Some Simple Cake Baking Tips and Troubleshooting
You sometimes goes through a situation when you bake a cake (following a recipe very meticulously), but when you pull the cake out of the oven you notice that the top has cracked. Or you cut into the cake and find there is a hole inside it, from an air pocket.
Baking cakes requires skill and dedication and a whole lot of practice. The experimentation comes later, and you can mix-and-match techniques to find what works best while baking a certain cake; but till the time you perfect the art, here are some simple cake baking tips:
Cake Baking Tips
When you are icing your cake, ensure it’s completely cool or else the icing will simply melt into the cake. While it won’t really impact the taste of the cake, it does affect the visual presentation. To prevent the icing from dripping down the sides of the cake, use a thinner icing layer and wrap a baking collar all around the cake; that will catch the drips.
Chocolate, Orange and Banana Cakes
When you are baking chocolate cakes, taste the mixture for bitterness, before you pour it into the tin. If you are using cocoa, add a small pinch of baking powder while you are mixing it with hot water; this lends a roundness to the cake’s flavouring.
When you are baking orange cakes, ensure you are using fresh fruit as an orange that’s on the turn will impart a very unpleasant flavouring to the cake. A banana cake should ideally be coarse-textured. If you find the batter to be excessively smooth, it means you have over-mixed it. Use well-ripened bananas for a rich flavour.
- The cake has cracks on top – Your oven may have been too hot at the outset. Reduce the temperature by a few degrees when you are preheating the oven.
- White spots on cake – These spots are caused by sugar crystallisation; it occurs when the sugar doesn’t dissolve well and its best to use castor sugar as it dissolves the fastest. Check out some sugar facts for baking here.
- Crust around the cake – This could be due to excess sugar; revisit the recipe and try to reduce the amount of sugar you have added.
- Air pockets and bubbles – These are generally caused by uneven mixing/ when you don’t let the cake batter settle inside the tin before cooking. You should make it a point to tap the tin gently as that brings the air bubbles to the surface and they pop; you can then put the cake in the oven.
- The cake sticks to the bottom of your cake tin – Whenever you grease & flour your tin; ensure there isn’t any excess flour at the bottom. Coat the tin very evenly with flour and ensure the layer isn’t too thick.
- Square/rectangle-shaped cakes rise with a large dome – Before baking these cakes, try running either a spoon or spatula over the top and create a slight indent in the centre.
- Cake too dry – Check the size of the eggs. Sometimes, using very small eggs cause this problem or the oven could have been too hot. If you notice that the crumb of the cake is too dark, try reducing the heat by 10°C. It may take a little longer for the cake to cook, however you will get a moist and soft cake. If the cake is heavier/denser than you intended it to be, that would mean the oven was just too hot.
Follow these basic tips and troubleshooting steps for perfectly baked cakes. At Ganache Patisserie you will find fantastic breads and delicious croissants, french cakes, pastries and savoury treats for everyday consumption as well as for special occasions. Come; explore our scrumptious world of goodies.
Thanks for reading,
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