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Best Friend’s Birthday Cupcakes

Saturday was my best friend’s birthday and it’s terrible to say but we haven’t been able to see each other for over a year, which is probably the longest we’ve gone since she moved to Georgia over 5 years ago. She specifically requested that the cupcakes not be chocolate, so I decided to get a little creative. If I know anything about my best friend at all, it’s that she loves Lindt chocolate, which is what inspired me to make these cupcakes. They’re currently making their way to southern Georgia right now and it breaks my heart to know these cupcakes won’t look anything like they do in my pictures, but I’m just happy she can enjoy them! Happy birthday Melissa!!!!!

Lindt Stracciatella Chocolate Cupcakes

Cupcakes

Adapted fromWilton

  • 3 cups cake flour sifted
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup butter or margarine softened
  • 1 3/4 cups granulated sugar
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/4 cups milk
  • 8 ounces white chocolate, melted
  • 6 ounces milk chocolate bar, grated
  1. Preheat oven to 350°F. Line muffin pan with baking cups
  2. Sift together flour, baking powder and salt; set aside
  3. In large bowl, cream butter and sugar with electric mixer until light and fluffy
  4. Add eggs and vanilla; mix well
  5. Add flour mixture alternately with milk, beating well after each addition. Continue beating one minute
  6. Melt white chocolate in microwave on medium power for 1 minute. Stir, then microwave for another 30 seconds. Stir melted chocolate into the batter
  7. Grate chocolate bar over the batter and stir in the batter
  8. Pour into prepared cups and top off with Lindt chocolate ball. Bake 18-20 minutes or until toothpick inserted into center of cupcake comes out clean
  9. Cool 10 minutes. Turn out onto cooling rack; cool completely

Chocolate Buttercream Frosting

  • 1 cup butter, softened
  • 3-4 cups confectioners’ sugar
  • 1 tablespoon cocoa powder
  • 1/4 cup Hershey’s chocolate syrup
  1. Beat butter on high speed until light and fluffy
  2. Add confectioners’ sugar, 1 cup at a time until desired consistency is reached
  3. Beat in cocoa powder and syrup
  4. Place into piping bag and frost cupcakes

Pre-baked

Post-baked. Yes, those are Ariel paper liners. She is Melissa’s favorite Disney Princess…I couldn’t resist 😉

I’d have to say this is definitely my best frosting work yet! I think I’m finally getting the hang of it!!!

Vanilla Valentine Cupcakes

Ever since I was little, I’ve always loved Valentine’s Day simply because I used to have so much fun filling out valentine cards and seeing who would give me one as well. Today I still love this holiday but for different reasons. Because I get to spend it with the love of my life :)!

As for the recipe, it didn’t exactly turn out how I hoped. I baked a sheet cake which I added pink food coloring to so that when I cut out pieces of cake using a heart shaped cookie cutter and baked a cupcake around it, you would be able to see the heart when you bit into it. However my oven SUCKS and over-baked the cake (even though I took it out 7 minutes before I should have) and the pink color wasn’t dark enough so the heart pretty much blended in with the cupcake. Yet it was still very tasty!

Sheet Cake

About.com

  • 2-1/4 cups sifted cake flour
  • 1-1/2 cups sugar
  • 3 teaspoons baking powder
  • 1/2 cup butter, softened
  • 1/2 teaspoon salt
  • 3/4 cup whole milk
  • 1-1/2 teaspoon vanilla
  • 4 egg whites
  • 4-5 drops red food coloring

Billy’s Vanilla, Vanilla Cupcake

Martha Stewart

  • 1 3/4 cups cake flour, not self-rising
  • 1 1/4 cups unbleached all-purpose flour
  • 2 cups sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
  • 4 large eggs
  • 1 cup whole milk
  • 1 teaspoon pure vanilla extract

