Mise en place

Early in my baking life I learned a process that I later discovered as 'Mise en place'.  It became one of the most important things I've learned, & it's spilled over into other areas of my life as well.  Mise en place is a french term, pronounced 'MEEZ ahn plahs', which literally translates to "put in place".  It was applied to professional kitchens around the time of Georges Auguste Escoffier (1846 - 1935).  He is legendary for elevating the status of cooking to a respected profession.  Escoffier's approach to kitchen management remains influential, even today, worldwide.  The 'Culinary Institute of America' defines mise en place as "everything in place".  It is a state of mind, as well as a culinary technique.  When used it allows a baker/cook to produce in a more smooth flowing, time-saving process, which allows as much enjoyment as possible.  I offer these steps, along with mise en place as a way of allowing your baking experience to produce as much pleasure as possible.
1-  Prepare your workspace starting with a clean kitchen, & empty dishwasher.  Remove any unnecessary items off countertops, allowing maximum work-space.
2-  Read your recipe, being certain to have sufficient ingredients & proper necessary equipment. 
3-  Wash ingredients, chopping them or preparing them in any necessary manner.  Measure & place each item in an individual container.  (Have a tray available to move things as necessary , to a table or any other area, as required.)  Preheat ovens.
4-  Clean as you go.  (This may be the most important, helpful part of the process.)
Happy Baking!

Aricca's Skillet Cake

1 1/2 c. AP flour                                            6 T veg. oil      
3 T. cocoa powder                                        1 T. vinegar
1 c. sugar                                                       1 T. vanilla ext.
1 tsp baking soda                                           1 c. cold water
1 tsp salt

Preheat oven to 350F.
Sift the dry ingredients together into a 10" cast iron skillet (also works in 8" baking pan).  Make 3 wells in the dry ingredients.  Pour the veg. oil in the 1st well, vinegar in the second well, & vanilla in the 3rd well.  Pour cold water over the top & stir with a fork until well blended.  Bake for 25 min., let cool, then frost.

Frosting:

1 1/2 c conf. sugar                                         2 T. brewed coffee
2 T. cocoa powder                                         Dash salt
3 T. butter, softened

Cream together sugar, cocoa, butter, & salt, until well blended.  Add the coffee & mix well.  Spread over the cooled cake.
(From Penzey's spice www. site)

Laureen's Wedding Cake!

laureenscake

jocakegirl

Cream Cheese Frosting

4 oz butter, softened
8 oz cream cheese, softened
2 # powdered sugar
1 tsp vanilla ext.
2 tsp almond flavor
Blend cream cheese & butter well; add sugar, blending well, & push down sides of bowl to blend all ingredients. Cool if too warm to cover cake to desired effect.