essay on how to make cake

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How to Make a Cake Step by Step

• Categories: Cooking

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Words: 628 |

Published: Feb 12, 2019

Words: 628 | Page: 1 | 4 min read

How to bake a cake (essay)

Works cited:.

• American Psychological Association. (2020). Suicide.
• Centers for Disease Control and Prevention. (2021). Suicide prevention. https://www.cdc.gov/violenceprevention/suicide/index.html
• Harjo, J. (1983). The woman hanging from the 13th floor window. In She had some horses (pp. 53-55). Thunder's Mouth Press.
• National Institute of Mental Health. (2021). Suicide prevention.
• Pilkington, E. (2018). ‘It’s not going to solve anything’: Joy Harjo on why we need poetry in our lives. The Guardian. https://www.theguardian.com/books/2018/nov/09/its-not-going-to-solve-anything-joy-harjo-on-why-we-need-poetry-in-our-lives
• Reckin, R. (2019). The power of poetry: Joy Harjo named first Native American Poet Laureate. National Endowment for the Humanities.
• Sacks, J. (2019). Joy Harjo, the first Native American Poet Laureate, on the importance of literary and indigenous voices. Time. https://time.com/5613967/joy-harjo-native-american-poet-laureate-interview/

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Bake a Cake in 10 Steps

A Quick Guide to the Fundamentals of Cake

The Basics of Baking a Cake

When kids get interested in helping their parents in the kitchen, one of the first things they want to do is to help bake a cake . It's a good choice because cake baking is often an easy, direct process and many recipes follow the same basic steps every time. Knowing the fundamentals allows you to approach making a cake from scratch with great confidence. For this step-by-step example, a chocolate cake is on the menu.

Grease and Preheat

Before you begin baking, grease and flour the pans you are using. These could be 8-inch round pans, 9-inch rounds , a 13" x 9" rectangular sheet, or even a Bundt pan. Then preheat the oven to the temperature as directed in the recipe so that it's ready to bake when you are.

Prepare Your Ingredients

It's important to have all of the ingredients prepared before making the batter. Many cake recipes call for melted chocolate, so you should do that before beginning to mix up the batter. To melt chocolate , you can use a microwave or a double boiler on the stovetop, the traditional method. 

Other ingredient preparation could include chopping nuts or grating of lemon or orange zest.

Whisk the Dry Mix

It's important to correctly measure and then mix the dry ingredients completely so the cake will have an even and proper rise. Use a wire whisk to combine the flour with the leavening agents for a best results.

Cream Your Butter and Sugar

Bring the butter to room temperature before you begin baking. When it has reached the proper temperature, beat it until it's creamy . Slowly add the sugar as you cream your butter if using a stand mixer. If you're using an electric beater or mixing by hand, add a little of the sugar at a time and then mix until you have incorporated the full amount.

Add the Eggs

Add the eggs to the butter and sugar mixture, one at a time, and mix well until blended.

It's Time to Combine

For a chocolate cake , this is generally when the chocolate, flour, and milk are added to the butter and sugar mixture. First, start with the melted chocolate. Be sure to incorporate it completely with the combined butter, sugar, and eggs.

Then, alternately add the dry ingredients and milk to your wet ingredients. Mix well until it is smooth and uniform. Some recipes suggest you wait until the end to add milk; follow your specific recipe for best results.

Pour Your Batter in Your Pan

If making a layer cake, carefully divide the batter between two round cake pans. If you're using a rectangular or Bundt pan, scoop out all of your batter into your prepared pan of choice. Gently tap the pans on the counter to even the tops and remove air bubbles. If necessary, use a spatula to smooth the tops before baking.

Bake and Cool Your Cakes

Bake the cakes according to the time and temperature in your recipe directions. Remove from the oven and cool on a rack for 10 minutes or as directed in your recipe. Remove the cakes from the pans and cool completely on wire racks before adding  frosting . Make sure the top layer isn't upside down on the rack; otherwise, there will be grid lines on the top of the cake.

The Finished Product

Once the cakes are completely cool, it's time to frost them. Choose from basic buttercream icing , cream cheese frosting, ganache , or whipped cream. If you have two round cakes, put one top side down on the serving platter and frost it. Then put the second cake on top and frost the top and sides. Make swirls as decoration, if desired.​

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Expert Advice

Whether you're celebrating a special occasion or just want a sweet afternoon treat, cake is always a good option. And we’re here to help you bake great cake from start to finish, from a breakdown of mixing methods to tips on decorating a celebratory layer cake.