Billy’s Vanilla Buttercream

Martha Stewart

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 6 cups confectioners’ sugar
  • 1/2 cup milk
  • 1 teaspoon pure vanilla extract
  1. Preheat oven to 350 degrees. Grease and flour a 13×9″ pan and line bottom with waxed paper. Sift flour, sugar, and baking powder into a large mixer bowl. Add butter, salt, milk and vanilla. Beat on slow speed until blended. Then beat on medium speed for 2 minutes, occasionally scraping down the sides of the bowl. Add unbeaten egg whites and beat two minutes longer at medium speed. Mix in enough drops of red food coloring to turn the batter a dark pink/light red shade
  2. Pour batter into prepared pan and bake at 350 degrees for 35-40 minutes or until cake is light golden brown and is beginning to pull away from the sides of the pan. Cool completely
  3. Once cool, cut the cake in half out as many hearts as you can from both halves of the cake. Save the scraps for snacking (trust me, you’ll want to!)
  4. Turn oven down to 325 degrees. Line cupcake pans with paper liners and put a cake heart inside each one; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour
  5. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat
  6. Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes
  7. Transfer to a wire rack to cool completely. Repeat process with remaining batter
  8. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency
  9. Frost cupcakes and decorate with pretty Valentine’s Day sprinkles!!

Pre-baked sheet cake

Cutting out the hearts. Aren’t these adorable?! This part was so much fun!

Pre-baked cupcakes with the hearts inside them!

I was so disappointed to cut into it only to find you can hardly see the heart 😦

That’s okay, they still got great reviews. Happy Valentine’s Day everyone!!!

Snickerdoodle Cake with Cream Cheese Frosting

Whoops, this post is a little late due to my hectic schedule at week. The bottom line is, the end of the semester at college is VERY stressful and students at this time should probably be avoided at all costs :). Now on to the recipe! At Thanksgiving, my family began planning my cousin’s family birthday party for this weekend since she’s turning 22 on the 7th! Happy early birthday Nicole!! :). She asked me to make her birthday cake for her and originally she said she wanted a carrot cake, but I knew no one in my family would eat it especially since I swear my mother took an oath as a child to never touch fruit or vegetables in her life, even if they are incorporated in a dessert. So instead, Nicole told me she wanted a snickerdoodle cake like the Mini Snickerdoodle Bundt Cakes I made for Thanksgiving.

Snickerdoodle Cake with Cream Cheese Frosting

Cake

Adapted from Martha Stewart

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups cake flour (not self- rising), sifted
  • 1 tablespoon baking powder1/2 teaspoon salt
  • 1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 3/4 cups sugar, plus 2 tablespoons for dusting
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups milk
  1. Preheat oven to 350 degrees. Spray two 9 inch cake pans. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon
  2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each
  3. Divide batter evenly among pans, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cakes

Frosting

Itsy Bitsy Foodies

  • 1 8-ounce package cream cheese
  • 1/2 cup butter, softened’
  • 2 tsp vanilla
  • 4 cups powdered sugar
  1. Cream butter and cream cheese together
  2. Stir in vanilla
  3. Add in 4 cups powdered sugar, 1/2 cup at a time until desired consistency is reached

Here is a picture of the batter which had a very thick consistency

And here are the cakes, right before popping them into the oven. I dusted the tops of them with a little cinnamon sugar as well just to bring out the flavors a little more

Frosting this thing was definitlely quite a battle. I sliced both cakes in half and put a layer of frosting between each (yeah, it was a huge cake). But now I know why I have never been a fan of baking cakes…you need so much patience!!!

Uh, yeah…I was not kidding when I said the cake was huge. Maybe now you believe me! 😉

Pumpkin Mousse Cake

Happy thanksgiving everyone! I know it’s a little late but I’m just able to update my blog tonight after finally returning to school. Break was absolutely amazing and I’m already homesick but soon enough and I’ll be off for a whole month!

