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Cake Baking Tips And Tricks

Category Cakes
Baking your own cakes can be a rewarding and successful experience. This is a guide containing cake baking tips and tricks.
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Share on ThriftyFunThis guide contains the following solutions. Have something to add? Please share your solution!

9 found this helpful
September 14, 2010

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

Comment Was this helpful? 9
September 15, 20100 found this helpful

Thanks Masterbeekeeper!

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!

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8 found this helpful
September 7, 2010

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

Comment Was this helpful? 8
September 8, 20100 found this helpful

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.

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4 found this helpful
January 12, 2015

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.

Comment Was this helpful? 4

May 17, 20043 found this helpful

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.

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May 21, 2008

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.

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May 27, 20051 found this helpful

Tips for making a cake. Post your ideas.

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April 25, 20041 found this helpful

Eighteen frugal and time saving tips for baking cakes and cookies.

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May 12, 20160 found this helpful

Two chocolate cake layers in pans on a cooling rack

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.

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June 13, 20050 found this helpful

Tips for baking cakes. Post your ideas.

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0 found this helpful
August 14, 2014

Take old (low loop nap) towels. Cut them at two times the height of the side of your pan. Wet towel strips and pin to sides of pan. Use large safety pins.

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June 3, 2008

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).

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Questions

Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.

0 found this helpful
October 19, 2009

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

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Answer Was this helpful? Yes
October 22, 20090 found this helpful
Best Answer

Baker's Joy or store brand, works like a charm! I wouldn't try these for years because I didn't want to risk my cake possibly sticking to the pans. I always greased and floured my pans the old fashioned way. I finally broke down and tried the sprays. They work great and so simple to use. Cakes pop right out of the pans with no problem.

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0 found this helpful
August 12, 2016

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.

Answer Was this helpful? Yes
February 28, 20170 found this helpful

It sounds like a problem with your oven's temperature, which either is always higher or lower than you think it is. You should purchase an oven thermometer to see what could be the problem. If your oven seems to run 10 to 20 degrees more than advertised, for example, then yu know to always take your recipe down 10 or 20 degrees.

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0 found this helpful
March 9, 2016

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.

Answer Was this helpful? Yes
March 14, 20160 found this helpful

Use the recommended time and temperature in the recipe. It will turn out fine without any help.

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November 16, 20140 found this helpful

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.

By gg

Answer Was this helpful? Yes
December 21, 20140 found this helpful

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.

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October 13, 20140 found this helpful

Will the powder sugar melt if I dust them the day before I want to serve the cake?

By xueli from Malaysia

Answer Was this helpful? Yes
October 13, 20140 found this helpful

Oh, and it's best to wait after the cake cools. :)

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0 found this helpful
July 27, 2013

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?

By April

Answer Was this helpful? Yes
July 10, 20150 found this helpful

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.

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January 31, 2008

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

Answer Was this helpful? Yes
February 7, 20080 found this helpful

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.

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0 found this helpful
August 17, 2015

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.

Answer Was this helpful? Yes
August 20, 20150 found this helpful

Butter is a good medium for breads and muffins. Wipe butter generously into all the cups.

Reply Was this helpful? Yes

August 5, 2008

I have a recipe that calls for baking a cake in a skillet. I don't have a skillet that I can put in the oven. Can I use a regular cake pan?

Answer Was this helpful? Yes
August 6, 20080 found this helpful

What Judy wants to know is: Can she bake the cake in a regular cake pan instead of a skillet. The simple straightforward answer is "YES!"

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0 found this helpful
July 6, 2009

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

Answer Was this helpful? Yes
July 9, 20090 found this helpful

Don't waste your dry cake! Try making a glaze to pour over it to moisten it back up. Put your cake back into the pan you baked it in, then use the handle of a wooden spoon to poke lots of holes in it. In a small sauce pan, put a stick of butter, about 3/4 or 1 cup of sugar and a tsp. of flavoring of your choice (almond, vanilla, etc.) bring to a boil and pour over the cake in the pan. Let sit about 10-15 minutes then invert on your plate. I use this method for making rum cake--bake cake with rum in it and then boil rum in the glaze. Yumm.... Hope this idea helps when you need a "save"!

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0 found this helpful
January 24, 2014

Can I use whole eggs for a white cake mix? I am putting in half the batter.

By Laurie from Cranston, RI

Answer Was this helpful? Yes
April 13, 20140 found this helpful

The yolks will give the cake a yellowish tint... stick to egg whites only!

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0 found this helpful
October 4, 2007

Any tips for baking an evenly risen sponge cake?

Lynette from Bristol

Answer Was this helpful? Yes
October 5, 20070 found this helpful

Bonnie, would you share your recipe?

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March 30, 20120 found this helpful

Why did my cake stick to the greaseproof paper that I lined the tin with? Can anyone help me please? This happens every time I bake a cake, even though I grease the paper before I put the cake mixture in.

By Susan C from Shrewsbury, England

Answer Was this helpful? Yes
March 30, 20120 found this helpful

You should also flour the pan with flour or even with some of the dry cake mix (if using a mix - will keep bottom from turning white on chocolate cakes and other cakes other than white.

Reply Was this helpful? Yes

January 28, 20140 found this helpful

I make a glaze that has to boil for 3 minutes and then you poke holes in the cake and drizzle over. What would cause the glaze to harden?

By Kelly P.

Answer Was this helpful? Yes

January 19, 20140 found this helpful

My cakes are not browning when I use three layers. How do I get them to brown without drying them out?

By Tim

Answer Was this helpful? Yes

May 29, 20130 found this helpful

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

Answer Was this helpful? Yes

May 11, 20130 found this helpful

I just picked up a heart shaped pan at an estate sale. The size looks like it would hold 1 box of cake mix, but it has a hole in the middle (6 inches) in diameter. What kind of pan is this?

By Meryl R. from TN

Answer Was this helpful? Yes
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