Here are a few of the top cake-making tips from the Bake at 350 cooking blog. We're definitely going to start doing all of these!
Everything at room temperature.
That means the butter, eggs, milk—everything. Creaming room temperature butter with sugar aerates it, giving your cake that light texture. Adding cold milk or eggs will solidify that creamed butter.
Cream butter and sugar thoroughly.
As in, mix the two for several minutes. The butter should lighten in color and the mixture will be creamy.
Be careful substituting fats.
Most cakes call for butter or shortening. You can substitute one for the other, or use a combination, but don’t just directly substitute a liquid fat where a solid is called for.
Scrape the bowl.
As you mix cake batter, bits of flour or butter can “hide” on the bottom or sides of the bowl. Occasionally, stop the mixer and scrape the bowl with a silicone spatula.
Separate eggs when cold.
If your recipe calls for separated eggs, do that before bringing them to room temperature. They separate easier when cold. Remember our post on separating eggs?
What do you think of these cake-baking tips? Do you do any of them? What are your favorite tips and tricks for making cakes? Share your thoughts in the comment section below!
Article & Photo Source: Bake At 350
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