CAKES 4 U in Baldivis, Western Australia | Bakery

CAKES 4 U

Locality: Baldivis, Western Australia

Phone: +61 438 009 662

Address: 21 Grafton Rise 6171 Baldivis, WA, Australia

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25.01.2022 What's The Main Difference Between Cakey + Fudgy Brownies? FUDGY BROWNIES In the fudgy brownies, there’s more butter and more chocolate, which creates a super dense texture. For even more fudginess, use a whisk instead of a mixer and transfer your fudgy brownies straight from the oven into the refrigerator until ready to serve.... CAKEY BROWNIES The cakey brownies have extra flour, extra baking powder and the addition of baking soda, which make them rise up to form a more cake-like dessert. They also get cook for five more minutes which makes them a little less gooey and use an electric mixer on ‘em, instead of just a whisk, to really add air (and more rise) to them.

25.01.2022 Pastry Making Dos AND Don’ts DO Let it rest. Pastry needs to rest for at least 30 minutes after kneading to hold its shape during cooking. Use an egg wash. This will add a glossy finish to pies and tarts for that professional touch.... Cool your hands. Making sure your hands, kitchen utensils and ingredients are chilled will stop the fat getting greasy. Use flour. A light dusting on the worktop and rolling pin will prevent it sticking and tearing. Bake it blind. This means cooking the pastry bare with baking beans to help prevent shrinkage. DON’T Melt the butter. It seems illogical but cold butter will help maintain a flaky texture Give up on rubbing in. The process of rubbing butter into flour is what gives pastry its unique flaky texture. Don’t reheat from frozen. If you’re keeping leftovers, make sure it’s fully defrosted before reheating. Don’t over-work it. If you knead the pastry too much it may become thick and crumbly.

24.01.2022 Here are my 2 super simple tricks that make ganache even easier to make! 1. Chop the chocolate as fine as possible. The finer you chop the chocolate, the quicker it melts with the cream. If the chocolate is in large large chunks, it won’t fully melt. And if the chocolate is not melting, reference Troubleshooting Chocolate Ganache below. 2. Pour the warm cream over the chopped chocolate and let it sit before stirring. After you pour the warm heavy cream over the chopped chocolate, let it sit for a few minutes. During this time, the chocolate will soften and begin to melt which means that you won’t need to over-stir it. I’d rather spend extra minutes doing nothing than extra minutes stirring chocolate that won’t melt. Wouldn’t you?!

23.01.2022 Back to the baking indicators! Please don’t just set your timer for the exact time the recipe tells you and walk away. Your oven, the size/material of a pan, small whisk or big whisk, the humidity in the air, can all affect an outcome. You may have to beat egg whites for more than 3 minutes to get soft peaks or bake a pie less than 50 minutes to get a golden (vs burnt) crust. For anything in the oven, I always set my timer for 5-10 minutes less than the recipe instructions,... so I can check in before it’s too late. The beauty of these visual cues is they teach you to use your senses and recognize when something is sufficiently baked, ready to serve or risen enough for next steps. You’ll become sure of yourself and won’t take the strawberry-rhubarb pie out of the oven until the filling is bubblingeven if it takes an extra 10 minutes. Baking will start to become second nature.

20.01.2022 The Secrets of The Rubbing-in Method Although this method is super easy, there are a few tricks that are helpful to know when using it, so that you can produce the best baked goods as possible: ... Use a freezing cold fat. When using the rubbing-in method to make scones and pastries the fat and liquid needs to be cold. If using butter, freeze it and then grate it into the flour before rubbing it in.Why?When cold butter is rubbed into the flour, it creates flaky pockets of flavour (which soft, room temperature butter can’t do). Once the cold butter and liquid (e.g milk) hits the oven, the water in the butter and cold liquid begins evaporating. This creates moisture, and also helps the dough to rise, creating a tender and light crumb. Use your finger tips only When rubbing the butter in to the flour/dry mixture, try not to use your whole hand to do so. The palm of your hand is warmer than your finger tips and will soften the butter. If it’s a really hot day, you might be better off getting out the food processor to do the job for you. Aerate the mixture Try keep your finger tips above the mixture when rubbing the butter in to create more air.

