SPONGE CAKE IDEAL BASE FOR CAKE DESIGN
Today I want to explain that the cakes Cake Design are very difficult to assemble and carry out and to get the best results you have to keep in mind a few rules. To begin with the ‘basic dough should be chosen and prepared with care. We need a cake “stable” and compact that can withstand the weight of the sugar paste (which will be coated), the weight of any decorations, and also of various planes one over the other. To be more clear: there can be coated with sugar paste cakes too soft.
Among the many recipes available as a basic dough, my favorite and ‘the VICTORIAN SPONGE CAKE. It ‘a kind of sponge cake, but as you’ll see in the recipe has identical doses of sugar, butter and flour. These ingredients used in this proportion confer stability ‘in this mixture which will remain’ exactly as ‘out of the oven for 4 or 5 days and this is’ a great advantage in the manufacture of cakes which sometimes require several days of processing.
The recipe and ‘very easy to prepare and requires no special attention is always good (another advantage!) Being neutral and can’ be modified in many different ways Sponge Cake getting so many different tastes.
VICTORIAN SPONGE CAKE RECIPE (Serves a greased 20 cm in diameter)
200 gr. Flour 200 gr. Butter 200 gr. Sugar 4 eggs 1 teaspoon vanilla 2 teaspoons baking powder
Heat oven to 180 degrees while preparing the dough Work with the planetary softened butter with sugar. Add the vanilla and eggs one at a time. When the dough result ‘homogeneous, integliate taking care that the pan has been well coated with the wax paper or greased with butter spray. Bake in conventional oven (top and bottom) for about 40 minutes.
Your cake will not be ‘very high, about 4 inches high, then according to your design of cake prepared a little’ more dough if you want a pie higher.