What’s the best way to transfer a cake from the baking pan to the plate?

Question by VeggieTart — Praise Seitan!: What’s the best way to transfer a cake from the baking pan to the plate?
When I bake a cake, I let it cool in the pan in which I baked it and then try to put it on a plate. I always oil the pan. However, sometimes, the cake will break up as I’m trying to transfer from cake to plate. Does anyone have any tricks that will prevent this from happening? I don’t bake cakes much, but when I do, I’d like to prevent such mishaps.

Thanks!
jay, do you mean a springform pan?

Best answer:

Answer by jay
well best thing to do is get a pan where its like a flat plate and there’s a band around it that u can take off. after baking u can just take the band off and use the bottom of the baking pan as a plate but u want to transfer, put a plate of top of it and flip it upside down and then use a another plate and flip it rightside up.

Give your answer to this question below!

American Baking

The smell of fresh pastry dough being rolled out swirls of frosted sugar, the heady aroma of baking apples, the spicy hints of cinnamon and nutmeg wafting from the oven…American baking is a foodie’s delight with its wide variety of tastes, textures, and flavors. Christmas cookies, Valentine’s tarts, Thanksgiving pies, birthday cakes, family favorites…..the list is endless. Delicious swirls of whipped cream, tart fresh fruit filling, the glimmer of chocolate glaze and the taste of powdered sugar off the first bite of a doughnut…it’s enough to make even the fullest person sit up and ask for more!

Christmas is not just about Santa, the Christmas tree or the holly and mistletoe. Christmas is about food, and it’s one of the most important holidays in American baking.  Christmas cookies drizzled with icing and sugar; Yule logs brought over by the French which consist of soft melt-in-the-mouth chocolate sponge cake liberally interspersed with candied cranberries and whipped cream; the Italian version of the Christmas cake, the pan forte, replete with fruits and spices; the Austrian Linzer Torte with its ruby red preserves peeking through its golden lattice crust… the list goes on.

Then there are Easter recipes beginning with the quintessential hot cross buns flavored with a unique blend of cinnamon, raisins, nutmeg and currants. There are special Easter cookies and Easter macaroon tarts, there are Easter carrot cupcakes and the average American kitchen is warm with the delicious smells of American baking. Halloween which is the American way of celebrating the darker forces in Nature, all that is Gothic and noir, is incomplete without its explosion of sweet delights like the pumpkin cookies and little ghosts made of light flaky meringue. And of course no Thanksgiving is complete without flaky apple pie, gooey pecan pie, pumpkin cheesecake and pumpkin bread.

]]>

There are some recipes that are so typical of American baking, like the chocolate chip cookie. No American home is complete without a cookie jar full of these treats. There’s a history to this recipe. It’s said that this recipe, that is so very popular across the world today, was discovered by happenstance. A Mrs. Ruth Wakefield, who ran the Toll House Inn in Massachusetts, was at a loss as to what she could add to her cookie dough, as she was flat out of currants and raisins. The only thing handy was a Nestle chocolate bar, which she chopped into chunks and dropped into her butter cookie dough. And voila…the chocolate chip cookie was born. It became a huge hit with her customers and in 1939 Nestle bought the rights to her recipe and named their first batches of chocolate cookies ‘Famous Toll House Cookies’. Another typically American baking recipe is the peanut butter cookie. It came into the American baking lexicon in the 1940s.

Angel food cake is another such recipe: it is so named because its airy, fluffy lightness was deemed food fit for the angels. But a large number of eggs went into this feather light cake. In fact Mrs. J.Chadwick in her 1953 “Home Cookery” book specified 32 egg yolks were needed for one single cake. Another famous cookbook Mrs. Horace Mann’s ‘Christianity in the Kitchen’ wrote that 20 eggs were needed with around 3 hours of beating required!

There are so many vignettes behind each recipe, every home has their own special zealously guarded ingredient for their cakes, there are variations, different permutations and combinations, and elements added from other nations, elements assimilated sand Americanized. But the bottom line is….American Baking is a foodie’s paradise.

Does anyone know an ingredient AND picture of chocalate cake with baking soda and vanilla with baking powder?

Question by Jordan S: Does anyone know an ingredient AND picture of chocalate cake with baking soda and vanilla with baking powder?
I need ingredients for a most likely 1 layer cake or 2 layer Chocalate cake with baking powder and a vanilla cake using baking soda. It can switch where the chocalate cake has baking soda and the vanilla cake has baking powder. That’s fine too. I just need this recipe so bad. As long as each cake has either baking powder and baking soda.

Best answer:

Answer by spreadhopexo
idkkk mannnn

Give your answer to this question below!

