You know, baking takes love and patience. But when it comes to baking cakes successfully, a little bit of science doesn’t have to be luxury. Do we get on well, it’s not about turning you into a chemist, eh? The idea is to understand that each ingredient has its uses and that each ingredient has a different action in your recipe:
- The flour is the base, it is what holds your cake. It’s the framework in a way.
- The yeasts bring lightness and make the cakes swell.
- As for sugar, in addition to sweetening (ah good?), It kicks in on contact with liquid ingredients. It helps keep a cake moist by trapping moisture in it.
- The liquid brings softness just like the fat.
- Eggs bind the ingredients together.
- The fat helps soften the cake.
There you go, now that you know that, follow our 10 tips and tricks for baking your cakes successfully .
1. THE INGREDIENTS AT ROOM TEMPERATURE:
The ingredients at room temperature in a recipe are not meant to look pretty. Observe this indication scrupulously. Using ingredients at room temperature in a recipe helps the dough to be more homogeneous because the ingredients will blend together better. Logical!
Cold butter is blah to mix… So, don’t ignore this step. And if you forgot to take out the butter for your recipe, don’t panic, put it in 10 second increments in the microwave, minimum power and it should do it.
Temperate eggs go up better in snow and also mix better with your dough. Take the test: an egg taken out of the fridge will be more viscous than a tempered egg. In short, if you do not give up and prefer to keep your eggs in the refrigerator, take your precautions before using them to make your cakes.
2. CREAMING THE BUTTER FOR AN INCOMPARABLE SOFTNESS:
In many recipes, butter requires creaming. This step consists of working the softened butter either alone or with sugar with an electric whisk (or in a food processor) in order to incorporate air. You incorporate air into your creamed butter, which then mixed with your preparation will make your dough light and creamy.
3. BAKING SODA OR BAKING YEAST?
We should especially not confuse these two white powders. One serving to aerate your cake as much as possible. Widely used in Anglo-Saxon pastry making, this magic powder lightens cakes and cookies.
Baking yeast or baking powder or even baking powder will make your cake swell. Baking soda is part of the baking yeast.
Make sure these ingredients are still good to use. Expired yeast will not poison you, but it will be less active. To keep it, put it in an airtight box.
4. ADAPT THE QUANTITIES OF A RECIPE:
There’s no mystery, to adapt a recipe to the dimensions of your mold, you have to do a little mental math.
So for all those who have not listened to the math teacher, a review is needed. And for that, nothing better than a practical case!
Come on, second example with flour:
7.5 ———–> 250 g
(10 x 250) / 7.5 = 333.33 g
So you need about 330 g of flour!
And so on. Keep this rule warm in your kitchen! It will be of great use to you to adapt the quantities of your recipes.
It gives you a corner of so much fairyland, right?
This formula applies if you keep the same diameter or the same height!
Because if this is not the case, we start with volume calculations and that’s a whole different story!
5. MILK, BUTTERMILK AND CREAM:
Buttermilk for those who are not familiar with this ingredient that we particularly like, it is fermented milk. You can find it in supermarkets under the name ribot milk or fermented milk. It is a sour-tasting curd. Incorporated into a muffin batter or a pancake batter, it gives them an incomparable softness.
Milk (whole or not), fermented milk and cream are not substitutes for each other in a cake recipe.
A recipe that calls for whole milk must absolutely contain whole milk. Their composition is not the same, so you cannot replace the milk with buttermilk which contains lactic ferments.
6. CAKE DOUGH TOO BEATEN OR NOT ENOUGH:
It seems like nothing but the fact of beating a dough too much or on the contrary not doing it enough can considerably influence the final rendering of your cake.
The texture of an excessively beaten cake will be denser because the gluten will have developed more. Result: you will get a more compact, more elastic cake… which is good if you make a pizza dough. For a cake it is better to have a softer texture.
Another inconvenience of a too beaten cake: the bump in the center. That is clearly the problem with overly beaten pasta.
Too much batter, or not enough at all, can result in a flat cake.
So, it is best to respect the instructions of a recipe so as not to end up with a cake whose texture does not resemble that of the recipe. Don’t tell yourself that one more minute isn’t a big deal.
7. MY CAKE SAGS IN THE MIDDLE ONCE OUT OF THE OVEN:
Several reasons for this:
The explanation for undercooked cake is the most common. Then comes the suspicion of excess fluid. Did you measure / weigh your liquid ingredients correctly?
You may also have used a recipe in a different pan. Deeper than that recommended by the recipe. By not adjusting the baking time, you end up with a cake that will not have had time to bake.
8. MY CAKE IS TOO DRY:
If your cake is too dry, you may have added too much flour.
Or did you cook it too long?
It may also be that the amount of fat is insufficient. If you have too much flour and not enough fat, you will definitely get a dry cake. It’s all about balance!
9. MY CAKE IS TOO DENSE:
If your cake is too dense and therefore not airy enough, you may have added too much sugar, too much liquid or too much yeast. Enough is enough !
10. THE BA BA:
- Butter and flour your mold. Always. Use magic sprays such as Wilton’s Bake Easy. Just spray it all over the mold and unmolding your cake will be a snap.
- Place your cake in the center of the oven and put it in the oven once the indicated baking temperature has been reached.
- Don’t substitute ingredients because you don’t have everything in your cupboards or fridge. You have now understood that each ingredient has a very specific role. So there is bound to be an impact on your cake.
- Wait 5 minutes with the oven off before taking out your cake. After being exposed to a very high temperature your cake needs to prepare for coming out. A temperature shock is not good… that’s how we choke on death.
Grandma’s trick to having a cake that rises evenly is aluminum foil… Kesako? Wait, little chemist, let’s explain.
It is necessary to imprison in a strip of aluminum foil some paper towels soaked in cold water. This strip of aluminum foil will wrap the outside outline of your cake. But first, place it in the freezer for 1 hour. This method has the effect of creating even baking of the cake. The outside of the cake tends to cook faster because it is in direct contact with the mold which heats up. The very cold strip slows down the cooking of the outside of the cake.
Everyone has aluminum foil at home, right? So give it a try!
And if you are too lazy to experiment with this trick, you can always use the convection cone which allows your cakes to rise evenly too!