CAKING-with-ODIN

LEMON ZEST

Lemon zest adds sunshine to all your favorite foods salads, and lemon desserts, it adds flavor to cakes and also serve as cake preservative.

Tools you can use to zest a lemon👇👇

1. A box grater. An old fashioned box grater will do the trick.
2. A paring knife. A super sharp paring knife is a cook’s bff, and just perfect for zesting citrus.
3. A vegetable peeler. No matter which one you have, old fashioned or new-fangled, a peeler works great for zesting lemons.
4. A zester. Maybe you have one of these in a drawer somewhere. This type has a channel cutter built in for quick and easy cocktail twists.
5. A surform tool. A fancy name for a stick-type grater, also known as a microplane, that works double duty for grating cheese, nutmeg, ginger, or chocolate. If you plan on doing a lot of zesting, this is one tool to invest in.

How the zest a lemon 👇

Wash your fruit. First things first, before you begin to zest any citrus fruit, make sure that any protective wax is scrubbed off the fruit so all you add to your food is bright, zesty flavor! This extra little step makes a big difference!

Don’t go too far. No matter what technique you use, don’t dig in too deep to the bitter pith or the juicy fruit. Use a light touch, and make sure you rotate the fruit so you don’t over grate. Remember, different fruit=different thickness of skin.

When life hands you lemons, make lemon juice. Don’t throw away your zested lemons! They won’t last as long without their protective skin, so juice them up and store in airtight container. Lemon juice is a good cake preservative and can also be used to make buttermilk.

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Good day Fam!

TIPS TO MAKING A GOOD FONDANT

When making my fondant cakes, there are a few things that really help me. In this post, I share all my best tips for making your fondant cake.
If you've tried making your fondant cake for the first time and it didn't turn out successful that does NOT mean you don’t have talent or that cake making just isn’t for you.

Listen: Making fondant is just so stressing at times and it’s really tricky. It takes a lot of practice.
If your specialty isn't in the area of working with fondant, that’s okay. My preferred method of cake decorating is with buttercream, but there are some designs that just require fondant, so if you’ve ever wanted to try your hand at it, I hope this helps.

1) Get Prepared Upfront
Ensure you have all the tools and materials needed to get the job done. You definitely want to make sure you’ve got everything because once you start rolling out your fondant, you have to work fast. so getting everything set up and prepared upfront is a lot of help.

2) Use The Right Fondant Recipe
I’ve found different types of fondant recipe to be better for different things. Personally I love the Egg white Recipe and that is what I use to cover my cakes.
So, basically just try out different fondant brands and recipes and figure out what you like best.

3) Use an All Butter Buttercream
Use an all butter buttercream so it can firm up a bit in the fridge.
A shortening based buttercream won’t firm up enough when cold and you really need your buttercream to be on the firm side.

4) Try the Fondant Panelling Method
If you’re making a square cake, using the paneling method really helps. You essentially cut fondant squares the same size as your cake and attach them in sections to the cake instead of draping a huge piece of fondant over a cake and then having trouble with the corners tearing. There are tons of tutorials on YouTube, just search fondant panel method.

5) Have Needles Ready
Yeah I know that sounds a little weird, but you'll need these to pop any air bubbles when rolling out your fondant.

Well I hope this has been super helpful to you! Please don’t be discouraged or scared of trying out fondant.

Fibi Bakes My name is Ibi Fiberesima I lead the brand Fibibakes As a Cake & Skill Educator, I help Bakers kickstart their journey by teaching them both the practical as...

HONEY CAKE
(Rice Flour Cookies with Nuts or Poppy Seeds)

½ cup butter, softened

½ cup honey

2 large eggs eggs, slightly beaten

2 cups rice flour

¼ teaspoon baking powder

¼ teaspoon ground cardamom

2 teaspoons h**p seeds
DirectionsInstructions Checklist
Step 1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.

Step 2
Beat butter and honey together in a bowl using an electric mixer until smooth and creamy; add eggs and mix well. Mix rice flour, baking powder, and cardamom into creamed butter mixture until dough is just mixed. Roll dough into small balls, about 1 heaping teaspoon each.

Step 3
Pour h**p seeds into a bowl and press each dough ball into the seeds, coating half of each ball. Transfer dough balls to the baking sheet, gently pressing to 1/4-inch thickness.

Step 4
Bake in the preheated oven until edges are golden, about 20 minutes

CAKE PRESERVATION

Someone asked a question about how she can use preservatives to make a cake last for 4weeks...
Infact it's a mind blowing quest!
This prompted me bringing and my pen to jot notes...

What is cake preservation?

The the methodology applied to making a cake have a longer shelf life!
Cakes are consumables with a short life span... They are meant to be eaten asap!
But we have occasions whereby we would want the cake to last longer... Sometimes a week or even more!

The quality of a cake goes steadily downhill, beginning immediately. It may become stale and unappealing long before it has microbial spoilage problems.

The “best” preservative that helps prolong the shelf life of a cake is the high sugar content. This lowers water activity and creates an osmotic environment that is difficult for many spoilage organisms.

Emulsifiers in commercial cakes help keep them softer longer, so I might offer emulsifiers as the 2nd best preservative.

If you’re asking about chemical preservatives, propionic acid is natural and effective at mold prevention.
It's not really healthy for many other chemical preservatives in a cake.

What preservatives are used in cakes?
The conventional chemical preservatives in baked goods include propionic acid and propionates, sorbic acid, sodium diacetate, potassium sorbate, methylparaben, sodium benzoate, and propylparaben

Thirdly, the alcohol method....
Many of us use the strategy to bind the cake.. Alcohol acts as a Preservative fighting mold and mucor.. The lengthens the life span of cakes...

number 4!!!!
The juice method...
For those of us who dont want alcohol in our cakes,
We use the Citrus family...
Orange juice
Lemon juice
Lime juice....
The best way to use the fruit is to leave in overnight in its juices to get out all its benefits..

Then the freezing method.....
I would say that when you have used the initial preservative of choice...
The freezing method keeps ur cake for as long as u like!
When ur cakes are out of the oven.. Leave them to cool for at least an hour.. Don't freeze hot /warm cakes cos d heat would form condensation thereby causing moisture in d cake which could lead to mold forming...
Where were we?,
Yes.. Leave ur cakes to cool for an hour or more...
Wrap tightly with cling film and again wrap with foil...
Cakes are ready to be frozen!....

In summary, we have the following ways to preserve our cakes...
- The high sugar content method...

-The use of chemical preservatives.

- The use of Alcohol.

- The use of citrus juice.

- The freezing method.