Читать книгу Bake Me I'm Yours... Cupcake - Joan Belgrove - Страница 7

• always use only the finest ingredients

• accurately measuring your ingredients is vital to cupcake success

• bring all your ingredients to room temperature before mixing your cupcake batter

• ensure your cupcake pan is thoroughly clean before adding the cases

• fill your cases by pouring or piping if the batter is thin or by using a spoon if it is thick

• preheat your oven and bake your cupcakes at the correct temperature. Oven thermometers are a useful check

• if your know your oven heat is uneven, rotate your pan halfway through the baking time

• using a fan oven can dry out small cakes quickly, so reduce the temperature stated in each recipe by 10 degrees

• cupcakes must be completely cold before decorating

• undecorated cupcakes can usually be frozen for up to a month

• If you decide to experiment with other recipes here are some points to bear in mind:

• each cake recipe will rise differently; some recipes don’t rise at all while some others double in size, so I suggest you make a trial batch filling the cupcakes at different levels in the cases to find the optimum height for your recipe

• typically cupcakes bake for around 20 minutes, but ovens vary so test and retest as necessary

• make a note of the shape of the top of the cupcake; some will be fairly flat whilst others will be quite domed. The shape can be important when choosing the type of decoration you wish to use