Baking cakes


Baking cakes
Where we see that to put a cake in the oven, once the dough is finished and in its mould, there is no hurry and that the cold is your friend.
42 K 4.1/5 (31 reviews)
Grade this page:
Keywords for this post:BakingCakesCookingDoughCold
Last modified on: June 28th 2019
For this post: Comment Follow Send to a friend
Baking cakes
When you are making a cake, which most likely contains butter (sweet of course...), a pound cake or a moist chocolate cake for example, chances are that as soon as the dough is done, you put it in the pan and bake it immediately.

pâte crue en moule


It's classic, everyone does it that way, and then if, on top of that, you have a few kids around you who are getting impatient, and almost want it to be cooked before going in the oven, when they haven't eaten half of the raw dough before, the pressure is even stronger!

So putting it in the oven right after you've finished kneading your dough is quite classic, but it's actually not a very good thing, for two reasons:
  1. The butter is often very soft, especially if the kneading was a bit long and heated the dough, which becomes very soft, and if there are additions in it (grapes for example) they will go down the pan more easily. How to correct this? Put the dough in the fridge for at least 30 minutes.
  2. The gluten contained in the flour (if there is any in your recipe) under the effect of kneading has begun to structure and "stretch" the dough making it elastic, which is not interesting for a cake because it hinders the rise during cooking. How to correct this? Let the dough rest for at least 20-30 minutes.

You'll have understood, there's no need to rush: Knead your dough, put the bowl or the mixer bowl in the fridge for 30 minutes (it's often the occasion to do a little washing up...) then only then put it in the oven.

Another option, once the dough is kneaded, put it in a mould, then put the mould in the fridge for 30 minutes. Bake then and only then.

gâteau pâte cuite


To sum up: Before putting a cake batter in the oven, it is always best to leave it in the fridge for about 30 minutes, as your cake will rise better when baked. In baking, the cold is (almost always) your friend.

Lasts posts
Should potatoes be washed twice?
Should potatoes be washed twice?
Let's say you have to make a recipe that includes potatoes, let's say sliced, you'll most likely proceed as follows: Peel the potatoes, wash them, slice them, wash them again, pat them dry and add them to your recipe. But there's a "but": depending on the recipe, the second washing may be a bad...
May 19th 20251,580 15
Grilled bacon is much better in the oven
Grilled bacon is much better in the oven
Some recipes call for thin slices of bacon to be cooked and added to the recipe, or to prepare one of those delicious breakfasts known as "à l'Anglaise".
April 25th 20251,7615
The thermometer is your friend
The thermometer is your friend
There are many recipes or foods that require a (very) precise cooking temperature: foie gras, sugar for caramel, meats and fish, and not forgetting pastries. For these few examples, getting the cooking temperature wrong can spoil the whole recipe or dish: undercooked, it's no good or misses the...
April 10th 20252,0285
Travel cakes
Travel cakes
You may have come across the term "travel cakes" ("gateaux de voyage" in french) for certain pastries, so let's take a look at what they're all about.
January 27th 20253,497
The aromatic power of sugar
The aromatic power of sugar
In the kitchen, sugar doesn't just sweeten, it also has an exceptional ability to capture flavors. Combined with aromatic ingredients, such as citrus zest, it acts as a veritable sponge for aromas. By taking the time to let the sugar soak up the flavors, you can transform your desserts, making...
December 25th 20243,9545

Other pages you may also like
Is it really necessary to cream egg yolks?
Is it really necessary to cream egg yolks?
Let’s try and answer a question that crops up in cookery and patisserie, even if it verges on the existential: do the egg yolks in a custard recipe really need to be beaten until pale, or not?
February 28th 201841 K4.3
Kitchen ovens
Kitchen ovens
You certainly have one in your kitchen, an oven, the essential tool for all kinds of cooking, whether in the kitchen of course, but also in pastry, bakery, pizza, and many others. Here is some information on its structure and operation.
May 16th 202029 K4.4
What is the difference between bakery and patisserie?
What is the difference between bakery and patisserie?
This is a question that you may well have asked yourself and which I will attempt to answer. In France the two trades of "boulangerie" (bakery) and "pâtisserie" (patisserie and confectionery) have always been quite distinct, but where exactly do the boundaries lie? .
February 7th 2017128 K 14.1
Candied fruits: don't get ripped off
Candied fruits: don't get ripped off
Do you like candied fruit? You might like to nibble a handful or add it to a recipe, like a classic fruit cake or delicious Italian specialities like panettone or sicilian epiphany pie.
June 21th 201762 K 24.2
Egg yolks and caster sugar
Egg yolks and caster sugar
We often come across recipes where we need to mix egg yolks with caster sugar. This would appear to be a very ordinary and simple thing to do but, be warned, these two ingredients can behave oddly together.
February 15th 201878 K 24.3
Post a comment or question
Posted by:
I am not a leaving thing

Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page