Baking is not a rocket science but you have to keep some points in mind to make your cake, cupcake, muffin perfect. I am sharing some tips and tricks from my all or nothing experience.
First don’t get upset or demotivate. If you cake does not come out perfect as expected . We learn from hit and trial method. Right!! Lets begins.
Baking Tips and Tricks
Don’t use old ingredients – Test Freshness of baking powder & Soda
If you don’t bake constantly then your baking powder and soda will last long in your cupboard . They have long shelf life but still they have expire dates. that will not give your desire result in baking.
Test Freshness of baking powder & Soda
The baking powder and baking Soda should be fresh. To judge the freshness of the baking powder, drop a pinch in a glass of hot water. If It bubbles, the baking powder and baking soda is fresh. Go for it.
Even Maida get worms , when you open the packet. Its better to preserve it in the freeze.
A kitchen weighting scale is very helpful to get exact weight of ingredients. Do not go for measuring cup because every cup has different measuring values if you still more convenient with measuring cups then go with American cups. You should have measuring spoon too, investment in these products are must. You will get all this tools easily on amazon or flipkart.
Utensils to be use in microwave
Bake on the Convention Mode of the microwave. You can use aluminum tin or microwave safe glass. You can line your cake or cover any dish with aluminum foil only if it is in Conventional mode.
Preheat microwave/Oven is must. Baking need desired temperature to bake a cake. Preheating oven give you best rise, texture and colour to the cake. For cake preheat microwave, generally at 180C at least for 10 minutes . Don’t pop in your cake before preheating the Microwave.
Ingredient Should be at Room Temperature
If you are using butter in your recipe, it should be in Room temperature. You should not melt butter but the butter should be softened before measuring to avoid air pockets in the measured butter.
Other ingredients like milk and any other ingredients should also be in room temperature. If your milk is cold , then warm it a little.
Sifting add airs in the flour and make cake spongy. Its always good to sift all dry ingredients(Flour, cocoa powder, baking soda, sugar, baking powder) of your recipes from higher from bowl that will add more air. It will combine and mix all the ingredients. I will advice to sift dry ingredients thrice to make cake lighter and fluffy.
When cakes are removed from the oven, wait for the 10-15 minutes before removing from the tin.
If the cake is to be iced or frosted, wait until it has cooled to room temperature before decorating.
I know you are excited for cake bake but patience is key to everything. If you open microwave or oven door again and again . It result in sunken cake. So keep calm and best result is on your table.
If you love adding Dry fruits, choco chips in your cake this tip is for you. For even distribution of fruit and to avoid sinking of the dried fruit, mix fruit, choco chips, tutti frutti, with a little flour before adding to the cake mixture.
Over beating of cake will ruin your all effort so do not beat too much.
If the recipe say for “beating” use an electric hand bleater to beat the mixture till light and fluffy. If the recipe says to “mix using spoon”, just mix all ingredients till well combined. Do not over mix or over beat.
Time to Bite
Always check you cake before taking out from the oven. You can check it by inserting toothpick/knife inside the cake. If it come out clean then It is ready to bite. But If it is wet then you need few more minutes to bake.
Cake is wet In middle
This happen recently with me. Cake has beautiful colour outside but it is wet in the middle that means it is undercooked . You need to bake it for 10-15 minutes and lower the temperature you have already set. For example you are baking at 180C then bake it again on 170C for 10-15 minutes.
If you feel that top(upper) part of cake is brown enough. Then cover with foil and then bake it again . It will prevent baking on top but bake it in the middle.
Cooking chocolate is used in few recipes. Moisture and strong heat are the enemies of chocolate. Its best to break chocolate in small pieces , it will reduce melting time. To melt chocolate ,make a proper double boiler, so that the steam does not reach the chocolate, as steam can give moisture to the melting chocolate.
Melt chocolate in microwave
You can also melt chocolate in a microwave. Microwave 100 gms chocolate for 30 seconds only till soft. Stir with a spoon(should not be wet) to melt. If needed microwave for 30 seconds more.
Colour It Baby
Everyone loving Colourful Icing . For bright and colourful Icing or for cake . Gel Colours for cakes are the best , they give pop colour. One or two drop of gel colour is enough for your icing.
Icing, It right!!
Amul butter should not be use for icing. It is best to use Whipped cream- I use Tropilite, Rich’s Whipped cream. It is easily available on bakery shop. Amul butter will cuddle or melt easily while beating . Whipped cream will not churn to butter.
- Always use hand Mixer of 300 Watt that really helpful for making icing. I have heard Philips is best for beating whipping cream, shared the link(non sponsor).
- Its better if you put strip beaters and a bowl that you gonna use for beating whipped cream in the freezer for few hours so your whipping process become easy and fast. It will not heat up soon then.
- Always take out whipping cream from freezer before beating it. Take out quantity in a bowl, you desire and put in the freeze. We do not want crystalized whipped cream but want cold whipped cream. This will help whipped cream to melt if any crystal formed and remains cool too.
- It is advisable to icing your cake , in cold place. If your kitchen is hot and humid the icing will start melting and you will not get the icing you want on cake.
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