Caramelize Sugar in Cake Recipes
Take some sugar and heat it up to a proper temperature and make it melt.
Depending on your cake recipes, you will need to reach a temperature between 320
and 358 degrees F.
At these temperatures sugar will melt into a clear or into a dark brown syrup.
Around 340 degrees F, the syrup being created will caramelize (melt) into a
rich sugar flavor. Depending on the type of sugar you heat, your caramelized
sugar or syrup will be very light in color to a dark brown. When your syrup
cools it will either be soft or brittle depending on temperature when it was
cooked and what ingredients were added. Milk and butter are common when caramelizing sugars.
At certain temperatures sugar will melt into colors.
The following will vary in accordance with Altitude and Weather barometric pressure.
At about 356 Degrees F, sugar, spun sugar, praline, caramel, these sugars will darken.
At about 339 Degrees F, light caramel will turn a light brown.
At about 320 Degrees F, sugar from barley will caramelize and be clear in color.
Not many cake recipes will require caramelizing your sugars. If your cake recipe
does require caramelizing, just remember to heat it to the proper temperature.
GO AHEAD AND BAKE,
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!
Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.
Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes
When Baking with Butter:
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.
When Mixing Cake Batter:
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!