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 We all want our cakes to come out perfect, each and every time. When it comes to baking the perfect cake, sometimes the smallest mistake can ruin the finished product. Here is what you need to know to avoid those irreversible baking blunders.
Pound Cake
Pound cake looks simple; after all you are only using four ingredients. However, getting the spongy magnificent texture of a classic pound cake is not as easy as cake. Typically made from one pound each of sugar, flour, butter and eggs, pound cake makes a great base for a variety of flavors and creative cake designs.
- A common mistake in pound cake baking is not baking long enough. Adding extra butter to the recipe will allow for a longer cooking time, and may prevent the undercooked pocket at the center of the cake.
- Another common mistake is to over-mix the batter once all of the flour is folded in. Avoid this by adding the flour in slowly.
- Make sure you are using the right ingredients. Something as simple as changing sugar brands, and thus changing the texture and size of the sugar, can turn a failed recipe into a success.
- Let the cake cool on the rack for at least a quarter of an hour to preserve its bulk.
Sponge Cake
With little or no butter and no leavening agents added to the batter, a well-made sponge cake can be a good sign of baking prowess.
- Eggs should be warm when added to the flour mixture, as they can hold more air when warm and thus add more volume to the cake.
- When whisking, aim for the batter to rise to at least four times its original volume.
- The pan should be turned over to cool once baked to prevent the cake from collapsing.
- Sponge cakes are often rolled into a fruit-filled cylinder. If your cake comes out too firm to be rolled (over baked), use it as a layered cake instead of risking breaking the crust.
Pie Crust
Why settle for a frozen, pre-made crust when making one at home is so easy! Making a pie crust requires little effort and a surprisingly short list of ingredients. A classic pie crust consists of merely flour, butter, water and salt.
- The key to getting a pie crust to retain a flaky, tender texture is mixing in the wet ingredients, in this case butter and water, when they are cold. Butter should be chilled and the water should be very cold.
- A common mistake in pie crust making is over mixing. The mixture should be mixed just enough for the wet ingredients to cover the flour. The result should be a crumbly texture, rather than a smooth dough.
- Use an easy-to-make pie crust in your favorite cheesecake recipe!
General Tips
There are general rules of thumb to follow for almost all cake recipes.
- It is best to whisk the yokes and white of eggs separately for added volume.
- A cake should be completely cooled before being removed from the baking pan.
- The same goes for cake icing. Allow the cake to cool completely before decorating.
- Do not skimp on whisking time specified in the recipe. You may want to use a timer to make sure you are mixing long enough.
- Preheat the oven to the desired temperature to allow for the cake to rise evenly.
- For best results, sift flower and other dry ingredients.
- Most important of all, enjoy the process!
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