Thanks to Emma McCarthy, a good friend of Nude Cakes, for contributing this article to give you some simple tips to improve your baking.
“Everybody wants great cakes, don’t they? Cake decorators are always looking for cakes that are just right to get working on. What do you do in this case? Bake your own cake? Well, it’s certainly a lot easier to leave it to experts like Nude Cakes. They have years of experience in baking fruit cake bases and sponge cake bases that would definitely be helpful in making sure that you are able to decorate great cakes each time. How does that happen? Well, they have their own share of secrets, which they won’t reveal even to me! But being a keen cake maker myself I’ve got a few tips of my own which have really helped me get consistent results over the years. Use these tips to bake great cakes and if you want to avoid the trouble altogether, just give Nude Cakes a call!
- Don’t use cold eggs – the last thing that you would want to use in the cake mix is cold eggs. We all know that butter must be brought to the room temperature before being used. However, this is also true for the eggs. They can ruin even a great recipe as the temperature of the egg affects how it binds the ingredients together. This isn’t always visible when mixing, but the end result can lack the lightness and fluffy texture you would want in any good sponge. You cannot use them straight out of the refrigerator. Whenever I bake fruit cake bases and sponge cakes, I make sure that I pay attention to these tiny details as it really does make the difference. If you are running out of time, simply put the eggs in a bowl filled with warm water. That would help you a lot and the cake would become really very fluffy and spongy.
- Measurement of the flour – this seems so obvious I wasn’t sure whether to include it but it’s amazing to see how many people overlook the level of accuracy needed – when baking fruit cake bases and the sponge cake bases, the biggest mistake that people can make is using the wrong quantity of flour. Simply take a dry measuring cup and then fill it with the right amount of flour that you need. After you are done, sweep off any excessive flour with a knife. DO NOT ever think about scooping it directly as it would definitely be making you use more flour than needed. These small amounts are critical.
- Butter the pans with a pastry brush – a lot of people use their hands or a paper for this purpose but I always find that the coverage is much better with a brush. After making a perfect cake mix it’s such a terrible shame when something as simple and easy as buttering the tin becomes the thing that ruins the finished product. Cover the entire bottom and sides of your tins using the brush. You just need to swipe the brush on all the areas that need coverage and dip it back and forth in the butter. Just use very smooth butter that has been placed at room temperature for a while.