Before we go into cake decorating. There are somethings we need to
know about cakes (Sponges). There are different types of sponges
examples are :- Vanilla, chocolate, red velvet, orange, strawberry,
lemon, carrot, fruit, coconut, chilli.
We can sit down
all day long mentioning names of sponges and that doesn't mean we will mention all the cakes in the world. We all know that when cooking or
baking it all falls down to taste, what you like and most especially Science! We might hate it but if you want to be a good cake maker or a chef. It all falls down to Science! Trust me, it kills me to say it
but it does. If you love cooking or baking or making things that have
to do with measurement. It all falls down to Science!
It
all starts with knowing what the importance of what each ingredient
does to what your making. We are going to start with importance of
cake/sponge ingredients. We are going to take a trip back to the basics
and trust me. If you like baking all these will be enjoyable and
pleasurable for you to read and easy to understand.
Lets start with the first thing that comes to our mind when we want
to bake a cake. Get a paper and a pencil. I always use a pencil. That's
just me! You decide what type of cake you want to make and start
with what you need for the cake. We are going to go with a
traditional Victorian sponge/ pound cake like the Americans call it.
We start with Butter 500g,
Caster sugar 500g
Eggs 500g
Flour 500g
Baking powder 13g
Vanilla essence 1teaspoon
Roughly how many eggs make 500g?
ReplyDeleteA large egg weighs between 50 to 54g/500g is to 17.6oz. Another way is by cracking your eggs and weighing them. Am sure if you use 10 large eggs. That would be fine but to be on the safe side weighing the eggs is the best way.
ReplyDeleteEstherfairs.
thanks!
ReplyDelete