Cake Baking Tips And Tricks!
Here are some really handy cake baking tips and tricks for you to use…
1) Preheat the oven first before starting to bake, make sure the rack is in the center of the oven (unless directed differently in the recipe) and keep pan in the center of the rack. If you’re baking more than one pan at a time, keep them at least 2? away from the walls of the oven and from each other.
2) Add 1 envelope of unflavored gelatin to the cake batter, helps prevent the top of the cake splitting or cracking.
3) Add a teaspoon of lemon juice to the butter and sugar called for in the recipe before mixing the rest of the ingredients. Helps make the cake lighter.
4) Separate eggs before adding them to recipes-beat yolks till golden and creamy then add to the butter/sugar mixture. Beat the egg whites until light and frothy before folding them into the butter mixture.
5) Substitute oil in the recipe for unsweetened applesauce or plain yogurt. Your measure can be 1:1 or 50/50. For example, if the recipe calls for 1 cup oil, use 1/2 cup oil and 1/2 cup applesauce. Different types of cakes will offer different results for texture and taste, but a good start would try the 50/50. Not only helps for moister cakes, also cuts fat.
6) To cut fat, try baking a cake without greasing the pans even if the recipe mentions to do so. You can just place a waxed paper liner to fit the bottom of the pan, then pour in the batter. This will also help remove the cake cleanly. For high cakes, you’ll want to still grease and flour sides of pans if specified.
7) Use a paper cupcake holder, a paper towel, a piece of wax paper, the butter wrapper paper or a plastic baggy to grease the pans without messing up your hands. You could also use a pastry brush.
8) Using a toothpick, wood skewer or a piece of raw spaghetti, test the cake for doneness by placing the toothpick into the middle of the cake. If it comes out clean, the cake is done.
9) If you are having problems with your cake sticking to the pan try turning the cake over on a sheet of wax paper or a cooling rack. Place a clean, thin cotton towel on top of the cake pan and using a hot steam iron, heat the bottom of the pan for a few minutes. The pan should lift off cleanly.
10) Ice the cake with a thin layer of frosting, then refrigerate (covered). After an hour you can do a complete frosting job. This helps keep the crumbs at bay and your outer frosting layer should be crumb free.
Do you love to bake? If so make your job of mixing ingredients easier with a quality stand mixer. One of the best mixer’s on today’s market is the Cuisinart Stand Mixer. Another great quality stand mixer to check out is the Hamilton Beach Stand Mixer. To find out more about these mixers and to read more quality stand mixer reviews please follow the links provided.
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