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the 6 best rolling pins

Assorted Rolling Pins

** This post also contains affiliate links and I will be compensated if you make a purchase after clicking on my links.

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A rolling pin is one of the essential tools that you are sure to need for your kitchen. This kitchen utensil is a necessity for those times when you want to roll dough, pastry, or any other ingredient. Whether you’re a hobby baker, a caterer, or a professional chef, there is a rolling pin out there perfect for you.

Rolling pins have been used for centuries now, and these days it is considered a must-have kitchen tool. It is important that you use the best rolling pin you can get for your kitchen because it can make a lot of difference to the end result.

These traditions and delicacies require a professional and special kind of rolling pin that has been made based on the needs of the baker.

Before you run out and purchase a rolling pin, there are some things you need to consider first:

  • Wooden Style- do you want the classic wooden rolling pin with handles or would you prefer a rod (which is made out of a single piece of material). There again it really depends on what you are using it for. For me, I prefer the wooden rolling pin with handles. I feel I have more control and it rolls out my cookie dough and pie dough wonderfully.
  • French Style- Is best used on delicate pastry dough. They are lighter and easier to move around for precise rolling.
  • Marble Style- Generally the marble style is best used on doughs that have butter in them that are meant to stay cold, however, marble is very heavy and can be costly.
  • Plastic Style- Is much easier to clean up because they are usually dishwasher safe, but does not last as long.
  • Steel Style- Is light in the weight department and easy to clean, but no where near as attractive as wood or marble.
  • Silicone Style- Is perfect for cookie dough, pizza dough, fondant dough, and many pasta’s. It has secure handles made of wood, so that you can apply maximum pressure to your dough’s. Very easy to clean up.

It all boils down to your preference of the style you would prefer to use. Like I stated earlier, I prefer the wooden rolling pin with handles. I have been using it for years. And trust me when I say years, and it looks as good as it did the day I bought it. It’s easy to clean and it is heat resistant.

Donna’s Top Picks

Farberware Classic Wood Rolling Pin, 17.75-Inch, Natural
Classic Wooden Rolling Pin

My Favorite Classic: Farberware Classic Wood Rolling Pin

$9.99 on Amazon

This one is by far my favorite one! This classic wooden rolling pin has the right to be at the top of the rolling pin chain. The wooden ones have been around for years and prove that they are still better at getting the job done. Rolls dough out easily and evenly while making clean up a breeze. Although you can’t stick it in the dishwasher, all you need to do is use a little soap and wipe it dry.


French Style Rolling Pin
French Style Rolling Pin

French Style: Kerryyoung Wooden Rolling Pin

$9.95 on Amazon

This rolling pin is made out of rubber wood for long-lasting durability with a classic French design. It is made for use in your home or in restaurants for tough heavy-duty jobs every day. You can use this pastry rolling pin it to roll out cookie dough, pizza dough, fondants and much more.


Marble Style: Fox Run Polished Marble

Fox Run Polished Marble Rolling Pin

$20.99 on Amazon

With the marble style, besides it’s beautiful elegant look, helps keep your dough cool while you roll it out with ease. Can be used to roll out cookie dough, pizza dough, bread dough, and much more. Very easy to clean up since the dough will not stick to it’s slick service. Comes with a decorative wooden stand for display in your kitchen.



Wilton Large Fondant Rolling Pin
Wilton Large Plastic Rolling Pin

Wilton Large Plastic Rolling Pin

$29.19 on Amazon

Wilton large plastic (fondant) rolling pin is great for rolling out large amounts of fondant for a tired cake. It’s also great for rolling out cookie dough, and pastry dough. Comes with guided color-coded rings to help you get the perfect thickness every time. Because of it’s smooth slick surface clean up is a snap.


