All cooks and bakers are interested in the 7 professional secrets to making a great cake. Although you might think that there is something complicated that you have to do or something ‘magical’, you may find that it’s all about having fun in the kitchen.

7 Professional Secrets to Making a Great Cake

The mixing bowl

The mixing bowl

Everything starts in the mixing bowl. In case of the butter cakes you need to mix the sugar and fat and then add the eggs. In order to achieve an airy texture you need to whip the egg whites and fold the result into the batter. You have to find the right method of preparation for the kind of cake you are preparing.

The oven

The oven

As one of the 7 great cake making professional secrets, you have to know your oven. In order to have the perfect cake it is a must to calibrate the oven correctly. Place the pan in the middle of the oven and close the door gently. In order to check whether the cake is ready, you should use the toothpick test.

The pan

The pan

When it comes to the 7 professional secrets to making a great cake, you might know that some of the recipes ask for specific pans. This is important to remember because the cake increases in volume and the pan shouldn’t be too small. The color of the pan is important as well because of the cooking temperature.

The flour

The flour

For sure you know regarding the great cake making 7 professional secrets that the different kinds of flour come with different protein levels. The flour needs very little protein. All-purpose flour is for tender cakes and bread flour is used for dense cakes.

Weighing

Weighing

One of the most important items regarding the 7 professional secrets to making a great cake is the kitchen scale. You shouldn’t measure the flour, but weigh it. This is because the volume depends on how tightly the flour is packed in the cup,

Chemistry

Chemistry

The 7 secrets of making professional cake are all about chemistry. Flour makes the batter thicker so don’t overmix it with the wet ingredients. The leaveners produce bubbles that make the batter rise. Fats add moisture to the cake while sugar keeps the batter tender.

Cooldown

Cooldown

You should allow the cake to cool down before you remove it from the pan as one of the 7 professional secrets to making a great cake. If you are baking angel cakes, it is a good idea to keep the pan upside down while the cake is cooling.

Photo Credit: (http://www.cookinglight.com)

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