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
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.
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.
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
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.
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
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.
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