When deciding on what cake recipe you would like to create you must keep in mind that there are two types of cake – butter and foam. Butter cakes are made with butter or shortening and foam cakes are made with eggs or egg whites. Butter cakes are light and fine textured, while foam cakes are fluffy.
There are hundreds and hundreds of cake recipes. All time favorites include white cake with chocolate frosting, chocolate cake with white frosting and carrot cake. A basic cake recipe calls for butter, sugar, vanilla, eggs, flour and baking powder. Frosting should always be created to the right consistency that is smooth and soft enough to spread. Glazes should be thinner, but not drippy. Food coloring can be used to tint frosting and garnished with goodies like chocolate or multi-colored sprinkles, animal crackers, nuts, raisins, coconut, jelly beans, fresh or dried fruit, etc.
It is fun to decorate a cake. There are all kinds of decorations that look great. Depending on the occasion and whom the cake is for, you can have edible flowers, tiny figurines, trucks, trains, bottles and rattles and a host of other decorations. No wonder the cake is so popular. It’s fun to make and decorate. It seems that cakes are always around for a special occasion. Cakes help celebrate birthdays, anniversaries, weddings, bridal showers and any other occasion you can think of.
For health and weight conscious people, the cake has adaptations that make it virtually fat-free. There are recipes for cakes that are sugar-free, butter-free and contain no eggs. Believe it or not, they taste good too. Wonderful cake recipes can be found in most cookbooks and on the webs. Mysweetsgide.com is also, a popular website which has a stock of many delicious and easy recipes.
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Tips
- If your cookies are too hard, there may be too much flour, or too less fat or they have been baked for too long or over low temperatures. If your cookies are too crumbly maybe there’s too much sugar or fat or are not mixed well. Oven temperatures are very important. Try baking them at higher temperatures for shorter periods.
- If you have cooking chocolate and no cocoa or vice versa, you may substitute 30 gms unsweetened chocolate with 3 tablespoons cocoa plus 1 tablespoon butter or margarine. Add sugar as per taste
- While preparing mocktails, if you don’t want to use coconut milk, you may substitute it with plain milk or sugarcane juice. If you use sugarcane juice adjust the drink well for sugar.
- Wrap fresh yeast in plastic and keep it in fridge (not freezer). Remains fresh up to a month.
- Breads : When mixing yeast in dough, put it in warm water/milk. Then put it in the dough. Always make a well, between the maida and put the yeast mix.
- When dough for bread is kept in a vessel, it should always be covered with wet cloth. After making various shapes as desired, keep it under wet cloth for 15-20 minutes and then bake it.
- When making cakes, put in greased baking tin, lined with butter paper. Grease it with butter/margarine or do dusting with maida.
- For icing on cakes, to level it, you may dip a blunt knife in hot water and then level the cream as required on top.
- While grating chocolate put a little oil on both sides of the grater. Grate from up to down only and not vice versa, using the largest holes of the grater.
- While whipping cream, keep the cream and pan in the fridge for 15-20 minutes so that both are chilled before you start whipping it in the pan. Use an electric beater.
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