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“Which Flour Should I Use?”

Swans Down Cake Flour

** This post also contains affiliate links, and I will be compensated if you purchase a product after clicking on a link at no extra cost to you. Thank you!


If you have ever asked the question, “Which Flour Should I Use?” Trust me, you are not alone. Today we are going to focus on Self-Rising Flour, Plain Flour, and Cake Flour.

Why does it matter which flour I use? I was recently asked this question and immediately thought, “It depends on what I’m making.”

For one recipe it could be all-purpose flour, and for another time it could be self-rising or cake flour. But why do I need to use a specific flour for each recipe? This is a simple answer, but worth exploring.

Let’s look at three commonly available flours that bakers need to know about: Self-Rising Flour, Plain Flour, and Cake Flour. Now that being said, after years of baking, I do have the favorites that I will share with you later in this post.

In the article, “Which Flour Should I Use?” I am going to help you learn about each of these types of flour and the best way to use it so that your desserts will be perfect.

Flour is a staple ingredient in my kitchen. I use at least one type of flour in all my cooking and baking. And as with all things, I’m sure I’m not the only one who has ever asked the question, “Which flour do I use?”


Three Main Flours any Baker Should Have in Their Kitchen


1. Self-Rising Flour

White Lily Unbleached Self-Rising Flour part of my "Which Flour Should I Use?"

Self-rising Flour is a mixture of flour and leavening agents. In the United States, this type of flour is marketed under the names: Self-Rising Flour, Self-Rising Cake Flour, or All-Purpose Flour. In other countries, it’s called Self-rising Flour or Raising Flour.


2. Plain Flour

White Lily All Purpose Flour another of "Which Flour Should I Use?"

All-Purpose Flour is exactly as the name implies. It is plain and does not contain any leavening agents. It is an excellent choice for items that you do not want to rise such as roux or batter for fried foods. 


3. Cake Flour

Pillsbury Soft Silk Cake Flour part of "Which Flour Should I Use?"

Cake Flour is a soft flour with low protein content, typically 12-15%. It produces tender cakes because of its low protein content. I use this to make my pound cakes.


Let’s Look at What Each One is Best Used for


1. Self-Rising Flour

Marhta White Self-Rising Flour another of my "Which Flour Should I Use?"

Self-Rising Flour is best used for (low protein) products that should be light, like biscuits, pie crust, muffins, and most cakes.


2. All-Purpose Flour

Martha White All-Purpose Flour one of my "Which Flour Should I Use?"

All-Purpose Flour is best used for (medium protein) products that will be handled during baking like cakes, cookies, and pie crust. Personally, I like all-purpose flour best for my pie crust.


3. Cake Flour

Swans Down Cake Flour part of "Which Flour Should I Use?"

Cake Flour (high protein) is for products that should be tender and fine like angel food cake, sponge cake, and pound cake.

Conclusion of “Which Flour Should I Use?”

I hope you enjoyed reading “Which Flour Should I Use?” and that it has cleared up any questions you may have had.

Now that you are educated on these three types of flour, get baking! Let me know what you think. Leave me a comment below, I would love to hear from you!


No time to bake? Let me do it for you! Visit Nana’s Bakery and place your order(s).

Thank you for supporting my small business!

Nana 👩‍🍳

Nana’s Bakery (To Place Your Orders)

nana@bakewithnana.com 

bakewithnana.com 

Related Posts:

8 Reasons Why I Love My Kitchen-Aid Mixer

How to Make Delicious Homemade Pound Cake

6 Tips for Making the Perfect Cake


Posted on 7 Comments

How to Make a Cake: A Step-by-Step Guide 

Wedding Cake

** This post also contains affiliate links, and I will be compensated if you purchase a product after clicking on a link at no extra cost to you. Thank you!

 


How to Make a Cake: A Step-by-Step Guide I will show you how to make a cake from scratch. You’ll be amazed at how easy it is!

While baking cakes is usually easier than cooking, sometimes things can get quite tricky. Therefore, you need to know the basics of cake baking. That’s where How to Make a Cake: A Step-by-Step Guide comes in.

It doesn’t matter if you are new to baking or have been baking for years, this guide will help you.


Making any cake is not rocket science. However, it is always good to follow the basic rules. By following these 12 simple steps, you will be able to create a beautiful and tasty cake every time. This guide will teach you how to make a cake.

Before you get started, you will need to decide on the cake recipe you would like. Now that you have your recipe, follow the steps below for a delicious moist made from scratch cake.


Step 1: Get Your Kitchen Aid Mixer Ready or Your Mixer of Choice

KitchenAid is part of How to Make a Cake: A Step-by-Step Guide

Get your mixer plugged in, your bowl set on your mixer, and your edge beater (flat paddle if you have a Kitchen Aid) ready to attach to your mixer. Doing this will save you some much-needed time.


Step 2: Prepare Your Baking Pans

Cake Pans are part of How to Make a Cake: A Step-by-Step Guide

This is a particularly crucial step to take before you pour the batter into the cake pans. Because you do not want your cake layers to stick. I love to use Pam Baking Spray or Bakers Joy Spray. These sprays already have the oil and flour mixed making greasing and flouring your pans a breeze. One step and you’re done.

You can use two 9-inch pans, two 8-inch pans, or a 13x9x2 inch pan. The choice is yours. The recipe may specify which size pan to use as well. I use non-stick pans, but still, use the spray for assurance my cake layers will not stick and slide out of the pans with ease.


