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Cake Recipes Tips and Ideas

Cake Recipes Tips and Ideas - The following information on cake recipes provided with mouth-watering photographs to help you with your presentations. Nothing beats the aroma and flavor of a home baked goodies. Weather decadently rich in chocolate fruity, delicate, spongy chiffon cake, yolks less or egg less cake.

Cake is often served as dessert of many occasions, particularly weddings, anniversaries, birthdays, holiday events or any events. Smaller size cake for individual serving like cupcake or mini bundt cake.

cake recipes tips and ideas

Larger size for bigger serving may be made depending on the guests or the occasions. You can present your home baked goodies with a lot of options for the decorations. Don't just give them a plain or boring presentation.

If you have favorite cake recipes go right ahead and use cake recipes that you have, you can always use the mouth-watering photographs that I have provided in these cake recipes. Always be creative and don't be afraid to try something new.

If the ingredients that listed in these cake recipes are limited, you can always substitute with something else. And remember, practice makes perfect. This is cake recipes tips and ideas.

Cake Recipes Basics

Cakes are divided into two categories. Butter cakes include pound cake, yellow, white and chocolate. These cake recipes use butter, oil or shortening to moistness and richness. Using baking soda or baking powder as the leavened. Soften the butter first so the sugar will mix easily. Sponge cake, these cakes got their high volume from beaten eggs.

Sponge cakes do not contain butter, oil and shortening. Angel food cakes are literally fat free because they use only the egg white. Chiffon cakes are also lightened with beaten eggs, but they are not really sponge cake because of the oil they contain. When preparing this type of cake, make sure to beat the eggs to the right stage, do not over beat or under beat. Just when they stiff peak stop the mixing, stiff but not dry.

Fold them gently into the batter or they will lose they air and volume. Layer cakes means cakes with more than one cake stacked on top of another put them together using fillings or frosting. Cut the cake horizontal way carefully. Cakes may be baked round, square or other special shaped, just read and follow the instructions.

Preparing the Pans

Always use the pan size that called for in the recipes. The cake will not rise properly or brown evenly if the pan is too large. The batter will run over the top if the pan is too small. Fill pans half full. For butter cakes, grease the pans, use the oil spray, use the brush to coat the pans with butter or oil.

You might sprinkle flour into the grease pan, coat evenly and tap lightly to remove the excess flour. Or place a wax paper on the bottom of the greased pan. Sponge cakes or angel food cakes are usually baked in the tube pans. No grease are needed in the angel food cakes making. The ungreased pan lets the batter to cling to the sides of the tube pan as it rises.

Baking

Always pre-heat the oven. Level the oven racks. Try not to open the oven door during the first 15 minutes of the baking time. The temperature must remain constant in order for the cake to rise. Use the wooden pick to check. It will comes out clean and dry when its done. Or the top will spring back when you touch it for the sponge cake.

Cooling

After removing the butter cake from the oven, let them stand in their pan for 10 minutes before you take it out from the pan. On the other hand let the sponge cake or the angel food cake cool before removing them from the pan.

Frosting

Make sure the cakes are completely cool before attempting to frost it. Brush the crumb away after you split the cake and put the filling in.(This is why I always make the cake ahead a time) Frosting should be in proper consistency. Crumb coated the cake if you have to. This way you will not have crumb all over the icing.

Also this method will work nicely for cream cheese and fudge frosting. Thin crumb coat,put back in the cooler then frost it. I always make my cake one day ahead to make sure the cake comes OK and still ahead of the schedule. Always make sure on all the ingredients 1 day before the due dates. " Better safe than sorry I always say".

Storing

Refrigerate all cakes that have whipped cream icing or filling, away from such a strong odor. Unfrosted cake should be wrap and can be in the freezer for up to 4 months.

Fats and Oil

Butter: For rich flavor is usually the fat of choice. Choose from salted or unsalted.
Margarine: I don't use this. If I have to, I use the non- hydrogenated margarine.
Shortening: I don't use this. If I have to, I use the non-hydrogenated shortening.
Oil: Choose from soybean oil, canola oil, olive oil. Nonstick cooking spray. I use canola oil spray no alcohol or better yet I use oil and the brush. Thanks for visit resepmasakan.biz

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