Here are some important tips to excel in baking :
1. Use a good recipe : A recipe that has been tried and proved to be accurate should be used and follow the procedures as instructed.
2. Use the size of baking pan instructed in the recipe and line it well. If you are going to use a different size, then there will be some adjustment in the baking time. Parchment paper is very good for lining because it's non sticky. Using butter with flour or oil with flour are alternatives. Don't use too much butter or your cake will start burning by the sides.
3. Preheat the oven : This is very important because it determines the rate at which your cake will rise. If you put a cake into an oven that is not hot enough, it will affect the way it rises.
4. Be accurate with weights and ingredients : Make sure you use the exact measurements and ingredients as stated in the recipe.
5. Make sure ingredients are at the right temperature : Most recipes require the fat and eggs to be at room temperature. If you take butter straight from the fridge, it doesn't cream well and cold eggs are liable to curdle the cake mixture.
6. Get as much air into the cake as you can : Cream butter and sugar until the mixture lightens in texture and colour. This increases the air and volume of the cake, giving you a lighter result.
7. Once the cake mixture is made, put it straight into checkcheckthe oven. The raising agent will start working as soon as it comes in contact with any "wet" ingredients so to ensure a good rise, your cake mixture should go into the oven immediately.
8. Keep the oven door closed : Once the cake is in, avoid opening the door until it's almost baked. If you allow cold air into the oven, don't hang about and let all the heat out.
9. Stick to the baking time : If you used the right baking pan, and you also have a good oven, the time stated in the recipe should be accurate. As ovens do vary, check the cake just before the end of the baking time. To check if your cake is baked, use a skewer or tooth pick, insert it into the centre if it comes out clean, then your cake is ready.
10. Cooling racks : Recipes will usually give
instructions for cooling but as a general rule, most sponge cakes are best left for a few minutes and then turned into a cooling rack to avoid soggy edges. Rich fruit cakes are better cooled in the baking pan. These are important tips to take note of when baking a cake, so that your cake will come out fine.
CHARACTERISTICS OF A GOOD CAKE
1. A good texture ( Moist and fluffy)
2. A consistent colour and nice crust colour of golden brown.
3. Firmness but not burnt on the sides.
4. Delicious (that is should taste good).
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