| Who can resist home-made
cakes,
pies,
tarts
and other sweet treats? They are part of every happy occasion. What holiday
party, birthday party, showers, graduation, wedding reception or anniversary
would be complete without a sweet treats. At the same time, no food makes
cook more proud than serving a beautiful dessert. |
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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
of baking.
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. |
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In all our recipes regular
type of all-purpose flour is used unless otherwise specified.
Keep in mind that careful
measuring
assures correct proportion. All measurements are usually level. |
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| Always sift flour, baking
soda, baking
powder and spices
to avoid lumps. |
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| To keep angel
or chiffon cakes from falling, turn them upside down as they come from
oven until they cool. |
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BROWSE
OUR RECIPES
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 Punch
Torte |
| Prinfrengenten
Torte |
| Chocolo |
| Black
Forest Cake |
| Sacher
Torte |
| Chocolate
Cake |
| Lemon
Cheesecake |
| Carrot
Cake |
| Mushroom
Meringues |
| Cookies,
Pies & More |
| Breads
& Muffins |
| Other
Desserts |
| Tips
On Melting Chocolate |
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| When baking with melted
chocolate,
always let melted chocolate cool slightly before blending into the rest
of the creamed mixture and also try to scrape the sides of bowl frequently
with rubber spatula. |
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| When adding dry ingredients
alternately with liquid, always begin and end with the dry ingredients,
beating cake batter
just till smooth after each addition. |
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| If you want to keep your
foam cakes light and airy, after you have beaten the egg whites to perfection,
always fold in dry ingredients and use rubber spatula in a circular motion.
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 flour,
to keep texture tender. |
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BAKING
TIPS
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| It is important to preheat
your oven at least 12 to 15 minutes before baking a cake so you can immediately
put the pans into the hot oven. It is good idea to invest in an oven thermometer
to get accurate temperatures and also check accuracy of oven regulator
occasionally because too slow an oven will cause cake to fall. Keep in
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. |
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| Try to use good teflon
baking pans for your baking, they will help reduce the amount of
fat needed in cooking. |
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| 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 two
inches between the pans and the walls of the oven for proper heat circulation.
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. |
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| Cake is baked when it shrinks
slightly from sides of pan, cake tester or toothpick inserted in center
of cake comes out clean or when springs back when pressed lightly with
finger. |
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