KitchenAid Gourmet Rolling Pin, One Size, Red
KitchenAid Gourmet Rolling Pin

Kitchen Aid Gourmet Rolling Pin

$19.52 on Amazon

This elegant rolling pin by Kitchen Aid is ideal for rolling out your thickest cookie dough, pizza dough, biscuit dough, and pie dough. It has an extra-wide carbon steel barrel with a non-stick coating to help you get the job done. Clean up? It’s a breeze. No dish washer though, you will need to hand wash with mild detergent, rinse, and dry immediately.


NASNAIOLL Silicone Rolling Pin
NASNAIOLL Silicone Rolling Pin

NASNAIOLL Silicone Rolling Pin Non-stick Surface

$11.99 on Amazon

This silicone rolling pin by Nasnaioll is great for rolling out cookie dough, pastries, hand made noodles, pizza dough, fondants and other pasta’s. Light-weight, but durable. Made with food-grade a non-stick silicone material to last for many years and it makes clean up easy. Can be put in the top rack of a dish washer, but hand washing is highly recommend. Plus you get a smaller rolling pin for your little bakers, so you can teach the kiddo’s how to roll out cookie dough for fun time with family. (Check out DONNA’S BEST HOLIDAY BUTTER COOKIES ).


I think any one of the above rolling pins would be great for you, but I guess I’m old school because I still prefer the Classic Wooden one.👩‍🍳

Which one or one’s do you think you will be getting? Let me know what you think. I would love to know. Do you have a question about baking? Just ask me and I will do my very best to answer you.

Happy Baking,

Donna Kennedy🥧🍪

donna@bakingwithdonna.com

bakingwithdonna.com

Related Posts:

Have You Ever Asked the Question, “Which Flour Should I Use?”

BAKING WITH DONNA—HOW TO MAKE THE PERFECT PIE CRUST

10 BEST TIPS TO CREATE PERFECT COOKIES

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10 Best Tips To Create Perfect Cookies

Hey, Ya’ll, want to know how to get yummy cookies? Follow my 10 best tips to create perfect cookies and you will never fell! Because as you know we are getting close to the holidays and you will have spectacular results if you follow these tips and use my cookie recipe. Do this and you will be a hit at all of your gatherings. Enjoy!

Here are your 10 Best Tips to Create Perfect Cookies

1. Very Important: Always measure your ingredients correctly. Cookies are all about precision.

2. Always use the right size of baking sheet: The size of the baking sheet will determine the size of your cookies.

3. Always let cookies cool before eating them or decorating them: When you remove hot cookies from the oven, the cookie dough will still be very soft.

4. Always remember to use unbleached All-Purpose Flour: To produce great cookies with soft centers and crispy edges. If the recipe calls for milk or water, use milk it makes them softer.

5. Always try to use cornstarch instead of flour for thickening cookie doughs: (If needed) Flour can toughen cookies, but cornstarch won’t change the texture of your dough at all!

6. Always plan ahead for Christmas cookies! Christmas is just around the corner, so make room in your schedule now.

7. Always make sure that your cookie dough is cooled enough: Before you roll it into balls or cut them into shapes.

8.Get The Right Temperature: When baking cookies, always make sure your oven is set at the right temperature and not too hot like burning the cookies. Cookies will burn and taste bitter if your oven is higher than 350 degrees.

9. Use The Right Baking Dish: I always use a non-stick baking dish because it makes clean up so easy! And also, it helps prevent cookies from sticking to the dish.

10. Parchment Paper: For an easier faster clean up. This stuff is awesome!

Sounds easy right? It is, I promise you! You are about to be on your way to making the best cookies you ever thought possible. And quite possibly the envy of some of your guest.😉

Now that you have all these tips to help you get started on your baking, you need to head on over to “Donna’s Best Holiday Butter Cookies” for the ultimate experience in awesome cookie goodness. This will be the only cookie recipe cutouts you will ever need.

I would love to hear from you, so please leave a comment below. Also, let me know if you make these cookies how they turned out for you. How about some photo’s too?

