Looking back now, it all makes sense.
Cake-loving tendencies, if not inherited, invade an infant's life during the childhood game of "Pat-A-Cake," one of the rites of passage to the toddler zone. The awkward, hand-clapping skill is second only to "smile" on the child-development checklist. After the smiles, it's on to the cakes.I've never known a 5-month-old who demonstrated his attempts at coordination with a chant of "Pat-a-slice of whole-grain bread."
Most babies swallow the cake line early on.
The few who escape recitation of the oft-repeated rhyme during the formative months can count on a big birthday notification of cake's significant place in the world. It doesn't ever seem to matter that frosting fills the ears or crumbs cling to eyelashes, a child's celebration stands complete with a cake.
And cakes continue to designate birthdays thereafter. You don't often think of a birthday pie or a birthday cookie - cake captures the center of attention.
Just ask Martin Backer, longtime manager at Mrs. Backer's Pastry Shop, who recently marked 50 years at the bakery's South Temple location.
"We make between 70 and 100 birthday cakes a day," he said. "A white cake with pineapple filling is the most popular, but it's only a horse's nose ahead of the chocolate cakes."
Customers often wish Backer's could provide cakes without calories, but he laughingly challenges them to pursue that alternative by "only eating one small piece."
Controlled cake-eating may be a "piece of cake" to someone in the baking business, but most folks slice a slab, not a sliver. Professionals, like the Backers, create slab after slab of cake perfection.
Part-time bakers, however, struggle with cake quality.
Simple things like sink holes in a layer or a loaf.
Or half a loaf left clinging to the pan.
Or a heavyweight texture when a cake should be light, or a crumbly concoction when a cake needs to hold together.
Most cake recipes seem straightforward, but any cake baker will tell you that simple instructions can't guarantee success or that a wide range of products result from the same recipe.
A successful baker may have a natural feel for baking but also understands the role of each ingredient. Guesswork may get by in cookies or pies, but cakes require precision.
Susan Purdy, author of "A Piece of Cake," explains, "Good cakes are the product of good recipes - carefully balanced chemical compositions that blend protein foams with flour, fat, liquid, leavening and flavoring. Each ingredient has a specific function and causes a specific reaction with its partners."
Sugar and fat tenderize the toughening action of flour and eggs. Liquids balance dry ingredients, while flavorings enhance the taste.
Together, eggs and flour develop a structure by forming an elastic network that traps expanding gas and steam and allows the cake to rise.
For a lighter, more tender cake, cake flour is recommended.
"Cake flour is milled to produce a flour excellent for baking tender, fine-grained cakes with delicate texture," says a home economist at Betty Crocker. "Cake flour is made from select soft wheat, which also helps to give cakes greater volume."
You can make cake flour from all-purpose flour by substituting two tablespoons cornstarch for two tablespoons flour in a cup. To substitute cake flour for all-purpose flour, use one cup plus two tablespoons cake flour for every cup of all-purpose flour.
All-purpose flour, however, is generally a blend of flours and produces dependable results in baking.
Baking, then, is another story.
Cakes should be baked according to recipe directions, using correct size pans for the amount of batter. Fill the prepared pan half full and place in oven as soon as possible. Leavening agents in the mixture begin to work immediately and will lose some of their power if allowed to stand.
If a butter cake falls, peaks, cracks or has poor texture, consider the temperature of the oven, which should be preheated for 15 minutes. Cakes bake rapidly to give their structure some rigidity. Without this framework, cakes rise and fall because the leavening gases cannot be maintained.
Another consideration is the method by which ingredients are weighed and measured. Substituting jumbo eggs for large eggs can create a difference in the resulting product.
When ingredients are carefully measured and the oven appears dependable, consider the mixing procedures as a source of difficulty. Overbeating develops the gluten or structure of the cake, resulting in a peaked top. Undermixing does not form enough gluten and gives a crumbly, coarse texture, a flat crust and a fallen center.
