Preparing to bake your cakes, biscuits, scones and more?
Well i will be posting several products of baking on this blog, so before i start going into it totally i just want to share with you some basics tips and rules you can and should observe when preparing to bake.
These should become second nature to you so as to improve on your several baking experiences as has been for me.
In an article I posted earlier Baking an Art or a Science, if you read that, you how important these rules can become and also learn how to be flexible with the process provided you’ve had your fair share of practice and experimenting.
So not to waste any more time, below are some general rules for baking cake; not just cake it can apply to other bakes too so do take notes if needed.
General rules for baking cake.
1. Prepare all the equipment beforehand. Grease the cake pan with salt less fat. In the case where tins are to be used for very rich and large cakes, then line them with grease paper before beginning.
2. Collect all the ingredients well before mixing them together. Flour and salt should be sieved before use. This helps remove lumps and impurities from the mix and also helps aerate it. Measure and weigh the ingredient with caution and get them as accurate as possible using a reference basic recipe.
3. Ingredients quality is very important, as such use good quality for your mix. The eggs must be fresh, the flour should be dry and free from any smell. As for the sugar, make sure it is sieved to remove any lumps. Fats being incorporated shouldn’t be too oily or too hard.
4. Get the oven set. Preheat the oven to allow it attain the desired temperature before the batter is ready for baking.
5. Once the ingredients are mixed handle the mixture lightly and beat in an upward direction to trap in some air for dough purposes.
6. Immediately the batter is ready, pour the mixture into baking pan and put in oven or the baking powder may lose some of it raising ability hence reducing the strength of the dough.
7. In case the cake is to thick, add some liquid preferably milk so lighten and obtain the consistency you need. But make sure it isn’t to liquid either.
8. *When the oven reaches the desired or required temperature open the oven door as little as possible and place in your cake. Opening the oven door constantly reduces the internal temperature and may cause your cake to crumble or not rise enough.
9. After placing your cake in the oven do not open it until after 15 minutes for small cakes and 30-35 minutes for large cakes. At this point the cakes must have risen to a considerable height.
10. Allow the cake to set for a while before moving it around for whatever reason, a little patience will be rewarded.
11. A well baked cake will be well risen, have a firm top and an appetizing golden brown color. Large cakes usually shrink a little bit from the sides of the tin when they are baked. The simplest and traditional way of testing your cake (practically everyone uses it) is to stick the center of the cake with a clean straw or even a skewer. If it comes out clean means your cake is set ready. To test the small cakes is easy, simply press the center lightly with your finger (make sure they are clean fingers), if it leaves no impression then the cake is ready.
12. Finally once every step has been carried out properly allow the cake to rest slowly and away from drought. Then prepare for decoration or serve simply this will depend on your preference at the time. But I love icing so I always go for the icing.
When all this basic rules or guidelines are observed and respected, I can assure you that your product will be perfect and you will be proud of what you have accomplished.
With this in mind I hope your baking activity gains a plus knowledge if you didn’t know any of this and I hope this article was helpful.
You want some more? Check out this article on Basic methods of mixing cake .
Thanks for reading.