We at bakisto – the cake company offering a different variety of cakes for customers. There’s nothing quite like sharing generous slices of mouthwatering homemade cake with family or friends. In making a cake you are taking advantage of some magical scientific transformations to create something sugary, delicate and delicious that everyone will love – and love you for. Like many people, I was inducted into cake making at the apron of my mother. Some of my most treasured memories are of scooping fairy cake mixture into little paper cases, dipping my fingers into the melted chocolate icing, and the satisfaction of eating the misshapen creations for tea.
Rainbow
Making cakes like these might seem like an ageless tradition, but actually this type of light, airy cake is a relatively new invention.
As a child, the overriding characteristic of cakes was the sweetness of refined sugar. However, the role of sugar in cake is much more complex. Initially it carries air bubbles into the mixture. It has a tenderising effect, as it softens flour proteins. It also lowers the caramelisation point of the batter, allowing the cake crust to colour at a lower temperature. Finally, it helps to keep the cake moist and edible for several days after baking.
Salt is another vital ingredient as it acts both as a taste enhancer and to strengthen the gluten network.
Cook this cake along with us on the Food Network Kitchen app! Culinary producer Ali Clarke will walk you through the steps and demonstrate just how clever this cake is.
Baking Tips:-
Preparing depends on the science of painstakingly considered and appropriately estimated fixings to make culinary enchantment: light-as-air bread rolls, chewy treats, flaky coverings and wet cakes. Other than great estimating spoons, the way to heating achievement is new, acceptable quality fixings. With this aide, you’ll be prepared to stock your storeroom and heat like a professional.
