Joy the Baker

How to… Do things.

by 81 Comments

Buttermilk Substitute

I like to show you how to do things… like how to make buttermilk if you’re fresh out.

I also like to give you things.

This post will combine these two wonders.

At the top of the page you’ll notice a new page header called November Giveaway.  That’s the page you should be glued to every single day this month.  That’s the page that will change every day with all sorts of prizes and such.  Visit.  Often.

Now!  Let me show you how I show you how to make things.

Ps.  I’m glad you’re here.

How To Make Cake Flour

Buying cake flour just seems so silly.  I think you should totally just make your own.

Cast Iron

I’m in love with my cast iron skillet.  Food maker meets murder weapon.  Do you have one of these?  Here’s how to season it!

How to Make Brown Sugar

How to make the good stuff:  brown sugar.

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How to make warm dough with mustard and put it in your face.  How to make soft pretzels.

How to frost a cake- Step four, add caramel

How to frost a freakin’ cake.  You should add this talent to the list of awesome things that you can do.

Speaking of cake.  I want this Honey Whole Wheat Pound Cake, right now.

Honey Whole Wheat Pound Cake

Reader Interactions

Comments

  6. Leah

    What an awesome post! It’s 10 am and I’m already setting up to make your pretzels. Will have to report back. And make your own cake flour? How amazing is that?!

    Reply

  10. Beth G.

    So, I have a question. How does one know who won the day’s giveaway? Not that I’ll win, you understand, as I am usually a ‘non-winner’. But just in case….

    Reply

  14. Alisa

    My husband has always bugged me about buying brown sugar. He finally won me over to making it and it is the best brown sugar ever. I never have buttermilk in the house and always have to make it.
    Thanks for the tip on the cake flour, I always wondered about that!

    Reply

  18. jenny

    I’m obsessed with your soft pretzels, but I’m more obsessed with you! (does that sound creeperiffic? I don’t mean it that way.)

    Reply

  19. Baking Serendipity

    I so wish I had seen this a few weeks ago before I went out and bought a giant bag of cake flour for just one recipe. Any ideas to use up the rest? Next time I am definitely making my own…bookmarked :) Thanks!

    Reply

  22. Felicia L.

    Joy, why are you so friggin awesome? Is it the Los Angeles sunlight? I think it might be. I think i may have fallen in love with your blog all over again. It happens daily. much love fellow angelino!

    Reply

  24. Danielle

    I’v been plotting for weeks now to make my own brown sugar from your instructions, I just haven’t baked anything lately as I’m saving all my skills for December ;)
    And I will one day own a cast iron skillet! And season it myself!!

    Reply

  25. Jill

    Thanks!
    I have a question…it’s probably silly…but – here goes. I get the difference between cake flour and regular flour now. Thanks! What’s the difference between regular flour and BREAD flour and should I be making my own? Is it just sifted flour?
    You’re great!

    Reply

    • Deb in Indiana

      I didn’t see a reply —

      Bread flour has more gluten (the gluey stuff — good for bread, bad for cake).
      Cake flour has less gluten (breads won’t rise correctly)
      All-purpose flour is a compromise between them.

      Reply

  28. Erin

    I’ve been making my cake flour for some time now (since you told us how to do it!) Next on my list was to get some molasses so I could start making my own brown sugar, too. Buttermilk will have to wait until I’ve used up my buttermilk powder, but I love the tip! These are the things that making cooking fun.

    Reply

  30. Heather

    I will definitely keep the brown sugar recipe in mind since I use it frequently and, therefore, frequently run out.

    Also, I’m very excited for the giveaways. Eeeeeeeeeeeeeeeeeeeee! <——see?

    Reply

  39. izzy

    joy!

    i have many things to tell you.
    #1: i love the new banner
    #2: i love you
    #3: i have a suggestion: can you make a little spot on this website so that we can save our favorite recipes? (it will be hard, of course, since we love all your posts, but sometimes it’s nice to be like ‘ohh! THERE’S that good new recipe for using up all my oats! or Oh yes, there is my favorite cake recipe, which I make a day ahead of time for all of my parties: rootbeer chocolate cake. etc.)
    #4: what’s up with the new ads? are you getting money out of it?? i hope so! otherwise they would be stoopid.
    #5: i am so happy that it’s november. not so much for the giveaways (which are, of course, fantastic), but because it means that every single day i will get to read a new post from you. thanks.

    hope you had a great halloween. thanks so much for being so awesome.

    izzy

    Reply

  44. Sherry Bocek

    Thanks for the “How To’s”. Could you please tell me what is different in “Pastry Flour”? I can’t seem to find it explained anywhere so have not yet make the pie I really want to make that calls for it. Haven’t found it in my local store. Thanks.

    Reply

  45. Mike

    …. and here, today, I’m making something with buttermilk and forgot to get it at the store – and come home to find “how to make Buttermilk” on your page, in my Yahoo bucket.

    THANK YOU!!!!!!!!!!!!!!

    Reply

  49. nancy k.

    Thanks for all the great tips, especially the cake flour one.
    Any new kitty pics reading for posting? Guess I need an orange kitty fix!

    Reply

  53. Vanessa

    THANKS Joy the TEACHER! I’ve learned so many yummy recipes from you and have a new found love for my cast iron skillet.

    Reply

  54. Ausra

    Thank you, Joy, for sharing all the great ideas and tips on how to do things! You’re better than encyclopedia, since you write the tips of advice with a grain of humour (OK, a BIG grain) :)

    Reply

  56. Maria

    Awesome! Just this weekend I was telling someone about your “how to make brown” sugar instructions. Thanks so much for posting all of these! So cool, not to mention how much money this all saves.

    Reply

  61. Beth Gallagher

    Ok, as my last comment disappeared, one more try…… I adore all things ‘Minted’, so of course must comment. Thanks for the chance to win!!! :)

    Reply

  69. Shauna

    I love all of the things that you’ve showed us how to do, because every time I make something that you’ve posted here, I’m declared “the world’s best cooker” by my children and a “horrible, evil, most amazing baker ever for bringing that awesomeness into the office” by my coworkers. I can’t wait to hear what epithets are hurled at me for delivering little jars of vanilla extract goodness to my family and friends for Christmas – so thanks for being fabulous! :)

    Reply

  76. Karen

    Thanks to you I frosted my very first cake nearly a year ago now :) Indeed one of the skills anyone should have, especially if the cake has a delicious butterscotch filling… haha

    Reply

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