Aki's Kitchen

Testing for Doneness

You can determine when a cake is baked:

When the cake’s side pulls away from the pan
And, when a knife inserted in the middle comes out clean; if traces of batter are seen, then continue baking and testing again (after 5 minutes) making sure that knife comes out clean with no traces of batter

Preventing Soggy Bottoms

When cake has finished baking, remove it from the oven and allow it to cool in its pan, on a cooling rack for about ten minutes. This allows cake to keep its shape as it cools off.

To remove cake from pan, run a butter knife around the pan, between the cake and the side. Invert cake onto a cooling rack; lift off pan (and any wax paper), and return cake to an upright position; allow to cool completely on cooling rack.

When a hot surface comes into contact with a cold surface, or cold air mass, condensation might develop (water might be absorbed by the cake, causing it to have a soggy bottom, which might make it stick to its pan

Racks allow cakes to cool off at a faster and equal rate, and also prevent them from becoming soggy.

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Even Texture and Tops

February 8, 2012

Lightly grease the side of the pan according to methods. If you grease the side entirely, the batter will have a hard time clinging onto the pan while baking and will not rise well. Your cake will develop a lip around its edge, with a deep small indentation, and a centre hump with cracks in [...]

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Preventing Sticking

February 8, 2012

The “Wax Paper” Method: This is a great method for greasing pans that are flat and that do not have decorative edges: 9″ x 2″ round cake pan for baking layer cakes, or 9″ x 9″ square pan for baking brownies (wax paper adheres well on greased flat surfaces). Measure and cut wax paper to [...]

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Uniform Colour & Crust

February 8, 2012

Position your oven’s rack in the middle level of your oven. Baking on the lowest rack might overbake the bottom and scorch it Baking on the highest (near the brolier) rack might overbake the top and scorch it If you are planning to bake two pans at once, then approximate two centres on the middle [...]

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Muffins

February 7, 2012

Muffins are not the same as cupcakes. Cupcakes are miniature versions of basic cakes and are made using the same preparation technique that is used when making basic cakes. Muffins, on the other hand, are dense baked goods that require a different preparation technique. Technique: Measure out and mix together all dry ingredients in a [...]

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Sponge

February 7, 2012

This technique is somewhat tricky and quite different from the Basic Cake Technique. This technique involves separating eggs and omitting the fat. No leavening agents are required here since the egg yolks and egg whites make up the volume of the cake. These cakes are great for jelly rolls since they can withstand being compressed [...]

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Genoise

February 6, 2012

The technique makes a unique type of cake with the best qualities of both basic and sponge cakes. Its texture is more delicate than a Sponge or Basic cake, yet it can maintain a syrup as well as a frosting. This technique is a little more intimidating, however, it is not as difficult as one [...]

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Basic Cake and Cupcakes

February 6, 2012

These cakes are strong in texture and can be decorated with heavy frostings. When making layered cakes, use thick icing sugar frostings; don’t use whipped cream, because it’s too light to support the weight of another layer. These cakes do not accept syrup well; they become soggy. These cakes are not suitable for jelly rolls; [...]

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