Methods and steps for making homemade cakes

Homemade cakes can be completed through five steps: preparing ingredients, mixing batter, baking and shaping, cooling and demolding, and decorating and embellishing. Cake making requires attention to details such as ingredient ratios, mixing techniques, and temperature control. For home baking, it is recommended to choose basic sponge cakes or chiffon cakes as an entry-level option.

1. Preparation of Materials

To make a basic cake, core ingredients such as low gluten flour, eggs, granulated sugar, milk, and vegetable oil are required. Sifting low gluten flour can prevent clumping, eggs need to be allowed to warm up at room temperature, and adding fine sugar in portions can help to beat. The proportion of ingredients can be adjusted according to the differences in cake types, such as adding corn starch and tata flour to Qifeng cake, and adding cocoa powder to chocolate cake. Tools such as egg beaters, scrapers, molds, ovens, etc. should be prepared.

2. Stir batter

After separating the egg white and yolk, the yolk is mixed with the liquid raw material to form an emulsion. The egg white is divided into three parts and sugar is added to beat until it becomes hard and foamy. Mix one-third of the egg white cream with the egg yolk paste evenly, then pour it back into the remaining egg white cream and quickly cut and mix. The flour needs to be sieved twice and stirred in a zigzag pattern until there is no dry powder. Excessive stirring can cause gluten in the batter and affect the fluffiness of the cake.

3. Bake and form

batter. Pour it into the mold and gently shake to remove bubbles. Place it in the preheated lower layer of the oven. Sponge cake is usually baked at 170 degrees Celsius for 25 minutes, while Qifeng cake needs to be baked at 150 degrees Celsius for 50 minutes. During the baking process, it is prohibited to open the box. The maturity can be tested by inserting bamboo sticks. If the surface color is too fast, it can be covered with tin foil, and the actual temperature of the oven needs to be calibrated with a thermometer.

4. Cooling and demolding

After being taken out of the oven, immediately invert it onto the drying net. The Qi Feng cake needs to be completely cooled before demolding to avoid collapse. Ordinary molds can be demolded while they are hot, while active bottom molds require a demoulding knife to draw circles along the edges. Cooling the cake embryo to room temperature before cutting can cause tissue adhesion due to heat cutting. If you need to store it, you can wrap it in plastic wrap and refrigerate it, but the taste will slightly dry out.

5. Decorative embellishments

Basic cream is whipped with light cream and sugar, and the cake embryo needs to be fixed with a layer of cream before piping. It is recommended to choose fruits that are not easily oxidized, such as strawberries and blueberries, for fruit decoration. The chocolate coating should be adjusted to the appropriate thickness. Beginners can first use powdered sugar to sieve flowers or cocoa powder to draw, and practice plastering and framing techniques for complex shapes. It is recommended to consume the decorated cake within 2 hours.

For home baking, it is recommended to use fresh eggs and animal based cream. Plant based cream contains trans fatty acids, which are harmful to health. The cake has a high sugar content, so diabetes patients should control their consumption. Pay attention to disinfection of utensils during the production process, and do not bake the remaining batter repeatedly. Novices can first try cupcakes or steamed cakes to reduce difficulty, and mastering egg whites and temperature regulation is key. Clean the oven promptly after baking to avoid the accumulation of oil stains that may affect subsequent use.