How To Beak A Cake – Now Made Easy

Good News To All OnyesBlog Readers , We The Staff Of onyesblog has Come To drop The Hottest Topic, This Article is what you have been waiting for. We will be writing on how to bake a good cake and make you the best cake baker on your environment.

So let start by knowing what is cake

1. Cake Is a rich, sweet dessert food, typically made of flour, sugar and eggs and baked in an oven, and often covered in icing.


2. A Cake Is Also a  small mass of baked dough, especially a thin loaf from unleavened dough.

From the above definitions, you see you can use this article to win interviews and pass your exam, we are making this topic to be very simple ,you can do your cake in less than 45 minutes

Before that let know the rules of baking cake.

General Rules For Cake- making or baking

1. Collect all pieces of equipment needed before hand
2. Grease cake pans with saltless fat, if tins are to be used for large and very rich cakes, line them with greased paper.
3. Prepare all ingredients before mixing them. Sift flour to remove lumps and impurities and to aerate the mixture store and clean the fruits measure or weigh ingredients carefully and accurately, using the correct basic recipes.
4. Use Good quality eggs, Egg must be fresh, flour should be dry and free from smell, sieve sugar to get rid of lumps. The fat should be neither hard nor oily.
5. Light oven before hand to allow the desired temperature to be reached.
6. Bake the cake immediately the mixing is completed or the baking powder may loose some of it's strength.
7. Open the oven door as little as possible and do not brang it.
Constant opening lowers the temp, in the oven and causes the cake to fall.
8. Do not move cake until it is quite set.
9. When cooked, the cake will be well risen, golden brown and firm on top. A large cake shrinks slightly from the sides of the tin when it is cooked. Test large cakes by pricking the centre with a clean brown straw or skewer. If it comes our clean then the cake is ready for small cakes, press the centre slightly with finger. If it leave no impression then cakes are done.
10. Remove from cake pan and cook on a rack.

Method of making cakes
              The Richness of a cake depends mainly upon the proportion of fat and eggs to flours used. The higher the proportion of those , the richer the cake.

Rubbing-in Method
1.   Sieve the flour,baking powder and salt.
2.   Rub in margarine to sandy texture
3.    Add Sugar.
4.     Gradually add well-beaten eggs and mix lightly as possible until combined. This method is good for simple buns,plain cakes and scones.

Creaming Method
1.    Cream the margarine and sugar in a                    bowl u mntil it's soft and fluffy.
2.    Slowly add the well-beaten eggs and mixing continuously and beating really well between each addition.
3.     Lightly mix in the sieved flour,baking powder and salt. This method is suitable for rich wedding and Christmas cakes, and for plain butter sponge cakes like Victoria sandwich cakes and for small cakes like queens cakes

Whisking Method
            The eggs and sugar are whisked together until thick frothy. The flour is then folded in lightly. This method is the sponge cakes and swissrolls.

Melting Method
            The fat with the sweetening agents; sugars or syrup are melted together. The method is used for making gingerbread.


Creaming Method if cake making


Ingredients
200g flour
100g sugar
125g margarine
1/2 teaspoon baking powder
2-3 eggs

Method
1. Cream the margarine and sugar in a bowl until it is soft and fluffy.
2. Slowly add well-beaten eggs, mixing continuously and beating really well between each addition.
3. Lightly mix in the sieved flour, baking powder and salt.
4. Bake in a moderate oven, 20 minutes for small cakes and a little longer for larger cakes.

Queen Cakes

Ingredients
To the basic Recipe add
100g mixed fruits
1/2 teaspoon vanilla essence

Method
1. Use the creaming method.
2. Make the mixture of dropping constituency.
3. Divide into 8-12 lightly greased cake tins
4. Bake in a hot oven 200°-230°c for about 15 minutes.

Cherry Cakes
           To the basic recipe add 50g glaze cherries cut I'm quarters and 1/2 teaspoon vanilla essence.

Coconut Cakes
Add 50g desiccated coconut and 1/2 teaspoon vanilla essence to the basic mixture.

Large Fruit Cake

Ingredients
200g flour
125 margarine
50g glaze cherries
3-4 eggs
100 chopped peel
125g fruits castor sugar
200g fruits-currants
Sultanas
Lemon or any other flavouring
1/2 teaspoon mixed spice
1/2 teaspoon baking powder
A pinch of salt

More Coming, Onyesblog is undergoing an upgrade please bear with us