Sunken Cake

Cakes are highly sensitive to temperature changes, and not waiting for the oven to fully preheat can cause the center to droop.  Check if the cake is cooked through because it can still be served.  Simply disguise the dent by whipping up an apple  or berry compote.

To do:  Boil 1 cup of water, 1/4 cup of sugar, 1/2 tablespoon of brandy and 1/2 teaspoon of cinnamon, stirring until slightly thickened.  Add 4 slices apples or 3 cups of berries.  Let simmer until tender; pour over the cake.  Or cut the cake into cubes and serve with melted chocolate.

Baking Tip (9)

I’ve read this little secret somewhere but I still have not tried it, nevertheless, I’d like to share it with all of you.

If you want to cut calories from your favorite cake, use a 12 oz. can of cola in place of the oil, eggs and water when preparing a packaged chocolate cake mix.  Blend for 2 minutes, then bake as directed on the box.  The sugary liquid acts as a binding agent, clumping the flour and sugar together, while the carbonation ensures the sweet treat comes out moist and fluffy – and with 75 percent less fat.  The article says, you can also try different flavor combinations like lemon cake mix with lemon lime soda.

Baking Tip (8)

Yes, you know you should let the cookie sheets cool before adding the next batch, but it is tempting  to toss dough onto the hot pan to speed up the process.  Doing so causes the batter to spread, so you have flat and overly crisp cookies.  If you’re really in a hurry to put the next batch, try this trick.  Rinse the front and back of the hot pan with cold water for 15 seconds, then wipe dry before baking the next batch.

Baking Tip (7)

A sprinkle of flour on your work surface is the best way to keep your dough from sticking as you roll it into shape.  But you have to be careful not to “over-sprinkle,” too much flour can make your bread pastry tough.

What you should do is place the chilled dough between 2 sheets of parchment paper.  Then just press down firmly to keep the paper from scrunching up as you roll the dough to the appropriate thickness.

Baking Tip (6)

Fruits, nuts and raisins lend great taste to muffins, cakes and bread, but they often sink to the bottom of thin batter during baking, and the extra flavor falls flat.  To avoid add ins from sinking to the bottom, toss them with a tablespoon or two of flour before folding into the batter.  The flour absorbs moisture that clings to the surface and creates friction that makes the fruit or nuts buoyant.