Cakes

Babydance · Feb 19th, 2010, 13:10 PM

Hello ladies,

Could you help? What is the secret to a rising cake? How long should i fold it for? (think im maybe not doing it long enough?

Also in the UK what do i need if i was to start my own cake business from home?

Thank you!!

xx

Kitten · Feb 19th, 2010, 14:06 PM

There's a cake making group in the Groups forum, you might have more luck there x

midori1999 · Feb 21st, 2010, 06:19 AM

Air is the main thing that makes cake rise. So, sift the flour twice (use self raising, and I always add about half a teaspoon of extra nbakign powder per 8oz of flour too) beat the butter and sugar together really well, beat the eggs before beating into the butter and sugar mixture a bit at a time and then gently fold in the flour. Try to fold it in slowly and with as few 'folds' as possible so as not to knock the air out of the sifted flour. A large metal spoon (liek a serving spoon) is best.

Also, dont' 'flatten' it too much once in the tin.

*don't add too much baking powder though, too much makes cakes sink.

Babydance · Feb 21st, 2010, 10:22 AM

Thanks very much hun!!! Xx

Feb 19th, 2010, 13:10 PM	#1
Babydance Mum (Mom) BnB Addict Join Date: Oct 2008 Location: Uk Posts: 3,948	Cakes Hello ladies, Could you help? What is the secret to a rising cake? How long should i fold it for? (think im maybe not doing it long enough? Also in the UK what do i need if i was to start my own cake business from home? Thank you!! xx

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Feb 19th, 2010, 14:06 PM	#2
Kitten Mum (Mom) BnB Addict Join Date: Oct 2008 Location: Crawley, England Posts: 6,343	There's a cake making group in the Groups forum, you might have more luck there x

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Feb 21st, 2010, 06:19 AM	#3
midori1999 Pregnant (Expecting) BnB Addict Join Date: Feb 2010 Posts: 2,617	Air is the main thing that makes cake rise. So, sift the flour twice (use self raising, and I always add about half a teaspoon of extra nbakign powder per 8oz of flour too) beat the butter and sugar together really well, beat the eggs before beating into the butter and sugar mixture a bit at a time and then gently fold in the flour. Try to fold it in slowly and with as few 'folds' as possible so as not to knock the air out of the sifted flour. A large metal spoon (liek a serving spoon) is best. Also, dont' 'flatten' it too much once in the tin. *don't add too much baking powder though, too much makes cakes sink.

Status: Offline

Feb 21st, 2010, 10:22 AM	#4
Babydance Mum (Mom) BnB Addict Join Date: Oct 2008 Location: Uk Posts: 3,948	Thanks very much hun!!! Xx

Status: Offline

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