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how do u make a homemade cake? Answered

hi hi hi hi hih cake



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11 years ago

The simplest recipe is the so called "1-2-3 Teig" or "1-2-3 dough" in english. Its 1 cup butter, 2 cups sugar, 3 cups flour. Add flavors like vanille or choclate pieces as you desire. Of course if you need more dough, then double the amount or whatever, its pretty straight forward. You could mix the flour with 1 flat teaspoon baking powder to make the cake more "fluffy". Because if you don't it could tend to get as solid as playdough....

Joe Martin
Joe Martin

11 years ago

Let me make it as simple as I could.

One cup of butter
One cup of sugar

Mix this together.

Crack eggs into a cup untill it's full, This will be around 2 eggs.

Pour this into the butter and sugar mixture and beat, It will look like shite but don't panic.

Now measure out 1 cup of Self raising flour, If the flour doesn't have a raising agent ad two teaspoons of baking power, Empty half of this into the mixture and mix it in gently, just until the flour has been mixed in fully. Repeat for the other half of the flour.

Now pour this into a lined cake tin and bake in the oven until golden brown on the top and if you stick a toothpick into the middle of the cake and pull it out there will be no mixture on the pick.

Remove from the tin and leave to cool.




11 years ago

I'm going to assume you've never made a cake from scratch before:

  • Find a simple-looking cake recipe that you think you can handle (maybe google terms like "easy homemade cake").
  • Read the recipe all the way through at least once before you do anything else.
  • If you intend the cake for a special occasion (a party, someone's birthday, etc.), I strongly advise you to make a "practice cake" a few days beforehand. Then whatever goes wrong with *that* cake will be what you need to know for making your "real" cake. (And, as long as not too terribly many things go wrong, you get to eat your practice cake. :)
  • Go out & get any ingredients you don't have, and cake pans if you don't have them (the cheapie aluminum foil ones should be fine).
  • Wash the dishes, and generally clean the kitchen and put things away. It's much easier to work in a clean, clear space.
  • Find some place to put your copy of the recipe where it will be out of the way, but still easy to read & refer to. (I use a binder clip attached to the inside of one of my kitchen cupboard doors.)
  • Set out all the ingredients, cooking utensils, etc. that the recipe calls for. Make sure you've got everything you need. (You'll almost always need at least two mixing bowls, in order to mix the dry ingredients and the liquid ingredients separately.)
  • Follow the recipe as exactly as humanly possible. If it says to butter and flour the cake pans, butter and flour the cake pans; if it says to sift the flour before measuring, sift it before you measure it; if it says... well, you get the idea.
  • Once the cake is in the oven, it is traditional for the cook to sit down and lick the spoons and bowl. This is an important step which helps insure the sucess and enjoyment of the cake. :)
  • After it comes out of the oven, cool the cake and remove from the pans as the recipe states. If you don't have a cake cooling rack, you can use the grill from a broiler pan or toaster oven - if you scrupulously clean it of all broiling- or toasting- related residue first.
  • If you want to frost the cake, wait until the cake has completely cooled, as in room temperature. The frosting should be warm to the touch, but not hot. (I get best results with two layers of frosting - the first one is always messy, patchy, and awful-looking; so I wait 20 minutes and then add a second layer to cover up the first one. This winds up using a lot of frosting, and is probably not the right and proper way to do it, but it's what works for me.)
  • Frosting the cake is not mandatory. I often serve cake plain, or I use a (clean, dry) flour sifter to sprinkle the top with powdered sugar.

A few common pitfalls to avoid:
  • The abbreviation for "teaspoon" is "tsp." The abbreviation for "tablespoon" is "Tsp." (with a capital "T"). These are very easy to confuse.
  • Baking powder and baking soda are not the same thing. If your baking powder is more than a year old (or if no one in the house can remember how old it is), toss it and buy a fresh can.
  • If not a lot of baking or roasting is done in your household, make sure your oven actually works :), and be sure to check for anything in it (clean dishes, dirty dishes, clean dishes, laundry, magazines...people store all sorts of stuff in unused ovens) before turning it on.
  • Start early and allow yourself plenty of time. All this sifting, measuring, mixing, baking, cooling, etc., takes several hours at least.

Good luck, and I hope you enjoy your cake! :)


11 years ago

Open cookbook, find recipe that looks interesting, look at ingredients list and tools needed (cake pan, measuring cups/measuring spoons, spatula, mixing bowl...), go out and buy any I don't already have, follow directions in book. (Or, if you don't want to bother getting a cookbook, open browser and search for web recipes.) Seriously, most cakes are pretty simple cookery.