2.Can I substitute oil for butter?
Butter has tons of tiny air bubbles that help it keep its shape, whereas oil is a more compact liquid. The fat that we use in cake preparation, results in the kind of crumb that comes out of the baked product. Cake items, including butter as a fat, tend to be a little hard when stored in the fridge. Melted butter can be substituted for oil, but oil cannot be substituted directly for butter. If your recipe calls for melted butter alone, then you have a better chance of similar results with an oil substitution. The melted butter and oil are both liquid fats so they will react similarly in the recipes. However, you cannot substitute butter for oil when the recipe requires creaming the butter and sugar.
Butter has tons of tiny air bubbles that help it keep its shape, whereas oil is a more compact liquid. The fat that we use in cake preparation, results in the kind of crumb that comes out of the baked product. Cake items, including butter as a fat, tend to be a little hard when stored in the fridge. Melted butter can be substituted for oil, but oil cannot be substituted directly for butter. If your recipe calls for melted butter alone, then you have a better chance of similar results with an oil substitution. The melted butter and oil are both liquid fats so they will react similarly in the recipes. However, you cannot substitute butter for oil when the recipe requires creaming the butter and sugar.
3.Can I substitute Brown sugar for castor sugar?
While you are making cake at home, you can substitute brown sugar for castor sugar in a one-to-one ratio. 1 cup of castor sugar can be replaced with 1 cup of brown sugar. The sweetness level will be exactly the same, but the brown sugar may change the texture of the cake items. There will be a more robust flavour and the colour of the finished cake may be darker as well.
While you are making cake at home, you can substitute brown sugar for castor sugar in a one-to-one ratio. 1 cup of castor sugar can be replaced with 1 cup of brown sugar. The sweetness level will be exactly the same, but the brown sugar may change the texture of the cake items. There will be a more robust flavour and the colour of the finished cake may be darker as well.
4.What is self-rising flour?
Self-rising flour is the flour that has baking powder and salt added to it. In cake baking classes, experts will tell you that the recipes that call for self-rising flour usually don't list additional baking powder or salt in the ingredients. However, when stored in the pantry, the baking powder in the flour will quickly lose its effectiveness as a rising agent, Hence, it is advised to use all-purpose flour in the cake preparation and add baking powder to it separately.
Self-rising flour is the flour that has baking powder and salt added to it. In cake baking classes, experts will tell you that the recipes that call for self-rising flour usually don't list additional baking powder or salt in the ingredients. However, when stored in the pantry, the baking powder in the flour will quickly lose its effectiveness as a rising agent, Hence, it is advised to use all-purpose flour in the cake preparation and add baking powder to it separately.
5.What is the difference between baking powder and baking soda?
See Also
3 Reasons Why Your Home Bakery Business Needs an Email List - Better Baker ClubThe Business of Cake: Nutmeg Cake Design - Baking Butterly LoveBakery Gross Margin Percentage Calculator | Plan ProjectionsPlate Cost - How To Calculate Recipe Cost - Chefs ResourcesBoth baking powder and baking soda are leavening agents, which cause cake items to rise. They are similar in looks and texture but they differ from each other in chemical composition and also in how they interact with other ingredients. The primary difference between baking soda and baking powder is that baking powder already contains an acid in the chemical mixture, whereas baking soda needs an acidic ingredient to create the rising reaction. This is a major lesson you will learn through our Baking courses.
Both baking powder and baking soda are leavening agents, which cause cake items to rise. They are similar in looks and texture but they differ from each other in chemical composition and also in how they interact with other ingredients. The primary difference between baking soda and baking powder is that baking powder already contains an acid in the chemical mixture, whereas baking soda needs an acidic ingredient to create the rising reaction. This is a major lesson you will learn through our Baking courses.
6.What is a double boiler?
Double boilers are two pots or vessels that use steam as a heat source to melt or cook food items while baking. The bottom pot is filled with hot water and the smaller pot fits inside it and uses the steam from the bottom pot to melt or heat the product. As the heat comes from an indirect source, double boilers are ideal for making sauces and chocolates that are used for cake preparation.
Double boilers are two pots or vessels that use steam as a heat source to melt or cook food items while baking. The bottom pot is filled with hot water and the smaller pot fits inside it and uses the steam from the bottom pot to melt or heat the product. As the heat comes from an indirect source, double boilers are ideal for making sauces and chocolates that are used for cake preparation.
7.What is the problem when my cake is burnt on the top and undercooked in the center?
The problem of burnt cake top and undercooked center while baking can be any of the following:
a. The temperature of the cake oven is too high.
b. If the upper rods of the OTG are too close to the cake tin, it will lead to burning of the top and undercooked center of the cake items. Therefore, the size of the oven also matters.
c. Ensuring that the OTG function settings are correct, and both the upper and lower rod options are selected rather than only the top rod function.
The problem of burnt cake top and undercooked center while baking can be any of the following:
a. The temperature of the cake oven is too high.
b. If the upper rods of the OTG are too close to the cake tin, it will lead to burning of the top and undercooked center of the cake items. Therefore, the size of the oven also matters.
c. Ensuring that the OTG function settings are correct, and both the upper and lower rod options are selected rather than only the top rod function.
