Hey sweets fam! It’s been a while since my last update. Life has been a world wind. Of course 2020 has been a total mess since March. Life has changed so much since COVID-19 hit. I never thought I would have to play “hunger games” and search high and low for baking ingredients. Since the world pandemic, everyone has become a baker! This brings us to this whole purpose of this post.
Back in March when everything started shutting down I had no clue that I would be scraping to find the flour I needed for my orders, or just to bake in general. I’m not sure what it is about stressful times, but baking/cooking has always been my relief. This particular time, I needed bread flour because I desperately wanted to make bread. Of course everywhere was out of loaves of bread….and…bread flour. Like how? On a normal day, there’s a generous supply of bread flour. I mean because what normal person just wakes up and decide “Today I’m going to make bread!”? Well apparently every Texan decided when the world shut down, they needed to panic buy every type of flour known to man. After going to about 4 stores with no luck, I gave up.
What do you do when you can’t make bread? Make cake! LOL Well that’s exactly what I did. My husband and I drove down to my mom’s in Arkansas to get our daughter from her spring break trip. While there, I pulled out the little amount of cake flour I was able to find, and decided I would bake a cream cheese pound cake. You can grab my free recipe by clicking here. Let’s talk about pound cake tips!
Pound cakes can be tricky if you don’t know exactly what to do. Cream Cheese pound cakes were one of the first 2 pound cakes I ever learned how to make. Growing up my Aunt Margurite was the “Family baker”. We were always guaranteed the best biscuits, cakes, and food when visiting with her. So it’s safe to say I learned from the best. Follow these tips and you will be on your way to bringing pound cake to the next family dinner.
- Take your cream cheese out 24 hours before baking. Take your butter, and eggs out 8-4 hours before baking. This is to ensure that all ingredients are room temp. This makes for a smooth process when mixing.
- Be sure to cream your butter, cream cheese, and sugar together really good.
- Be sure to add eggs one at a time until just combined.
- When incorporating your flour remember to not over mix your batter. There’s no saving your batter once you have over mixed it. The key is to always mix until just incorporated.
- Do not forget to prep your pan before you pour in your batter.
- Oven thermometers are always a good investment. Some oven readings can be off by up to 15 degrees if no more.
- DO NOT PEEK. Set your times for 1 hour and 40 minutes. (dark lined Bundt pans may bake faster, and your cake will be a little darker).
- Be sure to let the cake properly cool before flipping the cake out onto your cake plate. Add the glaze AFTER the cake has completely cooled.
I hope all of these tips will help you in your baking journey. If you decide to make this, please be sure to tag me on Instagram or Facebook. You can use the hashtag #JassySassyBakes