10 Crazy But Very Useful Baking Tips!!!! 1. After baking cake layers, put a slice of wheat bread on each slice to keep the cakes moist. The bread will become rock hard. this is pretty weird, but who doesn’t love lovely moist cake in exchange? 2. When baking cake layers, before you put the cake inside, lift the pan a little bit off of the counter and drop it back on the counter (PLEASE. No crazy drops). Do this about 3 times for nice, even layers of cake. BONUS: If you forgot to properly sift your flour, those terrible clumps will rise to the surface, allowing you to serrate it off. NOTE: DON’T DO THIS TO CHEESECAKES! 3. For your perfectly even cheesecakes now! Don’t even pour your cheesecake into the center of the pan. Pour it at one side, slowly, and allow it to naturally cascade over. This isn’t crazy but it’s an usual thing to do, When you pour it into the center and quickly so, it kind of puts pressure on that point and can leave a crack. But pouring to the side and letting it fill the container by itself allows it to be naturally even. When done, use your spatula and just even the layer in ONE direction. 4. Is your cake layer falling apart? Freeze it. No, really. Wrap it in saran wrap, flash freeze for 30 minutes and try again. It will be much easier to layer now and will stay together. NOTE: use your discretion. Some cakes can’t be helped! See tip 5 for help to keep that layer moist. 5. A simply syrup can transform your dry cake to a moist cake. After cakes have baked and are cooling, make a simple syrup of 1/2 cup water, 1/2 sugar. Bring to a slight boil then allow to cool completely. If you like you can also add 1/4 teaspoon of crushed coffee grains for a chocolate cake to bring out the chocolate. All you have to do is brush it onto the cake and it will go all the way through the cake, not in a soaked way, but will moisten your cake. This is also great when freezing layers just in case it dries the cake out a bit. This is also a great way to add subtle flavors in a cake; just add 1/8 teaspoon of the extract. 6. Always end up with baked but flat cupcakes? Where’s that gorgeous dome?? *scene changes from black to colour* All you need to do is lower the baking temperature a bit, increase the batter in the liners, and bake the cupcakes for a little longer. For example, if the cupcakes were baking at 350 degrees for 22 minutes, with 2/3 full liners, bake the cupcakes at 325 degrees for 25 minutes, with 3/4 full liners. The result? Fuller, fluffier and lighter cupcakes. This takes a bit of time to adjust to, but never do it in a rush! You need to watch your cupcakes. 7. Mise en place It’s a french phrase which means everything in place. Do this, and you will never flubber about how much butter, how little eggs, wait why I forgot the chocolate powder in the chocolate cake? Yes, that is possible. Lay everything out, and cut the right amount of butter, heck, dice it into cubes to make it easier! Sift the flour, and put everything in the layout you need. 8. Are your cupcakes coming out with an ugly brown bottom? *sad face* yes, we all hate that. Place the cupcake pan on a cookie sheet and bake as normal. No ugly brown bottoms! 9. Do your frosted cakes have crumbs all over the front of the cakes? Not so crazy but crazy useful! A crumb layer for frosting your cakes. It’s so simple but makes a world of a difference. Put a very thin layer of frosting on your entire cake (do the filling as normal) to catch all of the crumbs. Put the cake in the fridge for about 30 minutes for the frosten to harden a magical crumb catcher layer. Then frost as normal. No Crumbs! 10. To give your frosted cake a glossy finish, you can use a hair-dryer on medium heat over the outside of the cake (right before serving). Yes, it works! Hold it about half an arm’s length away from the cake. Happy Baking With BakenBake!!!!!! #crazytips #usefultips #crazyusefultip
Posted on: Tue, 28 Oct 2014 12:11:54 +0000
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