Cake Baking Do's And Dont's

-

Cake is a sweet food made from a mixture of egg, flour ,sugar and other ingredients. Cake is usually served at different occasions mostly birthday party, wedding, graduation, baby shower and other joyful gatherings.

        Cake baking is beyond just mixing your ingredients in any proportion and putting it straight into the oven to bake.
   Below are few precautions (Do's and Dont's) to be kept in place for a well finished and perfectly baked cake.



✓PREHEATING YOUR OVEN
 Preheating your oven is one of  the most crucial parts of cake baking because a badly preheated oven i.e. too low or too high oven temperature results in a badly baked cake e.g cake sinks at the middle.
     
      There are different types of oven to choose from ranging from local to electric oven. The local oven uses charcoal and   or cooking gas as means of heat supply to the baked goods while the electric oven uses electricity.

    Electrical ovens usually need to be preheated for 10-15minutes before they reach the optimal temperature for baking.
    The local oven that uses gas need to be preheated for 5-10minutes because gas emits more fumes than electric ovens and hence heat up the oven quicker than electric oven did and the charcoal version preheated for 10-15minutes depending on the quality and quantity of charcoal used.



✓SIFT YOUR DRY INGREDIENTS
     Dry ingredients include flour,Baking powder. This ingredients should be sifted using a sieve to provide airiness and remove lumps.

✓LAGGING YOUR OVEN
      This is usually uncommon but advisable. Oven lagging simply means covering your oven and this helps to prevent heat loss through radiation.

✓PLACING YOUR OVEN RACK
  Your oven rack should be placed at the middle when baking cake. Your oven rack should be balanced as well to prevent your cake from tilting to a side.



✓CHECKING YOUR CAKE
Check your cake for doneness at least 25-30 minutes later, opening your oven door frequently before this time might make your cake sinks.

✓YOU MAY NEED TO TURN YOUR CAKE
You may need to turn your cake to the other side if not thoroughly done on the other side especially when using the local oven. But care must be taken to prevent your cake from tearing.

      You may not need to turn your cake if properly baked and this can be checked using a thin skewer or toothpick if either of the two came out Clean without any streaks of batter, then your cake is done.
     The middle of the cake should feel springy and pillowy if you gently press your finger against it. Your cake is done when the sides pull away from the baking pan.

Photo credit:RVnyc

Comments

Post a Comment

Popular posts from this blog

Using Your Nigeria Local Oven

-
Image
Oven is a device used for cooking (baking and grilling) of foods. It can be powered using electricity, gas, charcoal and wood (in local bread bakery)    The Nigeria local oven is usually powered with cooking gas and/or charcoal and can be used for baking and grilling.    The common Nigeria oven is usually made up iron sheets and painted black(black is a good absorber and bad radiator of heat) and uses charcoal and cooking gas.    For perfect baking using the Nigeria local oven, below are few but genuine things to put into consideration;    ✓Preheat your oven for 10-15minutes before baking. ✓Use good quality and sufficient quantity of charcoal(for the charcoal type) ✓Ensure there is enough gas in your cylinder before baking. ✓Balance your oven by putting it on a levelled surface. ✓Balance your oven tray and rack. ✓Place your cake on the 2nd rack from below to avoid burnt cake. ✓Lag your oven (If needed) ✓ Let your cake bake for at least 25 minutes before opening the ove
Read more

Tips On Working With Fondant During Harmattan

-
Image
Hey guys, thanks for stopping by to read this post, do search through my blog for other fondant related posts and more...    Fondant can be very tricky to work with during Harmattan as the air is dry and absorbs moisture quickly from fondant and hence there is a resulting cracks on your fondant, if not worked upon on time. Fondant could also develop a dent(Elephant skin) and this reduce the aesthetics of a fondant covered cake      To avoid these, one must put every other thing aside when working with fondant to avoid it from cracking as it would have dried up at the time of attending to other things...     Aside the time factor that requires close attention, you might need to adjust your fondant recipe as thus; • Edible Glycerine: Use enough edible glycerine on your fondant during harmattan as it would help retain it's  moisture unlike during rainy season when you could toss it away from your recipe as it could cause sweating • CMC/Tylose: The main function of CMC in
Read more

How To Fix A Sweating Fondant

-
Image
Fondant is an edible icing used for covering cakes, it is made using confectioner Sugar and other ingredients. These ingredients differ based on the type of fondant that works for individual cake artist.    Fondant types include marshmallow fondant, gelatin fondant and egg white fondant.      The egg white fondant is different from sugar paste because there is no tylose powder in an egg white fondant recipe.    During rainy season, it's very likely for fondant to sweat( melt) and hence become sticky because the amount of water vapour in the air is high and fondant traps water from the atmosphere which in return melts the fondant and during dry season, fondant loses its moisture to the atmosphere and hence easily cracks... To cut the long story short!    During a normal season, when there is  normal humidity the fondant is expected to harden perfectly but seasonal temperature and humidity works against fondant during rainy season just as it does during dry season.    Fo
Read more