Baking Tips (Part 3)
- Once you learn the science of baking, you probably won’t be afraid to experiment with recipes. The King Arthur Flour 200th Anniversary Cookbook is one of the best cookbooks I’ve found for this purpose. I recommend you check it out of the library and see what you think.
- Use a skewer to test your cakes. If you use a knife or a fork, the surface of the cake will not look as nice later. If you are covering it with frosting, of course, there is no need to worry.
- When testing the cake for doneness, the skewer should have a little cake hanging on to the skewer—the skewer should be neither wet or absent of cake crumbs. If you wait until it comes out completely clean, your cake will be dry.
- What if your cake is dry? Make a simple syrup (sugar and water heated together) and brush the layers. Let the mixture soak through for a few minutes and brush again.
- What if your cake does not come out of the pan in one piece? Never fear, that is why God made trifles! Cut the cake pieces into 1-2 inch cubes, layer with prepared pudding, fruit and whipped cream. YUM!