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
Sounds like a great idea, honey helps bread keep from drying and molding, also. God's creatures do it best! I found out that baking the cake at 325 not 350 makes for a moist, better tasting cake. People have noticed. Can't wait to try the honey!
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
Not a good idea. Paper bags may have certain bonding agents or insectisides or chemicals that might be harmful. Best to use parchment paper that is made to come in contact with cooked foods.
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.
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.
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.
Tips for making a cake. Post your ideas.
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.
Eighteen frugal and time saving tips for baking cakes and cookies.
Tips for baking cakes. Post your ideas.
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.
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.
Hi, my daughter in law also had the same problem and asked if she could watch me bake and realized she was over beating the mixture. I don't do mixes but I know if you beat it too much once the baking powder is in, the baking powder won't rise.
Will the powder sugar melt if I dust them the day before I want to serve the cake?
By xueli from Malaysia
Oh, and it's best to wait after the cake cools. :)
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?
Here are some possible solutions:
You may be under- or over- beating your batter. Under-beating will cause coarseness.
It is possible your stove is too hot. You'll need to get a stove thermometer or borrow one to test the temperature of your oven for accuracy.
Be sure to measure water and oil exactly.
Check for doneness as soon as you suspect it might be done. Don't overbake. But let the minimum baking time elapse before opening the oven door.
Use the correct sized pan.
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
Thank you to all who responded. I found the problem. EGGS! I have my own chickens as we live on a farm. I changed their feed a while ago and they produced smaller and inferior eggs without me really noticing. Needless to say, have gone back to the original feed and whalla - cakes are perfect once again. Hope this might help anyone with the same problem.
This is in response to baking a flatter cake. All you have to do is either torte the mound off, torting means to cut the cake in several layers or just the top or in half horizontally (not up and down).
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.