Page 2 - YC Cooking School

7. Five minutes is all you need

Creaming butter and sugar together takes about five minutes. It should become
light and fluffy in texture and lighter in colour than when you started out.
8. Check for doneness
Always start with the shortest recommended baking time (a slightly moist cake is
always better than an overdone one). Don’t open your oven until at least the
minimum time has elapsed. It changes the air temperature and circulation and
can collapse the whole cake. If opening your oven door during baking, do so
gently for minimum effect on the air circulation.
9. Keep an eye on the clock
Seconds matter. Losing track of the time can mean the difference between a

beautifully light, airy cake and a tough, overdone cake. Don’t waste all your hard
work.
10. Cool it
Always cool your baked goodies on a cooling rack so that the air circulates
evenly around them. If you don’t cool a cake properly before you ice it, you could
end up with a puddle of buttercream all over the kitchen counter. Not pretty.

Tools used in the video:

Below you will find the list of all the tools we used in lesson 1. To see the full Ready, Steady,
Bake collection, head this way.

2x round cake tin, 20cm
Cake tester

Pastry brush
Stand mixer
Cooling rack
Oven thermometer
Kitchen scale
Spatula
Measuring spoons
Sieve, 20.5cm
Mixing bowl

Learn to cook online at learn.yuppiechef.com

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