[Keiko#5] Tips to improve your cake...

Hi -,

Did you already try the Strawberry Shortcake? :-)

Remember that we want to make a PERFECT
Strawberry Shortcake.

So, just in case that your cake did not turn out
100% perfect, let’s inspect the top three possible reasons.
(and how to fix them)


Read carefully, because the tips apply to many
other cakes as well…

** Problem #1 **
The cake did not rise well.

Possible reasons:
(a) The oven temperature was too low or
the oven was not pre-heated well enough.

The liquids in the batter then do not produce
enough steam to make the cake rise.

Solution:
Pre-heat your oven well. I usually turn on my
oven when I start measuring the ingredients.

(b) The egg was not beaten long enough.
There’s not enough air incorporated into the
egg/sugar mix and the resulting batter is too dense.

Solution:
Just be patient and beat the egg longer. :-)
It really takes a long time (ten minutes or more)
to get the right consistency.

Watch the Strawberry Shortcake video again to
see the desired consistency of the egg.


** Problem #2 **
The cake sinks/collapses during or shortly after baking.

Possible reasons:
(a) The dry ingredients were not mixed into the batter
well enough. It’s the gluten from the flour that gives a
cake its stability and structure.

Solution:
Use a spatula (not a wire whisk or mixer) when mixing in
the dry ingredients. It’s easier to get a uniform consistency
with the spatula.

Make sure there’s no flour sticking to the side or bottom
of the bowl.

This often happens when only using an electric mixer.

(b) The baking temperature was not right.
If the temperature is too high, the cake will rise too fast
and then collapse as there was not enough time for the
cake to build a firm texture.

Solution:
If you have an oven with fan option (air circulation),
turn the fan OFF. If that’s not possible, slightly reduce
the baking temperature next time.


** Problem #3 **
Unable to cut the cake into three layers.

Possible reasons:
(a) Cake did not rise enough. —> see problem #1

(b) You used a larger cake ring/pan.

Solution:
When using a larger (or smaller) cake pan, you need to
adapt the amounts for all ingredients.

Use the pan conversion tool to calculate the correct
conversion factor:


http://keikos-cake.com/panconversion/


Other than that, it’s just a matter of PRACTICE.
Yes, practice makes perfect. ;-)

So, don’t give up when your layers aren’t perfect.
You will get better at it over time.

And if you can’t cut the cake into three layers,
then just cut it into two layers.

The cake will still be delicious! :-)


I hope these tips bring you closer to your perfect
Strawberry Shortcake.

When you have more questions, just reply to
this email and ask.

I will try to help. ;-)


Keiko

P.S.: The next email is about… CHOCOLATE! (yippie) :-)

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“I found Keikos-Cake web site by accident
while looking for a recipe several years ago
on the internet. I wondered in and that was it
I was hooked, especially after trying a few of
Keiko’s recipes. The pictures, the PDF lessons
and the Video lessons are incredible.
All of the recipes are of A+ standards and
Keikos takes the most difficult recipes and
makes them look easy.
I will remain a member for life”

Ray Horton, Lake Worth , Florida USA
(member of keikos-cake.com)

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