Below you will find tips, suggestions and troubleshooting for cake baking. To view the collection of cake recipes, click on the link provided below and you will be taken to my online cake recipe binder.
Cake Baking Tips:
- When baking a cake, all ingredients must be at room temperature. Milk, eggs and butter are usually cold, so get them to room temperature quickly by using warm water. Eggs can be placed in warm water for 1o minutes. Milk can be poured into a cup, then put into a larger cup of warm water for 15 – 20 minutes. Grate or thinly slice butter and let sit in a bowl, then place in a larger bowl of warm water. Do not let water get into the milk or butter.
- If a cake recipe includes Baking Soda as the only leavener, place the cake into the oven immediately after mixing. Once Baking Soda is mixed with liquid, it begins to react—producing gas needed to make the cake rise. Leaving the batter out, even for a short time before baking will yield a cake with less rise.
- If a cake recipe includes Baking Powder as the only leavener, it does not need to be placed into the oven immediately. Baking Powder has two separate reactions that lead to rise. First, liquid causes a reaction, producing leavening gases; then heat causes a second reaction, producing leavening gases. This is why Baking Powder is referred to as Double Acting Baking Powder. Though the batter can be left out momentarily, it is best to place a cake in the oven as soon as the batter is mixed.
- When/If adding eggs to batter, add one at a time. Mix each egg until the yolk is no longer visible, then add the next egg.
- Line pans with parchment paper (+ follow recipe instructions) and use cake strips around the outside of the pan. Parchment paper will help release the cake from the pan. Cake strips will help prevent the cake from having a domed top.
- Reduce oven temperature 25˚ if using a glass cake pan.
- Invest in an oven thermometer to ensure accurate temperatures.
- If adding nuts, raisins or fruit to a batter, first toss them in flour, then add to batter as the recipe directs. The flour will help to suspend the additions throughout the batter. Skipping this step will result in additions falling to the bottom of the cake pan.
*Cake Troubleshooting Guide Provided by ProgressiveBaker.com