Happy Baking,

Donna Kennedy🍪

donna@bakingwithdonna.com

bakingwithdonna.com

Related Posts:

Have You Ever Asked the Question, “Which Flour Should I Use?”

WHAT’S THE DIFFERENCE BETWEEN FROSTING AND ICING?

Why I Love My Kitchen-Aide

I love using Wilton products. They are very durable and last for years. Check out this Wilton 3 piece cookie sheet set on Amazon.

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5 cake pans YOU NEED for BAKING CAKES

Different Sized Pans

** This post also contains affiliate links and I will be compensated if you make a purchase after clicking on my links.

Christmas and other holidays are just around the corner and I’m sure you’ll need to bake plenty of baked goodies to share with the people you love.

This is why I’m sharing with you my top 5 favorite cake pans for baking cakes.

There’s something about making a delicious cake from scratch that makes me feel so accomplished. It’s such a great feeling to be able to provide for yourself and your loved ones. And one of the ways you can make your loved ones feel extra special is by making them a delicious cake.

I believe in making it special for them, instead of trying to make the most expensive cake ever. What’s more special than giving someone a homemade cake made with love?

So here are my top 5 cake pans for baking that you will find in my kitchen.

  1. Round Cake Pan– My #1 baking pan I prefer to use is the basic 9 inch round cake pan. Everyone needs a round cake pan. Baking cakes in a round cake pan is so much easier than a square, rectangular or other shaped pans. The most common size for this type of pan is 9 inches in diameter. However, there is a size for everybody. A larger, 14 inch round cake pan is a great choice for a standard layered birthday cake, and smaller 6 inch round pans are great for cupcakes and mini-cakes. Remember that round cake pans are not just for making cakes. They also work well with other baked desserts like cheesecakes and other deserts.
  2. Spring Form Pan – Spring Form Pans are an essential piece of equipment for the baker at home. These types of cake pans first became popular during the 1950’s because they were viewed as more convenient than traditional layer pans. They also happen to be perfect for making all types of cheesecakes.
  3. Bundt Cake Pan– The standard size for Bundt Cake is a 10-inch pan. This pan is great for making Pound Cakes and regular cakes if you just want one thick layer. They come in beautiful designs so you can create a spectacular cake for your events or just for fun.
  4. Angel Food Cake Pan Bakes a classic angel food cake with ease. It is a standard 10 inch-pan. I have one of these that I love and bake my pound cakes in it. Turns out beautiful every time.
  5. Square Cake Pan This is another pan that I love to have in my kitchen as part of my baking ensemble. Some people don’t like baking cakes in them, but I do just for something different. You almost always see round cakes, so occasionally I like to make square ones. They are a little harder to frost, but not that bad. I have 8-inch, 9.5 x 5-inch (this one is a loaf pan), and 9 x 13-inch.

So, there you have it my top 5 cake pans that I love to bake cakes and other sweets in. Of course, you don’t have to go out and buy them all at once. Start with my favorite, the 9-inch round cake pan. I use this one more than the others. You can get these in a set most of the time and that will save you some money.

Then you can gradually add the other pans as needed. Perhaps you could casually mention that you would like to have some cake pans for your birthday or perhaps Christmas.😊

Not busy this weekend? No? Girl, go buy yourself some cake pans and surprise your family or friends with one of my tasty cakes. Go ahead, you can do it!

Happy Baking,

Donna Kennedy🍰

donna@bakingwithdonna.com

bakingwithdonna.com

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Why I Love My Kitchen-Aide

10 techniques for delicious homemade Pound Cake

WHAT’S THE DIFFERENCE BETWEEN FROSTING AND ICING?

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MY 5 Tips TO Moist Delicious Cakes

** This post also contains affiliate links and I will be compensated if you make a purchase after clicking on my links.

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Hey, y’all! Today I am going to share with you “My 5 Tips To Moist Delicious Cakes.” Yup, that’s right. Just like all your favorite recipes. Are you ready to find out what they are? Well, first of all, I am a lover of all things sweet. I just love desserts and treats. I have to say this is probably my favorite thing about baking and creating cakes and cupcakes.

