MMMMMM Science

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.

–Marcel Proust

B is for Bundt, that's good enough for me.

B is for Bundt, that's good enough for me.

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…

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2 comments on “MMMMMM Science

  1. Shepherd June 11, 2010 4:01 pm

    As a recent beneficiary of your gifts in this area, I want to say Kristin and everyone else would do well to heed you tips.

  2. Shepherd June 11, 2010 4:02 pm

    And after that, they should heed your tips.

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