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How To Bake A Cake
By Polly Hamilton
How to bake a cake:
Learning how to bake a cake is a very important skill that everyone should master. And once you know the basic skills, you can bake most cakes! This article includes some helpful hints about how to bake a cake, followed by a delicious devil's cake recipe.
How to bake a cake with the right ingredients:
- Always measure your ingredients carefully, cakes are tricky things to bake and they need to have just the right amount of everything
- Make sure you use the specified flour, it can make a huge difference in the density of the cake you bake and how it rises.
- Use room-temperature, large eggs, unless a recipe specifies otherwise. If you are in a hurry to bake you cake and the only eggs available are in the fridge, sit them in a bowl of luke-warm water for a couple of minutes (no more than five).
- Use the shortening specified to bake your cake: if it says butter don't use margarine, etc.
- Before you decide on a recipe to bake, always read all the ingredients list and directions. Quite often people start to bake before they realize they don't have a key ingredient.
How to bake your cake using the right method:
- Check when you start to bake your cake if the oven should be pre-heated.
- Make sure you use the right sized baking tin. To measure take the length from inside the rims, across the widest part of the pan. Non stick pans are the best.
- Always grease your pan before putting the mixture in to bake, unless the recipe indicates not to.
- Position your cake tin in the centre of the centre of your oven. This will ensure that the heat is evenly distributed and you cake evenly baked.
How to cool your cake the correct way:
- Unless the recipe says otherwise, leave your cake to cool completely before icing. It is difficult to be patient, but the finished product will be much better if you wait!
- Again, unless the recipe says otherwise, leave your cake in its tin for at least 10 minutes before turning it out onto the rack.
How to bake devil's chocolate cake:
Ingredients: 1 packet of devil's food cake mix
½ can of sweetened condensed milk
6 ounces (170 g) caramel ice cream topping
3 bars of chocolate covered toffee, chopped
1 8 ounce (224 g) container of frozen whipped topping, thawed.
To bake:
- Bake packet mixture according to directions. Leave to cool for 10 minutes. Make slots across the cake, parallel to each other. Make sure you don't go through to the bottom.
- In a medium saucepan over low heat, combine sweetened condensed milk and caramel ice cream topping, stir with a whisk until smooth and thoroughly mixed. Slowly pour the warm topping mixture over the cake, letting the mixture sink into the cakes slots. Once you have poured out all the mixture sprinkle the crushed chocolate toffee bars across the whole cake while the mixture is still warm.
- Leave your cake to cool completely. You can then top with whipped topping, but this is optional. Decorate your cake how you wish. You can save some of the toffee bars to place on top, or a swirl of the mixture. Refrigerate and serve with ice cream.
This is a great cake to bake for a fancy looking dessert, that doesn't really take all that much effort! Remember, when you bake a cake, be careful, be precise and most of all have fun!
See Also:
More info on how to bake a cake
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