How To Bake The Perfect Cake Recipes
PERFECT CAKE-MIX CUPCAKES
This is a wonderful firm cupcake developed to withstand the heavier cupcake decorations. Any cake mix will work, but avoid those that include pudding in the mix.-Karen Tack, Riverside, Connecticut
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 dozen.
Number Of Ingredients 4
Steps:
- In a large bowl, combine all ingredients. Beat on low speed until moistened; increase speed to high and beat 2 minutes longer., Spoon half of the batter into a large resealable plastic bag; cut a 1/4-in. hole in corner of bag. Fill paper-lined muffin cups two-thirds full. Repeat with the remaining batter. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean., Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost and decorate as desired.
Nutrition Facts : Calories 134 calories, Fat 6g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 168mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 0 fiber), Protein 2g protein.
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HOW TO BAKE A CAKE: 11 TIPS FOR PERFECT CAKES, EVERY TIME
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- Read through the recipe. This sounds obvious, but cakes in particular have certain requirements—such as the oven temperature, baking time, and ingredients—that cannot be altered.
- Assemble ingredients and ensure their correct temperatures. Get all of your wet and dry ingredients and equipment out on the counter before you begin and make sure that everything is at the proper temperature.
- Preheat the oven before you make the cake batter. Before you begin, position the racks correctly: To avoid burning your cake, set a wire rack in the middle of the oven for cake layers or in the lower third for a tube cake, so that the top of the pan is not too close to the top of the oven.
- Prepare the pan. To ensure that your finished cake has the right shape, it's important to make sure that it will come out of the pan in one piece. The most common way to do this is to coat the pan with butter, but the specifics may vary depending on the type of cake.
- Prepare the batter. Instructions will vary depending on the type of cake: For butter cakes, ingredients will typically be combined using the creaming method; for sponge cakes the eggs will generally be beaten, then folded in.
- Avoid undermixing or overmixing. It's easy to get carried away when mixing, but remember, the goal is to simply combine the ingredients. Overmixing will deflate necessary air from the batter and leave you with cakes that have a tough texture.
- Don't open the oven door. As tempting as it might be to crack open the oven door to sneak a peek at a cake in progress, resist the urge. Opening the oven door lets in cool air and significantly changes the temperature inside.
- Test for doneness. To test a cake, plunge a thin knife, cake tester, or toothpick into the center (or halfway between the side and the tube if using a tube pan).
- Cool the cake. Most cakes are cooled on a metal rack for even air circulation. A recipe will indicate whether the cake should be cooled in the pan or unmolded immediately.
- Unmold the cake gently. When you are ready, gently run a sharp, thin knife between the edge of the pan and the cake. Then invert a rack or platter (as indicated in the recipe) over the top of the pan.
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