-- Shares Facebook Twitter Reddit Email Making a cake at home — from scratch! — can certainly be an anxiety-inducing thought. While your cake might turn out superb, there’s always the chance it could go the other way entirely. Baking a show-stopping, multi-layer cake can feel like biting off more than you can chew — but a loaf cake? That’s much more doable.
While the bakers on “The Great British Bake-Off” may have mastered the loaf cake, Salon reached out to chef-instructors at the Institute of Culinary Education (ICE) to get their best tips and tricks for making your most delicious loaf cake yet. We spoke with Kierin Baldwin , chef-instructor of Pastry & Baking Arts at ICE's New York City campus (my alma mater!). Without further ado, let’s get into the nitty-gritty.
Related Butter secrets every "Bake Off" fan should know, according to a pastry expert What’s a loaf cake, exactly? Is a loaf cake simply a standard cake batter baked in a smaller, uniquely shaped tin? Baldwin says yes — with a bit more nuance. "Loaf cakes are cakes that have been baked in a loaf pan,” Baldwin said. “They are more commonly fat-based cakes that do not require an egg foam, which makes them rich, moist and dense.
But in reality, you could get away with putting any type of cake in a loaf pan and slapping the name on it. Any cake can be baked in any pan with the right adjustment to the oven temperature and bake time.” When asked about pan specifics, Baldwin explained, “There.
