Invest in a good chocolate, fruit fillings, nuts, etc. You know the difference if you start with the best ingreedients. Always use fresh eggs. Separate the eggs in cold conditions, but egg whites whip up best at room temperature. Offers the best butter cake is delicious flavor.A. Live a little!
Mixing:
Prepare all the ingredients. Before mixing the dough, prepare the dishes, put in the oven, making sure the rack is in the center. All ingredients at room temperature for best results. Cream butter and sugar until light and fluffy, or as long as the recipe. Always sift the flour, baking powder, baking powder and spices to avoid lumps.
To speed up the softening of cold butter, slice, and let stand for about 10 minutes. Toss nuts, raisins and fruit pulp at the end. This will prevent color bleeding. Scrape sides and bottom of bowl often with rubber spatula during mixing. Spread the mixture evenly soaked.
Baking:
Turn oven off 10-15 minutes before you plan to use it to give time to heat to cooking temperature. The interior of the fat from the pan generously with solid vegetable shortening. Use a pastry brush to spread shortening evenly, which means that all surfaces are well covered. Sprinkle with flour, press excess. If bright spots remain, touch with more shortening and flour or use pan spray vegetables. Position pans as near the center of the oven as possible. Pans should not touch sides of oven or each other. Test your cake to cook while they are still in the oven.
Because of differences in control of the individual oven, be sure to test your cake to cook according to package directions or recipe. The cake is done when the sides fall slightly away from the pan and a toothpick or cake tester inserted in center comes out clean. Cool cake in pan 10 to 15 minutes before loosening the edge and turn on a wire rack to cool. To remove cake from pan easily, place a double layer of paper towels on the rack.
Invert cake rack and at least one hour before decorating. Then brush crumbs off cake.The towel prevents the wire bars to break the crust, or leave mark on top of cake. A clean oven rack or shelf of the refrigerator can be used for the upper layers. Place covered rack on top of cake.
Glaze:
Chill the cake between the filling and frosting. The cake is much easier to work with. Apply a thin layer of icing on the cake, then refrigerate until it is inserted before the final, heavier layer of icing. This seal crumbs, to ensure a clean finish.
When Good Cakes Go Wrong:
I thought I had a good cake, but lately he has been dating the wrong people - a few crackers. Soon it will be late and come home reeking of alcohol-based vanilla extract. Before you know your angel (food) is a one way street to culinary school reform. It's hard when good cakes go wrong and these are some of the most common reasons.
If The Cake Rose Unevenly In The Oven:
- Flour was mixed with a sufficient account of the main mix.
- The temperature inside the oven has been uneven.
- The oven temperature was too high.
- If the dough flooded pans:
- Make sure you use the right size pan. The mixture uncooked should fill the pot with more than two-thirds.
- That uses separate cakes whipped egg whites and yolk
If The Cake Is Dense And Heavy;
- The eggs were very small. Always use large eggs to cook.
- Insufficient air was taken into the egg mixture and sugar.
- Flour has been bent slightly. Always mixed with flour at the lowest speed.
- The melted butter was too warm when it is added, causing it to sink through the foam whipped.
- The oven temperature was too low.
If The Top Of The Cake Fell:
- The oven temperature was too hot.
- The cake was not cooked long enough.
- The oven door was opened too early, which was created in draft form.
- Cream cakes using butter and sugar mixture
If The Batter Curdles, And To Distinguish:
- The ingredients were at room temperature.
- Cream butter and sugar together is not sufficiently well before adding the eggs.
- The eggs have been added too quickly.
- If the texture of the cake is very heavy:
- Butter, sugar and eggs were not beaten together long enough.
- The flour was beaten up speed too.
- Too much flour was added to the mixture creamy.
- The oven temperature was not hot enough.
If The Top Of The Cake Peaks And Cracks:
- The oven temperature was too hot, causing the outside of cake baking and crusting very fast. As the mixture in the center of the cake continued to cook and grow, which broke through the top of the cake.
- The cake was not baked on the middle rack of the oven.
- If raisins, dried fruits and nuts sank to the bottom:
- The fruit pieces were too big and too heavy.
- Sugary syrup outside the fruit is not washed away, this has caused the pieces of fruit to slip through the mixture is heated.
- They washed and dried fruit are not dusted with flour before being added to the mixture.
- The mixture was more than beaten, or was too wet so as not to hold the fruit in place.
