Cake Faqs
Senin, 11 Desember 2017
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This post service goes mitt inwards mitt amongst Cake Dos & Don'ts. I promise these 2 posts assist shorten cake newbies' learning curve.
a) Why doesn't your cake rise? »
Short answer: Because you lot don't follow the recipe.
Long answer:
Long answer:
- Egg whites are overwhisked together with inextensible.
- Whisked egg whites, kept waiting equally good long, deteriorate together with acquire inextensible.
- Eggs/yolks are underwhisked. Don't receive got plenty air bubbles, together with the construction is weak. Batter deflates during mixing.
- Not plenty eggs/whites/yolks.
- Not plenty non-fat liquids, so non plenty steam to assist the cake rise.
- Batter is equally good thick. Thick batter is equally good heavy to ascent well.
- Batter is equally good thin. Thin batter allows air bubbles to escape easily.
- Too lilliputian baking powder/soda.
- Baking pulverization is stale.
- Too lilliputian acid. Baking soda can't activate.
- Too much acid. Batter sets equally good quickly, so it can't ascent much.
- Wrong flour type.
- Batter is kept waiting equally good long earlier it's baked, allowing air bubbles to escape, together with the baking pulverization together with whisked egg whites to deteriorate.
- Oven isn't hot enough. Without plenty heat, air bubbles can't expand, H2O can't convert to steam, together with double-acting baking pulverization can't activate.
- Oven is equally good hot. Batter sets earlier it rises.
- Wrong pan type, which affects the estrus transfer.
- Pan is equally good wide. Shallow batter sets earlier it rises.
b) Why does your cake crack? »
Short answer: Because you lot don't follow the recipe.
Long answer:
Long answer:
- Egg whites are underwhisked together with equally good extensible.
- Too much egg white.
- Too lilliputian flour.
- Oven is equally good hot.
- Top of oven is hot. The cake crust hardens equally good quickly, together with so rupturs when the batter underneath puffs up.
- Too much baking powder/soda.
- Too much non-fat liquid.
- Wrong pan type.
- Pan is equally good narrow.
c) Why does your cake collapse/sink/deflate? »
Short answer: Because you lot don't follow the recipe.
Long answer:
Long answer:
- Egg whites are underwhisked, so they render piteous structural support.
- Oven is equally good hot. Cake rises higher than it should, so it comes dorsum downwards due to insufficient structural support.
- Too much baking soda/powder.
- Too much acid, which causes the cake to fix equally good quickly. The sides ascent but the centre doesn't because it sets equally good quickly. There's no sinking, strictly speaking, but the cake looks sunken.
- Uneven mixing.
- Too lilliputian flour.
- Underbaked.
- Cooling downwards method is wrong. Fragile cakes demand to cool downwards inverted together with stuck to the pan or they would sink.
d) Why is at that spot a difficult layer at the bottom of your cake? »
Because the batter sets equally good slowly, allowing starch to separate together with sink to the bottom of the pan, where it hardens.
Why does the batter fix equally good slowly?
Short answer: Because you lot don't follow the recipe.
Long answer:
Why does the batter fix equally good slowly?
Short answer: Because you lot don't follow the recipe.
Long answer:
- Oven isn't hot enough.
- "Bathtub", if there's a water-bath, isn't metallic. Non-metallic materials don't bear estrus well.
- "Bath water" isn't hot enough.
- Not plenty acid.
- Not plenty eggs.
- Not plenty flour.
- Not plenty starch.
- Not plenty cream cheese.
- Wrong type of cream cheese, that doesn't receive got plenty starch.
- Too much liquid.
e) Why does your cake shrink later cooling down? »
All cakes shrink equally they cool down.
f) Why does your cake shrink excessively later cooling down? »
Short answer: Because you lot don't follow the recipe.
Long answer:
Long answer:
- Overbaking. Cake loses equally good much moisture, so it shrinks.
- Too much non-fat liquid. H2O turns into steam when heated, creating empty pockets which, when excessive, build the cake shrink excessively.