A cake's fall may also be the fault of the mountain altitude. Most cake recipes adapt to altitudes between 2,500 and 3,000 feet above sea level, but Utah altitudes vary between 4,200 and 4,600 feet. Basic adjustments include a decrease in leavening and sugar and an increase in liquid, but each recipe differs. In a rich cake, for example, shortening may need to be reduced by one or two tablespoons or the amount of egg may be increased. (For detailed information on altitude adjustments, contact the Utah State University Extension Service, 468-3173.)- NOTE: Rose Levy Beranbaum, nationally prominent chef and cookbook author, recently published an encyclopedic examination of cakes and their construction titled "The Cake Bible" (William Morrow and Company; 1988; $25). The collection contains more than 200 recipes, 350 drawings of techniques and equipment and 32 full-color pages of finished cakes.
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Recipes
'Snicker' Candy Cake
Submitted by Allison Bell, South Jordan Approximate cost: $6.76 Preparation time: 50 minutes Yield: 9-by-13-inch pan Evaluation: Chocolaty cake with caramel layer; rich and gooey. A few fussy steps, but worth it for a party or special occasion cake.
1 box German chocolate cake mix
1 bag (14 oz.) caramels
1 package (6 oz.) chocolate chips
1 cups nuts
1/2 cup margarine or butter
1/3 cup milk
Prepare cake mix according to package directions. Pour half batter in greased, floured 9-by-13-inch pan. Bake 20 minutes at 350 degrees.
Melt caramels in butter and milk over low heat. Pour evenly over baked cake. Sprinkle with nuts and chips. Top with remaining batter. Bake an additional 20 minutes; cool to serve.
Deluxe Coconut Cake Texas Style
Submitted by Nancy Catmull, Salt Lake City Approximate cost: $6.41 Preparation time: 40 minutes plus cooling Yield: 9-by-13-inch pan Evaluation: Cake is a bit crumbly, but very moist because of the coconut cream. Easy to prepare.
1 white cake mix
1 box (3 oz.) instant coconut pudding
3 large eggs
1 1/4 cups water
1/4 cup oil
1 large can coconut cream
1 container (9 oz.) non-dairy topping, thawed
1 cup coconut
Combine cake mix, pudding mix, eggs, oil and water in a large bowl; beat at medium speed for 2 minutes. Pour batter into a greased, floured 9-by-13-inch pan; bake at 350 degrees for 30 minutes or until done. While still hot, poke pencil-size holes all over cake. Spread coconut cream over cake; cool. Frost with whipped topping and sprinkle with coconut. Store in the refrigerator.
Concocted-on-the-spot Hot Water Chocolate Cake
Submitted by Alice Oertle, Beaver Approximate cost: $6.25 Preparation time: 15 minutes plus 30 minutes baking time Yield: 3 9-by-5-inch loaf pans Evaluation: Longtime family favorite made "on-the-spot after a movie or a night of dancing." Moist chocolate cake with an interesting touch of maple flavor. Can be baked in a sheet pan but is more moist in a loaf.
4 squares (1 oz.) unsweetened chocolate
1 cube butter (no substitutes)
1 cup boiling water
2 cups sugar
2 cups flour, sifted
1/4 teaspoon salt
1/2 cup buttermilk
1 1/2 teaspoons soda
3 eggs
1 teaspoon vanilla
1 teaspoon maple flavoring
1 teaspoon red food coloring
Frosting:
2 squares (1 oz.) unsweetened chocolate
1/2 cube butter
About 3 cups powdered sugar, sifted
1 teaspoon vanilla
1/2 teaspoon maple flavoring
Hot water
Melt chocolate and butter. When melted, stir in boiling water and sugar. Remove from stove and beat in dry ingredients and buttermilk; blend in eggs, flavorings and food coloring. Pour into 3 greased and floured 9-by-5-inch loaf pans; bake at 350 degrees for 30 minutes.
For icing, melt chocolate and butter. Mix in powdered sugar and flavorings; Add enough hot water to make frosting spreadable. Cake is best served hot with icing dripping down sides.
