• Fun Facts & Substitutions

    Posted on September 2, 2013 by admin in Uncategorized.

    - No cake flour on hand? You can substitute this by using regular all-purpose flour and cornstarch. For each cup needed, start by adding 2 tablespoons of cornstarch to a 1-cup measuring cup; fill the cup with all-purpose flour and level the top.

    - Self-rising flour is not to be used interchangeably with all-purpose flour. The difference is that self-rising flour has baking powder already in it. If you want to substitute all-purpose for self-rising, you can add 1-1/2 teaspoons baking powder and 1/2 teaspoon salt to 1 cup all-purpose flour. To lower fat and calories in your cake, replace half of the oil with applesauce or yogurt. This will add moisture without adding fat.

    - To lower fat and calories in your cake, replace half of the oil with applesauce or yogurt. This will add moisture without adding fat.

    - Ever wonder why chocolate cake recipes call for boiling liquid to be added to the batter? The hot liquid helps to release the flavors of the chocolate.

    - If you’re baking a layer cake and can’t quite figure out how to divide the batter evenly between pans, you can stand a knife in each pan to see if the batter is measuring up to the same point. Most cake recipes can easily be converted to cupcakes.

    - The average cake recipe that would produce two 9-inch cakes should generally make enough batter for 24 to 36 cupcakes. Oven temperature should be kept the same, though baking time will change from anywhere between 15 to 30 minutes, depending on the recipe. You’ll have to keep an eye on them!