Secrets of a Caker*

*Caker not baker as this advice refers to cakes. Advice for baking bread would be completely different.

People say you cannot beat a homemade cake.



Homemade Cupcakes

I agree. Homemade cakes can turn out less than perfect. Perhaps a little wonky, perhaps broken or crumbly after trying to get it out the tin and maybe even messy after an attempt at decorating (I speak from experience). But if it's made with TLC then it will be delicious, regardless of its appearance.

I agree with the statement in more ways than one though. You cannot BEAT a cake, no matter how much you may want to.  This is my first piece of cake baking advice. Beating a cake mixture is not only cruel to the poor batter but also to the hungry mouths. It will make your cake dry, heavy and dense. The gluten in the flour stretches and your batter will behave more like a dough. Never overmix. Treat the batter with kindness, stroke it with the spoon, take your time as you fold it with gentleness and your love will not be unrequited.

From 'The Cake Feastlin'  Illustrated by Lorna McCabe

My second slice of advice is in the baking. The same level of TLC applies. Blasts of scorching hot air will kill your cake. You need a fairly low oven, not too hot and not for too long. The average fairy cake takes just ten minutes at 170/gas 3. A cupcake, around fifteen and a sandwich tin of batter, only 20 minutes. Of course this depends upon your oven.  As soon as the cake has risen and is springy, it is ready. It may still be very pale but the paler the better so long as it's cooked. A famous rule is not to open the door for at least ten minutes. If your cake is growing and the temperature suddenly changes, it will become deflated as it is not yet strong enough to handle the change. Be patient and have trust. Give your cake the nurture it needs to develop.

A final piece of advice is ingredients. If you want a good cake, use good stuff. The finest caster sugar, the best unsalted butter, full fat milk, organic eggs and flour that has been aired and sifted over a great height for extra lightness. (Yes, this makes them full fat but we all know what we're getting in to when we bake.) Scrimping on ingredients will not go unnoticed. After all, the proof of the cake is in the make and bake... or something along those lines.

Any other Caker secrets?!

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