Triple Lemon Ripple
Submitted by Pat Walker, Salt Lake City Approximate cost: $3.61 Preparation time: 1 1/2 hours including baking Yield: 12 or more pieces Evaluation: Beautiful bundt cake with a cream cheese filling; flavor improves with time.
Filling:
1 package (8 oz.) cream cheese, softened
1 egg
2 tablespoons flour
1/3 cup sugar
2 tablespoons lemon juice
Batter:
1/2 cup butter or margarine
2 teaspoon baking powder
3 tablespoons lemon juice
2 1/4 cups flour
1 1/2 cups sugar
3 eggs
1/2 teaspoon salt
1/2 cup milk
Glaze:
1 1/2 cups powdered sugar
2 tablespoons lemon juice For filling, cream cheese with sugar; add egg and beat until fluffy. Add flour, then lemon juice; set aside.
Cream butter and sugar; add eggs and beat until light and fluffy. Add lemon juice. Combine dry ingredients and add alternately with milk.
Grease or spray 12-cup bundt pan. Pour in half the batter, layer with cream cheese mixture and add remaining batter. Gently swirl knife through batter a few times. Bake at 350 degrees for 50-60 minutes or until cake pulls away from sides of pan. Cool 10 minutes then remove and cool completely. Drizzle with glaze.
South Louisiana Cajun Cake
Submitted by Pam Schroder, Sandy Approximate cost: $4.10 Preparation time: 20 minutes plus baking Yield: 9-12 servings Evaluation: Rich light brown color with nuts and coconut. Unique cake for special occasions, small pieces only.
1 cup margarine
2 cups sugar
6 eggs
1/2 cup milk
1 box (12 oz.) vanilla wafers
Pinch of salt
1 package (7 oz.) coconut
1 cup nuts, coarsely chopped
1 teaspoon vanilla Cream margarine and sugar; add eggs, one at a time and beat thoroughly. Crush vanilla wafers and combine with salt. Blend crumbs into creamed mixture; add alternately with milk. Stir in vanilla, coconut and nuts. Bake in a greased and floured 9-by-13-inch pan, 325 degrees for 1 1/2 hours.
Date Pudding or Picnic Cake
Submitted by Sarah F. Jensen, Salt Lake City Approximate cost: $3.10 Preparation time: 70 minutes, including baking Yield: 9-12 servings Evaluation: Quick and easy with "icing" already included. May be a familiar recipe, but one definitely worth moving to the front of the file. Great to carry out to picnics or neighbors.
1 cup dates, chopped
1 1/2 cups boiling water
1 teaspoon soda
1 cup sugar
3/4 cup shortening
2 eggs
1 teaspoon vanilla
1 3/4 cups flour
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup brown sugar
1 cup chocolate chips
1/2 cup nuts, chopped
Combine water, dates and bring to a boil; add soda and set aside to cool.
Combine sugar, shortening, eggs and vanilla; beat until fluffy. Stir in date mixture. Combine flour, cinnamon and salt; mix well. Blend with date mixture and stir well. Pour batter into greased and lightly floured 9-by-13-inch pan. Combine brown sugar, nuts and chocolate chips and sprinkle over unbaked pan. Bake at 350 degrees for 35-40 minutes.
Strawberry Meringue Cake
Submitted by Donna Carper, Sandy Approximate cost: $4.60 Preparation time: 1 hour including baking Yield: 10-12 servings Evaluation: Attractive and festive dessert; delicate creamy layer cake with strawberry garnish. A little time consuming but worth it.
1 package white cake mix
1 1/3 cups orange juice
4 eggs, separated
1 1/2 teaspoon orange peel, grated
1/4 teaspoon cream of tartar
1 cup sugar
1 pint fresh strawberries
2 tablespoon sugar
1 cup whipping cream
Combine cake mix, orange juice, egg yolks and orange peel. Beat 4 minutes at medium speed. Pour into 2 paper-lined and grease 9-inch round cake pans.
Beat egg whites with cream of tartar to soft peaks, gradually add the sugar, beating to stiff peaks. Spread meringue evenly over cake batter.
