Tips & Insider Secrets

 about-1

Welcome to Tips and Insider Secrets. Learn a few tricks, easy tips, simple techniques and things to remember while making cakes. We will keep adding to this list and hope this inspires you to share your tips with us.

Here are a few tips from Divya –

  1. If you want a perfectly flat top ~ use the flat bottom of your cake for the top. (Flip it over)
  2. If your cake is too high in the center ~ take a long serrated knife and cut the top off. Wait till your cake has cooled before cutting.
  3. Cheesecakes will often crack when they cool ~ spray your pan before cooking with cooking spray, so as it cools it will not stick to the sides of the pan and crack.
  4. For an easy finish ~ Dust your cake with powdered sugar.
  5. Always use fresh eggs. Eggs separate best when cold, egg whites need to be at room temperature for greater volume when whipped. Remember this when making a meringue. Most cake recipes will use eggs in the recipe.
  6. Investing in top quality chocolate, fruit fillings, nuts etc, makes a tremendous difference. Your cake will taste its best when starting with the best ingredients.    
  7. Real Butter gives the best flavor. A cake is a treat. Live a little!
  8. When decorating a cake with icing, you can make a quick decorating tube. Put icing in a heat-safe zip-lock plastic bag. Immerse in simmering water until the icing is melted. Snip off the tip of one corner, and squeeze the icing out of the bag.
  9. To prevent nuts and fruits from sinking to the bottom of a cake during baking, warm them a bit in the oven and toss them with flour. Shake off excess flour before mixing them into the batter.
  10. Always sift flour, baking soda, baking powder and spices to avoid lumps
  11. To speed up the softening of cold butter, slice and let stand for about 10 minutes
  12. To make a moist chocolate cake ~ Before adding the baking soda to your cake recipe, mix it with a teaspoon of vinegar.
  13. To cut fat, try baking a cake without greasing the pans even if the recipe mentions to do so. You can just place a waxed paper liner to fit the bottom of the pan, and then pour in the batter. This will also help remove the cake cleanly. For high cakes, you’ll want to still grease and flour sides of pans if specified.
  14. After frosting the cake, you can use a hair dryer to slightly melt the frosting. This will give the frosting a smooth, glossy look. If you prefer you can use a metal icing spatula or knife first heated by sitting in hot water, wipe dry, then use the heated knife to smooth the icing.
  15. To help prevent a flaking or cracking frosting, add a pinch of baking soda when mixing the frosting.
  16. If icing is a bit too thin or runny, lightly dust the top of the cake with flour then spread the icing on top. This will help the icing hold to the cake.
  17. To split a cake into layers, loop a length of waxed dental floss around the outside of the cake at the point you want the cut, then cross the ends and pull gently but firmly. The floss will cut right through the cake.
  18. If the top of your cake is browning too quickly, place a pan of warm water on the rack above the cake while it is baking in the oven.
  19. Shiny pans reflect the heat, and are your best choice for cake baking.
  20. Reduce the oven temperature by 25° when using glass pans. 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: