Cake Make Make Cake



Once you have set out the ingredients, start with the butter. Cream that butter until it’s a lovely, creamy yellow. For best results, use a stand mixer with a paddle attachment. When you get a perfectly creamy, buttery look, slowly add the sugar. Mix the butter and sugar together until they are light. Add the rest of the wet ingredients and mix well.

When you mix the batter for your incredibly perfect cake, following the recipe until you are comfortable with the basics is a surefire way to make a great cake. Pausing the mixer to scrape down the sides with a spatula a couple of times during the mixing process will help you get everything in without making a mess. And this will ensure that the ingredients are thoroughly combined.

While the mixer is mixing the sugar and wet ingredients, you can make good use of your time by sifting the flour and other dry ingredients together into a separate bowl. Once you have combined the dry ingredients, it’s time to set the mixer to low and slowly add the dry ingredients to the wet ingredients a little at a time, making sure each addition is completely mixed in before adding the next batch. Always start by preheating your oven. A preheated oven is key to even baking. If you throw a pan in an oven that’s still heating up, you will end up with a cake that is burned on the top and still batter on the bottom.

For a layer cake, grease two round cake pans. Then pour the batter into your prepared pans. Evenly divide the batter between the two pans and pop them into the oven. Position them as close to the middle of the oven as possible. This will allow for even baking. Set the timer based on the recipe. While you wait, take the time to prepare your favorite frosting recipe. Colored frosting can be a really refreshing change of pace.

When the timer goes off, testing the cakes with a skewer or cake tester is key to making sure you have baked the cake long enough to take it out of the oven. If the skewer comes out clean or with just some moist crumbs attached, take the cakes out. If not, set the timer for two more minutes and check again. Bake in two-minute increments, watching closely until the cakes are ready. Take them out and cool them in their pans on a rack.

When the cakes are cool, prepare them for decorating. Slide a knife around the edge between the cake and the pan. Invert each cake on a cooling rack. Then take a long serrated knife and carefully slice through the cake from one side to the other. This will create two layers out of one cake. Wrap each layer tightly in plastic wrap. Place the layers in the freezer for at least half an hour. This will make them much easier to work with.


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