Cake flour vs. all-purpose flour: What's the difference?

The 6 cake mixing methods you need to know

Creaming butter and sugar: How to get it right

How to assemble and frost a layer cake

Recipes to start with.

Classic Birthday Cake

This is the tender, moist yellow birthday cake you've been looking for. Made with the hot milk method , it's simple, reliable, and delicious.

Simple and Moist Chocolate Cake

This simple stir-together recipe — no creaming butter required — takes mere minutes to mix and yields a rich, moist chocolate cake that turns out great every time. 

How to test cake doneness

How to remove cake layers

How to frost a cake

How to bake even cake layers

How to frost layers with a crumb coat

How to use a pastry bag

How to Bake Even Cake Layers

How To Test Cake Doneness

How To Remove Cake Layers

How To Frost Layers with a Crumb Coat

How To Frost A Cake

Frequently asked questions

What's the best way to line cupcake pans.

We recommend cupcake papers, foil liners, and nonstick baking cups — all are successful and easy to use. Avoid tulip papers and nonstick spray used alone, if possible. They have their uses elsewhere (tulip papers are particularly great for muffins) but aren’t a first choice for cupcakes. Read more .

What's the best way to avoid your cake sticking to the pan?

Line the bottom of your pan with parchment paper, then coat the pan’s sides with nonstick pan spray. Baked on parchment, your cake will drop right out of the upended pan onto its cooling rack, and the parchment is easily peeled off the warm cake’s bottom. Read more .

What if I forgot to add salt (or eggs, or sugar!) to my cake batter?

At some point, we’ve all omitted an ingredient in a cake recipe. And the question is always the same: Can it be saved, and how? The answer: It depends on what you forgot and how far along in the baking process you remembered. But the good news is that things can often be saved! Here's how . 

What does "ribbon stage" mean?

Ribbon stage is a necessary step in cake recipes that call for beating eggs and sugar together until a thick, voluminous batter is created, prior to adding the flour and any other ingredients. The ribbon stage specifically refers to the thick, pale, foam-like batter created when eggs and sugar are beaten together. To ensure the batter is properly whipped, directions will tell you it should fall in ribbons. Read more .

What's the best way to cut cake?

We recommend a tomato knife or another relatively short serrated knife; a blade that’s about 5" to 8" is easiest to handle. We prefer a serrated blade to a straight-edged chef's knife, as it makes neater slices with fewer frosting smears. It's also easier if you chill your cake before cutting, run your knife under hot water before using, and clean your knife between slices. Read more .

What's the best cake frosting for hot weather?

Italian Buttercream is always a good bet. Add some shortening to it (about half a cup) as a hot-weather insurance policy. For a less formal cake with simpler decoration, German Buttercream is a good choice. And if you need a cake that can really take the heat, Cream Cheese Frosting is the way to go. Read more .

What do I do if my Bundt cake is stuck?

Let the baked Bundt cool for about 30 minutes on your counter. Place it in a preheated 250°F oven for 3 to 5 minutes; 3 minutes if it's a drier recipe (like chiffon cake), 5 minutes if it's on the moist side (like pound cake). Take the cake out of the oven and carefully turn it over onto a cooling rack. It should release with nothing more than a little jiggling. Read more .

Do eggs used in baking really need to be at room temperature?

If the recipe says so, yes. If you add cold eggs to creamed butter and sugar while making a cake, they may stiffen the butter into small sharp chunks. This hardened butter rips apart the suspension created by beating the butter and sugar — and all of a sudden, the air bubbles needed to aerate the cake are gone. Not a good thing; your cake won’t rise as high and its texture will be coarse. Read more .

Why is my cake turning out dry?

There could be several reasons for this! You may have used too much flour, substituted butter for oil, baked in the wrong pan, or have an oven that runs hot. Read more .

Expert advice

Why the reverse creaming method makes great cake

A pastry chef’s trick for preventing curdled cake batter

The easiest way to upgrade cake is with a soak

Tools and ingredients for your best cakes.

Round Layer Cake Pan

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How to Make a Cake from Scratch That Looks Like It’s From a Bakery

Whether you need a birthday cake or an over-the-top holiday cake, follow these Test Kitchen tips for a cake that’s scrumptious (and picture-perfect) every time.

Karla Walsh began her career at FITNESS magazine in 2010. Since, she's worked at a wide variety of publications full-time, including BHG.com, Recipe.com and as a cross-brand social media specialist. From search engine optimization to features for print to video strategy, she has a diverse background in all things magazines. At the start of 2019, Karla chose to pursue full-time freelance writing and has contributed to more than 3 dozen brands.

