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Cake Baking Tips And Tricks

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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Cake Baking Tips And Tricks
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March 9, 2016 Flag
0 found this helpful

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.

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    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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    May 12, 2016 Flag
    0 found this helpful

    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.

    Two chocolate cake layers in pans on a cooling rack

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    September 14, 2010 Flag
    9 found this helpful

    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

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    September 7, 2010 Flag
    8 found this helpful

    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

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    November 16, 2014 Flag
    0 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

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    March 27, 20150 found this helpful

    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.

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    October 13, 2014 Flag
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    Will the powder sugar melt if I dust them the day before I want to serve the cake?

    By xueli from Malaysia

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    October 15, 20140 found this helpful

    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.

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    August 17, 2015 Flag
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    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.

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      August 20, 20150 found this helpful

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

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      January 12, 2015 Flag
      3 found this helpful

      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.

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        May 21, 2008 Flag

        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

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        January 31, 2008 Flag

        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

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        February 14, 20080 found this helpful

        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.

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        July 27, 2013 Flag
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        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

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        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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        May 17, 2004 Flag
        3 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 27, 2005 Flag
        1 found this helpful

        Tips for making a cake. Post your ideas.

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        August 5, 2008 Flag

        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?

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        October 28, 20080 found this helpful

        Is it the handle melting,you are worried about? Just wrape the handle in foil first.I saw this on many,tv.cooking shows.

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        July 6, 2009 Flag
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        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

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        October 16, 20090 found this helpful

        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.

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        April 25, 2004 Flag
        1 found this helpful

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

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        April 29, 2012 Flag
        1 found this helpful

        Why does my cake rise higher in the middle?

        By Paula

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        April 29, 20120 found this helpful

        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.

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        January 24, 2014 Flag
        0 found this helpful

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

        By Laurie from Cranston, RI

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        April 13, 20140 found this helpful

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

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        June 13, 2005 Flag
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        Tips for baking cakes. Post your ideas.

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        March 30, 2012 Flag
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        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

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        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.

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        June 3, 2008 Flag

        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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        August 14, 2014 Flag
        0 found this helpful

        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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        Food and Recipes Recipes Baking & Desserts CakesMarch 12, 2012
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