Cakes by Lily


"Sharing The Sweetness of Life"

TIPS and TRICKS

IF ANYONE HAS TIPS OR TRICKS TO DONATE TO MY WEB-SITE IT WILL BE REALLY APPRECIATED & CREDIT WILL BE GIVEN TO YOU. PLEASE E-MAIL ME   

THANK YOU AND GOD BLESS YOU !!!!!!



HOMEMADE
"SELF RISING FLOUR"

From King Arthur Flour

Self-rising flour is flour with baking powder and salt already added. A staple in many Southern recipes, it's traditionally milled from softer, lower protein wheat, which is what grows in the South; and it produces softer, more tender baked goods than all-purpose or higher-protein flours.

Homemade self-rising flour can be used in any recipe that calls for self-rising flour. To replicate soft, Southern-style self-rising flour, start with our Perfect Pastry Blend (10.3% protein) or Unbleached Pastry Flour (8.0% protein), instead of all-purpose; and add baking powder and salt as directed in the recipe below.

If you use King Arthur All-Purpose Flour (11.7% protein) to make homemade self-rising flour, be prepared to increase the liquid a bit in any recipes you use it in (to account for this flour’s higher protein level); and expect the results to be a bit less tender.

whisk the following together thoroughly:
  • 1 cup King Arthur flour (see options above)
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt

Note: If you weigh your ingredients, Unbleached Pastry Flour weighs 3 3/4 ounces per cup; Perfect Pastry Blend, 4 ¼ ounces.

Use as directed in your recipe.

to make a larger amount of self-rising flour:
  • 8 cups King Arthur flour (see options above)
  • 4 tablespoons baking powder
  • 2 teaspoons salt

Whisk together thoroughly. Store in an airtight container at room temperature.




HOW TO MAKE
"CAKE FLOUR"

1) Measure out 1 cup of all-purpose flour. 

2) Remove 2 tablespoons of all-purpose flour . 

3) Replace  with 2 tablespoons of cornstarch.

4) Whisk it together & then sift  flour at least 3 times. 

5)  Pour it into an airtight container in a cool place.





FONDANT & GUMPASTE:
Taken from  "Cake Central"

When using fondant, knead in about 2-4 tablespoons of 10X sugar to each cup of fondant works great. The fondant should no longer stick to your board or rolling pin. This makes a firmer molding that won't stretch or tear while placing on the cake.

If using gumpaste, the general rule is the more detailed the mold, the firmer the gumpaste should be. To get the best results on deep or very detailed molds, add 1 teaspoon of tylose to 8 ounces of gumpaste and knead thoroughly. Wrap it in an airtight bag and refrigerate overnight. Before using gumpaste, knead it until very pliable using a small amount of shortening on your hand. Push gumpaste firmly into mold and trim off excess from back. Unmold gumpaste and let dry. Sometimes, I freeze the mold with the gumpaste for 10-20 minutes then unmold for even better detail.


ROYAL ICING

Royal Icing is excellent for making flowers and other decorations that can be kept in an air-tight container for an indefinite period of time. It is also very sensitive. So always start with absolutely clean utensils. If necessary, use vinegar in the last rinse . The other important thing to know is that you need to beat for the 10 mins or until it is light, fluffy & matt, not shiny. LILY'S TIP........The best test for good royal icing is if it comes out of a bag with PME tip #1  with ease (make sure it's not runny). It has to hold it's shape.


EASY "MASHING OF BANANAS"
Lily's Tip
Use "potato ricer" and you'll get smooth puree of bananas every time, no more lumps. I discovered it one day, when I could'nt find my "potato masher" which I've always used. Now I only go for the former.


INEXPENSIVE "PAN RELEASE"


This is fool-proof way to have your cake fall out of your pan every single time.....guaranteed!!!

1/2 cup Oil
1/2 cup Shortening
1/2 cup Flour
Mix all of this & whisk until it's nice & smooth. Store in an airtight container & store in cool area of your kitchen.
When you're ready to bake a cake, just dip into this mixture with a clean brush & brush the inside surface of the pan. Then pour your batter in & bake for the required time.
When done, let it cool for about 5 mins in pan, then flip over onto wire rack & complete cooling.
Voila! You have perfect smooth sides everytime. Try it, you'll never go back to any thing else.




LEMON/LIME REFRESHER:
Lily's Tip


When lemons & limes are in season, buy them, zest  & juice them & freeze in ice-cube trays & save the skins & freeze them also.
You can use the frozen skins to freshen your garbage disposal & also keep the blades from getting dull with the frozen skins, instead of plain ice cubes !!!!