Light, fluffy, and covered in frosting—whether it’s a classic vanilla cake or something for chocolate lovers , a deliciously moist cake is a staple centerpiece for any special occasion. Many of our best cake recipes start with the same method: beating butter or shortening with sugar until it’s fluffy. These cakes are sometimes called creamed cakes, because the fat and sugar are creamed together. Using our Test Kitchen’s tried and true methods, we’ll teach you how to make a homemade cake that's so good everyone will think you bought it from a fancy bakery. While it takes a bit of time, you’re about to learn that none of these steps for making a cake are actually very difficult.

BHG/Abbey Littlejohn

How to Bake a Cake

First you’ll have to choose a recipe. You can keep it simple with a yellow cake (pictured above), or you can choose a slightly showier recipe, like a chocolate devil’s food cake or a vibrant red velvet cake . If you’re not a fan of the traditional frostings, try a German chocolate cake . We also have a few birthday cake recipes for celebratory occasions. The possibilities are almost endless, and these directions will help you make them all, but angel food , pound cakes , sponge cakes , and chiffon cakes require different methods, so read up on those separately.

Step 1: Prepare Baking Pans

No one wants a cake to stick to the pan, so it’s important to prep your pans before pouring in the batter. With the exception of angel food and chiffon cakes, most recipes call for greasing and flouring the pan or lining the pan with waxed or parchment paper.

As for selecting the right type of baking pan to use, our Test Kitchen prefers shiny pans, which absorb less heat and produce a golden crust. Pans with a dark or dull finish absorb more heat and may burn your crust, so if you’re using one of these, reduce your oven temperature by 25°F and check on the cake 3-5 minutes earlier than the recipe suggests.

Step 2: Allow Ingredients to Reach Room Temperature

Many recipes require cake ingredients, such as eggs and butter, to stand at room temperature. This allows the butter to blend easily with other ingredients, and the eggs will yield a higher cake volume. (For food safety reasons, don’t leave the eggs at room temperature for more time than specified in the recipe.)

Test Kitchen Tip: Never use melted butter when softened butter is called for. It will ruin the cake’s texture.

Step 3: Preheat the Oven

When a cake bakes too quickly, it can develop tunnels and cracks; too slowly, and it can be coarse. Allow your oven to preheat for at least 10 minutes, and use an oven thermometer to be sure it’s reached the proper temperature. If you’re using dark cake pans, you’ll want to reduce the oven temperature called for in your recipe by 25°F.

Step 4: Stir Together Dry Ingredients

Dry ingredients usually include flour, baking powder and/or baking soda, and salt. Rather than adding each dry ingredient individually to the batter, whisk them together in a bowl beforehand. That way you’ll know the ingredients will be equally distributed throughout the batter.

Step 5: Combine the Butter and Sugar

Wondering how to make a cake with a light, airy crumb ? Creaming butter and sugar is the most important step. Here’s how:

• Using an electric mixer ( Target ) on medium to high speed, beat the butter for 30 seconds. Generally, a stand mixer requires a medium speed for this step, but a hand mixer requires a higher speed.
• Add the sugar (and vanilla if the recipe calls for it) and beat the mixture on medium speed until it is combined and has a light, fluffy texture. This will take 3 to 5 minutes. (Do not cut this short.) Scrape the bowl occasionally while beating. Tiny bubbles will be created as the butter and sugar are combined, which will give your cake that light, fluffy texture.

Step 6: Add Eggs One at a Time

Add the eggs (or egg whites ) one at a time, beating well after each. Their protein creates a structure around the air bubbles that will maintain the texture.

Test Kitchen Tip: Break the eggs individually into a custard cup or small bowl first. This way, if you get shell fragments, you can easily fish them out of the cup, rather than trying to get them out of the batter.

Step 7: Alternate Adding Dry and Wet Ingredients

Alternate between adding some of the dry mixture and some of the milk (or whatever liquid is specified in your recipe) to the butter-egg-sugar mixture, beating on low speed after each addition until everything is combined. Begin and end with the flour mixture, as when liquid is mixed into flour , gluten begins to form. Too much gluten makes for a tough cake, so be sure to start and finish with the flour, and be careful not to overmix once you’ve added liquid.

Test Kitchen Tip: Be careful not to overmix at this stage or you might get elongated, irregular holes in the finished cake.

