10 baking secrets only pastry chefs know
The mold
Although silicone molds are practical and convenient, when it comes to baking loaf cakes the result is much better when you use a buttered, metal cake mold. If your mold doesn’t have a non-stick coating, be sure to cover it with buttered wax paper.
But if you really want to use a silicone mold, you should know that the baking time will be longer.
How much batter should I put in the mold?
The quantity of batter should never exceed ¾ of the height of the mold. If you put too much batter, the cake will bubble over and spill into the oven. If you use a mold that’s too big, then the cake will be too thin and the result will flat and hard.
A fun idea for a creative cake is to bake them in recycled metal cans, just be sure to only fill it ¾ of the way.
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Ingredients
- 2 large water or soda bottles (empty)
- 2 cups flour
- 1 cup sugar
- 2 sticks butter
- 6 eggs
- 1 tbsp baking powder
- 1 cup heavy cream
- 4 tbsp cocoa powder
Method
- Preheat oven to 350°F.
- Ready 2 large plastic bottles, cleaned and dried.
- Add 1 cup of flour to each bottle.
- Add 1/2 cup of sugar to each.
- Melt butter, then add equal halves to each bottle.
- Add 6 eggs, 3 in each.
- Add 1/2 tbsp of baking powder to each.
- Add 1/2 cup of heavy cream to each.
- Shake the bottles thoroughly until the contents are well mixed.
- In one of the bottles only, add the cocoa powder.
- Beginning with the cocoa powder mixture, add a dolop of batter to the center of a circular
- baking tin. Do the same with the other mixture, placing the dolop directly in the center of the previous one.
- Continue with alternating additions of each mixture until all batter is used and the tin is full.
- Place in the oven and bake for 30 minutes.
- Serve and enjoy!