Making a cake is not complicated, but a certain amount of precision and know-how can make a big change in how the cake turns. If you have ever made a cake that was too dense or collapsed or did not break free from the pan then we are here to share our best experience with you.
Use a good recipe
It is important to follow the baking recipes to the letter for guaranteed results so that your cake is only as good as the one you use. Start a recipe from a source you trust. A lot of recipes, especially on the internet, have been tried and tested.
Use Room Temperature Ingredients
Early bakers make this mistake many times and then wonder why their cakes did not turn out well! Have you ever tried adding sugar to ice cold water? It won’t be hard mixing though you mix. And that’s why you should avoid eating cold things. Wait until your material is melted or pre-planned so that your efforts do not go in vain.
Cream your sugar and butter better
Rubbing butter and sugar together is often the first step in making a cake batter. And most recipes ask for butter and sugar to be rubbed together for only a minute or two. But this is a big mistake. There are many times that something can be added to baking, but this is not one of them. Now you cream the butter and sugar together, it becomes lighter and fuller; And that lightness and flakiness translate directly into the finished product. Cream butter and sugar for at least five minutes, but you can actually go longer than that. Remember, you can’t mix more here, so keep it for as long as you want or need.
Use high-quality cake pans
They should be heavyweight aluminium to conduct heat evenly. Baking cakes in thin, flimsy pans from the supermarket can yield a cake overdone on the edges with a steep peak and cracks.
Preheat the oven
If you put a cake in an oven that is not hot enough, it will affect the way it rises. Fan ovens can slightly dry a cake so that a longer shelf-life can use the traditional setting.
Get as much air into the cake as you can
Cream butter and sugar until mixture becomes light in texture and color. This increases the air and volume of the cake, giving you a lighter result. To mix flour and other ingredients together, add air and make them easy to fold. A large balloon whisk (used gently) is best for folding as it helps to avoid flour lumps but does not overwork the mixture. Because it will knock the air out and result in a heavy cake, not strictly whispered.
Once the cake mixture is made put it straight into the oven
As soon as your cake mixture should go directly into the oven, the lifting agent will start to work as soon as it comes in contact with any of the ‘wet’ ingredients. The cake is usually placed on the middle shelf to ensure cooking. Once the cake comes in, avoid opening the door until it is almost cooked. If you allow cold air in the oven, the cake is likely to collapse, you will have to wait until it is set properly before peeping. Likewise, when you are placing the cake in the oven, do not hang it and let all the heat out.
Cool the cake properly
It can be tempting to take a cake from the oven and want to immediately remove it from the pan. Maybe you just can’t wait for a piece, or you’re running short on time to frost it. Whatever the reason, it is not worth ruining your cake to do it; And if you take out a hot cake from a pan, you’re really going to do it. The cakes need time to set when they come out of a hot oven. This gives them strength and stability to move them from one place to another – even from a pan to a plate. Additionally, if you try and frost your cake it will soon melt the frosting from the heat emanating from the cake, making it essentially useless.