Step 8: Pour Batter into Pans and Bake

Divide the batter evenly between the baking pans. Use an offset spatula to spread the batter in an even layer. Be sure to spread it to the pan’s edge. Bake your cake according to your recipe’s directions.

Step 9: Check Cake for Doneness

Overbaked cake equals dry cake, and no one wants that. Start checking the cake for doneness after the recipe’s stated minimum baking time, but avoid opening the oven door before then, so that the heat doesn’t escape. For creamed cakes, insert a wooden toothpick near the center of the cake. If the pick comes out clean (with only a crumb or two on it), the cake is done. If there is any wet batter on it, bake the cake for a few minutes more and test in a new spot with a new toothpick.

Step 10: Cool the Cake Layers

Let the cake layers cool in their pans on a wire rack for 10 minutes maximum. To remove the cakes from the pans, run a knife around the edges, which will loosen them from the sides of the pans. Place a wire rack over the top of each cake and flip the pan. Gently lift the pans off, being careful not to tear the edges of the cakes. If you used waxed or parchment paper , carefully peel the paper off the cake.

Allow the cake to cool completely (about 1 hour). This is a key step to letting the cake firm up, making it less likely to break apart as you frost it. (And it keeps the frosting from melting as soon as you spread it!)

Step 11: Assemble the Cake

To avoid crumbs in your frosting, brush the cake layers with a pastry brush. Spread about a ½ cup of frosting over the first layer, then carefully top it with the next layer. Repeat until all the layers are stacked.

Test Kitchen Tip: It takes about 2½ to 3 cups of icing to generously fill and frost a two-layer, 9-inch cake. For a three-layer cake, plan on using 3½ to 4 cups.

Step 12: Add the First Coat of Frosting

The secret to knowing how to frost a layer cake is a crumb coat. To do this, spread a very thin layer of frosting over the sides and top of the cake. This initial coat doesn’t need to look perfect; it’s another way to keep the crumbs out of the frosting. Let the cake stand for 30 minutes so the frosting sets up.

Test Kitchen Tip: For a quick cleanup, tuck small pieces of waxed paper around and under the first layer, which should be on a cake pedestal or cake plate.

Step 13: Frost and Decorate

Using an offset spatula or table knife, generously spread the remaining frosting over the top and sides of the cake, swirling as you go. Once the cake is completely covered, go back and add more swirls as desired. Serve the cake within 2 hours or store in the refrigerator..

Now that you know how to make a cake from scratch, keep practicing your cake decorating skills at home with different colored frosting , piping techniques, and toppings. For more cake ideas, here are some easy and elegant cake recipes to inspire your next baking session.

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How to Bake a Cake

Assessment model print, strong how-to.

This third-grade explanatory essay explains how to bake a cake.

Title: How to Bake a Cake

Level: Grade 3

Mode: Explanatory Writing

Form: How-To

Completed Rubric: How to Bake a Cake Rubric

Blank Rubric: Explanatory Rubric

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Student Model

I love to bake cakes because they make a tasty snack. If you are wondering how to bake a cake, and you don’t know how, this is the way to do it.

The first thing you do is go to the store and get the mix, eggs, milk, and oil. Then you drive back to home sweet home. Next you get a large bowl. After that, you pour in the mix, crack the eggs, and add the milk and oil. Then you set the oven to 350º F. Next you stir it for about 2 minutes. After that you pour it into the pan and put it in the oven for 35-45 minutes The last thing you do is let it cook and wait for a yummy surprise.

Teacher Support:

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The State Standards provide a way to evaluate your students' performance.

• 110.5.b.12.B
• LAFS.3.W.1.2
• 110.5.b.11.C
• 110.5.b.11.D
• LAFS.3.W.2.5

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How to Bake a Cake: A Step-by-Step Guide

Related to:.

How-To: Cake 101 Follow these easy tips for success every time you bake.

Prep Ingredients First, set out your ingredients.

Measurements Matter Take the time to be precise. Accurate measurements mean tastier results.

Bring All Ingredients to Room Temperature Measure your ingredients while the butter and eggs warm up. Batter mixes best when ingredients are at room temperature.

Check Egg Sizes Large eggs are the most common for baking.

Preheat Preheat your oven for at least 20 minutes. Use an oven thermometer so you'll know if your oven is running hot or cold.

Oven Racks Position racks in the center of the oven.

Sifting Use a mesh strainer if your recipe calls for sifting. Just tap the sides and take your time.

Parchment-Paper Lining Trace the cake pan on parchment paper and cut just inside the lines.

