Baking Cake Tips "S" - 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 -> "S" Cake Tips

Baking Cake Tips, "S"

Sifting tips

About Sifting Flour.
All purpose flour do not need to be sifted. However when a recipe calls for cake and pastry flour, the flour should be sifted and then measured.

To Sift or not to Sift Flour.
All-purpose flour usually doesn't need to be sifted; simply stir it lightly with a spoon before measuring. When sifted flour is called for, the ingredients list will say "1 cup sifted flour." This means sift the flour and then measure. If it says, "1 cup flour, sifted," the flour should be measured and then sifted.
Slicing Cake tips

Easy Cake Slicing.
For easy slicing and the best flavour, fruit cakes should be made at least four weeks in advance then wrapped and stored in the refrigerator. Cut cold cake with a sharp, thin, non-serrated knife. For perfectly clean-cut slices of cheesecakes or buttercream-frosted cakes, briefly run a thin-bladed slicing knife through an open flame, then cut. Wipe the blade and reheat between cuts.

Slicing Angel Food Cake.
An angel food cake will slice neatly without crumbling if you freeze it first, then thaw it.
Sourdough Starter tips

How to Revive Sourdough Starter.
1) Using 1 tablespoon of starter (discard unused portion or save a little in the 'frige in case of an emergency), 1 cup 75 degree water, and 1 1/2 cups all-purpose white flour, proof for exactly 24 hours at 72 to 77 degrees. It's very important to maintain these precise temperatures and to proof for exactly 24 hours. 2) Examine the starter to determine what stage it's at, i.e. assuming you didn't overheat it, it should be "flat", "barely living", or "healthy". Remember the clues to identifying non-healthy starter: low number of bubbles, early hooch, gelatinous consistency, no froth on top, or any 2 or more of these symptoms. If "healthy" you're done. 3) If not healthy yet, stir it well and refrigerate it for no lessthan 12 hours. 4) Remove the starter from the refrigerator and go to step 1. This iterative process needs to be repeated a few times...usually around 4 or 5 times or so unless you were lucky. A lot of the home-dried starters revive much quicker than this.
Sponge Cakes tips

Baking Sponge Cake.
Sponge cakes work especially well, but just about any cake recipe will do, as long as it's not crumbly. Bake the cake in a cookie sheet with sides. You want the cake to be moist, so it'll roll without cracking, so don't make it less than 1/2-inch thick. When the cake is done, loosely cover it with foil or parchment paper so all the moisture doesn't escape and dry out the cake.
Sugar tips

Brown Sugar.
To make, add 2 tablespoons molasses to 1 cup granulated sugar and stir with a fork. Store brown sugar in an airtight container to keep it soft.

Cinnamon Sugar.
Stir 2 cups sugar and 5 tablespoons cinnamon together until completely mixed. Store in a tightly-capped jar with a shaker top for up to 6 months. This is good sprinkled on Indian fry bread, buñuelos or buttered French toast.

Colored Sugar.
To make, combine 1 cup sugar with a few drops of desired food coloring. Shake in a jar until the color is evenly distributed. Another way to make it is to put sugar in a zip-type bag with a few drops of food coloring. Close the bag, then knead the color into the sugar. Try placing several layers of different colored sugar in a glass jar for a gift.

Superfine Sugar.
To make, put white granulated sugar into a blender and pulse for a few seconds.
Syrup tips

How to Prepare and Serve Syrup.
To serve piping hot pancake syrup, remove the syrup cap, place the bottle in a microwave, and heat on HIGH for 1 1/2 to 2 minutes. Make fruit syrup by adding 2 cups sugar to 1/2 cup of any kind fruit juice and cooking until it boils. If syrup crystallizes, set the bottle in a pan of cold water. Heat gently and crystals will disappear. A pinch of salt added to boiling syrup prevents crystallization.