SLC21W2 // Classic vanilla and chocolate cakes
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Am thrilled to engage in the second week of season 21 pastry chef class where everyone is entitled to use thier hands and prepare either vanilla or chocolate cake for themselves and their family members.
To be very honest, my answer is CAPITAL NO. I am not a fan of pastry but my family members are. They often get it from georgey store and we all enjoyed it as a family.
Seeing this week steemit learning challenge, l was super curious to learn. I see this as an avenue to explore and increase my knowledge in my cooking skills.
My experience is really awesome, imagine discovering what you don't know, it is always an exciting moment irrespective of what challenge or difficulties we encounter.
In all my life, I have been enjoying cakes in different occasions without caring about how it is prepared. But here in steemit, I have learnt how to make cake for free without paying a dam. This alone is a wonderful experience for me. l have save this my teacher's post for further reference.
I send my cake sample to some of my relatives, it was hard for them to believe me until I send all the pictures showing each step of actions Steemit is the best platform l have ever encountered.
Make one of the two cakes presented (detail ingredients and step by step) and indicate whether you followed the recipe we provided or prepared your traditional cake recipe.
As a frist timer, I carefully followed my teacher's instructions on how to prepare a cake. I choose vanilla because it is one of my favourite cake flavour.
Ingredients
- Flour --- 250 grams
- Egg----3
- Milk -- 250ml
- Sugar-- 250grams
- Butter-- 150 gr
- Baking powder -- 4grams
- Vanilla flavour--1 teaspoon
Welcome to my Steps in preparing a vanilla cake.
I Washed a bowl mixer, I added my butter and sugar, I used wooden spatula to began my creaming. I continued this process until l achieved a smooth cream.
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I added my egg yolk and mixed it together using the same spatula till I achieved a smooth texture mix.
It was time for me to add my milk to the creamer and then mixed all together with my spatula.
I added the egg white and mixed it all together to achieve a smooth running batter.
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The last thing I did was adding my already measured flour and baking powder to my batter. I mixed thoroughly to avoid lumps and achieved a running batter.
I thoroughly washed my pan, because It is a new pan and I dried it with a clean towel. I greased my pan with butter to avoid the cake sticking to it. I go in with mixed running batter into the pan.
Before this time, I have preheated my oven, so I Placed the mold at the center of the oven for about 40 min.
After some time,I used a toothpick to check if my cake was done. Since it didn't stick, It was done.
I turned into a plate. Stepping out to freshen up before returning, Behold! my cousin divided the cake into different plate for consumption.🙆🏻♂️🙆🙆🙆 .
My cake
My cake portion
Since this is my first time of baking, everyone was curious of the outcome. Truly it was super amazing that I achieved a better result. Instead being offended, I was delighted in this great experience, opportunity and achievements because we have learnt something new.
As a learner, I must certainly have difficult. The first challenge l had was how to separate egg yolks from the egg whites. There was some tiny particles of egg yolks in my egg whites.
Since I use manual process to get all the work done, it was little bit difficult to stir the batter consistently till smooth texture is arrived.
When I rade my instructor's post at Frist, I thought that the process will be difficult but during my practical hours, I realised that cake baking is easy and enjoyable when the right ingredients and quantity is added at the right time.
My special tips for making a perfect cake is making sure that all baking ingredients are at room temperature before I start mixing which helps the ingredients mix together properly and achieve a fluffy cake.
I should Measure all ingredients at digital scale. Accuracy of ingredients matters on perfect baking .
I should Grease your my pan well if possible so that your cake will come out perfectly well without being burnt or have a dent.
Your cream should be properly mixed to avoid separation or coagulation.
With my out come, I see that I have discovered the magical art of pastry making, where technique, creativity, precision and passion came together.
My special thanks hank you Pastry chef Team @dasudi and @lirvic for your generous heart in sharing your skills with us for free. I deeply appreciate them.
I would like to invite @pea07, @lovinah , @jyoti-thelight and @deepak94 to share their entry.
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