The Essential Guide To Baking

texture and moisture retention depends on using cold water.

When using a spray release agent on cake pans, make sure the spray DOES contain flour.

When using a spray release agent that does NOT contain flour, dust the pans with flour after

spraying.

Baking temperature is critical for white cake. Pre−set the oven temperature about 20 minutes

before baking. Make sure the oven's temperature setting reading is really the correct

temperature. Large white cake units bake at about 350 degrees while smaller units (such as

cupcakes) should bake at about 365 degrees. Check the temperature with an oven thermometer.

Heavy steel or glass pans are best for baking white cake. Light weight pans may cause the crust

to brown before the middle is done. Pans coated with a dark non−stick coating will bake faster

than those without a coating or those with a light colored coating.Cakes that contain large

percentages of sugar and milk will brown quickly. Bake this type of cake at a lower temperature

than usual. White cake at about 350 degrees.

Remove white cake from the oven when the crust is golden brown and the cake's center springs

back to the touch.

Turn the cake out on a dusted (1/3 granulated sugar to 2/3 bread flour) paper as soon as they

are removed from the oven. If the bottoms stick to the pan, bake for a few minutes longer. If

the cakes are allowed to set in the pans too long, they may also stick to the bottom of the

cake pan.

Cool cake layers completely in a draft free place, wrap air−tight and freeze for the best

storage. Do not unwrap the layers until they are completely thawed. Never ice layers until they

have completely thawed.

Large layers of white cake (for weddings, etc.) are best when left covered at a cool room

temperature or placed in the refrigerator over−night. Icing is much easier.

Chill white cake before icing. Rub any loose crumbs from the chilled layers and trim the cake

level. Place the cut sides DOWN as the layers are stacked.

Suggested icing for white cake: Boiled icing (with or without coconut), White buttercream,

Chocolate buttercream, Fruit flavored buttercream.

Brush room temperature unfrosted cake layers liberally with a hot simple syrup mixture or with

hot jelly to make m extremely moist tasting. Split thick layers.

Make a small portion of icing extra wet (add a little extra water). Ice the entire cake with a

very thin coating of this wet icing to set the crumbs and fill any gaps. Follow up by icing the

cake as usual.

Store cakes that have been iced with boiled type icing under a cake dome that is lifted slightly

by using a wooden pick. Don't plan on this type icing lasting more than a day or two.

Store cakes that have been iced with a buttercream type icing under a sealed cake dome. They

will last several days.

Helpful Tips With Cakes