- Always use all ingredients at same temperature unless specified in the recipe. It helps in better aeration and easier, better and more thorough amalagamation.
- Dust nuts and fruits with flour before adding to cake batter, this way the nuts will not sink at the bottom of the cake.
- Use ingredients that are at room temperature, the butter soft but not melted or oily.
- Dust the cake holder or platter with a bit of icing sugar before placing the freshly baked cake on it, this will help keep the cake sticking to the bottom.
- Don’t attempt to ice the cake until it is completely cooled. Dust the cake lightly with a pastry brush before frosting, helps reduce crumbs in the icing.
- Cool the cakes in the pan completely before trying to remove them. Don’t cool on top of the counter, they’re best cooled on a wire rack.
- Test the cake for doneness by inserting a toothpick , skewer or knife into the middle of the cake. If it comes out clean, the cake is done.
- Fill cake pans not more than 1/2 to 2/3 full to allow for even baking and rising.
More tips and tricks coming soon……….
Karan's Bake House 