There are always secrets and tips to prepare such wonderful cakes~! My Owner’s big brother know everything about these methods and he always does a perfect job when he bakes not only
cakes, but other food too. Here you have important secrets that you, humans, need to know in order to bake a perfect cake~! My Owner waits always to receive a wonderful and delicious cake~
11. Avoid Using Cold Eggs
Sure, you know to bring the butter to room temperature, but it’s just as important for eggs—otherwise the mixture won’t emulsify properly. If you’re short on time, microwave cut-up butter on low in 5-second intervals, checking in between, and place eggs in a bowl of warm water for 10 to 15 minutes.
12. Use a Pastry Brush to Butter the Pans
You’ll get better coverage than with a piece of butter in paper—plus, it makes buttering parchment a breeze. Simply swipe the brush over a tablespoon of very soft butter, then onto the pan or paper.
13. Rotate the Pans During Baking
This will ensure even baking. But wait until the cake is set—about two-thirds of the way through the baking time—to prevent collapse. If you’re using more than one rack, this is also the time to swap the pans.
14. Cool Cakes Upside Down
This will flatten out the tops, creating easy-to-stack disks for layer cakes. If the top of a cake is still too rounded, slice it off with a serrated knife.
Use butter, margarine or solid shortening. Don’t substitute oil, even if the recipe calls for the shortening to be melted.
Use solid shortening to prepare the pan. Grease the bottom and sides of the pan with solid vegetable shortening (butter, margarine and oil don’t coat as evenly). Use a paper towel or pastry brush to spread the shortening. Then dust the greased pan with flour, shaking it until the bottom and sides are well coated. (If you’re baking a chocolate cake, you can use cocoa instead of flour.) Tap out the excess flour. For nonstick pans, follow the manufacturer’s instructions.
Instead of greasing and flouring pans, you also may use pan inserts made of parchment paper. The inserts are available at many cooking specialty stores. Use paper or foil baking cups to line cupcake pans.
Make a hollow. After filling the pan with batter, make a slight hollow in the center of the batter with the back of a spoon or spatula. This will give the cake a nicely rounded, rather than humped, top.
Cool cake in the pan. Cool cake on a wire rack for 5 to 20 minutes before removing it from the pan. To remove a cake, carefully run a knife along the edge to loosen it from the pan. Place another wire rack on top of the pan. With the pan sandwiched between the two racks, turn it over. Carefully lift the pan from the cake. To make sure that the top of the cake will be facing up, once again sandwich the cake between two racks and turn it over. Remove the top rack.
If the cake sticks to the pan, return it to the oven and heat for 1 minute. Remove it from the pan.
Cut the cake with a thin, sharp knife. Use a sawing, back-and-forth motion. If the frosting sticks, dip the knife in hot water and wipe it with a damp towel after cutting each slice. An electric knife also works well for cutting most layer cakes.
Do not grease or flour the tube pan. During baking, the batter must be able to cling to the sides of the pan and the center tube in order to rise properly.
Beat eggs at room temperature. For the highest volume, bring egg whites to room temperature before beating them. Be sure that no egg yolk remains in the whites and that the bowl, beaters, and rubber scraper are clean and free from any oil or shortening. Even a little bit of grease will prevent the whites from beating properly.
Break bubbles in the batter. So that the cake will have an even texture, cut through the batter with a knife before baking to break large air bubbles and to seal the batter against the sides of the pan and center tube.
Bake on the bottom rack. In some ovens, cakes in tube pans bake better on the bottom rack, preventing the top from getting too brown. You may need to remove the top oven rack to leave adequate room for the pan or for the cake to expand.
Cool cake in the pan. To prevent this delicate type of cake from collapsing after baking, turn the tube or Bundt® pan upside down on a wire rack, heatproof funnel or the neck of a bottle so the cake doesn’t touch the counter.
Remove it carefully from the pan. Use a smooth, gentle sawing motion, or use an electric knife.
Freeze leftover egg whites. If you have leftover egg whites, lightly beat them, place in a freezer-safe container, and freeze. Thaw them in the refrigerator and use them like fresh egg whites in foam cakes, meringues, and cooked frostings. One egg white equals 2 tablespoons.
Is the cake done? How do I know?
Underbaked cakes are soggy, pale and raw-tasting; overbaked cakes are dry, too brown and may stick in the pan. To be sure that your cake is done just right, follow these simple steps.
Check for doneness at the minimum baking time. Then check at 1-minute intervals until the cake is done.
Butter cakes are done when:
- A toothpick inserted in the center comes out clean.
- The top is rounded, smooth and springs back when lightly touched in the center.
Foam cakes are done when:
- The top springs back when touched.
- The cracks on top look and feel dry.
(If a cake is underbaked, it will pull away from the sides and tube and/or fall out of the pan when inverted.)
How to keep my Cake fresh?
Store when completely cooled.
Cakes with frostings or fillings containing dairy products should be refrigerated.
Store under cake cover or large bowl.
If a cake has a fluffy cooked frosting, insert a knife handle under an edge of the cake cover so it isn’t airtight. The frosting can be totally absorbed by the cake when stored in an airtight container. If you don’t have a cake cover, cakes with creamy frostings also can be covered lightly with foil, plastic wrap or waxed paper. To keep the frosting from sticking to the protective covering, insert several toothpicks halfway into the cake around the edges and in the center to support the covering.
Freeze unfrosted cakes.
For unfrosted butter cakes, cool completely, wrap in heavy-duty foil and freeze. Foam cakes may be frozen in the pan to prevent crushing. Cover tightly and freeze. Unfrosted cakes may be stored in the freezer up to 6 months.
Freeze cakes with buttercream frosting.
Frosted cakes can be frozen in a tightly covered plastic container. Or, place cake in freezer until frosting is frozen. Then wrap tightly in plastic wrap or foil and freeze up to 3 months. Cooked, boiled or fruit frostings and fillings don’t freeze as well. Place layer cakes in a box or cake container to prevent crushing, then wrap the box in foil or plastic wrap before freezing. Foam cakes may be filled or frosted with whipped cream or whipped topping before freezing. Frosted cakes may be stored in the freezer up to 3 months.
Thaw cakes at room temperature.
Thaw unfrosted cakes covered and frosted cakes loosely covered for 2 to 3 hours at room temperature.
Thank you, pillsburybaking.com and cookinglight.com~!