The secret to a perfect cake is in the mixing process. A 50/50 blend
of All Purpose flour and Pastry flour seems to work the best for the
recipes in this book. Not just any flour!! You want to used
'un-bleached, un-bromated' flour. King Arthur is a great brand and
available in most grocery stores.
If you are dividing the batter into cupcakes, 4" Smash Cakes, 9"
Rounds or a 9" x 13" baking pan, the use of a # 12 ice cream scoop
works really well.
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Except for our Crumb Cake, Carrot Cake & Doughnut Recipes, you will be
following the directions below. The cake recipes will refer you to
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Parchment is a key element in our bakery. We get it by the case and a
17" x 26" sheet costs around 7 cents. You will want to cut the pieces
you will need for the bottom of your cake pan ahead of time! Place
your cake pan on the parchment and pencil around the pan. Cut our your
pieces and set them aside.
1. Preheat your oven to 350º.
2. Using melted butter and a pastry brush, generously butter the
bottom and sides of your chosen baking pan.
3. Line the bottom of your pan with the pre-cut piece of parchment.
Butter the parchment.
4. Dust your pan with flour making sure all areas are well coated.
5. The cake recipes are divided u into 4 sections. Dry ingredients,
wet ingredients, sugar & butter, and eggs.
• The dry ingredients will be combined into a medium size bowl and set aside.
• The wet ingredients will be combined into a mixing cup with a pour spout.
• The softened (not melted!) butter and sugar will be combined into
your mixing bowl.
• Eggs, counted out and ready to be cracked. (To avoid getting any
egg shells in your cake it's best to crack them into a cup.)
Now the important part. Using either a hand mixer or a stand mixer,
set on medium, you want to blend the sugar and 'softened' butter until
the mixture is very creamy. 2 to 3 minutes. You are going to add the
eggs one at a time allowing them to -> homogenize <- with the butter.
Starting with the dry ingredients, you want to alternate between dry
and wet, making sure each added ingredients is fully mixed before
adding the next. Little of this. Little of that. Be sure to scrape the
sides and bottom every once and a while.
When your batter is done, scoop it into your chosen pans and bake.
This usually takes about 25 minutes. It works best to put your cake
pan on a cookie sheet to distribute the heat around the oven better.
And also to wrap the pans with a wet pan wrap. [Wilton makes these]
Test the doneness of your cake with a toothpick to make sure it is done.
When it has cooled enough to turn out onto a cooling rack you can add
a glaze coat to hold in the moisture. This is also a great prep
process for frosting your cake.
2 C. Confection Sugar
?/? C. Hot Water
You can also add flavor syrups to this to give your cake a little extra flavor.