HOW DO I BAKE CAKES?

Question

HOW DO I BAKE CAKES?

Answer 1

I'll tell you the easy way. Buy a cake mix, and the ingredients listed on the back of the box. Preheat oven to 350 degrees. Measure oil, water, and 3 eggs, plus cake mix, and mix till blended. Do not over blend. grease a  cake pan with cooking spray, or butter. Add mix to pan. Place in oven for 20 minutes, then start checking for done-ness every few minutes after that. When you can pierce the cake with a toothpick,(or knife) the toothpick should be clean. It's done. Let it completely cool, then ice.

Answer 2

--this question is in the wrong categorie...!!

(but i'll still help you =0)

*How to Bake a Cake*

-------------How to make a cake

Steps

   1. Whether you plan to make a cake from scratch or from a boxed mix, start by reading the ingredient list and directions. Make sure you have every ingredient on hand before you begin. Cakes can fail miserably if key ingredients are left out and you won’t have time to run for missing items once you begin.

   2. Have all ingredients at room temperature unless the recipe directs otherwise. Eggs should only be left out about 30 minutes before using them.

   3. Get out the proper-sized pan(s) and prepare them to keep the cake from sticking. Rub the inside of the pan with butter or vegetable shortening (Crisco) using a paper towel. Use at least half a tablespoon of butter or shortening and make this a thick coating, to help the cake come out of the pan easily without breaking. Then add a tablespoon or two of flour and shake it around to lightly coat the inside; the flour on the sides will help the cake adhere to the sides as it bakes, so the top is flatter. This is important if it's a layer cake. Dump out any excess flour and set the pan aside. If you're planning to serve the cake straight from the pan, you only need to grease the bottom, and you don't need the flour step at all.

   4. Preheat your oven to the required temperature from the recipe.

   5. Follow your recipe step by step, measuring ingredients as accurately as possible and adding them in the order specified. Most cake recipes begin by combining dry ingredients like flour, cocoa and baking powder, then adding wet ingredients like eggs, milk and oil.

   6. Mix the cake batter as specified on the recipe, stopping occasionally to scrape down the sides of the bowl with a rubber spatula.

   7. Once all ingredients are added and the batter is fully mixed, pour it evenly into your prepared pans. Only fill pans 2/3 of the way full as the cake will rise during baking.

   8. Tap the cake pan on the countertop to release any large air bubbles in the batter.

   9. Put the pans on the center rack of the preheated oven. Do not allow pans to touch each other or the oven wall.

  10. Close the oven door, set your timer to the time specified in the recipe minus 8 minutes. Resist the urge to open the oven door – heat will escape and may cause the cake to fall.

  11. Once the timer goes off, check for doneness by inserting a toothpick, wooden skewer or cake tester into the center of the cake. If it comes out clean or with only a few small crumbs on it, the cake is done. If not, put it back in the oven for another 4-5 minutes.

  12. Once the cake is done, remove it from the oven and place the pan on a wire rack to cool for 15-30 minutes.

  13. When the cake has cooled, run a butter knife around the edge of the pan to loosen the sides, place the wire rack over the top of the pan, invert it and tap lightly to remove the cake. Let it cool completely before decorating.

  14. Frost and decorate as desired and enjoy.

-----------------Here are some Good Tips-----

    * If you use self-rising flour, do not add baking powder.

    * Measure as accurately as possible. A few tablespoons of missing or extra flour can have dramatic undesired effects on the finished cake.

    * Let the cake cool before you try to remove it from the pan. If you attempt to take it out too early, the cake may fall apart.

    * Read and re-read the recipe and instructions often while you are mixing the ingredients. Pay close attention to the details to make sure you don't miss any key steps or ingredients.

    * Use high quality, heavy duty aluminum baking pans for even heating and best results.

    * Wash your hands before baking.

---------------Warnings

    * When retrieving your cake from the oven, make sure to use oven mitts or protective gloves to ensure you don't burn your hands.

    * When using the oven, keep small children and pets out of the way.

    * Oven temperatures vary, so keep a close eye on your cake to make sure it doesn't over-bake.

---------------------But if you want a *Chocolate Cake*

1 (18.25 ounce) package dark chocolate cake mix

1 (3.9 ounce) package instant chocolate pudding mix

1 (16 ounce) container sour cream

3 eggs

1/3 cup vegetable oil

1/2 cup coffee flavored liqueur

2 cups semisweet chocolate chips

-Yields 1-10 inch Bundt pan

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.

2. In a large bowl, combine cake mix, pudding mix, sour cream, eggs, oil and coffee liqueur. Beat until ingredients are well blended. Fold in chocolate chips. Batter will be thick. Spoon into prepared pan.

