Just a quick post today, and I’m going to tell you my top tips for creating the fluffiest cakes and the best icing. I’ll begin to do more recipes when my exams are over.
- Cream the butter and sugar for 5 minutes
At the beginning of making your cake batter, a lot of recipes will ask to cream the butter and sugar first. A lot of mistakes people will make is mixing them together only until they are just mixed together for about a minute.
However, you want to spend a lot longer mixing them together and getting lots of air into the mixture. This way your cakes will end up nice and fluffy. The best way to tell if you creamed them enough is if the colour is now a lot paler (almost white) and the grainy texture of the sugar is reduced a lot.
2. When adding the flour into the wet mixture don’t beat for long
This is just the opposite of the first tip. You have beaten your wet mixture quite a lot but now you add the flour you don’t want to work it too much.
Just mix together until its combined, don’t spend any more time. This is because you don’t want to start working the gluten in the flour. It will only create a denser cake.
3. When making buttercream mix for 5 mins at least
The longer you beat buttercream the fluffier and the paler it becomes. If you are wondering why your buttercream is never white is probably because you aren’t beating it for that long. Or sometimes adding just a drop of blue food colouring can whiten it but try beating it longer first. However, this tip doesn’t work if you are making cream cheese frosting because after a few minutes of beating the cheese can separate.
Hope this helped!