Ask me anything is a series of posts where I answer any questions you may have about me. Cake decorating related or not :)
I've had a few baking related questions lately and this week I thought I'd round them up and ask an expert. The lovely Joanne who is a pastry chef by trade and works for me part time, has answered some of your questions below
Do you find that cakes baked with cake flour tend to be drier than those made with flour (or am I doing something wrong?)
The main difference between cake flour and plain flour is their protein content. Cake flour has protein content between 7-9% while plain flour usually has protein content between 9-11%. The lower protein level in cake flour helps to produce more tender products with a denser texture, and it is usually milled to fine particle size to improve moisture absorbing properties. But different brands of cake flour have different quality in their moisture carrying ability. In general, cakes baked with cake flour will not be drier, considering a proper balance of quality ingredients, correct oven temperature and proper mixing methods are applied.
I find that my chocolate mud cake sinks in the middle after baking, why is that? Is it the recipe I am using or my oven?
When I bake my cupcakes…the cupcake wrapper comes off after its cooled down. I do grease it before baking, and have tried to let the cupcakes rest for 5 mins in the tray before taking them out. I have also tried to take them out straight away. Can you suggest what might be going wrong here?
In general, cake tins/pans are greased before baking paper is lined so that the baked items are easily removed from the pans/tins. Greasing it before baking will usually make it harder for the cake to stick with the paper. I find cupcake wrapper will usually come off after it is cooled when cupcake batter is too greasy or wet. Also batter should be spread evenly, ensuring that it is fully extended to the bottom and into the corners of the cupcake wrappers. I always tap the cupcake pans on the kitchen table to let the batter settle in any spaces that are not filled properly so no air pockets are formed.
A little bit about Joanne...
Joanne graduated in 2010 from University of New South Wales with a combined degree in Bachelors of Commerce and Arts, and decided to follow her dream and passion for patisserie and sugar art instead of joining the corporate world. She completed Diplome de Patisserie at Le Cordon Bleu Sydney while attending various sugar art workshops and working at various patisseries. Upon successful completion of Superior Patisserie at Le Cordon Bleu, she started to work as a junior pastry chef at The Restaurant Art Gallery of NSW. She eventually found her ultimate passion in sugar art. With her family and friends’ encouragement, she has recently set up an online business, Simple Ingredients and currently is very privileged to have such great opportunity to work at Sharon Wee Creations.