Wednesday, May 29, 2013
Day Five
More cake baking for the camps was done today, similar to last Thursday. Mary came in again and together we made two more giant quantities of vanilla cake for the kids' camp this summer. Mary used most of the first batch to fill the pans, and I scooped the last two. Mary also taught me how to get rid of bubbles in the cake; getting rid of the air pockets creates a cake that is much more moist. She started on the second batch while I finished the batter and cleaned some dishes. When she finished the batter, Tammy took a look at the cake and noticed something was missing, maybe water. Mary was positive she put both the water and oil in the batter, but when I scooped the second batch I agreed it was much thicker than the first. Fortunately, the recipe is hard to mess up and the second batch tasted just as good as the first! We cooled and cut off the tops of the cakes to level it out. Then wrapped the freshly baked cakes and placed them in the freezer for future use.
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So how do you get rid of air bubbles in cake? I didn't know that by doing this it made the cake moister!
ReplyDeleteWhat ages are the campers that will be coming?
Mrs. Harle
You can get rid of air pockets by basically banging or dropping the pan on its bottom a few times - it's great when you want to release some anger! Then, since our pans are circular, we spun it a few times so all the batter funnels to the center of the pan. Eventually, the batter will level out again and all the air bubbles will be gone. Without air pockets, the air cannot escape when the cake is baking in the oven, allowing all the air to bake into the cake to make it moist!
ReplyDeleteMost of the registered campers are either eleven, twelve, or thirteen years old.
Kaysee