Cake Recipes

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Cakes are always an easy first choice when thinking of a dessert to make for guests or for your family. All cakes require the same basic ingredients of flour, sugar, milk, oil and eggs. The variations come not only from the flavour choices or the frosting options, but even the basics can change the outcome of the cake.

The more eggs you use to the flour, the more the cake will be able to rise, but it will also be more dense and have a consistency of a pudding.

The more oil you use to the flour, the more moist it will be, but it will not rise as well.

The type of flour you use is also crucial to your required outcome. If you want a light and fluffy cake, always use a cake flour. If the recipe is not specific, the safe bet is all purpose flour. All other flours will make the cake more chewy, dense and [in my opinion] un-cake-like.

Some cakes are more sensitive than others to its baking environment. To be on the safe side, always follow the following procedures unless the recipe specifies something else:

• Preheat the oven until it reaches the ideal temperature of the recipe
• Have all the ingredients and equipment you will need nearby before you start
• Grease and flour the pan
• Use an electric hand mixer and a bowl with high and rounded sides
• Never crack an egg into the mix, break the egg on a flat surface and open into a cup before putting into the mix
• After beating the cake mix, pour into the pan immediately
• Place cake in the center of the oven
• Avoid extremely loud noises or activities that will vibrate the oven - it is the vibration not the noise itself which can make the cake turn out wrong
• Do not be tempted to open the oven too often, wait until it is close to the end time before you open it
• Use a toothpick and poke the center of the cake at the end time - if it comes up clean the cake is done
• Let the cake rest in the pan for about 3 minutes before trying to turn it out on a cooling rack
• Never frost a cake until it is completely cool

What many Americans call pudding is a different thing than original puddings. Many will classify what used to be pudding as a cake. Unlike the instant mixes or the shelved packages of ready made pudding, traditional pudding is made of the same cake ingredients, but generally boiled, although it could be baked. This kind of pudding is very close to a custard with the addition of ingredients to cause a rising process.

With all this in mind, here are some cake recipes for you.

• Bread Pudding
• Crazy Cow Cake
• Fruit Crumble
• Grace's Tomato Soup Cake (Passions)
• Fruited Oat Bran Muffins
• Pancakes
• Pineapple Upside Down Cake

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