Cake Baking Secrets

Cake Baking Secrets: Tips,Tricks and Solutions for Baking Flawless Cakes

Cake baking is a difficult task that requires some expertise and experience. However, even a beginner can come up with a perfectly-baked cake, if he/she makes use of the right materials, in correct proportions, with the right utensils and by strictly following the instructions provided by the cake recipe. Lots of of us face cake baking issues, without any awareness about the mistakes that cause them. Sometimes, they finish up with cakes having cracked tops or hard crust and other times, it may stick to the sides of the pan or it get lumpy.Here are some common cake problems, along with possible causes and solutions that can help you in rectifying the mistakes and bake ideal cakes.

Cake Baking Issues and Solutions

• If your cake is coarse, you most likely did not mix the batter enough. If mixing more does not resolve the problem, it could be because the oven temperature was too low, or too much baking power or soda was used.
• If the cake sticks to the sides of the pan, it can be due to insufficient greasing. This may happen in the event you try to remove the cake from the pan soon after baking. If the cake is left with the pan for an extended time, then also this issue may arise. This can be rectified with proper greasing and light dusting. Cooling the pan on rack is advisable and if the cake is left on the pan for long, slightly heat the pan over the flame of a stove top.
• If the cake may sink in the middle, this can be due any of the following factors, like use of small pans, excess amount of liquid in the batter, opening the oven door or moving the pan in the coursework of baking, low oven temperature, short baking time, use of elderly baking powder, etc.
• If  cake is dry, it could be because of overbaking, overbeating egg whites, using too much flour, baking powder, or soda, or not enough shortening or sugar.
• If the cake cracks and falls apart, try not removing it from the pan too soon. Also, it could be a result of too much shortening, baking powder, baking soda, or sugar.
• If the cake is lumpy, there is some issue with the mixing procedure. This is usually seen in cakes made of over mixed batter. A properly mixed cake batter will be free of lumps and creamy in texture. Another cake baking issue caused by over mixing of batter is formation of air bubbles and tunnels in the cake.

General Baking Tips & Tricks

• Cakes baked in glass versus metal bake differently. If using glass, you'll want to lower your oven temperature by 25 degrees.
• Preheat your oven before you start mixing and prepping -- it's best if the oven is preheated for 20 to 30 minutes at the proper baking temperature.
• Be sure to use the correct pan size called for in the recipe. 
• Fat, eggs, and liquid (eggs, butter, milk, etc.) should generally be used at room temperature. Cold ingredients could cause the batter to curdle.
• When combining butter and sugar, take your time to cream them together -- beat or cream together for at least 5 minutes. This helps to ensure a lighter cake, as it adds tiny air pockets to the batter. Sugar granules shouldn't be visible, but you can still feel them if you rub a bit of the mixture between your fingers.
• Measure flour and other dry ingredients exactly. Use a knife or other flat surface to level off dry ingredients in a measuring cup or spoon.
• And don't skip the sifting! This step helps to add air and ensures that all dry ingredients are properly combined. If you don't have a sifter, you can use a wire mesh strainer.
• When baking foam cakes like angel food cake, take great care when adding the flour to the beaten egg whites. Fold the flour in three stages, very gently so that you don't lose the airy volume of the egg whites -- this is what keeps the cake so light.
• Generally, the cake batter should fill the pan by at least 1/2 and not more than 2/3, unless otherwise instructed.
• Try to bake the cake in the middle of the oven and, if baking more than one cake at a time, don't crowd them together, or they will bake unevenly.
• For crumb-free slices, run your knife under hot water and dry it before cutting into the cake.

Cake Frosting Tips:

• Always wait for cakes to cool completely before frosting. Even the slightest warmth from a cake can quickly turn your frosting or icing into a mess.
• Brush your cooled cake with a pastry brush (or your fingers if you don't have one) to remove excess crumbs.
• Begin the frosting process by first applying a very thin layer of frosting to the cake. This is known as a "crumb coat." It will help to seal in the crumbs, and you can further help this process by refrigerating the cake for an hour or so at this point. The frosting will harden slightly and really hold in the crumbs. Now, you can frost as you normally would, starting with the top and finishing with the sides.
• For a truly perfect presentation, wipe the spatula clean each time you swipe frosting onto the cake. You may want to spread it on smoothly for a clean finish, or you may opt to swirl it decoratively around the cake.

Now, you have a basic know how about the various cake baking issues that can spoil your efforts. A small little bit of care and knowledge of the right cake making methods can be of much help. It is also important to follow the baking tips for cakes as provided in the recipe. Hope the above said cake baking tips may help you in tracing your mistakes, so that you can correct them the next time.