Showing posts with label Butter. Show all posts
Showing posts with label Butter. Show all posts

Your Butter Cake Recipes Will Fail Without The Creaming Method is from other source and this blog just to republish with same information about Your Butter Cake Recipes Will Fail Without The Creaming Method , if you are the owner from this article feel free to cantact me



Butter cake recipes will always be disappointing if you don't use the correct mixing method.  While most people blame the oven for cake faults, the problem is not in the baking.  The most common cake faults stem from mistakes made during mixing.


 


Mixing methods are the most important step in creating a great cake, no matter what the recipe.


 


The "Creaming Method" is used for high-fat cakes.  In butter cake recipes, there is usually a great proportion of butter in the formula.  Butter is fat.  Shortening is fat.  Creaming together fat and sugar is the first step in this "conventional" method of cake mixing


 


The most common mistake people make with this method is not incorporating enough air during this first step.  The goal of creaming together fat and sugar is not only to create a consistent mixture, but to trap air within the fat which will eventually give structure and texture to the cake.


 


Correctly creamed fat is light, fluffy and smooth.  If your butter/sugar mixture is coarse, dense, sparkles from grains of sugar, or is crunchy when tasted, you've got more mixing to do.


 


The second step in the creaming method is the most important.  It can mean the difference between a moist tender cake and one that is tough and dense.  While chemical leaveners like baking soda and baking powder help the cake rise, it's the addition of eggs that prevent it from falling back down.


 


Step two includes forming an emulsification.  Two unmixable items that are brought together are said to be "emulsified".  Fat and water don't mix.  But, egg yolks are the liason or emulsifying agent that will hold them together during baking.  So, creating a strong emulsification is key.


 


When you add the eggs to the creamed butter and sugar, it should be in multiple stages, in a slow stream.  Never add the next egg until the previous one is fully mixed into the butter.  The butter/sugar mixture will appear wet and uncombined when the eggs are not completely mixed in.


 


Since chocolate is fat, melted chocolate is added immediately after the eggs to be included in the emulsification process.  You're now looking at the beginning batter for a chocolate butter cake.  You've created the foundation, now it's time to give texture and structure to the cake.


 


The fourth step in the creaming method is to alternate the sifted dry ingredients and liquid ingredients until you have a smooth, spreadable batter.  Sifting of dry ingredients is an important step because it too incorporates air, giving a lighter texture to the cake.


 


How do you tell when your chocolate butter cake is done?  There are three ways:


 


1) Shrinkage -  As the egg and flour proteins coagulate, they shrink and pull the cake from the sides of the pan.  One clue to a completely baked cake is a slightly smaller cake than the pan


2) Springage – Press on the top of your cake slightly with a finger.  If the cake immediately recoils, it's done.  If a fingerprint indentation is left, you'll need more time in the oven.


3) Stabbage – Stab it with a toothpick.  If it comes out dry, the cake is finished.


 


Repeating the necessary steps in the creaming method will give you the best results when making a chocolate butter cake, pound cake, or even cookies from scratch.

Each step of this process builds on the previous.  Butter and sugar are creamed to trap air.  Eggs are added to create an emulsification.

 


These are the building blocks of a great cake that has nothing to do with what happens in the oven.


 



Author Box:

See the butter cake recipe video to by clicking here.  Chef Todd Mohr has freed thousands of people from the frustration of written recipes with his online cooking classes. The Chef's cooking DVD series "Burn Your Recipes" empowers people to cook with basic methods and the ingredients they desire.

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Using Butter Icing for Cake Decoration is from other source and this blog just to republish with same information about Using Butter Icing for Cake Decoration , if you are the owner from this article feel free to cantact me


 


Butter icing is the most popular icing that is used by many people for decorating cakes including layer cakes, sandwich cakes and cupcakes. Icing makes the cake look more tempting and delicious. Whenever you are working with icing, you should be careful with the quantity required, and the kind of decoration that you are going to do with it.


How to Attain the Icing Consistency?


It is necessary for you to adjust the icing thickness according to your decoration on the cake. If you want to spread the butter icing on the whole cake, it is always better for you to work with the consistency, which is slightly thin, as it will spread on the cake properly covering the entire portion and you will not have to put in a lot of effort while spreading the icing on the cake.


If you want to decorate the cake, then it is advisable to work with thick consistency, as it will give better form of decoration on your cake, making it outstanding and appealing to your guests and family members.


An important tip while making the icing


There is a simple tip for those, who have problem in making the perfect icing for the cake, all you need to do is add milk, and make the consistency thin and by adding grinded sugar to the mixture you can thicken the consistency of the butter icing.


Using of shortening


There are some people, who like to use shortening instead of butter, while making the icing for the cake.

This depends completely on your personal preference and what you like to use. The main reason why most of them use shortening is that it melts faster than butter, and it is easier to make and spread on the cake.

Using of butter


There are some people, who prefer to use butter in their icing, as it gives your icing a smooth and rich texture. It makes your icing soft, as soon as you put the first morsel in your mouth, the cake and the butter icing just melts. Many people love this feeling of melted butter in their mouth. Hence, they prefer using butter for icing.


At the end of the day the preference completely depends on you.


Icing recipe


The ingredients required are as follows:


Butter (1/2 cup)
Vanilla essence (1 teaspoon)
Icing sugar (3 to 4 cups)
Milk (2 tablespoon)

The process of making the icing:


Step 1: Mix the butter and sugar icing together, and blend it properly, so that you get a rich and smooth texture.
Step 2: Put vanilla essence in the blended mixture, and again blend them together.
Step 3: Now, add milk and mix them together, until it’s rich, smooth and fluffy, and the color becomes pale yellow.

This is the basic recipe for preparing the icing. You can also prepare many flavored butter icing such as Banana, Chocolate, Coconut, Coffee, Lemon, Rum, Vanilla, Orange or Colored Butter Icing. You could try all these and relish to have better and healthy tomorrow.  


 


Mr. Pratap Shanbhag, Technical Director - Standards International Precision Engineers Pvt Ltd are the pioneers in the manufacture of various food processing equipment. Over the past 10 years, we have grown as the market leaders, with successful installations of more than 100 food processing plants all across the world. More information visit our website http://sipepl.com

 

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