The Essential Guide To Baking

When you use a spray release agent on your pans, make sure that for cakes the spray DOES contain

flour.

When you use a spray release agent on your pans that does not contain flour, dust with flour

after using the spray.

Cakes that contain large percentages of sugar and milk will brown quickly. Bake this type of

cake at a lower temperature than usual.

Most ovens have a tendency to bake hot or have hot spots. Consider using a slightly lower

temperature than the recipe calls for when setting your oven.

Baking pans that are coated with a dark built−in release coating will sometimes burn cakes on

their bottoms before they are done. Use a lower oven temperature when you use this kind of pan

or sit each pan on a baking sheet.

Oven temperature is critical for cake baking. When possible, bake a small amount of cake batter

in a cupcake liner when you bake each particular cake the first time. A perfectly baked cupcake

will usually mean that your temperature setting is correct. Most cakes should never be baked

lower than 350 degrees and never higher than 375 degrees. A temperature setting of 365 degrees

is a good place to start and if your oven is accurate, will probably do fine.Always use a pan

of the proper size to bake cake. Check your recipe for the recommended size.

Try to always bake in the center (of the center rack) when possible. Do not let the cake pans

touch each other or the sides of the oven.

Do not open the oven door until the minimum baking time has passed.

Test for doneness by inserting a wooden pick in the center of the cake layer. If the pick is

dry, remove the cake. If the pick is wet or sticky, let the cake bake for five more minutes

then test again. An experienced baker can test for doneness by lightly touching the center of

the layer. When the cake springs back to the touch, it is done.

Let the cake layers cool five or ten minutes in the pans before inverting on a wire rack to

finish cooling.

GENERAL TIPS ON CAKES

Cake/Icing combinations are endless. Bring them together the way you like and you can't go wrong.

Cool cake layers completely before icing. Use a sharp knife and cut away humps and high sides.

The layers should be fairly level before applying the icing.

Cool cake layers completely in a draft free place, wrap air−tight and freeze for the best

storage. Do not unwrap the layers until they are completely thawed. Never ice layers until they

have completely thawed.

Lightly brush any loose crumbs from the top and sides before icing.

When icing a cake, place the first layer bottom side up (add the icing), then place the second

layer top side up for a perfect match in the middle.

Cake Baking