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Getting Ready to Bake a Cake
in french it's called mis en place and refers also to "putting things in place" for cooking. everything works more smoothly when one is well-prepared. with cakes, if key ingredients aren't at the proper temperature, it will adversely effect the texture of the baked cake.
the five most essential things in cake baking to get ready are:
softening the butter if used
the butter needs to be between 65 to 75°F/18 to 23°C. cold from the refrigerator it will take anywhere from 30 minutes to an hour to reach this temperature depending on how cold the frig and how warm the room. to speed softening slice the butter in 1 inch/25 mm pieces. it is amazing how quickly butter comes to temperature when more surface area is exposed. you can also cover the pieces with plastic wrap and as they start to soften, press them flat.
combining cocoa and boiling water if used
be sure to cover the mixture so that there is no evaporation and allow it to cool until it is no longer warm to the touch.
preheating the oven
most cakes bake at 350°F/175°C. and close to the center of the oven. set the oven rack just below the center and start preheating the oven a minimum of 20 minutes before baking.
warming the eggs
eggs need to be at room temperature but this is easy to accomplish if you forget to take them out ahead of time. place them still in their unbroken shells in a bowl of hot from the tap water and allow them to sit for 10 minutes.
preparing the cake pan
except when a recipe such as angel food or chiffon cake requires that the cake pan be left uncoated it is necessary to grease and flour the pan. i prefer using a baking spray which contains flour, especially for fluted tube pans. if there is any clumping of the spray brush it away with a silicone or bristle pastry brush to avoid holes in the top crust.
if the pan has a non-stick coating it isn't necessary to line the bottom with parchment.
for the most even cake layers that are not over-baked or dry at the edges use a cake strip.
(if you use rose's heavenly cake strips there is no preparation of the strip--just slide it around the cake pan.if you are using cloth strips you need to wet them first and attach them with a pin unles they have velcro closures.)
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Comments
yes! it will be in my upcoming book--fall 09!
Reply to this Posted by: Rose Levy Beranbaum | February 7, 2008 8:28 PM #
Hi Rose, do you have a recipe for a homemade carmel cake? Thanks.
Reply to this Posted by: Noble | February 7, 2008 8:04 PM #
Dear Rose/other helpful bakers
Can you point me in the right direction for a cake recipe worth eating by diabetic partygoers. (There will be an alternative full-leaded cake, but I would like to do the best I can, as I feel diabetics often get sidelined at celebrations.) Many thanks in advance.
Reply to this Posted by: Isabella | February 7, 2008 9:29 AM #
neither can i! but a few people have posted some so do a search on the blog.
Reply to this Posted by: Rose Levy Beranbaum | February 4, 2008 2:47 PM #
Do you have any receipes for vegan cakes that contain no dairy products? I can't imagine what could be used to substitute items like eggs and butter and still produce a great tasting cake with good texture.
Reply to this Posted by: Jillian | February 4, 2008 2:45 PM #
Hi Paula - Try turning off your convection feature.
Reply to this Posted by: Patrincia | January 31, 2008 4:30 PM #
Hi! I have a question regarding cupcakes. I use at convection oven and bake at 325 degrees. The cupcakes (not my cakes) bake slighty off to one side. They are not rounded tops they are flat, but it just looks like the batter is being blown to the side or the oven isn't level (I've checked using a spirit level though). I took a picture, but can't figure out how to post it here. Any ideas as to why this is happening?
Reply to this Posted by: Paula | January 31, 2008 2:27 PM #
Don't be sorry about gushing...we all gush!
Reply to this Posted by: Bill | January 29, 2008 2:18 PM #
Hi! Love this blog--just found it--and love The Cake Bible. The recipes require some preparation, but actually come together very quickly once everything is in its place. And, they taste divine. The Domingo Cake is probably my family's favorite. Sorry to gush!
Reply to this Posted by: Sheila | January 27, 2008 2:45 PM #
do contact her. her site is on this blog to the left!
Reply to this Posted by: Rose Levy Beranbaum | January 13, 2008 4:11 PM #
i am interested in the icing design on a cake by jan kish for a wedding photo album. i need a larger picture for the details. has anyone seen the photo? i would like to make this cake for my own wedding coming up in a few months..
Reply to this Posted by: linda | January 13, 2008 9:36 AM #
I believe that a lump of sugar is 1 teaspoon...not 100% sure...but fairly certain.
Reply to this Posted by: Bill | January 9, 2008 11:13 AM #
It probably means a cube. Sugar cubes are commonly used in European households and of course cafes/restaurants. I've seen them in my friends' pantries.
Reply to this Posted by: Zach Townsend | January 9, 2008 8:42 AM #
Okay bakers... I've been looking through a 40+ year old French cookbook that frequently lists sugar quantities in "lumps". Anyone have any idea what a lump of sugar is equivalent to?
Reply to this Posted by: Patrincia | January 9, 2008 8:37 AM #
Caryl:
Oh My God...the sour cream coffee cake in The Cake Bible is AMAZING! It is the first recipe that I tried from that book...I made it when I was expecting a friend for breakfast...three of us ate the entire cake in one sitting. It is delicious.
This is more like a cake, than a bread...so no kneading is needed. good luck!
Reply to this Posted by: Bill | January 9, 2008 6:43 AM #
Have you checked The Bread Bible by Rose?
Reply to this Posted by: Zach Townsend | January 8, 2008 8:29 PM #
I am looking for a no knead sour cream coffee cake. any great recipes for a delicious one. any great baking books with lots of coffee, bundt and sweet bread recipes?
Reply to this Posted by: Caryl Gassman | January 3, 2008 5:02 PM #
Rozanne...
Thanks very much...I have been reading Rose's book this afternoon...and so sorry about the triple posting...lousy computer on the blink.
Thanks for the info.
Reply to this Posted by: Teresa Macpherson | December 30, 2007 1:01 PM #
Teresa, Rose explains all this (transportation, set up etc.) in great detail in the Cake Bible. If you don't own a copy, consider borrowing it from the library. Also if you do a search on this blog under wedding cakes you will get lots of tips and advice on the subject, specially from Patricia. Good luck.
Reply to this Posted by: Rozanne | December 30, 2007 11:34 AM #
Hi Rose,
Sorry to ask such an amateurish question...but, I am preparing to do a wedding cake for a work mate in October. I have done loads of birthday and novelty cakes but am becoming increasingly apprehensive. Are there any key suggestions you could make to help me conquer this task? My concerns are mostly to do with transportation, set-up, and what to charge. Thanks in advance for your time and any assistance you can provide.
Reply to this Posted by: Teresa Macpherson | December 30, 2007 3:38 AM #
Hi Rose,
Sorry to ask such an amateurish question...but, I am preparing to do a wedding cake for a work mate in October. I have done loads of birthday and novelty cakes but am becoming increasingly apprehensive. Are there any key suggestions you could make to help me conquer this task? My concerns are mostly to do with transportation, set-up, and what to charge. Thanks in advance for your time and any assistance you can provide.
Reply to this Posted by: Teresa Macpherson | December 30, 2007 3:38 AM #
Hi Rose,
Sorry to ask such an amateurish question...but, I am preparing to do a wedding cake for a work mate in October. I have done loads of birthday and novelty cakes but am becoming increasingly apprehensive. Are there any key suggestions you could make to help me conquer this task? My concerns are mostly to do with transportation, set-up, and what to charge. Thanks in advance for your time and any assistance you can provide.
Reply to this Posted by: Teresa Macpherson | December 30, 2007 3:38 AM #