I raised to my lips a spoonful of the cake . . . a shudder ran through my whole body and I stopped, intent upon the extraordinary changes that were taking place.
One of my hobbies is baking elaborate cakes. Cakes that take upwards of 3 hours to make, destroy the kitchen (anger the wife), and have at least a pound and a half of butter in them.
Our friend Kristin was asking me some general pointers. I came up with:
- Always measure ingredients by weight, not volume.
- Use a modest-amount less flour then recommended, and add just a little bit of potato or corn starch.
- Don’t use cake flour. Just general purpose white.
- Always sift.
- Cream the butter and sugar as slowly as possible.
- It’s done when a tooth-pick comes out clean.
- Don’t refrigerate your cake.
- Don’t do low-fat.
- Ice with buttercream.
I feel like I get how a good cake comes together, and I know what different stages are supposed to look like, smell like; if the ingredients are playing nice like they should at a given point. I know how, and I know what.
But I’ve never really known why.
Here’s why: The science of cake
when I was young I would always ask for coconut cake for my birthday. that only slightly explains why I have included this song in my post…