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I Love My CaKe


By Qte's Popcorn Factory (Visit website)



In my opinion, paying attention to details is what makes the difference when baking. It?s not like cooking a soup, where you can add whatever you feel like, whenever you want to. To the opposite, you have to be very precise about your measures and you have to pay attention to the trio: when/how/how much. Otherwise, you may never get to taste that ?mmmmmm? factor. Therefore, I would like to share some tips that I think are of tremendous help when baking cakes. For tips on baking cookies and biscuits, see my older post, titled ?In the Kitchen,? dated April 10, 2009 or click here: http://qte-popcornfactory.blogspot.com/2009/04/in-kitchen.html

Cake-Making Tips

- Unless specified in individual recipes, do not mix cakes in blenders or processors.
- Use an electric beater to mix cakes, and always have the ingredients at room temperature, particularly the butter. Melted or extremely soft butter will alter the texture of the baked cake.
- Start mixing ingredients on a low speed; once mixture is combined, increase the speed to about medium and beat for the required time.
- Creamed mixtures for cakes can be mixed with a wooden spoon, but this takes longer.
- When measuring liquids, always stand the marked measuring jug on a flat surface and check at eye level for accuracy.
- Spoon measurements should be leveled off with a knife or spatula. Be careful when measuring ingredients such as honey or treacle.

*Adapted from Cakes: Step-by-step to the Perfect Cake. The Australian Women?s Weekly Cookbooks. Sydney. 2001.


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