Tips lead to success
When you pass by a bakery store, watching pretty and delious cakes through the windows...
Have you ever think of making cakes by yourself?? Many of you might have a flash in mind about that
but it disappeared as you think this is impossible unless you are a baker. This is also what I think
before, however, once I try to make one purely by myself, this is not as difficult as what people think!
Some of my friends have listened to me and tried to make one, but they face some of the common mistakes and fail
to make it. Now, I am going to tell some tips and guidelines from my exprience, and hope everyone can try to make their
own cakes!!!
|
- Before making....
- Cake Tin:
- Cake tin are usually 3 inches or 4 inches in size
- Metal cake tin are more prefertable than unmelt plastic
- Baking paper:
- Before baking cakes, it is a good practise to cut out the baking paper
- The baking paper should be cut in size of the cake tin
- Oven:
- Always preheat the oven before making your cakes
- The oC and oF are always different
Ingredience...
- Preparation:
- Prepare all the ingrediences ready for use
- Use different containers to seperate the ingrediences
- Weight:
- Weight measurement of ingredience are always important!
- However, you can change the weight to fit your favour
- Special Care:
- Eggs should be kept in room temperature
- Whipping Cream should be kept cold before using
Beating and Baking...
- Eggs:
- To beat eggs till hold stiff peaks, its easier by the use of electronic mixer
- Use warm water to warm the mixing bowl can achieve hold stiff peaks faster
- Mixture:
- The mixture of flours and other stuff must not beat too much
- Otherwise, airs from the mixture will leak out and cakes become hard
- Bake:
- After filling mixture to cake tin, knoke the cake tin to table few times can smooth the cake surface
- In baking process, you can put a bamboo stick into the cake to see whether is done or not
Decoration and Topping...
- Cream:
- Before beating cream, the mixing bowl must keep dry, otherwise cream can't beat up
- For topping cream, cream can be beated up to 80%. For cream in the middle, 60% is enough.
- Fruits:
- Topping fruits should be washed before using
- Wet fruits will melt the topping cream, thus frunts should not be wet when using.
- Cocoa powder:
- Cocoa powder is the last topping to be added.
- It is suggested that only sift cocoa powder just before serving.
|
