In order to secure the best results in cake baking the subject of Flour must be studied very carefully.

For cake baking Winter Wheat flour, of course, is used. Unfortunately, there is no regular standard for Winter Wheat flour, hence the baker is constantly confronted with the necessity of solving many problems as to how to secure the best results with different brands, some being soft and others strong, tough, etc., all requiring a little different treatment. No “Fancy Straight” or “Patent Winter” flour, according to present standards, are the same, hence it is impossible to give “standard” recipes in cake making. The best recipe ever devised will not be successful in every case. Bakers frequently condemn good recipes because they cannot get good results, not considering that there may be a great difference in the materials that they are using.

The nearest approach to a standard formula are recipes such as sponge cakes, composed of 1 lb. of Sugar, 1 lb. of Eggs, 1 lb. of flour; or pound cake, made of 1 lb. of Sugar, 1 lb. of Butter, a pound of Eggs and a pound of Flour; doughnuts, where 4 lbs. of Flour are used to the quart of Milk, etc.

However, for the reason that every time we get flour the flour is different, the baker must change the recipe to conform with this difference in the flour.

The most benefit, however, would be derived in knowing the necessary amount of milk to use, thereby obtaining that which is most important and necessary in successful cake making.

There would be a help, also, in regard to the proper amount of mixing. For instance, if too strong a flour is used more milk or water must be added. The result is the mix is toughened, not only by the strong flour, but by destroying air cells, which are formed by beating the eggs, creaming the butter and sugar, and by the baking powder used.

Sugar.

Sugar is, next to flour, used most extensively in cake making. Standard powdered sugar is familiar to every baker. For a fine powder order XXXX, and a coarser one, fruit or a coarse powdered—also called non-caking powder. This sugar is the best to use for most purposes, as it will cream up easily with butter or with butter and lard. It is much better than standard powder to use for meringue, as it will mix more readily and therefore avoid a tendency of the meringues to get smeary, as is often the case when fine powder is used, which often contains starch. By the necessary sifting it needs, flour and other injurious matters are often mixed in. Although this is the best sugar for cake bakers to use, it is known to but very few bakers. It will not cake like standard powdered, and therefore does away with the annoyance of sifting lumpy standard powdered and saves time and waste of sugar. Light “C” and “A” sugar is sometimes good and profitable to use in cakes, as it imparts a nice color and bloom to the cakes and has a tendency to keep them moister and fresher.

Butter.

Butter is perhaps the most expensive material used in cake making. Many bakers use cheap butter, it sometimes being even rancid—fishy. It is unwise to use this class of butter, for the cakes will surely tell it in the taste. If the price of butter is high, it is better (in order to reduce the cost of the making of the cake) to use good butter and lard, cottolene, or some other similar compound with it. A very good way is to mix a two weeks’ supply of butter and lard together, first leaving the butter in a warm room for a day or so, so that it will have the stiffness of the lard and will then mix easier and evenly with it. This seems to help keep the butter sweet and saves lots of time and weighing of butter and lard separately, and it is just the right firmness for creaming, and avoids the lumps which are often hard to rub smooth with the sugar while creaming in winter. It also helps to keep the butter firm and from getting too soft in summer when a stiff compound is mixed with it. It also saves money, as the proportion of butter and lard can be changed as butter gets cheaper or dearer. Sixty pounds of butter to 100 pounds of lard is frequently used. When butter is cheaper, use 75 to 100 pounds, and this can be changed to meet the class of goods turned out in the different bakeries.

Eggs.

Eggs have tried to be replaced by more substitutes than any other ingredient used in cake making. The first thing to consider in an egg substitute is, does it beat up well, as for sponge cakes? You cannot beat up or use many substitutes for sponge cake; but you can use them for anything else. However, half the quantity of eggs regularly used will often make a better cake than you can buy, using egg substitutes.

Eggs are often wasted, more being used than necessary, and where they are of no benefit. It is poor policy to buy cheap eggs, as they are dear compared to good ones, considering the little difference in price, sometimes being only two or three cents a dozen, which makes them dearer in the end than good eggs.

Eggs known as “Spots” among bakers are not only entirely worthless but often spoil a cake.