ok first i should mention i'm very new at baking so if this seems like a silly question please just bare with me. ok i want to be able to bake cakes from scratch cause i dont feel like i learn anything when i just use the mix. i made one that was ok (used a cookbook) but it wasnt as fluffy as i'd like. is there a way to make cakes lighter and fluffier kinda like how store bought ones are?
2007-01-07 09:24:29 · 9 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
Don't be discouraged; cakes are the hardest thing to make from scratch.
I hope these tips will help you:
1. Use a mix of shortening (such as white Crisco) and butter for a mix of lightness and flavor. Make sure they are soft, but not melted. Do not use margarine.
2. Use only granulated white sugar, unless something else is called for in the recipe.
3. Use fresh eggs. To test them, put them in a pot of water. Fresh eggs sink; stale eggs float.
4. Use cake flour, which is fluffier and specifically designed for cakes. Sift it first for even more lightness.
5. Follow the recipe exactly. Too much liquid will make the cake too heavy, while too little will make it dry.
6. Use an electric mixer for better, more predictable results.
Remember, don't give up! It takes practice to make a great cake. :)
2007-01-07 09:37:30 · answer #1 · answered by Iris 4 · 0⤊ 0⤋
Alton Brown ROCKS. I got his baking cookbook last year and now I understand why brown sugar makes things chewier and what egg whites will do in a recipe. Now that i GET why baking powder and baking soda are different, it gives me license to mess around with recipes and actually get the desired result. Buy this book. It gives you the HOW and the WHY.
2007-01-08 06:30:47 · answer #2 · answered by chefcherie 4 · 0⤊ 0⤋
Use and extra egg and beat the batter for 2 minutes. You need to beat some air into the batter to make it fluffier.
If you are making brownies mix only until incorporated. Brownies are not fluffy.
2007-01-07 09:48:43 · answer #3 · answered by unicornfarie1 6 · 0⤊ 0⤋
Use an extra egg or an extra egg white-- that tends to make cookies and cakes fluffier.
2007-01-07 09:28:30 · answer #4 · answered by Eliza79 3 · 0⤊ 0⤋
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2016-12-28 08:22:15 · answer #5 · answered by ? 3 · 0⤊ 0⤋
As well use fresh baking soda and/or baking powder. It only has a shelf life of about 6 months.
2007-01-07 09:54:12 · answer #6 · answered by Ford Prefect 3 · 0⤊ 0⤋
use an extra egg or lighten up on your oil. a good secret to making it lighter also is to whip the egg first then pour it in the batter rather than cracking the egg and adding it whole.
2007-01-07 09:31:45 · answer #7 · answered by Jazzy 3 · 0⤊ 0⤋
When mixing the batter, do not mix for more than is needed. Stir only until all ingredients are JUST incoporated - i.e. there is no more flour showing (do not mix more if it is not needed). i had that same problem.
2007-01-07 09:27:42 · answer #8 · answered by skigrrl66 3 · 0⤊ 1⤋
Use cake flour. There IS a difference in flours.
2007-01-07 09:32:03 · answer #9 · answered by beekiss 4 · 0⤊ 0⤋