Many people make the mistake of choosing a cake mix because it is “easier”. However, what they don’t realize is that cake mixes are full of preservatives and other unnecessary ingredients that will make your cake dense and dry.

Do you know why Sara Lee uses a cake mix for their cakes? The answer is simple: convenience. It takes longer to prepare a homemade cake or cupcakes than it does a store-bought cake. But homemade cakes and cupcakes are so much more enjoyable than store-bought ones.

The ones you buy from the bakeries, you don’t really know how long they have been frozen before they are thawed out and decorated.

“My 5 Tips To Moist Delicious Cakes”

  1. White Lily Unbleached Self-Rising Flour-I love this flour for all of my cakes except Pound Cake. It makes my cakes so light and fluffy.
  2. Borden’s Whole Buttermilk-Great for cake recipes gives a wonderful flavor to your cakes. If the recipe calls for sweet milk, use buttermilk instead.
  3. Canola Oil– Oil is known to make cakes moist and light by keeping the fat and moisture in the cakes. With Moist Delightful Cakes you will get that beautiful light finish that looks and tastes amazing.
  4. Check Your Oven Temperature-Another element to creating moist delicious cakes is checking your oven temperature. Ovens vary so much that it is important to check the temperature of your oven with an oven thermometer. Moist cakes are best baked at 350 F. Don’t over cook!
  5. Follow Recipe-This is as important as the ingredients you use in your cakes. Follow the recipe just as it instructs you to do. For example, if it tells you to add your eggs one at a time and mix well after each one, you need to do that. Speaking of eggs, I prefer to use brown eggs in my cakes.

FYI: Don’t over mix your cake batter, mix until ingredients are well incorporated.

If you follow the above tips, you will be on your way to making moist and delicious cakes for your family and friends. There is nothing like making cakes from scratch and rewarding your family and yourself with their tasty goodness.

Yes, it may take a little more time to make cakes, cookies, pies, etc. homemade, but the rewards far out way the time it takes. And really once you get the hang of it you will be glad you did.

How about this weekend you give it a try and make a cake right from scratch and see if you and your family don’t appreciate the soft moist deliciousness.🧁

I know you can do it! So, get baking!😊

Happy Baking,

Donna Kennedy🍰

donna@bakingwithdonna.com

bakingwithdonna.com

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Have You Ever Asked the Question, “Which Flour Should I Use?”

Why I Love My Kitchen-Aide

10 techniques for delicious homemade Pound Cake

WHAT’S THE DIFFERENCE BETWEEN FROSTING AND ICING?

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TIPS FOR MAKING THE PERFECT PIE FILLING

** This post also contains affiliate links and I will be compensated if you make a purchase after clicking on my links.

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Donna Kennedy

Baking With Donna strongly encourages you to enjoy this article, and others on our blog. Please feel free to share this content and share your thoughts in the comments section.

I don’t know about you but I love apple pie. There’s is nothing like a moist delicious apple pie with vanilla ice cream on top. Are you ready to find out how to make the perfect pie filling?

I have to admit, I don’t make apple pie very often. But when I do make it, it’s a showstopper. And that’s because I’m not using a store-bought pie filling. Nope, when I bake an apple pie, I make my own filling from scratch. It’s really easy to do and the taste is way better than the stuff in a jar or can.

Baking is something that I have loved since I was a child. As a matter of fact, my first memory of what I wanted to be when I grew up was a baker. Even though the process of baking is part science and part art, there are some tricks that you can use to ensure that you have a perfect pie every time.

When you are making your pie filling, start with about 6 or 7 apples. The more apples that you use the more moisture your pie will have. We want to make sure that there is a nice layer of apples in our pie so cut them into small pieces before you add them to the bowl.

