Tips and Tricks in Baking: Cakes and Biscuits

RafahPerlado By RafahPerlado, 25th Sep 2014 | Follow this author | RSS Feed | Short URL http://nut.bz/3ov8hbyl/
Posted in Wikinut>Guides>Recipes>Baking

Some of the best tips and tricks that you may use in baking cakes and biscuits. How to save more time baking. How to determine if your cake is ready or not. When to turn over your cakes when you're done baking it. What to do first before starting to mix and bake. This is also a great guide for the starters or the ones with less experiences when it comes to baking cakes and biscuits.

Tips and Tricks in Baking: Cakes and Biscuits

  1. Read the recipe carefully before starting to bake. If it is your first time to do the given recipe, measure each ingredient according to what it calls for. Do not add or subtract.

  2. Remember to preheat your oven before starting to mix your ingredients so that after you mix, your oven is readily available for baking right away.

  3. Always prepare first your cake pans before mixing ingredients.

  4. There is no need to grease the sides of the cake pans. Grease only the bottom of the pan because the sides can be easily run through by a knife.

  5. If the recipe requires to line the bottom of the pan with a baking paper, there is no need to grease the pan.

  6. Always sift your dry ingredients using a sift or sieve. This will prevent lumps on your batter.

  7. When creaming butter and sugar, use soft butter (leave the butter into a room temperature until soft). Creaming beats air into the mixture. It helps the cake to rise.

  8. If mixing dry ingredients into wet ingredients, always start and end with the dry ingredients. Do not beat. Use the cut and fold method to prevent over mixing your batter. Over mixed batter causes a tough and low volume cake.

  9. It is more quickly to mix ingredients using a slotted spoon.

  10. Fill only two thirds of the cake pan to allow the batter to rise.

  11. Cooking times are only a guide in baking. It will still vary depending on the oven used.

    • There are two ways to know if your cake is baked:
    • Lightly touch the cake with your finger. If it springs back, it is already cooked.

    • Use a metal skewer or toothpick. An inserted skewer/toothpick will come out clean (without any crumbs and is dry) when the cake is cooked.


  12. Leave the cake to cool for 10 minutes before turning out onto a cooling rack. This will allow your cake to set and will help prevent breaking when removed for the pan.

  13. Sponge cakes needs to only rest for about 5 minutes before turning onto a cooling rack.

  14. Leave cake and cookies to cool completely into a rack before filling and icing.

    Other tips and tricks dealing with bread and buns:
  • In measuring your ingredients, use a standard metric measuring cups and spoons.

  • If measuring a golden syrup, run the measuring spoon under a hot water.

  • Caster sugar produces a cake with a fine texture other than confectioners' sugar or granulated sugar.

  • To have a successful cake products, make sure to measure your ingredients accurately.

  • Low-fat milk can also be used in baking.

  • If crushed biscuits are required, you may crush them using a food processor, blender or place the biscuits in a bag and crush them using a rolling pin.

  • Remove the lining from the cakes while it is still warm.

  • Use a room temperature eggs when beating. It will give a better volume to the cake.


  • Cakes doesn't always needs to be iced. A dusting of icing sugar is enough to appreciate more the cake than that of the icing or frosting.

  • Make sure to spread the cake batters up to the sides of the pan so the cake rises evenly.

Tags

Bake, Baking, Biscuits, Cake, Cakes, Dessert, Tip, Tips, Trick, Tricks

Meet the author

author avatar RafahPerlado
I am a young entrepreneur and is a degree holder on Hotel and Restaurant Management. Basically my topic would focus on Cooking and Baking. And also with some Arts and Crafts.

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