Advices for Perfect Cake
|~ We can very easily understand how making a cake was successful from the shape, the colour, the feel and certainly the flavour.
~ Here you will find advices and small secrets which will help you in order that each time, you achieve a perfect cake!
~ Always, before we begin to make a cake, we put on the workbench the all ingredients that we needed, so as to we do not forget something by mistake.
~ Before all, we turn on our oven at the temperature that is requiring in the recipe so that is preheated.
~ The oven grill (on which we will place the baking pan) it should they are always in the middle shelf (unless the recipe says something else).
~ It is essential we butter and lightly flour our baking pan before we use it (for certain types cake as the angel cake, sponge cake and chiffon cake is not required).
~ For certain cases it is required to use parchment paper that we should also butter and flour.
~ For chocolate cakes, we can use cocoa instead of flour in order to “flour” our baking pan.
~ We should always use the right size of baking pan.
~ If it is very big, the dough will spread out and the cake will not inflate enough, also if it is very small, the possibility is that it will overflow!
~ Never follow “blindly” the time of baking that it says in the recipes!
~ The cake should be watched and we judge when it is ready.
~ If we should use eggs or butter, we make sure to have them out of the refrigerator for at least half hour before we use them.
~ In the pastry making, it requires precision in the dosage of the ingredients.
~ A scale is essential.
~ If the recipe calls in the doses “glass” or “teacup”, we do not use any glass or any teacup!
~It is always better to change the ingredient quantities in grams because if we make a mistake in dosage, there is a big possibility that the cake will fail!
~ The dough for cake (any cake) does not need to be struck a lot in the blender.
~ Only so much, as long as it needs in order for the ingredients are mixed otherwise our cake will not become fluffy.
~ In the trade, the vanilla exists in two forms: the real extract of skin of seeds and the lot cheaper synthetic substance (the white dust).
~ Prefer the extract that is natural and naturally much better than the synthetic vanilla.
~We never throw all the ingredients together simultaneously in the bowl in order to strike them!
~ We mix all the solid ingredients (flour, baking powder, salt, cinnamon, soda) in a bowl and we strike the liquid ingredients in the blender adding the solids (spoonful by spoonful) in the end.
~ If we want our cake to be very fluffy, we separate the yolks from the egg whites, we first add in the dough the yolks leaving for last the egg whites which we strike in meringue.
~ We add the meringue in the mixture a little bit at a time, making light circular movements from the bottom of the bowl to the top, folding this way the meringue in the mixture.
~ We do this in order to maintain the trapped air that it inflates the cake.
~ After we place our cake in the oven to be cooked, we leave it alone!
~ We do not open and close the oven 15 times in order to we see how is doing because the cake will deflate and wastes energy.
~ It is absolutely important that 1/2 hour should pass first before we try to open the oven also afterwards near the end in order to check if it is cooked.
~ Do not abuse the cake in order to see if it is cooked by sinking a knife continuously in it! Use a toothpick instead.
~ Before taking the cake out of the pan or a cake form, leave at least 5 minutes to pass.
~ If we want to glace and decorate the cake, we should wait first for the cake to be cold completely otherwise the glace will liquefy and will not set.
~ Before we spread out the glace, we put the cake in the refrigerator for 1-2 hours.
~ This way the glace it will not fill with crumbs and we might spread it out more easily.
~ Good luck and enjoy.