| How to Use a Shaped Cake Pan Posted: 07 Nov 2017 04:00 PM PST Cake pans come in a variety of shapes, everything from animals to letters. Working with shaped pans can be an exciting challenge for any baker. To create the best shaped cake, spend some extra time greasing and flouring your pan. Adding any extra supports directly into the batter before baking will make your cake sturdier, too. When the cake is done, take care transferring it from the pan to the cooling rack. When you get comfortable enough using your shaped pan, feel free to experiment with varying ingredients to add even more flair to your cakes. EditStaging the Pan for Baking - Use the included recipe as a starting point. Most shaped pans include a piece of paper, usually stuck to the pan, with an image of a completed cake and a basic recipe. It's a good idea to make a test cake using this recipe, as it will give you an idea as to how much batter the pan will hold and what baking time/temperature is best.[1]
- Measure the volume of the pan. If your pan doesn't come with a recipe with guiding measurements, then you'll need to figure out on your own how much batter it will require. The best way to do this is to fill up a measuring cup with water, add the water into your pan, and stop when you reach ¾ full. The amount of water that you added is the volume of the pan.[2]
- As a general rule, most shaped pans hold either 10 or 12 cups (2.3 to 2.8L) of batter.
- Grease the pan. Get a paper towel or pastry brush, dip it into a bit of oil or shortening, and rub it all around the inside of the pan. Make sure to get into every dip or gap in the mold or the final cake might stick to the interior. If you want a faster option, you can apply a layer of nonstick spray, such as Baker's Joy.[3]
- Some bakers prefer to use butter to coat their pans. However, the water content of butter can make it less effective than pure oils.
- Nonstick spray can get really slippery on floors, so always spray your pans over the sink.[4]
- Flour the pan. Grease alone will not keep cake batter from sticking to the sides of the pan while cooking. You must also apply a thin coating of flour to every interior part of the pan. The best way to do this is to put a spoonful of flour inside and then jiggle the pan around until the flour coats everything. Turn the pan over and dump out any excess.[5]
- Fill the pan ¾ full with batter. Unless the instructions state otherwise, pour mixed batter into the pan until there is a bit of extra space at the top. This will allow the cake to rise without spilling out of the edges of the pan. If you accidently pour too much batter in, just get a spoon and move a bit of it out from the center to an extra bowl.[6]
- If you end up with extra batter, go ahead and make a few cupcakes in a separate pan.
- Add any support structures. Some shaped cakes will require extra support after they come out of the oven. Prior to baking, look over the pan and consider whether or not any stand-alone sections will stay upright without extra help. If so, go ahead and insert some food grade bamboo skewers or toothpicks into these areas.[7]
- For example, if you using a 3D animal-shaped cake pan, then it's a good idea to think about if the head or ears will stay upright post-baking.
- If you add supports in to the batter, be careful when serving the cake to others. It's usually a good idea to leave the supported areas uneaten.
- Remove any air bubbles by tapping the pan. Once the batter is in the pan, pick it up and gently tap it against the countertop a few times. This helps to bring air bubbles up from the inside of the batter to the surface. Batter with bubbles can lead to gaps on the sides of the cake and a drier taste.[8]
EditBaking Your Cake - Place the pan on a cookie sheet if the shape is deep. If the pan is larger with deep pockets for batter, then there is a possibility that the bottom will burn before the inside is fully cooked. To keep this from happening you can set the pan on a baking sheet and place it on the middle rack to bake.[9]
- Be aware that, depending on the size of the pan, you may need to remove the extra baking racks from your oven to fit everything in.
- Tie two-part molds together with baking twine. If you are working with a 2-part shaped cake pan, then it's possible that these parts will separate and spill over with batter when baked. To keep this from happening, get a 2 to 4 long pieces of baking twine, loop them under and around the pans, and tie them firmly. This will keep the batter inside the pans during baking.[10]
- Only use baking twine, not another type of string, as it could catch fire in the oven.
- When the cake is finished, let it cool before removing the twine.
