secrets to a perfect cake?
Posted by admin on Aug.11, 2011, under Rich DVD
I love cake, and I’m a great baker. I love making layer cakes, all different flavors. I was wondering if there are any old secrets from Grandma? Lol, like are there any secret ingredients to improve a cake? I hate light fluffy dry cake, I love a moist dense rich flavorful cake. Also I would love any tips/secrets for icing? Love buttercream, cream cheese frosting, meringue frostings? I wanna master the best cake in America!
Lots of butter for flaking, Nutmeg, and LOVEE (i like cream cheese frosting alot too.)!
Oh and diversity. Try making your own unique recipes and offering samples to your friends and family for them to critique it. Advertisment is best!
And everyone isn’t the same so some people will always disagree with your flavors, which is why you must have a large number of people who have tasted it so that you will know what the majority is pleased with at all times.
Hope this helps!! (:
August 11th, 2011 on 2:27 pm
Aha. its a secret.
Nah, sifting flour and sugar, really does make your cake more fluffier and lighter, try double sifting.
Also, little things like vanilla or Cinnamon work a treat.
References :
Years of baking.
August 11th, 2011 on 3:17 pm
Lots of butter for flaking, Nutmeg, and LOVEE (i like cream cheese frosting alot too.)!
Oh and diversity. Try making your own unique recipes and offering samples to your friends and family for them to critique it. Advertisment is best!
And everyone isn’t the same so some people will always disagree with your flavors, which is why you must have a large number of people who have tasted it so that you will know what the majority is pleased with at all times.
Hope this helps!! (:
References :
My own Best Chef (my Stepmum Shanalee. She’s epic at baking and cooking anything and everything!!)
August 11th, 2011 on 3:34 pm
My sister was taught in school to do the skewer test with cakes (stick a skewer in, if it comes out clean, it’s cooked). My tip: DON’T USE THIS TEST! I find that cakes made with this method are always overcooked and dry. I test my cakes by colour and by lightly touching the top of the cake to see if it springs back. You can also tell when they’re just about ready when you start to smell the cake wafting out of the oven.
Make sure you definitely sift your flour (I know, it’s so tempting to just chuck it in!), but it really does make a difference. And make sure your ingredients are well combined, particularly when creaming butter and sugar.
For flavour, when making a citrus cake (I LOVE making lemon or orange cakes), I always add more flavour than the recipe calls for. Just adding a bit more rind and juice makes the cake really flavoursome. Same goes for icing. Make sure you also taste your icing along the way.
References :