How To Make A Perfectly Baked Cake

Take it from us: these tips will ensure a better cake every time.

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Baking is supposed to be a calming activity. However, we all know that sometimes, it can be stressful, especially if we need the cake to be perfect. Whether we are baking for a party or just want to bake dessert to reward ourselves after a harrowing week, baking a cake can result in a failure if you fail to do some steps.  

Experience tells us that these tips are the cake baking tips for making the perfect cake:  

You need to test leavening ingredients before every baking project.
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1 Test leavening agents every time.

It's not always the fault of the cake. Sometimes, it's just the baking powder. This miracle chemical leavener is necessary for the rise in the oven and it can even boost the power of the fluffy whipped egg whites in chiffon and sponge cakes. 

However, it has an expiry date that isn't as accurate as it states on the package. The package expiry date tells if you the approximate expiry date and if you haven't opened it up yet, there's a good chance, it's still good. There is also a chance it's already expired and should be tossed out. 

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How can you tell? 

You just need some water, particularly hot water to be exact. The heat will activate it (Bubbles!) and tell you if it's good to use in the batter. So, to test it, simply sprinkle some into a cup of hot water, and you should see rapid bubbling. 

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Baking soda meanwhile doesn't expire but it does lose its potency if old. The biggest problem with using old baking soda is any odors it may have absorbed and can transfer to your cake. If you store it sealed properly, that should be no problem at all. 

 

This is softened butter.
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2 Room temperature butter is not melted. 

Room temperature is fine for other ingredients, but not butter. Our room temperature is not the same as the "room temperature" of another country. Unless you live in the same country as the recipe developer, it's more than likely that "room temperature" will only yield melted ingredients, especially if it's butter that is required to be at the temperature. 

Instead, heed what is implied and settle for softened butter instead. This is also applicable to cream cheese, spreads, and other ingredients that are commonly refrigerated and chilled so these do not melt in the heat. Exceptions are any ingredients that are stated to be chilled. 

Every oven needs an oven thermometer to make sure you were baking at the right temperature.
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3 Lower your baking temperature.

Do you have overly domed cakes? There's a baking trick some bakers use to prevent that: lowering the oven heat. If you're baking at the usual 350 degrees F or 180 degrees C (this is usually 178 degrees if you're exact), this heat may be too hot for your cake, resulting in the domed tops. 

If you want to ensure a more even bake, you can lower the temperature to 325 degrees F or 160 degrees C (163 degrees C to be exact). The lower temperature will prevent the sudden and rapid rise of your cake, resulting in a more even top. 

A kitchen timer can tell you to take the cake out of the oven. 
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4 Be paranoid about the baking time and oven temperature. 

Yes, it's true but your oven could be lying to you. Unless you are more experienced and know your oven better, you might be baking at a different temperature and for longer than necessary. The only way to tell is if you test the oven temperature using an oven thermometer and to check the cake regularly after a certain time. 

This is a great habit to practice so you never overbake your cakes and other desserts ever again.  

Check the cake doneness before removing it from the oven.
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4 Test doneness properly. 

Use a toothpick, a bamboo or metal skewer, or even a cake tester to poke the middle of your cake. If it comes out cleanly without any wet crumbs clinging to its length, your cake is ready to be removed from the oven.

You need to always test your cake so you don't end up with a cake that's underbaked. 

Need more baking tips and tricks? Read on to learn more and level up your baking skills: 

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