Anyways, my thanksgiving day experience. I woke up at 5:30 in the morning to shower and get ready because I had to go to the store to get everything I needed. I literally baked from 6:30 AM-12:30 PM (okay I did have a little break in between because I went to the gym…) but still. Six hours! This was a recipe I have actually been wanting to try for an entire year now. I was planning on making it last thanksgiving but a year ago, I didn’t even know what the term “stiff peaks” meant and it seemed like every time I tried to use heavy cream, it would just never whip up (I have a patience problem). But today heavy cream doesn’t scare me as much and I can make stiff  peaks no problem!

Pumpkin Mousse Cake

Williams Sonoma

Gènoise

  • 1⁄2 cup sugar
  • 4 eggs
  • 3⁄4 cup cake flour, sifted
  • 3 Tbs. unsalted butter, melted
  1. Preheat an oven to 375°F. Line the bottom of a 9-by-3-inch round cake pan with parchment paper
  2. In the bowl of a stand mixer, whisk together the eggs and sugar by hand until combined. Place the bowl over but not touching simmering water in a saucepan and gently whisk until the mixture registers 140°F on an instant-read thermometer, about 3 minutes. Put the bowl on the mixer fitted with the whisk attachment and beat on high speed until the mixture is pale and almost tripled in volume, 5 to 8 minutes
  3. Remove the bowl from the mixer. Sift the flour over the egg mixture in two additions and carefully fold in with a large rubber spatula. Fold a large dollop into the melted butter, then fold back into the egg mixture
  4. Pour the batter into the prepared pan and smooth the top. Bake until the top is browned, about 20 minutes. Transfer the pan to a wire rack and let cool completely. Run a table knife around the edge of the pan and invert the cake onto a work surface. Turn the cake right side up. Use as directed in the specific recipe for a layer cake or jelly roll

Cake

  • 2 1/4 tsp. (1 envelope) unflavored gelatin
  • 2 Tbs. cold water
  • 1 3/4 cups fresh pumpkin puree or canned pumpkin puree
  • 1/2 cup granulated sugar
  • 1/4 tsp. salt
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 1/4 tsp. freshly grated nutmeg
  • 1 Tbs. dark rum (I used 1/4 tsp. rum extract)
  • 1 2/3 cups plus 1/2 cup heavy cream
  • 1 tsp. confectioners’ sugar
  1. In a small bowl, sprinkle the gelatin over the cold water, stir and let soften until opaque, about 3 minutes
  2. In a saucepan over medium heat, combine about 1/2 cup of the pumpkin puree, the granulated sugar and salt and heat, stirring, until the sugar dissolves. Stir in the softened gelatin and let cool to room temperature. In a bowl, stir the pumpkin mixture into the remaining pumpkin puree. Whisk in the cinnamon, cloves, nutmeg and rum extract
  3. Using a stand mixer or by hand, whip the 1 2/3 cups cream to soft peaks. Using a large rubber spatula, gently fold one-third of the whipped cream into the puree, then fold in the remaining cream, making a mousse
  4. Peel off the paper from the bottom cake layer. Put the layer, cut side up, into the bottom of a 9-inch round springform pan. Spread half of the mousse evenly over the cake. Trim 1/2 inch from the outside edge of the remaining layer. Center it, cut side down, on top of the mousse. Top with the remaining mousse, pushing it between the cake and the pan and smoothing the top. Refrigerate until set, at least 4 hours or up to overnight
  5. Warm the sides of the pan with a kitchen towel soaked in hot water and wrung out. Remove the pan sides and smooth the sides of the mousse with a frosting spatula
  6. Whip the 1/2 cup cream and the confectioners’ sugar to medium peaks. Spoon into a pastry bag fitted with a 1/2-inch star tip (see related tip at left). Pipe shells around the top edge and a few in the center of the cake. Run a thin knife under the cake to free it from the bottom of the springform pan and transfer to a serving plate. Refrigerate until ready to serve. Serves 10 to 12

Here is the finished sponge cake!

