Every expert at anything is just that: a perfect cake expert because they have learned the trick of doing something the easy, fast and most correct way. The same goes for perfect cake and pastry baking, or learning to spread perfect icing.
Now it’s time to frost the top and sides...
Tips for perfect cake frosting…
Place a large dollop in the center of the top layer and start smoothing it toward the edges. Be sure to use enough to cover the entire top. Then, if you have a large pastry bag, fill it, and drop several dollops along the top edge to be spread down the sides, (one at a time.) Slowly spread them down with a frosting knife or offset spatula. Do this all along the edges until the sides are completely covered making sure to use ample frosting so you don’t scrape the sides, picking up those nasty little crumbs. You don’t have to be precise at this time, just thorough. When the frosting is spread sufficiently thick on top and sides, you can smooth it out to then decorate if desired, or make swirls on top and sides with short, quick turns of the spatula or frosting knife in several directions.
It’s easier than you think to make perfect desserts and treats for family and friends if you just know the tricks! And of course, follow my advice!
Tips for the perfect cake,
written by, Granny Tam.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!
Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.
You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.
Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.
The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!