6—Lancaster Farming, Saturday, November 25, 19G1
For the
Farm Wife and Family
Cakes! Cakes! Cakes!
By Mrs. Richard C. Spence
Evciryone who bakes is proud of her cakes. There’s a
kind of magic in taking everyday items such as-flour and
sugar, eggs and milk and transforming them into a very
special, glamorous cake.
There’s a kind of smug,
secret joy in baking to ce’e
brate someone’s birthday or
anniversary, or simply to
please family and friends
Baking a “start from scratch”
cake is almost a lost art, but
with the new-fashioned mix
ing methods you can dupli
cate those beautiful and
truly delicious cakes that
came from grandmother’s
pudgy stove.
Here are some rules for a
truly perfect cake;
FOB PANTRY PHIZES
A Read the recipe care
fully before smarting to work
Be sure to choose the correct
pan size—it makes a differ-
"TRY"
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ence
B Always prepare baking
pans before filing them.
Here’s how: grease the bot
tom and sides of the pan
well, then sprinkle lightly
with flour.
C. Have all ingredients at
room te nperature and you'll
have a ;;»_,h(or, more hand
some cake '
D Cups, spoons and such
—don’t guess, measure cor
rectly, u ing standard equip
ment. Simple secrets to re
member are:
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OF LANCASTER
CUSTOMER PARKING IN REAR
Phone EX 7-2818 Lancaster
1. Shortening should hold
its shape when turned out of
the measuring cup. The same
is true of brown sugar
2. Dry ingredients are light
ly spooned into the measur
ing utensil.
3. A level measurement is
obtained by running a spatu
la or knife across the top of
the utensil. center of the cake.
E. Remove large air bub- 2. The cake springs back
bles from batter before bak- when lightly touched with
ing, by tapping pan lightly the finger.
on work surface, or by cut- 3. The cake begins to pull
ting gently through the bat- away from the sides of the
ter with a knife. pan.
F. Keep the bowl sides E. Cool cake in the pan
tidy Have a rubber scraper five to ten minutes before
handy to blend in each 'delic- turning out on wire rack to
ious drop. ' cool. Then, loo:en it around
FRESH 'N' FOOLPROOF ah sides before turning out.
FROM THE OVEN F. Hand e it carefully be-
A. When using oven-glass ca y* se fragile Turn the
baking pans, always lower right side up to cool,
the temperature 25 degrees, unless directed otherwise in
B. Place cake pans in the f* l6 recipe.
center of the oven, and space THE FINISHING TOUCHES
them on th lo r-'ck for good A. For a glamorous cake
circulation of heat. it is important to cool it
Per Annum
: { J*'
C. Although the fragrance
is mighty tempting, don’t
peek! Be sure you wait until
the baking time is up before
opening the oven.
D. Always test for done
ness before removing cake
from the oven. It’s ready if:
1. A toothpick comes out
clean when inserted in the
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thoroughly before frosting.
B. No crumbling cake for
you. Be sure to brush away
all the crumbs before frost
ing.
C. .For a tidy plate, place 1
four strips of waxed paper 4
inches wide around the edges i
of the plate. After frosting
the cake, pull out the pieces
of waxed paper, and you are
ready to serve.
D. You will want to have
straight sides after the cake
is -frosted, so p’ace one layer
upside down on the cake
plate. After spreading it with
ailing or frosting, top with
the second layer which is
right side up. ,
E The frosting must be
wMwwywwcM
anr .
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i Lancaster <
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