I like to cut mine up into bite size pieces. It makes it so much easier to cut and eat. Along with making your pie filling homemade, don’t forget to check out my recipe for DONNA’S “NEVER FAIL PIE CRUST” for the best and only pie crust recipe you will ever need. I promise!

5 TIPS TO THE PERFECT PIE FILLING

  1. Always use 6-7 sweet and tart apples like Honey Crisps, Granny Smith, Gala, Pink Lady, Golden Delicious, McIntosh, Red and Delicious. Sense I only use 6, I use 3 sweet and 3 tart. Makes an awesome pie.
  2. For 6 cups of apples you will need about 5 medium sized apples. You will probably have a little bit left over. Now you have a healthy snack.
  3. To avoid your crust from becoming soggy, you need to invest in a pizza stone. I just recently found out about this and it is amazing. You will get a evenly baked pie crust that will not be soggy. Pizza stones are inexpensive and worth every penny!
  4. To prevent your pie filling from becoming to watery, make sure you have your pie crust ready to fill right after you get through mixing the filling up. The longer the pie filling sits the watery it gets.
  5. I prefer ceramic deep dish pie plates because I love thick pies. So, yummy.

Happy Baking,

Donna Kennedy🥧

donna@bakingwithdonna.com

bakingwithdonna.com

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10 techniques for delicious homemade Pound Cake

Have You Ever Asked the Question, “Which Flour Should I Use?”

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If you are in need of a deep dish pie plate, no worries Amazon has them. This beautiful one below is shown in red, but there are several colors to choose from.

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What’s the Difference Between Frosting and Icing?

There is a very important distinction between frosting and icing. Many people think that they are one and the same. That is not true, and understanding the differences is a matter of taking a look at each ingredient.

Frosting and Icing are both essential when it comes to decorating cakes and cupcakes with beautiful designs. Many of you who follow Baking with Donna, might be wondering, what is the difference between Frosting and Icing?

The difference comes down to the consistency of the product. For instance, Frosting is thicker than Icing. So if you are using frosting to decorate a cake or cupcake, it will not run off the top of your creation like icing will.

Frosting and Icing use to be a topic of major confusion for me and others in the baking community. I know many people who call their frosting icing, and icing, frosting. I have also heard many people confused about the differences between the two.

The frosting is often used as a term that describes many different types of textured toppings that one puts on a cake. It should be in a consistency that is thick, but not so thick that it is overly difficult to spread over a cake. Also, frosting can be made from butter or shortening.

In terms of texture and style, frosting falls into different categories.

These include:

Swiss Meringue Buttercream– A classic frosting made with egg whites that are beaten until stiff and then mixed with butter and sugar.

American Buttercream– This frosting is made out of equal parts confectioner’s sugar and butter. It is often flavored with vanilla. But you can also make chocolate buttercream frosting as well. Delicious!😋

The thing about buttercream frosting is that it is so easy to use for decorating your cakes and cupcakes. It’s not too sweet and it’s very tasty.

Another favorite frosting of mine is Cream Cheese. Talk about yummy! Now, this is not really good for decorating. It is way too thick for that, but you can make a beautiful cake non the less.

Icing:

Chocolate Ganache– Is a very smooth texture with a satin finish and will give any cake you make a very elegant look. You can garnish with fresh fruit, sprinkles, or whatever you like to add a finishing touch. You only need 2 ingredients to create a beautiful icing.

Basic Powdered Sugar- This is a very easy one to make with only 3 ingredients that will give your baked goods just a little dash of sweetness for some added flavor. This icing is considered a wet icing because it does not dry hard. Take extra care if you package them up for transport. Excellent for cinnamon rolls.

It doesn’t matter which option you choose, you will soon be the talk of your family and friends with these delicious toppings.

Happy Baking,

Donna Kennedy🍰

donna@bakingwithdonna.com

bakingwithdonna.com

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Have You Ever Asked the Question, “Which Flour Should I Use?”

