Allyson's Guide To Baking - Making Creamed Cakes And Tips

INGREDIENTS

Wanting to make the perfect cake, here are some basic tips to help you.

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METHOD

BASIC GUIDE TO CREAMED CAKES

1.  When cakes contain half as much butter as flour or more they are normally made by the creaming method. This is where softened butter and sugar are beaten until light and creamy. It might have the texture of thickly whipped cream. You require a large mixing bowl to do this properly to allow room for beating. The butter should be at room temperature. Next eggs are added and these should be added one at a time and they should be at room temperature. If the mixture starts to curdle, add a little of the measured flour. When folding in the flour, it is often added alternately with liquid such as milk. Ensure that the last amount added is the flour not the liquid.

A FEW TIPS

1.  Baking works best when all the ingredients are measured out and prepared before you begin. Weigh or accurately measure everything. Have ingredients like butter and eggs at room temperature for best results. Prepare the cake tins before starting. Turn the oven on to preheat before beginning. Read the recipe before you begin so that you can make sure you have the right ingredients or equipment and will not find any surprises half way through. Please note that butter is 81% fat and is used in all my recipes. Should you choose to substitute it with margarine, make sure that you find one with the same fat content as with the plethora of spreads on the market now, there are very few, true margarines left.