- Too much egg white, which is 90% water. Refer to signal 2.
- Not plenty flour.
- Not plenty yolks.
- Pan is prepped wrongly. Don't grease/line the pan unless the recipe says so.
g) Why does your cake neglect fifty-fifty though you lot follow my recipe "closely"? »
| Reader cath's Japanese cheesecake............ | KT's Japanese cheesecake.. |
Reader cath asked me what she'd done wrongly amongst her Japanese soufflé cheesecake. She'd followed all the steps "closely", according to her. Did she really? My recipe says she should bake the cake inwards a bain-marie. She plainly didn't because her cake is brownish all over. If she did, the H2O would receive got prevented the sides together with bottom from browning.
Not entirely did cath non follow the baking instructions, she also did non utilisation the same ingredients. Her cake was so overbaked the crust was thick together with brownish but the inside, she said, was soundless wet. If she had followed the ingredients detailed, her horribly overbaked cake would receive got dried out.
It is, of course, everyone's prerogative to non follow my recipe. Whatever floats your boat together with all that, you lot know? Just delight don't whine together with inquire me why if your boat sinks. When you lot ignore my instructions together with and so you lot desire me to speculate nigh which utilisation of my instructions you lot receive got ignored, my blood pressure level goes up. I acquire real sarcastic when my BP rises. My response to cath was: "If what you lot did is unopen to the recipe, together with so the Moon is unopen to planet Earth."
h) Why does your cake neglect fifty-fifty though you lot follow my recipe to a T? »
There're entirely 2 possible explanations for your cake failure. Either my recipe is crap, or you lot neglect to follow my recipe to a T fifty-fifty though you lot think/say you lot do.
If the old – my recipe isn't crap but let's assume it is – I'm non going to acknowledge it, am I?
If the latter, why your cake fails boils downwards to what utilisation of the recipe you lot neglect to follow. Which utilisation is that? You should know, non me. I'm non at that spot when you lot bake your cake. You are.
Some people mightiness utilisation 1 loving cup flour when the recipe says 100 g. Or four egg whites when the recipe says 180 g (because they run into four yolks inwards the video). They together with so say they follow the recipe to a T.
Is 100 g flour =1 cup? Maybe it is. Maybe it isn't. No 1 knows, non fifty-fifty you, unless that 1 loving cup flour you lot measured is weighed. If you lot utilisation conversion tables online, 1 loving cup of flour may hold upward converted to 110-150 g depending on which website you lot use. The huge gain should tell you lot what a farce loving cup measurements are.
four egg whites = 200 g? Unlikely. Depending on the size of the eggs, four whites may hold upward 80-180 g.
If the old – my recipe isn't crap but let's assume it is – I'm non going to acknowledge it, am I?
If the latter, why your cake fails boils downwards to what utilisation of the recipe you lot neglect to follow. Which utilisation is that? You should know, non me. I'm non at that spot when you lot bake your cake. You are.
Some people mightiness utilisation 1 loving cup flour when the recipe says 100 g. Or four egg whites when the recipe says 180 g (because they run into four yolks inwards the video). They together with so say they follow the recipe to a T.
Is 100 g flour =1 cup? Maybe it is. Maybe it isn't. No 1 knows, non fifty-fifty you, unless that 1 loving cup flour you lot measured is weighed. If you lot utilisation conversion tables online, 1 loving cup of flour may hold upward converted to 110-150 g depending on which website you lot use. The huge gain should tell you lot what a farce loving cup measurements are.
four egg whites = 200 g? Unlikely. Depending on the size of the eggs, four whites may hold upward 80-180 g.
i) Your cake pan is bigger/smaller than mine. How do you lot adapt the recipe? »
You must scale the recipe past times the per centum departure inwards size.
If you lot can't handgrip the arithmetic, acquire a main schoolhouse youngster to assist you. You may desire to pretend you're testing him/her.
- Calculate the surface expanse of the pan used inwards the recipe.
- Calculate the surface expanse of your cake pan.
- Scale the recipe up/down past times the per centum departure betwixt the 2 pan's surface areas.
