Friday, 16 de October de 2015

Buttercream de farinha com chocolate

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Sorry, this entry is only available in Brazilian Portuguese.

Monday, 22 de July de 2013

Homemade: cake flour

61 Comments

I’ve already talked about flour here and how its composition may interfere directly on what we bake inside our kitchens. Remember this post? If you haven’t read it yet, it’s big but very interesting so you can understand, for instance, why the same recipe has a different result between you and your neighbor.
On that post, I talk about the famous cake flour. It’s not available in Brazil, at least not officially. Its low protein content helps the baking of cakes and cupcakes, because it makes the batter fluffy and light, with tender crumbs.

farinha_de_bolo
Since we can’t have cake flour ready to buy in our beautiful Brazil, we can always mimic the same effect down in our kitchen. I have to remind you all that this is just a substitution. The right cake flour is produced with a low protein content, down in the factory. But this method I’m about to teach can simulate the effect it brings to baking products.

Homemade Cake Flour
Yields: 2 cups

Flour
4 tablespoons cornstarch

1 – Get your cups and spoons and prepare two big bowls and a sifter.
2 – Measure out two tablespoons of cornstarch inside the measuring cup. Fill the rest with flour, always spooning it in. When it’s filled, scrape the excess with a spatula or a knife.
3 – Sift it inside one bowl. Repeat the process with the other spoons of cornstarch and flour.
4 – Now you need to sift this mixture at least 5 times back and forth. We need the cornstarch to be totally incorporated to the flour, and the mixture to be aerated. Sift away!

Voilá! Now you have your own cake flour, homemade style. It’s a easy substitution for the flour we cannot buy here in Brazil.
Keep it in a sealed bowl. I also recommend that you sift it again a couple times before using it in any recipe.

Juliana Morgado

I’m a journalist with more passions than time can allow me to have. I have found in the kitchen my paradise, my resting place after a long and exhausting day. It’s my addiction, really. Not only cupcakes but anything that I find interesting, challenging or fun to do. Despite the blog’s name, it’s not all about cupcakes. I love cooking risotto, of all kinds, and I simply love any recipe with cheese.

Cupcakeando’s History

I’m not sure when or why I started to cook. My memories are of my mother putting me in the kitchen and teaching Brazilian white rice and her awesome pomodoro sauce for spaghetti, with fresh tomatoes just the way only she can do. All I know in the kitchen I’ve learned by one way: practice. My recipes are created from my head and implemented with the tests I run, or even meticulously measured from trusted sources.
I have a true passion for cupcakes, because I believe they represent everything that’s good in the kitchen: butter, sugar, cuteness, dedication and creativity. Everything in the right amount for one person.
I enjoy experimenting with these little ones, and finding out new ways do decorate them. When I have nothing better to do, I start researching and studying recipes, theories and decorations for cupcakes. Yeah, study, that’s right.
The blog is also a place for my second passion: photography. I’m that person who keeps looking for angles and shots while walking on the park. I also study the art of photography through websites and books.

The Name

Cupcakeando means, roughly, cupcakeing in Portuguese. The noun “cupcake” is in a verb tense that most well-schooled Brazilians hate because it means an action that will never stop. That’s precisely my intention. I don’t have any wish to stop my cupcake factory anytime soon, or even stop cooking in general. If I don’t have anymore orders, it will be for friends. If my friends get sick of it, it will be for my family. When my family says “ENOUGH”, it will be for myself (and maybe for my Siberian husky and my Pembroke corgi). Because that’s what I love to do and what makes me truly happy.

Copyright

All photos and texts on this website are produced by Cupcakeando, unless specified otherwise. They represent a lot of work and effort. In case you want to use any photo or text from this website, please make sure to link back to me or even get in touch with me before anything. I’ll be glad to help, but it’s important to give the proper recognition. :)

Creative Commons License
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Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.

Contact

What if your question has already been answered on the FAQ? Read it just to make sure!

Send your questions or doubts through here.
I answer to each and every e-mail sent to me. Make sure you’ll get my e-mail by adding contato@cupcakeando.com.br to your safe contacts, or my answer might just flip into your spam box.