Cake Baking

If so, there's no reason why you can't turn out professional-quality cakes and desserts from your own kitchen. With the right equipment and a few simple tips anyone can create confections that rival those of any professional baker!

The first step is to prepare. Be familiar with the recipe and make certain that you have all the ingredients on hand. Substitutions should never be used if you want success. Start with a clean, dry work area. Wash your hands before you begin and make sure your utensils are in order.

Use the Right Equipment

These utensils are a must for anyone who wants to bake beautiful and tasty cakes from scratch:

1. Glass bowls
2. Good quality mixer, preferably on a stand for hands-free operation
3. A set of measuring cups for dry ingredients and glass measuring cups for liquid measure.
4. Wooden or plastic spoons for stirring and folding
5. A sifter. This handy utensil is a must if you want to bake light cakes.
6. Quality bake ware. Shiny (non-coated) aluminum is best. If possible, avoid dark coated pans and save glass bake ware for pies, not cakes.
7. Oven thermometer. Don't trust your stove to be accurate. Invest a few dollars in a good oven thermometer so you can be certain of oven temperature.
8. Measuring spoons
9. Cake tester
10. Cooling racks

Proper Ingredients are Important

Once you've assembled your utensils, it's time to bring out your ingredients.

• For best success with cakes, use cake flour rather than all-purpose. Because it's milled finer, it bakes lighter. Use cake flour even in recipes that don't specify it and you'll bake a tender, feather light cake every time. Just be sure to use two tablespoons less cake flour when substituting.
• If possible, use baker's sugar, which is also finer than regular sugar, and if the recipe calls for brown sugar, choose dark brown.
• Always use large eggs and for the best result be sure that the eggs are fresh.
• Use real vanilla, not imitation.
• Make certain everything is as fresh as possible.

Foam Cakes and Creamed Cakes

There are two basic types of cake: foam (cakes without any type of fat) and creamed (cakes that use oil, shortening or butter).

Foam cakes include angel food and sponge cakes, while creamed cakes are more common.

Understanding the purpose of basic ingredients also helps understand how a cake is made. Sugar and fat are added to make a tender cake while flour and eggs are the proteins that makes the cake hold together. <>

Now that you have your recipe and ingredients, you are ready to begin mixing. Always follow the order of ingredients given in the recipe.

If asked to cream together butter (or other fat) and sugar, blend them together until a fluffy consistency is reached. This may take some time, but it's better to blend thoroughly than to not blend enough. Vanilla may also be added if it is called for. Until directed, add nothing to this mixture.

Eggs should be added to the creamed ingredients. Flour and other dry ingredients (baking powder, baking soda, salt) should be sifted into another bowl at least once. Multiple sifting often ensures a tender texture to the cake. When the dry ingredients are well sifted, they can be added to the cream mixture alternately with milk, beginning and ending with flour. Each addition should be blended into the batter and then beaten until smooth. Finished batter should have a consistency similar to that of pudding, neither too thick nor too thin.

Baking

When the batter has been blended, the pans should be prepared for baking. For best results, Baker's Grease should be used to coat the pan or pans. Baker's Grease can be found in any cake-supply shop or most craft stores. An alternative method is to lightly coat the pans with vegetable shortening then dust with flour, dumping any excess before adding the batter. Pan spray may be used, but it is not advisable for best results.

Verify that the oven is at the correct temperature before placing cakes inside. Set a timer with the suggested baking time but do check the cake occasionally. If you wish to avoid a rounded cake top, use Magi-Strips to keep the top flat. These are also available at cake supply stores and craft shops. A cake is done when a cake tester or toothpick is inserted and come out clean. Do not over bake (apparent when the top of the cake begins to crack) or under bake.

Place cake on cooling rack or racks to cool. Make certain that the cake is entirely cool before attempting to remove it from the pan. Ice (frost) to taste or garnish with fresh fruit.

With these basic guidelines, anyone can bake a cake from scratch with excellent results. There are many different varieties of cakes as there are cooks, but here are a few simple recipes to start any baker baking!

Some Sure-fire Cake Recipes

Foundation Yellow Cake is a tried-and-true recipe. Dating back to the days before commercial cake mixes, it can be adapted to make a white, chocolate, spice, or many other cakes.

Ingredients for Foundation Yellow Cake:

• 2 cups cake flour
• 1/2 teaspoon salt
• 3 teaspoons baking powder
• 3/4 cup butter or vegetable base shortening
• 1 1/2 cups sugar
• 3 large eggs
• 1 cup milk
• 1 teaspoon vanilla

Directions

1. Preheat oven to 350
2. Cream butter thoroughly and add sugar in large glass bowl. Set aside.
3. Sift flour, salt, and baking powder together.
4. Add eggs to creamed mixture and beat until light and fluffy.
5. Add flour mixture alternately with milk to creamed mixture. End with dry ingredients, add vanilla, and beat until smooth.
6. Baked in prepared pans for approximately 30 minutes.

To make a white cake, substitute six egg whites for the eggs.

For a chocolate cake, add 3 squares baker's chocolate, increase milk by 3 teaspoons, and reduce fat (shortening or butter) by 3 teaspoons.

For a spice cake, add 1 1/3 tablespoons of your favorite spices (cinnamon, nutmeg, and allspice).

Top with Frosting

To top your finished creation, use a recipe for either butter cream icing or seven-minute frosting. Cakes can also be topped with whipped cream or Cool Whip, then garnished with your favorite fruits.

To avoid a cake that tastes dry or crumbles, use the exact quantity of fat called for in the recipe. Check baking times and keep a regular oven temperature. Blend ingredients well but don't over mix.