If you lot can't handgrip the arithmetic, acquire a main schoolhouse youngster to assist you. You may desire to pretend you're testing him/her.
j) You desire to scale the recipe up/down. What pan size should you lot use? »
The pan size must hold upward proportionate to the quantity of ingredients.
If you lot receive got no thought what I'm talking nigh or your lilliputian encephalon is threatening to explode, delight seek assistance. A main schoolhouse youngster (with a transcend inwards maths) should hold upward able to assist you.
- Calculate how many percent you lot desire to scale the recipe.
- Calculate the surface expanse of the pan used inwards the recipe.
- Increase/decrease (2) past times (1). This is the surface expanse of the pan you lot need.
- Using (3), calculate the length together with breadth, or diameter, of the pan you lot may use. The elevation of your pan should hold upward the same equally mine or higher.
If you lot receive got no thought what I'm talking nigh or your lilliputian encephalon is threatening to explode, delight seek assistance. A main schoolhouse youngster (with a transcend inwards maths) should hold upward able to assist you.
k) Your pan type is dissimilar from mine. Does it matter? »
Only round, foursquare together with rectangular "regular" pans made of the same cloth are interchangeable.
A chiffon cake should hold upward baked inwards a two-piece chiffon subway scheme pan that's non non-stick. Some people utilisation a bundt pan instead, in all probability thinking all pans amongst a hole inwards the middle are the same. Sigh . . . they are, I presume, non civil engineers, architects or lawyers.
A chiffon cake should hold upward baked inwards a two-piece chiffon subway scheme pan that's non non-stick. Some people utilisation a bundt pan instead, in all probability thinking all pans amongst a hole inwards the middle are the same. Sigh . . . they are, I presume, non civil engineers, architects or lawyers.
l) Why do I (sometimes) whisk egg whites earlier egg yolks? »
The stability of whisked egg whites depends on the amount of carbohydrate together with cream of tartar added. If at that spot is no cream of tartar together with real lilliputian sugar, egg whites must hold upward whisked later yolks or they would lose the extensibility that makes the cake rise, equally they sit down waiting. If at that spot is cream of tartar together with plenty sugar, together with so the egg whites are quite stable together with may hold upward whisked earlier yolks, without adversely affecting the in conclusion product.
m) Why do I utilisation a whisk to plication whisked egg whites? »
A whisk is amend than a spatula for folding egg whites. Each prong on the whisk is equivalent to 1 spatula, so folding amongst a whisk is faster. Speed is crucial because if the folding takes equally good long, the egg whites would deteriorate together with lose their extensibility, resulting inwards a cake that's brusk together with dense.
Some people believe whisked egg whites should hold upward folded gently, together with thence slowly, or they (egg whites, non people) would deflate. That's wrong. There's no demand to hold upward gentle because the egg whites are whisked past times the equivalent of a tornado (or two). It doesn't acquire to a greater extent than vehement than that. Folding gently isn't necessary but at to the lowest degree it does no harm. Folding slowly, however, is a large (possibly fatal) mistake. The longer whisked egg whites wait, the to a greater extent than inextensible they become, the less the cake rises.
Some people believe whisked egg whites should hold upward folded gently, together with thence slowly, or they (egg whites, non people) would deflate. That's wrong. There's no demand to hold upward gentle because the egg whites are whisked past times the equivalent of a tornado (or two). It doesn't acquire to a greater extent than vehement than that. Folding gently isn't necessary but at to the lowest degree it does no harm. Folding slowly, however, is a large (possibly fatal) mistake. The longer whisked egg whites wait, the to a greater extent than inextensible they become, the less the cake rises.
n) Why do I (sometimes) block the oven's top heat? »
When the top of the cake browns together with hardens equally good quickly, it'd elbow grease to halt the batter underneath from rising. If it succeeds, the cake would hold upward brusk together with dense. If it fails, the cake would crack. Blocking the top estrus keeps the crust sparse together with soft, so the cake rises good together with doesn't crack.
