THE ART OF MAKING CAKE

The ART OF Making Cake

 This page is not only devoted to the art only but you should know how to create a cake that tastes good, and master the architecture.

The very cake that you make, serves as the canvas for the great works of art you will

Be creating on its surface. Some persons find it difficult to roll fondant or create icing decorations on a cake that is crooked, sunken or tilted to one side.

Mostly baking the perfect cake is about creating as level as a surface as possible

For the artist (that’s you!) Ideally after you remove the cake from the oven, the cake

Should be a light golden brown (with no crispy edges) and boast a level top and straight

Sides.

 The cake should also have very few crumbs. If it doesn’t have straight sides you

can always buy a tool called a cake leveler to shave the bump off of the tops of your

Cake.

Another important thing to consider is the nature of your mold how is your cake pan? Your cake will always look like your mold or pan, so to save yourself a lot of work, trying to trim and cut-out to shape, you just need a nice pan for the job.

Watch this video

Step-By-Step

 the art of creating the perfect cake for decorating:

1) your pan must be a good  quality one, prepared for baking.

2) your oven must be per-heated as specified in your guide.

3) Prepare the pan by polishing it liberally with solid vegetable shortening. Never

use butter, margarine or a liquid based vegetable oil as those can cause the

edges of your cake to crisp and burn. Oils and butters can also cause your cake

to stick to the pan.

4) Dust the pan lightly with flour. Turn the pan in your hands to make sure all the

greased surfaces are covered with the flour. As a rule try to use about two tablespoons

of flour per nine inch pan. Tap the bottom of the pan after dusting to see if

there are any shiny spots. If so dust the pan again.

5) Pour cake batter in the pan and spread the batter evenly with a spatula. Give the

pan a light bang on your table counter to remove any bubbles that might be in the

batter.

6) Bake cake on the middle rack of a preheated oven for the amount of time specified

in the recipe.

7) To test whether the cake is done, insert a toothpick or cake tester near center

and remove. If tip is clean, cake is done. If batter is visible, bake a little longer

until toothpick comes out clean. When done, remove your cake from the oven

and cool in the pan on a rack for 10 minutes.

8) To remove the cake place a cooling rack on top and flip it over so that when the

cake is removed, it will be resting on the rack. Lift the pan carefully off of the

cake and gently brush away any loose crumbs.

Leveling the Cake

When you pull out your cake from the oven, you wont get a perfect cake, no! you allow it to cool off for 45minutes or so, by this time your cake is set for the chiseling, you can use your knife or leveling apparatus such as the cake leveler

Trim off the raised center portion using a serrated knife or a cake leveler. Wilton makes

a good one

Icing friendly Cake Recipes

We have thousands of cake recipes around the world, homemade, standard recipes and the rest, but some types of cakes simply have the buoyancy, mass and support that are needed to support fillings and icing. Here

are some traditional proof recipes for iced cakes.

Butter Cake

This is the classic recipe that is used to create tiered confections for wedding

cakes. Butter cake has a firm, moist texture that makes it perfect for tiered designs. The

almond extract is optional but if you are making a wedding cake it is a very traditional

additive. You could also add extra vanilla, rum flavoring, cognac or brandy, orange blossom water or rosewater instead of the almond flavoring if you prefer.

1 1/2 cups butter, room temperature

2 1/2 cups granulated sugar

5 eggs

1 teaspoon Pure Vanilla Extract

3/4 teaspoon Almond Flavoring (optional)

3 cups all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon salt

1 cup milk

8-STEPS AND METHODS

1.    Preheat oven to 350°F.

2.    Spray pans with vegetable pan spray or grease pans.

3.    In mixer bowl cream butter and sugar until light and fluffy.

4.    Add eggs one at a time, mixing well after each addition.

5.     Mix in vanilla and almond (or other) flavorings.

6.     Mixing flour with baking powder and salt. Add flour mixture alternately with milk, starting with the flour.

7.    Pour into prepared pans. Bake until toothpick comes out clean.

8.    Cool 10 minutes in pan. Loosen sides and remove. Cool completely before decorating.

STUFFED JUMBO MUSHROOM

RECIPE

INGRIDIENT NEEDED    TO COOK THIS LOVELY MEAL FOR YOU AND FRIENDS

1 slice firm white bread broken in

 1-inchpieces,    

  1shallot, quartered 

 1 clove garlic,

 14 ounce jumbo mushroom, cleaned,

6 ounce grounded sausage,

 ½ teaspoon dry mustard,

 1 teaspoon Worcestershire sauce,

 1-2 table spoon margarine or butter,

 ½ cup freshly grated parmesan cheese. 

                                     

TIPS

1-    If you have a multipurpose blender you can use it, add the bread piece and blend until finely crumbled

About 3-5 second, and set aside. Blend shallot and garlic until they are finely chopped, may be 6 seconds.

 2-    Remove stem from your mushroom keep the stem in a separate bowl and set aside, you will still need them.  Put in the mushroom in your food processor until finely chopped

In a large sauce pan on medium heat, cook your sausage until they change their original color from pink, drain well

3-    Add the shallot, garlic and mushroom stem in a sauce pan and cook for some 4-6 minutes, but be sure your vegetable are just tender enough.

4-    Add your sausage mixture to a clean bowl, add bread crumbs, dry mustard and Worcestershire sauce to the bowl, use a wooden spatula to work on it inside the bowl until they are thoroughly mixed, it should not take your 4 minutes at most 5

5-    With your skillet over a medium heat, melt your margarine, and add your mushroom caps, cook for 1-2 minutes on each side until they are soft slightly.

 6-    Finally, don’t grease your cookie sheets, fill it with your sausage mixture, sprinkled with parmesan cheese. Baked under 340 degree F, JUST FOR 8-10 minutes, if you oven got light, until it bubble and piping hot-     you are good to go- EATING TIME.

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