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3 cake tips from mom every baker should follow

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I was having a discussion with my mother this afternoon about baking, since I plan on trying to make madeleines again Sunday morning.

My mom has always been a really great baker. We have always had homemade deserts for all special occasions. At Christmas time, we have cannoli, around 10 different kinds of cookies, and more.

Recently, I have decided to use Evernote to collect recipes and different tips from her (and likely other places too). As we were discussing my madeleines, we started talking about cake.

I thought I’d share these things here, too! These 3 tips is something she said was on most recipes, but a lot of time people skim over them and don’t follow them directly.

  1. With most cake, all diary has to be brought to room temperature.
  2. Gradually add sugar into beaten butter.
  3. Add dry ingredients alternately with milk, and you only stir them in you don’t beat them in.

Ok, that’s it! Hope these tips are helpful to some other (perhaps newb like me?) baker.

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