Archive | March, 2012

Basic Tools of a Gumpaste and Fondant Specialist

27 Mar

New Update to the Course three page… Check it out! 

Wow This is a lot of stuff, but I make really nice flowers!

Here are my recent flowers

Spagetti bouquet!


Which Cake Design Should I choose for Easter ?

26 Mar

I have to make two cakes… One for cake class and one for my family’s Easter dinner. I can’t choose so help me out. I might change the colors on these but I like the designs.

Yummy Gooey Cookies on a Saturday!

25 Mar

Yesterday I Made Cookies!

My chewy chocolate chip and strawberry jam shortbread cookies. I love both of these recipes because as usual they are very easy to make. The shortbread ones are a recipe from Ina Garten and chocolate chip from a Co-worker. I lost to him in a department bake off years ago and I just had to have that recipe. Here are the pictures I took. 

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Tips from The Baked Scientist:

– These Chocolate Chip cookies are so chewy and gooey, even after cooling. The key is melting the butter then mixing with sugar as opposed to creaming the butter and sugar. Yes that extra yolk makes a big difference! Here is a link to video by Alton Brown about cooking texture. Learn about to make Thin, Chewy or Cake like cookies. I found it super useful.

– You can add anything to these CC cookies. I like white chocolate/cranberry or chocolate chunks with nuts or anything you can think up. Be creative as long as your base is good and you are not introducing any liquids you should be fine.

–  How did I get the jelly in those shortbreads? To be honest I have tried to make these by just doing a thumb print in the cookie. However, the jelly bubbles over the sides. BIG DISASTER. So I figured out a different way. Basically you make a inlay cut. Now those Pepperidge Farm Veronas are no longer that hard to make!

  1. You need three cookie cutters. Rolled out dough and cut out the largest cookie size, 1/4 to1/2  inch thick.
  2. Cut a smaller circle, smaller than the first.
  3. Then cut a hole in the second circle, basically making a hole.
  4. Lay the second circle with the hole in it on top of the first cookie.  Fill it will your choices of jelly.

Course 2 Complete! Check out my final Cake

11 Mar

Visit the ” Cake Decorating Class” link to see what else I made ….

Chocolate Chip Pumpkin Banana Bread Dilemma

10 Mar

Last weekend, in addition to making that fab pumpkin pudding cake I also made Chocolate Chip Pumpkin Banana bread. My boyfriend wanted to have banana bread with chocolate chips so I made one special just for him <3. Here is the picture to prove it.

So I cut half of the bread and brought it over to my boyfriend’s thinking I would be back the next day. I should have cut a slice and photographed it then. But I figured I would be back the next day.

When I got home, the glass loaf pan was on the stove, covered but guess what…. NO PUMPKIN BANANA BREAD! So me being a scientist, I had to use the scientific method to deduce the answer to this problem!

Question #1: Did I take the whole loaf?… No I am positive called the BF to confirm.

Question #2: Maybe I took it out and put it in the fridge? …. NOPE. Can’t be the case because it was still hot when I left (never put hot baked thing in fridge) and secondly, when I looked it was not in the fridge. Where the HELL IS MY PUMPKIN BANANA BREAD? 

Moving on Question #3: Did my roommates eat it? My roommates are pretty good about not eating my baked stuff in their ENTIRETY, especially without saying something. Maybe it accidentally fell on the floor or something? I checked the garbage can. Not in there. So my preliminary conclusion based on results was, they ate it!

I wait for said Roommate to get home, the other one was not here so they were not questioned. I inquired. He said I didn’t eat any Banana Bread! I don’t even like banana bread! (Remember that who stole the cookie from the cookie jar game?) Well someone ate it. All of a sudden his face changed. He says “Unless my friend that came over ate it and didn’t tell me?”  Yes people he was correct his friend came over and ate the rest of my Pumpkin Banana bread!

Here is his story: Well, I had a little tiny piece and it tasted really good. So then I thought this would taste even better if I warmed up. So I cut another slice and heated it up in the microwave. It was sooooo good! So then I had to have another piece and another slice and then well, it was done, gone, finished! It was super good, my birthday is next week can you bake me something?

People you can imagine my inner anger. Who comes to someone’s house eats all of his or her food and doesn’t say anything? He claims he forgot to mention it. But the other part of me thought. It was THAT good? So good he just couldn’t stop and he ate it all! Damn I am good baker!

It was so good that you can bake it for yourself. Super moist, tasty and not too sweet.

Suggestions from the Baked Scientist:

  • Up the sugar by 1/4 cup if you want something a little sweeter. I do not always like my treats sweet.
  • I did half a can of pumpkin filling and 3 bananas. However, you can play with that combo as much as you want just don’t go over 15 oz. Make it all banana or all pumpkin, it’s up to you.
  • To prevent your chips from sinking to the bottom  I added them to the flour mixture


2 Cups all Purpose Flour

1 tablespoon pumpkin pie spice

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup  semi-sweet chocolate chips

1/4 cup of nuts of your choice (optional)

1/2 cup  softened butter

15 oz  canned pumpkin & banana ( see suggestions)

1 1/2 cup of sugar

2 eggs

1/2 cup sour cream

1 tablespoon vanilla flavoring

Oven: 350°F

Pan: Loaf Pan ( 9X5X3)

  • Coat your pan with cooking spray or shortening.  If you  are ambitious you can line with parchment paper ( I didn’t).
  • Combine all dry ingredients: Flour, pumpkin spice, salt, baking soda and powder AND chocolate Chips.
  • Combine wet ingredients: Butter, Pumpkin/banana mixture, sugar, eggs, sour cream and vanilla with an electric mixer on medium speed until smooth. DO NOT OVER MIX it will make your bread very dense not light and moist.
  • Add your flour mixture one cup at a time to wet ingredients until  just combined.
  • Spoon batter into pans and bake for 65 to 70 minutes  (so worth the wait) or until knife/toothpick come out clean from center.
  • They say to let it cool completely but it smells so good while it bakes, taste is ASAP, I wont tell on you!


** Recipe adapted from the


Pumpkin Cinnamon Pudding Cake

10 Mar

This is the perfect thing to bake when you are out of eggs, but still want something delicious!

I baked this one day when I stayed home from work and was not feeling well. So I needed something easy. What always ups my spirits… baking of course!

This was one of the easiest recipes I have done in a while. Just measure, mix and done! Right when I was giving it a taste I realized it was egg-less too! Just can’t beat that.  Scoop on some ice cream and enjoy your treat!

Click here for the Recipe! 

Welcome to Baked by Selene!

3 Mar

Welcome to TheBakedScientist!

Everyone knows I just love Baking!

My love for baking started at a young age. My mom always baked and I was her helper. I read the directions, she put in the ingredients. After getting over the excitement of licking all spoons, bowls and mixing beaters, I realized I really do love baking. When I was old enough she let me do all the work. However for me, it was fun. 

Now I find myself daydreaming of the wonderful things I can bake. Watching the food channel then and running to the grocery store, because I MUST bake what I just saw.  My friends and co-workers always want me to bake them things. I even made chocolate favors, for my best friends baby shower! Now all my friends and followers can join me on my journey. 

So here I go, blogging my baking adventures of all thingsBaked By Selene.

Last Year’s Treasures

3 Mar

Adventures of Selene’s cake decorating class

3 Mar
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