Wednesday, 17 May 2023
CAKES AND MORE
BOXED CAKE MIXES .....
have given us the idea there are only a handful of flavours and icings .
GO find a vintage cookbook at your local op shop and you will see how far off the mark you are .
Back in the day when people baked from scratch , there were dozens and dozens of flavours
and combinations .
Get yourself a 'vintage ' cookbook and you will find enough inspirations to keep you baking from scratch for years .
TO BAKE A PERFECT CAKE ......
before you start , make sure all your ingredients are at room temperature .
DO NOT SKIMP ........
on the time you spend creaming the butter / marg and sugar , this is how the air that makes your light gets incorporated to the butter/ marg .
Cream the butter/ marg on its own for about 5 minutes then gradually add the castor sugar and continue to cream until the sugar is no longer gritty .
COMBINE THE CAKE"S DRY INGREDIENTS...........
in a bowl and stir well , using a fork to fluff and lighten the flour .
TAP THE CAKE PAN............
filled with batter on the counter before placing it in the oven , to bring the air bubbles to the surface .
TO BAKE A CAKE THAT'S MORE LEVEL ...........
than domed , use the back of a tablespoon to pull the batter from the centre out towrds the edges of the cake pan .
TO ICE A CAKE ON A PLATE ............
you plan to serve the cake on , place a smear of the icing at the centre of the plate and spread it out .This will hold the cake in place keeping it from sliding around when applying the icing .
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