August 30th, 2011 | Shop News | 0 Comments
In case you did not get this months Newsletter I have am posting the tips section for you to check out. If you are not getting our Newsletters just sign up in the box on the right, then you too can get all of our tips and tricks, special promotions, and see what we are up to each month to help you with all your cake decorating needs…..Pete
To make your cakes better, here are a few tips on Baking your Cakes…….this month, Rose Everett, from our shop, is going to give you a few tips on measuring your ingredients.
Helpful Baking Tips
By Rose Everett
When some people bake they seem to be able to just toss a few things together and achieve wonderful results. This is a skill they developed over many years of baking. However, it does not take having a special gift or a magic touch to bake in the kitchen. The real secret is practice, practice and more practice. So today I am going to give you a few tips on how to correctly measure your ingredients so your baking products turn out just right.
How to measure your ingredients.
Accurate measuring is crucial to successful baking. To properly measure, you need three types of measuring tools: clear glass or plastic cup with a spout for wet ingredients, cups in graduated sizes for dry ingredients and a set of measuring spoons. Most American baking recipes measure ingredients by volume, not weight; for example, a recipe will call for 1 cup sugar instead of 8 ounces sugar. If you become truly passionate about baking, consider investing in a scale, as it really is the most accurate way to measure.
Measure the quantities correctly: This is a baking must! Improper measuring of dry and liquid ingredients is one of the most common mistakes in baking. You can use the best ingredients in the world, but if you do not measure correctly, the recipe will not come out properly.
To measure liquids: Set the cup on the counter, bend at the knees so you are at eye-level with the lines on the cup and pour the ingredient right up to the line indicating the amount needed. If you don’t have the lines at eye-level you will not get an accurate amount of liquid in your cup.
To measure dry ingredients: Spoon your flour or other dry ingredient into the appropriately-sized measuring cup, 1/4 cup, ½ cup/ etc…. filling it generously above the rim of the cup. Then, run the back of a knife over the edge to sweep the excess back into the container.
A couple of things to avoid:
Don’t dip a measuring cup into a bag or container of flour; this packs the flour in the cup and adds more flour to the recipe, resulting in dry and dense cakes.
Resist tapping the cup on the counter – the flour settles and you will have more than needed
Never use eating utensils as measuring spoons; they are not correct and may affect the result of your baking;
Do not “Eyeball” any ingredients in baking. Baking is a science and it requires accurate measurements to ensure that you products will turn out right every time.
Never measure over the mixing bowl containing the other ingredients. You may accidentally tip the measuring device or over pour the ingredients and excess ingredients would fall into the mixture. This could ruin the whole batch, depending on the ingredient and how much was spilled.
Cultivate the do-it-right attitude and habit.
Remember: If it is worth doing, it is worth doing right!
Baking demands accuracy and care. Because each ingredient in baking results in a particular action or reaction that’s critical to the recipe’s success, one misstep could mean the difference between baked goods people pass on, to those people can’t pass up.
Once again remember – Skill and confidence come with practice.
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