Butter the Pan Butter the pan with softened butter or nonstick spray. Line the pan with parchment paper — this will help your cake release perfectly — and butter the parchment.

Flour the Pan Coat the sides, bottom and corners of the pan, then remove excess. The butter and flour combination will help the cake come out of the pan easily once baked. Remove excess flour when prepping the pan.

Preparing a Bundt Pan With Bundt pans, take care to butter all the nooks and crannies, then flour the pan. You're ready to add your batter.

Baking Only fill the cake pan to 2/3 high. Use the center rack of the oven for even cooking.

Rotate the Pan Halfway through the cooking time, rotate the pan 180 degrees.

Done The cake is done when it's firm to the touch.

Toothpick Test A skewer inserted into the center should come out clean.

Cooling Cool in the pan on a rack for five to 10 minutes, then invert the cake onto a cooling rack. Be careful — the pan may still be hot.

Bundt Cake Cooling For a Bundt cake, invert onto a platter. Perfect baking can be a piece of cake! Watch our how-to video for more.

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How to Bake a Cake

For cake bakers, here are the basics of mixing, prepping and baking.

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How To Bake A Cake (Process Essay) 2023

Table of Contents

How To Bake A Cake

How Can I Get Essay For Free and Is it realistic to expect a low-cost, High-Quality Essay from a Cheap Paper Writing Service ?

Introduction

Do you know how to bake a cake? Preparing a delicious dessert is a key skill for those dinner parties and special occasions. Unlike most food-making processes, baking requires precision, and it takes time and practice to master.

Chocolate cake is a deceptively simple variety, but it’s a lot more intricate than it seems. This process essay details a process description of a recipe for making this type of cake flavor.

Inspired to write your own essay on the steps to bake a cake? If you have your unique take on this, check out our Essay Writing Services on our website.

Related: All About Essay Formats

How to Bake a Cake Essay

A cake is often associated with celebrations. While birthdays, weddings, anniversaries, and graduation celebrations, among other similar events, are marked with a variety of food and drinks, cakes remain a key component in such events.

There is nothing more meaningful than making your own cake, for your own friends, for your own special occasion. Allow me to share with you my tried-and-tested recipe for chocolate cake. If it’s your first time, feel free to follow it to the letter, then improvise once you are more comfortable.

To bake this sweet cake, you need the following ingredients:

• a cup of sugar
• one-half buttermilk
• half teaspoon baking powder
• about a cup of unsweetened cocoa powder
• an equal amount of room-temperature unsalted butter
• a quarter teaspoon salt, and a three-quarter cup of flour

For chocolate ice:

• 200 g of plain chocolate
• 200 ml of double cream

The Baking Process

To set the scene in the kitchen, preheat your oven to 350 degrees and grease a standard pan with cooking spray, to avoid anything sticking to the pan unnecessarily.

Kick off your baking journey by mixing together your wet ingredients in a bowl: buttermilk, sugar, eggs, butter, and a bit of vanilla extract. Once you have placed all the ingredients together, blend them well with a hand mixer.

Then comes the dry ingredients. Place in another bowl your cocoa powder, salt, baking powder and flour, then stir the mixture slowly but continuously until the ingredients are fully mixed. It is at this point that the dry mixture should be added to the wet mixture. Use a low level to beat the combined mixture until the batter smoothens. The way to check this is to check if the flour is completely dissolved.

Pour proportionately equal amounts of batter into the pans, which should have been greased and floured. Make the most out of the batter and by transferring even the parts that stick to the side of the bowl.

Now it’s time to let the oven do the rest. Put the pan in the oven and let it stay there between 30 and 35 minutes. After checking on your cake every 5 minutes over that duration of time, bring it out and test if it is ready using a toothpick. You know your cake is ready to cool if your toothpick comes out with no remnants of batter.

If more time is needed, you may extend baking time for 2 more minutes, after which the cake should be removed and cooled in pans over the next 5 minutes. It is recommended that they be placed on a wire rack to allow the hot air to escape completely.

One of the last steps involves decoration using frosting or icing. For frosting, ensure that the cake has completely cooled down before applying to avoid the frost melting over the cake.

Alternatively, it can also be iced. Make the icing by placing in the bowl the measured cream and chocolate, then melt them in low heat over a pan filled with hot water. Let the mixture smoothen and thicken by whisking. Afterward, leave it for an hour or two to keep cooling and thickening.

Now, get those blocks nice and loose by passing a round-blade knife through the inside of the tins. Then remove the pieces carefully, spreading a bit of chocolate icing over each cake layer and putting them on top of the other.