Cooked pumpkin looks very strange but let me tell you, does it smell phenomenal

 

The mousse came out to be quite an interesting orange color. I think it looks like Crayola’s macaroni and cheese crayon 😉

Unfortunately I didn’t get any pictures with the final layer of whipped cream, but this was definitely a hit with the pumpkin lovers at my family’s thanksgiving dinner!

    Let’s Go Bananas Part 2

    Posted on

    After baking banana bread, I was still left with 4 ripe bananas that I had to use fast before they were completely rotten. I had been debating between quite a few recipes and I really wanted to attempt banana cake doughnuts but for some reason I settled on another Martha Stewart cupcake recipe. I will make those doughnuts one day, however!


    Banana Cupcake Recipe

    Martha Stewart

    • 3 cups sifted cake flour (not self-rising)
    • 1 1/2 teaspoons baking soda
    • 3/4 teaspoon baking powder
    • 3/4 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 6 ounces (1 1/2 sticks) unsalted butter, softened
    • 1 1/2 cups packed light-brown sugar
    • 3 large eggs
    • 4 very ripe large bananas, mashed (about 2 cups), plus sliced bananas for garnish
    • 3/4 cup buttermilk
    • 1/2 teaspoon pure vanilla extract
    • 1 cup chopped pecans
    1. Preheat oven to 350°. Line standard muffin tins with paper liners
    2. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition
    3. Reduce speed to low. Mix any remaining wet ingredients in a bowl if needed (mashed bananas, buttermilk, and vanilla extract)
    4. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry
    5. Scrape sides of bowl and stir pecans into batter
    6. Divide batter among muffin cups, filling each 2/3 full
    7. Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks

    Cosi bananas! Soooo mushy…

    At this point  I had to leave for work so I covered the bowl with aluminum foil and stuck it in the freezer. I googled it and people said you can freeze bananas and they won’t go bad!

    Okay so pretty much exactly 24 hours later, I was finally ready to continue the process…

    Now as for the frosting…again I was pressed for time because I had to go to work (believe me, I KNOW I work too much and I suppose I had time earlier in the day but I had to go with Kamil to pick up his brand new Dodge Journey!!!) so I decided against the recommended caramel buttercream frosting. Plus, I really didn’t want to sacrifice three sticks of unsalted butter that I constantly have to keep restocking anyway. My original plan was to buy some Duncan Hines caramel frosting while I was at Stop and Shop but they didn’t have it, so i opted for Betty Crocker’s coconut pecan frosting instead

    I definitely had some trouble making the purchase because I normally NEVER buy any store bought frostings or cake mixes since it just isn’t the same. Also, the “frosting” didn’t even look or have the fluffy texture of frosting, it felt more like a spread if anything. That’s why I felt like I kind of took the dessert out of this recipe and transformed it into more of a quickbread-ish breakfast type deal…which I guess isn’t necessarily a bad thing. On the bright side, the frosting smelled fantastic! And I tried to keep up the pecan theme of the recipe, I just went a little more tropical with the combination of the banana and coconut

    Heaven and Hell Cupcakes

    Oh. My. God (no pun intended). You know how every once in a while you’ll hear someone say “don’t try this at home”? Yeah, well this applies here. In fact you might want to even close out of this post completely just in case you might be tempted to make these. Basically- I took an already challenging and intricate recipe and made it even harder, more tedious, and more expensive. These things literally caused me to spend an ENTIRE day in the kitchen.

    Devil’s Food Cupcakes

    Martha Stewart

    • 3/4 cup unsweetened Dutch-process cocoa powder
    • 3/4 cup hot water
    • 3 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1 1/4 teaspoons coarse salt
    • 1 1/2 cups (3 sticks) unsalted butter
    • 2 1/4 cups sugar
    • 4 large eggs, room temperature
    • 1 tablespoon plus 1 teaspoon pure vanilla extract
    • 1 cup sour cream, room temperature
    1. Preheat oven to 350°. Line standard muffin tins with paper liners
    2. Whisk together cocoa and hot water until smooth
    3. In another bowl, whisk together flour, baking soda, baking powder, and salt
    4. Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes
    5. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed
    6. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low
    7. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
    8. Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely

    Don’t get me wrong, I love a Martha Stewart recipe as much as the next person. But she can never get the recipe yield right! I always end up with so much extra batter. So rather than throw it all away, I broke out my mini tart pan and made miniature devil’s food cupcakes (just cut the baking time in half)

    Soooo cute!!

