Find the Cake Baking Tip To Make your Job Easier
Cake baking tips are passed down among families in many regions in the country. Suggestions on how to mix,
cook and frost a cake can vary but some ideas hold true among most bakers. Some of the advice is
optional- like substituting buttermilk for regular milk.
Ideas like using ingredients at room temperature are
more tried and true tips that will just make your life easier. As you bake more often, you too will begin coming
up with your own cake baking tips that you may pass on to others.
(Want to learn how to bake a cake go here)
The center of the oven allows for the most even heat flow. Make sure the rack is straight so the batter won't
settle unevenly in the pan as it is baking.
Oven temperatures can vary by over fifty degrees.
If you are unsure of how your oven stands up to package
directions, purchase an oven thermometer.
325 degrees is the minimum temperature required for cake baking. Though they can be baked at higher
temperatures, a lower start will allow you to watch closely to ensure the cake does not burn.
Non-glassware pans are reflective and are the best choice for baking since they deflect some of the heat.
Glassware pans will cook the cake faster so lower the temperature or the cooking time.
When making a chocolate cake, flouring the greased pan can leave unsightly white residue on the bottom
of the finished product. Use a dusting of cocoa powder instead.
A cake baking tip passed down in the South is to substitute buttermilk for regular milk in the recipe. Add a pinch
of baking soda to the recipe for every cup of buttermilk used. This gives the cake a nicer texture.
Most ingredients are best when used at room temperature. Whole eggs separate easier when cold but the
white's whip best at room temperature.
Do not microwave butter to make it soften faster. You will most likely melt it and that won't work in the recipe.
Cut the butter into small pieces, place them between two small sheets of wax paper and dangle above a bowl
of warm water until softened.
If you are using nuts, raisins or fruits in the recipe toss them first in flour to ensure they don't sink to the
bottom and help prevent their color from bleeding into a lighter cake.
To slice a
or split a layer cake into sections, use unflavored dental floss to cut through cleanly.
Make absolutely sure the cake is completely cooled before frosting or the topping will melt and make a mess.
Use a base coat of icing. Apply this thin layer first before refrigerating the cake. Once it is set, apply a more
dense layer. There will be fewer crumbs and the finished product will look smoother.
Piping decorations onto a cake for the first time? Practicing on wax paper is a cake baking tip that will
save you having to start the baking process over again.
Cut a slice similar in size to your cake, pipe out your
decorations and- when you are happy with the results- freeze the paper. The icing will become rigid and
easy to transfer onto the cake, where it will soften into regular icing again.
Return from cake baking tip back to home page