BAKING TIPS
Reading a lot of posts now from newbie bakers struggling with cakes. here are a few tips from a now experienced baker who once also almost threw the baking tin out the window (would have thrown the oven too but the window was too small…;)))
1) INGREDIENTS: Make sure all your ingredients are at room temperature unless specifically mentioned otherwise. Butter needs to be soft so that you can slice a knife thru it easily but not melted or soupy. If you store your eggs in the fridge leave them out over night to come back to room temperature. Make sure your flour and leavening agents (baking powder/soda) are fresh. Don’t substitute ingredients arbitrarily. Baking is a science and there is a lot of chemistry between the ingredients that leads to the end result of a perfect cake. Some knowledge is necessary to make these swaps.
2) OVEN TEMPERATURE: Sometimes the knob settings are different from the actual temperature inside. Invest in an oven thermometer. 1 should work for a 45cm oven and two will be needed for a 90cm oven.
3) OVEN TYPE: I have always used a gas or electric oven and from my experience most recipes are made with these common options in mind. If you are using a microwave oven or other types then some research will have to be made into the adjustment of the recipe/temperature to suit that oven. It might not work automatically.
4) PREHEATING: when you preheat your oven it requires 15 – 20 minutes to heat up and settle at the temperature you have set it to. The tendency is usually that it will go a notch or two above your setting within the first 10-12 minutes and then start to settle in the last 5-7 minutes. Monitor your oven a few times while not actually baking to see if there are fluctuations after the preheating phase. These fluctuations really mess up your cake and are common in electric oven where power fluctuation exist.
5) PAN SIZE: If the recipe asks for a specific pan size the recipe is usually calibrated to suit that size. eg. a Victoria sponge cannot be baked in a 3” pan in a single cake. It has to be baked in 2 sandwich tins as the layers have to rise easily. So don’t make up a recipe and chuck it into a pan you have at home without considering this. Some recipes double and halve easily. Others don’t.
6)COOKING TIME: When you make a recipe to the size and temperature that is specified the time mentioned is usually the first benchmark at which you should open your oven door. Don’t be tempted to keep opening the door to check on the cake as the change in temperature affects your cake and will make it flop.
7) PLANNING: Go thru your recipe thoroughly, make sure you have all your ingredients ready, check your oven calibration etc before you start mixing a batter. Bake when you are relaxed. Even experienced bakers have flops when we bake under duress.
Lastly not all recipes you see on the internet are good recipes. There are some real duds out there! So take heart in knowing that sometimes when a cake fails….its not your fault!…..Keep Calm and Bake On!!!
