Cake baking

The first thing to know is, cake baking is not an art . It's pure science. You follow a certain set of rules and bingo, you'll have a perfect cake. Once you get the hang of it, you can be creative, adventurous even ambitious, be anything or anybody you want to be, but, first thing's first, do check my tips and tricks to avoid failures.

I have learned these tips and tricks the hard way by starting work at 3.30am, 6 days a week for the past 40 odd years, but I have put all my experience in this website so you don't have to go through all that. Here at Bake it Easy with Mister Paul you will be well prepared with all the know-how to help you avoid or side-step those mistakes and pitfalls most home bakers encounter from time to time.

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But, should you have a problem or question simply click the Have Your Say link where I will do my very best to help, you will also get to know other visitors to this site and if you wish you can exchange ideas, recipes, hints/tips too. So, let's get started.

Some basics you really need to start with:

These are a few things you really can't manage without if you're serious about starting to bake.

Set of measuring spoons,

Tablespoons,

Rubber spatula and

weighing scales, yes, scales are important and not that costly at all. I personally use the digital type. I know your mother probably just measured by the handful, so did mine, but if you want to produce the same result time after time you real should weigh the ingredients, see below.

Get your oven checked (goes for both gas and electric ovens) by a professional before getting started or invest in a proper oven thermometer. Even brand new ovens have heating or gas supply issues. So, get it checked first. This is one of the most common cause of baking failures.

Read through the recipe a couple of times making sure you understand it.

Try to use metric measurements throughout and take a very important tip from me: Avoid the dreaded American CUP measurements at all costs. They are very inconsistent and even top American bakers don't use that system anymore. We professional bakers almost always weigh everything, including water, eggs, milk etc.

The very first thing we should always do is set the oven to the correct baking temperature stated in the recipes before doing anything else, this way you are quite sure the oven is ready to use as soon as you have the cake batter in the baking tin.

Always weigh or measure out your ingredients before starting to make cake batter. You should not have to look around for anything once you start, everything should be to hand in front of you.

Have all the ingredients at room temperature (unless stated.). Take them out of the refrigerator 45 minutes before baking.

Always use the correct size baking tin called for in the recipe.

Always grease your baking tin with oil or melted butter and apply grease-proof paper or butter-paper in the bottom. Some recipes will tell you to treat the tin differently, like grease and dust the inside with either flour or sugar, if this is the case always follow the recipe.

Level the top of the batter with a wooden spoon or rubber spatula.

Bang the cake pan carefully, two to three times on the work surface before placing it into the oven. This helps even baking by removing air-bubbles from the batter.

Its best to keep the cake in or near the middle shelf and if you're baking two sandwich tins together it's best to keep them on the same shelf to getting even cooking.

Never, EVER, open the oven door before 20 25 minutes after the cake is in the oven, just leave it, it'll be doing just fine, don't worry.

Open and close the oven door gently. Because if the batter has not set properly this sudden shock could cause the cake to collapse.

Insert a wooden skewer, toothpick, cake tester or even butter knife into the centre of the cake (do NOT push it right to the bottom of the tin) it's done when the skewer comes out clean or has just two or three crumbs on it.

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Posted in Renovations Post Date 06/04/2015


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