Tips for Baking Cakes:
1- Prepare all the ingredients you need for a recipe: You can add new things to a recipe or eliminate something you do not like: I usually eliminate nuts if there are any in the recipe and for that I bare Alpez’s harsh disapproval: If you like nuts you can always add them to the batter.
2- I usually measure the ingredients (based on the recipe) a head of time and put them in small bowls so I can add them to the batter when I need them.
3- Always preheat the oven to the required temperature. Turn on the oven 10-15 minutes before you plan to use it. Make sure the oven’s rack is in the center.
4- Have all the ingredients at room temperature.
5- To avoid lumps and swellings try to mix and sift dry ingredients (Flour, Baking soda, Baking powder, and spices) together and separately mix non-dry ingredients (Oil, Egg, Milk, Sugar, butter). Note that Sugar is considered non-dry. At the end add the two mixtures together.
6- While mixing use your spatula to scrape sides and the bottom of the mixing bowl.
7- Add nuts and other dried fruits at the end to your batter.
8- Grease your baking pan with vegetable oil (I spray Canola Oil). For most cakes Olive oil is a big NO. Use a brush for greasing the pan evenly unless you are using a spray.
9- To make sure that your cake is done use a toothpick or a thin wooden stick and insert it in the middle of the cake if it comes out clean. You are done. If not let the cake be for some more time.
10- After the baking is done and before removing your cake from the pan let the cake to stay in the pan for 5-10 minutes. Then with a spatula loosen the edge and turn the pan over. Also wait for the cake to cool down before serving.
10+1- This one only applies to me: Don’t bother with Tiramisu. You will always ruin it as you did in the past.
Bonaparte Breads, A French bakery in Baltimore, 2006
1- Prepare all the ingredients you need for a recipe: You can add new things to a recipe or eliminate something you do not like: I usually eliminate nuts if there are any in the recipe and for that I bare Alpez’s harsh disapproval: If you like nuts you can always add them to the batter.
2- I usually measure the ingredients (based on the recipe) a head of time and put them in small bowls so I can add them to the batter when I need them.
3- Always preheat the oven to the required temperature. Turn on the oven 10-15 minutes before you plan to use it. Make sure the oven’s rack is in the center.
4- Have all the ingredients at room temperature.
5- To avoid lumps and swellings try to mix and sift dry ingredients (Flour, Baking soda, Baking powder, and spices) together and separately mix non-dry ingredients (Oil, Egg, Milk, Sugar, butter). Note that Sugar is considered non-dry. At the end add the two mixtures together.
6- While mixing use your spatula to scrape sides and the bottom of the mixing bowl.
7- Add nuts and other dried fruits at the end to your batter.
8- Grease your baking pan with vegetable oil (I spray Canola Oil). For most cakes Olive oil is a big NO. Use a brush for greasing the pan evenly unless you are using a spray.
9- To make sure that your cake is done use a toothpick or a thin wooden stick and insert it in the middle of the cake if it comes out clean. You are done. If not let the cake be for some more time.
10- After the baking is done and before removing your cake from the pan let the cake to stay in the pan for 5-10 minutes. Then with a spatula loosen the edge and turn the pan over. Also wait for the cake to cool down before serving.
10+1- This one only applies to me: Don’t bother with Tiramisu. You will always ruin it as you did in the past.
Bonaparte Breads, A French bakery in Baltimore, 2006
1 comment:
hehe!, yes tiramisu has to be tasted in a nice restaurant or coffee shop to be enjoyed the most! it's simple too much work to mke it:)))
i have your carrot cake in the oven right now... will report back when it's done:)
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