How do you improve your product? By reading up and trial and error. One of te baking rips I learned from reading is the use of "bake even strips".
With my larger cakes I use "bake even strips", soaked in water that I strap to the outside of my baking pan. It is thought that this keeps the pan cooler so that the edges of the cake can cook slower so that the centre doesn't dome as high in the centre of the cake. This means that when you level the cake before decorating, there is less cake wastage. The only catch is that some of my cakes crack when I use the strips (the next topic for me to look at).
Today I used the strips on a slightly small diameter of cake and when I turned the cakes, some of the cake sides stuck to the pan where the strips had been. Now I thought that this method doesn't work so well for a smaller cake. So I baked the next set of cakes without the strips. The cakes domed noticeably and I will have more wastage on these two than the previous two cakes. Next time, I will stick to using the "bake even strips" and rather use more cooking spray.
At least I learned a lesson, which will help me with my next bake.
Until next time,
Esther
Comments