Table of Contents
Introduction
Bakery style cakes may appear and taste various than a common home baked cake. Light, soft and moist, well baked and very well decorated in general. There are many people who think that they need to have a lot of money to get a lot of costly equipment or years of experience to make a professional cake. Luckily, that’s not the case.
You can learn a few things about ingredients, measuring, baking techniques and a little practice and bake your very own bakery cake in your own kitchen.
This booklet will teach you how to create and decorate wonderful cakes at home to make for a birthday, special event or just to learn how to bake cakes better.
1. Use High-Quality Ingredients
The ingredients you use will have an impact on the finished recipe.
Common ingredients include:
A (cake) flour or general purpose.
– Eggs
– Sugar
– Butter or oil
– Milk
– Baking powder
– Vanilla extract
– Salt
Use fresh eggs, good quality vanilla and fresh dairy products for a better flavor. If you’re going to use cocoa powder, or chocolate, use the best chocolate powder you can – the chocolate will be noticeable in the cake.
Be sure baking powder and other leavening agents are fresh.
2. Measure Ingredients Accurately
The most essential ingredient to any wonderful cake is a good measuring instrument!
Be careful not to guess when you bake – it is more accurate than cooking! You can use a kitchen scale, it will provide more consistent weights of flour.
Pack cups of flour, but not into cup. The most frequent error made by people is putting too much flour in the cake and hence creating a light and heavy cake.
Let ingredients cool down to room temperature.
When using eggs, butter and milk in cake recipes, ensure that they are room temperature.
Many of the ingredients can be mixed at room temperature, this will help to have a smooth batter.
If you have not removed your ingredients in time, soak in lukewarm water for few minutes. Use of hot water is NOT recommended.
3. Flour and then grease cake pan.
It will make it easier to get out of your pan if it’s beautifully prepared.
Grease with butter or oil and line pan with parchment paper. If lightly floured, it is safe to do it on the sides.
Be sure to select the proper size pan. This baking time could be adjusted depending on the size of the cake and the thickness of the cake may vary.
4. Don’t over mix the dough
Over mixing is one of the most common mistakes of new electricians.
Add flour; stir to combine. If there’s too much, it will cause gluten development and make the cake chewy.
Mix gently until there are no more dry flour in the mixture to make a soft bakery texture.
5. Preheat Your Oven
Preheat oven and bake cake in preheated oven.
This can result if the oven temperature is not set correctly, in a crooked bake, inadequate bake rise, loose loaf or dense loaf.
When baking do not open and close oven door several times during baking, particularly at the beginning of baking. If the temperature is dropped rapidly, then cakes can collapse.
Place cake pan on the right rack (usually middle rack of the oven).
6. Properly bake the Cake
Use the baking clock and the recipe for the baking time and temperature. There are various kinds of ovens; look and feel for indications to know when your cake is ready.
With a toothpick or cake tester make a hole in the center. If the cake is clean and/or there are a few moist crumbs, the cake would be baked properly.
Allow Cake to cool completely.
Take your time, make use of a freshly baked cake.
Cool in pan for a couple minutes until ready to transfer to a cooling rack. The frosting should only be applied once the frosting is cooled.
Buttercream and other frostings however, tends to melt and drip off the warm cake.
Some professional bakers wrap the cake layers, chill them and then cool them to make the cake look more professional. This can make putting together and frosting the layers easier.
7. Make a cake layer that has a smooth bottom.
Neat and even layers are characteristic of bakery style cakes.
Remove a domed cake top as gently as possible with a serrated knife or a cake leveler to take the domed top off.
Make sure you rotate the blade at very low speed and do not increase or decrease the speed.
Apply the layers evenly layer wise with frosting in between.
8.Make a Smooth Frosting!
One of the essential ingredients of a bakery style cake is frosting.
Popular choices include:
– Buttercream
– Cream cheese frosting
– Chocolate ganache
– Whipped cream
– Chocolate buttercream
If your butter isn’t softened, but melted, it won’t be easy to create a buttercream. Use a whisk to beat fairly light and creamy and then gradually beat in the powdered sugar.
Add some milk or cream if necessary, to make a paste of a consistency you like.
9.Use a Crumb Coat.
A light layer of frosting that is applied to the cake before the layer of frosting has been completely iced.
This is to ensure that all the cake crumbs don’t fall and spoil the cake.
Apply light frosting around the cake; set in the refrigerator. Next, top with the remaining frosting.
Quick and easy way to make extremely pretty cakes!
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