-Read recipes before you start.
-Have cake ingredients at room temperature and measure carefully and correctly.
-Both bowl & mixing attachment must be clean and dry.
-Butter and eggs should be at room temperature.
-Whisk eggs & sugar for at least 5 minutes.
-Sift flour & dry ingredients to allow air in and avoid any lumps.
-Flour (dry ingredients) should be folded gently to preserve as much air as possible.
-Scrap sides and bottoms of bowl frequently with spatula during mixing.
-Level batter evenly in pans.
-Preheat oven 10-15 minutes before baking.
-Adjust oven rack in the center.
-Position pans near the center of the oven, make sure not to touch oven sides.
-Don’t open the oven door before the cake is set about 15 minutes.
-Cool cake for 10 minutes in pans before inverting on a wire rack.
-Make sure to cool cake completely before frosting or decorating.
-Have cake ingredients at room temperature and measure carefully and correctly.
-Both bowl & mixing attachment must be clean and dry.
-Butter and eggs should be at room temperature.
-Whisk eggs & sugar for at least 5 minutes.
-Sift flour & dry ingredients to allow air in and avoid any lumps.
-Flour (dry ingredients) should be folded gently to preserve as much air as possible.
-Scrap sides and bottoms of bowl frequently with spatula during mixing.
-Level batter evenly in pans.
-Preheat oven 10-15 minutes before baking.
-Adjust oven rack in the center.
-Position pans near the center of the oven, make sure not to touch oven sides.
-Don’t open the oven door before the cake is set about 15 minutes.
-Cool cake for 10 minutes in pans before inverting on a wire rack.
-Make sure to cool cake completely before frosting or decorating.
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