CARE OF BUTTERCAKE AFTER BAKING

Can butter cake stay fresh for an extended period?

Butter cake can stay fresh in the refrigerator (4°C) for three to four days.
Steps:
1. Let the butter cake cool completely after baking.
2. Place the cake on a cake board, put each cake in a plastic bag. Loosely seal the bag
with cellophane tape.
3. Place the bag of cake into another plastic bag. Store the cake in a plastic container
or a cake box.
4. Keep them in the freezer.
5. Remove the cake from the freezer a day before serving.
6. Let the cake defrost at room temperature with the double layer of plastic bags
unopened.
7. When the temperature rises to above freezing point (0°C), remove the bags and
place it into the chiller.
 8. The cake is best served warm, or at room temperature.
9. If you have leftovers, you can wrap it up with aluminum foil or plastic wrap to keep
them from drying out.
10. You can keep them for up to 3 days at room temperature. DO NOT FREEZE the
cake.
11. To serve the leftover, you can warm it up in the microwave for a few seconds. You
can also heat the cake up using a toaster oven.
12. Chilling cakes in the refrigerator (wrapped well in a double-layer of plastic to prevent
them from drying out) will make them easier to cut and frost.
13.   A well-wrapped cake will typically stay fresh in the refrigerator for a few days or in
the freezer up to about two months.

BUTTERCAKE AFTER BAKING

 Check for doneness at the minimum recommended baking time, then check every 2
minutes after that.
 Cool cakes for 10 minutes in the pan. Loosen the cake by running a knife around the
edge of the pan.
 Cool completely before filling or frosting unless directed otherwise by recipe.
 If a cake sticks to the pan and will not come out when inverted, return to a heated
oven for 1 minute, then try again to turn it out.
 Use a serrated knife or use a sawing motion when cutting. Warm the blade of knife in
hot water, then dry and make a cut. Clean and rewarm knife before each cut.

Tips For Making A Moist & Fluffy Butter Cake

 Make sure you use butter (not margarine) as butter contains more fat which keeps
cakes moist when baked.
 Beat the butter and sugar together thoroughly as this allows air to enter the
ingredients.
 Add the eggs slowly (one at a time) and beat thoroughly between each
addition (again, this is to encourage as much air as possible to enter the mixture). 
 To ensure a light and fluffy cake it’s important not to over-mix the mixture once the
self-raising flour has been added.
 When baking your cake, ensure that you start checking if it’s ready approximately 10
minutes before the recipe states (all ovens are very different so it’s best to check
earlier as an overcooked cake will be dry). The cake is ready when a skewer
inserted into the middle comes out clean.
 Once your cake has baked, store it in an airtight container at room
temperature (storing cakes in the fridge will dry them out). 
 RECIPE FOR BUTTERCAKES

INGREDIENTS
 7 oz. cake flour or all purpose flour (200g or scant 1 1/2 cups)
 1 teaspoon baking powder
 1/2 teaspoon salt
 2 sticks unsalted butter, at room temperature (225g butter)
  7 oz. sugar (200g or 1 cup)
 4 large eggs
 1 teaspoon vanilla extract
 4 tablespoons plain yogurt (preferred) or full milk

INSTRUCTIONS
1. Preheat the oven to 375°F (190°C).
2. Lightly grease the pan with some butter. Mix the flour and the baking
powder together and sieve. Add in the salt and mix well. Set aside.
3. Use an electronic hand mixer or stand mixer to beat the butter and sugar
until well combined or pale yellow in color, about 3 minutes.
4. Add in the first egg. Beat well after each addition of egg until creamy,
about 1 to 2 minutes after adding each egg.
5. Scrape down the sides for even mixing. Add in the vanilla extract and mix
well. Fold in the flour and mix well. Add in the plain yogurt or whole milk
6. Pour the batter into the greased baking pan. Shake it lightly to distribute
the cake batter evenly. Bake until golden brown and cooked, about 40 - 50
minutes. To prevent the top of the cake from over browning, cover the top
of the baking pan with a sheet of aluminum foil once the cake top is set.
Use a cake tester to test doneness.
7. Remove it from the oven and let cool on the wire rack for 5 minutes. Cut
into pieces and serve warm.