Cake Secrets From The Pros
If you're not used to baking, the notion of making a cake can be a bit daunting, especially if you are baking from scratch. But really, making cakes is quite easy and the results are delicious.
You definitely need to follow a cake recipe closely the first time you make it because baking is more of a "science" than cooking is. There needs to be proper ratios of ingredients to make the "chemistry" happen that causes cakes to bake up fluffy and moist. Once you've tried a recipe you can start to experiment with it to alter it to suit your tastes or improve it further.
Often the bigger challenges than just baking the cake involve preparing the cake for serving. This includes making sure you can get the cakes out of the pan, frost them in an appealing manner, and then store them properly.
Preparing The Cake Pans
Keeping the cake from sticking: Cake and other baked recipes will usually call for greasing a cake pan, greasing and flouring the pan, or leaving it ungreased.
When flouring a cake pan, take into consideration the flavor of the cake. If you plan to serve the cake dusted with powdered sugar, a white ring on the side of a chocolate cake takes away from the appeal. For light cakes, use white flour to flour your pans. When making a dark cake, use powdered cocoa. The cocoa works in the same manner as the flour with regard to release and it doesn't leave a white ring around the edge or on top of the cake.
Sometimes a recipe will call for lining the pan with parchment or wax paper. You can also use paper coffee filters to line 8-inch cake pans. Just flatten one into a large circle and lay it on the bottom of the pan.
If greasing the pan, combine one part shortening and two parts flour mixed until it has a sandy consistency. Use this mixture to grease and flour in one step.
To keep a cake from sticking to a Bundt pan, butter the inside of the pan then sprinkle with fine, dry bread crumbs instead of flour. Because of the texture of the bread crumbs they are more effective in keeping the batter from sticking in the crevices of the pan.
Cake Batter
When using a packaged cake mix, sift the dry mix before you stir in the other ingredients. You'll get a lump-free cake this way.
To keep holes and tunnels from ruining the appearance of your cake, run a knife through the batter after you have finished mixing it. This removes air holes.
Use cold coffee instead of water when making a chocolate cake from a box. It gives the cake a rich, mocha flavor.
Roll fruits, raisins and nuts in flour before adding to cake batter. The will be less likely to sink to the bottom of the cake.
For a level cake (instead of having that rounded mound in the middle) , fill cake pans about two-thirds full and spread batter well into corners and to the sides, leaving a slight hollow in the center.
Baking
When testing a large cake to see if it is done, use a strand of uncooked spaghetti. It reaches where a wooden pick won't.
If the top of your cake is browning too quickly, place a pan of warm water on the rack above the cake while it is baking in the oven.
To prevent cakes from cracking while they cool, add one envelope of unflavored gelatine to the dry ingredients of any cake batter. This will prevent cracking, and will also make the cake fuller. The gelatin does not change the flavor or moistness of the cake.
The cake is done when it shrinks slightly from the sides of the pan or if it springs back when touched lightly with the finger.
Frosting And Decorating
To decorate a cake directly on its serving plate, slip strips of wax paper under the edge of the cake, allowing them to hang over the rim of the plate. Frost cake, then, with a quick motion, pull out the paper. This leaves the serving plate nice and clean without a trace of frosting.
To cool a cake quickly for frosting, pop it into the freezer while you make the frosting. By the time frosting is ready, the cake will be cool and ready to slip out of the pan.
To prevent cake filling from soaking into the cake, sprinkle layers lightly with confectioners' sugar before spreading filling.
A little salt added to cake icing prevents it from sugaring.
For a fast topping, place a paper doily on top of the cake. Sift confectioners' sugar over it. Lift the doily off gently.
Make a cake decorator by rolling up a piece of wax paper into a cone shape so that one end has a smaller opening than the other. Snip the small end with scissors to make a good point. Put icing in and squeeze it out through the pointed end.
To frost a cake quickly without having it crumble, freeze the layers in the cake pans for about one hour, then remove them from the pans and frost them. This also prevents the layers from splitting in the center.
If tiers of a multi-layer cake slip as you are applying frosting, insert strands of uncooked spaghetti through the cake for support. Carefully pull out spaghetti when the frosting has set.
If you add a pinch of baking powder to powdered sugar when making frosting, it will stay creamy and not harden or crack.
To color and flavor confectioners' sugar frosting, add a bit of unsweetened powdered drink mix. Orange and lemon are especially good. Mix in until you get the desired color and flavor.
To prevent icing from sticking to your knife while spreading on the cake, occasionally dip the knife into hot water, shaking off the excess.
To frost a cake, place a large glob of frosting in the middle of the top of the cake. Spread the frosting out from the center. To frost the sides, spread frosting from bottom to top. Use an offset spatula for best results. The cake should be completely cooled before frosting or slicing it.
Slicing & Serving
To prevent a freshly-baked cake from sticking to the serving platter, dust the platter with confectioners' sugar.
An angel food cake will slice neatly without crumbling if you freeze it first, then thaw it.
To cut a fresh cake, use a wet knife.
If the cake sticks to the pan and threatens to split, hold the pan over a low flame for about 5 to 8 seconds and the cake will come out nice and firm.
To split a cake into layers, loop a length of waxed dental floss around the outside of the cake at the point you want the cut, then cross the ends and pull gently but firmly. The floss will cut right through the cake. An easy way to split layers evenly: Measure halfway up side of each layer and insert wooden picks into the cake all around, about 1 to 1 1/2 inches apart. Rest a long serrated knife on wooden picks, using them as a guide on where to slice. Discard wooden picks before proceeding with the icing.
Cake will be less like to stick to the pan if you put it on a wet towel to cool as soon as you take it from the oven.
Use unflavored dental floss to slice evenly and cleanly through a cake or torte. Simply stretch a length of the floss taut and press down through the cake.
Storing Cake (And Similar Desserts)
To keep loaf cakes fresher longer, cut slices from the middle rather than from the end. When you're finished slicing, firmly push the two leftover sections together to reform a loaf. This way, you eliminate leaving an exposed, quick-to-dry-out "end" slice.
If you have leftover cake, put it in a container, or in foil, with an apple. The fruit will keep the cake moist and flavorful.
Out Of Cake Flour?
For 1 cup of cake flour, sift together 7/8 cup all-purpose flour and 2 tablespoons cornstarch.
Bake From Scratch
Now that you know the secrets, try baking a cake (or two) from scratch!
Mayo is the secret ingredient in this cake that keeps it super moist
Made with 7-up, butter, shortening, sugar, vanilla extract, almond extract, eggs, all-purpose flour, salt
Made with vanilla extract, cake flour, baking powder, milk, almonds, egg whites, sugar, water, cream of tartar
The addition of ginger ale in this pound cake recipe helps give it a little extra sweetness and makes the cake texture a bit lighter.
Red velvet cake always makes a splash. Something about the contrast between deep red cake and stark white frosting just pleases the eye, almost as much as it pleases the palate.
This classic 12-egg white angel food cake is light and fluffy, with a delicate flavor. Perfect for any special occasion.
