COOKING CLASS NOTES
All American, All-Purpose Yellow Cake
www.cooksrecipes.com
Objective: To learn to make a basic cake from scratch.
TIPS:
Making a cake is harder than I imagined. You have to be precise with your measurements, especially flour and milk. Too much flour and not as much milk to match makes it too thick, and vice versa. Also, the amount of cleanup after preparation is immense.
If you don't have a sifter for mixing flour and other dry ingredients, a spoon will do just fine. Always mix dry ingredients together before adding to batter.
If a recipe calls for baking powder, don't use baking soda, and vice versa. They are not the same thing.
SUBSTITUTIONS
You can use margarine instead of butter or shortening.
To make fat free cakes, use applesauce instead of butter. Substitution is equal. For example, 1/4 cup butter equals 1/4 cup applesauce.
For sugar free cakes, use artificial sweetener instead of sugar. Substitution rate varies
depending on the product. Read product label for this information.
MORE TIPS:
Wash hands immediately after adding eggs.
ALWAYS grease pan.
Use the exact listed amount for eggs, vanilla, etc.
Sometimes altitude plays a role in the texture of the batter, and flour and liquids may be added to the recipe. Always start by adding exact amounts of all ingredients to the batter. If the batter is too thin, add flour in small increments until the batter is the correct thickness. If the batter is too thick, add milk or other liquid in small amounts until proper thickness achieved. When adding additional quantities of ingredients than the recipe calls for, be very careful or the batter can be easily ruined. Also, when adding flour, add a little more baking powder or baking soda than the recipe calls for, in order to compensate.
Sugar and salt can be added or deleted according to personal taste.
When you are finished mixing ingredients, check the thickness of the batter: it should pour, but not very fast.
Use a toothpick or sharp knife to check whether or not the cake is fully cooked. Insert it in the middle of the cake and quickly remove. If it comes up with uncooked batter, give the cake a little more time in the oven. If it comes up clean or with crumbs but no batter, then it is ready.
www.cooksrecipes.com
Objective: To learn to make a basic cake from scratch.
TIPS:
Making a cake is harder than I imagined. You have to be precise with your measurements, especially flour and milk. Too much flour and not as much milk to match makes it too thick, and vice versa. Also, the amount of cleanup after preparation is immense.
If you don't have a sifter for mixing flour and other dry ingredients, a spoon will do just fine. Always mix dry ingredients together before adding to batter.
If a recipe calls for baking powder, don't use baking soda, and vice versa. They are not the same thing.
SUBSTITUTIONS
You can use margarine instead of butter or shortening.
To make fat free cakes, use applesauce instead of butter. Substitution is equal. For example, 1/4 cup butter equals 1/4 cup applesauce.
For sugar free cakes, use artificial sweetener instead of sugar. Substitution rate varies
depending on the product. Read product label for this information.
MORE TIPS:
Wash hands immediately after adding eggs.
ALWAYS grease pan.
Use the exact listed amount for eggs, vanilla, etc.
Sometimes altitude plays a role in the texture of the batter, and flour and liquids may be added to the recipe. Always start by adding exact amounts of all ingredients to the batter. If the batter is too thin, add flour in small increments until the batter is the correct thickness. If the batter is too thick, add milk or other liquid in small amounts until proper thickness achieved. When adding additional quantities of ingredients than the recipe calls for, be very careful or the batter can be easily ruined. Also, when adding flour, add a little more baking powder or baking soda than the recipe calls for, in order to compensate.
Sugar and salt can be added or deleted according to personal taste.
When you are finished mixing ingredients, check the thickness of the batter: it should pour, but not very fast.
Use a toothpick or sharp knife to check whether or not the cake is fully cooked. Insert it in the middle of the cake and quickly remove. If it comes up with uncooked batter, give the cake a little more time in the oven. If it comes up clean or with crumbs but no batter, then it is ready.
posted by Arjay Creyo at 3:22 PM
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