Wednesday, November 28, 2012

Guest Post No. 22 Matchbox Kitchen

  
Hi Paper Pastries readers, this is Sara of Matchbox Kitchen. While Margaret is away getting married (congratulations Margaret and Tony!) I'm here to fill in her blog today.
As a baker I thought I would share some tips for making cakes:

1. Make sure all your ingredients are room temperature, including eggs, butter, and milk. This helps all your batter emulsify and make a fluffy and evenly baked cake.

2. For best accuracy, weigh your ingredients with a digital scale instead of using volume measurements. It is very easy to add too much flour when using cup measurers, resulting in a dry cake.

3. Make sure you have enough frosting for a nice even coat and filling. I love using swiss meringue buttercream for it's perfectly not quite sweet flavor.

4. Once you place your cakes in the oven, don't open the door for at least 20 minutes! The hot air will rush out and disturb the baking and rising process. After 20 minutes rotate your pans so they bake evenly, and keep checking on it every 5 minutes until a skewer comes out clean.

5. Have fun experimenting with flavors and textures! My favorite cakes always consist of more than just cake and frosting. Try adding caramel sauce, sprinkle on some chopped nuts or dried fruit, or add a thin layer of your favorite jam.

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