In this post, you'll check out the birthday cake manual to have all the tips on hand to create the perfect sweet for that special occasion, without errors and still prevent the piece from becoming crooked, hard or any other problem.
Check it out now!
1# Mise en place: get what you need
To begin with, the most basic rule is to choose which recipe you are going to make and have all the items you need in your cupboard or fridge.
With this, you avoid having to run to the market or even the cake not being as it was supposed to be. An example of this are those cakes that should be super fluffy, but the dough ends up getting heavy.
A special tip is to heat the oven for at least twenty minutes before placing the cake there and leave a bowl of water in there, which can help prevent the cake from drying out. When adding the dough, remove the water.
2# Fluffy Birthday Cake Manual
To make the cake really fluffy, with that confectionery look, there are some practical tips you can follow.
First, if you want a more velvety dough, the ideal is always to use butter, which has a higher composition of fat.
Secondly, beat the egg whites, separately, and then slowly mix them with the rest of the ingredients.
This helps to make the dough softer.
Third, always stir in the yeast before taking a batch and putting it on your cake, so the compounds mix.
If in doubt about whether or not the yeast is still good for use, drop a teaspoon into a glass of water.
When it bubbles, you can use it. But if it doesn't bubble, buy a new one.
3# The secret of cakes: baking soda in chocolate
If you love chocolate dough, but always notice that the dough doesn't rise as much or is too heavy, maybe this tip will save your recipes.
In practice, chocolate tends to be a little heavier than a white cake.
To resolve this issue and even make the color of the cake more vivid, the tip is to put a small pinch of bicarbonate in the dough.
4# Cake molds in the birthday cake manual
When it comes to cake pans, there are some smart secrets to having a more effective and beautiful result.
So, the general rule is always to tap the dough a little after putting it in the mold, to eliminate air bubbles.
Another tip is to be careful about the size. Since choosing very large molds can leave the dough looking flat and a very small mold can make the dough fall.
Therefore, the ideal is that the dough always fills around ¾ of the shape. Which is ideal for not falling out or getting too thin.
Another tip is: if your oven always leaves the cake baked on the outside and with the dough more liquid inside, this is a sign that your oven has a temperature problem.
In this case, a tip is to line the top with aluminum foil, the shiny part down.
Important
Never let the cake cool down in the oven, as it will remain hot there for some time. That is, the cake is still hot and baking.
As a result, this causes the dough to burn or dry out.
Then, take it out of the oven when ready and let it cool at room temperature. Only unmolding after cold.
5# Cutting the cake for filling
A tip from the birthday cake manual is to cut it properly for filling.
This means cutting it straight so it doesn't get crooked, which could cause the top to fall off or make it more difficult for the cake to stand up and the filling in the right place.
So some tips are:
- Wait for the mass to cool completely;
- Take it out of shape;
- Mark the dough, where it will be cut;
- Place toothpicks on these marks to show you the way;
- Use a good cutting line or even a long serrated knife;
- Have patience to cut little by little, slowly;
- Always start by placing the filling in the middle and spreading it out to the sides with a spatula.
golden tip
If you need to freeze your cake, either because the portion is too big or even for an important event, the tip is to store it separately, without stuffing.
Either way, wrap the cake in aluminum foil or plastic wrap and place in the freezer. Holding up to a month.
To defrost, take it out at least one hour before consuming and leave it thawing while still packaged.
