Cake Baking Tips - (Tips that will allow you to be "Top Dog" with your baking)
Many of these great tips came from my Grandad (Ted Bishop of Hollywater, Hampshire, England) who was a Master Baker by trade, plus my Gran (Minnie – Ted’s wife).
As a girl, they taught me to cook – some call it the “Old Fashioned” way, however, I call it “The Only Way”.
Both were great teachers, and I learnt literally from the ground up, as they grew about 98% of the produce they cooked with. So not only did I learn to cook with this produce, but to plant and harvest it.
This taught me the value of good food, how to use everything you grew and how to create food that tastes “Out of this world”. These tips have stood the test of time and I know they will help you become an even better cook.
Tips on Ingredients:
Never keep flour in the bag – always decant into an airtight jar or canister.
Always triple sieve the flour before adding to a cake - this will create a much lighter cake.
If using plain flour add 1½ teaspoons of baking powder per 1 level cup of flour.
NEVER beat the flour as you add it to your cake, always gently fold it in a little at a time as you want to keep as much air in the flour and in the butter/sugar cream as you can.
If your recipe calls for milk, try and use buttermilk if not add a few drops of Lemon juice – this will provide a better texture to your cake.
ALWAYS use Castor Sugar (fine sugar) – never ordinary granulated – this gives your cake a fantastic texture and creams well with the butter.
Use Brown sugar in a Dark Fruit Cake.
Never use margarine – always use butter.
Always beat your butter and sugar together until it changes to the color of cream and is creamy in texture.
Beat your eggs before adding them to your cake mixture.
If making a cake that needs nuts, fruit, sultanas, raisins etc, toss in a little flour that has been sifted before hand. This helps them fold through the cake mixture correctly.
If cooking a Fruit Cake, boiled Fruit Cake, Christmas cake etc, line the pan with Brown or Greaseproof Paper, allowing at least 3 to 4 inches above the top of the pan. This allows the cake to cook on a low setting without drying out or burning and produces a cake that is moist and delicious.
Icing Sugar is also known as Confectioners Sugar – this is used to create fabulous frostings, royal icing and other icing for cakes.
Always triple sift your icing sugar before working with it.
Never frost or ice a cake until completely cool.
To spread frosting quickly, evenly and with ease over a cooled cake, dip your knife into hot water first and keep dipping it with each application.
Never try to split a cake unless completely cool, and then use a large sharp knife that does not have a serrated edge.
© Maggie David ~ Oils of the Earth Pty Ltd ~ Sydney 2009