Cake Baking Tips ( Part 2) Common Cake Problems and Cures Today we will talk about General Cake Faults Cake Baking Hints 1. General Cake Faults Batter over-flowed the pans → Wrong adjustments to recipes (too much liquid, flour etc.) → Wrong size pan used. Mixture should fill 2/3 of pan. Poor flavor → Improper mixing procedure. → Improper cleaning and greasing of the pans. → Faulty baking conditions. → Improper cleaning of the equipment. Cakes too tough → Excessive mixing. → Batter too stiff (insufficient water). → Batter too thin (excessive water). Lacks body/structure → Excessive mixing → Insufficient liquid. Dries out too soon → Excessive baking time. → Insufficient liquid. → Improper mixing procedures. → Cooled in a drafty location. 2. Baking Hints for Cakes Baking → Set your ovens about 20 minutes before baking. Use an oven thermometer to test the temperature inside. → When you use a spray release agent on your cake pans, be sure the spray contains flour, or if it doesn’t, light dust your own flour over the sprayed pan. → Bake cakes at 350 to 360 degrees in regular oven. → Bake cakes at 330 to 335 degrees in convection oven. → Handle the cakes carefully when removing from the oven. → Place cakes on the center rack in the middle of the oven. → Pans should not touch the sides of the oven. → If your oven bakes unevenly on one side, do not pick up the pan, but rotate it about 2/3 into the baking time. → Make sure the batter is level in the pans. → Cakes will spring back when touched, when they are done. The sides will shrink slightly away from the pan and a cake tester or toothpick inserted into the center comes out clean. → Baking times will vary with pan size and batter weight. Mixing → Batter temperature should be 70 to 75 degrees. → ALL equipment should be clean and grease free. → Make sure your measuring cups and spoons actually hold the same volume if you are using them from different sets. → Measure all ingredients as accurately as possible. → Pans should be greased properly. → When using a stand-up kitten mixer, use a paddle (not a wire whip) to mix the batter. → Use a rubber or soft plastic spatula to scrape the sides of the mixing bowl after each addition of ingredients. (Scraping ensures proper ingredient distribution.) → Follow the formula exactly as to mixing times. → Always use fresh, high quality ingredients. → Follow the formula exactly as to method. Use precise mixing times. If not, disaster may result! Handling → Cool cake in pan 10-15 minutes before loosening the edge and turning it onto a wire rack. Hint: → To easily remove a cake form the pan, place a double thickness paper towel over the wire rack. The towel prevents the wire bars from breaking the crust or leaving imprints on the top of the cake → Turn hot cakes out gently. → Cool cake at least 1 hour before decorating. Hint: → When frosting a cake, chill the cake before spreading filling and/or frosting. (Cake will be much easier to work with.) Also, apply a thin layer of frosting to the cake and then refrigerate until it is set before applying the final, heavier layer of frosting. This will seal in the crumbs and ensure a clean final appearance. → Make only enough to last 3 or 4 days. Happy Baking With BakenBake #cakebaking #commoncakeproblemsandcures #tips #caketips
Posted on: Mon, 13 Oct 2014 07:31:48 +0000
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