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It’s popular to hear that creamimg should be done till ‘sugar melts. » Truth remains, sugar can never melt! It only melts when it gets to the oven.
– So to know if your creamed batter is ready to be mixed, it doubles in size and becomes lighter in weight.
– When you scoop it on your spatula it falls off easily. That way, you are ready to mix!
3. USING THE RIGHT FLOUR:
– Some flour are better than the others! CAKE FLOUR IS BETTER FOR CAKE making than bread flour and all purpose flour.
– The brand you’re using is also a good determinant. Ensure you’re using the right flour.
4. SCOOPING TOO MUCH BATTER INTO YOUR PAN.
– Truth be told, your baked cake shouldn’t be more than 2″ high when cold!
– Learn to bake in batches! Don’t heap all batter into a pan.
If you mix 500g batter, scoop it into 3 same pans and allow to bake. To ensure it doesnt stay too long in the oven.
– Have you ever wondered why cup cakes come out fluffier even with same recipe? That’s because it didn’t pass through too much heat!
5. SIEVE YOUR FLOUR!
– Sieving of flour is not just to remove dirt. It entraps air into the batter.
– Sieve directly into your batter and use the fold in method.
6. DON’T OVER MIX!
– Whether you are using a mixer or by hand, reduce the speed when u are adding flour.
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