Baking encompasses a variety of skills that, once mastered, can help you avoid unnecessary troubles. Each step, from handling the ingredients to the baking process itself, holds its own importance.
Try to get the following tips:
1. Ingredients
Before making the cake, ensure that the cake ingredients are at room temperature. You can take them out of the refrigerator 60-90 minutes in advance. Unless specified otherwise, use unsalted butter for the cake.
To quickly bring butter to room temperature, cut it into small cubes and let it sit for 15 minutes.
For different textures, you can experiment by substituting milk with cream cheese or sour cream.
To thaw frozen eggs quickly, soak them in warm water for 30 minutes.
Be mindful of the amount of flour used, as using too much can cause the cake top to crack.
Similarly, watch the amount of sugar. Excessive sugar can result in burnt cake, while too little can lead to a hard texture.
Semi-sweet chocolate and bittersweet chocolate are both considered dark chocolate and can be used interchangeably.
Separating eggs is easiest when they are frozen, but it's best to whip them when they are at room temperature. One large egg white weighs approximately 37g, and one large egg yolk weighs about 20g.
Adding a pinch of salt enhances the flavor of sweet baked goods.
2. Mixing Techniques
Before adding the wet ingredients, ensure that the dry ingredients are well-mixed.
When alternately adding dry and wet ingredients, always begin and end with the dry ingredients.
When folding two ingredients together, place the lighter-density ingredient on top and fold gently.
When creaming butter and sugar, beat the mixture until it becomes light and fluffy, usually taking around 5 minutes.
Before adding egg yolks to the mixer, whisk them with a spoon.
When incorporating multiple spices into butter or frosting, always add vanilla first, as it enhances the overall flavor the most.
To remove crushed eggshells from the mixture, use the hollowed-out half of an eggshell. If you can't remove all the shells, don't worry; they will sink to the bottom while baking. Simply flip the cake over after it cools to remove them.
3. Baking Tips
For a smooth, evenly baked cake without a dome-shaped top, consider baking each layer separately. If you are making a three-layer cake, bake three pans of the same size and shape at the same time.
After 20 minutes of baking, rotate the cake once to ensure even baking.
When baking multiple cakes simultaneously, leave enough space between them to allow for proper air circulation.
Always wait until the oven reaches the required baking temperature before placing the cakes inside.
To check if a cake is fully baked, insert a fork into the center of the cake and remove it. If no residue sticks to the fork, the cake is done.
4. Cooling and Frosting Tips
Allow the cake to cool in the pan for approximately 20 minutes before removing it.
Cupcakes should be removed from the pan immediately after baking and placed on a cooling rack to cool.
Before applying the frosting, gently brush away any excess cake crumbs using a silicone pastry brush.
To prevent crumbs from mixing into the frosting, spread a thin layer of frosting over the cake and chill it for 30 minutes before applying a second layer of frosting.
