Today I re-visited a subject I have left dusty for quite a while - the cake chemistry.
How hard can it be?
1# The cake flour
I couldn't be bothered to buy another pack of different flour just for the sake of this cake. So I decided to make it work with whatever I have.
To make cake flour from all purpose flour;
A cup of all purpose flour, take 2 tablespoon out,
replace with 2 tablespoon of cornstarch,
sift for 5 times.
Thus I am covered in flour just only 5 mins into the baking laboratory - so much effort was put into the sifting
2# Beat till fluffy.
And... How fluffy is fluffy? Bubbly?
My brain drearily brought back a collection of memory of how fluffy batter looked like.
3# Batter is for 3 layer cake and all I have is teenie-weenie mixer
Should have bought the stand mixer a long long time ago for occasions like this.
Anyway, it's a good investment. Now all I have is a small hand mixer to mix batter far to much a volume for its capacity (and where is the metal thingy for the mixer??), plus a couple of muscles.
In my head, I kept muttering "For toned arm, toned arm." These are my mantra when the mixer could no longer beat the hardening batter as I added flour bit by bit. Eventually I had to use a wooden spatula to mix. Hafta make it work remember?
4# And for the frosting, we need another set of ingredients
Hmmm... *grab two cans of Betty Crocker's icing from the shelves*
Done.
I haven't been baking for a really long time and this has left my baking sense rusty. Anyways, I made it through. Can't wait to start decorating. :)
No comments:
Post a Comment