Читать книгу Baking Favorites - Williams Sonoma - Страница 9

CAKES

Sometimes, despite our best efforts, a cake simply doesn’t

turn out in the way we would like. Here are some of the

most common problems we encountered when testing the

recipes for this book, and the best ways to solve them so

your next cake will bake to perfection.

Before & During Baking

• Once you spread the batter in the cake pan, gently tap

the pan on the counter to release any air pockets.

Alternatively, drag a wooden skewer through the batter.

• To prevent a burnt top, loosely drape aluminum foil over

the top of the cake if it begins to overbrown during baking.

• If your cake isn’t rising in the oven, make sure that you

added the leavening or that it isn’t out of date.

After Baking

• If the cake overbrowns despite your best efforts, use a

long serrated knife to trim the burnt area from the top

of the cake and discard.

• If the cake shrinks from the pan sides during baking,

this may be the result of a number of factors:

• Overmixing the batter—be careful not to overmix the

batter, especially when folding in aerated ingredients.

• Too much leavener—be sure to use level teaspoons,

not heaping ones.

• Inaccurate oven temperature—check temperature with

an oven thermometer, and take care not to overbake

the cake.

• Overgreasing the pan—a thin layer of butter or

cooking oil spray, and sometimes another of flour,

helps prevent cakes from sticking to the pan.

• If the cake comes out lumpy or contains streaks of

ingredients, the cake batter may have been undermixed.

• If the cake comes out heavy or dense, the cake batter may

have been overmixed.

• Don’t toss out a misshapen or poorly risen cake! Cut it

into chunks and use it for a trifle (a layered dessert with

cake, sherry, custard, fruit, and whipped cream).

Storing Cakes

• To store an uncut and unfrosted cake, wrap the cake

tightly in plastic wrap so that the plastic is touching the

top, sides, and bottom. The cake can be stored at room

temperature for 2–3 days.

• To store a frosted but uncut cake, cover the cake with a

cake dome or a large bowl and store at room temperature

for 2–3 days.

• To store a frosted and cut cake, press a piece of plastic

wrap against the cut area, then cover with a cake dome or

large bowl and store at room temperature for 2–3 days.

bake like a pro

Because baking is a science, trial-and-error is a common method for becoming a better baker.

Use our primer as both a preventative measure and as a troubleshooting guide to achieve

success with your baked goods—and to work around common challenges.

17