8.How do I measure my ingredients?
Precisely measuring ingredients for baking is very critical. If ingredients haven’t been measured out accurately, it can really affect the end result. The best way to measure ingredients for baking is to use a weighing scale. However, taking cake measurements in cups is also an option.
Precisely measuring ingredients for baking is very critical. If ingredients haven’t been measured out accurately, it can really affect the end result. The best way to measure ingredients for baking is to use a weighing scale. However, taking cake measurements in cups is also an option.
9.Is it necessary to follow a recipe exactly? Why?
Baking is a science. Each ingredient in cake making has a huge role. Dry ingredients also have specific jobs to do in baking desserts or breads. These ingredients tenderize or strengthen a dough or recipe, depending upon the amount and type of flour used. Any slight change in ingredients or technique can have a major impact on the final result of a recipe. That is why it is necessary to follow a recipe exactly. You will learn all about this through our Baking classes.
Baking is a science. Each ingredient in cake making has a huge role. Dry ingredients also have specific jobs to do in baking desserts or breads. These ingredients tenderize or strengthen a dough or recipe, depending upon the amount and type of flour used. Any slight change in ingredients or technique can have a major impact on the final result of a recipe. That is why it is necessary to follow a recipe exactly. You will learn all about this through our Baking classes.
10.How do we know that baking powder and baking soda is still fresh?
Baking powder and baking soda are two staples almost every baker follows in cake preparation. But a lot of people don't know that they eventually start to lose their potency after enough time on the shelf. To test if baking powder is still active, add 1/2 teaspoon in a bowl and pour 1/4 cup of boiling water over it. It should bubble up violently. If it does, it’s still good. If it doesn’t, discard it and open a new tin. To test if baking soda is still active, add half a teaspoon of vinegar to a cup of hot water, then stir in half a teaspoon of baking soda. Like the baking powder, if it produces a lot of carbon dioxide bubbles, it's still good.
Baking powder and baking soda are two staples almost every baker follows in cake preparation. But a lot of people don't know that they eventually start to lose their potency after enough time on the shelf. To test if baking powder is still active, add 1/2 teaspoon in a bowl and pour 1/4 cup of boiling water over it. It should bubble up violently. If it does, it’s still good. If it doesn’t, discard it and open a new tin. To test if baking soda is still active, add half a teaspoon of vinegar to a cup of hot water, then stir in half a teaspoon of baking soda. Like the baking powder, if it produces a lot of carbon dioxide bubbles, it's still good.
11.Can unsalted butter be replaced by salted butter?
If the recipe calls for unsalted butter but you don’t have that available, then you can easily replace it with regular, salted butter. Unsalted butter is recommended in easy baking recipes so that the amount of salt being added to the recipe is controlled, but replacing unsalted butter with salted one will not affect the consistency or texture of your dish in any manner.
If the recipe calls for unsalted butter but you don’t have that available, then you can easily replace it with regular, salted butter. Unsalted butter is recommended in easy baking recipes so that the amount of salt being added to the recipe is controlled, but replacing unsalted butter with salted one will not affect the consistency or texture of your dish in any manner.
12.Is Parchment paper really necessary?
It is recommended that you use parchment paper while baking cookies, brownies etc. so that it can easily be taken out of the mould or tray once baked and doesn’t stick to the baking dish. It may seem costly but is very effective in preventing the baked goods from sticking to the dish. You can invest in silicone liners instead and reuse them if you don’t want to keep replacing rolls of parchment paper.
It is recommended that you use parchment paper while baking cookies, brownies etc. so that it can easily be taken out of the mould or tray once baked and doesn’t stick to the baking dish. It may seem costly but is very effective in preventing the baked goods from sticking to the dish. You can invest in silicone liners instead and reuse them if you don’t want to keep replacing rolls of parchment paper.
13.Can I cut down the sugar in the recipe?
It is not recommended to reduce the amount of sugar in a recipe. There is a need to be healthy while baking but cutting down sugar in the recipe will affect the end product. If sugar is omitted from the recipe without an appropriate substitute, then the recipe won’t turn out as expected and will be a waste of time, ingredients and effort. That is why it is necessary to follow a recipe exactly. You will learn all about this through our Baking classes.
It is not recommended to reduce the amount of sugar in a recipe. There is a need to be healthy while baking but cutting down sugar in the recipe will affect the end product. If sugar is omitted from the recipe without an appropriate substitute, then the recipe won’t turn out as expected and will be a waste of time, ingredients and effort. That is why it is necessary to follow a recipe exactly. You will learn all about this through our Baking classes.
14.My cake isn’t rising as expected. Why?
There is a lot that can go wrong with homemade cakes. Often it's the ingredients or inaccurate substitutions. In case your cake isn’t rising as it should, check the expiry in the baking soda. If the baking soda is expired, then it will not work properly and the cake will fail to rise.
There is a lot that can go wrong with homemade cakes. Often it's the ingredients or inaccurate substitutions. In case your cake isn’t rising as it should, check the expiry in the baking soda. If the baking soda is expired, then it will not work properly and the cake will fail to rise.
15.Can I freeze a baked cake to be eaten at a later date?
