Baking your own cakes can be a rewarding and successful experience. This is a guide containing cake baking tips and tricks.
When I bake a cake and take it out of the oven to cool, and give it plenty of time before taking it out of pan I find that the crust is way above the cake. I then have to pull the crust off of the top and flip the cake bottoms up to glaze. Even my pound cakes.
I have baked pound cake many of times, but with a bundt pan. But this time the pans are square with no hole. How do I get it to bake in the middle without drying the outside of the cake? Please help soon. Thanks.
Use the recommended time and temperature in the recipe. It will turn out fine without any help.
Adding 1 tablespoon of honey to any cake batter keeps your cake moist. The honey draws moisture to the cake and it stays moist from first slice to last. You do not need to change any ingredients and it can be added to a box cake mix or a homemade cake.
Source: A master beekeeper in PA.
By Lisa from Alexandria, VA
When baking layer cakes, I cut pan liners out of brown paper bags. I lay the pan down on a bag and draw around it, then cut it out. If there is any printing on the bag, put it face down. This way, you never have to grease the pans or worry about the layers sticking and tearing.
After cooling 10 minutes in the pans, I run a butter knife around the edges to loosen, then turn the cake over onto my hand, peel off the paper, and turn the cake back over onto a cooling rack.
Source: my mother
By karenbuddy from Mobile, AL
I used a white cake mix and followed all directions to the 'T.' It would not rise. I then bought a yellow cake mix and it would not rise. Why oh why? I bought them at the same store. Could they be old? I have been using cake mixes for 30 years and never had this problem.
If the expiration date was past or close to expiring the leavening agent may have lost it's ability to help the cake rise. If any time you may be in doubt simply add a 1/2 tsp baking powder to the dry ingredients and mix dry with your mixer for about two minutes. then add your liquid ingredients and bake as usual. I've done this to many a mix that was well past the exp. date and have had very few failures. Best use for a failure is to crumble the cake into a pudding and pass it off as a parfait. Most people wont know the difference or care.
Will the powder sugar melt if I dust them the day before I want to serve the cake?
By xueli from Malaysia
In my experience it will melt and be sticky.
Here's an idea, though- If you put a paper doily on the cakes before you dust them and remove it afterward (carefully) it will make a doily pattern on the cake.
This is a guide about preventing cakes from sticking to a cake pan. It is extremely frustrating to spend the time baking a cake only to have it stick to the pan.
I have a NordicWare fluted bundt muffin pan; and it sticks so badly it tear sthe muffins up when trying to get them out. I know I can use the baking cups, but then I don't get the pretty formation of the pan's muffins. I tried spraying with Pam the last time I used it, but it is as if I used nothing. I have not used the pan for awhile because my beloved hubby passed away and I haven't had the heart to cook for a long time.
Butter is a good medium for breads and muffins. Wipe butter generously into all the cups.
Many times a cake recipe will tell you to use 2 round pans. I eliminate using 2 and use only 1 deep pan. Then when the cake is cool enough to handle I take a piece of sewing thread about 16" long and wrap it a finger on each hand. Then slowly start pulling it through the middle of the cake. Continue until the thread cuts through the cake completely. And now you have 2 cake rounds. Happy dividing!
I bake from scratch and my white and yellow cakes are always dry and my cupcakes are like biscuit consistency. Can someone please tell me what I am doing wrong? Any tips?
Bake them at a low temperature...around 170 degrees
Cut old towel the height of the cake pan and length of the circumference or perimeter of the pan. If the towel is thin, make it twice the height and fold in in half lengthwise.
After baking a cake, put your cake pans in the freezer for an hour before frosting them. They will not crack and crumble when you put on the frosting.
I have been baking for a home industries shop for 3 years now and lately my cakes are not rising properly in the center. They seem to rise nicely, then after 3/4 time has elapsed, they sink in the middle. I have changed my flour and baking powder, and reduced my oven temperature. I am now at a loss as to what to try next. Please can someone throw some light on this problem.
Carolyn from South Africa
You can try to add a little more flour .I have found that some recipes from the coastal towns don't rise and if you add a bit more flour it seems to help not too much or you will have to adjust the liquid as well in some cases.Also check if your raising agent is fresh as stale raising agent can cause cakes to flop too.
Tips for making a cake. Post your ideas.