In Her Own Words - Anita Gupta

In the second segment of my guest post, my guest and Cake whiz, Anita Gupta shares with us some pointers and tips on good cake-making - After meeting her I was so elated to see how down to earth and approachable she was (You know- given the stereo type that artists and chefs can be temperamental :p

Look forward to sharing my "piece de resistance" - In the Kitchen with Anita segment with y'all tomorrow so don't forget to tune in.

In Her Own Words - Anita Gupta

Cake, gateaux, kuchen…no matter how you slice it…no matter how you say it, cake is a celebration of moments.  We use cakes to celebrate our babies first birthdays and let them dive into a “smash” cake and laugh endearingly and take priceless photos.  Those same babies turn 16 and we throw a “sweet sixteen” complete with a keys to a car and of course, more cake.  Once we fall in love and find our soul mate, our first bite of food as a married couple is over cake…from births to anniversaries, to weddings and retirements, cake is an integral part of the way we celebrate.  And what a long way it has come…from the tiered, bright white frosting covered cakes of old, to pounds of buttercream and fondant in neon colors today.  The one thing that should not change is that the cake underneath all of that décor should taste delicious! 

I have 3 simple rules for my cakes:

1.       Use the best ingredients you can find and afford…real butter, fresh eggs, high quality chocolate.  Don’t skimp and use artificial flavorings…if you want coffee flavor, then use real coffee.

2.       Make it fresh…unfortunately, wedding cakes have the reputation of being dry and tasteless.  This should not be acceptable.  Cakes should be made no more than 2-3 days before an event. 

3.       You can have your cake and eat it, too.  Cakes that are delicious on the inside can be decorated beautifully on the outside.  The two are not mutually exclusive. 

Baking for someone else is truly a labor of love.  I really try to find out as much as I can about my customer in order to make a cake that will connect with the occasion, the client, or the event.  As I mentioned before, I love it when I get to add some “flavor” to a cake with regards to my clients’ ethnic background.  I love to experiment and I urge others to do the same…even if it is a total flop, how bad can it taste with real butter, fresh eggs, flour  and sugar??!?!?   And trust me, friends and family love it when you mess up and they can sample your “mistakes”!

A few of my trade secrets besides using excellent ingredients include:


1. Flavor layering – Usually wedding cakes are served after a large meal and after alcohol has been consumed.  Taste buds can be dull after all of that indulgence.  I like to “wake up” taste buds with the wedding cake.  A lemon cake brushed with limoncello liquer and then filled with lemon curd and raspberry buttercream with fresh raspberries is guaranteed to do just that.  A double chocolate cake brushed with Kahlua and filled with chocolate ganache and Amaretto buttercream is perfect for a winter wedding after an indulgent meal.

2.      2. This brings me to my next “wow” factor - I love to include more than one filling in a tier of a cake.  It looks beautiful when cut and adds so much dimension to the cake…just elevates it to the next level.

3.     3..Evening out my cakes - this is more for aesthetic appeal, rather than taste…but is it not true that we eat with our eyes first?  I always level my cakes after they come out of the oven.  This ensures that my layers are flat and even, and of course, ensures that the entire cake is stable after stacking. 

4. When it comes to decorating cakes, I am always learning something new.  There are so many fabulous techniques and amazing tools on the market today.  When I have a slow month, I try and pick something I have never done before and just work on it during my down times.  Last month, I tried my hand at quilling…a paper curling technique that is delicate, intricate and just beautiful.  I used gumpaste as my medium and attempted to quill it as paper is done.  It was more difficult than it seemed and of course, the finished pieces were so fragile…which brings me to my next point.
5. Always make extras of your decorations to save you from losing your mind when breakage occurs.

So in summary, I would say the most important things when it comes to cakeing are:

1.       Don’t be afraid to experiment…we learn from our mistakes (and I hate to admit, that I learn something new every time I make a cake!)

2.       Use excellent ingredients

3.       Layer your flavors…think about tastes that complement each other and go from there.  Do you like the sweet and salty combo?  Take it the next level and add a sprinkling of sea salt to your next dessert.  Some chipotle powder in your favorite dark chocolate cake with cinnamon chocolate ganache will leave your guests wondering what that kick is, and have them begging for more.
4.       When it comes to decorating, have a plan B.  All cakes have a back that can face the wall…a strategically placed flower is your friend.  

5.       And remember in the end, the whole point of cake is to EAT it…so if it does not look as pretty as you had imagined, it is not the end of the world, since enjoying the cake is the best part of all the hard work!

I look forward to seeing your fabulous creations and trying some amazing new recipes!
(So if you have not already sent in a recipe, please do so by following this link - Crazy for Cakes)

Other tips Anita gave me as we were preparing the cake were:

I always add salt to all of my baked goods…just makes them taste better.

When mixing your cake batter, DO NOT over-mix.  I always hear people say that they just can’t make scratch cakes, but I think most of the problem is from over-mixing or over-baking.

I love cakes that have sour cream or buttermilk as the liquid ingredient. It gives them a nice tang.

Always strain curds to remove any egg bits.

I always torte my cakes (cut crosswise horizontally) for more filling options.

Refrigerate your cake after frosting and filling if you are covering in fondant, so it is easier to cover your cake.