3. Bake in preheated oven for 1 hour, or until cake springs back when lightly tapped. Cool 10 minutes in pan, then turn out and cool completely on wire rack.

*Make 12 servings

--if you want a *Yellow Cake* (Amaretto Cake)

1 (18.25 ounce) package yellow cake mix

4 eggs

1 (5.1 ounce) package instant vanilla pudding mix

2 tablespoons amaretto liqueur

1/2 cup water

1/2 cup vegetable oil

1/4 teaspoon almond extract

1/2 cup amaretto liqueur

1 cup sifted confectioners' sugar

-Yields 1-10 inch Bundt pan

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.

2. In a large bowl, combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract, and 2 tablespoons of the amaretto; blend together well. Pour batter into the prepared pan.

3. Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of cake comes out clean. Remove cake from oven and while it is still warm, poke holes in the surface. Drizzle with the Amaretto Glaze, insuring that some of the glaze fills the holes. Let the cake cool for at least 2 hours before removing from the pan.

4. To make Amaretto Glaze: Sift the confectioners' sugar, and combine it with the remaining 1/2 cup amaretto. Blend until smooth. You may add more amaretto as needed.

*Make 12 servings

---in case you need some icing...

Bakery Shop Icing

1/2 cup butter, softened

6 tablespoons shortening

1 cup white sugar

2 teaspoons vanilla extract

1 tablespoon cornstarch

1/2 cup warm milk

-Yields 2 cups

1. In a large bowl, cream butter, shortening, sugar and vanilla together. Stir cornstarch into milk and add to butter mixture. Beat at low speed until well blended. Beat another 5 to 7 minutes until icing is creamy.

2. Note: This icing will appear curdled at first, but continue beating and it will become smooth.

*Make 10 servings

Answer 3

3 eggs

6oz flour

6oz butter

6oz caster sugar

Cream the sugar and flour together ( sort of push the sugar into the butter till it's all smooth

Mix in the eggs

mix in the flour

spoon into cake cases (if you want fairy cakes)

cook for about 15 mins at 180 degrees C

what is the world coming to, my 12 yr old can do this...

Good luck, hope they turn out well!

Answer 4

oven

Answer 5

click on the links to find out..

good luck..

Answer 6

you put them in theovena dn turn it ion

Answer 7

Same weight of flour, sugar and butter. For example.....

8oz of self raising flour, sugar and butter

3 eggs

1 teaspoon baking powder

Chuck it all in a bowl and mix.

Grease a tin or a ovenproof dish..or line with greaseproof paper

Pure it in and put it in the over on 160 for about 3/4 of an hour before you check it in the middle with a dry knife.

If knife comes out wet...leave it in a little longer...If knife is dry..it's cooked.

Treat your self to a cook book...Bakeing is fun.

Answer 8

Put them in the oven.

Sheesh.

Answer 9

i have a fool proof cake mixture for you put the oven on at 200 or gas mark 5/6

6oz butter

6oz sugar mix together

add 3 eggs mix again

6oz flour and mix again

if you want a chocolate cake add 2oz of cocca powder and take out 2oz of flour

if you want a victoria sponge add valina essence about a teaspoon

get some grease proof paper cut into disks line your cake tins then your cake wont stick

put into the oven and cook about 25mins

press the top if it springs back its cooked if not put it back in

its really easy honest.

When you made one dont forget a slice for me.

Answer 10

Find a recipe and  follow it or buy a ready bake cake

Answer 11

If you want to bake a cake from scratch, then my best suggestion would be a cookbook, and the best I think is "The Joy of Cooking" as they have very clear instructions.

I have always had great success with the box cake mixes.  Just follow the directions as written on the back of the box, then set your timer for 5 minutes less than the cooking time recommended.  When the timer goes off, use the toothpick test (insert a toothpick in the middle of the cake - if it comes out clean then it's done).  The biggest secret I know is to absolutely not overbake a cake, from scratch or from a box.

If you want an online source for cake recipes, the absolute best site is www.allrecipes.com

I hope this helps.  Happy baking!

Answer 12

Have a look at a recipe book and just have a go. I'm lucky to have loads of training but there is nothing quite like making your own. Make sure you have the right oven temps. for the relevant recipe. If the results aren't perfect then perhaps ask someone who can help - otherwise just keep trying. Some of the easiest things to try first with little failure are biscuits. The main thing with all cake making is a light hand - don't overmix! But just have a go - its great fun. WARNING - you may get addicted to this pastime and get fat like me!