This is how perfect cakes and cakes succeed

Problems with baking cakes and pies? Certainly there are many moms and dads who like to bake the most beautiful and versatile cakes. Often, however, there are problems with the fact that the fine treats also succeed really well. Therefore, I would like to share a few tips and tricks, which certainly some hobby bakers already knows, but certainly there are also many of you who are new to these tricks and therefore look forward to a summary of the most common approaches, so cake and pies good in the future succeed and look beautiful on the covered coffee table.

1. Shortcrust pastry

When making shortcrust pastry, it is important that all ingredients are as cool as possible and therefore should be processed quickly. Therefore, and to restore the cool consistency, the finished dough necessarily at least a half, better a whole hour in the refrigerator. The cooler the dough is, the better it can be processed further.

2nd batter

For this, the ingredients should at most have a not too warm room temperature, including the eggs. If these or other ingredients are too warm, it may happen that the dough clots, so no more evenly smooth mass forms. If that happens, it helps to stir the dough in a warm water bath until it is smooth and smooth again. Then he can easily process further.


3. biscuit dough

This will be wonderfully easy and very fine, if you hit eggs and sugar in the bowl in a warm water bath until the sugar has completely dissolved. Then the bowl is removed from the water bath and the egg-sugar mass is continued until the whisk leaves visible traces in the mass. Only after this condition is reached, the flour is sifted on the mass, carefully but thoroughly stirred in and the dough can then immediately in its form and this in the oven.

4. Brandy dough

Here, some speed is required when preparing. The liquid must not boil down, the flour must be stirred immediately and in an amount in the liquid, the pot must then, if a white skin forms on the pot bottom while stirring, immediately from the stove. The eggs have to be stirred one after the other and still quite fast under the dough. The eggs should not be too big, but not too small, because otherwise the relationship to the liquid is no longer correct. The best are eggs in size M. If the dough is a little cooled, it is sprayed by piping bag on a baking sheet and then the finest puffs and eclairs are baked.

5. Finish baking

If you look at the oven and notice that the cake has already taken on "good color", but the baking time has not yet expired, you can cover the mold with aluminum foil, so that the cake does not darken even further. This trick only works if you bake with top / bottom heat. When baking with circulating air, it does not work with the covering of the cake.


6. Decorate and glaze

If you want to decorate a cake or a cake with chocolate or icing sugar, you should definitely make sure that the cast is not brushed, but is simply poured over the cake, so it runs nicely on the surface. To avoid spills, just put a piece of aluminum foil underneath. The remaining glaze can be allowed to harden, removed from the foil and stored in a sealable container until the next glaze use and then co-use.

7. Ornaments

If you want to apply icing sugar, cocoa powder or sprinkles on the cake, very well prepared templates help, which are laid up and keep the places on the cake free, which should not be decorated. When applying sugar or chocolate writing care should be taken to keep the deco syringe about 1 to 2 cm above the surface to be decorated, so that the font, flowers or other patterns do not look so squeezed together, but simply "beautifully" written or painted ,

I hope one or the other tip will help you, and will make sure that your next cake is just perfect. Have fun with the next cake baking! Buy now Uarter Silicone Cake Mold Set Round Baking Mold 6 Inch, 8 Inch, 9 Inch, BPA Free, Non Stick Bakeware P? Uarter Silicone Cake Mold Set Round Baking Mold 6 Inch, 8 Inch, 9 Inch, BPA Free, Non Stick Bakeware P? 28.99? 16,99 ?

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