The blog of cooking-ez.com

For well opened (puffed) cakes


For well opened (puffed) cakes
It's always nice to have a well puffed up cake after baking, not only will it taste good but it looks great too.

Let's see how to get this beautiful shape almost every time.
24K 27 4.2
Grade this page:

Last modified on: January 23th 2019

Keywords for this post:CakeCakePuffed upNibbles
For well opened (puffed) cakes

baguettes lamées - grignes


You have noticed, when you buy bread, a baguette for example, there are openings on the top of the bread, the "grignes". They are there because at the moment of putting the dough in the oven, the baker "blades" or "nibbles" the top, with a very sharp blade, so that when the bread is cooked it opens up well, and has that elegant and appetizing aspect, typical of French breads.

How does it work? It's very simple, the blade stroke on the dough creates a weakness on the surface, and when the bread swells in the heat of the oven, it will spread in the direction of this weakness, and thus accentuate the opening given by the initial blade stroke.

If the baker doesn't blade, the bread will burst during the baking, or rather it will split in an anarchic way, but this can also be desired for a "rustic" style, like here:

pain non lame



Anyway, all that to say that if you don't blade your dough, the bread is less beautiful, but that's not the whole point of this post

In fact, and this is not obvious, but it also applies to cakes like cake or 4/4. During the baking process, the same phenomenon happens as with breads, except that steam is pushing the cake, so the top of the cake will open more or less well. Now, we all want to have beautiful cakes well opened on the top, how to do?

Well, almost like the bakers, we're going to sift the cake, but since we're not dealing with a firm dough, but with a very soft one, we have to be a bit tricky.

Here's the idea:

- You make your cake normally, you pour the dough into a mould
- Just before putting it in the oven, you dip a maryse, or a spatula, or a simple knife, in a little neutral oil (peanut for example)
- You draw a line in the middle of the dough with the oiled spatula (note that the furrow remains thanks to the oil)

sillon dans le cake



- Put the dough in the oven and bake it normally

And this is the kind of result you will get.

cake bien ouvert



Some pastry chefs do things a little differently: they use a very thin piping bag to place a thin line of butter on top of the pastry.

You will have understood, it is always the same principle, it is enough to create a weakness in the paste, weakness which will be transformed into nibble under the action of gases of cooking, CO2 for the bread, and vapor for the cakes.

To sum up: If you want a nice cake, well opened on top, like this one, you have to "split" the top with a lightly oiled marysee.

Back to top of page

Lasts posts
How easy is it to chop herbs?
How easy is it to chop herbs?
Whenever you have fresh herbs - parsley, chervil, coriander, mint, etc. - to incorporate into a recipe, we tell you to chop them up. In this case, "chopping" means separating the leaves from the stems, keeping only the leaves, and chopping them more or less finely. It's not very complicated,...
1,0835 September 12th 2023
The softness of sandwich bread
The softness of sandwich bread
You're probably familiar with what's known in France as "pain de mie", a very white, molded and rather soft bread, widely used in cooking, particularly for croque-monsieur. Let's find out what it's all about.
1,207 September 5th 2023
Cooking cauliflower
Cooking cauliflower
Dramatic observation: cauliflower when cooked has a bad reputation ("it doesn't smell good!" and the like), and yet it's an excellent vegetable, very Breton, that deserves to be treated well, to give the best of itself.
1,5145 August 29th 2023
The 3 secrets of Parisian flan
The 3 secrets of Parisian flan
A flan Parisien, or boulanger, is a simple yet delicious cake. A cream, a mixture of milk, eggs and sugar, is poured into a raw pastry base and baked in the oven until the pastry and cream are cooked. This is the simplest version of the recipe, probably the original one, but nowadays the cream...
2,7575 July 21th 2023
Vitamin C against blackening
Vitamin C against blackening
You've probably heard of this tip: to prevent fruit or vegetables from turning brown or black, simply add or sprinkle lemon juice over them. It's very effective, but why does lemon juice have this effect?
2,005 15 July 14th 2023
Other pages you may also like
The so-called "nervous" meats
The so-called "nervous" meats
You've probably heard this before, we're talking about "nervous" meat, or meat with nerves, to describe what is indicated by the blue arrow on the left. This is a piece of beef, and what we call a nerve is not a nerve, it is in fact collagen (chemists sometimes call it a "collagen sink"), a...
17K4.6 April 16th 2021
A few tips for effective kneading at home
A few tips for effective kneading at home
When you have to knead dough for bread or some other recipe, you may well use a food processor or the type of machine known as a stand mixer. The best-known brands are Kenwood and KitchenAid. They are useful tools, but here are a few tips to help you get the best out of them.
259K 23.7 June 23th 2021
The art of the charlotte
The art of the charlotte
In cooking, a charlotte is a delicious moulded dessert, with biscuits around the outside that have been soaked in a flavoured syrup, filled with a light cream or mousse. The charlotte is left to set in the fridge before being turned out and served in slices. It is very light and a lovely sweet...
37K4.3 February 27th 2013
What can I use for blind baking a pastry case?
What can I use for blind baking a pastry case?
When it comes to home-made desserts, tarts are always popular. They can be divided into two basic types: those cooked with their filling, such as an apricot and almond cream tart, and those where the filling is added after baking the pastry case, such as a strawberry tart or chocolate tart. For...
101K4.5 May 2nd 2017
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.
48K 24.2 June 21th 2017
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