Cake Baking Tips–Straight from a Professional!

By Escali in Homemade

Rose Levy Beranbaum’s Tips for Cake Baking

  • Before beginning to bake, read the recipe through and note a plan ahead of time.
  • If at all possible, make the recipe the way it is indicated. Don’t substitute ingredients before making it at least once to see the way it’s supposed to come out.
  • To combine flour, salt and leavening such as baking powder or baking soda evenly, use a whisk.
  • To break eggs most evenly without shattering the shell, set a paper towel on the counter top to absorb any white that will spill out and break (rap) the side of the egg sharply on top of the towel. The egg will break more neatly than if rapping it against the edge of a bowl.
  • Preheat the oven a minimum of 20 minutes before baking. If using a convection setting, lower the heat to 25˚F. (This is not usually necessary for counter top ovens.)
  • If measuring flour, rather than weighing it, avoid tapping or shaking the cup. This would pack in much more flour and the cake would be heavy and dry.
  • When using stand mixers, use the flat paddle beater except when making meringue or sponge-type cakes that depend on the eggs for an airy texture. The whisk attachment will do a more effective job of aeration.
  • Cocoa should be sifted to remove lumps and make it easier to measure accurately.
  • When a recipe calls for softened butter, it means the butter should still feel cool but be easy to press down. This usually takes about 30 minutes at room temperature but slicing the butter into smaller pieces can help speed up the process.
  • Line the bottom of layer cake pans with parchment to keep the cake from sticking.

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Rose Levy Beranbaum is a renowned baker and highly accomplished cook book author who has been described as, “the most meticulous cook that ever lived.” Author of The Cake Bible, Rose’s Christmas Cookies, The Pie and Pastry Bible and many more best selling cook books, Rose has been considered the go-to chef when it comes to perfecting the art of baking. In fact, The Cake Bible, which was Rose’s very first book  published first back in 1988, is currently in its 48th printing.

Not only are her books critically acclaimed in the cooking and baking world, Rose has also been a featured presenter in the Oxford Food Symposium as well as the Melbourne Food & Wine Festival. On television, Rose has made guest White-Chocolate-Creamappearances on The Food Network, The Early Show, The Martha Stewart Show and The Today Show,  as well as had her own public television cooking series called, Baking Magic with Rose Levy Baranbaum.

To purchase any of Rose’s cook books such as The Cake Bible, visit Amazon.

For more on Rose & some of her recipes, visit her website, Real Baking with Rose Levy Beranbaum.

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