Pack

It's time for you to thank your mother who took her time caring for you and help you through your life's challenge. Celebrate Mother's Day by showing your appreciation for your mother by giving her this flowery sweet cookie box.

This gift pack comes with 18 lavender short breads, decorated with 2 hand crafted marzipan carnations. She would never forget the fragrance, the sweetness and the love you give her this year.

This year's Mother's Day is May 13 (Sunday) and the order deadline is May 5 (Saturday).

Each nicely wrapped box is $25.

*Actual gift pack may varies.

Bakery 22 supports Shania's Sunflower of Hope Fun Fair

In April 2012, all of your baking orders' earning* will proceed to this fund-raising event.
Shania's Sunflower of Hope Fund is a fund to raise money to support Neuroblastoma Research at SickKids Hospital.
For further information about this fund and Fun Fair, please visit http://shaniasunflower.ca/

*Minus cost.

The best bread machine book

300 Best Canadian Bread Machine Recipes
The ultimate collection of outstanding bread machine recipes.

Donna and Heather's bread machine books have sold over 300,000 copies and their last effort, 250 Best Canadian Bread Machine Baking Recipes, was a bestseller.

Bread machines are more popular than ever and this new edition will contain 50 new recipes. With these bread machine recipes, you'll be able to enjoy one of life's great pleasures, home-baked bread. You'll find everything from traditional favorites to innovative recipes that reflect today's tastes. Tons of tips and techniques guide you along with handy glossaries that will help you with baking terms.

All the recipes have been developed and tested with Canadian flour ensuring reliable results every time. Most recipes accommodate 1.5-lb and 2-lb machines and there are even 50 recipes for 3-lb machines as well as recipes for pasta, cakes and cookies.

 

 You can buy this book from Amazon

What is a Real Bread?

Real Bread is made with simple, natural ingredients, proven over many centuries to be a beneficial part of the human diet.

The majority of the bread that is produced commercially is made in large factories using artificial additives and often large doses of salt and fat. High speed mixing, high levels of yeast and perhaps a lacing of enzymes are employed to force the dough to rise quickly, rather than allowing the bread to ferment and ripen in its own good time. These products may well then be sprayed with chemicals such as calcium propionate to prevent the growth of mould.

Expensive marketing may tempt us with ‘healthier’ factory loaves but these are usually not very different from standard lines, except you will probably be charged a premium for the privilege of a few further additions to the ingredients list.

*Content retrieved from Real Bread Campaign in UK.