![]() Sabrina lives with her family in sunny California.Vanilla sheet cake is a classic yellow cake recipe that's tender, fluffy, and easy to make at home. Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.Īs a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day. All grocery shopping, cooking and cleaning was done along with instructions on reheating. She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.Īs a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins. ![]() ![]() Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon. Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. But keep in mind that the butter and milk play an important role in flavor and texture, so it might be less fluffy and buttery. Vegan Cake: Make this non-dairy by substituting the butter with applesauce, and the milk with a non-dairy almond milk or soy milk.This helps make it flatter, so the cake will stay together better. If you’re making a layered vanilla cake, cut the very top off of any cake layer that will have another one resting on top of it. If you’re making more than 3-tiers, you can make this in batches and re-use the cake pans after they’ve cooled. If you want to make it taller, you can double the recipe and make additional layers, with frosting between each one. Layered Cake: Use two 8 inch non-stick cake pans because to make a layer cake with this vanilla cake recipe.Or make a layer cake with Strawberry Topping between each layer and frost the cake with Chocolate Frosting! You can also do this with cupcakes and pipe the filling into the middle. Delicious Layers: Try making a layer cake with this vanilla cake and use Pineapple Toppingbetween each layer, then frosting with Cream Cheese Frosting.Fun Shapes: You can also use a bundt pan or make a sheet cake instead of round cake pans with this vanilla cake recipe.Summer Cake: Try topping this vanilla cake recipe with a few tablespoons of powdered sugar and fresh berries instead of buttercream.Try leveling the baking powder in the measuring spoon with a knife, similar to how we did the flour. The baking powder causes the cake to rise really fast, then fall before it’s done baking. If your cake falls when you take it out of the oven, it’s possible that there was too much baking powder used. Stop mixing when everything is just mixed in. ![]() Make sure you’re not over-mixing the cake batter. I also recommend not using any butter substitutes, like margarine. If you’re replacing the eggs or butter in this recipe, make sure you’re not removing all of the fat because it helps keep the texture of the cake soft. Try weighing the all purpose flour, or using a knife to level the measuring cup. Measure your all purpose flour exactly, to make sure you’re not adding too much. Try using an oven thermometer and set your oven temperature, then make sure they match so you’re not over-baking anything. Make sure your oven is cooking at the right temperature, because an over-baked cake can easily be dry and crumbly. There are a few reasons this might happen. If your cake is falling apart it is most likely too dry. ![]()
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