    Angel Food Cupcakes

    Annie’s Eats

    • 1 cup cake flour
    • 1 1/2 cups granulated sugar
    • 1/4 tsp. salt
    • 12 large egg whites
    • 1 tsp. vanilla extract
    • 1 1/2 tsp. cream of tartar
    1. Preheat the oven to 375° F.  Line two cupcake pans with paper liners
    2. In a small mixing bowl, sift together the flour, 3/4 cup of the sugar and the salt; set aside
    3. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites with the vanilla and cream of tartar on medium-high speed until soft-medium peaks form
    4. Gradually add the remaining 3/4 cup sugar, continuing to beat until stiff peaks form.  Gently fold in the dry ingredients using a rubber spatula, being careful not to deflate the batter
    5. Divide the batter evenly between the prepared cupcake liners and bake for 12-15 minutes or until light golden
    6. Let cool in the pans for 5 minutes, then transfer to a wire rack to cool completely

    This is where everything started to go downhill. My egg whites just would NOT whip up. And it’s not like it was a little mistake either, it was an entire carton of eggs down the drain. Ugh at least attempt number 2 was successful…

    Again, the recipe yield was off and I ended up with enough batter to resort to my mini tart pans. I was beginning to think this was a Martha Stewart recipe! (…okay corny joke over)

    Peanut Butter Mousse

    Epicurious

    • 1 1/2 lbs. cream cheese, at room temperature
    • 4 cups smooth peanut butter, at room temperature
    • 3 1/2 cups confectioners’ sugar, sifted
    • 1 1/2 cups heavy cream
    1. In large bowl, beat cream cheese, peanut butter, and confectioners’ sugar on medium until smooth and fluffy, about 3 minutes
    2. Put cream into a large bowl and beat on high until stiff peaks form
    3. Fold cream into peanut butter mixture; refrigerate

    I’ve always been a HUGE fan of peanut butter, I mean I used to just eat it straight out of the jar. But after baking all day and making this diesel mousse recipe, the smell of it made me completely nauseous. Plus there was just wayyyy too much of it, I should have cut the recipe in half if that. Yet I decided to skip the refrigeration and just begin assembling these beasts. There was nothing “heavenly” about them anymore!!

    All I did was cut both cupcakes in half horizontally and stacked the layers on top of each other beginning with the bottom of the devil’s food cupcake and ending with the top of the angel food cupcake, with a thin layer of the peanut butter mousse in between. This is exactly what the Heaven and Hell cake calls for but with layers of cake rather than annoying little cupcake layers (you can read the actual cake recipe here)

    They kind of ended up looking like a reverse Big Mac. My dad actually asked what “mini burgers” were doing in the fridge

    From here, they went straight into the freezer. I only did a dozen before I got totally sick of them. Plus the other pan of angel food cupcakes didn’t turn out so hot 😦

    Chocolate Ganache

    Epicurious

    • 2 lbs. milk chocolate, chopped
    • 1 1/2 cups heavy cream
    1. Place chocolate in medium bowl
    2. Bring cream to boil in 2-qt. pan
    3. Pour cream over chocolate; melt for 5 minutes
    4. Stir chocolate and cream. Cover; rest for 4 hours

    Ta daaaa! The ganache started hardening pretty quickly which was better for me when I was frosting them (even though my hands still ended up completely brown). The cake recipe calls for sticking it in the fridge for another couple of hours before slicing just to firm up, but I didn’t bother for that long since they’re so small. The torture is over! Now on to the GIANT mess in the kitchen…

    Math and Cookies

    As many of you know, for my end of the year statistics project, I tested different types of flour in cookies to see which one people liked the most. This was the most fun I’ve had with a project well…in all four years of high school. Better late than never I suppose…

    Question: What type of flour makes the tastiest chocolate chip cookie?

