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The fine art of baking a cake is a rewarding process that takes time.
With so many recipes to experiment with and flavors to try, no cake ever looks or tastes the same. Unless you are a professional, you’ll never get the consistency the same. Cake making is literally a science. However, there are some baking secrets that the recipe books leave out.
Read on to get that fluffy, mouthwatering texture just right and edge closer to cake perfection.
Measure and Mix
Before you start baking, prepare all of your ingredients out in the open to get them to room temperature. No bakers win the race in a rush. Take your time.
Mixing your ingredients well will transform your bake from good to great.
Creaming your butter and sugar together until fluffy is a stage that is often overlooked, but it’s the most important part! Use an electric whisk to get the perfect cream or, if you are feeling strong, do it with a silicone baking spatula and your muscles.
Before adding your flour, sieve it. Lazy bakers don’t sieve their flour – this is why cakes are dry! By sieving your flour, you seal in the moisture by giving it the air. Finally, when combining your ingredients, stop as soon as the flour is not visible – and you’re ready to bake.
Tip: to inhance the flavors of your cake, add spices or zest when creaming ingredients, instead of to the flour
Quality of the Pan
All tins and pans have a specific purpose.
Using the wrong pan can result in an undercooked cake or sunken center as the heat struggles to get to the middle. By choosing a good quality cake pan, you will get great results every time.
You can stop your cake from sticking to the pan by using coconut oil or use the end of a stick of butter to lightly grease the pan and cooking parchment paper- you’ll need to use both! Once it’s cooked, leave your cake in the tin until it’s completely cool before decorating. Never skip this step or your icing might become runny and ruin not only the look but the cake as well.
Undercook Your Cake
Moisture is everything.
For the best bake, set your timer five minutes before the suggested time on the recipe. This professional secret is a gentle reminder that all ovens are different! Experiment with your baking times to discover what is best suited for your oven.
To test your cake, push the center of it to see if it bounces back. If it doesn’t, give it that extra 5 minutes. Don’t go over that time. An alternative is to check it with a toothpick. Poke the toothpick in the center of the cake and pull it out. If there is nothing dripping or sticking to it, then the cake is ready to be taken out of the oven.
Piping Like a Pro
The first secret to great piping is to have a completely cool cake to work with.
The next is the density of your icing or cream. Your cake topping must be thick and stabilized for piping. There are 5 ways to make stabilized whipped cream and icing that will meet all of your cake decorating needs.
With a good cream or icing and a cool cake, you will pipe like dream and have much more control for making your design.
The secrets are out! Following these useful steps to baking cake like a professional will have you baking perfect cakes that taste great. Have fun and experiment to find your baking style and technique. But most importantly, have fun enjoying the fruits of your labor… Delicious cake!
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