Question for people who bake cakes from scratch

[Anonymous]

I recently had this cake at a party and it was one of the most delicious things to touch my lips.

https://thebestcakerecipes.com/strawberry-almond-layer-cake/

This will be the first cake I have baked in my 44 years of life. Should bake this in a springform pan, or will it leak? Or should I stick to a traditional cake pan? The end product is a very lite and delicate cake.

[Anonymous]

The recipe says to use round 8” cake pans. Why would you use springform?

[Anonymous]

Anonymous wrote:The recipe says to use round 8” cake pans. Why would you use springform?

Because that is what I have (I am a cheesecake one trick pony) and it is easier to release so I hear.

[Anonymous]

So many good instant box cakes.

[Anonymous]

Anonymous wrote:

Anonymous wrote:The recipe says to use round 8” cake pans. Why would you use springform?

Because that is what I have (I am a cheesecake one trick pony) and it is easier to release so I hear.

You’ll be fine. Grease it as if it’s a regular pan

[Anonymous]

You can use a springform pan. Line the bottom with parchment paper and run a thin icing spatula or a knife around the sides before you release it.

This is a weird mixing method but I think it’s just a butter cake. It should be fine.

[Anonymous]

If you only have springform, that will be fine, but you know you need two, right?

[Anonymous]

First step: wait til strawberries are in season. This is an early summer cake, not a December one. Even if you can buy berries year round, the ones you get this time of year will be a disappointment.

[Anonymous]

Anonymous wrote:If you only have springform, that will be fine, but you know you need two, right?

She doesn't need 2. 2 is just more efficient.

[Anonymous]

Anonymous wrote:First step: wait til strawberries are in season. This is an early summer cake, not a December one. Even if you can buy berries year round, the ones you get this time of year will be a disappointment.

Just use strawberry preserves, the simplest chunkiest version you can find. It’ll be great.

[Anonymous]

Since this is your first time baking a homemade cake, follow the directions exactly as is. If it says use 8” then use 8”. I do think a springform pan is fine, but then your cooking times may get jacked up, so I wouldn’t recommend it unless you use two 8” Springforms (if those exist)

[Anonymous]

Anonymous wrote:Since this is your first time baking a homemade cake, follow the directions exactly as is. If it says use 8” then use 8”. I do think a springform pan is fine, but then your cooking times may get jacked up, so I wouldn’t recommend it unless you use two 8” Springforms (if those exist)

I really think the directions are bad. But I’m sure it will be fine. I’m just saying, OP, don’t use this mixing method on other cakes. Generally for a butter cake you want to cream the butter and sugar and mix the flour at the end to avoid over mixing it and activating too much gluten. And for white cakes you often beat the egg whites separately.

[Anonymous]

Anonymous wrote:First step: wait til strawberries are in season. This is an early summer cake, not a December one. Even if you can buy berries year round, the ones you get this time of year will be a disappointment.

Nah, just pick up these strawberries from Costco. They are incredible. Must take a million chemicals and genetic engineering to create these, but they are perfection.



compteur de mots

[Anonymous]

Anonymous wrote:

Anonymous wrote:Since this is your first time baking a homemade cake, follow the directions exactly as is. If it says use 8” then use 8”. I do think a springform pan is fine, but then your cooking times may get jacked up, so I wouldn’t recommend it unless you use two 8” Springforms (if those exist)

I really think the directions are bad. But I’m sure it will be fine. I’m just saying, OP, don’t use this mixing method on other cakes. Generally for a butter cake you want to cream the butter and sugar and mix the flour at the end to avoid over mixing it and activating too much gluten. And for white cakes you often beat the egg whites separately.

OP here. I actually agree. I found a 2nd recipe that looks better. I've baked enough cookies to realize the mixing is off.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Since this is your first time baking a homemade cake, follow the directions exactly as is. If it says use 8” then use 8”. I do think a springform pan is fine, but then your cooking times may get jacked up, so I wouldn’t recommend it unless you use two 8” Springforms (if those exist)

I really think the directions are bad. But I’m sure it will be fine. I’m just saying, OP, don’t use this mixing method on other cakes. Generally for a butter cake you want to cream the butter and sugar and mix the flour at the end to avoid over mixing it and activating too much gluten. And for white cakes you often beat the egg whites separately.

OP here. I actually agree. I found a 2nd recipe that looks better. I've baked enough cookies to realize the mixing is off.

If you’re going to use this recipe, make sure you get “real” cake flour. Like white lily.