Does anyone know a basic recipe for vanilla cake without baking soda or baking powder?

Question by WOAH BABYYYY ITS ME?: Does anyone know a basic recipe for vanilla cake without baking soda or baking powder?
I’m looking for a really easy recipe for vanilla cake. Does anyone know any without baking soda or baking powder?

Plz and Thank you!

Best answer:

Answer by Steve G
There are 2 types of cakes made without powder and soda, a sponge and a foam, here’s one:

Vanilla Angel Food Cake

Ingredients

1 1/2 c sugar
1 c sifted cake flour
1/2 ts salt
1 1/2 c egg whites; (about 11 large)
2 ts warm water
1 ts cream of tartar
2 ts vanilla extract
1 powdered sugar
1 crystallized ginger; (optional), thinly sliced

Instructions

Preheat oven to 350oF. Sift 1/2 cup sugar, flour and salt into medium bowl 5 times. Using electric mixer, beat egg whites in large (at least 4-quart) bowl until foamy. Add 2 teaspoons warm water and cream of tartar and beat until soft peaks form. Gradually add remaining 1 cup sugar and vanilla and beat until stiff but not dry. Sift sugar-flour mixture over whites 1/4 cup at a time and gently fold in.

Transfer batter to ungreased 12-cup angel food cake pan with removable bottom (do not use nonstick pan).

Bake until cake is light golden, top springs back when touched lightly and cake begins to pull away from sides of pan, about 45 minutes. Remove cake from oven. Turn cake upside down; place center tube of pan over narrow bottle neck or funnel. Cool cake completely.

Using knife, cut around sides and center tube of pan to loosen cake. Push up cake. Cut cake from bottom of pan. Transfer to platter. (Can be made 1 day ahead. Wrap tightly with plastic wrap and store at room temperature.) dust cake with powdered sugar. Garnish with crystallized ginger, if desired.

Know better? Leave your own answer in the comments!

5 Critical Baking Utensils for the Serious Baker

A serious baker typically will have gadgets and utensils that most other kitchens in America don’t.  These bakers can be skilled in various disciplines from cake baking, to pastry making and cookie cutting, or all of the aforementioned skills.  It is crucial that a serious baker fill their kitchen with serious utensils, so that they can bake with ease and their final product is spot on delicious. The following five utensils are critical to every successful baker’s kitchen:

Measuring cups and spoons
Whether you are baking from a recipe, or from memory, there is always going to be the need to have the exact measurement of a particular liquid or solid.  An extra cup of flour or even an extra teaspoon of salt can ruin the entire finishing product you are baking.  For that reason, it is important to use measuring utensils to obtain the exact amount of the ingredient you are adding.  A serious baker will have measuring cups in at least half cup increments and measuring spoons with a teaspoon and tablespoon increment.

Mixing bowls
Mixing bowls are necessary for the preparation stage of any great baker’s dessert.  Your bowl should be large enough to accommodate all your ingredients and with room to mix without spilling easily.  Some bakers prefer the use of stainless steel bowls and others prefer plastic, the choice is entirely personal.  Smaller mixing bowls can also be useful for sorting out egg whites or mixing icing, this will keep your ingredients separate until you need them put together. A serious baker will need mixing bowls to put together each ingredient for their baking.

]]>

Plastic spatula or wooden spoon
Plastic spatulas are great for mixing everything from cake batter to icing a cake.  Plastic spatulas are also great for scrapping the side of mixing bowls or pots without scratching the surface of the container.  It is to the baker’s advantage to have more than one spatula, in different sizes, so that there is no need to wash between mixing ingredients.  For those that are not fond of the spatula a wooden spoon can also serve the same purpose. A serious baker will need some sort of spatula or spoon to thoroughly mix together the dough or ingredients of their masterpiece.

Baking Pans (baking sheets and muffin tins)
Clearly, every great baker needs a tool to bake in.  Depending on your needs this can be a baking sheet, a baking pan or even a muffin tin.  To make your job easier it would be to your benefit that your baking apparatus is non-stick, as this will save the time of ensuring your finishing product does not stick.  At the least your pan should be 9″ x 13″, and you might even opt for an 8″ or 9″ round or square pan. A serious baker will have multiple baking pans to cook in so that they can bake anything quickly and when they desire.

Rolling pin
A serious baker understands the need to have uniformity in items like cookies, pastries and such.  Large and small rolling pins are useful for various needs, and the most common kind is wooden.  A rolling pin will allow a baker to evenly spread out their dough so that it can yield the most cookies or doughnuts possible.

hey this for those who are good to very good at baking cake!?

