Get Dessert Recipes

Literally thousands of cake recipes exist. Yet, it seems we are always going back to the tried and true few such as the white, chocolate, pound and sponge cakes. After getting the basics down, you can experiment with the recipes to create new treats.

It goes without saying that the ingredients you use should be of excellent quality. Flour should be dried and sifted. Eggs should be fresh. Most importantly, use only the best chocolate for any cake that requires it.

Cake Making Tips

The oven should be ready to bake immediately, as standing makes cake heavy.

In making cakes it is particularly necessary that the eggs should be well beaten. They are not sufficiently light till the surface looks smooth and level, and till they get so thick as to be of the consistence of boiled custard.

White of egg should always be beaten till it becomes a heap of stiff froth, without any liquid at the bottom; and till it hangs from the rods or fork without dropping.

Eggs, become light soonest when new-laid, and when beaten near the fire or in warm dry weather.

Butter and sugar should be stirred till it looks like thick cream, and till it stands up in the pan.

It should be kept cool. If too warm, it will make the cakes heavy.

Large cakes should be baked in tin or earthen pans with straight sides, that are as nearly perpendicular as possible. They cut into handsomer slices, and if they are to be iced, it will be found very inconvenient to put on the icing, if the cake slopes in towards the bottom.

Before you ice a cake dredge it all over with flour, and then wipe the flour off. This will enable you to spread on the icing more evenly.

If the cakes should get burnt, scrape them with a knife or grater, as soon as they are cool.

Always be careful to butter your pans well. Should the cakes stick, they cannot be got out without breaking.

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