Four Tips For a Perfect Baked Cake

By: Debbie Madson


These tips for a perfect baked cake are designed to be general principles that could be applied to a cake for any occasion, whether you want a simple banana cake or a fancy layered desert cake. While a true baker knows every cake is different, there are tips you can always follow to help make sure your creation comes out of the oven just right.

Tip #1: Preparation

Many an attractive kitchen creation has been spoiled by poor preparation. Always ensure you have the ingredients you need, in the right quantities, before you even begin. You'll find nothing more frustrating to a cake baker than getting half way through the recipe and finding you don't have enough eggs. Neat and arrange the kitchen in order that everything is at hand when it's needed.

Tip #2: The Pan

An essential but often overlooked aspect of baking a perfect cake. The design and size of the pan can play a big part in the result of the finished product, regardless of how well you it is able to else. As well as following the recipe's instructions for preparing the pan, you should take into account factors like the size and thickness as these can have an effect on the length of time the cake should be baked for and the oven temperature. Also, if the pan is too tiny and the mixture is near to spilling within the edges, this could ruin the design of the cake while it starts to rise and expand.
Even be aware that a well used pan blackened by use will absorb more heat and bake faster, whereas a shiny new pan reflects more heat, thus slowing down the baking process. This is why you can have a recipe to the letter and still end up getting a burnt cake in case you are utilizing a beaten up old pan.

Tip #3: Understanding the Science of Cake

Don't be concerned, we are really not about to get too technical here. What this tip refers to mostly can be your understand of what sort of cake takes shape and how the components combine to make the final creation. For instance, it helps to comprehend the leavening agents in your cake - the ingredients making it rise whenever you put it in the oven.

The leavening agent is determined by the type of the cake you are making and the recipe you employ, however it will typically be baking soda, baking powder, air or occasionally yeast - or some blend of these. You should know what the leavening agent is, as if for example the leavening representative is air this will make a change to how thoroughly you stir and mix the components before baking.

Tip #4: Taking off the Cake

All of the our tips for any perfect baked cake handles making certain it stays successfully (until you need to eat it, that is). This is the point where lots of an otherwise-perfect cake has come to grief. Timing can begin to play one factor within this, but there are a few steps you can take to help ease the cake out without running into trouble. The first is to tap the pan lightly on the counter to eliminate air pockets before you decide to take away the cake. Another is to simply insert a greased lining into the pan before you decide to pour in the mix or grease your pan well and then simply remove the lining with all the cake.

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For recipes and more help in baking cakes and learning cake decorating techniques visit www.learn-cake-decorating.com

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