- Adjust the suggested baking temperature as needed. The majority of shaped pans cook at 350 degrees Fahrenheit (176 degrees Celsius). But, it's best to check the baking instructions or recipe that came with the pan for guidance. As a general rule, shaped pans with deeper grooves may require an increased temperature or baking time.[11]
- Set a timer for the minimum baking time. Consult your recipe to see what the shortest possible baking time is for your cake. Get a standalone baking or oven timer and set it immediately after putting your cake into the oven. Checking on your cake as soon as possible can keep it from burning.
- Check for doneness with a toothpick or skewer. See if your cake is done by inserting a wooden skewer into the deepest part of the pan. If only a few crumbs remain on the skewer, then your cake is done. If batter is on the skewer, put the cake back in for 2 minutes and check again.
- If you check in a more shallow area, then it's possible that the entire cake will not be cooked. This is especially important when working with complicated shaped cakes.
- When the cake is finished, make note of the total baking time. That way you'll know the exact time and temperature for baking the next time that you use this pan.
EditHandling Your Cake Post-Baking - Let it cool for 30 minutes before removing it from the pan. When you can place your hand on top of the cake and only feel warmth, not open heat, it is ready to be removed. A hot cake is more likely to crumble than a cool one. If you place icing on a hot cake, it will simply melt off.[12]
- Loosen the edges with your fingers. Before you remove the cake from the pan, feel around the top sides with your fingers and gently try to pull them off the pan. Don't try to go too deep or you'll risk splitting the cake at the edges. Some bakers advise sliding a butter knife along the sides of the pan, but this doesn't always work well with shaped cakes, as it's more likely to cut the final product.[13]
- Flip it onto a cooling rack. When your cake has cooled enough, place the cooking rack on top of the pan. Apply a bit of pressure to keep the pieces together. Then, flip everything over so that the cake falls out of the pan and on to the rack. If you are working with a 3D cake, then you want the flattest part of the cake against the rack.[14]
- Make note of any stuck areas. Ideally, your cake will come out of the pan cleanly, leaving no pieces behind. If the cake sticks or breaks, then look inside the pan to identify the problem spots. In the future, these are the areas that you'll want to spend some extra time greasing and flouring before baking.[15]
- Use icing for decoration and to stabilize your cake. In a 2-part cake, apply icing to the gap between the sections in order to hold the entire cake together. If you run into any trouble removing your cake from the pan, you can also apply a bit of icing to the broken bits and use this to hold them onto the cake. Icing can also be used to accent certain elements of a shaped cake.
- Wash and dry your pan carefully after each use. This helps to keep your pan from rusting.
- Silicone pans are very popular with bakers. However, be aware that silicone doesn't always work well for deeper shaped cakes.[16]
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| How to Do a Sitting to Standing Exercise Posted: 07 Nov 2017 08:00 AM PST Moving from sitting to standing is a motion that most people already do throughout the day. However, when this motion is done mindfully, it can be a gentle--yet effective--exercise. This movement can strengthen your legs, lower back, and core. It can be especially helpful for older folks and people recovering from lower back and hip injuries. The best part is that this is an exercise you can do just about anywhere. You can also make this a more vigorous exercise by adding weights, increasing the number of repetitions, or sitting on a stability ball. EditPerforming the Basic Move - Sit down in a chair. Align your feet, knees, and hips so you're sitting up tall with a small arch in your lower back. Put your hands behind your head and clasp them together, like you're about to do sit-ups.[1]
- Stand without moving your feet. Engage your leg muscles and lift yourself in one fluid motion. Once you've risen to the point that your knees are straight but your back is still arched, lower yourself back down into your original position.[2]
- Try not to move your feet at all throughout.
- Keep your knees aligned directly above your ankles when you are sitting, and do not allow them to extend beyond your mid-foot as you stand.
- Do 3 sets of 10 reps each. Lift and lower yourself 10 times, then take a little break. Repeat until you've completed 3 sets. For best results, do this series of movements 5 days a week. It may take up to 6 weeks of consistent practice for you to notice results.[3]
EditDoing Variations on the Exercise - Place a small object between your legs. If your knees tend to collapse inward when you stand, you may need to encourage your glutes to engage more. Doing the sit-to-stand exercise with a small object between your legs can help with this. If you have a small exercise ball, or even a kid's bouncy ball, this is ideal, but almost any small object can work. Press the ball (or other object) between your legs, and squeeze your legs together to keep the object in place as you stand.[4]
- You can try using a small pillow, yoga block, stuffed animal, or book.
