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Tips for Cake Baking: Part 2

April 29, 2009 By Lorraine

Spatula in Copper Bowl
Note: this is Part Two of my previous post, Tips for Cake Baking.

Cream your butter and sugar well. By that, I mean at least three whole minutes. And I don’t recommend softening your butter, unless it’s pretty rock-hard. If it’s a couple of degrees below room temperature, it will cream beautifully right in your stand mixer.

Beat the eggs in one at a time. Nigella Lawson says she’s too lazy to do this, and prefers to add all the eggs at once and “stir like mad”. Um, no- not a good idea. Add your eggs one at a time. I like to add an egg, run the mixer for twenty seconds, and so on. At this point, there’s no danger of overbeating your cake batter, so really get it well incorporated.

Fold in your dry ingredients gently and just barely. Here’s where you want to turn your mixer off- and once you add your dry ingredients (flour, etc.) you never want to go above the “stir” (or the lowest) speed. This right here is where you must not overbeat, or you’ll end up with a tough cake. Ew.

Use buttermilk. I almost always substitute buttermilk for milk in any cake recipe. It makes for a more tender, moister crumb. You can also add a tablespoon of fresh lemon juice to a cup of milk for “instant” buttermilk.

Line your cake tin. I buy huge rolls of baking parchment in bulk, and use it for everything- baking and cooking. I like to line the bottoms of my cake tins with parchment paper, adhering it to the pan with a light spray of baking spray (e.g. Crisco spray, Baker’s Joy or PAM). It makes it so much easier. Note: whatever you do, do NOT line your cake tin with plastic wrap. It will melt. Not pretty.

Start checking your cake a few minutes early. Most unsuccessful cakes have been overbaked. The best thing is to get to know your own oven, its hotspots and cold spots. And remember that your cake will continue cooking for a few minutes after you remove it from the oven, so you want there to be at least a few moist crumbs stuck to your cake tester.

Filed Under: Baking Tagged With: Cake Baking, cake tips, Cakes

Tips for Cake Baking: Part 1

April 28, 2009 By Lorraine

Red Velvet Cupcakes

I’ve baked dozens of cakes, certainly hundreds of cupcakes, in my time- and while I’d like to be able to say that they were all mouthwatering successes, the truth is that I’ve had more than my fair share of failed cakes. The problem with cake baking, you see, is that it’s so very easy to screw up- all it takes is one forgotten ingredient, or one stir too many on your stand mixer, or forgetting to set the kitchen timer…

Today, I share with you Part One of my essential tips for cake baking. Hopefully, they bring you many deliciously successful cakes:

Take your measurements seriously. It’s all very well to dump in a little bit of this and that when cooking, but baking requires precision. After realizing that a one-cup measuring cup differed so much from another, I bit the bullet, bought a weighing scale, and use that to measure almost all my ingredients. I recommend the wonderfully affordable Escali Primo Digital Multifunctional Scale.

Use fresh ingredients. You wouldn’t use rancid butter or rotten eggs in your cooking or baking, and you want to make sure everything else is fresh as well. Check your flour for bugs, the expiration date of your baking powder and baking soda, and so on. Trust me, it matters.

Measure out everything first. It’s called mise en place – literally, “put in place” in French – and here’s its description from Wikipedia:

Recipes are reviewed, to check for necessary ingredients and equipment. Ingredients are measured out, washed, chopped and placed in individual bowls. Equipment such as spatulas and blenders are prepared for use, while ovens are preheated. Preparing the mise en place ahead of time allows the chef to cook without having to stop and assemble items, which is desirable in recipes with time constraints.

Don’t rely completely on the recipe. Why? Because cookbook and recipe writers and editors are only human- they make mistakes too. If something strikes you as very odd, like a missing ingredient or a method that doesn’t make sense, stop and think about it. Go online and search for user reviews on the recipe.

Tomorrow I’ll be posting Part 2 of my Cake Baking Tips, where we’ll tackle mixing and beating and other good things.

Filed Under: Baking Tagged With: baking tips, Cake Baking, cake tips, Cakes

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