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Things you know you know/ Things Things you know that you don’t Things you didn’t

dn’t know

you learned know that you didn’t know

- Basic material - Things must do before - Tips for baking

- Food mixer baking a cake cake

- Measuring - Common cake mistakes - Why cake fall and

- Spoons - How to fix the mistake how to fix them

- Mixing bowls

- Pastry brush

- Scales

- Spatula

- Cooling rack

- Basic cake ingredients

- Egg

- Flour

- Sugar

- Milk

- Icings

- Butter

- Baking soda

- Vanilla extract
- Must do before baking cake

- Read the recipe

- Have all your ingredients at

room temperature

- Measure out your

ingredients

- Preheat the oven

- Choose and prepare the right

pan

- Common cake mistakes

- Choosing wrong pan

- Forgetting about the

parchment paper ​( In order to

prevent deep and painful cake

removal scenarios in your

kitchen, be sure to line the

bottom of your cake pan with

parchment paper. Doing so will

allow your cake to easily

release from the pan without

breaking into pieces.)


​ - Not releasing air bubbles

( Cake batter needs air in order to

bake up into a light and fluffy delight.

But if it too much air in the batter, it

will create holes and cracks in the

finished product. )

( To get rid off the air bubbles, tap the

pan on the counter a few times after

filling with the batter.)

- Leave the batter out for too

long

( Once the dry ingredient

contact with liquid ingredients,

the rising agent becomes

activated. At this point, you will

transfer the batter to the oven

immediately. If you leaving it

too long, the batter will begin

deflating. ) ​(To avoid this

problem, you must prepare

pans beforehand so you will

ready to transfer batter away.)


- Not waiting for ingredients

to get to the room

temperature

( When the dairy components

of your recipe are at proper

room temperature, they

emulsify to capture air. The

heat in the oven causes this

trapped air to grow, achieving

a light and fluffy texture that

you definitely want in your

cakes.)

- Baking with wrong

temperature

- Taking the cake out off the

oven too soon

- Not rotating a cake

- Tips for baking cake

- Everything at room

temperature

- Use a kitchen scale


- Check the cake early

- Fill cake pan only ⅔ full

- Use the toothpick test

- Why cake fall and how to fix

them

- Too little or too much 

moisture​ (if it too much 

moisture, it can ruin a cake)  

​- ​Poor Planning​ ( Make sure 

we read the recipe before we  

baking a cake)  

​ - Wrong oven temperature 

( C​heck your oven periodically with a

heatproof thermometer to make sure

that your dial is accurate.) 

​ - Under baking ​( If you​ d


​ idn’t 

bake it long enough, Your cake may

look puffy on top, but when you take it

out of the oven it sinks and turns

gummy in the middle.) 

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