It’s disappointing to spend a lot of time with measuring, mixing, and baking only to have a cake fail to rise in the center or stick to the pan and crumble. Thankfully, there are baking tips to ensure your cake comes out light, fluffy, and delicious every time. Applied to your next cake, this useful advice will help you ensure it’s the best cake.
As a beginner baker, here are 10 baking tips you can make the most of :
Ingredients should be used at room temperature
A novice baker makes this mistake so often that they wonder why their cakes fail so quickly. Have you ever mixed sugar and ice cold water? it won’t mix no matter how hard you stir it. It is also the reason why you should avoid using cold ingredients. Plan ahead or wait for your ingredients to thaw before you start baking, so your efforts do not go to waste.
Take this information with a pinch of salt.
Salt could make a huge difference to bringing out the delicious flavors in your cake. Applied to your cake batter, salt can balance out the sweetness, giving you better results in terms of taste and texture.
Swapping butter for oil
For all recipes, you can substitute them for each other but remember that few cakes are popular for their buttery flavor and substituting butter with oil in such recipes will mean that flavor is lost. You can use a butter essence however. Yes, it does exist.
If you use oil instead of butter in a recipe, measure out and use 80% oil of the weight of butter because oil is more liquid in nature.
Do you have fresh baking soda and baking powder?
Baked goodies won’t turn out right without leavening agents. They’re the stuff that bakes cakes and rolls rise. Therefore, their freshness is crucial.
To test your baking powder’s freshness: stir a teaspoon of the powder into a cup of hot water. This must fizz within a minute. If not, it is a bad batch.
You can use 1/4 teaspoon baking soda with 1 tablespoon vinegar to see if your baking soda is fresh. If it doesn’t fizz up immediately, disregard it.
Be sure to measure properly.
The following tip may seem obvious, but we frequently make mistakes choosing a recipe that has ingredients listed in grams, ml, or ounces.
Get a scale today and see what a difference it can make.
There may be only one tablespoon of sugar that separates a recipe success from a recipe failure. It is imperative to measure ingredients correctly.
This is the most commonly mis-measured ingredient. When measuring flour, measure it with a spoon and level. Do not spoon flour out of the bag/container using a cup.
Avoid over-mixing and under-mixing
If your cake recipe requires mixing batter with an electric mixer or a whisk, make sure the ingredients are mixed just until combined. Over-mixing cake batter causes a tough-textured baked good because you’re deflating all the air and developing too much gluten.
Don’t leave the room while the mixer is on!
You should also avoid under-mixing. All the ingredients should be combined.
Follow the recipe instructions.
It sounds obvious, right? Following the recipe is one of the most critical cake baking tips you’ll ever read or hear of. Many of us always substitute ingredients in recipes based on what we have on hand. Substituting eggs, reducing sugar, using liquid sweetener instead of dry – these are just a few.
The proper flour needs to be used.
If you don’t have cake flour and a recipe calls for it, use 1 cup minus 2 tablespoons of all-purpose flour for every cup of cake flour. Cake flour is used in some cake recipes because it produces a slightly more tender cake, but you could also use all-purpose flour if you prefer.
The oven should not be opened.
Keep the oven door closed while baking and check the cake one or twice for doneness. Do not open the oven door while the cake is baking since cool air likewise causes the rising cake to sink.
Check the cake with a toothpick if needed. Remove the cake from the oven, close the oven immediately and check on its doneness. If your cake needs more baking time, re-enter the oven.
Flouring the cake pan
Before you pour the batter into the pans, grease and flour them to ensure your cake doesn’t stick or break apart once it’s removed from the pan.
Let air bubbles out of the bottle.
Once the batter is in the pan, tap the cake pan on a counter to release large air bubbles in the batter. (This is especially important if your cake is a pound cake!)
Let cool totally in the Pan.
Remove the cake from the oven and place it on a wire rack until it is completely cooled. If you need to move it fast, place the rack and pan within the refrigerator. Cool down. If you want to make a frosting, let the cake cool completely after it is removed from the pan. The frosting shouldn’t be melted if the cake is not completely cool before frosting.