Question by netta: hey this for those who are good to very good at baking cake!?
you know the betty crocker cake mix you get from the supermarkets says mix eggs, water etc. can you mix all the ingredients and only make some now and refrigerate the rest of the cake mix for later? the direction says make 24 cup cakes i want to make 12 but i DONT want to divide the ingredients i just want to make the rest the next day or day after will refigerating the cake mix stop me from baking it another day or is it just as good thanks for the help!

Best answer:

Answer by Connie B
I’m not sure about that, but I’m pretty sure the batter will be O.K. for a day or 2. How about making all, then freezing some; cake freezes well if wrapped well.

Add your own answer in the comments!

Baking Supplies Needed to Make Sugar-free Desserts

Living a healthy lifestyle has become an important way of life for many Americans. This health-conscious lifestyle combined with the excitement of creating delicious sugar-free desserts has made baking much more enjoyable. There are thousands of recipes available, allowing you to create almost any snack imaginable. Baking supplies are an important part of any recipe as they allow you to bake your dessert properly and with the best chance at great tasting results. Many types of baking supplies are available and the best choice for your dessert varies depending on the recipe and ingredients. For example, mixing bowls and baking pans are available in many styles such as stainless steel or ceramic, all of which can be used to bake sugar-free desserts.

 

 

 

<b>Baking Supplies for Cookies </b>

 

 

 

Cookies are a favorite among bakers because they are fun to make and taste great upon exiting the oven. Cookies are especially popular around holidays such as Christmas. Most households bake Christmas cookies in many varieties and flavors. A sugar free chocolate chip cookie recipe consists of the following ingredients: butter or margarine, brown sugar, Splenda No Calorie Sweetener, vanilla extract, eggs, flour, baking soda, salt and semi-sweet chocolate chips. After gathering your ingredients, there are several pieces of equipment needed to help ease your baking process. The following list contains some equipment ideas for creating your sugar free cookies.

 

 

 

<b>Mixing Bowls and When Each Type Should be Used</b>

 

 

 

Mixing bowls are available in several types and varieties. Several choices of mixing bowls are stainless steel, ceramic, glass, wood, plastic and copper. With so many to choose from, it can be difficult to understand which type of mixing bowl works best for your baking needs.

 

 

 

1) Stainless steel is the most popular type of mixing bowl because it can be used for most general mixing needs. 

 

 

 

2) Ceramic mixing bowls are an excellent choice for baking breads and dough. Another use for Ceramic mixing bowls is to serve your desserts if they require staying in the bowl.

 

 

 

3) Glass mixing bowls are ideal for mixing small amounts of ingredients. You may also serve a glass bowl inside a larger bowl as this creates a more formal delivery for your creation.

 

 

 

4) Wood mixing bowls are recommended for serving salads and other vegetable mixtures. 

 

 

 

5) Copper mixing bowls a great choice for mixing eggs. This is due to a tight bond created between the copper and the sulfur contained in the egg white.

 

 

 

6) Plastic mixing bowls are a good choice for mixing your baking ingredients. They are also useful because you can microwave them without causing any problems.

 

 

 

There is a big selection when it comes to deciding which type of mixing bowl you need and this mainly depends on what you are going to be baking. When baking sugar-free desserts, it is recommended to purchase a stainless steel or glass mixing bowl. Both choices provide versatility allowing you to use either bowl for your baking needs.

 

 

 

<b>How to Choose a Baking Pan</b>

 

 

 

A baking pan is important and using the wrong baking pan can cause your dessert to turn out poorly. Be sure to check your recipe carefully because it may state which type of pan is needed. If it is not specified, consider the following list:

 

 

 

1) A Springform pan is an excellent choice for cheesecakes, frozen desserts and tortes. The Springform pan should be considered for these desserts because the sides and bottom are removable allowing an easy way to remove your cake. This also prevents damage to the pan.

 

 

 

2) A Glass baking pan allows you to see the food while it is cooking. Glass pans may require you to reduce the heat by 25 Degrees. This is because a glass pan absorbs heat.

 

 

 

3) Silicon bake pans can be used in a traditional oven or a microwave oven. These pans are flexible and withstand temperatures up to 600 Degrees Fahrenheit.

 

 

 

4) A Bundt pan has curved ridges along the inside of the pan. These ridges are excellent for cakes.

