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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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.
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.
Add a cup of sour cream to cake batter to help make it moist and fluffy. Really good in a chocolate cake. Also lemon cake.
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.
Eighteen frugal and time saving tips for baking cakes and cookies.
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.
Tips for baking cakes. Post your ideas.
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).
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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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.
If your cakes were baked in the same oven and you
used same recipes before and they turned out all right
(before you switched flour, etc), sounds like element is going out and maybe cooking unevenly, if it's electric.
If it's gas/propane, that shouldn't change unless little jets are clogged with carbon and need scraping with something. Were you cooking on same stove?
I agree with PIKKA, it sounds like your oven isn't heating evenly. I don't know about electric or convection ovens, but I do know that gas ovens clog and need to be cleaned out. This is a messy, somewhat difficult job. Call a repairman.
Thank you to both PIKKA and Perfumed fan. I actually have 2 ovens in which I bake (as it is my business), both electric, and it is happening in both of them. I cannot for the life of me understand what is happening. My cakes were ever so slightly rounded on the top and now the opposite is happening. Anyway, thank you for your suggestions. I will have them checked out.
Grandmas old trick was to hollow the centre of the cake out slightly might be worth trying sounds as if the element is faulty and is not cooking evenly one advantage with the fan bake style even temperature on all levels.
I think before you call a repairman, try going back to your original flour and baking powder (and baking temp) and see if it may be them. I know it does make a difference in flours and the baking powder may not be good (even tho you may have just bought it).
If your cakes are not rising, in the middle, it is one of two things. One, the rising/leven agent may be bad in your mix. Test your mix by adding a tablespoon of mix to a tablespoon of vineger, if it bubbles or foams it is ok. Second, most likely it is the thermostate or temperature control in your over is not right. The oven, both gas and electric, may need to be calibrated as well as the jets may need to be clean on a gas oven. Call your local repairman for service or check your manual to see if it tells you how to do the job. Both jobs are easy to do.
It is rather curious why this is happening. Try using a cake tin with a hole in the centre and see what happens. Also check the seals around the oven door, maybe they have been damaged and letting in cool air? Good luck, Kay from country NSW OZ
I agree that the oven is not working properly. If you have changed the flour, baking powder, etc, it has got to be the oven that has gone bad. Heck, you are a chef, if your cakes don't rise, you are not to blame, your range is the culprit!
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.
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?
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 Pamela from Philadelphia, PA
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?
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.
Will the powder sugar melt if I dust them the day before I want to serve the cake?
By xueli from Malaysia
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.