5 Tips To Perfect Your Baking

If you are a baker at heart but still get confused at the end as to why your cake is not holding up properly or is not tasting the way you planned, you will have to go back to the basics and get everything perfect. Let us take you back to the start and give you 5 tips to avoid mistakes you can never make while baking a cake.

1. Be accurate with weights and ingredients 

Make sure you use the exact measurements and ingredients as stated in the recipe. You can't just add more baking powder if you want your cake to rise more or substitute self-raising flour for plain. Use measuring spoons rather than tableware to ensure accuracy. Also, avoid mixing imperial and metric measurements, pick one or the other.

2. Make sure ingredients are the right temperature 

Most recipes require the fat and eggs to be at room temperature. If you take the butter straight from the fridge it doesn't cream well and cold eggs are liable to curdle the cake mixture. If you’re short on time, microwave cut-up butter on low in 5-second intervals, checking in between, and place eggs in a bowl of warm water for 10 to 15 minutes.

3. Get as much air into the cake as you can 

Cream the sugar and the butter until the mixture lightens in texture and color. This increases the air and volume of the cake, giving you a lighter result.

Sift flour and other stated ingredients together to mix, add air and make them easier to fold in. A large balloon whisk (used gently) is best for folding as it helps to avoid lumps of flour but doesn't overwork the mixture. Don't be tempted to whisk vigorously as this will knock out the air and result in a heavy cake.

4. Rotate the pans during baking

This will ensure even baking. But wait until the cake is set—about two-thirds of the way through the baking time—to prevent collapse. If you’re using more than one rack, this is also the time to swap the pans.

5. Give your cake a cooldown

Cool cakes in the pan on a wire rack for 20 minutes, then remove from pan. Once cooled, place a plate on top, invert the pan, and gently tap or shake it to release the cake. Angel food cakes are usually baked in tube pans, then inverted either on feet attached to the pan or over a bottle to cool upside down while still in the pan—gravity helps the cake keep its volume. When it has cooled, run a narrow spatula around the edges, and release onto a plate.

Follow these easy steps and ensure quality cake baking every time!