BEST BAKING TIPS
Here are top 10 baking tips you might find useful.
- Cream your butter and sugar well. The color of the mixture changes into a much lighter shade of the original yellow color which is an indication that your have creamed it well.
- Crack eggs in a separate bowl. This way if a shell falls into the bowl, you can easily scoop it out or if you happen to crack a rotten egg then you wouldn’t be throwing away the entire mixture.
- When beating eggwhites, make sure that the beater and bowl are completely oil free and yolk free. If you are making a meringue and oil or the egg yolk gets mixed in with the whites, your meringue won’t be as fluffy so make sure your beaters and bowl are really clean.
- Measure out the exact amount of dry ingredients before sifting three times. This ensures that all the dry ingredients will be well mixed and throw away any clumped ingredient left on the sifter. Sifting it three times will also help incorporate air into the mixture.
- Grease and flour pans easily by using a pastry brush and remove excess flour by tapping the pan after you have distributed the flour evenly. This will ensure your cake will come out of the pan easily.
- Use baking paper or wax paper at the bottom of the pan if you don’t want to grease and flour your pan. Make sure you cut your baking paper to the exact size and shape of the pan. Loosen your cake from your pan using your spatula or a dull knife to avoid scratching the pan.
- Fill up the pan only up to 2/3 of its capacity. This will allow even baking and prevent overflowing of the batter when the cake starts to rise.
- Test doneness of the cake by inserting a toothpick or wooden skewer in the middle. If it comes out clean, it’s done.
- Let cake cool well in a rack before attempting to put icing on it. The icing will just melt or slide off the cake.
- Place the cake in a covered cake holder or airtight container and refrigerate to make it last longer. The cover will help keep the cake moist and flavorful even after a few days.
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