Everyone loves a homemade dessert, but creating a delicious, moist cake can be tricky.
Nail the perfect at-home confection with our easy tips.
(Eggs should only be left out about 30 minutes before using them.)
This makes ingredients easier to combine and gives the cake better volume.
Preheat.Be sure to preheat your oven before baking; otherwise, your cakes won’t rise properly.
(This is especially important for pound cakes!)
To be sure a cake is done, insert a toothpick near the center.
It should come out free of wet batter.
Cool down.Allow the cake to cool in the pan on a rack for just 10 minutes.
Then remove the cake from the pan and cool completely.
see to it your cake is completely cool before frosting itotherwise, your frosting could melt.
When you’re finished, gently tug out the waxed paper for a smudge-free cake pan.
For a fine, even cake texture, be sure to beat these ingredients thoroughly.
ensure you carefully read your recipe and add the right amount of each.
Dryness.You might have overbaked the cake.
Remember to check doneness after the minimum baking time.
Or you might have overbeaten egg whites.
Stiffly beaten egg whites should stand in straight peaks, but should look glossy.
If the egg whites have a curdled appearance, they were overbeaten.
Start again with fresh egg whites instead of folding in the overbeaten ones.
Elongated, irregular holes.You may have overmixed the batter when the flour was added.
Mix only until the ingredients are just combined.
Second, you might have removed the cake from the pan too quickly.
Finally, you might have waited too long to remove your cake from the pan.
If you wait more than 10 minutes, your cake can become damp and stick to the pan.
This problem can also be brought on by opening the oven too often.
Resist the urge to take a peek.
