Gather the ingredients and follow the recipe. An exciting venture gets frustrating for pastry chefs and common cooks. Countless times, we bake cakes by the book only for the result to fall short of expectations. Is it possible to bake cakes perfectly every time? Helpful tips answer that question with a resounding yes.
Use Fresh Ingredients: Expired ingredients lose some taste while fresh ingredients contain full flavor. Baked goods like flour have a short shelf life, so ensure the expiration date is a month away instead of tomorrow or two days from now.
Use Room Temperature Eggs, Butter, and Milk: Warm, room temperature ingredients blend better than cold ingredients. Turn cold eggs to room temperature by placing eggs in warm water for 10-15 minutes. Warm butter in a microwave for five-minute intervals until it’s soft. Warm milk in a saucepan on the stove.
Measure Flour Accurately: During measuring, most recipes require scooping the measuring cup into the flour, and then using a knife to level off excess flour. Instead, use a spoon to scoop the flour into the measuring cup. This breaks up compacted flour and reduces unneeded flour for the recipe. Do scrape off excess with a knife.
Weigh Flour: Weighing flour prevents the same dilemma from occurring: unneeded flour. If the recipe goes by ounces or pounds, use a kitchen scale to measure the flour.
Use Light Aluminum Metal Pans: Stainless steel looking aluminum pans’ color is better than dark pans for cooking cakes. Light pans rotate heat within and outside the pan, creating a light-brown, tender crust. Dark pans create a dark-brown, thick crust because the pan traps heat. Stay away from insulated and non-stick pans; insulated takes longer to cook and the non-stick pan coating rubs off with continued use.
Preheat the Oven: Preheating the oven is mandatory for successful baking. Recipes expect readers to preheat the oven at a certain temperature, so follow instructions. Preheat for 10-15 minutes before inserting cakes in the oven. An oven not hot enough affect the cake’s rise.
Grease Pans Generously: Cake batter sticks to the pan, ruining the cake’s perfect circle. Grease the pan so the cake slides out effortlessly. Alternatively, use butter to grease the pan. Another suggestion is using baking parchment paper to line the pans.
Place Cake Pan in Oven Center: Even cooking begins with placing the filled cake pan in the center. A pan touching the walls creates over browning before the cake cooks on the inside.
Rotate Pans During Baking: Even cooking ends with rotation. Rotation provides even baking so every inch is evenly cooked. Turn the slow cooking side toward the faster cooking side so the recipe time ends on time.
Cool Cakes Upside Down: Layer cakes cannot stack with a rounded top. Cool finished cakes upside down so it flattens out on top. If the cake isn’t flat enough, make it flat with a serrated knife.
The cookbook failed to mention those foolproof tips. However, incorporate those helpful hints in your cake-baking routine. Creating the perfect cake consistently is a piece of cake.