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Make a Healthy cake 25/10/2009

Filed under: healthy cake — mum's recipe @ 8:00 am
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If you’re committed to healthy eating, you don’t need to eliminate cake from your diet. Instead, try to focus on choosing cakes that will help you increase your fruit and vegetable intake. Apple cake, banana cake, carrot cake, pumpkin cake, or cakes made using dried fruit can be delicious treats for someone following a well-balanced diet. If these choices don’t sound appetizing enough, consider angel food cake or sponge cake. However, chocolate fudge cakes and other ultra-rich desserts should be saved for special occasions only.

If you wish to adapt your favorite cake recipe to make it more nutritious, try replacing some of the sugar or fat in the cake with a fruit puree made from apples or apricots stewed in a small amount of water. Depending upon your personal preferences and the type of cake you’re trying to bake, fruit juice, flavored yogurt, or nonfat sour cream can also be used to cut calories without sacrificing taste. Many cooks choose to use Sucralose, Splenda, Aspartame, or Xylitol in place of granulated white sugar, but some medical experts are concerned that the health effects of these products have not been sufficiently tested.

The type of ingredients in a cake will also play an important role in determining whether or not the cake is bad for your health. A cake made using organic sugar, whole wheat flour, free-range eggs, and a reduced fat olive oil-based spread is both delicious and nutritious. These ingredients may cost slightly more than what you’re used to paying, but they are better for you than baking a cake that contains refined white flour, hydrogenated vegetable oils, and other unhealthy food additives. Make frequent use of natural vanilla, cocoa, and cinnamon to boost your cake’s flavor without adding unnecessary calories. For a finishing touch that won’t ruin your diet, top your cake with powdered sugar or try a tangy cream cheese icing.

banana cake

apple cake

carrot cake

 

Tips to Bake a Cake 23/10/2009

Filed under: bake a cake — mum's recipe @ 9:33 am
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Temperature & Cookware

  • If your oven temperature is questionable, invest in an oven thermometer. Some ovens can be off by as much as 75°.
  • Before mixing the batter, prepare the pans, turn the oven on, and make sure the rack is in the center.
  • Shiny pans reflect the heat, and are your best choice for cake baking.
  • Reduce the oven temperature by 25° when using glass pans.
  • Substitute 8-inch square pans for round if you want, or use 2 to 3 8 X 4-inch loaf pans. The baking time will be less, so begin checking about 15 minutes before the time suggested.
  • Have all ingredients at room temperature for best results.
  • Grease pans with about 1 tablespoon of fat per layer pan.
  • Use cocoa (or carob powder) instead of flour for dusting a greased pan when making a chocolate cake.

Ingredients & Techniques

  • When measuring flour, fluff it in the bag then spoon into the measuring cup; level off with a knife.
  • To “lighten” a hard wheat flour, spoon 2 to 4 tablespoons of cornstarch into a 1-cup dry measure, then sprinkle the flour in until full and scrape off the excess with the back side of a knife.
  • For better texture, try substituting buttermilk for regular milk in your cake recipe. For each cup of buttermilk used, add 1/2 teaspoon of baking soda to the dry ingredients.
  • Beat butter and sugar for as long as the recipe directs.
  • To make a lighter cake, separate the eggs first. Add the yolks to the butter mixture, beat the egg whites then fold into the batter.
  • In general, use 1 1/2 teaspoons baking powder for every cup of flour in cake batters.
  • To speed up the softening of cold butter, grate or thinly slice it and let stand for about 10 minutes over a bowl of warm water.
  • Toss nuts, raisins and chopped fruits in flour first. This will help keep them suspended in batters.
  • To split layer cakes loop a long strand of unflavored dental floss around the center of the cake horizontally. Cross the ends and slowly and firmly pull on each end to cut cleanly through the cake.
  • Cool the cake thoroughly before frosting.
  • To moisten confectioners’ sugar frostings, use other liquids in place of milk. Melted jelly, fruit juices, coffee, peanut butter (with a little milk), honey, or maple syrup are just a few alternatives.
  • Make chocolate whipped cream by combining 2 tablespoons each unsweetened cocoa powder and confectioners’ sugar in a mixing bowl. Gradually stir in 1 cup whipping cream, then refrigerate for at least 30 minutes before beating
 

Tips for creating exquisite cake 22/10/2009

Filed under: bake a cake — mum's recipe @ 3:40 am
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Do you ever find yourself being dazzled every time see a beautifully decorated cake in a bakers shop? Looking at all those stunning cake designs is one of the great joys if you appreciate the culinary arts.

If you are interested in cake decoration and cake design, you will be happy to see that cake decorating can be fun as a hobby and it can also be seen as one of the high edible arts.

Would you like to create the perfect cake for the perfect cake decorating experience? well before you start cake decorating, you should also have a grasp of baking. For the perfect cake decorating experience here are some guidelines to follow.

Tip #1 – If you are New to Baking use a Cake Mix

  • One of the easiest things you can do for yourself is to try to produce a good foundation to work with. This means that you want to pull out from the oven a golden brown, evenly baked cake that you can really work with.
  • You want to establish a smooth foundation that will make it easier for you to apply your icing and decorative flourishes. The best kind of cake foundation has very few crumbs and is level on both top and bottom.
  • The easiest way to make sure that you get a good solid cake to work with is to start with a box cake mix and follow the directions. This will make it a bit easier if you have never baked a cake before and this is your very first foray into cake decoration.

Tip #2 – The Process Of Cake Decorating Should Not Be Hurried

  • If there is one cake decorating tip that you should take note of it should be never rush the cake decorating process. Ninety per cent of all cake decorating mistakes or problems are always caused by the cake decorator trying to rush through the process.
  • Never take your cake straight from the oven and try to decorate it. What happens is becuase the cake is not cool enough the icing will run off your base.
  • Always let your cake cool off at least an hour, an even better method would be to leave the cake sitting so it will set overnight before you begin icing. Some bakers even freeze their cakes before they begin icing.

Tip #3 – Make it Easy on Yourself and Keep Your Cake Level

  • One of the easiest ways to make sure that you have a cake that you can work with is to level and trim your baked cake. As always, wait until the cake has cooled completely before you get cutting and pruning. Take a serrated knife and trim off the crust and dry edges.
  • You need to establish a nice, smooth surface that makes it easy to ice the cake. One way you can achieve this is to level off the crown of the cake center if it is lumpy or otherwise not smooth. You can also torte the cake if you want to decorate it.Torting is simply a process that involves slicing varying layers into your cake.

Tip #4 – How to Apply the Perfect First Layer of Icing

  • Before you begin the real work of cake decorating make your first layer of your cake your crumb catcher. All you have to do is apply a layer of icing to your cake, this will give it more consistency.
  • The crumbs will stick to the cake using the icing method on your first layer of cake. Then be sure to let your cake set for a few hours.

 

Hello world! 18/10/2009

Filed under: Uncategorized — mum's recipe @ 12:31 pm

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