Baking Cake Tips "F" - az cake recipes

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Baking Tips by letter:
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
AZ Cake Recipes -> Baking Tips -> "F" Cake Tips

Baking Cake Tips, "F"

Flour tips

Browned Flour (Fat-free roux).
Using a fat-free roux in the traditional recipes that call for a roux saves a significant amount of calories and fat. Mix equal amounts of browned flour and water before adding to recipes. Oven method 2 to 3 C. white all-purpose flour Large baking pan or iron pot Spread flour evenly in pan. Bake in a 400 degree F oven for 30 minutes. Stir well. Continue cooking in 15-minute intervals, stirring well until flour is dark brown. Mix a small amount of browned flour with a small amount of water to check color. When flour has reached desired color, let cool, then sift. Stove method Place 2 cups of all-purpose flour in a large skillet over high heat. Stir constantly with a wire whisk. If flour begins to brown too fast, remove skillet from heat, lower heat setting, then continue cooking and stirring. Cook for about 20 minutes until the flour is the desired color. Remove skillet from heat and continue stirring until flour is cooled, then sift. Microwave method Place 1 cup all-purpose flour in microwave-safe casserole dish. Microwave on HIGH for 2 minutes. Stir well, being sure to stir in the flour from along the edges and corners. Repeat cooking at 2-minute intervals, stirring well until flour is desired color. Let cool, then sift. Browned flour can be stored for 2 to 3 months in airtight container in refrigerator.

Cake Flour.
A handy substitute for cake flour: 1 cup minus 2 tablespoons of all-purpose flour equals 1 cup cake flour.

Self-Rising Flour.
To make, add 1 teaspoon baking powder and 1/2 teaspoon salt to each cup of flour called for in the recipe.
Food Coloring tips

How to Use Food Coloring.
Most of us grew up with McCormick® liquid food colorings, which are okay. But I prefer paste food colorings, Ateco® makes good, professional-quality colors. If using a paste, test with a tiny bit on the end of a toothpick by dipping it into the paste, then into whatever you're coloring, probably a frosting of sorts. Continue mixing frosting, adding more color as desired. Whatever quantity you're used to with liquids will be substantially reduced when working with pastes, as they're much stronger colorants. This stuff stains horribly, so keep paper towels handy and wear an apron just in case.
Frosting Cakes tips

About Frosting Cakes.
Do not frost cakes until they are completely cool. When frosting cakes, always anchor the bottom cake layer to the serving plate or lazy Susan with a dab of frosting. That way, the cake won't slide around as you frost. This also helps keep a cake from sliding on its plate during transit. The frosting will hold the cake in place deliciously and your dessert will arrive in perfect shape. Add 1 teaspoon cornstarch to fudge frosting for the smoothest frosting yet.

Canned Cake Frosting.
Canned frosting makes a quick, easy glaze for Bundt cakes and cream puffs. Just put it in a small glass or plastic bowl and microwave it for about 15 to 30 seconds on HIGH. You can pour it over the top of your baked treat with no trouble.

Coloring and Flavoring Cake Frosting.
To color and flavor confectioners' sugar frosting, add a bit of unsweetened powdered drink mix. Orange and lemon are especially tasty. Mix in until you get the desired color and flavor. The results are delicious! When using a white frosting, different flavors of gelatin powder may be sprinkled on top to produce different and unusual flavors and designs.

Frosting a Cake without the Mess.
To keep a serving plate clean while frosting a cake, place strips of waxed paper 4 inches wide in a square to cover the edges of the plate. Center the cake on the plate, making sure the strips are positioned to cover the plate on all sides. Frost the cake and then carefully pull away the strips.

Frosting for Spice and Carrot Cakes.
When making butter cream frosting for spice and carrot cakes, use one-half cup maple syrup instead of milk and vanilla extract.

Smooth-looking Cake Frosting.
To make a smooth-looking frosting, first frost cake with a thin layer of icing. When this "base" coat sets, apply a second final coat. It goes on easily and looks superb.