Best Cake Shop

Almost everything in the world is now available at wholesale, especially the food items and that also applies to cakes and pastries. It is not the 90s when you needed to visit the local bakery shop to have some sweets, but today you can have the cakes at wholesale from the best cake shop in Melbourne. The wholesale outlets provide you cakes in bulk for commercial or personal purposes. If you own a restaurant or cafe or any kind of diner, buying cakes from a whole sale is the best option for you. Just because you take cakes in bulks, doesn’t mean that the cakes will have any lesser quality. These are made on a day to day basis and even if you buy hundreds of them at once, they will all be perfectly fresh. There are several cake outlets where I live in Melbourne that caters to wholesale necessities.

The larger ones will simply offer to an oversized restaurant chain whereas the smaller ones are good for cafes and dinners. One of the most important reasons that restaurant owners source to a wholesale cake provider is that baking may be a time consuming and precise task that has to be done fine to style very good. A tea or coffee is so much additional enjoyed with a chunk of cake, and if it’s not sensible, then customers won’t come back as usually. Buying cake in allows for easy rotation of your selection too, which will satisfy the liking for different kinds of guests, as every customer seeks a different flavour. There is one cafe I particularly like, sensible coffee, but only a caramel slice or cheese cake is yummy, so I don’t go there as often as I would if they had a better selection. Restaurants and cafes also have a high turnover of staff, generally. So it is time consuming to teach new staff line to make cake, pastries and biscuit recipes, when you have to do it all again some months later. Plus the style will vary.

The sugar should have dissolved by now and you’ll have whipped a lot of air into the batter, which will make your cupcakes fluffy and gorgeous! This is important, guys: mix until the batter looks like fluffy buttercream! Otherwise the cupcakes won’t rise properly. Once the batter looks like buttercream, it’s time to add the dry ingredients: all-purpose flour, baking soda, baking powder, and salt (but only if you’re using unsalted butter). I usually mix the dry ingredients together in a little bowl before adding them to the batter, just to make sure the salt and leavening agents are evenly dispersed throughout the flour. Add the dry ingredients to the batter, then mix for about 30 seconds. Overmixing makes the cupcakes tough. Once the batter looks smooth, stop mixing. Next up, the liquid ingredients: the buttermilk and the vanilla extract. Just mix those two in until incorporated. Again, don’t overmix. In fact, stir with a rubber spatula if you’re worried about overmixing. Line a 6-cup muffin pan with cupcake liners, and divide your gorgeous, fluffy batter over the cups. This recipe makes exactly 6 cupcakes, so dividing the batter evenly shouldn’t be too much of a problem.

Each cupcake liner should be about two-third to three-quarters full. Bake the cupcakes in the middle of the oven for about 20 minutes, or until a tester inserted into one of the cupcakes comes out clean. By the way, you need to preheat the oven to 170°C/340°F (standard oven setting, so no fan). The slightly lower temperature (cakes are usually baked at 175°C/350°F) gives the cupcakes a little more time to rise before a crust forms, resulting in flat tops, perfect for decorating with buttercream. If your oven can’t be set to 170°C/340°F, just bake the cupcakes at 175°C/350°F. They might form a bit of a dome, but ah well…. Let’s not make baking the perfect cupcake too impossible. Allow the cupcakes to cool to room temperature before frosting them with, say, this delicious vanilla buttercream. Or this amazing chocolate buttercream. Oooor, this scrumptious caramel buttercream. Or have them plain.

They are the best! That’s it, guys. Now go make yourself some PERFECT vanilla cupcakes! Click here to follow me on Instagram. Click here to sign up to my mailing list. Click here to follow me on Pinterest. Oh, and yes: I’ve changed the look of my blog a bit! This recipe makes 6 cupcakes, but it can easily be doubled or tripled. Preheat the oven to 170°C/340°F (standard oven setting) and line a 6-cup muffin pan with cupcake liners. In a medium-sized bowl, beat butter until pale and fluffy, about two minutes. Add the sugar and mix until the mixture looks light and fluffy, another 2 minutes. Crack the egg in a small bowl and whisk with a fork. Add half the egg to the butter and sugar mixture and mix until well combined. Add the remaining half egg and mix until the mixture looks like thick buttercream. The mixture may separate, but if you just keep mixing it will come together again. Make sure to scrape the sides and bottom of the bowl every now and then with a rubber spatula.