19.01.2022 CAN YOU BAKE WITH JUST EGG WHITES OR YOLKS INSTEAD OF WHOLE EGGS? All this thinking about eggs got me wondering. If your eggs are more white than yolk or vice versa will the effect the cake. To test the difference yolks and whites make to a cake I baked two more batches of cupcakes. One where I used all egg whites (increasing the number so the weight of egg in the recipe matched the weight if I were using whole medium eggs) and one where I used only egg yolks. I had expected ...that the cake made with egg whites would be taller and fluffier as egg whites whip up so much and can hold a lot of air. The opposite was true. The yolk cake was by far the tallest. It also tasted best and had a lovely texture. However, you’ll see in the picture that it lacked structure with large air bubbles and a noticeable dip in the middle where it collapsed a little after baking. The cake made with just egg whites had a much more uniform structure suggesting it’s the eggs whites that act as cake glue far more than the yolks. It was paler in colour (as expected) and sadly tasted quite bland, unlike the egg yolk cake which was full of flavour, almost like a custard. See more

17.01.2022 CRUSTS SHRINKS! Gluten has developed making the dough elastic, usually because of over mixing but sometimes because of excessive rolling. If there is too little shortening, or if the ingredients are too warm or if there is too much water, shrinking will also occur. Chilling the dough after rolling it out, but before baking, will help to prevent shrinking. Roll the pastry to an even thickness and don't stretch pastry when transferring it to pie pan. Not pricked with fork prior to baking.

16.01.2022 Cakes 4 U will be at the Baldivis Lions Community Market

13.01.2022 BREAD FACT! How effect does modern bread have on our health? Eating white bread over a period of time has a clear negative effect on our health. White gluten literally sticks to our intestines, resulting in constipation, acne, bloating, inflammation, and a buildup of mucous. In addition, white flour gluten clogs the blood, affects the metabolism, and is a major factor in modern diseases like diabetes, high cholesterol, and obesity. The daily consumption of white bread also ...creates a highly acidic environment in the intestines, which is a fertile breeding ground for all kinds of harmful organisms, some of which have been shown to cause cancer. People who limit or completely omit foods with this gluten often see an incredible positive change in their health. These problems go away, and their overall level of fitness improves. The consumption of white wheat flour bread wouldn’t be such a problem if we didn’t eat it every day. Unfortunately, virtually every bread product sold in stores today is based on white flour, and is loaded with additional chemicals and additives that have been shown to have a negative impact on our bodies. Most of us cannot do without bread. It is a staple in daily life, whether at breakfast, served with dinner, or as a snack for children. So what needs to be done is to replace the bad white wheat flour with a better grain, such as rye, spelt, barley, or a wheat-rye combination. Even replacing white wheat flour with whole-grain wheat can have a positive impact on our health. Whole-grain rye bread works in the exact opposite fashion as white wheat bread, especially if it is made with sourdough starter instead of commercial yeast. It cleans out the digestive tract, reduces constipation and bloating, and clears up acne and other skin problems. Because it doesn’t create the harmful mucous that white flour creates, it leads to cleaner blood, which reduces inflammation and clears up the acidic breeding ground for modern diseases like diabetes and obesity.

12.01.2022 The Do I Really Need? Questions I get it! It’s annoying to have to go out and buy specialty baking equipment or ingredients. You want to know which things are essential to the success of a recipe and which aren’t. Here’s my take: Q: Do I really need...parchment paper? A: Parchment paper is an essential baking tool because it creates a nonstick surface. If you want cakes to release cleanly, brownies to lift out of the pan, and cookies to slide off the sheet, parchment paper... is a must. It can be a little pricey, but it’s also available in pretty much every baking aisle and is 100% worth itway better than having a cake that you worked so hard on refuse to come out of the pan. Q: Do I really need...cake flour? A: With light cakes like angel food or sponge, cake flour is necessary because of its lower protein content. If a recipe calls for cake flour, it’s probably for a good reason. In a pinch, you can turn all-purpose into a fine substitute for cake flour by swapping 2 Tbsp. corn starch for the same amount of flour per cup of all-purpose. See more

08.01.2022 BUTTER! Adding butter (unsalted) or oil (olive or vegetable) in small quantities to bread results in a higher rise, a crisper crust, and a longer shelf life. When fat is added in large quantities, such as for brioche, it results in a softer texture and less volume.

