LOVE & CAKE are four lettered words. And Cake seems like “baked love” – isn’t it? A cake is tender and sweet and it reminds of the sweet love for sure. There are fewer people who don’t love cakes. But everyone cannot bake – right? You may see some kind of video or read a food blog and get tempted to try your hands in baking a cake. But if you are a beginner, then you should know certain tips and tricks that will help you become a PRO in baking cakes soon. Here are some important tips & tricks for you to know about baking.
Frosting Fancy:
The frosting is one of the most important stages of preparing a cake. Well, this is a tricky one for the beginners at least. The secret to a perfect frosting is to make crumbs first and then apply a crumb coat on your cake. Post that, the cake needs to be chilled for some time. Before you dab the second layer of frosting, make sure the cake is completely chilled. This process will help you avoid the annoying crumbs mixing with the frost.
Choosing The Pan:
Choosing the right kind of pan is also very important. If you are using metal pans, then consider the light-coated ones. In case you use a dark-colored metal pan, the bottom of the cake would look quite scary – with a dark crust.
What The Flour!:
There is something with this cake flour. Some say to use the all-purpose flour while some vote for the cake flour. The main difference between flours lies in the fact that the protein content level varies among different varieties of milled wheat. The stronger wheat has high protein content while the weaker wheat has low protein. As cakes are soft and tender, so weaker flours are demanded. When you have such a long list of flours, it is best to buy all-purpose flours as that falls between strong & weak flour types.
Achieve Perfect Emulsion:
If you want a soft & smooth cake, then, of course, you have to achieve a perfect emulsion. You need to blend the ingredients very well so that there are no crumbles. So, to achieve that, the secret tip that you should remember is that – every ingredient has to be in the same room temperature. It means that you cannot use the eggs or milk or butter directly taking it out from your refrigerator.
Stitch The Two Ends Well – Baking & Cooling:
Baking and cooling are the two ends of preparing a cake. And if you pull off these two stages properly, the result will be great for sure. Place the rack in the center exactly so that there is an equal distribution of heat. Also, make sure the pan doesn’t touch the back or sides of the oven. Once the cake is done, place it on a cooling rack. Once it is completely cool, then only remove the parchment paper or run the knife.
Pan Should Be 2/3rd Full:
Well, it might be a tempting thing to fill your cake pan to the brim – but please resist that plan. Because the law of cake is that it rises & expands to give you a fluffy and soft finish. So, your cake pan must have that much space so that the cake can rise without overflowing. And if you fill your cake pan fully, it would lead to overflow and cracks on top – the sight is seriously not pleasant.
Pre-Heat Your Oven:
A normal oven generally requires at least 20 minutes to heat up to 350 degrees. This is the temperature at which cakes are baked. If you don’t pre-heat your oven, the cake batter would suffer from low heat in the first 20 minutes. So, always remember to pre-heat the oven to bake your cake in the correct way!
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