Once done, move the finished work to a serving plate completely ice the collective exterior with chocolate icing.

Related: Essay Writing Simplified: Basics of writing an Essay for Kids

Hopefully, with several rounds of practice, you will master this recipe and even find a way to tweak it to your liking. Once you have perfected your version of the chocolate cake, move on to other flavors to expand your repertoire. The possibilities are endless, yet the process is almost similar. I wish you and your friends the best of luck on your baking journey! May you make many-a-sweet-tooth happy, content, and satisfied with your creations. Have fun!

Short Essay On How To Bake A Cake (Short Essay Sample)

The process of baking cake is a tiring yet fulfilling one. If you have no baking experience, the best way to do this is with friends so that you can learn together. Instead of using cake mix, it is good to make your own cake batter so that you can find a specific recipe that works for you.

What is the best way to go about baking cake? Baking requires you to be precise with your measurements and the order of ingredients. Having said that, it is best to be fully prepared. You can’t “wing” baking; you need to decide first what kind of cake you will be making. Afterward, you should head to your local grocery store for any missing ingredients. Do make sure that you have all the kitchen tools you need, too.

When you are ready, make sure you follow the recipe instructions carefully. Read the directions on how to mix ingredients and what mixing speed to use. Make sure to taste the batter before you pop it into the oven. Of course, the final step is to take out the cake and enjoy eating it!

Related: The Basics of Writing an Academic Essay

How To Write An Expository Essay On How To Bake A Cake

When describing a process, it is vital to be as detailed as possible. Imagine that you are taking somebody through a sequence. It is important that you set the direction for the process, go through the process itself and inform the reader what to expect, and give room for the reader to evaluate the outcome. With baking cake or any other food-related sequence, always start by setting the expectation. What does the reader need to prepare? You need to be specific with measurements and varieties here. Does anything need to be preheated or ready-made? Then imagine how you would go through the process yourself and put the experience in words.

How To Write A Process Essay On A Recipe

A process implies order, and this is what your essay will need if you teach readers how to follow a recipe. Keep your language simple and straightforward, and explain any food-making-related terms. You want to assume that the person following your recipe is doing it for the very first time. In explaining certain parts of the recipe, it would also be good to specify the time expectation, meaning the amount of time they should be spending on it. Leave no room for guessing as you want your reader to end up with a delicious and enjoyable dish. You may also infuse fun tips for decorating, styling and plating. Wish them well at the end of their cooking journey.

Red Velvet Cake Recipe Essay Example

Today our goal will be to bake a red velvet cake topped with cream cheese frosting, and not to burn down the kitchen. Before we do anything we should know why we’re baking a cake personally, it’s to run away from my problems. What’s yours?  We will begin by walking over to the oven and pressing bake at 350℉ which will preheat the oven while we start making the batter. Before we start, let’s grab our ingredients for the batter. We need all-purpose flour, white sugar, baking soda, fine salt, and cocoa powder, vegetable oil, buttermilk, two eggs, red food coloring, distilled vinegar, and vanilla extra. Also before the batter, remember to lightly oil and flour the three nine-by-one-and-a-half-inch pans. Vegetable oil is recommended when oiling the pans but if you don’t have it, use the oil you do have. Now let’s start with what we need for the batter. We will need two and a half cups of all-purpose flour, one and a half cups of white sugar, one teaspoon of baking soda, one teaspoon of fine salt, and one teaspoon of cocoa powder. We will sift all of these dry ingredients in one big bowl. In another bowl, we will need to whisk the wet ingredients until your wrist begins to hurt. The wet ingredients are one and a half cups of vegetable oil, one cup of buttermilk at room temperature, two eggs at room temperature, two tablespoons of red food coloring, one teaspoon of distilled vinegar, and one teaspoon of vanilla extra. After having two separate bowls, one with dry ingredients and another with wet ingredients, we will get our standing mixer and mix the dry and wet ingredients. We will stop mixing the dry and wet ingredients until a smooth batter has formed.

After the batter is formed we will try to divide the cake batter evenly among the three cake pans. It is properly not evenly divided but it’s okay. After the cake batter is in all three pans we will transfer the pans into the oven where they will be spread out and will bake for about 30 minutes. We will start a timer on our phones for 30 minutes while the cake bakes. We will start with our cream cheese frosting. But before we start we need to grab the ingredients which are cream cheese, confectioners sugar, unsalted butter, and vanilla extract. Now we can start. 

