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5 Rules For Baking A Cake 

When it comes to baking cakes, there are a few rules that you should always follow. For starters, be sure to pre-measure your ingredients. This is important because you want your cake to have a light, fluffy texture. Also, you should never mix metric and imperial measurements and sift your dry ingredients. Next, you should add your eggs, one at a time, instead of mixing them. Although you can bake a cake by yourself, you can also order a cake from birthday cake delivery in Dubai.

Avoid mixing imperial and metric measurements:

When baking a cake, it’s important to measure everything precisely. Using an imperial and metric measuring spoon is the best way to be sure that your ingredients are equal in volume. For example, a cup of baking powder doesn’t weigh the same amount as a tablespoon of plain flour. Also, most recipes call for eggs and fat to be at room temperature, and cold eggs will curdle your cake mixture.

Sift dry ingredients:

Sifting is an important step when baking a cake. Sifted flour is finer and lighter than unsifted flour. It is also less likely to form lumps. A hand whisk can help fluff the flour before mixing it with the wet ingredients. A properly sifted flour mixture prevents lumps and produces a soft, tiny cake.

Avoid over-mixing:

When baking your perfect cake, it’s important to avoid over-mixing. Many cake recipes call for over-mixing, which can make your cake crumble. If you want your cake to be a perfect dome, avoid over-mixing by using a folding technique instead. This technique is often recommended for delicate ingredients and works well for various batters.

Test cake for doneness:

One of the easiest ways to determine whether a cake is done is using a toothpick. Simply insert the toothpick into the center of the cake, and if it comes out clean, it’s done. It needs more baking time if it comes out with wet batter or crumbs. You can also use a skewer or even a paring knife.

Bake at higher altitudes:

High-altitude baking requires some adjustments to your recipe. Air pressure is a key factor. You may need to add more liquid to your recipe or increase the amount of flour in your recipe.