Cake Baking Tips Every Baker Needs to Know Recipe
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Ingredients: Cake pan: Choose light over dark metal cake pans if possible: It helps to prevent the edges of the cake from turning dark before the cake is done in the center.
Creaming butter and sugar: The creaming process traps air into the mixture. It should only take about 3 minutes with an electric mixer. If you cream the mixture for too long the butter will start to melt causing the air bubbles to collapse. This will make the cake heavy and may be greasy.
Adding eggs: Like oil and vinegar, eggs and butter don't mix naturally. Add one at a time and beat it slowly until the yolk disappears. Over beating the egg may cause the batter to overflow the sides of the pan or create the sides to crumble and separate from the cake as it cools.
Adding flour and milk: Mixing liquid and flour forms gluten (which can make a cake tough). Start by adding some of the dry ingredients (flour) to the creamed butter and sugar. This coats the flour with fat which inhibits the formation of gluten when you add the liquid. You can develop gluten with each addition of flour so keep the mixing to a minimum.
Bake: If the edges of the cake layer begin to brown before the center is done loosely tent the cake with foil until it finishes baking
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