Tortes, Tarts & More...
and other sweet treats? They are integral part of every happy occasion.
party, birthday party, showers, graduation, wedding reception or
would be complete without a sweet treats? At the same time, no food
cook more proud than serving a tasty homemade dessert.
Success in baking is not
due to good luck, special school, or special touch, it comes as regular
result from accurate
measuring, proper mixing and using the best technique for that type
It can be the achievement of anyone who follows a good recipe. Try to
bake your cakes when
you have the creative urge and then store or freeze them for later use.
Make sure your cakes are completely cooled before storing or freezing.
our recipes regular
type of all-purpose flour is used unless otherwise specified. Keep in
mind that careful
assures correct proportion. All measurements used in our recipes are
usually level, unless otherwise specified.
Always sift flour, baking
powder and spices
to avoid lumps.
When adding dry ingredients
alternately with liquid, always begin and end with the dry ingredients,
beating cake batter
just till smooth after each addition.
If you want to keep your
foam cakes light and airy, after you have beaten the egg whites to
always fold in dry ingredients and use rubber spatula in a circular
Slowly, down through the batter, across the bottom, up to the opposite
side and across the top to bring some of the batter up and over the egg
whites. If you are using mixer use low speed once you start adding
to keep texture tender.
When baking more than one
cake (or two layers cake) at the same time place the pans on the oven's
center rack and allow at least an inch of space between the pans and
inches between the pans and the walls of the oven for proper heat
When baking three or four layers, use two racks in center third of oven
and stagger pans in opposite corners of both racks so they do not block
heat circulation in the oven.
Cake is baked when it shrinks
slightly from sides of pan, or cake tester or toothpick inserted in
of cake comes out clean or when springs back when pressed lightly with
|If you are
going to the trouble to make a "from scratch" cake, you should always
choose top-quality ingredients. Resist temptations to substitute.
Make sure you have all the ingredients before you start making the
It is important to preheat
your oven at least 12 to 15 minutes before baking a cake so you can
put the pans into the hot oven. It is also good idea to invest in an
to get accurate temperatures and also check accuracy of oven regulator
occasionally because too slow an oven will cause cake to fall.
mind that cake batter should never sit before baking, because chemical
leavens begin working as soon as dry substances are mixed with liquids
and the air in foam batters will begin to dissipate.
to use good teflon
baking pans for your baking, they will help reduce the amount of
fat needed in cooking.
If you don't have teflon baking pans, to ensure an easy release
from the cake pan, grease the bottom and
sides with butter or shortening (or use a cooking spray), add a little
flour and shake it around, lightly
knocking out any excess.
Most of the rich, heavy cakes should be baked on the
middle rack of the oven. Do not crowd the cake pans together because
cakes will not cook evenly.
When baking in a glass pan, reduce the oven temperature by
To keep angel
or chiffon cakes from falling, turn them upside down as they come from
oven until they cool.
When baking with melted
always let melted chocolate cool slightly before blending into the rest
of the creamed mixture and also try to scrape the sides of bowl
with rubber spatula.
To easily split a layer
of a cake in half, take a length of thread and wrap it around the
of the layer than pull the ends together. It will make a nice level cut
without any fuss.