o) Wouldn't the cake collapse if you lot opened upward the oven to rotate it (the cake, non oven)? »
No, non if you're fast. Yes if you lot knock the pan against something or slam the oven door, but these are separate issues from opening the oven. Your cake volition hold upward fine if you lot don't elevator the pan. Just slide it around the rack, turning it 180°, together with so unopen the door gently. The oven should hold upward opened for no to a greater extent than than 2-3 seconds.
p) Can you lot supervene upon (fill inwards the blank) amongst (fill inwards the blank) ? »
Can you lot supervene upon cake flour amongst patch flour? Plain flour amongst self-raising flour? Self-raising flour amongst patch flour? Plain flour amongst kokosnoot flour?
Substitution of ingredients is the top FAQ on both my weblog together with YouTube channel. If I had a recipe for boiling water, somebody is boundary to inquire if there's a substitute for water. Or if he could build boiled H2O without water, similar the reader who asked if she could build Japanese cheesecake without cheese. And the other reader who wanted to build Hong Kong egg tarts without eggs.
Some readers can't hold upward bothered to come upward up amongst alternatives. They desire to supervene upon something, together with they desire me to tell them what to supervene upon it with. Of course, they receive got an unspoken condition. The substitute must hold upward something that they like, together with that they receive got or volition autumn out of the heaven together with terra firma inwards their laps.
One reader, jas, asked if it's OK to utilisation "normal milk" instead of full-fat milk. She plainly didn't know what "normal milk" is. She didn't know what full-fat milk is either, together with she didn't desire to know. She simply wanted it removed from the recipe, so it couldn't bother her.
Ladies together with gentlemen, yes, you lot can. You tin set together with non set whatever you lot similar inwards your cake. Because it is your cake. Your boat, float it your way. Good luck.
Substitution of ingredients is the top FAQ on both my weblog together with YouTube channel. If I had a recipe for boiling water, somebody is boundary to inquire if there's a substitute for water. Or if he could build boiled H2O without water, similar the reader who asked if she could build Japanese cheesecake without cheese. And the other reader who wanted to build Hong Kong egg tarts without eggs.
Some readers can't hold upward bothered to come upward up amongst alternatives. They desire to supervene upon something, together with they desire me to tell them what to supervene upon it with. Of course, they receive got an unspoken condition. The substitute must hold upward something that they like, together with that they receive got or volition autumn out of the heaven together with terra firma inwards their laps.
One reader, jas, asked if it's OK to utilisation "normal milk" instead of full-fat milk. She plainly didn't know what "normal milk" is. She didn't know what full-fat milk is either, together with she didn't desire to know. She simply wanted it removed from the recipe, so it couldn't bother her.
Ladies together with gentlemen, yes, you lot can. You tin set together with non set whatever you lot similar inwards your cake. Because it is your cake. Your boat, float it your way. Good luck.
q) How many eggs/whites/yolks do you lot need? »
Eggs come upward inwards dissimilar sizes. They may hold upward equally pocket-sized equally thirty g each without shell. Or equally large equally lxx g. That's a departure of to a greater extent than than 100%. I don't know how many eggs you lot demand because I don't know the size of your eggs.
How nigh stating x number of medium or large eggs? Because what's labelled large inwards 1 terra firma (US) may hold upward labelled medium inwards other countries (UK). Some countries (Singapore together with Malaysia) don't receive got size labels. Besides changing from terra firma to country, labels may also modify over time.
Even if there's no labelling problem, what if you lot receive got the incorrect size? Go purchase the correct size? Replace the correct size amongst the incorrect size? How? These questions are all redundant if you lot weigh your eggs.
How nigh stating x number of medium or large eggs? Because what's labelled large inwards 1 terra firma (US) may hold upward labelled medium inwards other countries (UK). Some countries (Singapore together with Malaysia) don't receive got size labels. Besides changing from terra firma to country, labels may also modify over time.
