How can I reuse or recycle old cake? We’ve had an email from Suzanne, asking: What do you do with dry cake that you can’t stand to throw out? Or rebake by slicing in pan and covering with a lemon something or other? My first thought was “old cake?

Thanks for the tips on making a chiffon cake. I actually love carrot cake but hate the pieces of grated carrot because they are never fine enough for me.

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Anyone out there a cake expert?(Photo by marsy). Windows Installer Patch Files Missing From Desktop.

The. Baking. Pan . So if you’re planning a birthday, graduation, wedding, or anniversary, a gathering of friends or family dessert, an afternoon tea, or dinner for two, let them eat cake, but make it your cake! Whether baking a simple butter cake and covering with your favorite frosting, or a lighter than air Angel Food Cake, making a cake is not difficult and can be richly rewarding.

I hope the following tips and techniques will help to make cake baking easier, and that your next cake will be a delicious success. For more cake information and cake recipes see: Basic Cake Hints. Baking Pans:  Pans that have a light finish, such as aluminum, are best for baking cakes; they tend to produce a lighter, delicately crusted cake. Dark metal pans and glass pans absorb heat quickly, and tend to produce a crisper, darker crust. Non- stick pans are the least desirable as they are normally very dark and absorb too much heat which can result in the bottom and sides of the cake over baking before the middle is done.

I think that would work Gabrielle. So maybe you think you’ve got it all figured out. You’re the MacGyver of the kitchen—spatula in one hand, two eggs in the other. Crack, separate, and plop goes.

If using a dark metal or glass or non- stick panyou may want to reduce the oven temperature by 2. Jelly roll pans should be heavy duty so the pan doesn’t curl or warp in the oven from the heat. Always try to use the size pan specified in the recipe. Pan size substitutions can be made if necessary, but you may need to adjust the baking time. Baking pans are measured across the top, not the bottom, > from one inside edge to the other.

Preparing the Pans:  Prepare your pans before beginning to bake so that as soon as the batter is completed it can be poured into the pans. You don’t want perfectly finished batter to sit in the mixing bowl; the time it takes to locate the correct pan in your cupboard then grease and flour is enough time for the delicate structure of some batters to start breaking down. Paper Liners: Although parchment paper is not essential, most cakes remove easier from the pan after baking if the pan is first lined with a piece of parchment paper. It is difficult to line a fluted- type pan, but for standard round or square baking pans cut a piece of parchment paper to fit in the bottom of the pan. Use the bottom of the pan as a stencil to trace the shape, and then trim the paper to fit. If you overhang the edges with 1 or 2 inches of excess paper, it makes it easy to grab the paper to un- mold the cake after it is baked.

Wax paper can be used for more delicate cakes such as lining a jelly roll pan for a sponge cake. Aluminum foil works well in pans that are more difficult to shape such as loaf pans. Brown paper bags work well for fruitcakes that require a long, slow baking time. For all the paper types, you normally want to first lightly grease the pan to anchor the paper down. Greasing and Flouring: Unless the recipe states to use an ungreased pan such as for Angel Food Cake, most cakes are baked in a pan that has been greased and floured so that the cake is easily removed without breaking after baking.

Vegetable shortening is the best ingredient to use for greasing cake pans. Butter has a lower melting point and absorbs too easily into the batter. Use a pastry brush, a piece of left- over parchment paper, a piece of wax paper, a paper towel or paper napkin to spread a thin layer of shortening on the bottom and sides of the pan. If you have first lined the pan with parchment paper, apply shortening on top of the paper. After greasing the pan with shortening always flour the pan, otherwise the slippery surface from the shortening will prevent the cake from clinging to the sides of the pan and rising properly.

Put a small amount of flour in the pan then tip the pan and tap it lightly to spread the flour around. When the inside bottom and sides of the pan are completely covered with flour, invert the pan and tap out any excess flour, which can be reused later.

Ingredients:  All cake ingredients should be fresh, and ingredients should be at room temperature unless the recipe states otherwise. It is helpful to gather all your ingredients together and have everything pre- measured before you begin.

Make sure you have all the ingredients before beginning. You don’t want to get to the middle of your baking project and realize you need to make a quick run to the grocery store for more eggs! It is important to have all ingredients to be used in the recipe at room temperature, normally 6. In addition the mixing bowls and pans you are using should also be at room temperature; let a mixing bowl that has just been washed cool before using so that butter doesn’t become too soft or eggs overheated. When ingredients are at room temperature, butter and sugar will cream properly and hold more air, eggs will blend well into the batter to act as an emulsifier, egg whites are easier to beat, and dry ingredients will combine easier, all resulting in a tender cake that will and rise to its highest and bake evenly.

Super- Fast Thermapen Thermometer: The. Baking. Pan Recommends: This is the BEST instant read thermometer I’ve used for checking the room temperature ingredients when making cakes. The Thermo. Works Splash- Proof Super- Fast Thermapen Thermometer is incredibly fast, accurate, and well worth the investment. Originally designed for professional users, the Super- Fast Thermapen Thermometer is used by celebrity chefs, cooking magazines, foodies, bloggers, and competition BBQ teams, and has become the top cooking thermometer for home use.

Gone are the various instant read, candy, and meat thermometers I’ve previously used; instead, I use my Thermapen Thermometer for checking room temperature baking ingredients, sugar syrups, melting and tempering chocolate, baking bread, making pastry creams, caramel, and candy, along with cooking and barbequing meats and fish, and checking oil temperatures for deep frying. Thermapen Thermometer available here. Butter: Butter must be a room temperature to properly cream. Butter that is melted, or too warm or soft becomes oily and will not retain as much air, producing a cake that doesn’t rise as high and has a dense, heavier  texture. Butter that is too cold doesn’t cream; the sugar is not able to be mixed in easily and air doesn’t incorporate into the butter. Butter should be softened to room temperature, normally 6.

Remove the butter for your recipe from the refrigerator and let it sit on your counter. Generally 2. 0 to 3. Cutting the butter into one inch pieces will speed up the softening time.

To most accurately determine the temperature of the butter, use an instant thermometer. Alternatively, test for room temperature butter by gently pressing the top of the stick of butter with your finger. If an indentation remains but the stick of butter still holds its shape then it should be perfectly softened. If your finger sinks down into the butter it is too soft and should be placed back into the refrigerator for a short time to firm back up. It is best not to soften butter in the microwave as it can start melting quickly and become too soft, or soften unevenly. Bob Marley Running Away Download Yahoo.

Eggs: The eggs should be at room temperature to properly act as an emulsifier. If the eggs are cold, the previously creamed butter and sugar will tend to break apart or curdle. Remove the eggs for your recipe from the refrigerator and let it sit on your counter 2. To speed up the time, place the eggs in a bowl of warm water for 1. Milk: As with the other cake ingredients, milk, half and half, or heavy cream used in the recipe should also be room temperature.

Remove the milk for your recipe from the refrigerator and let it sit on your counter 2. Measuring:  Accurate measuring is a must in baking.

All measurements should be level using standard measuring cups and measuring spoons. If a recipe calls for a weight instead of a volume measure, use a small kitchen scale to accurately weigh the ingredients.

Dry Ingredients: Use measuring cups designed for dry ingredients. The cups should have straight rims so the ingredients can be leveled off with a straight edge.