Sometimes even at skilled hostesses it is impossible to bake great cake, that dough settles at pastries, cake layers turn out dryish or on the contrary - not propechenny. Avoid mistakes and make tasty and beautiful cake will help several advice.
Connect ingredients correctly
In essence, creation of the test for baking of cake is a series of chemical experiments as when mixing ingredients in a certain order, there is a reaction which results in specific effects. Cake layers from a sweet dough, biscuits and so on as a result of pastries will gain necessary soft and gentle texture if at first to connect damp components: cream, milk or sour cream with fat (oil or margarine) and sugar. Then to add to the mass of egg and to slowly pour dry ingredients, trying to obtain the necessary consistence.
To make cake on the basis of meringue or a meringue, for example, "Count ruins", Pavlov and so on and to receive light, air texture, shake up eggs or proteins (depending on a recipe for cake) until weight becomes volume and elastic. Consider that these ingredients have to be cooled and fresh.
Always follow a compounding of preparation of cake. The order and ways of connection of components are important very much for obtaining excellent result.
Study the oven
That cake layers didn't turn out slightly burned or underbaked, establish a baking tray in the middle of an oven. If to bake cake it is close to the top or bottom side to an oven, then the cake layer quickly will begin to burn.
Put a form with the test only in well warmed oven. For this purpose you will expose necessary temperature and turn on the furnace in 15-20 minutes prior to the beginning of pastries. However it is necessary to consider what ceramic or glasswares can't be put in the heated oven as it can burst. In this case send a form to an oven and turn on the furnace. When dough grabs, cover it with the parchment paper moistened with water.
Accurately close an oven door, cotton can promote that vials of air will leave the test therefore the cake layer will settle. For check of degree of readiness slightly press the center of a cake layer if the dent doesn't remain and the surface will be leveled, so it is ready. One more way which still our grandmothers used, - to pierce a wooden stick. If it is dry when you take out it, a cake layer for cake пропекся if on it there is a dough, it is necessary to take in an oven some more minutes.
Usual temperature of baking for high cake layers from an egg or sweet dough — 175-190 degrees. To bake a cake layer from puff pastry, you will expose temperature of 200-220 degrees, and for a meringue and meringue there will be enough 100-130 degrees.
Choose the suitable size of capacity for pastries
The size of a baking dish is specified in some recipes. In this case the task much more becomes simpler, it is the best of all to use the recommended ware. If at you the form of the specified size is unavailable, use big, but consider that in this case the cake layer will turn out thinner and pastries time will be reduced.
Fill capacity only half as dough during pastries can increase almost twice. If you use a form from the tempered glass or a frying pan with non-stick coating, then it is necessary to reduce oven temperature by 25-30 degrees. If dough burns from below, put on a lattice a baking plate a baking tray a frying pan with water.
Use the correct flour for baking of cake
Different types of flour contain different percent of protein, the its is more, the it is more than gluten. A special top-grade flour for pastries has the smallest amount of protein therefore it best of all is suitable for obtaining light, air texture, for example, of a biscuit. Flour for bread making is used for more dense products, for example, from shortcake dough.
Weigh flour
Weight, but not volume, is the only exact way of measurement of flour therefore if you have no kitchen scales yet, get them. In a volumetric glass there can be much more a bigger amount of flour, than it is necessary therefore dough will turn out not that consistence.
Let's pastries stand
Don't take out a cake layer from a form at once after pastries. Let's it cool down on a lattice within 20 minutes. After cooling put a plate from above, turn a form and slightly knock on a bottom of capacity or stir up it a little. It is very convenient to use for baking of cake layers for cake a special form with removable sides. In this case it is enough to remove walls and to accurately shift a cake layer on a flat plate or a dish. That dough didn't stick to a form bottom, dim it before pastries parchment paper.
Distribute cream evenly
Grease cake with cream only after the cake layer completely cooled down. Put a cream spoon in the center of a cake layer and smear it on all surface, put the following layer and again grease it with cream.
When all layers are collected, apply cream on sides of cake and evenly distribute it the back of a knife. Then cover a top side and level cream also a knife. Place cake in the freezer for 15 minutes, then take out and cover with a thin glaze coat or decorate a surface with patterns and inscriptions from cream, fresh or tinned berries, pieces of fruit and so on.