Step 3: Gather Your Ingredients

Gathering Your Ingredients another part of How to Make a Cake: A Step-by-Step Guide

Now that you have all the ingredients for your recipe, allow them to reach room temperature. This usually only takes about 15-20 minutes.

Doing this will allow for butter to mix up easier (you just want the butter to be soft) and allow the eggs to yield a higher cake volume.

For food safety reasons, be sure not to leave the eggs out for no longer than about 20 minutes.


Step 4: Pre-Heat the Oven

Preheated Oven is a crucial part of How to Make a Cake: A Step-by-Step Guide

Pre-heat your oven while mixing up your cake. For most cakes it is 350 degrees F. But there again, go by what the recipe says.

You don’t want to put your cake into a cold oven, and it must sit there while the oven heats up. This can cause your cake to be dry and not as moist and can decrease the thickness of the layers.

This can cause the layers not to rise as high.


Step 5: Follow the Recipe Step by Step

Follow the Recipe Step-By-Step Recipe is another part of How to Make a Cake: A Step-by-Step Guide

Make sure you follow the recipe exactly in order. Don’t try to skip ahead with steps to get it mixed up faster. If you do, you are going to be messing up big time!

For example, if you are adding your eggs and the recipe wants you to add them one at a time and mix well before you add another one, you add them one at a time.


Step 6: Mixing the Dry Ingredients

Mix Dry Ingredients is another one of my How to Make a Cake: A Step-by-Step Guide

Mix the dry ingredients first, i.e.: flour, sugar, baking soda, baking powder, whatever the recipe calls for. You can mix these together in your mixing bowl using a wire whisk.


Step 7: Cream Together Sugar and Butter or Sugar and Shortening

Cream Butter, Sugar, And Shortening

Now you will want cream together either the sugar and butter or sugar and shortening depending on what your recipe calls for.

Make sure that your butter is at room temperature. This will take about 15-20 minutes. You just want the butter soft enough to mix it smoothly with the sugar.

Beat on medium to high speed for about 30 seconds to get a smooth creamy texture. This is the secret to light and fluffy cakes.


Step 8: Let’s Add the Eggs

Adding The Eggs

Typically, you add the eggs one at a time mixing well before adding another one. Doing this causes the cake to maintain its structure better. And again, go by the recipe.

Not all recipes require the eggs to be added one at a time.


Step 9: Combining Dry and Wet Ingredients

Combing Wet and Dry Ingredients

When it comes to dry and wet ingredients, typically you alternate between the two. You will add a little of the dry mixture followed by the wet (milk, juice) and mix.

You alternate like this until they both are added and incorporated into the batter. Make sure you start with the flour and end with the flour. Mix well, but do not over mix.


Step 10: Pour Batter into Prepared Cake Pans

Pour Batter Into Pans

Pour the cake batter evenly into prepared cake pans using a silicone spatula and bake at temperature according to the recipe.

Most of the time it is 30-40 minutes. Start out with the lowest time first, you can always increase the time if needed.

You can check the doneness by inserting a toothpick into the center of the cake. When the toothpick comes out clean, they are done.

If there is any wetness on the toothpick, cook in increments of 5 minutes until done. This will keep you from overcooking the cake and drying it out.


Step 11: Cool the Cake Layers Before Frosting

Cool the Cakes

Place cakes on a cooling rack(s) for 5 minutes, and then turn them out on cake rack(s) to finish cooling. (About 60 minutes).

To loosen the cakes from the side of the pan you bump the cake pan on the sides or run a knife around the edges. If you have a non-stick pan, use a plastic knife so you won’t damage the pans.

Always frost or ice a cool cake! You don’t want your frosting to melt and run off the cake!


Step 12: Frost a Cool Cake

Frost A Cool Cake

Now comes the fun part! Make frosting or icing of your choice and frost the cake. Start by placing the top layer face down on your cake plate where the smoother side is facing up.

Then you can place the cake plate on a rotating cake stand for easy frosting and decorating. Next, you want to put about 1/2 cup of the frosting on the first layer, then place the second layer with a smooth layer down (you are putting the smooth bottoms together).

Next, you want to put a thin layer of frosting on the top and sides of the cake. Don’t worry about how this looks right now.

This is called a “crumb coat.” Then place the cake in your fridge or freezer for about 20-30 minutes. This will seal the crumbs in, so the crumbs won’t get all in the frosting as you finish frosting the cake.

After the 30 minutes is up, finish frosting the cake. Start with a generous amount on top of the cake working down the sides all around the cake using an offset spatula. You can use circular motions to make a lovely design as you are going around the cake.

If you like you can add sprinkles to the top of your cake for decoration or whatever you like. You can also just leave it like it is with the beautiful swirls.

Store your beautiful cake on a cake plate.


Conclusion of How to Make a Cake: A Step-by-Step Guide 

CAKE AND COFFEE

I hope you enjoyed reading “How to Make a Cake: A Step-by-Step Guide.” If you follow this guide, you will not go wrong with making a cake.

Now that you know how, get baking! Don’t forget the coffee! ☕


No time to bake? Let me do it for you! Visit Nana’s Bakery to place your order(s).


Thank you for supporting my small business!

Nana 🍰

Nana’s Bakery (To Place Your Orders)

nana@bakewithnana.com 

bakewithnana.com 

Related Posts:

Which Flour Should I Use?”

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