cakesbysuzy.com is not just about the traditional sponge cakes, and hot slabs of rich filling pudding best served with custard. No not here! The cake that most people clamour to write about, because of their love and passion for it, is the cheesecake. No desert menu from your cosy little pub, to the grandest and poshest of restaurants would be complete with a token offering of some type of cheesecake. Why? PEOPLE LOVE IT. SO many strive to create the perfect one at home, but struggle with this most beloved of desert. Never fear, for we have got a few handy tips to vastly improve your home made creations.Firstly lets start with saying cheesecake requires a very different hand to your usual sponge creations. When mixing a sponge batter the idea is to heavily mix air into the cake so it can rise, and be light and fluffy. Cheesecake however will not thank you for over mixing it.Also the type of cheese used varies depending on the type of cheesecake you are looking to create. It does not all have to be bog standard supermarket brand soft cream cheese. Your heavy, thick and rich New York style cheese cake calls for Philadelphia cream cheese, where as the more airy and lighter Italian offerings are usually best when made with ricotta. Be sure to look around and try and mix up your cheese choice. Experiment with things like cottage cheese, as we have had some truly fantastic results and fantastic textures from thinking outside the box.
Sponge cakes are the fundamental when it comes to baking. They can be used with a variety of fillings, and the versatility is one of the main reasons they are so popular. No matter what filling or icing you choose though, you still need to have the basics of a great soft and fluffy sponge in order to get the desired effect. Here are some great tips for achieving it.First thing you need is to prepare well. Obviously this goes for equipment and ingredients but look beyond that. Sponge cakes need to go into a nice hot oven so make sure that is pre heated well in advance. Also if any sort of self raising that you may add work very fast, so make sure you wont be wasting any time searching round for utensils and ingredients. Make sure your butter is soft, before turning too runny or greasy and that the eggs have been left at room temperature.Next when it comes to creaming don’t worry to much about electric whisks. A wooden spatula and a willing arm and elbow will do the job. An electric whisk is always best, but do not get too caught up about the idea if you don’t have one handy.