Pots and Pans
Thursday, May 3, 2012
FOR such a long time, we have been fascinated with cakes that come in different sizes, shapes and presentations. Some with very rich nut, fruit, cream or chocolate fillings. Some that looks entirely different from the usual cakes that we see, bake or buy.
One such delicious and totally different cake is the “upside-down” cakes since most of these doesn’t require frosting unless one decides to “dress” it up a little by frosting the sides or drizzle it with some chocolate or cream on top or on its’ sides.
Who can resist our very own version of Pineapple upside-down cake? With so much pineapples, be fresh or canned, it wouldn’t be surprising to see these edibles come alive once again in the market. Talk about improving and taking it a notch higher!
This would be a very good cake for beginners in the baking industry since one can make use of the regular, airy chiffon as base cake or the rich and creamy butter cakes as we are well-versed of.
This was one of those “basic” cakes one has to master I believe before going to other more complicated and sophisticated cakes. That is, on my own opinion because sometimes one tends to forget the simple and basic cakes before venturing into those more “artsy” and “difficult” cakes.
Aside from being very presentable on its’ own way in a big cake pan, it can also be baked and presented in small individual one serving portions. I have seen commercially prepared pans with indented “pineapple” shape where one just had to fill in the area with the fruit. What else can go wrong?
But of course, don’t limit yourself with pineapples. There are a lot of other exotic, colorful fruits to choose from. Say, mangoes, peaches, blueberries, strawberries, cherries, bananas, coconuts, pear, apricots, citrus fruits like oranges and lemons (if one prefers tartness) and many others.
And that gives a burst of colors and makes the cake more attractive. One can even mix and match the fruits to come up with a really beautiful and one-of-a-design cake that is truly majestic!
But, remember the usual but very popular and in-demand pineapple-cherry tandem? This is what I grew up with and I still can smell the freshness of the newly-baked cake every time my late sister Gloria would do the baking way back then. Memories, that’s what I can recall and I sure do miss those times when all of us would gather around the freshly baked cake. And even before the cake is totally cooled, it’s gone! Talk about “cake” lovers and eaters!
So, how does one come up with the really nice bottom that becomes the top when inverted? Let me share you some tips that really worked for me and hope will also worked miracles for you.
Make use of a nice pan, one you really like of course for that added flair. Be it round, rectangular, square, oblong, or heart-shape. Generously brush the bottom with butter. One can also melt the butter directly into the pan.
Next, sprinkle brown sugar on the butter. I prefer Peotraco’s Honey Browns because it is powdery in structure that melts evenly and gives us that nice color, unless one wants it really dark. Arrange the fruits of your choice “artistically” as possible. Visualize how you want it when it is done before putting in the fruits. Set aside.
Prepare your favorite cake recipe. It can also be those “store-bought” pre-mixes if one is short of time. Just follow the directions. To make sure the “designs” are not altered once the cake batter is poured, it can be spooned slowly into the pan instead.
Bake in a 350 degree oven for 30 to 40 minutes depending on the thickness of the cake. To check for doneness, insert a cake tester or thin barbeque stick in the center of the cake and make sure it comes out clean. But don’t overbake!
So, the next time there is a celebration, why not make use of this instead of the frosted cakes? Let’s get back to basics! And bring out the ohhhs and the ahhhhs once again!
(Website: www.potsnpans1976.weebly.com; email: potsnpans1976@yahoo.com)
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