We will need one pound of softened cream cheese, 4 cups of sifted confectioners sugar, two sticks of softened unsalted butter, and one teaspoon of vanilla extract. Oh my, all the sugar will probably give me a sugar high. We will need the standing mixer that we used before but with a clean bowl, and we will need the paddle attachment. We will add the cream cheese, sugar, and butter on speed two-to-three where we will speed it up to five and mix until the frosting has become fluffy and light. We will stop the standing machine to scrape off the sides of the bowl with a spatula. After that, we will turn the mixer on back to two to three speeds and add vanilla extract. After adding the vanilla extract we will raise the speed up to seven and wait a bit until turning off the mixer. Turning off the mixer we will remove the bowl, place saran wrap over the bowl and place it in the refrigerator for 30 minutes to an hour. 

Our timer is ring time to check up on the pans in the oven. We will run to our cabinet and grab our oven mittens. Now we have to be careful and open the oven. We will grab one of the pans which we will stick a toothpick in the center of the cake. If the toothpick comes out clean it means the cake is ready to get out of the oven. If the toothpick isn’t clean and comes back with gooey residue it won’t be a bad idea to leave it in longer. Do this method with the other 2 cake pans before taking them out of the oven. 

We will remove the cakes from the oven and run a knife around the edges to loosen the cake from the side of the pan. One at a time we will get each cake and flip them upside down where we will place them on a cooling rack for 30 minutes.  In the meantime, you can sit on the couch and watch videos or wash the dirty bowls. Up to you though, I chose watching videos. Now that those 30 minutes have passed we’re going back to the kitchen and will start by grabbing one cake from the rack. We will place the cake on a rotating cake stand. We will use a palette knife to spread the cream cheese frosting over the top of the cake. We will try and have an even coat of frosting on the cake but we’ll probably not succeed due to my unsteady hand. We will repeat this process three more times. Now that all cakes are frosted we will stack them together and frost the entire cake with the rest of the frosting. Tada! We’re done. We have accomplished making a red velvet cake topped with cream cheese frosting and a big mess. What we didn’t accomplish was burning down the kitchen. 

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Cake, recipes, cookies, cupcakes, & easy desserts for the modern, busy woman.

Addicted to Baking – My Favorite Essay on Baking as a Hobby

If you’re like me, you are probably obsessed with baking, to the point that it’s your every-day hobby.

Below is an essay example about “Baking as my hobby” written by Lauren Bradshaw from CustomWritings – personalized essay writing service established in 2008. You can learn from this sample and write perfect college essays.

As the only boy with five sisters, it wasn’t common that I was attracted to the kitchen. I didn’t particularly enjoy cooking except for when I am doing the steaks with my dad. However, there is just one part of cooking that I am attracted to, baking .

Growing up, I used to love cakes. I would cry for hours unending until my parents got me a piece. I was so addicted to chocolate cake, and my mum used it against me. She would tell me to do the dishes, fold my laundry, or even water the garden for a piece of chocolate cake.

I would gladly do all that and more to get my piece, and my mum is great at baking. Her cake is always near perfect, and she knows how to spice them up with fruits and other sweet additives. Watching her bake in the kitchen at special occasions like Christmas, birthdays and Thanksgiving brought me so much happiness. While some of my sisters didn’t like the idea of baking, I was glued to my mum whenever she baked and asked her many questions about the process then, although some of them were annoying.

As a little boy of seven, I could attempt to bake a simple carrot cake. My love for the chocolate was, and carrot cake became my new cool. On my 10th year, I baked my first cheesecake for the family and got plenty of positive feedback from my mum, sisters, and my dad too.

As I grew, my interest in cake decorations intensified. I would go to parties and carefully observe the decorations on the cakes. Then, I would come home and ask my mum what she thought about it. I got my first camera and took tons of cake pictures I found interesting. As my curiosity grew, my family adopted the idea that I was the chief baker. I took up that position with so much joy as I looked forward to pleasing them. I baked all kinds of easy cakes for deserts. I bought cookbooks and learned new ways to make a great cake without fuss.

From cakes to pies and delicious bread, my love for baking grew with me to my teens until I had to get to college. My mum was crying because since I took over the baking responsibility, she has been free and had not baked for years. My family was sad, but I was devastated because I may have to focus on my studies and lose my passion for baking.

Dad didn’t want me to go into the confectionary business without at least getting a professional certificate, and I correctly understood his plight. I got to college, and my first year was hectic, so I had no time for my hobbies, especially baking. I made new friends and found some that lived around. Made a few visits and found out one of my close friends lives with his family and they were open to my visits.