05.01.2022 If a recipe says allow to cool, there’s good reason for it! Many baking recipes will ask you to wait til your creation is cooled either before removing from the pan or before slicing it (and always before icing anything). As hard as it is to resist this seemingly annoying step when so close to double chocolate brownie heaven, remember that your baking is still doing its thing while cooling downremoving it too early can result in tearing or leaving a 1-inch layer on the bottom of the pan or dish. Once cool, you’ll get a cleaner cut from your brownie, zucchini loaf or chocolate cake recipe. And bread or rolls are still releasing steam and completing the baking process as they cool down. So, delightful as warm bread is, the structure and flavour improves as it cools and it will become easier to slice when it’s room temperature.

02.01.2022 How to Make Bread Yeast From Potatoes! Bread yeast is used in baking to make dough rise. Without bread yeast, bread will not bake properly and will be flat in appearance. Bread yeast is available for purchase in many grocery stores. However, if you don't have any bread yeast at home or do not have access to purchase it, you can make the bread yeast yourself out of potatoes. This type of bread yeast will encourage the dough to rise and will produce similar results to store-bou...ght bread yeast. Pour 3 cups of water into a pot and bring to a boil. Put 2 large potatoes into the boiling water for 30 minutes. Remove the potatoes and let cool. This could take anywhere from 30 minutes to an hour. Peel the potatoes with a potato peeler and mash the peeled potatoes in a bowl using a potato masher. You will no longer need the peels, so you can throw them away. Add 1/4 cup of sugar, 2 tsp. of salt and 1 cup of warm water into the bowl with the mashed potatoes. Stir the ingredients until they are completely mixed together and cover the bowl with a lid. Put the bowl in a warm, dark place such as a kitchen cabinet and let sit for two days. Remove the bowl after the second day and remove the lid. The contents will be fermented and smell slightly sour. Use the yeast immediately or re-cover and place into the refrigerator until you are ready to use it. The yeast will remain fresh for about two months. Tips Two tbsp. of yeast made from potatoes is equal to 1 tbsp. of store-bought yeast.

01.01.2022 HOW MANY STYLES OF CHEESECAKES ARE THERE? You'd probably be better off asking what instead of how many. There are about 5 distinct types of cheesecake, not counting the various toppings and crusts that can be used as creative flourishes. 1. New York cheesecake. Its main distinguishing factor is the baking method, which eschews the traditional water bath in favor of baking on a rack at high temperature, then switching to a low temperature. It typically uses a greater ratio of ...cream cheese to other ingredients. It's dense and its appearance, with raised edges, is unmistakable. Of course, this is in no way geographically limited to the New York area. 2. Traditional cheesecake. This is the kind of cheesecake that uses a water bath and a moderate oven heat. Probably the most international and common type of cheesecake. There is a greater ratio of other ingredients to the cheese base, such as sour cream or heavy cream. The cheese base isn't limited to cream cheese, in this case. Different places will have different customs, although overall, it is the same. In France, mascarpone, neufchatel, and chevre cheese are often used in place of cream cheese. In Italy, mascarpone is usually used for this type of cheesecake. I include all of them under this style of cheesecake because they are still essentially the same. 3. Farmer's cheese cheesecake. This uses a variety of different farmer cheeses for the cheese base rather than fat-enriched creamy cheeses. This includes ricotta, for Italy, and quark, for Germany. 4. No-bake cheesecake. This is more of a tart actually. It doesn't use eggs. Ingredients are simply blended together and then congealed through refrigeration. Sometimes gelatin or other gelatinizing substances are used. Many farmer cheese cheesecakes are also "cooked" via this method. 5. Japanese cheesecake. A lot more eggs, a lot less cheese. More similar to actual cake than cheesecake.