ISC220 Student's Cake Tips Page

ISC220 Student's Cake Tips Page

These tips are here to help you have your cakes come out perfect - every time!

Pan Pointers:

grease pan picture (3951 bytes) dust greased pan picture (3773 bytes) oven placement picture (4550 bytes)

Grease bottoms and sides of pans generously with shortening (Do not use margarine, butter or oil).

Shake and tap pans to spread flour evenly. Invert pans to shake out excess flour.

Pans should be placed in middle of oven and at least one inch from the edge. Do not let pans touch.

 

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Insert a wooden pick near the center of cake after minimum baking time. If the pick comes out clean, cake is done.

Cool pan on wire rack about 5 minutes. Place towel-covered rack on top of layer. Invert as a unit: remove the pan.

Place original rack on bottom of layer; turn over both racks as a unit. Allow the layer to cool completely on the rack.

PAN POINTERS

Always use pans of the size called for in the recipe. To check width of the pan, measure across the top from inside edge to inside edge. A cake baked in too large a pan will be pale, flat and shrunken; baked in too small or too shallow a pan, it will bulge and lose its shape.

Shiny metal pans are preferred for baking cakes because they reflect heat away from the cake and produce a tender, light brown crust. Cake pans should not be filled more than half full. If you are using an odd-shaped pan (heart, star, bell), measure the capacity by filling with water, then measure the water and use half that amount of batter. Any remaining batter can be -- used for cupcakes.

For shortening-type cakes, place pans in the middle of the oven. Layer pans should not touch and there should be at least 1 inch of space between pan and side of oven.

PREPARING PANS

For shortening-type cakes, grease bottoms and sides of pans generously with shortening. (Do not use margarine, butter or oil.) Dust each greased pan with flour, shaking pan until bottom and sides are well coated. Shake out excess flour. When using pans with a nonstick coating, follow the manufacturer’s directions.

For angel food and chiffon cakes, do not grease and flour the pans. The batter must cling to the side and tube of the pan to rise properly.

For fruitcakes, line pans with aluminum foil, then grease. Leave short "ears" so you can easily lift out the baked cake. If you intend to store the cake, extend foil well over sides of pan. When cake has cooled, bring foil up and over the top and seal.

MIXING CAKES

The cake recipes at this website have been tested with both standard and portable mixers. Standard mixers are usually more powerful than portables. Also, the power of a portable mixer could be affected by age or condition, so you may need to increase the mixer speed to medium for the initial step of blending ingredients.

The one-bowl method was developed using the electric mixer, but you can also mix by hand. Stir the ingredients to moisten and blend them, then beat 150 strokes for each minute of beating time (3 minutes equals 450 strokes). You’ll need practice before this seems easy, and while you’re practicing, cake volume may suffer.

CAKE YIELDS

Our cake and frosting recipes include calories per serving based on the estimated yield from the first pan size mentioned in the recipe.

Size and Kind Servings
8- or 9-inch layer cake 10 to 16
8- or 9-inch square cake 9
13x9x2-inch rectangular cake 12 to 15
10x4-inch tube cake 12 to 15
12-cup bundt cake 12 to 15

CUTTING CAKES

Use a sharp, long, thin knife to cut shortening-type cakes, a long serrated knife for angel food and chiffon cakes. If the frosting sticks, dip the knife in hot water and wipe with a damp towel after cutting each slice.

STORING CAKES

Cool unfrosted cakes thoroughly before storing. If covered while warm, they will become sticky.

Keep cake with a creamy-type frosting under a cake safe (or large inverted bowl). Or cover cake loosely with aluminum foil, plastic wrap or waxed paper.

Serve cake with a fluffy-type frosting the day it’s made. If you must store the cake, use a cake safe or inverted bowl, but slip a knife under the edge so the container is not airtight.

Cakes with whipped cream toppings, cream fillings or frostings made with cream cheese should be refrigerated.

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