One day we were all having dinner, and I talked about my baking expertise and how I missed doing what I love most. The family suggested I come around and bake for an upcoming birthday. I was so excited to get another opportunity to display my talent.  I showed up very early on the day before the celebration and got down to work with the help of my friend’s family. They were skeptical at first because I was a boy, but when we were halfway into the process, they were amazed at my knowledge and skills on baking. 

The cake turned out better than they expected, to my amazement. I did a unique decoration, and the celebrant never stopped thanking me. I got a few recommendations and did other side baking gigs while in college, and I was happy with the chance I got.

Baking was my way of relaxing. I loved the smile and people’s faces when they taste my cake or pie, and it gave me a strong push to come up with something better. I loved the compliments I get from mum and dad anytime I bake something extraordinary. They were proud I found something I love and could keep to it. 

Each time I bake, I feel a spark of joy in my soul. It felt like I was born to mix flour and make magic from it. I have other hobbies, no doubt, but none can compare to my love for baking. 

At the end of college, I took to another profession but will always bake whenever I got the chance. Baking will always be special to me, and I hope to pass down my skills to my children.

5 thoughts on “ Addicted to Baking – My Favorite Essay on Baking as a Hobby ”

HEY THATS REALLY NICE AND U ARE SAME AS ME I LOVE BAKING

love the essay your love of baking and mine is same

I love your story, appreciate you sharing it.

Yeah! The essay was wonderful, I’m fond of baking and your amazing essay.

BAKING IS THE BEST!!!

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Paragraph on Cake

Students are often asked to write a paragraph on Cake in their schools. And if you’re also looking for the same, we have created 100-word, 200-word, and 250-word paragraphs on the topic.

Let’s take a look…

Paragraph on Cake in 100 Words

Cake is a yummy treat that we often eat on special days like birthdays or parties. It is sweet and can have many flavors like chocolate, vanilla, or strawberry. Some cakes have layers with frosting in between. The frosting can be in many colors and often tastes sweet too. Some cakes might have sprinkles, fruits, or even candies on top. Making a cake takes time. You need to mix the ingredients, bake it in an oven, and then let it cool. After it cools down, you can put frosting on it. Eating cake is fun, especially with friends and family!

Paragraph on Cake in 200 Words

Cake is a yummy treat that we all love to eat on special days like birthdays, anniversaries, or even just for a snack. It’s a sweet food that is baked in an oven. The main parts of a cake are flour, sugar, eggs, and butter. Sometimes, other things like chocolate, vanilla, fruits, and nuts are added to make it taste even better. The cake batter is first mixed and then put into a mold or pan. After it gets baked and cools down, it becomes fluffy and light, just like a cloud. Many cakes also have frosting, a sweet and creamy layer on top. Frosting can be of many flavors like chocolate, strawberry, and vanilla. Cakes also come in many shapes like round, square, or even heart-shaped. Some cakes have layers with frosting in between. These are called layer cakes. People also decorate cakes with items like candies, sprinkles, and edible glitter to make them look beautiful. Eating a slice of cake is a joy, and it’s even more fun when shared with friends and family.

Also check:

• 10 Lines on Cake
• Essay on Cake

Paragraph on Cake in 250 Words

Cake is a sweet treat that people often enjoy on special occasions like birthdays, weddings, and anniversaries. You can make a cake from different ingredients such as flour, sugar, eggs, and butter. These ingredients are mixed together to make a batter. This batter is then poured into a cake tin and baked in an oven until it is cooked. Once the cake is ready, it is often decorated with icing, fruits, and other toppings to make it look appealing and taste even better. Some cakes are simple, like the pound cake, which has a plain flavor. Others are more complex, like the black forest cake, which includes layers of chocolate cake, whipped cream, and cherries. Cakes come in all shapes and sizes, from small cupcakes to large multi-tiered cakes. Some people even create artistic designs with cakes, shaping them like animals, cars, or famous landmarks. Baking a cake requires patience and practice. Timing is important because if you bake a cake for too long, it can become dry and hard. On the other hand, if you don’t bake it long enough, it may be too soft or raw in the middle. Learning to bake a cake can be a fun and rewarding experience. It’s a wonderful way to express creativity, and the best part is, you get to eat your delicious creation at the end!

That’s it! I hope the paragraphs have helped you.

Explore other popular paragraph topics:

• Paragraph on Cactus
• Paragraph on Butterfly
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Apart from these, you can look at all the essays by  clicking here .

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