Claire Teaches You Cake Baking (Lesson 1) _ Baking School _ Bon Appétit

**The Art of Cake Making: A Step-by-Step Guide**

Whipping eggs and sugar in a stand mixer with a whisk attachment until they become very light and foamy is an essential step in making cake. The mixture should be emulsified in oil, adding it slowly to prevent overwhelming the egg mixture. Next, dry ingredients are added, alternating with wet ingredients, including carrots, starting and ending with dry ingredients. The mixture is then folded in walnuts divided into pans, and baked in the oven.

**Doneness Indicators: What to Look For**

There are several indicators that can be used to determine if a cake is ready to come out of the oven. Three examples include cakes at various stages of baking - one that's perfectly done, another that's underdone, and one that's overdone. The first example shows a yellow cake that's perfectly done, with a nice even golden color on all surfaces, including the center. A cake tester inserted into the very center comes out clean, indicating that the cake is tender and fully baked.

The second example demonstrates an underdone cake, which still has batter clinging to it when the cake tester is inserted. The cake will sink as it cools because the eggs have not fully cooked, and there hasn't been a souffle action. When cut into, the cake will still have raw and cooked batter in it. In contrast, the third example shows an overdone cake that's dark on the surface, hard to the touch, and dry in the interior.

**Removing Layers from Pans**

To remove layers of cake from pans, you need to follow a few steps. The first step is to line your pan properly with parchment paper or a similar material. Next, cut around the sides of the layer with a thin blade or an offset spatula. Invert the rack onto the pan and flip the whole thing over, allowing it to cool slightly. Finally, tap the pan gently on the counter to remove it from the oven, and peel back the parchment paper.

**Tasting and Evaluating Cakes**

There are three types of cakes - yellow cake, white cake, and carrot cake. Each type has its unique characteristics, texture, and flavor profile. The yellow cake is light and tender, with a subtle almond flavor, while the white cake is also light and airy, with a slightly sweeter taste. In contrast, the carrot cake is moist and heavy, with a strong carrot flavor that's balanced by cream cheese frosting.

In terms of flavor, the main goal was not to overwhelm with sugar, but rather to balance out the sweetness with other flavors. The cakes were tested for doneness by inserting a toothpick or cake tester into the center. The yellow cake was perfectly done, while the underdone cake still had batter clinging to it, and the overdone cake was dry and hard.

**The Importance of Cake**

Cake making is an art that requires patience, attention to detail, and practice. By following the steps outlined in this guide, you can create beautiful, delicious cakes that are perfect for any occasion. The main takeaway from today's lesson is that cake making is a lot of work, but with dedication and practice, you can achieve wonderful results.