But that doesn’t always mean that it’s going to turn out well.
Freeze your cake before you decorate it.
A way to be certain that your cake isn’t too warm to decorate is by freezing it.
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“If you want the cake to look professionally done, freeze the layers before you assemble them.
The crumbs won’t be so loose and get in the frosting as you spread it.”
Line your pans with parchment paper.
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“Doing so ensures the cakes come out of the pan effortlessly.”
Get to know your oven’s hot spots.
Comparing a home baker’s work to a professional baker’s is unfair on a few levels.
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But they’re also using better ovens, which makes a big difference.
Many professional bakers use commercial ovens, which promote more even baking.
“Then turn on your oven light and then turn your oven on.
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Watch where the bread starts to brown first, those are your hot spots.
Typically, the back of ovens are hotter than the front.”
Reverse cream your ingredients.
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Set your mise en place.
“Baking, especially cakes, requires precision and mise en place ensures that happens.”
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Use oil instead of butter.
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“This is because oil remains liquid at room temperature, unlike butter.
But if it’s achocolate cake, use all the oil.
The cocoa powder will overpower the butter anyway.”
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Plastic wrap cakes to retain moisture.
One key to having a really delicious cake is making sure that it’s moist.
“Then you want to flip the cakes out of the pan and plastic wrap them.
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No more dry cakes ever.”
Do not overmix.
Don’t be gentle with it.
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Lahud says that you shouldn’t be gentle with your cake, though.
“This movement will set the crumb and prevent shrinkage.”
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