GUIDELINES FOR BAKING CAKES (1)

1. PREPARING AND MIXING. Weigh and measure all ingredients accurately. Follow the recipecarefully. Use the minimum amount of liquid, as more can always be added if neccessary. Using an electric beater is easier and quicker than beating by hand with a whisk or stirring by spoon. Bake the cake as soon as possible after mixing as leaving it too long may result in not rising as it should. Bang the filled baking pan lightly before baking to remove air bubbles. Use the recommended pan size as baking times will differ with other pan sizes. Baking times as printed in recipes are only guidelines, because many factors can influence time time required, ie variable oven temperatures. for baking conventional ovens produce better cake baking results. GREASING CAKE PANS.... All cake pans need greasing , even the non stick ones. Greasing the cake pans can be done by brushing, spreading or spraying oil or fat over the inside of the pan. LINING CAKE PANS.... Use the base of the pan as a guideline for cutting out a circle of baking paper. The circle should be 5cm/ 2" larger and it should be snipped at intervals. The lining for the sides should also be cut 5cm/ 2" larger. Place the lining for the sides in the cake pan first, followed by the base lining. FLOURING THE CAKE PANS...... Flour can be sprinkled lightly on the inside of the pan after greasing to give extra protection against sticking. Sprinkle the flour sparingly over the greased surface and shake off excess. TESTING FOR DONESS/ WHEN CAKE IS COOKED.... Only start testing your cake after 3/4 of the baking time has been reached, using one of the following methods... 1. Press the top of the cake lightly, if the cake is done the top will spring back and no impression left. 2. When the cake is done, the cake will come away from the sides of the pan. 3. Insert a fine skewer into the centre of the cake and if the skewer comes out clean, the cake is cooked.