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Baking with Donna—How to Make the Perfect Pie Crust

Perfect Pie Crust
Perfect Pie Crust

** This post also contains affiliate links and I will be compensated if you make a purchase after clicking on my links.

When people ask me what is my favorite dessert, I never give them a clear answer because I love them all! For me, no dessert beats a piece of pie with a scoop of vanilla ice cream. It’s the ultimate comfort food.

However, pie making can be daunting for some. It’s not easy to make a perfect pie in one try. So I’m here to help!

The type of pie you’re making will largely affect the crust you make. There are different crusts for different pies. Shortcrust pastry is flaky and buttery, perfect for custard pies, such as lemon meringue, and fruit pies such as Apple or cherry. The best part about this pastry is that it’s very forgiving. The shortcrust pastry will turn out perfect even if you don’t follow instructions properly. On the other hand, American-style pie crust has an extra layer of fat between the crust and the filling to keep it moist and tender.

There are many ways to make pie crusts, but this one is by far my favorite. I think it makes a better crust than almost any other way, and it takes less time. I like to use this recipe for making fruit filling with a lattice top.

Today you are going to learn how to make the perfect pie crust that comes out soft, flakey, and delicious! You won’t have to throw away any more pies, because they came out hard or tough. The pie crust recipe I am sharing with you today will make the perfect pie crust every time. I have the best tips for making this pie crust and would like to share them with you.

Tried and True Tricks for a Soft Flakey Pie Crust

  1. For a tender flakey crust, you will want to use a glass pie plate or if you prefer aluminum make sure they are dull and not shiny. Shiny pie plates reflect heat and the results are a soggy bottom pie crust. 😝
  2. I just recently learned an awesome way to a perfectly even cooked golden pie crust every time. Are you ready for it? A pizza stone! You read this correctly, a pizza stone. I promise you they are not that expensive at all and well worth the money. You will never have Soggy Pie Crust Again! You set your pie plate right on the stone and let it works its magic.
  3. You should measure your flour by first stirring a bit before you put it in your measuring cup. Over fill your measuring cup and then sweep the excess flour off with a curved spatula or you can use the flat edge of a butter knife.
  4. To prevent puffing up of the pastry while baking it, thoroughly prick holes in the bottom and sides.
  5. To prevent your dough from becoming tough, do not overwork it! Handle it as little as possible.
  6. If you would like to flute the edges of your pastry simply place thumb and index finger about 1 inch apart on outside of raised edge. Use your other index finger to push pastry toward outside, continuing around edge. Repeating this motion will form a beautiful edge. You can also take the tines of a fork and press down on the edges all away around the pastry to form another unique design.

Some people think that making a homemade pie crust is a big deal, but honestly, it’s not and I promise you it will be well worth the effort.

Homemade pie crust tastes so much better than the store-bought ones. It is soft, flakey, and oh so delicious. Besides, the pie crust recipe I am about to give only has 4 ingredients! And it is for Single Crust, Double Crust, and Deep Dish Double Crust. Which happens to be my favorite.

If you follow my above tips, you will be making delicious pie crust that your family will rave about. Now that you know the tricks, get baking!😉

To get the recipe go to DONNA’S “NEVER FELL PIE CRUST” for your best Apple Pie ever!

Happy Baking,

Donna Kennedy🥧

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TIPS FOR MAKING THE PERFECT PIE FILLING

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P. S. Before you go…

I have a product for you if you want to make a beautiful pie crust. I have one it’s called A Pie Crust Silicone Protector. I wished I would have known about this years ago! If you want to shop online for one, go to Amazon and get you one. Great investment! Here’s a picture of what it looks like.

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Have You Ever Asked the Question, “Which Flour Should I Use?”

** This post also contains affiliate links and I will be compensated if you make a purchase after clicking on my links.

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If you have ever asked the question, “Which Flour Should I Use?” Trust me you are not alone. Today we are going to focus on Self-Rising Flour, Plain Flour, and Cake Flour.

Why does it matter which flour I use?