Even if there's no labelling problem, what if you lot receive got the incorrect size? Go purchase the correct size? Replace the correct size amongst the incorrect size? How? These questions are all redundant if you lot weigh your eggs.
r) Is your oven equally good hot/cold? »
I don't know. I am non a thermometer.
s) Can I convert grams to cups? »
Of course of report I can, equally presently equally somebody tells me how to stair out block cream cheese together with strawberries amongst a cup. And equally presently equally everyone who measures amongst cups agrees on a universal method. Do they desire to :
- Scoop or spoon flour?
- Sift or non sift?
- Tap or non tap?
- Level or shake?
- Use a dry out loving cup or liquid cup?
- Use an American customary loving cup (236.6 ml), American legal loving cup (240 ml), Japanese loving cup (200 ml), Australian/metric loving cup (250 ml), or Canadian loving cup (227 ml)?
t) What brand/model is my mixer? »
I bought my mixer nigh 10 years ago. What was a practiced build together with so may or may non hold upward a practiced build now. I propose you lot refer to recent production reviews for up-to-date recommendations. All the major brands for pocket-sized kitchen appliances – such equally KitchenAid, Bosch, Braun, Philips, Kenwood, Cuisinart, etc – would receive got the type of mixer I use.
u) Where did I purchase my mixer? »
I acquire asked this inquiry a lot, which is quite puzzling. Why would anyone demand to know where I bought my mixer? If you lot desire to purchase one, together with so piece of job purchase one. A mixer is a pocket-sized kitchen appliance, so you lot piece of job to retailers that sell pocket-sized kitchen appliances. Any departmental store or store that specialises inwards family appliances would stock a few brands.
v) Where tin you lot purchase cake flour inwards Australia? »
Why would somebody living inwards Commonwealth of Australia inquire somebody who is non living inwards Commonwealth of Australia where to purchase stuff inwards Australia? WHY? Somebody . . . ? Anybody?
Here's where you lot tin purchase cake flour inwards Australia:
http://shop.coles.com.au/online/national/anchor-lighthouse-flour-plain-cake-biscuit-pastry.
Make Google your bitch! (Or stud, if you lot prefer.)
Here's where you lot tin purchase cake flour inwards Australia:
http://shop.coles.com.au/online/national/anchor-lighthouse-flour-plain-cake-biscuit-pastry.
Make Google your bitch! (Or stud, if you lot prefer.)
w) Where is the recipe? »
This is 1 of the FAQ on my YouTube channel. Viewers who inquire the inquiry either can't hold upward bothered to look, or they don't receive got plenty tidings to figure out where to look. If the former, they don't actually desire my recipe. If the latter, they wouldn't know how to follow my recipe anyway.
When I offset started my YouTube channel, I told viewers who couldn't abide by the link to my recipe to click on "show more". (I was afraid if I'd said "description box" instead, they didn't know what that was.) Some people said theyread looked at my weblog but couldn't abide by my recipe. One viewer asked "Where is demo more?" I simply gave up, to salve my sanity. Now, my reply to the inquiry is: "Viewers demand an IQ of at to the lowest degree 55 to access the recipe. Sorry for the restriction."
When I offset started my YouTube channel, I told viewers who couldn't abide by the link to my recipe to click on "show more". (I was afraid if I'd said "description box" instead, they didn't know what that was.) Some people said they
x) What is (fill inwards the blank) ? »
What is cake flour, pandan, lye, etc? Any "what is" inquiry has shitloads of answers on the Internet. Why would anyone desire to hold off for me to reply instead of getting the answer, summation photos, amongst simply a few clicks? What planet are they from? They don't know how to Google?
y) Do I weigh eggs with/without shells? »
Let's say you lot demand 220 g eggs which may be, say, 41⁄4 eggs. How do you lot weigh 1⁄4 of an egg amongst its shell? And when the white together with yolk are weighed separately, how do you lot separate the shell? Maybe those who inquire if eggs are weighed amongst shells know how. I am non so clever. Besides, there's nix inwards my recipes nigh discarding egg shells. If the weight stated is for eggs amongst shells, together with so the shells would hold upward inwards the cake.