Baking your own cakes can be a rewarding and successful experience. This is a guide containing cake baking tips and tricks.
Read and rate the best solutions below by giving them a "thumbs up".
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!
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
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). Or just turn over with the cake bottom up after cooling about 10 minutes, you will have a perfectly flat cake all the time.
If you do not want to use the wet rags around your cake pan, (this only works with round, square or oval pans, character pans have to many corners to put wet towels around), put a Pizza stone in the bottom of your oven.
Try to keep it away from the pilot light, like putting it on risers. If you have an old oven, the pizza stone will help to keep an even temperature in an uneven oven.
If you put a pizza stone in your oven and it breaks, leave it there and get another one, this will increase the chances of better - even temperature also.
Source: This information comes from the years of baking cakes for weddings, baby showers, birthdays, etc. and from teaching cake decorating.
By Mary from Atascadero, CA
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
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. Before putting the cake batter in the pan, wet the towel strip and put it around the outside of the cake pan, pinning it in place with straight pins or safety pins. It will keep the edges from cooking sooner than the center and result in a flatter cake top for decorating.
By Har'et from Lakewood, CA
Eighteen frugal and time saving tips for baking cakes and cookies.
Do you have any baking tips? Post them below.
I learned something very neat at my job the other day, since I work alone in the kitchen. I needed to make a cake and I did not want to stay to scrub this pan. I sprayed the pan with oil and placed a pan liner in the pan and then sprayed the liner with non stick oil as well.
I was amazed at how well the cake came out without sticking to the pan! All I had to do was pull the paper out with the cake and the cake just slides off the paper! It was so cool I did not have to scrub the pan. It actually saved me time.
By booboo kitty from Jacksonville, FL
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Here are questions related to Cake Baking Tips And Tricks.
What is the easiest way to bake a cake without it sticking to the pan and spending all this time scrubbing the pan?
By booboo kitty from Jacksonville, FL
I got this hint from some ladies in a cake club who swear by this recipe that works like a charm & I never use those sprays anymore.
1 cup Crisco Oil
1 cup Crisco Shortening
1 cup flour
(I have also used no-name brands & they work well too.)
Use equal amounts of each to make the amount you will want. Blend together and store in an airtight container & spread on your pans with a pastry brush.
I personally use 1 cup of each & store the jar in the cupboard or fridge if the weather is too hot.
*The first time my daughter tried this method, the cake came out so fast it ended up on the floor!!*..I have never had one stick and the pan washes easily. Hope this helps..Dianne
My pound cake came out dry, although I used 7 eggs as the recipe called for. My oven cooks slowly and I had to leave it in 15 minutes beyond the recommend cooking time. Could this have caused the dryness?
By EasyLikeSunday from Philadelphia, PA
Use 2-3 more eggs and use mayonnaise instead of oil. Also only cook it in the time alloted and remove it from the oven (as it will still continue to cook) or turn the oven off 10 minutes before the cooking time is finished.
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
By marcelle (Guest Post)02/14/2008
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.
Why does my cake rise higher in the middle?
I'm 72 years old and every cake I have baked in my life is always a little highter in the center. It has never made any difference to me. The same goes for everybody that I have ever known. Of course none of us are professional bakers, but the way I look at is if the texture is good and the cake tastes good why worry about it.
I recently moved to Florida from Vermont and find the humidity makes the flour very heavy and in order to have my cakes rise better I have been sifting the flour at least 4x. Does humidity effect ones baking ?
By Thelma S
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?
Use a mix.
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My cake stuck to the pan. I greased and floured the pan (Wilton 9 inch round). I just started cake decorating class and thought baking would be the easy part, I guessed wrong. How do I stop the cake from sticking? Now I have a clumpy mess of cake so I will have to make a new one. Any hints or advise would be appreciated. Thanks.
Janet from Ontario
Another trick is to line the pan with foil or parchment (just the bottom if you use parchment), and grease and flour that. Then if it doesn't slide out, you can lift the foil out and peel it. (01/26/2009)
By piki viki
By L Ward