Hey- I’m baking my first ever “multilayer cake from scratch”. I thought it’d be easy to tell when it’s ready to take from the oven but- is there a way to tell when it’s “too soft/done/not done enough”?
Thanks
J
Traditionally you stick a wooden toothpick into the middle and when it comes out clean the cake is done.
:smack: I remember that now!
Thanks a mil!
I think it’s more reliable to watch for the sides to begin moving in away from the pan.
Traditionally? Is there some USB-powered-cake-doneness-device that all the hepcats are using now?
And perfect.
Thanks again! I’ll send you a slice on pm.
If you’re like me and frequently can’t find a toothpick, you can tap gently with a fingertip on the center of the cake. If it dents, it’s not done. If it springs back, it’s finished.
I have heard about people using instant read thermometers and pulling the cake when it reached about 200F.
http://www.kitchenkrafts.com/product.asp?pn=BE2500&bhcd2=1198172039
That one seems to use a battery. I have not seen a USB powered one. I will keep looking.
Bah. For amateurs. Check out this bad boy!
Comes with a laser sight and a holster. I’m not sure if I want to measure my food or kill it!
I have wanted one of those infrared surface temp thermometers ever since I saw AB with one in the crepe episode. But I can’t really justify spending that much money on something that I know I will never use after the first week of measuring the temperature of pans.
Oh, I know! It’s hilarious, really. I have no idea what temperature “high” is, I just know that if I throw a few drops of water in the skillet and they dance, it’s ready. The IR thermometers crack me up - talk about Tim Allening your kitchen! But they are rather sexy, in a “more power than you reasonably need” sort of way.
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Cakewalked over to Cafe Society
GQ > CS
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