Ideas . . ABOUT CAKE-MAKING

Dominion, Volume 27, Issue 187, 7 May 1934, Page 5

Ideas . . ABOUT CAKE-MAKING

Calie-nuMng enthusiasts wi,U appreciate those useful hints: —

It is better to have a hot oven that is cooling down than a cool oven that is wurtning up. Bor this reason always see that the oven is thoroughly heated, before putting either calces or pastry into it. Small and plain calc.cs require a fairly quick oven. Jfruit cakes require a slow oven. In both cases sec that the oven is of the desired, temperature, and then allow the cakes time for cooking. Do not keep opening the oven door to see ichat progress is being made. Many cooks make fruit cakes, only to discover that they have created, a. masterpiece that is plain cake at top and fruit cake at bottom. This is due to having 100 thin a mixture. The right consistency is Io have the mixture just stiff enough for a. spoon to stand in it. Another good plan to help fruit remain in place is to roll in flour after washing and drying, and before adding to the other ingredients. The sides of a large fruit cake should be. protected against overheating by running a double strip of brown paper round the outside of the cake tin. Huns, rock-cakes and the like, should be cooked in floured, not greased, tins. They will not. stick and will taste better. When closing the oven door, see that it does not bang. Banging may put out the gas. and will certainly help io make the cake heavy.