Page 29 - Chocolate Cake Doctor

C H O C O L A T E C A K E M I X 1 0 1 11

2. Follow the high-altitude directions on the maximum time called for in a
the cake mix box; they are there to recipe is acceptable.
boost the structure of the cake. Often
6. If your baked cakes have large air
they call for adding a little extra flour
holes or pockets, the next time, before
1
(2 tablespoons to ⁄3 cup), using
baking, hold the batter-filled pan 1
slightly less oil (if I call for ⁄2 cup of oil
1
inch above the counter and drop it
1
in a recipe, reduce that amount to ⁄3
onto the counter. This will break up
cup, for example), and/or baking at a
those bubbles.
higher temperature.
7. And don’t fret if your cakes crack on
3. Higher oven temperatures are helpful
top. “I don’t really consider this a
in setting the structure of the high-
problem. It comes from the air here
altitude cake, but take care not to
being extra-dry,” says Bonnie. “Adding
overbake it. “An overdone cake that is
a little more liquid may help, or try
dry,” says Bonnie, “is much worse
baking on a humid day—but I wouldn’t
than one that falls slightly.”
worry about it.”
4. Use plain cake mixes rather than ones
Keep in mind that adjusting a cake for
with pudding included.
high altitudes is for visual purposes, not
5. Make sure you beat the cake for the flavor. “Most family members will be so
maximum time recommended. Beating glad you’ve baked a cake,” says Bonnie,
develops the gluten in the flour, which “they won’t care if it dips a little in the
is what provides structure. Bonnie middle. For those of us who grew up at
recommends at least 3 minutes of high altitude, we believe frosting was
beating time. Overbeating makes a invented to fill the dip!”
tougher cake, says Bonnie, but usually

chocolate glazes in this book, from the And some cakes need to be poked with a
thin Shiny Chocolate Glaze to the seduc- chopstick or skewer before pouring the
tive White Chocolate Glaze. Glazes will glaze over.
differ in thickness a bit. Unless the recipe • Cake stands: Cakes are easier to
says so, let the cake cool before glazing. frost if they are raised a bit. Frost the
Some cakes, however, need to be glazed cake on a cake stand, and turn it a quar-
while warm to allow the glaze to seep in. ter turn as you go. Or place the cake on a