Baking to me is passion; it is an art. It gives me an opportunity to create. I love to bake and my specialty is desserts. It was very hard to narrow down and decide what it is that I wanted to write about being that there are so many dishes and desserts that I have mastered throughout the years. One of my favorite, yet simple, desserts to make is a Chocolate Trifle. My trifles in addition to my pound cakes have become one of the most requested desserts to make. Making a Chocolate Trifle involves preparation and learning the language of the kitchen.
Preparation can be the difference between success and failure so having the kitchen prepared is the first step to take towards baking anything. Nothing is worse than opening the fridge to reach for six eggs for your pound cake when there are only three! Preparation for the Chocolate Trifle involves pre-heating the oven, making sure you have ample kitchen space to work and that all ingredients are laid out in front of you.
Learning the language of the kitchen simply means one must know and understand the terminology of baking. Baking, as opposed to cooking, has its own set of language and rules that one must follow in order to have a successful outcome. It is a method of trial-and-error because even though you seem to have followed all directions sometimes your baked good just doesn’t follow though. I can’t begin to tell you how many cakes I’ve had to throw away! It is an art that you must practice at over and over again until you’ve reached the point where you don’t need a piece of paper to follow along.
In the Chocolate Trifle recipe there are words that might need explaining especially if you are a beginning baker; combine, mix and fold. Combine and mix can be used interchangeably because both words mean the same. Folding is a technique in baking that is used to integrate air into the mixture. Folding is to take a spatula or a spoon, scrape the bottom of the bowl and “fold” over or into the mixture as if you would flip a pancake. Once you have your ingredients...