 

 

 

Baking is a popular hobby enjoyed by many and understanding the basics is extremely important towards successfully baking your favorite dessert. Baking pans and mixing bowls are two important items needed when beginning to bake your snack. Your recipe may provide instructions about which mixing bowl or baking pan to use. If it is not stated in your recipe, check the ingredients that you will mix and choose the best product based on your recipe. These products are all good choices and they can be used to bake many products whether it is cookies, cakes or muffins. The necessary ingredients for your creation are also important supplies to consider especially if you are looking to create a sugar-free dessert. Sugar free snacks are great tasting treats that help you live a healthy lifestyle. When baking a sugar free dessert, it is recommended to use Splenda because it adds the correct amount of sweetness to your snack, and is calorie-free. Next time you decide to bake a delicious dessert, keep these tips in mind and you should be able to choose the correct supplies based on your recipe.

 

 

looking for a fresh apple cake recipe that you add a caramel icing to and return to the oven to finish baking.?

Question by Cokiejo: looking for a fresh apple cake recipe that you add a caramel icing to and return to the oven to finish baking.?
Last fall I made this cake and it was wonderful. I have lost my recipe and would like to find it again. You make the cake and bake it for several minutes. You make a caramel sauce on the stove top then pour it over the half baked cake and return it to the oven to finish baking. It really is good. If anyone can help me I would greatly appreciate it.

Best answer:

Answer by Nnifer
http://hubpages.com/hub/Recipes-From-Nunny—Apple-Cake

Is this similar?

I’ve never had it, but it sounds delicious and I think I may have to try the recipe. Yum!

What do you think? Answer below!

How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking

How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking

Now in paperback, the cookbook in which Nigella Lawson shows us how to release the domestic goddess inside each of us

“The trouble with much modern cooking is not that the food it produces isn’t good, but that the mood it induces in the cook is one of skin-of-the-teeth efficiency, all briskness and little pleasure. Sometimes that’s the best we can manage, but at other times we don’t want to feel like a postmodern, postfeminist, overstretched woman but, rather, like a domestic goddess, trailing nutmeggy fumes of baking pie in our languorous wake . . .”

How to Be a Domestic Goddess, filled with more than 220 lavishly illustrated recipes, makes cooking and baking as luxurious as it should be, with recipes for cakes, pies, pastries, and breads, and feeds our fantasies of making sumptuous treats at home.While the title How to Be a Domestic Goddess may at first make a modern woman bristle, the book itself is just as likely to inspire the woman who brings home the bacon to start baking cakes. And what’s wrong with that? “This isn’t a dream,” writes British cookery deity Nigella Lawson in her preface. “What’s more, it isn’t even a nightmare.” Lawson–the author of How to Eat, food editor of British Vogue, and star of her own TV cooking show, Nigella Bites–has been suspected of upholding the woman-laboring-in-the-kitchen paradigm, but there are lots of hard-working women out there who derive great satisfaction from cooking, even after a long day at the office. For those women, Lawson, who looks more Elizabeth Hurley than Martha Stewart, is the perfect guide to the wondrous world of baking.

“You know, I’m not a cook-to-impress kind of girl,” Lawson says midway through the book, but she must admit there are few things more rewarding than putting a warm homemade pie or fragrant cake on the table–especially after preparing a home-cooked meal. How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking makes just such a reward possible, in fact positively enticing, with its delicious selection of easy-to-make cakes, pies, cookies, breads, even jams, presented in Lawson’s chatty, pleasantly glib manner. Turns out, you don’t have be a Pierre Hermé to make to-die-for chocolate confections; nor do you have to spend hours “faffing around” with hot pans and jars to have jam at teatime. You just need to try baking once, then again, and next thing you know, you’ll be turning out cookies and desserts every chance you get. Many of the recipes are hand-me-downs or adaptations from other sources, be it a favorite cookbook or a restaurant in some far-off region, but all are imbued with Lawson’s wit and distinctive touch. Profiteroles, My Way are “monumentally impressively better” than the original, thanks to burnt-sugar custard and toffee sauce. Her Coffee and Walnut Splodge Cookies are “American-style cookies; in other words just dropped onto the baking sheet free-form,” and so on.

A sophisticated female alter ego of British mop-top Jamie Oliver, and considerably more sly and comedic than most American gourmets, Nigella is sure to convince more than a few up-and-coming hostesses that baking is indeed women’s work. –Rebecca Wright

List Price: $ 19.99

Price:

What’s this cake baking technique for?

Question by xoxo_affinity: What’s this cake baking technique for?
I once had a friend who used to bake a lot, and somethign he did was when he baked a cake, he’d place it in the oven with another heavy and flat baking pan on top of it. Why did he do that? What’s it for?

Best answer:

Answer by luxy
he didnt want it to raise to much.. and give a perfectly flat top to ice the cake on

Add your own answer in the comments!

Next Page »