When it comes to baking and making desserts, not all of us seem to get it right. The following is a list of the most innovative and effective tips for baking and making Devilishly Delicious Cakes.
1. Measuring
Always measure the ingredients properly. And the best way to do that is to use weight measure no volume. Accurate measuring is the difference between a light, moist cake and a gummy, dense one. To properly measure, you need three types of measuring tools: a clear measuring cup with a spout for wet ingredients, cups with flat rims in graduated sizes for dry ingredients and a set of measuring spoons.
2. Bringing Ingredients to Temperature
The temperature and consistency of ingredients can also improve — or destroy — the texture of a cake. That means the butter, eggs, milk—everything. Creaming room temperature butter with sugar aerates it, giving your cake that light texture. Adding cold milk or eggs will solidify that creamed butter.
3. Creaming Thoroughly
Cake recipes often call for beating, or creaming, butter with sugar for several minutes. This beating is where the texture and structure of a cake is made. Air is a vital ingredient in cakes, and it takes time to properly incorporate it into the batter. As you beat, the butter will lighten in colour, mixture will be creamy and you should see it increase in volume in the bowl.
4. Beating Eggs
Eggs should also be beaten until light and foamy. They should lighten in colour and fall in a thick ribbon when the beater is lifted out of the bowl. If the recipe calls for adding eggs one at a time, make sure each one is fully incorporated before adding the next.
5. Be careful substituting fats
Most cakes call for butter or shortening. You can substitute one for the other, or use a combination, but don’t just directly substitute a liquid fat where a solid is called for.
6. Use Paddle
Use a paddle (flat beater) to mix your cake batter if you’re using a stand mixer. The whisk is typically used for some specific types of frosting, whipping cream, and other recipes where the introduction of tiny air bubbles is actually desired. However, if making a standard butter cream base frosting, continue to use the paddle, as you don’t want the frosting to be too aerated.
7. Prepare Cake Pan
Grease the bottom of the pan as well as the sides. If you do not prepare the sides of your pan – it affects the rise of your cake. Alternatively, cut a piece of parchment paper to fit the bottom of the pan by placing the pan on top of the paper and tracing it. Grease the sides of the pan then insert the parchment paper
8. Baking
Allow at least 20 minutes for your oven to preheat; it’s best to turn the oven on before you start working on your recipe. Keep in mind that ovens differ and every oven has hot spots. Opening the oven door too often can make a cake fall, so use the window in your oven door to check the cake’s progress when possible. For most recipes, a cake is ready when it starts pulling away from the sides of the pan and a toothpick inserted in the centre comes out clean.
9. Cooling
Cakes cool faster and don’t get soggy when set out on a rack. Leave them in the pans for 10 to 15 minutes before unmolding, then place on a rack to cool completely before frosting.
10. Cutting Layers
To divide a cake into layers, run a serrated knife lightly around the perimeter of the cake, marking the line where to cut. Then draw the knife through the cake with a gentle sawing motion to cut it in half. If the layers come out uneven, put the thicker one on the bottom.
11. Storing
Store unfrosted cakes, well wrapped in plastic, at room temperature for 24 hours. Refrigerating cakes causes them to stale faster, so for long-term storage it’s best to freeze them. To store frosted cakes, keep at room temperature under a cake dome or large bowl unless the recipe specifies refrigeration. For cut cakes, press a piece of plastic wrap against the exposed surface to keep in moisture.
Leave a reply