A perfectly baked cake or desserts are
easier than you think. Let’s look into these simple tips for moist, tender
cakes that rise to any occasion. Professionally we all know that the first
thing we do when about to bake is to first grease and line our pans
Lining
a Cake Pan
What good is a delicious cake if it remains
stuck in the pan? For smooth, easy removal, prepare your pans properly. When a
recipe calls for buttering and flouring, place a piece of parchment or waxed
paper on the bottom of a pan (trace and cut it to fit). Coat the sides and
bottom with softened butter, and then dust with flour, turning the pan on its
side to get full coverage and tapping out the excess. For chocolate cakes, swap
in cocoa powder for flour. Cakes baked in springform or decorative Bundt pans
don't need the paper; just butter and flour (use a pastry brush to get butter
into the crevices).
The exceptions: Angel, chiffon and sponge
cakes should go into clean, untreated pans, because they need to adhere to the
sides in order to rise properly.
For cupcakes, decorative preformed paper or foil
liners are indispensable.
To
measure dry ingredients
Use the spoon-and-sweep method. Spoon the
flour or other dry ingredient into a measuring cup, filling it generously above
the rim of the cup. Then, run the back of a knife over the edge to sweep the
excess back into the container. Don't be tempted to scoop out the flour with
the measuring cup. It will become compacted, giving you more flour than called for
and producing a dense, dry cake. Likewise, don't tap the filled cup on the
counter, because the flour will settle. If you top it off, you'll end up with
too much.
Sifting
If the recipe calls for "1 cup sifted
flour," first sift the flour and then measure it. If it calls for "1
cup flour, sifted," measure the flour by the spoon-and-sweep method, then
sift it. It may seem subtle, but in the cake world, it can make the difference
between ethereal and leaden. A fine-mesh strainer is more than adequate for sifting.
Keep in mind that even flour labeled as "presifted" on the package
needs sifting. Before adding the wet ingredients, use a whisk to mix together
your flour, salt and spices to make sure they are evenly distributed.
Bringing
Ingredients to Temperature
The temperature and consistency of
ingredients can also improve or destroy the texture of a cake. Many recipes
call for softened butter. Use it, especially for creaming (see below). When
butter is softened, it is pliable enough to beat but can maintain its structure
so it can trap and hold air (the secret to a fluffy cake). Butter that's too
cold and firm or warm and slack won't, resulting in a flat or dense cake. How
to get the right temp? Take butter out of the fridge 45 minutes before you need
it. When it's soft enough to hold a light thumbprint, you're ready to go.
(Cutting it into pieces speeds things up.) You can also warm butter in a
microwave on reduced power, though it's very easy to overdo and can cause
uneven melting, so use it only as a last resort. Eggs should also be at room
temperature. Place them in a bowl of warm water for 5 minutes to warm them up.
Creaming
Cake recipes often call for beating, or
creaming, butter with sugar for several minutes — sometimes up to 10. Although it
can be tempting to cut this step short, particularly when you're using a hand
mixer, it's important to stick with it. This beating is where the texture and
structure of a cake is made. Air is a vital ingredient in cakes, and it takes
time to properly incorporate it into the batter. As you beat, the butter will
lighten in color and you should see it increase in volume in the bowl.
Beating
Eggs
Eggs should also be beaten until light and
foamy. They should lighten in color and fall in a thick ribbon when the beater
is lifted out of the bowl. If the recipe calls for adding eggs one at a time,
make sure each one is fully incorporated before adding the next.
Folding
When incorporating dry ingredients into a
batter, it is important not to overmix (another cause of tough cakes). The best
way? Fold instead of stir. Here's how: Use the broad side of a silicone
spatula, and drag it like an oar moving through water to suspend the dry
ingredients in the batter. Turn the bowl regularly to make sure you bring the
ingredients together evenly. Use the same technique when incorporating beaten
egg whites, whipped cream and other wet ingredients that are light and airy.
Baking
Allow at least 20 minutes for your oven to
preheat; it's best to turn the oven on before you start working on your recipe.
Keep in mind that ovens differ and every oven has hot spots. Your best bet for
even baking is to position a rack in the center of the oven and rotate the
position of your pans partway through after the cake has begun to set. Opening
the oven door too often can make a cake fall, so use the window in your oven
door to check the cake's progress when possible. Check for doneness 10 minutes
before the recipe suggests. For most recipes, a cake is ready when it starts pulling
away from the sides of the pan and a toothpick inserted in the center comes out
clean
Cooling
Cakes cool faster and don't get soggy when
set out on a rack. Leave them in the pans for 10 to 15 minutes before
unmolding, then place on a rack to cool completely before frosting. Angel,
chiffon and sponge cakes should be left in the pan to prevent collapsing
Cutting
Layers
To divide a cake into layers, run a
serrated knife lightly around the perimeter of the cake, marking the line where
to cut. Then draw the knife through the cake with a gentle sawing motion to cut
it in half. If the layers come out uneven, put the thicker one on the bottom.
Storing
Store unfrosted cakes, well wrapped in
plastic, at room temperature for 24 hours. Refrigerating cakes causes them to
stale faster, so for long-term storage it's best to freeze them. Wrap the
layers in plastic wrap and then heavy-duty foil to protect them from the cold;
let thaw in the refrigerator before frosting. To store frosted cakes, keep at
room temperature under a cake dome or large bowl unless the recipe specifies
refrigeration. For cut cakes, press a piece of plastic wrap against the exposed
surface to keep in moisture.
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