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The Real Cake Manual
The Real Cake Manual
Jon A. Fisher, Veena Devaraju, Zach Vickery Professor Holladay TECM 2700-001 November 14, 2013
Table of Contents
iii
Table of Contents
Table of Contents......................................................... iii Introduction................................................................ v List of Supplies/Equipment.................................................. 3 Ingredients............................................................... 3 Equipment................................................................. 4 Preparing................................................................. 9 Baking................................................................... 10 Decorating............................................................... 13 Troubleshooting............................................................ 19 Troubleshooting Images:.................................................... 21 Index...................................................................... 24
Introduction
Introduction
Have you ever wanted to bake a cake and didnt know where to start? With this manual even a beginner will be able to bake a delicious cake. This manual will take you through the step by step process of making a red velvet cake from a box of store bought cake mix. This manual will cover equipment, ingredients, and the instructions needed to make a red velvet cake. Included will also be a troubleshooting section, in case your cake doesnt meet expectations. The cake described in this manual uses store bought mix, and will not include advanced techniques.
List of Supplies/Equipment
List of Supplies/Equipment
Ingredients
(3 Large Eggs)
(1 Package of
Equipment
.
List of Supplies/Equipment
(1 Butter Knife)
(1 Rubber Spatula)
(1 Large
(1 Oven)
Preparing
Preheat the oven to 350 degrees farenheit.
Fold 2 paper towels into a single square. Apply a small amount of vegetable oil to the square and use it to grease the baking pan by wiping the oil onto the sides and bottom of the inside f the baking pan.
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Baking
Blend the cake mix, water, oil, and eggs into a large bowl until moistened
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Place the 13X9 baking pan into the oven and set the timer for 25-28 minutes.
Turn off the oven and allow the cake to cool for at least 15 minutes once the timer goes off.
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Decorating
Use the rubber spatula to apply an even coating of frosting to the cake.
Apply the sprinkles after the frosting is added. The finished cake should look something like the image below.
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16
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Chapter 3: Troubleshooting
Troubleshooting
19
Troubleshooting
Baking a cake may sound like an easy task, but the final product can be compromised if the baker does not pay attention to detail. A few examples of cake malfunctions are listed below. This is not a detailed, comprehensive list, but instead covers basic problems encountered. Images are provided for visual reference. Problem Type Fallen Cake (Image 1) Signs/ Characteristics The center/part of the cake has sunken in, collapsed. How to Fix 1. Make sure the cake is being baked at the right temperature. Refer to the recipe for proper temperature settings. 2. Double check the ratios of the ingredients used. Too much flour, sugar, or other ingredients can cause cakes to fall in. Refer to the recipe for proper measurements of ingredients. 3. High altitudes can also cause cakes to fall in. In these circumstances, special cookbooks written for high altitude bakers exist. These kinds of recipes can be
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How to Bake A One Layer Red Velvet Cake found online. Refer to these resources.
1. Check how long the cake was set to bake. Overbaking can cause cake splitting. 2. Double check the amount of liquids mixed into the
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3. Double-check the oven temperature. Above average temperatures can cause cake splitting. Refer to your recipe for the recommended temperature.
The cake is not moist to the touch, but instead has a dry quality to it. The cake tends to crumble.
1. Double-check the amount of liquids in the cake mix. Too little liquid will certainly make the cake dry. 1. Check the expiration dates on all ingredient packaging before baking.
Troubleshooting Images:
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(Image 1)
(Image 2)
(Image 3)
Troubleshooting
23
(Image 4)
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Index
Baking.......................................................... iii, 7, 9, 19 Cake........................................................... iii, 7, 19, 20 Eggs........................................................................ 3 Equipment........................................................ iii, 7, 3, 4 Ingredients........................................................... iii, 20 Oven........................................................................ 6 Pan......................................................................... 4 Troubleshooting............................................... iii, 17, 19, 21