The Place For Cakes

Baking Tips and Answers to Common Baking Questions

Pour batter into baking tins the "no-mess" way by pouring batter into a large re-sealable
plastic bag and snip off one corner to squeeze the batter into the tin.  It's quick and easy.

For mixing batter for muffins, use a wire whisk instead of an electric mixer for stirring to
prevent overmixing.

Make batter ahead of time and freeze in paper muffin cups.  When you are ready for a treat,
take them right from the freezer and  bake adding 10 minutes to cook time.

Another time saver is to mix the dry ingredients together the night before and store in a
plastic bag.  Pre-measure the other ingredients.  The next day, stir the batter together and
bake.

Always preheat the oven about 15 minutes before baking for best results.

When beating egg whites, take care that the bowl is free from any oil residue or yolks.  
Otherwise, the whites will not reach full volume.

Invest in an oven thermometer.  Accuracy in baking temperature is very important, expecially
when baking cheesecakes as they crack easily at oven temperatures that are too high.

If you are using a glass pan, reduce baking temperature by 20 degrees.

Start with all ingredients at room temperature.  If you are in a hurry, use the "soften" option
on your microwave to get butter to room temperature quicker.

Cool cakes completely before frosting.  Let cakes cool for 10-15 minutes in the pan, then
remove and cool on a wire rack.

Seal crumbs by adding a thin layer of frosting and refrigerate for 10 minutes.  Then apply a
thick layer of frosting.

Rotate pans halfway through baking (not sooner) for more even baking.
Learn how to bake cakes, cupcakes, and muffins and be  perfect every time .Create
something special that your family will love by learning a few tips and tricks.  We'll talk about
measuring, tools, ingredients, and shortcuts that will make baking easier and more fun.    
Copyright 2008, The Place For Cakes - All rights reserved
History of Cake Baking

Do you know that the first
cakes were baked by the
Egyptians of Ancient
Egypt? The Greeks and
Romans followed suit
shortly thereafter. These
first baked cakes were
more like breads than
cakes; they were made
with ingredients such as
nuts, dried fruits, honey,
butter and currants to give
them a sweeter taste when
bitten into.

Cakes within Britain’s
fourteenth centuries were
consumed and baked
mostly for wealthier people
of that era. Immensely
structured and decorated
cakes were served
frequently at the banquets
of the townspeople’s
wealthiest. Baking cakes
of this nature included the
use of butter, flour spices,
cream, honey, currants
and eggs to give it a more
dessert like taste. They
were all well prepared by
hand and made into
circular round shapes.

Hoops for cake baking
were introduced into use
within the seventeenth
century and crafted from
either tin or wood to
ensure a perfect
roundness to the cakes.

Cakes have been used
within rituals and styles of
worship throughout the
ages as well all over the
world. The Russians
baked thin cakes called
the Blini for tribute to their
Gods, whereas the Celts
would roll tasty cakes
downhill on springs first
sun in appreciation to the
sun for reappearing.

Around the late nineteenth
century, cake baking took
on a few new tastes and
looks as well as an
improved version of
powder for baking was
invented using soda, an
acid and bicarbonate,
which helped baking
cakes and breads involve
less work as this product
heightened rising times
and cut down on cooking
times.

The 1950’s and 1960’s
were a time when cakes
were being baked
everyday for no special
reason. Housewives of
these eras would bake the
most delicious and
beautifully frosted cakes
you have ever seen, this
was a virtue every woman
had instilled with growing
up in  mother’s or
grandmother’s kitchens.
Baking could be seen
every night in every home
across America.
How to Freeze a Cake

After every get-together or party, there always seems to be so much food left over, especially in the cake department. Don’t throw
out those cake slices or halves, freeze them instead. This even works great when baking cakes and making extra just to have on
hand for impromptu parties or dinners.

The cake should be wrapped with a moisture proof paper. Types of these are plastic wrap along with a bottom layer of
aluminum foil.  Or, use plastic airtight, moisture proof baggies or a tin made of metal that has a tight seal around it.

The types of cakes to be frozen are also important because some are not as freezer friendly as others. Frosted cakes that do not
have eggs, heavy cream or creamed cheese in the ingredients are fine to be frozen, while frosted cakes with butter creams will
last about 2 months in the freezer.  Frostings that contain candy should only be frozen for about 1 month and cakes that are not
iced or separate in layers will last much longer if wrapped and stored properly.

Specialty cakes such as wedding, anniversary or holiday cakes can be frozen, as long as the frosting consists of confectioner’s
sugar. These delightful treats can be kept in your freezer for several months.  Many times a bride will keep the cake frozen till her
1st wedding anniversary, and then take it out of freezer and thaw for that special 1st anniversary celebration.

Cakes that are made with cream fillings are not advisable to freeze, they do not keep well.

You can even make up cake batter ahead of time and freeze until needed. This is a great idea for those occasions when
someone drops in unexpectedly, or you have to quickly plan an impromptu party. Use a container that is completely air tight to
place the batter or a tin made of metal to store it in for best results.

Thawing is simple. For iced cake place in the refrigerator, simply remove and unwrap. For cakes that are not iced, place the
cake on a rack in your kitchen for approximately 1 ½ hours at room temperature. Freezing a cake is easy and helps make life a
little easier when planning a party.
Cake Baking FAQS

Question:
How do I check the size of my pan?
Answer:
Measure from the inside edge to the other inside edge for proper dimensions.  A pan that is
larger than what the recipe calls for will yield a flat, over baked cake.

Question:
Can a cake be frozen and if so, how long?
Answer:
Yes, an unfrosted cake can be frozen for 2-3 months.  Simply wrap in plastic wrap or in a
resealable plastic freezer bag.

Question:
Are cakes made from scratch really better?
Answer:
Yes, fresh ingredients will deliver a superior flavor and tender texture.

Question:
Is it really important to measure ingredients accurately?
Answer:
The success of you cake baking depends a great deal on accurate measuring of all
ingredients.  Follow the recipe exactly as it is written.  If the ratio of ingredients is changed even
slightly, your cake can fall or crack.

Question:
I don't really like icing.  Is there another way to decorate a cake?
Answer:
Lay a pretty stencil or paper doilie on top of the cake and sprinkle powdered sugar over it for a
pretty design.  This works especially well on a chocolate or spice cake.
...your resource for learning
about cake baking and decorating.