Basic Cake Making
Step One - Prepare the Pans
Next preheat the oven to the temperature as directed in the recipe.
Step Two - Melting Chocolate or Other Ingredient Preparation
*It's important to have all of the ingredients prepared prior to making the batter.
Step Three - Mix the Dry Ingredients
So the cake will rise evenly, it's important to completely mix the dry ingredients. Use
wire whisk to combine the flour with the leavening agents.
Step Four - Cream Butter and Sugar
Start with room temperature butter. Beat it until creamy. Slowly add the sugar while
mixing, if possible. If it's not possible to add while mixing, add some of the sugar at a
time and then mix.
Step Five - Add the Eggs
Add the eggs, one at a time.
Step Six - Add the Chocolate/ other ingredients
*Other recipes may dictate different times to add the chocolate or other ingredients.
Step Seven - Add Flour and Milk
Add the flour with the milk alternately. Some recipes just add the milk at the end.
Step Eight - Put Batter in Pans
Carefully divide the batter between 2 pans. Gently tap the pans on the counter to even
tops.
Step Nine - Bake and Cool Cakes
Bake the cakes according to the recipe directions. Remove from oven and cool on rack
for 10 minutes or how directed in recipe.
*Once the cakes are completely cool, it's time to frost them
Types of Cakes
There are two types of cakes
1. High Fat cakes/Shortened cakes
2. Low Fat/ sponge cake
The difference between the two types of cakes is:
High Fat cake
a. Aerated by creaming the fat
b. Uses baking Soda
Low Fat Cake
a. Air is whipped into eggs/egg whites
b. Lighter and drier than fat/shortened cakes
c. No baking soda is added ( with the exception of chiffon cake)
TIPS for making CAKES
Ingredients
Measure ingredients carefully.
Use the specified flour.
Always use room-temperature, large eggs, unless recipes call for other.
Use the shortening called.
Butter should be at room temperature.
Baking
Cakes require that the oven be preheated.
Always use the size pans called in a recipe.
Shiny metal pans produce the best cakes.
Bake on center rack. Don't allow pans to touch each other or wall of oven.
Test for doneness 8 minutes prior to recipe directions for doneness.
1. Use a toothpick to prick the center of the cake.
2. If the toothpick comes out with just a few dry crumbs, the cake is done.
3. If the toothpick is wet, continue to bake, checking at 2 minute intervals.
Cooling
Cooling Layered Cakes: ...Cool for 10 minutes in pan on wire rack. Remove from
pan and completely cool on wire rack.
Freezing
Unfrosted cakes can last up to 6 months if tightly wrapped.