The Baking Answer Book by Lauren Chattman

Author:Lauren Chattman
Language: eng
Format: epub
Publisher: Storey Publishing, LLC
Published: 2009-03-25T16:00:00+00:00

CHAPTER 7

Cakes

Nothing signals the celebratory nature of baking like cake. Whether it’s the simplest snack cake received with shouts of anticipation by your children after a long day at school, a layer cake burning bright with birthday candles, or an elaborate wedding cake baked by a member of the wedding party, cakes make every occasion more special. Everyone loves cake, and to be able to bake a beautiful example and share it with family and friends is truly the baker’s joy.

In this chapter, we will discuss every step on the way to this happy moment, from greasing your cake pan to whipping your eggs to the ribbon stage to filling and frosting and storing your cake until it’s time to eat. When you have all the answers to your cake-baking questions, you will be ready to plan your next party with aplomb.

Q Are nonstick pans better than regular pans for cake baking?

A Shiny aluminum baking pans are fine, but for ease of use, nonstick pans can’t be beat. I’ve recently traded in most of my old aluminum cake pans (many of which had warped after years of use) for a set of Chicago Metallic Professional bakeware with a bonded nonstick surface (see Resources). Not only do these pans guarantee an easy release, but they are easier to clean than my old pans. The one caveat is that because these pans have a darker surface than traditional baking pans, they retain heat better and tend to brown cakes faster than my old pans. For cakes that take an hour or more to bake (such as large Bundt cakes), I’ll adjust my recipe by turning the oven temperature down 25°F (4°C), so that the cake crust doesn’t overbrown.

Q Do nonstick pans still need to be greased?

A Manufacturers will tell you it’s not necessary, but I always grease nonstick cake pans, just to be safe. Remember, this advice is for cake pans, not baking sheets. Greasing nonstick baking sheets, and especially spraying them with cooking spray, will create a sticky mess on their surface that is difficult to remove.

Q Which is the best grease for a cake pan — butter, vegetable shortening, or cooking spray?

A Some bakers prefer butter for flavor reasons, but butter can be unreliable, sometimes releasing your cake from the pan and sometimes holding onto portions of it. I use butter only when I’m greasing one of my nonstick pans, and know that I’ll need just a little extra insurance that my cake will release easily. Nonstick vegetable shortening is a better bet for most pans. It’s flavorless and guarantees that your cake will slide right out of any pan. Avoid vegetable oil, which can burn and can give your finished cake an unpleasant aroma and flavor.

If a recipe instructs you to grease and flour a pan, you might consider using a spray like Baker’s Joy, a nonstick cooking spray with added flour, which does the job in just one step. Regular cooking spray can bead up on nonstick surfaces

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