I was recently asked this question and immediately thought, “It depends on what I’m making.”

For one recipe it could be all-purpose flour, and another time it could be self-rising or cake flour. But why do I need to use a specific flour for each recipe? This is a simple answer, but worth exploring. Each type of flour is treated differently during the manufacturing process. From the type of wheat used, storage containers, amount of moisture during processing, milling process, and final packaging; each changes the characteristics of the flour. If you didn’t treat each type of flour differently they would not be able to perform their jobs in the recipes you are trying to make.

With many brand-name flours to choose from, it’s easy to become confused. Which flour do I use? Which one is the best? Do I really need 3 different flours?

Unfortunately, when it comes to bread making and cake baking, there is no “best” flour. But we can learn a lot by understanding the differences between them. Let’s take a look at three commonly available flours that bakers need to know about: Self-Rising Flour, Plain Flour, and Cake Flour. Now that being said, after years of baking, I do have my favorites that I will share with you later on in this post.

In this article, we are going to help you learn about each of these types of flour and the best way to use them so that your desserts will be perfect.

Flour is a staple ingredient in my kitchen

 I use at least one type of flour in almost all my cooking and baking. And as with all things, I’m sure I’m not the only one who has ever asked the question, “Which flour do I use?”

Let’s take a look at the three main flours for any baker to have in their kitchen:

  1. Self-Rising Flour: Self-rising Flour is a mixture of flour and leavening agents. In the United States, this type of flour is marketed under the names: Self-Rising Flour, Self-Rising Cake Flour, or All-Purpose Flour. In other countries, it’s called Self-raising Flour or Raising Flour.
  2. Plain Flour: is exactly as the name implies. It is plain and does not contain any leavening agents. It is a good choice for items that you do not want to rise such as roux or batter for fried foods. 
  3. Cake Flour: Cake flour is a soft flour with low protein content, typically 12-15%. It produces tender cakes as a result of its low protein content.

Let’s take a look at what each one is best used for:

  • Self-Rising Flour is best used for: (low protein) products that should be light, like biscuits, pie crust and most cakes.
  • Plain Flour is best used for: (medium protein) products that will be handled during baking like, cakes, cookies, and pie crust. Personally I like plain flour best for my pie crust.
  • Cake Flour: (high protein) for products that should be tender and fine like angel food cake, or sponge cake and pound cake.

Now that you are educated on these three flours, get baking! Let me know what you think. Leave me a comment below, I would love to hear from you!

Happy Baking,

Donna Kennedy👩‍🍳

donna@bakingwithdonna.com

bakingwithdonna.com

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10 techniques for delicious homemade Pound Cake

Check out The Bakers Shop for the above flours and all of your baking needs!

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Why I LOVE My Kitchen-Aide

** This post also contains affiliate links and I will be compensated if you make a purchase after clicking on my links.

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Today I am going to tell you why I love my Kitchen-Aide. It is the best mixer I have ever owned. The Kitchen-Aide has a flat beater, dough hook, and wire whip. It has a 5-quart mixing bowl which allows you to mix a lot of things at once. If one thing isn’t mixing well, you can take the mixing bowl out and put in the other tools and it will mix that up real nice.

The Kitchen-Aide will mix anything you want it to. The attachments are really easy to get on and off and they all stay on the mixer while you are using it and they are dishwasher safe. I like that because it keeps all the crumbs and flour off my counter that makes a big mess. I love my Kitchen-Aide because it is easy to use and easy to clean up. It is a great addition to my kitchen.

I have been using my Kitchen-Aide mixer for over 5 years. I can’t imagine using anything else. I use it at least twice a week, sometimes three times. I could not cook without it. I am always making something, and my newest favorite is Luscious Lemon Bars.

This is the first Kitchen-Aide I have ever owned. If you are a regular here, you know that I LOVE this mixer. This is the best mixer I have ever owned. If anything ever happens to this one, I will definitely buy another one.

