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How to bake a cake

How to bake a cake

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How to bake a cake

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  1. How to bake a cake By: Clarence McGee

  2. Materials Materials Pictures • A) Cake Mix • B) Milk • C) Flour • D) Eggs • E) Sugar Powder • F) Evaporated milk • G) Vanilla extract • H) Blender • I) Cooking Oil • J) Cake pan

  3. Steps Pictures • Make sure you have everything you need

  4. Make sure you wash your hands

  5. C) Get a big bowl to mix in

  6. E) Add butter and sugar so it can be light and fluffy

  7. F) Add whole eggs, one at a time, beating after each addition

  8. H) Add flour and milk alternately, starting and ending with flour

  9. G) Sift flour 2 times and then measure and sift with baking powder and salt

  10. D) Add the cake mix in to the pan or bowl to start off the cake process

  11. I) Pour into two 9 inch cake pans which have been greased and lined with waxed paper

  12. J) Bake approximately 30 minutes at 350 degrees. Preheat oven 10 minutes

  13. Finish Product

  14. Other ingredients • 1. Start by reading the ingredient list and directions before you begin. It's necessary to have every ingredient needed, so you're not hunting for them or going to the store during preparation. The final product can flop if a key ingredient is left out. Prepare your cake pans. o Be sure to have the correct size or shape of the pan. Bundt cakes require bundt pans, while others can be baked in a variety of sizes. You can also refer to a cake pan size table. o Grease pans to avoid sticking. Use about a half of tablespoon of butter or vegetable shortening, for example Crisco, on a paper towel and rub the inside of the pan. Sprinkle about a tablespoon or two of flour on top. Flour on the sides to help the cake adhere to the sides as it bakes and to ensure that the top is flatter, which is important for layered cakes. Shake and dump out any excess flour and set the pan aside. 2. 3 Have all ingredients at room temperature, unless the recipe directs otherwise. Key ingredients such as flour, sugar, vegetable oil, and water are typically stored at room temperature, while others such as butter and milk needs to be cold prior to using.**Preheat the oven**to the required temperature from the recipe. 3. 5 **Measure ingredients**as accurately as possible and add them in the order specified. Most cake recipes begin combining dry ingredients (flour, baking powder, cocoa, etc.), then adding wet ingredients (eggs, oil, and milk). Be sure to take special prerequisites such as sifting, whisking or beating, and packing before adding to the main bowl. 4. 6 Mix the cake batter as specified on the recipe. Some recipes can be mixed with a stand or hand mixer. Be cautious as steps can instruct to fold in flour or other ingredients with a rubber spatula. While mixing, stop occasionally to scrape down the sides of the bowl with a spatula or spoon to ensure that everything is mixed thoroughly. 5. 7 Pour the batter evenly into the prepared pans. Fill the pans 2/3 of the way full, as the cake will rise during baking. Gently tap the cake pan on the counter top to release any large air bubbles in the batter. 6. 8 Place the pans on the center rack of the preheated oven. Do not allow pans to touch each other or the oven wall. 7. 9 Close the oven door and immediately set a timer to the specified baking time. If there's a time range, use the median or middle number (bake it for 35 minutes for a range of 34 to 36 minutes or 53 minutes for a range of 50 to 55 minutes). Using the median will ensure that the cake won't under or over cook. Resist the urge to open the oven door during baking, as the heat will escape and may cause the cake to cook unevenly. If applicable, turn the oven light on and view through the oven window. 8. 10 **Check for cake doneness**. Gently insert a toothpick or wooden skewer in the center of the cake. If it comes out clean or with a few small crumbs on it, the cake is done. If not, place it back in the oven for another 3-4 minutes. Keep testing for the same amount of time until you get the correct result. Let it cool completely before decorating since the heat will melt frosting and icing. Frost and decorate as desired Tips When recipes calls for cold ingredients such as butter or cream cheese to be at room temperature, unwrap the item and leave it in a bowl on the counter for a few hours to soften. You can test the softness by poking a fork in it. Double check your measurements before adding them to mixing bowls. A few tablespoons of missing or extra flour can have dramatic and undesired effects on the finished cake. • If you attempt to remove a hot cake from the pan, it may crack and fall apart. • Use high quality, heavy duty aluminum baking pans for even heating and best results. • Always wash your hands before baking. • If you like moist cakes, substitute the oil for yogurt. • If there is salt in the recipe, be very careful. A quarter of a teaspoon extra salt can make it more salty than it should be. • ‍Warnings Be sure to keep small children and pets out of the way when opening a hot oven. • Always wear oven mitts or protective gloves when retrieving the cake from the oven to avoid burning. • Oven temperatures vary, so keep a close eye on your cake to make sure it doesn't over-bake

  15. Conclusion • A) I got tired of eating chocolate cake so much I had to find another favor so my granny gave me the recipe to her delicious caramel cake B) I thank my grandma for teaching me how to make my favorite cake but the real reason she taught be because she got tired of me asking her to make it every time I came to visit her. C) If you feel that a person is in need of you helping bake a cake try your skills and the recipe I gave you to gave the family a new taste in cakes.