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cakes and cupcakes
Tunnels and cracks: Oven temperature is too hot.
Coarse texture: Fat and sugar were not combined
well enough or oven temperature was too cool.
Fallen angel food cake: Egg whites were overbeaten
causing them to be dry, thus making the cake fall.
Thicker crust: Dark or dull-finish bakeware
absorbs more heat which increases the amount of browning and results in a
thicker crust.
Filling muffin tins for cupcakes: For easy pouring
of thin batter into muffins tins, transfer the batter to a pitcher with a
spout. For thicker batter, use two large spoons to dollop cupcake batter into
tins: one to scoop up the batter, the other to drop it into the tin. Also use
paper liners, even when using a nonstick muffin pan. They save time both in
preparing the tins for the cupcake batter and clean up after the cupcakes are
baked.
Overflowed cupcake batter: Always fill cups
one-half to two-thirds full.
Converting cake recipes to cupcakes: Almost any
creamed cake (one that starts with beating the sugar and butter until fluffy)
can be made into cupcakes. Bake at the same temperature called for in the cake
recipe, but reduce baking time by one-third to one-half. A two layer cake
usually yields about 24 to 36 cupcakes.
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