The Kitchen-Aide was a Christmas gift from my husband. He purchased it from a Target about 15 minutes from our house. I was so excited to get the Kitchen-Aide as I love to bake and cook.

I thought, sure, a mixer is a mixer… but… WOW!

Since getting my first Kitchen-Aide, my cooking has improved and I am so much more excited about cooking because of this mixer.

I use mine to make bread, cookies, cakes, sauces, and lots more. The attachments are so useful and versatile.

One of my favorite attachments I use on the mixer is the dough hook. It allows me to incorporate ingredients into a dough, and it does a great job of kneading for me too. Especially helpful for people like me who have Rheumatoid Arthritis.

I can tell you without a doubt, my Kitchen Aid was one of the best investments I have ever made. I can get my cakes whipped up in no time. Not to mention you can purchase lots of attachments with this baby.

Happy Baking,

Donna Kennedy👩‍🍳

bakingwithdonna.com

donna@bakingwithdonna.com

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10 techniques for delicious homemade Pound Cake

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10 techniques for delicious homemade Pound Cake

** This post also contains affiliate links and I will be compensated if you make a purchase after clicking on my links.

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Hello, all of my friendly bakers! I’m here today to give you the techniques you need for baking a delicious homemade Pound Cake that you and your family will love. Whether you are just starting out or a seasoned baker, this is for you.


I know many people freak out when they think about baking homemade, but it really is not that hard, I promise. Once you get the hang of it, you will be wondering why you haven’t been baking homemade all this time.

Homemade desserts are so much better, have a lot more flavor and your family and guest will be asking for more. You can count on that!

The thing about my pound cake recipe is that you can make so many flavors out of it just besides vanilla. For example chocolate, marbled pound cake, coconut, strawberry, peanut butter, and many more flavors.


I have been baking cakes, cookies, pies, and many other things since I was 12. So, I do have a few years of experience under my belt or apron should I say.😁 My delicious homemade pound cake. I can’t wait until you try it. It’s gonna make yo tongue slap yo brains out!


What do you say that we get down to business and I will share 10 techniques for delicious homemade Pound Cake with you.


Please be sure you follow these techniques so that you will have the best baking experience ever! I know this is going to seem like a lot of steps, but once you get the hang of it, it will be a breeze!

  1. Get your mixer and the attachments that go with it. I suggest using the paddle for mixing up your cake. Go ahead and get your pan, you can use a Bundt pan or an Angel food cake pan.
  2. Grease and flour the pan using either Pam with the flour in it or Bakers Joy. I like Pam better.
  3. Get the Pound Cake recipe that I am going to give you for FREE at the end of this post.
  4. Gather the ingredients listed in the recipe.
  5. Get your measuring cup(s) and measuring spoon(s) that you are going to need.
  6. Measure out ALL ingredients as instructed in your recipe. FYI: I prefer to use the curved spatula to even out the ingredients in the measuring cups.
  7. Add the ingredients in the order they appear in your recipe and mix well. This is a very important step to ensure that your cake comes out beautifully and not a flop!
  8. Now pour the prepared mix into the pan (Your batter will be thick). Making sure you get it as even as you can. I usually just give it a few little shakes to spread it out.
  9. Bake at the recommended temperature in the recipe at recommended time. Don’t overcook!
  10. Check for doneness, I do this by inserting a toothpick in the thickest part of the cake. If it comes out clean it’s done. Cool on a cake rack for 5 minutes and then turn out on the cake rake and let it finishing cooling and enjoy!

Bam! You did it! You just made your first homemade pound cake! I am so proud of you! You go, girl!

I hope you have enjoyed 10 techniques for delicious homemade Pound Cake. I really had fun sharing this with you and would love to hear how the pound cake turned out for you. And I want pictures as well.😉

Here’s the recipe for Donna’s Homemade Pound Cake Enjoy!

Happy Baking,

Donna Kennedy🥮

bakingwithdonna.com

donna@bakingwithdonna

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