    H0: People find chocolate chip cookies made with any type of flour to be equally tasty.

    HA: People find chocolate chip cookies with made with one flour to be tastier than the rest.
    Martha Stewart’s “Soft and Chewy Chocolate Chip Cookies”

    • 2 1/4 cups all-purpose flour
    • 1/2 teaspoon baking soda
    • 1 cup (2 sticks) unsalted butter, room temperature
    • 1/2 cup granulated sugar
    • 1 cup packed light-brown sugar
    • 1 teaspoon salt
    • 2 teaspoons pure vanilla extract
    • 2 large eggs
    • 2 cups (about 12 ounces) semisweet and/or milk chocolate chips
    • Bake @ 350° for ≈ 9 minutes

    Alton Brown’s “The Chewy”

    • 2 sticks unsalted butter
    • 2 1/4 cups bread flour
    • 1 teaspoon kosher salt
    • 1 teaspoon baking soda
    • 1/4 cup sugar
    • 1 1/4 cups brown sugar
    • 1 egg
    • 1 egg yolk
    • 2 tablespoons milk
    • 1 1/2 teaspoons vanilla extract
    • 2 cups semisweet chocolate chips
    • Bake @ 375° for ≈ 9 minutes

    Alton Brown’s “The Puffy”
    • 1 cup butter-flavored shortening
    • 3/4 cup sugar
    • 1 cup brown sugar
    • 2 1/4 cups cake flour
    • 1 teaspoon kosher salt
    • 1 1/2 teaspoons baking powder
    • 2 eggs
    • 1 1/2 teaspoons vanilla extract
    • 2 cups semisweet chocolate chips
    • Bake @ 375° for ≈ 9 minutes

    Joy the Baker’s “Whole Wheat Chocolate Chip Cookie Dough”

    • 2 1/4 cups whole wheat flour
    • 1 teaspoon salt
    • 1 teaspoon baking soda
    • 1 cup brown sugar, firmly packed
    • 1/2 cup granulated sugar
    • 1 cup unsalted butter, softened
    • 1 teaspoon vanilla extract
    • 2 eggs
    • 2 cups semi sweet chocolate chips
    • Bake @ 350° for ≈ 9 minutes

    Phew, making all those cookies was quite tedious but carrying out the experiment was definitely the most rewarding. Each person taking part in the experiment would try all 4 cookies (without knowing which one they were tasting obviously!) and they would rate them 1-4 collectively with a rating of 1 being the best. I also asked them what their cookie preference was i.e. chewy, thin, cakey, crunchy, etc.
    They were all pretty excited to be getting cookies…
    …Some more than others
    After counting up all the results, here is the raw data:
    In order to test whether I would reject or fail to reject my null hypothesis, I had to perform a Chi Square Goodness of Fit test which means I had to subtract my expected count (which was 16.75 because 67 people took part in my experiment, there were 4 cookies, 67/4=16.75 blahblahblah…) from my observed count, square it, and then divide by my expected count. I know, I know. I hate math too but here it is:
    My significance level was .05 and I had 3 degrees of freedom because there were 4 cookies so after I entered that into my calculator, my p-value was . 00016615391. Therefore, because it was so small, at a α= .05, the probability of all four cookies being rated equally in “tastiness” (16.75 voting each cookie #1) is less than.01%. Therefore, I reject my null hypothesis that people like chocolate chip cookies made with any type of flour to be equally tasty in favor that people find chocolate chip cookies made with one type of flour to be the tastiest over the rest. And now we know that flour is bread flour! I personally believe it was because bread flour has the most gluten in it, giving it the chewiest texture.

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