TIPS Make your own ice-cream cone You can easily make ice-cream cones with a waffle iron and equipment to make cones. Making the batter is very practical; mix 1 liter milk, 350 g. granulated sugar, ½ t. vanilla until sugar dissolves. Beat 4 eggs well. Add 1 T. vegetable oil and gradually stir in 1000 g. flour and ½ t. salep. You can use water instead of milk. If your ice-cream cones get soft Ice-cream cones can get soft and loose their crispiness, especially in humid weather, and this greatly affects their flavor. Try to keep you cones in a dry place. If you cannot find such a place, above the range is ideal. If your whipped cream lacks stiffness and is not white When beating powdered whipped cream, be sure that the milk or milk-water mixture you use is cold. Prolonging the beating will help give it volume and body, and make it whiter. If you do not want it to separate too soon you must beat it with cold milk. If your whipped cream separates You should beat whipped cream with milk that is as cold as possible. Also, the fan in the cooling system must not directly touch the surface of the cake, cooling must be done indirectly and proper humidity maintained. Storing ice cream • When storing ice cream take care that the freezer stays at a constant temperature. • Variations in temperature will spoil the texture and flavor of ice cream. The ideal temperature is between -18 ºC and -22 ºC (0-(-8) °F). • Ice cream lacks flavor and aroma if eaten when too firm. • The best thing to do is to take it out of the freezer 10 minutes before serving. Before serving ice cream • Chill ice-cream dishes in freezer for half an hour. This will prevent the ice cream from slipping in the dish. • Using special kitchen utensils to give shape to ice cream will save you time and enable you to serve ice-cream stylishly. • You can serve an even more tempting ice cream with sauces made from fruits such as raspberries, blackberries, strawberries. • Those who like intense flavors can create different tastes with chocolate sauces. • Since appearance is just as important as flavor you can decorate the ice cream you serve with pieces of fruit and fresh mint leaves and create a special effect. Batter runs over pan when baking cake Beat batter 4-5 minutes. If you are using additives, reduce amount. You might be using too much baking powder. Too hot an oven can cause batter to overflow. Be sure to bake cakes at 180 ºC (350 ºF). Problems encountered when making cake Too little volume / Cake does not rise enough • Too much flour, too many eggs and too much water • Using hard flour • Mixing too much or too little • Too high or too low an oven temperature Lumpy texture • Too much flour • Using hard flour • Mixing too much or too little • Too hot an oven Color of crust is too light • Too much flour • Not baking long enough • Too low an oven temperature Color of crust is too dark • Too much sugar • Baking too long • Too hot an oven Compact texture • Too much flour • Too many eggs and too much water • Using hard flour • Mixing too much or too little Texture is too porous • Too much sugar • Too much baking powder • Too many eggs and too much water • Mixing too much or too little • Too low an oven temperature Dry crust • Too much flour • Using hard flour • Baking too long • Mixing too much or too little • Too low an oven temperature Sogginess under crust • Too much flour, baking powder • Using hard flour • Mixing too much or too little • Too hot an oven Crumbling / Cracking • Too much flour • Using hard flour • Baking too long • Mixing too much • Letting batter stand too long before baking Cake falling • Too much sugar, baking powder • Too many eggs and too much water • Not baking long enough, mixing too much Lactose may be added to reduce problems listed above and increase freshness and life.