Cakes are one of the favorite food of many people both young and old. Here are some baking tips you can use to make that perfect cake partnered with your favorite drink. Be it a cup of coffee, tea, milk, soda or even champagne.
- To measure the volume of a pan or bowl, simply count how many cups of water it takes to fill it to the brim. Do this in the sink to catch any overflow.
A cake is done when it shrinks away from the side of the pan and the top springs back when lightly pressed with your finger, or when a toothpick inserted into the center comes out clean.
- Frosting can be made up to one week ahead and refrigerated as long as it is covered. It can also be frozen up to one month. Let frosting come to room temperature (do not microwave) and beat with a mixer before using.
- To keep the plate clean while your icing a cake, arrange 3-inch-wide strips of waxed paper to form a square covering the plate, center the cake on the strips and frost, then gently pull out the strips.
- Offset spatulas are handy when applying frosting. It’s because the blade is lower than the handle and their angled shape keeps hands in a comfortable position for smoother application. Use a small spatula for hard-to-reach spots.
- Spread cake with a thin layer of frosting to set crumbs, chill in the ref to speed up the process, then apply main frosting.
If you’re decorating with more than one frosting, keep bowls covered with plastic wrap. This will be placed directly on surface of the frosting so it won’t dry out.
Tips for Baking Perfect Cakes
- Cakes can be made one day ahead and refrigerated, topped with a bowl, cake cover, or roasting pan, or loosely covered with plastic wrap. Cake layers can be made up to two days ahead of assembling and kept, well-wrapped in plastic wrap or foil, at room temperature. Layers can even be frozen for up to two weeks.
- If covering a cake with a plastic wrap, chill the cake first to set the frosting, then stick toothpicks into it to keep the wrap from touching the surface. Bring the cake to room temperature before serving.
- Wrap a large cutting board or heavy weight cardboard with foil to provide a surface t serve large or oddly shaped cakes. This is also good to use when transporting a cake. A few dollops of frosting on the platter will keep it from slipping.
- When transporting a filled layer cake, insert a few pieces of dry spaghetti straight down through the layers to keep them from shifting.
- A six to eight-inch chef’s knife. This should be well sharpened. This is best for layered cakes.
To cut, use a light, gentle sawing motion so you won’t mess p the cakes shape.
- If you need to cut sticky foods like candy or fruit leather for decorating, keep dipping the knife or scissors in flour or lightly coat with nonstick cooking spray.
- You can watch more videos on YouTube on the perfect tips to make that perfect cake. Watch these videos and download an ad blocking application for a better viewing experience. Read more on: https://youtubevanced.com