CAKE-MAKING
Consistent success in cake-making is more likely to be achieved if these simple rules are observed:— Firstly avoid trouble by having all utensils in readiness; such as mixing bowls, wooden spoon, measures, weights, egg-beater, etc. Next give attention to your tins; large cakes call for tins that are well-greased, and then lined with a double thickness of grease-proof paper. With extra large cakes also it is desirable to place a double thickness of brown paper around the outside of the tin.
For sandwiches the tins should be well greased with butter and sprinkled with sugar, then inverted to remove surplus sugar. Next see to your oven. For sandwich cakes have a very hot oven—much hotter than for loaf cakes.
When all these advance preparations have been made proceed with the mixing; after assembling all the necessary ingredients.
Orderly preparation, as suggested above, will make the task of cakemaking more easy, enjoyable and accurate.
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Bibliographic details
Waikato Times, Volume 126, Issue 21036, 12 February 1940, Page 5
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154CAKE-MAKING Waikato Times, Volume 126, Issue 21036, 12 February 1940, Page 5
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