This newsletter is the 1st out of six installments from the cake baking tips series which will focus on General/Overall cake baking tips just to get you started. Subsequent newsletters will focus on more specific topics such as baking temperature, cookware, ingredients and techniques, mixing, baking, frosting, and what to do when your cake doesn't turn out as expected. So bake that cake and eat it too!
• If you want a perfectly flat top use the flat bottom of your cake for the top. (Flip it over)
• If your oven is too hot your cake will rise too much in the middle. Wait till your oven is fully preheated and use an oven thermometer to ensure proper oven temperature.
• Add moisture and flavors with Simple Syrup, add extract flavors or espresso flavorings to your syrup and brush it on.
• If your cake is too high in the center take a long serrated knife and cut the top off, but wait until your cake has cooled before cutting.
• If your cake is crumbly and hard to frost brush on a little Simple Syrup and freeze. It will set up and be ready for frosting.
• Sprinkle chopped nuts onto the sides of a frosted cakes. Walnuts Pecans and Almonds make good decoration and it also adds flavor and nutrition.
• Investing in top quality chocolate, fruit fillings, nuts etc, makes a tremendous difference. Your cake will taste its best when starting with the best ingredients.
• Always use fresh eggs. Eggs separate best when cold, egg whites need to be at room temperature for greater volume when whipped, remember this when making a meringue.
• Real Butter gives the best flavor. A cake is a treat so live a little.
• When decorating a cake with icing, you can make a quick decorating tube. Put the icing in a heat-safe zip-lock plastic bag. Immerse the zip-lock bag in simmering water until the icing is melted. Snip off the tip of one corner, and squeeze the icing out of the bag to decorate.
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