- Sit on an exercise ball instead of a chair. This will throw off your balance, making it a little harder for you to rise up into a full standing position. Using a stability ball helps to strengthen your legs more effectively, and to better tone your core.[5]
- Increase the number of reps. For faster results, you can gradually increase the number of reps you do in each set. Try doing 3 sets of 15. If you'd still like more intensity, you can do 3 sets of 20. You can also increase the number of times you do this exercise per week.[6]
- Use dumbbells to add extra resistance. Another way to make this workout a little more intense is to hold a dumbbell in each of your hands. Try starting with 3 pound (1.4 kg) weights. If that's not enough, move up to .[7]
- If you can get through 15-20 reps without feeling worn out, move up to slightly larger weights.
- As you continue to work out, move your weights up in 2 pound (0.91 kg) increments approximately every 8 weeks.
- The benefits of this exercise are increased strength and flexibility in your hip, pelvis, thigh, and upper back muscles.
- To make this exercise less challenging, you can increase the height of the seat of the chair.
EditThings You Need - Chair
- Small object
- Stability ball (optional)
- Dumbbells (optional)
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| How to Pasteurize Juice Posted: 07 Nov 2017 12:00 AM PST Pasteurizing raw juice kills harmful bacteria so it can't make you sick. Pasteurizing is a fairly simple process. You simply heat up the juice to just below boiling. Be sure to pour it into a clean container, as you'll just recontaminate if you don't. To increase the time you have to drink it, pour it into sterilized jars. EditHeating Juice to Pasteurize It - Pasteurize any raw juice. Raw juices can carry bacteria that can make you sick, particularly E. coli. To counteract the effect, you should pasteurize any juice that is labelled as raw. However, if the juice says "pasteurized" on the label, it's safe to drink as is.[1]
- Pour the juice into a large pot. Start with a clean pot large enough to hold the juice with some extra room at the top for bubbling. Place the pot on the stove. Pour the juice into the pot.
- Heat the mixture over high heat. Turn the burner on high, and let the mixture heat. You need to keep an eye on the mixture while it heats, You're waiting for it to simmer so you can time it and check the temperature.[2] Stir the mixture often while it heats.
- You may want to use a double boiler. A double boiler is one pot placed over another pot, and the bottom pot has water in it. The water provides heat to the top pot, but it is gentler than a typical burner.[3]
- Check the temperature once the juice starts simmering. The juice needs to reach for it to be considered pasteurized. Use a candy thermometer to check the juice once it's simmering, but don't touch the sides of the pan with the thermometer, as that will give you a bad reading.[4]
- It only needs to stay at this temperature for about a minute.
- The juice should be simmering but not boiling when it's at the correct temperature. You can eyeball it, but using a thermometer is the best method.
EditCleaning Jars for the Juice - Wash the jars. You can use mason jars or any glass jar that can be sterilized for this process. Wash the jars out in hot water and soap, and then rinse them clean to prepare for the sterilization process.[5]
- Boil the jars. Place the jars in a water-bath canner. You can also use a large pot. Fill the pot or canner with water, and submerge the jars. Place the pot over high heat, and let the water come to a boil.[6]
- When using a pot, a rack can help you pull the jars out later.
- If you use tongs, make sure they're sterilized, too.
- Let the jars boil for fifteen minutes. Once you see steam coming up from the pot, cover the pot with a lid. Let it boil for fifteen minutes before turning off the heat. The jars can sit in the pot to keep warm.[7]
- You'll also need to boil the lids for five minutes.
- Use tongs to pull the jars out. You can place the jars upside down on a towel to drip water.[8] However, since you're just filling them with juice, you can also shake most of the water out and move on to filling them.
- Pour the juice in. Fill the containers with the hot juice. The jars need to be hot, as well, or they could break when pouring in hot juice. Screw on the clean lids to preserve the pasteurization.[9]
- Don't let the juice cool down before you bottle it, as that reduces its shelf life.
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