Bake at 350 degrees for about 35 minutes; cool. Remove from pans, meringue side up.
Mash strawberries with 2 tablespoons sugar; whip cream until stiff and fold in strawberries.
To assemble: spread 2/3 of cream mixture over bottom meringue. Reserve a few whole berries, slice remainder and place over cream mixture. Add top layer. Garnish with remaining cream mixture and reserved berries. Keep refrigerated until serving time.
Whole Wheat Carrot Cake
Submitted by Mary P. Barfuss, Bountiful Approximate cost: $4.90 Preparation time: 20 minutes plus baking time Yield: 12-15 servings Evaluation: A different twist on a favorite carrot cake recipe; whole wheat flour and brown
1 cup oil
2 cups brown sugar
3 eggs
1 cup carrots, grated
1 can (15 oz.) crushed pineapple, drained
1 teaspoon nutmeg
1 teaspoon orange peel, grated
3 cups whole wheat flour
1 teaspoon salt
1 teaspoon soda
1 teaspoon cinnamon
2 teaspoons vanilla
1 cup raisins
1 cup nuts, chopped\ Cream oil with sugar; add eggs. Stir in carrots, pineapple, nutmeg and orange peel. Stir together and add other dry ingredients, then fold in vanilla, carrots and raisins. Pour into greased, floured 9-by-13-inch pan at 350 degrees for 50 minutes. Frost with cream cheese icing if desired
Chocolate Beet Cake
Submitted by Ellen Partridge, West Jordan Approximate cost: $3.47 Preparation time: 5 minutes plus 45 minutes baking Yield: 1 9-by-13-inch pan Evaluation: Surprise ingredient creates a moist, flavorful chocolate cake; similar to chocolate zucchini or chocolate mayonnaise cakes. Can be baked in 9-inch layer pans but makes a dense layer.
1 package devil's-food cake mix
1 package (3 oz.) instant chocolate pudding
1 cup orange juice
1 tablespoon grated orange rind
4 eggs
1/2 cup oil
2 cups grated or diced beets\ Combine all ingredients and blend 4 minutes on medium. Turn into a greased 9-by-13-inch pan and bake at 350 degrees for 45 minutes. Cool 15 minutes before cutting.
Two Egg Sponge Cake
Submitted by Marilyn Henriksen, Salt Lake City Approximate cost: $1.10 Preparation time: 15 minutes Yield: 6-9 servings Evaluation: Easy to prepare; no special methods or equipment needed. Moist but a little chewy on the top; custard flavor with no oil or fat. Reader identifies the recipe as a prize winner in the 1947 Deseret News Centennial recipe contest.
2 eggs, separated
1 cup sugar
1 teaspoon baking powder
1 cup cake flour
1/4 teaspoon salt
1/2 cup cold water
1 teaspoon vanilla or 1/2 teaspoon lemon extract and 1/2 teaspoon vanilla Beat egg whites until stiff Beat yolks until thick. Gradually beat in sugar. Sift together dry ingredients and add alternately with cold water and flavorings. Fold in egg whites last. Pour into buttered and floured 8-by-8-inch pan.
Bake at 350 degrees for 25 minutes; invert until cool and remove gently. Great for strawberry shortcake squares.
Graham Cracker Whipped Cream Cake
Submitted by Sidney Wallace, Ogden Approximate cost: $2.95 Preparation time: 50 minutes Yield: 12 servings Evaluation: Interesting change of textures and flavors in a very rich concoction.
1/2 cup butter or margarine
1 cup brown sugar
3 eggs, separated
3/4 cup milk
3 cups graham cracker crumbs
1 1/2 teaspoons baking powder
1/3 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon almond flavoring
1 cup whipped cream sweetened Cream butter or margarine with brown sugar; add egg yolks and beat 2 minutes. Combine crumbs with baking powder and salt; add alternately with milk. Stir in flavorings; fold in stiffly beaten egg whites. Pour into a greased 9-by-13-inch pan and bake at 375 degrees for 35 minutes. When cool, frost with whipped, sweetened cream.