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Chocolate fudge cake

Top Secrets to Bake Perfect Cakes


No doubt, baking is fun but if you take all the measuring, mixing and sifting things seriously, believe it or not, but no one could stop you from being an avid baker. There are no hidden secrets to baking perfect cakes. You just need to be careful about some important points and it’s done. Follow our given basic baking rules and you’ll never go wrong with your cakes.

Better Results begin in the Mixing Bowl

Always remember that a number of ingredients when mixed in a certain order to cause reactions to provide you with some specific effects. So when baking it is all about the chemistry between everything. Do you know that the butter cakes made by professionals get their softness, moistness and fine texture when they follow the correct procedure? And the process is to first cream fat and sugar together, then add eggs to it, and add the dry ingredients slowly into the mixture while alternating with milk or buttermilk. The point is, whatever recipe you follow, follow it carefully and read the instructions closely. The method and order in a recipe matters.

Accurate Weight of Ingredients

Precision means everything to the baked goods. Thus, you need to add an exact amount and the ingredients your recipe calls for. Never even try to add more baking powder to your recipe because you want your cake to rise more or you cannot replace self-rising for plain. Always make sure you have measuring spoons on your kitchen counter to measure ingredients accurately. Also, check that you don’t mix metric and imperial measurements otherwise it will create confusion and can ruin your final product.

Know your Oven

You don’t want that you get your final product as over or under-cooked one. To prevent yourself from falling in such situations, get an oven thermometer to ensure that your oven is working correctly. Always try to keep your cake in the middle for baking, keeping it too close to bottom or top can cause over-browning. Close the oven door slowly so that you cannot disturb the air bubbles trapped in the batter. To check if it is done or not, you know what you have to do. Insert a toothpick in the centre of the cake and if it comes out clearly, your cake is done.

Size of the Tin

You’ll have to make adjustments with the cooking time if you are using a different one. Use parchment paper for the lining because it is non-stick. If you don’t have one, softened butter or oil dusted with flour can be the option. Remember not to use an excess of fat otherwise, the sides of the cake will be fried. It’s better if you wrap the outside of your tin if you are baking your cake for a long time. You can use a brown paper and string to prevent your edges from burning.


Let you Cake Cool Down

Once you check the doneness of the cake, let the pan rest on the wire rack for about 20 minutes and then remove from the pan. Now, place a plate on the top and turn it over, gently tap the pan to let the cake come out from it. Usually, tube pans are used to bake angel food cakes, there you need to turn it over either on the feet attached to the pan or you want a bottle to cool upside down by letting the cake remain in the pan. When it is cooled, get a narrow spatula and run it around the edges to bring it on the plate.

Preheat the Oven

Never ever forget to preheat the oven. If you have a habit of forgetting things, write it down on a paper and paste it on your kitchen wall. If you place your cake in an oven, which is not hot enough, the cake may not rise the way you wanted. Using fan ovens can make your cake slightly dry, so use a conventional setting for better results.

Preheat the Oven

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