The Essential Guide To Baking

Ice with orange flavored buttercream.

Ice with Chocolate glaze.

PUMPKIN CAKE:

Ice with Honey Spice icing.

PECAN FUDGE CAKE:

Ice with Chocolate Fondant type Icing. Press pecan pieces on the sides.

Ice with boiled icing and sprinkle chopped nuts on the top.

Ice with Chocolate buttercream, Drizzle hot chocolate fondant over the top.

SPICE CAKE:

Ice with Honey Spice icing. Decorate with chopped nuts.

INGREDIENTS FOR CAKES:

SUGAR: Super fine or Fine granulated sugar is best for cakes.

SHORTENING: All−purpose shortening is good. Butter is good. Emulsified shortening is best.

Emulsified shortening blends best with the sugar and holds moisture in the cake. Use emulsified

shortening ONLY in cakes and icings. Emulsified shortening should never be used in other baked

items or used to fry donuts.

EGGS: Always use fresh whole eggs. When you use yolks and not the egg white, separate them

carefully and use the whites in meringue or icing. Do not let part of the egg yolk get into the

egg whites. Egg yolk contains a lot of fat and fat will cause Angel Food cake to collapse.

Also, make sure the container you put the egg whites in is free from any form of fat, oil or

shortening.

Eggs should always be fresh. The egg's size is very important. When the recipe doesn't say −−

use large eggs. Frozen eggs come in 4 packages; whole eggs, egg whites, 2 yolks to 1 white, and

sugar yolks. If you use frozen eggs the kind that comes 2 yolks to 1 white is best. Whole eggs

are second best. I write WHOLE EGGS in the formula, but if you use eggs with 2 yolks to 1 white

it will be a better product.

FLOUR: Use Cake flour in making almost all kinds of cakes. All−purpose flour is fine for some

fruitcakes, but will cause most cakes to be grainy. When an all−purpose flour is all you have,

try adding a level teaspoon of corn starch for each cup of all−purpose flour. The corn starch

will weaken the flour enough to make a good cake.

You can also substitute all−purpose flour for cake flour by using 2 tablespoons less per cup.

(This is definitely not as good as using cake flour, but will do.)

SALT: Salt is an important flavor ingredient in cakes, but use only a small amount.

BAKING SODA: Make sure that your baking soda is fresh. Baking soda picks up odors and will ruin

the taste of your cake.

Helpful Tips With Cakes